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"disqusTitle": "Pizza and Pasta Rule at Osteria Coppa",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/osteria-coppa-interior.jpg\" alt=\"Osteria Coppa interior\" title=\"Osteria Coppa interior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25692\">\u003cbr>\n\u003cem>Osteria Coppa bar interior\u003c/em>\u003c/p>\n\u003cp>Perfectly acceptable pasta and mediocre slices of pizza are easy to find. If you haven't had a decent interpretation of either in a while, you can easily forget what a great version tastes like. \u003c/p>\n\u003cp>Let's just say I've now been reminded.\u003c/p>\n\u003cp>\u003ca href=\"http://osteriacoppa.com/\">Osteria Coppa\u003c/a> in San Mateo is owned by the folks who run \u003ca href=\"http://www.samschowderhouse.com/\">Sam's Chowder House\u003c/a> in Half Moon Bay; a Peninsula institution. Executive Chef Chanan Kamen takes pride in his handmade pastas and hand-stretched pizzas, and it shows. His resume includes Michelin-starred Quince and Jardinere in San Francisco, and Picholine and Tabla in New York City.\u003c/p>\n\u003cp>Osteria Coppa is a farm-to-table restaurant, meaning they use organic, locally sourced, artisanal ingredients. They cure their salumi in-house, fire up hand-made pizzas in their stone ovens, and artfully make their own pastas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I paid two visits to the restaurant and each time focused solely on the pizzas and pastas. The pastas in particular have gotten rave reviews in the \u003ca href=\"http://articles.sfgate.com/2010-12-16/entertainment/25193914_1_pasta-osteria-coppa-chanan-kamen\">San Francisco Chronicle\u003c/a>, the \u003ca href=\"http://www.mercurynews.com/restaurants/ci_16734369?nclick_check=1\">San Jose Mercury News\u003c/a> and \u003ca href=\"http://www.sfexaminer.com/entertainment/food-and-wine/2011/03/osteria-coppa-makes-pasta-simply-die\">The San Francisco Examiner\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pizza500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pizza500.jpg\" alt=\"Braised Radicchio, Panchetta and Aged Balsamico Pizza\" title=\"Braised Radicchio, Panchetta and Aged Balsamico Pizza\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25695\">\u003c/a>\u003cbr>\n\u003cem>Braised Radicchio, Panchetta and Aged Balsamico Pizza\u003c/em>\u003c/p>\n\u003cp>I tried both the house-made sausage, speck and crimini mushroom pizza, as well as the pancetta, braised radicchio and aged balsamico. Both thin-crust, Neapolitan-style pies were fantastic for this simple reason: the fresh, creative topping combinations worked perfectly on an exceptional crust.\u003c/p>\n\u003cp>The flavors on both pizzas were well conceived, but I was particularly impressed with the pancetta, braised radicchio and aged balsamico pie. It was one of the best pizzas I have had in a while. I fell in love with the wonderfully tangy sweetness of the balsamico. It made me wonder why I hadn't tasted balsamic vinegar on a pizza before! It was the perfect match for the meaty, fatty goodness of the pancetta bits. And the radicchio was an edgier stand-in for the typical red onions.\u003c/p>\n\u003cp>My dining companion at one point declared, \"Even the crust is great on this pizza!\" The crust was perfectly crisp and charred on the bottom, pillowy soft and sweet on the inside. If you order just one pie while you're there, this is the one.\u003c/p>\n\u003cp>As far as Osteria Coppa's pastas go, the San Jose Mercury News has called them \"\u003ca href=\"http://www.mercurynews.com/restaurants/ci_16734369?nclick_check=1\">exquisite\u003c/a>,\" and even named the Tagliatelle Bolognese one of the \u003ca href=\"http://www.osteriacoppa.com/component/content/article/86-san-jose-mercury-news-review-10-best-dishes.html\">Top Ten Dishes of 2010\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pasta500.jpg\" alt=\"Tagliatelle Bolognese\" title=\"Tagliatelle Bolognese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25693\">\u003cbr>\n\u003cem>Tagliatelle Bolognese\u003c/em>\u003c/p>\n\u003cp>There are plenty of places that make their own pastas, but they either make the mistake of overcooking it so that it becomes mushy (fresh pasta should take no longer than a few minutes to cook), or the flavor is way too doughy and floury, without enough focus on fresh, quality ingredients.\u003c/p>\n\u003cp>There's no risk of either here. Preparation, ingredients and technique all have equal importance. The Fettuccine Marinara with cauliflower and broccoli rabe was perfectly al dente, and the noodles were delicious with a wonderful eggy, almost buttery flavor. The freshness of the vegetables was obvious and actually made the dish seem light.\u003c/p>\n\u003cp>But I can confirm that the recent attention on the Tagliatelle Bolognese is well warranted. The dish was nothing short of fabulous with its smooth, rich pork and deliciously creamy sauce. And once again, the noodles themselves were the star in both texture and taste. But for all the richness of this dish, it never seemed overly heavy.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/bloodorange-lemonade300.jpg\" alt=\"Blood Orange Lemonade\" title=\"Blood Orange Lemonade\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-25696\">\u003cbr>\n\u003cem>Blood Orange Lemonade\u003c/em>\u003c/p>\n\u003cp>Aside from the pizzas and pastas, the house-made blood orange lemonade is more proof of the inventive items on the menu. It's a fun twist on the typical lemonade and it shows how the restaurant takes advantage of having access to a wealth of fruits and vegetables. They use unconventional ingredients and combine them in a way that makes you feel like every item is fully realized.\u003c/p>\n\u003cp>Service is casual but professional. There's no pretentiousness from the staff, and families are welcome. In the Bay Area, that's a welcome change for a restaurant of this caliber. They've done a successful job creating a warm, sophisticated yet relaxed atmosphere. Chef Kaman was an expert pasta maker while at Quince, and the peninsula is lucky he's decided to bring his four-star talents to suburbia.\u003c/p>\n\u003cp>\u003ca href=\"http://osteriacoppa.com/\">Osteria Coppa\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Osteria+Coppa,+South+B+Street,+San+Mateo,+CA&aq=1&sll=37.0625,-95.677068&sspn=57.815136,63.457031&ie=UTF8&hq=Osteria+Coppa,+South+B+Street,&hnear=Osteria+Coppa,+139+S+B+St,+San+Mateo,+California+94401&ll=37.567644,-122.323408&spn=0.05565,0.06197&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n139 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 650-579-6021\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Lunch 11:30-2:30, Mon-Fri (closed for lunch on weekends)\u003cbr>\nDinner 5:30-9:30pm Mon-Thurs, 5-10pm Fri-Sat, and 5-9 Sun\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/OsteriaCoppa\">Osteria Coppa\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/osteriacoppa/\">@osteriacoppa\u003c/a>\u003c/p>\n\n",
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"excerpt": "Osteria Coppa in San Mateo is owned by the folks who run Sam's Chowder House in Half Moon Bay; a Peninsula institution. Executive Chef Chanan Kamen takes pride in his handmade pastas and hand-stretched pizzas, and it shows. His resume includes Michelin-starred Quince and Jardinere in San Francisco, and Picholine and Tabla in New York City.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/osteria-coppa-interior.jpg\" alt=\"Osteria Coppa interior\" title=\"Osteria Coppa interior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25692\">\u003cbr>\n\u003cem>Osteria Coppa bar interior\u003c/em>\u003c/p>\n\u003cp>Perfectly acceptable pasta and mediocre slices of pizza are easy to find. If you haven't had a decent interpretation of either in a while, you can easily forget what a great version tastes like. \u003c/p>\n\u003cp>Let's just say I've now been reminded.\u003c/p>\n\u003cp>\u003ca href=\"http://osteriacoppa.com/\">Osteria Coppa\u003c/a> in San Mateo is owned by the folks who run \u003ca href=\"http://www.samschowderhouse.com/\">Sam's Chowder House\u003c/a> in Half Moon Bay; a Peninsula institution. Executive Chef Chanan Kamen takes pride in his handmade pastas and hand-stretched pizzas, and it shows. His resume includes Michelin-starred Quince and Jardinere in San Francisco, and Picholine and Tabla in New York City.\u003c/p>\n\u003cp>Osteria Coppa is a farm-to-table restaurant, meaning they use organic, locally sourced, artisanal ingredients. They cure their salumi in-house, fire up hand-made pizzas in their stone ovens, and artfully make their own pastas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I paid two visits to the restaurant and each time focused solely on the pizzas and pastas. The pastas in particular have gotten rave reviews in the \u003ca href=\"http://articles.sfgate.com/2010-12-16/entertainment/25193914_1_pasta-osteria-coppa-chanan-kamen\">San Francisco Chronicle\u003c/a>, the \u003ca href=\"http://www.mercurynews.com/restaurants/ci_16734369?nclick_check=1\">San Jose Mercury News\u003c/a> and \u003ca href=\"http://www.sfexaminer.com/entertainment/food-and-wine/2011/03/osteria-coppa-makes-pasta-simply-die\">The San Francisco Examiner\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pizza500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pizza500.jpg\" alt=\"Braised Radicchio, Panchetta and Aged Balsamico Pizza\" title=\"Braised Radicchio, Panchetta and Aged Balsamico Pizza\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25695\">\u003c/a>\u003cbr>\n\u003cem>Braised Radicchio, Panchetta and Aged Balsamico Pizza\u003c/em>\u003c/p>\n\u003cp>I tried both the house-made sausage, speck and crimini mushroom pizza, as well as the pancetta, braised radicchio and aged balsamico. Both thin-crust, Neapolitan-style pies were fantastic for this simple reason: the fresh, creative topping combinations worked perfectly on an exceptional crust.\u003c/p>\n\u003cp>The flavors on both pizzas were well conceived, but I was particularly impressed with the pancetta, braised radicchio and aged balsamico pie. It was one of the best pizzas I have had in a while. I fell in love with the wonderfully tangy sweetness of the balsamico. It made me wonder why I hadn't tasted balsamic vinegar on a pizza before! It was the perfect match for the meaty, fatty goodness of the pancetta bits. And the radicchio was an edgier stand-in for the typical red onions.\u003c/p>\n\u003cp>My dining companion at one point declared, \"Even the crust is great on this pizza!\" The crust was perfectly crisp and charred on the bottom, pillowy soft and sweet on the inside. If you order just one pie while you're there, this is the one.\u003c/p>\n\u003cp>As far as Osteria Coppa's pastas go, the San Jose Mercury News has called them \"\u003ca href=\"http://www.mercurynews.com/restaurants/ci_16734369?nclick_check=1\">exquisite\u003c/a>,\" and even named the Tagliatelle Bolognese one of the \u003ca href=\"http://www.osteriacoppa.com/component/content/article/86-san-jose-mercury-news-review-10-best-dishes.html\">Top Ten Dishes of 2010\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pasta500.jpg\" alt=\"Tagliatelle Bolognese\" title=\"Tagliatelle Bolognese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25693\">\u003cbr>\n\u003cem>Tagliatelle Bolognese\u003c/em>\u003c/p>\n\u003cp>There are plenty of places that make their own pastas, but they either make the mistake of overcooking it so that it becomes mushy (fresh pasta should take no longer than a few minutes to cook), or the flavor is way too doughy and floury, without enough focus on fresh, quality ingredients.\u003c/p>\n\u003cp>There's no risk of either here. Preparation, ingredients and technique all have equal importance. The Fettuccine Marinara with cauliflower and broccoli rabe was perfectly al dente, and the noodles were delicious with a wonderful eggy, almost buttery flavor. The freshness of the vegetables was obvious and actually made the dish seem light.\u003c/p>\n\u003cp>But I can confirm that the recent attention on the Tagliatelle Bolognese is well warranted. The dish was nothing short of fabulous with its smooth, rich pork and deliciously creamy sauce. And once again, the noodles themselves were the star in both texture and taste. But for all the richness of this dish, it never seemed overly heavy.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/bloodorange-lemonade300.jpg\" alt=\"Blood Orange Lemonade\" title=\"Blood Orange Lemonade\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-25696\">\u003cbr>\n\u003cem>Blood Orange Lemonade\u003c/em>\u003c/p>\n\u003cp>Aside from the pizzas and pastas, the house-made blood orange lemonade is more proof of the inventive items on the menu. It's a fun twist on the typical lemonade and it shows how the restaurant takes advantage of having access to a wealth of fruits and vegetables. They use unconventional ingredients and combine them in a way that makes you feel like every item is fully realized.\u003c/p>\n\u003cp>Service is casual but professional. There's no pretentiousness from the staff, and families are welcome. In the Bay Area, that's a welcome change for a restaurant of this caliber. They've done a successful job creating a warm, sophisticated yet relaxed atmosphere. Chef Kaman was an expert pasta maker while at Quince, and the peninsula is lucky he's decided to bring his four-star talents to suburbia.\u003c/p>\n\u003cp>\u003ca href=\"http://osteriacoppa.com/\">Osteria Coppa\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Osteria+Coppa,+South+B+Street,+San+Mateo,+CA&aq=1&sll=37.0625,-95.677068&sspn=57.815136,63.457031&ie=UTF8&hq=Osteria+Coppa,+South+B+Street,&hnear=Osteria+Coppa,+139+S+B+St,+San+Mateo,+California+94401&ll=37.567644,-122.323408&spn=0.05565,0.06197&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n139 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 650-579-6021\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Lunch 11:30-2:30, Mon-Fri (closed for lunch on weekends)\u003cbr>\nDinner 5:30-9:30pm Mon-Thurs, 5-10pm Fri-Sat, and 5-9 Sun\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/OsteriaCoppa\">Osteria Coppa\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/osteriacoppa/\">@osteriacoppa\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>QUEST \u003ca href=\"http://www.kqed.org/quest/television/science-on-the-spot-secrets-of-sourdough\">Science on the SPOT\u003c/a> Feature produced by \u003ca href=\"http://www.kqed.org/quest/blog/author/joh/\">Jenny Oh\u003c/a>\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/quest/blog/2011/03/24/science-on-the-spot-secrets-of-sourdough/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/checkbreadtemp500.jpg\" alt=\"Eduardo Morrell monitors the internal temperature of the bread to gauge its readiness\" title=\"Eduardo Morrell monitors the internal temperature of the bread to gauge its readiness\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-25453\">\u003c/a>\u003cbr>\n\u003cem>Eduardo Morrell monitors the internal temperature of the bread to gauge its readiness. Photo: Jenny Oh.\u003c/em>\u003c/p>\n\u003cp>Since the Gold Rush days when prospectors baked loaves in their encampments, sourdough bread has been a beloved favorite of the Bay Area. But what is true sourdough bread? It's more than just the tangy flavor. Science on the SPOT visits with Maria Marco of UC Davis and baker \u003ca href=\"http://web.me.com/eduardomorell/morellsbread/About.html\">Eduardo Morrell\u003c/a> to learn more about the secret science of sourdough.\u003c/p>\n\u003cp>\u003ciframe title=\"YouTube video player\" width=\"500\" height=\"311\" src=\"http://www.youtube.com/embed/y5xOpss4j5E\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/quest/blog/2011/03/24/science-on-the-spot-secrets-of-sourdough/\">Producer's Notes: Secrets of Sourdough\u003c/a>\u003cbr>\nLearn more about the history of Morrell's Bread and check out a slideshow of Eduardo Morrell's typical 16-hour workday. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>QUEST \u003ca href=\"http://www.kqed.org/quest/television/science-on-the-spot-secrets-of-sourdough\">Science on the SPOT\u003c/a> Feature produced by \u003ca href=\"http://www.kqed.org/quest/blog/author/joh/\">Jenny Oh\u003c/a>\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/quest/blog/2011/03/24/science-on-the-spot-secrets-of-sourdough/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/checkbreadtemp500.jpg\" alt=\"Eduardo Morrell monitors the internal temperature of the bread to gauge its readiness\" title=\"Eduardo Morrell monitors the internal temperature of the bread to gauge its readiness\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-25453\">\u003c/a>\u003cbr>\n\u003cem>Eduardo Morrell monitors the internal temperature of the bread to gauge its readiness. Photo: Jenny Oh.\u003c/em>\u003c/p>\n\u003cp>Since the Gold Rush days when prospectors baked loaves in their encampments, sourdough bread has been a beloved favorite of the Bay Area. But what is true sourdough bread? It's more than just the tangy flavor. Science on the SPOT visits with Maria Marco of UC Davis and baker \u003ca href=\"http://web.me.com/eduardomorell/morellsbread/About.html\">Eduardo Morrell\u003c/a> to learn more about the secret science of sourdough.\u003c/p>\n\u003cp>\u003ciframe title=\"YouTube video player\" width=\"500\" height=\"311\" src=\"http://www.youtube.com/embed/y5xOpss4j5E\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/quest/blog/2011/03/24/science-on-the-spot-secrets-of-sourdough/\">Producer's Notes: Secrets of Sourdough\u003c/a>\u003cbr>\nLearn more about the history of Morrell's Bread and check out a slideshow of Eduardo Morrell's typical 16-hour workday. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_25581\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/ollies-bialy-wisesonsdeli300.jpg\" alt=\"Ollies Bialy\" title=\"Ollies Bialy\" width=\"300\" height=\"225\" class=\"size-full wp-image-25581\">\u003cfigcaption class=\"wp-caption-text\">Ollie's Bialy\u003c/figcaption>\u003c/figure>\n\u003cp>Bring me your bialys, your chocolate babkas, your lox, capers, and schmears yearning to be free! It's a cliche, perhaps, to kvetch about the Bay Area's lack of decent Jewish deli food, when we can find just about everything else here from Burmese tea salad to Himalayan momos. But try telling that to a nostalgic deli-lover. An empanada is not a knish; a wonton is not a kreplach; a morning bun, however glorious, is not a slice of babka. \u003c/p>\n\u003cp>Yes, there are pockets here and there: \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/21/who-owns-the-deli/\">Saul's\u003c/a> in Berkeley, of course, and \u003ca href=\"http://www.millersdelisf.com\">Miller's East Coast Deli\u003c/a> on Polk Street in SF, a few halfway-decent bagel shops, the Russian grocery stores and bakeries on Clement Street that stock sour pickles, rye bread, farmer cheese and stuffed cabbage. But where to bask in the kibbitzing atmosphere of Manhattan's \u003ca href=\"http://www.barneygreengrass.com\">Barney Greengrass\u003c/a> on a Saturday morning, where platters of salami-and-eggs or whitefish salad are smacked down on Formica tables? Where can we inhale a perfume like the heady aroma inside \u003ca href=\"http://www.russanddaughters.com\">Russ and Daughters\u003c/a> on a Friday afternoon, equal parts smoked fish and buttery-cinnamony rugalach, with a hint of onion bagel? \u003c/p>\n\u003cp>But the Bay Area is a land more attuned to kale and lardo than chicken liver and schmaltz. Then again, if every other ethnic cuisine, no matter how obscure, can find its niche, why not this one? So far, the success of \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons Deli\u003c/a>, Evan Bloom's and Leo Beckerman's 10-week-old pop-up restaurant, bodes well for saving the deli. Started as a popular offering at \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>, Beckerman and Bloom are now setting up shop at Jackie's Cafe on every Saturday morning from 9am to 2pm, turning the marble-tabled Valencia Street spot into their own version of \u003ca href=\"http://www.langersdeli.com\">Langer's\u003c/a>. \u003c/p>\n\u003cp>The menu is short, a mixture of specials (mushroom-and-barley soup, corned-beef knishes) and staples (schmaltz on rye, housemade corned beef and pastrami sandwiches). No egg creams or Cel-Ray tonic, just Bolyan's sodas, De La Paz coffee and Mexican Cokes. Neither Wise Son has a restaurant background (Bloom has a degree in architecture; Beckerman worked in public health) but they're learning fast. Beckerman takes the orders while Bloom and his small crew slices pastrami and assembles sandwiches in a plugged-in, makeshift semi-kitchen where a bucket of potato salad jostles against a bin of bialys near a couple of Reubens toasting on a jerry-rigged griddle. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's not an ideal set-up (says Bloom dryly, \"I'd like to be able to boil water\") but somehow, everything comes out delicious: thick-cut, lavishly fatty corned beef and pastrami sandwiches on springy, caraway-flecked sour rye bread, buttressed with heaps of fresh and crunchy coleslaw and sour pickles; a yeasty-chewy toasted bialy slathered with caper cream cheese and red onions, piled lavishly with \u003ca href=\"http://www.acmesmokedfish.com\">Acme\u003c/a> smoked salmon from the Polish neighborhood of Greenpoint in Brooklyn; plates of sunny yellow noodle kugel and hunks of babka densely ribboned with chocolate and caramel. They're working hard to rehabilitate schmaltz (chicken fat); after all, why should lardo and duck fat get all the foodie love? Already, regulars are asking to have their Reubens griddled in schmaltz. \"We're like In-N-Out! It's our \u003ca href=\"http://www.in-n-out.com/secretmenu.asp\">animal style\u003c/a>,\" they laugh. \u003c/p>\n\u003cp>All the prep work--baking the breads, brining and smoking the meats, making the kugels, and more--is done in the community kitchens at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. Working there, they share the kitchens with an international mix of small-scale entrepreneurs, many of them women from Central and South America. It makes them think of all kinds of Mission-ready mash-ups--why not a corned beef pupusa? Or a dulce de leche hamantashen? A kale knish? How about a meatless Reuben stuffed with smoked shiitake mushrooms? (These last two have already been adopted on the menu, with great success.)\u003c/p>\n\u003cp>\"I'd say the majority of our clientele isn't Jewish,\" says Bloom, and doing a quick one-over of the room on a recent Saturday morning, I'd agree with him; the mix is a resolutely urban one, united in a love for corned beef. Beckerman and Bloom have plans to get bigger and better. \"We'd like to be open more than just on Shabbas,\" jokes Beckerman, although they're certainly positioned to scoop up the after-services crowd from nearby \u003ca href=\"http://www.shaarzahav.org\">Congregation Sha'ar Zahav\u003c/a>. They've been pounding the pavement looking for a permanent location in the Mission for the past six months, and will be hosting a Passover Seder dinner at \u003ca href=\"http://www.coffeebar-usa.com\">Coffee Bar\u003c/a> on Tuesday, April 19th. They've also got a full Passover catering menu in place for April 18th and 19th, the first two nights of Passover. Let all who are hungry, come and eat brisket. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wisesonsdeli.com/\">Wise Sons Deli\u003c/a>, 105 Valencia at McCoppin Sts, SF. Saturday, 9am-2pm. Cash only. Phone: 415 787-DELI.\u003cbr>\nTwitter: \u003ca href=\"http://www.wisesonsdeli.com/\">@WiseSonsDeli\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_25581\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/ollies-bialy-wisesonsdeli300.jpg\" alt=\"Ollies Bialy\" title=\"Ollies Bialy\" width=\"300\" height=\"225\" class=\"size-full wp-image-25581\">\u003cfigcaption class=\"wp-caption-text\">Ollie's Bialy\u003c/figcaption>\u003c/figure>\n\u003cp>Bring me your bialys, your chocolate babkas, your lox, capers, and schmears yearning to be free! It's a cliche, perhaps, to kvetch about the Bay Area's lack of decent Jewish deli food, when we can find just about everything else here from Burmese tea salad to Himalayan momos. But try telling that to a nostalgic deli-lover. An empanada is not a knish; a wonton is not a kreplach; a morning bun, however glorious, is not a slice of babka. \u003c/p>\n\u003cp>Yes, there are pockets here and there: \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/21/who-owns-the-deli/\">Saul's\u003c/a> in Berkeley, of course, and \u003ca href=\"http://www.millersdelisf.com\">Miller's East Coast Deli\u003c/a> on Polk Street in SF, a few halfway-decent bagel shops, the Russian grocery stores and bakeries on Clement Street that stock sour pickles, rye bread, farmer cheese and stuffed cabbage. But where to bask in the kibbitzing atmosphere of Manhattan's \u003ca href=\"http://www.barneygreengrass.com\">Barney Greengrass\u003c/a> on a Saturday morning, where platters of salami-and-eggs or whitefish salad are smacked down on Formica tables? Where can we inhale a perfume like the heady aroma inside \u003ca href=\"http://www.russanddaughters.com\">Russ and Daughters\u003c/a> on a Friday afternoon, equal parts smoked fish and buttery-cinnamony rugalach, with a hint of onion bagel? \u003c/p>\n\u003cp>But the Bay Area is a land more attuned to kale and lardo than chicken liver and schmaltz. Then again, if every other ethnic cuisine, no matter how obscure, can find its niche, why not this one? So far, the success of \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons Deli\u003c/a>, Evan Bloom's and Leo Beckerman's 10-week-old pop-up restaurant, bodes well for saving the deli. Started as a popular offering at \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>, Beckerman and Bloom are now setting up shop at Jackie's Cafe on every Saturday morning from 9am to 2pm, turning the marble-tabled Valencia Street spot into their own version of \u003ca href=\"http://www.langersdeli.com\">Langer's\u003c/a>. \u003c/p>\n\u003cp>The menu is short, a mixture of specials (mushroom-and-barley soup, corned-beef knishes) and staples (schmaltz on rye, housemade corned beef and pastrami sandwiches). No egg creams or Cel-Ray tonic, just Bolyan's sodas, De La Paz coffee and Mexican Cokes. Neither Wise Son has a restaurant background (Bloom has a degree in architecture; Beckerman worked in public health) but they're learning fast. Beckerman takes the orders while Bloom and his small crew slices pastrami and assembles sandwiches in a plugged-in, makeshift semi-kitchen where a bucket of potato salad jostles against a bin of bialys near a couple of Reubens toasting on a jerry-rigged griddle. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's not an ideal set-up (says Bloom dryly, \"I'd like to be able to boil water\") but somehow, everything comes out delicious: thick-cut, lavishly fatty corned beef and pastrami sandwiches on springy, caraway-flecked sour rye bread, buttressed with heaps of fresh and crunchy coleslaw and sour pickles; a yeasty-chewy toasted bialy slathered with caper cream cheese and red onions, piled lavishly with \u003ca href=\"http://www.acmesmokedfish.com\">Acme\u003c/a> smoked salmon from the Polish neighborhood of Greenpoint in Brooklyn; plates of sunny yellow noodle kugel and hunks of babka densely ribboned with chocolate and caramel. They're working hard to rehabilitate schmaltz (chicken fat); after all, why should lardo and duck fat get all the foodie love? Already, regulars are asking to have their Reubens griddled in schmaltz. \"We're like In-N-Out! It's our \u003ca href=\"http://www.in-n-out.com/secretmenu.asp\">animal style\u003c/a>,\" they laugh. \u003c/p>\n\u003cp>All the prep work--baking the breads, brining and smoking the meats, making the kugels, and more--is done in the community kitchens at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. Working there, they share the kitchens with an international mix of small-scale entrepreneurs, many of them women from Central and South America. It makes them think of all kinds of Mission-ready mash-ups--why not a corned beef pupusa? Or a dulce de leche hamantashen? A kale knish? How about a meatless Reuben stuffed with smoked shiitake mushrooms? (These last two have already been adopted on the menu, with great success.)\u003c/p>\n\u003cp>\"I'd say the majority of our clientele isn't Jewish,\" says Bloom, and doing a quick one-over of the room on a recent Saturday morning, I'd agree with him; the mix is a resolutely urban one, united in a love for corned beef. Beckerman and Bloom have plans to get bigger and better. \"We'd like to be open more than just on Shabbas,\" jokes Beckerman, although they're certainly positioned to scoop up the after-services crowd from nearby \u003ca href=\"http://www.shaarzahav.org\">Congregation Sha'ar Zahav\u003c/a>. They've been pounding the pavement looking for a permanent location in the Mission for the past six months, and will be hosting a Passover Seder dinner at \u003ca href=\"http://www.coffeebar-usa.com\">Coffee Bar\u003c/a> on Tuesday, April 19th. They've also got a full Passover catering menu in place for April 18th and 19th, the first two nights of Passover. Let all who are hungry, come and eat brisket. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wisesonsdeli.com/\">Wise Sons Deli\u003c/a>, 105 Valencia at McCoppin Sts, SF. Saturday, 9am-2pm. Cash only. Phone: 415 787-DELI.\u003cbr>\nTwitter: \u003ca href=\"http://www.wisesonsdeli.com/\">@WiseSonsDeli\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>A few months ago I began leading tours for \u003ca href=\"http://edibleexcursions.net/excursion.htm\">Edible Excursions\u003c/a> (run by epicurean concierge \u003ca href=\"http://www.berkeleyside.com/2010/07/23/berkeley-bites-lisa-rogovin-epicurean-concierge/\">Lisa Rogovin\u003c/a>) around North Berkeley's Gourmet Ghetto, which includes visits to the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheeseboard Collective\u003c/a>, photo ops in front of \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, and the occasional celebrity sighting (or what counts as celebrity in that town--don't blink but there's \u003ca href=\"http://en.wikipedia.org/wiki/Michael_Lewis_%28author%29\">Michael Lewis\u003c/a> buying pie with one of his kids.)\u003c/p>\n\u003cp>Many participants ask about other tours the company offers, which I don't lead, but I realized pretty quickly I needed to know what was on the menu so I could share the details with potential repeat customers.\u003c/p>\n\u003cp>So I recently shadowed the \u003ca href=\"http://edibleexcursions.net/taste_mission.htm\">Taste the Mission\u003c/a> tour (arguable the real Ghetto Gourmet these days) and what struck me on that food store and restaurant jaunt, as we spent three hours hoofing around the 'hood, was the different business models employed by the people in the kitchens trying to survive--or even thrive--during recessionary times.\u003c/p>\n\u003cp>What I came away with from that afternoon (aside from an impressive food baby after hearty sampling at nine spots) is a bit of a metaphor for life--there's no right way to do it, different strategies work for different people, love what you do, work hard, and the rest will follow. \u003c/p>\n\u003cp>\u003cstrong>Below, a trio of approaches to ride out the recession.\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pan.dulce_.la_.victoria500.jpg\" alt=\"Pan Dulce on display at La Victoria Bakery. Photo: Courtesy of Edible Excursions\" title=\"Pan Dulce on display at La Victoria Bakery. Photo: Courtesy of Edible Excursions\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25542\">\u003cbr>\n\u003cem>Pan Dulce on display at La Victoria Bakery. Photo: Courtesy of Edible Excursions.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Adapt or die:\u003c/strong> The best example of this approach can be found at \u003ca href=\"http://www.lavictoriabakery.com/\">La Victoria Bakery\u003c/a>, an anchor institution at 24th and Alabama Streets that's sold \u003cem>conchas \u003c/em>for some sixty years. Fast-talking owner Jamie Maldonado figured out that simply serving Latin pastries wasn't going to cut it in today's culinary climate. These days the cafe features a line of sweet treats from \u003ca href=\"http://www.wholesomebakery.com/\">Wholesome Bakery\u003c/a>, which turns out vegan cakes, cookies, and pies. Maldonado rents out kitchen space to Mission fixtures such as \u003ca href=\"http://lettuceeatkale.com/2010/wild-man-iso-rabins-a-new-food-entrepreneur/\">Iso Rabins\u003c/a> of \u003ca href=\"http://foragesf.com/\">forageSF\u003c/a>, and Danny Gabriner of \u003ca href=\"http://www.sourflour.org/\">Sour Flour\u003c/a>, both of whom were at the cafe during our tour. And the cafe now hosts pop-up dinners by popular street-food chefs like \u003ca href=\"http://hapasf.com/\">Hapa SF\u003c/a> and \u003ca href=\"http://soulcocina.com/\">Soul Cocina\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mission.collage500.jpg\" alt=\"mission collage\" title=\"mission collage\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-25547\">\u003cbr>\n\u003cem>Top left: Natalie Galatzer of Bike Basket Pies. Photo: Daniel Laing. Top right: Karen Heisler and crew from Mission Pie. Photo: Anne Hamersky.\u003cbr>\nBottom left: Mission Minis sweet treats. Photo: Serena Bartlett. Bottom right: Manny Gimenez of Mr. Pollo. Photo: Serena Bartlett.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Start Small:\u003c/strong> This category includes many relatively new arrivals to the Mission District, such as bite-sized cupcakery \u003ca href=\"http://missionminis.com/index.html\">Mission Minis\u003c/a>, seasonal sweet and savory pastries from \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pies\u003c/a>, and the in-demand \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/25/arepas-homemade-flatbreads/\">arepas\u003c/a> from Manny Torres Gimenez of \u003ca href=\"http://www.mrpollosf.com/\">Mr. Pollo\u003c/a>. \u003c/p>\n\u003cp>Consider, too, \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, which began as a slip of a store serving sweet tarts and took over the space next door when it became available at the busy intersection of Mission and 25th Streets. Store co-owner Karen Heisler says that the organic way the business grew made sense in terms of their overall business plan. \"We wanted to make sure the community wanted us and responded to what we do,\" says Heisler, who sells affordable, sustainable \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/10/bicoastal-pie/\">savory and sweet eats\u003c/a> made from ingredients sourced locally from places like \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a>, \u003ca href=\"http://bluehouseorganicfarm.com/\">Blue House Farm\u003c/a>, and \u003ca href=\"http://www.goodhumus.com/\">Good Humus Farm\u003c/a>. Heisler says she's not interested in opening Mission Pie 2 or scaling up to sell wholesale, but wants to continue to solidify loyal relationships with consumers and vendors. (Heisler talks about her favorite local places in this \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">previous BAB post\u003c/a>.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/knead.patisserie300.jpg\" alt=\"Street sign for the restaurant and bakery housed in one space. Photo: Serena Bartlett.\" title=\"Street sign for the restaurant and bakery housed in one space. Photo: Serena Bartlett.\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-25549\">\u003cbr>\n\u003cem>Street sign for the restaurant and bakery housed in one space. Photo: Serena Bartlett.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Diversify:\u003c/strong> Yaron Milgrom, owner of \u003ca href=\"http://www.localmissioneatery.com/\">Local: Mission Eatery\u003c/a> envisioned a village gathering place with a food focus. His business at 24th and Folsom Streets is essentially an inexpensive sandwich-soup-salad shop by day and morphs into a high-end restaurant at night. It also acts as a cookbook lending library and offers kitchen classes several times a month. Jake Des Voignes is the chef and his partner in life Shauna Des Voignes runs \u003ca href=\"http://twitter.com/kneadpatisserie\">Knead Patisserie\u003c/a> in the rear of the restaurant. Shauna sets up a cart in the establishment's entryway in the morning, catching commuters on the fly who nab lemon ricotta turnovers or brioche apple rolls on their way to BART.\u003c/p>\n\u003cp>Who makes it in the fickle food biz in the continually evolving Mission District remains to be seen. But the economic models employed here may well be instructive--as these food folks create community around good grub.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What other innovative approaches to selling food have you come across in the Mission or elsewhere in your travels?\u003c/p>\n\n",
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"excerpt": "Who survives the recession in the fickle food biz in the continually evolving Mission District remains to be seen. But some food folks are trying innovative approaches to make money and create community around good grub.",
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"description": "Who survives the recession in the fickle food biz in the continually evolving Mission District remains to be seen. But some food folks are trying innovative approaches to make money and create community around good grub.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A few months ago I began leading tours for \u003ca href=\"http://edibleexcursions.net/excursion.htm\">Edible Excursions\u003c/a> (run by epicurean concierge \u003ca href=\"http://www.berkeleyside.com/2010/07/23/berkeley-bites-lisa-rogovin-epicurean-concierge/\">Lisa Rogovin\u003c/a>) around North Berkeley's Gourmet Ghetto, which includes visits to the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheeseboard Collective\u003c/a>, photo ops in front of \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, and the occasional celebrity sighting (or what counts as celebrity in that town--don't blink but there's \u003ca href=\"http://en.wikipedia.org/wiki/Michael_Lewis_%28author%29\">Michael Lewis\u003c/a> buying pie with one of his kids.)\u003c/p>\n\u003cp>Many participants ask about other tours the company offers, which I don't lead, but I realized pretty quickly I needed to know what was on the menu so I could share the details with potential repeat customers.\u003c/p>\n\u003cp>So I recently shadowed the \u003ca href=\"http://edibleexcursions.net/taste_mission.htm\">Taste the Mission\u003c/a> tour (arguable the real Ghetto Gourmet these days) and what struck me on that food store and restaurant jaunt, as we spent three hours hoofing around the 'hood, was the different business models employed by the people in the kitchens trying to survive--or even thrive--during recessionary times.\u003c/p>\n\u003cp>What I came away with from that afternoon (aside from an impressive food baby after hearty sampling at nine spots) is a bit of a metaphor for life--there's no right way to do it, different strategies work for different people, love what you do, work hard, and the rest will follow. \u003c/p>\n\u003cp>\u003cstrong>Below, a trio of approaches to ride out the recession.\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pan.dulce_.la_.victoria500.jpg\" alt=\"Pan Dulce on display at La Victoria Bakery. Photo: Courtesy of Edible Excursions\" title=\"Pan Dulce on display at La Victoria Bakery. Photo: Courtesy of Edible Excursions\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25542\">\u003cbr>\n\u003cem>Pan Dulce on display at La Victoria Bakery. Photo: Courtesy of Edible Excursions.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Adapt or die:\u003c/strong> The best example of this approach can be found at \u003ca href=\"http://www.lavictoriabakery.com/\">La Victoria Bakery\u003c/a>, an anchor institution at 24th and Alabama Streets that's sold \u003cem>conchas \u003c/em>for some sixty years. Fast-talking owner Jamie Maldonado figured out that simply serving Latin pastries wasn't going to cut it in today's culinary climate. These days the cafe features a line of sweet treats from \u003ca href=\"http://www.wholesomebakery.com/\">Wholesome Bakery\u003c/a>, which turns out vegan cakes, cookies, and pies. Maldonado rents out kitchen space to Mission fixtures such as \u003ca href=\"http://lettuceeatkale.com/2010/wild-man-iso-rabins-a-new-food-entrepreneur/\">Iso Rabins\u003c/a> of \u003ca href=\"http://foragesf.com/\">forageSF\u003c/a>, and Danny Gabriner of \u003ca href=\"http://www.sourflour.org/\">Sour Flour\u003c/a>, both of whom were at the cafe during our tour. And the cafe now hosts pop-up dinners by popular street-food chefs like \u003ca href=\"http://hapasf.com/\">Hapa SF\u003c/a> and \u003ca href=\"http://soulcocina.com/\">Soul Cocina\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mission.collage500.jpg\" alt=\"mission collage\" title=\"mission collage\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-25547\">\u003cbr>\n\u003cem>Top left: Natalie Galatzer of Bike Basket Pies. Photo: Daniel Laing. Top right: Karen Heisler and crew from Mission Pie. Photo: Anne Hamersky.\u003cbr>\nBottom left: Mission Minis sweet treats. Photo: Serena Bartlett. Bottom right: Manny Gimenez of Mr. Pollo. Photo: Serena Bartlett.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Start Small:\u003c/strong> This category includes many relatively new arrivals to the Mission District, such as bite-sized cupcakery \u003ca href=\"http://missionminis.com/index.html\">Mission Minis\u003c/a>, seasonal sweet and savory pastries from \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pies\u003c/a>, and the in-demand \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/25/arepas-homemade-flatbreads/\">arepas\u003c/a> from Manny Torres Gimenez of \u003ca href=\"http://www.mrpollosf.com/\">Mr. Pollo\u003c/a>. \u003c/p>\n\u003cp>Consider, too, \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, which began as a slip of a store serving sweet tarts and took over the space next door when it became available at the busy intersection of Mission and 25th Streets. Store co-owner Karen Heisler says that the organic way the business grew made sense in terms of their overall business plan. \"We wanted to make sure the community wanted us and responded to what we do,\" says Heisler, who sells affordable, sustainable \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/10/bicoastal-pie/\">savory and sweet eats\u003c/a> made from ingredients sourced locally from places like \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a>, \u003ca href=\"http://bluehouseorganicfarm.com/\">Blue House Farm\u003c/a>, and \u003ca href=\"http://www.goodhumus.com/\">Good Humus Farm\u003c/a>. Heisler says she's not interested in opening Mission Pie 2 or scaling up to sell wholesale, but wants to continue to solidify loyal relationships with consumers and vendors. (Heisler talks about her favorite local places in this \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">previous BAB post\u003c/a>.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/knead.patisserie300.jpg\" alt=\"Street sign for the restaurant and bakery housed in one space. Photo: Serena Bartlett.\" title=\"Street sign for the restaurant and bakery housed in one space. Photo: Serena Bartlett.\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-25549\">\u003cbr>\n\u003cem>Street sign for the restaurant and bakery housed in one space. Photo: Serena Bartlett.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Diversify:\u003c/strong> Yaron Milgrom, owner of \u003ca href=\"http://www.localmissioneatery.com/\">Local: Mission Eatery\u003c/a> envisioned a village gathering place with a food focus. His business at 24th and Folsom Streets is essentially an inexpensive sandwich-soup-salad shop by day and morphs into a high-end restaurant at night. It also acts as a cookbook lending library and offers kitchen classes several times a month. Jake Des Voignes is the chef and his partner in life Shauna Des Voignes runs \u003ca href=\"http://twitter.com/kneadpatisserie\">Knead Patisserie\u003c/a> in the rear of the restaurant. Shauna sets up a cart in the establishment's entryway in the morning, catching commuters on the fly who nab lemon ricotta turnovers or brioche apple rolls on their way to BART.\u003c/p>\n\u003cp>Who makes it in the fickle food biz in the continually evolving Mission District remains to be seen. But the economic models employed here may well be instructive--as these food folks create community around good grub.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What other innovative approaches to selling food have you come across in the Mission or elsewhere in your travels?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Secrets of Fifth Floor Chef David Bazirgan",
"title": "Food Secrets of Fifth Floor Chef David Bazirgan",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/david-bazirgan1.jpg\" alt=\"Chef David Bazirgan. Photo by Meigan Canfield\" title=\"Chef David Bazirgan. Photo by Meigan Canfield\" width=\"500\" height=\"336\" class=\"alignnone size-full wp-image-25481\">\u003cbr>\n\u003cem>Chef David Bazirgan. Photo: Meigan Canfield\u003c/em> \u003c/p>\n\u003cp>Don’t let David Bazirgan’s “\u003ca href=\"http://eater.com/archives/2011/02/18/eaters-hottest-chef-in-america-sfs-david-bazirgan.php\">America’s Hottest Chef\u003c/a>” crown--from Eater readers--keep you from noticing his considerable kitchen prowess (and \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/02/18/favorite-dishes-tongue-at-one-market-uni-flan-at-fifth-floor/\">uni flan\u003c/a>) as Executive Chef at Fifth Floor Restaurant in San Francisco. The Massachusetts native trained at the Cambridge School of Culinary Arts. As a young chef, he spent line cook time at Olives Restaurant (helmed by \u003ca href=\"http://www.toddenglish.com/\">Todd English\u003c/a>, who has his own history of being considered a hot chef) as well as Boston’s \u003ca href=\"http://www.no9park.com/\">Number 9\u003c/a>, a James Beard awarded restaurant headed up by Bazirgan’s mentor, Barbara Lynch. \u003c/p>\n\u003cp>In 2005, Bazirgan won a \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2005/sf/html/fois_gras_d_bazirgan.shtml\">StarChefs' Rising Star\u003c/a> as \u003ca href=\"http://www.yelp.com/biz/baraka-san-francisco\">Baraka’s\u003c/a> (in Potrero Hill) Chef. Bazirgan worked in the Bay Area at Elisabeth Daniel in 2003 before working with restaurateur Jocelyn Bulow at Baraka, where he turned out food that showed proper French technique, with Moroccan and Spanish influences. The San Francisco Chronicle gave Baraka three stars in 2005, and “Baz” nailed the publication’s \u003ca href=\"http://articles.sfgate.com/2005-01-30/living/17356950_1_restaurant-france-braised\">Rising Star Chef Award\u003c/a> the same year. In 2008, Bazirgan plied his culinary craft with Provencal touches at \u003ca href=\"http://www.chezpaparesto.com/\">Chez Papa Resto\u003c/a> (at Mint Plaza), which was awarded three stars by the San Francisco Chronicle. The newlywed chef lives with his wife Michele in Potrero Hill; the two have been together for over six years. Bazirgan said that because he’s been in San Francisco for over eight years, “it feels like home now.” \u003c/p>\n\u003cp>\u003cstrong>Where do you like to shop for food?\u003c/strong>\u003cbr>\n I love getting into the different ethnic neighborhoods and shopping there. I like seeing the different fresh produce, spices, and ingredients. I love going to \u003ca href=\"http://www.nijiya.com/\">Nijiya market\u003c/a> in Japantown, \u003ca href=\"http://www.yelp.com/biz/new-luen-sing-fish-market-san-francisco\">Luen Sing\u003c/a> fish market in Chinatown and the \u003ca href=\"http://www.yelp.com/biz/mission-market-meat-department-san-francisco#query:mission%20meat%20market\">Mission Meat Market\u003c/a> in The Mission. \u003c/p>\n\u003cp>\u003cstrong>Favorite food & drink spots?\u003c/strong>\u003cbr>\nI really love going to \u003ca href=\"http://serpentinesf.com/\">Serpentine\u003c/a> for brunch—the chicken fried steak and eggs is great, and it’s in my neighborhood. I also really love the food and cocktail program at \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> and am frequently there on a night off.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Favorite Mom & Pop joints? \u003c/strong>\u003cbr>\nI’m a big \u003ca href=\"http://www.emmysspaghettishack.com/\">Emmy’s Spaghetti Shack\u003c/a> fan—nothing quite like that place! \u003ca href=\"http://www.trulymedsf.com/\">Truly Mediterranean\u003c/a> on 16th and Valencia is also a favorite spot—their lamb shawerma is so good! \u003c/p>\n\u003cp>\u003cstrong>Where do you go for date night?\u003c/strong>\u003cbr>\nMichele and I usually are busy checking out the newest spot, or visiting our friends’ restaurants: Aziza, \u003ca href=\"http://www.unapizza.com/\">Una Pizza Napolatena\u003c/a> and \u003ca href=\"http://umisf.com/\">Umi Sushi\u003c/a> in Potrero Hill. \u003c/p>\n\u003cp>\u003cstrong>Guiltiest local food pleasure?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.roliroti.com/\">RoliRoti!\u003c/a> Nothing beats that porchetta sandwich—which is often my breakfast on market days.\u003c/p>\n\u003cp>\u003cstrong>Any news on projects we should know about?\u003c/strong>\u003cbr>\nNope! Just adjusting and staying busy at the Fifth Floor!\u003c/p>\n\u003cp>\u003cem>While he adjusts to the new(ish) restaurant gig, readers can now plot where to spot this chef who happens to hold a title that includes the word “hot.”\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/david-bazirgan2.jpg\" alt=\"Chef David Bazirgan. Photo by Meigan Canfield\" title=\"Chef David Bazirgan. Photo by Meigan Canfield\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25483\">\u003cbr>\n\u003cem>Chef David Bazirgan. Photo: Meigan Canfield\u003c/em> \u003c/p>\n\n",
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"excerpt": "Don’t let David Bazirgan’s “America’s Hottest Chef” crown--from Eater readers--keep you from noticing his considerable kitchen prowess (and uni flan) as Executive Chef at Fifth Floor Restaurant in San Francisco. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/david-bazirgan1.jpg\" alt=\"Chef David Bazirgan. Photo by Meigan Canfield\" title=\"Chef David Bazirgan. Photo by Meigan Canfield\" width=\"500\" height=\"336\" class=\"alignnone size-full wp-image-25481\">\u003cbr>\n\u003cem>Chef David Bazirgan. Photo: Meigan Canfield\u003c/em> \u003c/p>\n\u003cp>Don’t let David Bazirgan’s “\u003ca href=\"http://eater.com/archives/2011/02/18/eaters-hottest-chef-in-america-sfs-david-bazirgan.php\">America’s Hottest Chef\u003c/a>” crown--from Eater readers--keep you from noticing his considerable kitchen prowess (and \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/02/18/favorite-dishes-tongue-at-one-market-uni-flan-at-fifth-floor/\">uni flan\u003c/a>) as Executive Chef at Fifth Floor Restaurant in San Francisco. The Massachusetts native trained at the Cambridge School of Culinary Arts. As a young chef, he spent line cook time at Olives Restaurant (helmed by \u003ca href=\"http://www.toddenglish.com/\">Todd English\u003c/a>, who has his own history of being considered a hot chef) as well as Boston’s \u003ca href=\"http://www.no9park.com/\">Number 9\u003c/a>, a James Beard awarded restaurant headed up by Bazirgan’s mentor, Barbara Lynch. \u003c/p>\n\u003cp>In 2005, Bazirgan won a \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2005/sf/html/fois_gras_d_bazirgan.shtml\">StarChefs' Rising Star\u003c/a> as \u003ca href=\"http://www.yelp.com/biz/baraka-san-francisco\">Baraka’s\u003c/a> (in Potrero Hill) Chef. Bazirgan worked in the Bay Area at Elisabeth Daniel in 2003 before working with restaurateur Jocelyn Bulow at Baraka, where he turned out food that showed proper French technique, with Moroccan and Spanish influences. The San Francisco Chronicle gave Baraka three stars in 2005, and “Baz” nailed the publication’s \u003ca href=\"http://articles.sfgate.com/2005-01-30/living/17356950_1_restaurant-france-braised\">Rising Star Chef Award\u003c/a> the same year. In 2008, Bazirgan plied his culinary craft with Provencal touches at \u003ca href=\"http://www.chezpaparesto.com/\">Chez Papa Resto\u003c/a> (at Mint Plaza), which was awarded three stars by the San Francisco Chronicle. The newlywed chef lives with his wife Michele in Potrero Hill; the two have been together for over six years. Bazirgan said that because he’s been in San Francisco for over eight years, “it feels like home now.” \u003c/p>\n\u003cp>\u003cstrong>Where do you like to shop for food?\u003c/strong>\u003cbr>\n I love getting into the different ethnic neighborhoods and shopping there. I like seeing the different fresh produce, spices, and ingredients. I love going to \u003ca href=\"http://www.nijiya.com/\">Nijiya market\u003c/a> in Japantown, \u003ca href=\"http://www.yelp.com/biz/new-luen-sing-fish-market-san-francisco\">Luen Sing\u003c/a> fish market in Chinatown and the \u003ca href=\"http://www.yelp.com/biz/mission-market-meat-department-san-francisco#query:mission%20meat%20market\">Mission Meat Market\u003c/a> in The Mission. \u003c/p>\n\u003cp>\u003cstrong>Favorite food & drink spots?\u003c/strong>\u003cbr>\nI really love going to \u003ca href=\"http://serpentinesf.com/\">Serpentine\u003c/a> for brunch—the chicken fried steak and eggs is great, and it’s in my neighborhood. I also really love the food and cocktail program at \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> and am frequently there on a night off.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Favorite Mom & Pop joints? \u003c/strong>\u003cbr>\nI’m a big \u003ca href=\"http://www.emmysspaghettishack.com/\">Emmy’s Spaghetti Shack\u003c/a> fan—nothing quite like that place! \u003ca href=\"http://www.trulymedsf.com/\">Truly Mediterranean\u003c/a> on 16th and Valencia is also a favorite spot—their lamb shawerma is so good! \u003c/p>\n\u003cp>\u003cstrong>Where do you go for date night?\u003c/strong>\u003cbr>\nMichele and I usually are busy checking out the newest spot, or visiting our friends’ restaurants: Aziza, \u003ca href=\"http://www.unapizza.com/\">Una Pizza Napolatena\u003c/a> and \u003ca href=\"http://umisf.com/\">Umi Sushi\u003c/a> in Potrero Hill. \u003c/p>\n\u003cp>\u003cstrong>Guiltiest local food pleasure?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.roliroti.com/\">RoliRoti!\u003c/a> Nothing beats that porchetta sandwich—which is often my breakfast on market days.\u003c/p>\n\u003cp>\u003cstrong>Any news on projects we should know about?\u003c/strong>\u003cbr>\nNope! Just adjusting and staying busy at the Fifth Floor!\u003c/p>\n\u003cp>\u003cem>While he adjusts to the new(ish) restaurant gig, readers can now plot where to spot this chef who happens to hold a title that includes the word “hot.”\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/david-bazirgan2.jpg\" alt=\"Chef David Bazirgan. Photo by Meigan Canfield\" title=\"Chef David Bazirgan. Photo by Meigan Canfield\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25483\">\u003cbr>\n\u003cem>Chef David Bazirgan. Photo: Meigan Canfield\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Honey Day at the Ferry Plaza Farmers' Market",
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"content": "\u003cp>Happy spring! The vernal equinox, daylight savings time, and the Jewish holiday of Purim may all be upon us, but brrrr! With umbrella-destroying winds, tornado watches along the coast, and socks-drenching rain, it's feeling much more like winter than balmy spring. Oh well--remember all those sunbathing days we got back in January? \u003c/p>\n\u003cp>Like most of us, bees prefer to stay inside where it's warm and dry on days like this, snuggling together in a big bee-ball to keep themselves, and especially their queen, nice and toasty. But for humans, the show must go on, and so \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>'s honey celebration at the San Francisco Ferry Plaza Farmers' Market on Saturday, March 19th went on even in the teeth of blowing rain. Once a month from February through November, CUESA will be hosting a celebration for a different fruit, vegetable, or product, featuring tastings, ask the farmer (or producer) sessions, and a variety of cooking demonstrations by local chefs and cookbook authors. Last month was citrus; this month, for the first time, was honey. \u003c/p>\n\u003cp>First up behind the counter was Margo True, food editor of \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> magazine and the author (along with her staff) of Sunset's latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. The book, which comes out next week, came out of a series of homesteading projects undertaken by Sunset over the last couple of years. \"We wanted to get back to the Lane brothers' original vision for Sunset, which was as a laboratory for Western living,\" said True. With a spacious garden, room for bees and chickens, the ability to get a \"milk share\" from a cow living at a nearby farm, and lots of kitchen room for testing, True and her team set out to see if they could make or source everything--even flour and sea salt--from as close to the magazine's Menlo Park campus as possible. The results were sometimes spectacular, sometimes frustrating, but all of it got incorporated into the book. True tried to be as honest as possible, promising that they \"definitely wrote about what bombed,\" too. \u003c/p>\n\u003cp>However, on this gray morning, True was here to show off two recipes that promise big payback for not too much effort. A custard-based honey ice cream, made with honey from the magazine's own hives, had a suave, salted-caramel edge, thanks to a drizzle of honey on top and a sprinkle of sea salt. It's more lusciously creamy than sweet, but the honey flavor still comes through. Even though it was hardly ice cream weather, the crowd snapped up every sample and scraped the cups clean. \u003c/p>\n\u003cp>Next came strawberry jam, made of nothing more than ripe early-season berries, honey, and a dash of lemon juice. Rather than cook it on the stovetop, where the direct heat could scorch the mixture, True spread out her chunky berry puree in a thin layer on a baking sheet, then revealed her secret: a long, gentle bake in a slow oven, which would gently condense it down while preserving the berries' ripe flavor. Spread on slices of Acme bread, the finished jam did taste remarkably fresh, with a soft consistency somewhere between jam and compote, perfect for a yogurt parfait topped with granola and a handful of fresh berries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I was researching my own book about honey a decade ago, Helene Marshall and her husband, beekeeper Spencer Marshall of \u003ca href=\"http://www.marshallsfarmhoney.com\">Marshall's Farm Honey\u003c/a>, took me around their bee house, let me scoop a fingerful of eucalyptus honey straight out of the comb, and even let their bees model for photographs. Now, ten years later, Helene is still talking up the beauty of bees and the importance of local honey (and local pollinators), and finally, people are ready to hear what she has to say. Speaking about the recent resurgence of interest in backyard beekeeping, she said, \"The biggest, best, and most important thing to come out of this is that people have respect for bees and beekeepers now, and a real appreciation of honey. People realize that we need those bees!\" \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/helenemarshall500.jpg\" alt=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel\" title=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25249\">\u003cbr>\n\u003cem>Helene Marshall of Marshall's Farm Honey, offering samples of Fairmont Hotel\u003c/em>\u003c/p>\n\u003cp>In front of the audience with J.W. Foster, executive chef of San Francisco's \u003ca href=\"http://www.fairmont.com/sanfrancisco\">Fairmont Hotel\u003c/a>, Helene talked about their latest project, putting hives on the Fairmont's roof. \"I'm San Francisco born and raised, went to my junior and senior proms at the Fairmont, so it feels like our bees are going home. They can hitch a ride on a cable car...it's so San Francisco, I love it!\" On warm days, the bees like to nip up to the penthouse level to sip from the fountains, getting a free look at that $15,000-a-night view. \u003c/p>\n\u003cp>So far, the Fairmont is hosting four hives, all very healthy. Last week's harvest yielded 60 pounds of honey, with a light, floral-herbal taste and an early-spring hint of eucalyptus. \"This honey was harvested last week, extracted a couple of days ago and bottled this morning,\" said Helene. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/fairmonthoney500.jpg\" alt=\"Marshalls Farm Fairmont Hotel honey\" title=\"Marshalls Farm Fairmont Hotel honey\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25247\">\u003cbr>\n\u003cem>Marshall's Farm Fairmont Hotel honey\u003c/em>\u003c/p>\n\u003cp>With a lot of fresh honey at his disposal, Foster and his kitchen staff are experimenting to see what they can use it for. Their latest creation is an unctuous duck-egg aioli with olive oil, garlic, rosemary, and a touch of honey, used to dress chopped raw beef tartare with stovetop-smoked onions and cress salad on walnut crostini. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Ice cream, beef tartare...finally, the last chef, Brandon Jew of \u003ca href=\"http://www.baragricole.com\">Bar Agricole\u003c/a>, promised something hot, a hot toddy made with brandy, chartreuse, honey from \u003ca href=\"http://awhawkinsapiaries.com\">Alan Hawkins' apiaries\u003c/a>, bitters, and lemon peel. He made some mostarda, too, his spin on Bologna's favorite tart-sweet relish, a late-winter version made from brandied, spiced raisins mixed with a honey-based Seville orange marmalade, and served over a slice of pork pate. A few sips, and hey, was that a ray of sunshine coming down? \u003c/p>\n\u003cfieldset class=\"hrecipe\">\nRecipes reprinted by permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. \n\u003clegend class=\"fn\">Recipe: Strawberry Oven Jam\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>Making strawberry jam without sugar or commercial pectin is challenging. Honey tends to burn over high heat, resulting in a bitter jam, while a slow-cooker yields a jam that is too liquidy. Stephanie Dean, Sunset’s kitchen test manager, kept at it and finally arrived at this easy method, which produces a not-too-sweet, fresh-tasting jam with a nice, spreadable consistency.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">2 hours 30 min\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 45 min \u003cspan class=\"value-title\" title=\"PT2H45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">about 1 cup\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/strawbjam500.jpg\" alt=\"Strawberry Oven Jam\" title=\"Strawberry Oven Jam\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25251 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 pints strawberries, hulled\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons honey, plus more to taste (optional)\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat the oven to 200°F. Combine the strawberries, honey, and lemon juice in a food processor and pulse 20 to 30 times to chop the berries, stopping to scrape\u003cbr>\ndown the sides of the work bowl as needed. Be careful you don’t puree the berries.\u003c/li>\n\u003cli>Spread the strawberry mixture in a thin, even layer on a rimmed baking sheet. Bake, scraping up and stirring with a flat, wide metal spatula every hour and then\u003cbr>\nrespreading into an even layer, until the jam is as thick as you like, 2 to 3 hours. It will continue to thicken slightly as it cools.\u003c/li>\n\u003cli>Let cool, then transfer to an airtight container. Stir in more honey before serving if you want a sweeter jam. \u003c/li>\n\u003cli>\u003cstrong>Note:\u003c/strong> The jam will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Honey Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>We were knocked out by the intensely floral, seductive flavor of our honey in this simple, lovely ice cream, created by Sunset's recipe editor Amy Machnak. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">6 hrs 20 min \u003cspan class=\"value-title\" title=\"PT6H20M\">\u003c/span> (includes 6 hours freezing time)\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 cups\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/honeyicecream500.jpg\" alt=\"Honey ice cream\" title=\"Honey ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25252 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 cups heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups whole milk\u003c/li>\n\u003cli class=\"ingredient\">4 large egg yolks\u003c/li>\n\u003cli class=\"ingredient\">About 1 cup honey\u003c/li>\n\u003cli class=\"ingredient\">Pinch of fine sea salt, plus more for finishing\u003c/li>\n\u003cli class=\"ingredient\">Ice cubes\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Pour the cream and milk into a medium saucepan and bring to a simmer over medium heat. Right before it comes to a simmer, in a medium heatproof bowl, whisk\u003cbr>\ntogether the egg yolks, 3/4 cup of the honey, and the salt.\u003c/li>\n\u003cli> Immediately pour the cream and milk slowly into the yolk mixture while whisking constantly. Return the mixture to the pan and cook over medium heat, stirring constantly and adjusting the heat to prevent the mixture from boiling, until it begins to thicken, about 8 minutes.\u003c/li>\n\u003cli>Fill a large bowl with ice cubes and water, and nest a medium bowl in the ice water. Strain the custard mixture through a fine-mesh strainer into the medium bowl. Let cool completely, stirring occasionally and replacing the ice if needed.\u003c/li>\n\u003cli>Freeze in an ice cream maker according to the manufacturer’s directions. Transfer to an airtight container and freeze until firm, at least 6 hours or up to 2 weeks.\u003c/li>\n\u003cli>To serve, scoop ice cream into bowls. Drizzle with more honey and top with a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Happy spring! The vernal equinox, daylight savings time, and the Jewish holiday of Purim may all be upon us, but brrrr! With umbrella-destroying winds, tornado watches along the coast, and socks-drenching rain, it's feeling much more like winter than balmy spring. Oh well--remember all those sunbathing days we got back in January? \u003c/p>\n\u003cp>Like most of us, bees prefer to stay inside where it's warm and dry on days like this, snuggling together in a big bee-ball to keep themselves, and especially their queen, nice and toasty. But for humans, the show must go on, and so \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>'s honey celebration at the San Francisco Ferry Plaza Farmers' Market on Saturday, March 19th went on even in the teeth of blowing rain. Once a month from February through November, CUESA will be hosting a celebration for a different fruit, vegetable, or product, featuring tastings, ask the farmer (or producer) sessions, and a variety of cooking demonstrations by local chefs and cookbook authors. Last month was citrus; this month, for the first time, was honey. \u003c/p>\n\u003cp>First up behind the counter was Margo True, food editor of \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> magazine and the author (along with her staff) of Sunset's latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. The book, which comes out next week, came out of a series of homesteading projects undertaken by Sunset over the last couple of years. \"We wanted to get back to the Lane brothers' original vision for Sunset, which was as a laboratory for Western living,\" said True. With a spacious garden, room for bees and chickens, the ability to get a \"milk share\" from a cow living at a nearby farm, and lots of kitchen room for testing, True and her team set out to see if they could make or source everything--even flour and sea salt--from as close to the magazine's Menlo Park campus as possible. The results were sometimes spectacular, sometimes frustrating, but all of it got incorporated into the book. True tried to be as honest as possible, promising that they \"definitely wrote about what bombed,\" too. \u003c/p>\n\u003cp>However, on this gray morning, True was here to show off two recipes that promise big payback for not too much effort. A custard-based honey ice cream, made with honey from the magazine's own hives, had a suave, salted-caramel edge, thanks to a drizzle of honey on top and a sprinkle of sea salt. It's more lusciously creamy than sweet, but the honey flavor still comes through. Even though it was hardly ice cream weather, the crowd snapped up every sample and scraped the cups clean. \u003c/p>\n\u003cp>Next came strawberry jam, made of nothing more than ripe early-season berries, honey, and a dash of lemon juice. Rather than cook it on the stovetop, where the direct heat could scorch the mixture, True spread out her chunky berry puree in a thin layer on a baking sheet, then revealed her secret: a long, gentle bake in a slow oven, which would gently condense it down while preserving the berries' ripe flavor. Spread on slices of Acme bread, the finished jam did taste remarkably fresh, with a soft consistency somewhere between jam and compote, perfect for a yogurt parfait topped with granola and a handful of fresh berries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I was researching my own book about honey a decade ago, Helene Marshall and her husband, beekeeper Spencer Marshall of \u003ca href=\"http://www.marshallsfarmhoney.com\">Marshall's Farm Honey\u003c/a>, took me around their bee house, let me scoop a fingerful of eucalyptus honey straight out of the comb, and even let their bees model for photographs. Now, ten years later, Helene is still talking up the beauty of bees and the importance of local honey (and local pollinators), and finally, people are ready to hear what she has to say. Speaking about the recent resurgence of interest in backyard beekeeping, she said, \"The biggest, best, and most important thing to come out of this is that people have respect for bees and beekeepers now, and a real appreciation of honey. People realize that we need those bees!\" \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/helenemarshall500.jpg\" alt=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel\" title=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25249\">\u003cbr>\n\u003cem>Helene Marshall of Marshall's Farm Honey, offering samples of Fairmont Hotel\u003c/em>\u003c/p>\n\u003cp>In front of the audience with J.W. Foster, executive chef of San Francisco's \u003ca href=\"http://www.fairmont.com/sanfrancisco\">Fairmont Hotel\u003c/a>, Helene talked about their latest project, putting hives on the Fairmont's roof. \"I'm San Francisco born and raised, went to my junior and senior proms at the Fairmont, so it feels like our bees are going home. They can hitch a ride on a cable car...it's so San Francisco, I love it!\" On warm days, the bees like to nip up to the penthouse level to sip from the fountains, getting a free look at that $15,000-a-night view. \u003c/p>\n\u003cp>So far, the Fairmont is hosting four hives, all very healthy. Last week's harvest yielded 60 pounds of honey, with a light, floral-herbal taste and an early-spring hint of eucalyptus. \"This honey was harvested last week, extracted a couple of days ago and bottled this morning,\" said Helene. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/fairmonthoney500.jpg\" alt=\"Marshalls Farm Fairmont Hotel honey\" title=\"Marshalls Farm Fairmont Hotel honey\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25247\">\u003cbr>\n\u003cem>Marshall's Farm Fairmont Hotel honey\u003c/em>\u003c/p>\n\u003cp>With a lot of fresh honey at his disposal, Foster and his kitchen staff are experimenting to see what they can use it for. Their latest creation is an unctuous duck-egg aioli with olive oil, garlic, rosemary, and a touch of honey, used to dress chopped raw beef tartare with stovetop-smoked onions and cress salad on walnut crostini. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ice cream, beef tartare...finally, the last chef, Brandon Jew of \u003ca href=\"http://www.baragricole.com\">Bar Agricole\u003c/a>, promised something hot, a hot toddy made with brandy, chartreuse, honey from \u003ca href=\"http://awhawkinsapiaries.com\">Alan Hawkins' apiaries\u003c/a>, bitters, and lemon peel. He made some mostarda, too, his spin on Bologna's favorite tart-sweet relish, a late-winter version made from brandied, spiced raisins mixed with a honey-based Seville orange marmalade, and served over a slice of pork pate. A few sips, and hey, was that a ray of sunshine coming down? \u003c/p>\n\u003cfieldset class=\"hrecipe\">\nRecipes reprinted by permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. \n\u003clegend class=\"fn\">Recipe: Strawberry Oven Jam\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>Making strawberry jam without sugar or commercial pectin is challenging. Honey tends to burn over high heat, resulting in a bitter jam, while a slow-cooker yields a jam that is too liquidy. Stephanie Dean, Sunset’s kitchen test manager, kept at it and finally arrived at this easy method, which produces a not-too-sweet, fresh-tasting jam with a nice, spreadable consistency.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">2 hours 30 min\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 45 min \u003cspan class=\"value-title\" title=\"PT2H45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">about 1 cup\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/strawbjam500.jpg\" alt=\"Strawberry Oven Jam\" title=\"Strawberry Oven Jam\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25251 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 pints strawberries, hulled\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons honey, plus more to taste (optional)\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat the oven to 200°F. Combine the strawberries, honey, and lemon juice in a food processor and pulse 20 to 30 times to chop the berries, stopping to scrape\u003cbr>\ndown the sides of the work bowl as needed. Be careful you don’t puree the berries.\u003c/li>\n\u003cli>Spread the strawberry mixture in a thin, even layer on a rimmed baking sheet. Bake, scraping up and stirring with a flat, wide metal spatula every hour and then\u003cbr>\nrespreading into an even layer, until the jam is as thick as you like, 2 to 3 hours. It will continue to thicken slightly as it cools.\u003c/li>\n\u003cli>Let cool, then transfer to an airtight container. Stir in more honey before serving if you want a sweeter jam. \u003c/li>\n\u003cli>\u003cstrong>Note:\u003c/strong> The jam will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Honey Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>We were knocked out by the intensely floral, seductive flavor of our honey in this simple, lovely ice cream, created by Sunset's recipe editor Amy Machnak. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">6 hrs 20 min \u003cspan class=\"value-title\" title=\"PT6H20M\">\u003c/span> (includes 6 hours freezing time)\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 cups\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/honeyicecream500.jpg\" alt=\"Honey ice cream\" title=\"Honey ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25252 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 cups heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups whole milk\u003c/li>\n\u003cli class=\"ingredient\">4 large egg yolks\u003c/li>\n\u003cli class=\"ingredient\">About 1 cup honey\u003c/li>\n\u003cli class=\"ingredient\">Pinch of fine sea salt, plus more for finishing\u003c/li>\n\u003cli class=\"ingredient\">Ice cubes\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Pour the cream and milk into a medium saucepan and bring to a simmer over medium heat. Right before it comes to a simmer, in a medium heatproof bowl, whisk\u003cbr>\ntogether the egg yolks, 3/4 cup of the honey, and the salt.\u003c/li>\n\u003cli> Immediately pour the cream and milk slowly into the yolk mixture while whisking constantly. Return the mixture to the pan and cook over medium heat, stirring constantly and adjusting the heat to prevent the mixture from boiling, until it begins to thicken, about 8 minutes.\u003c/li>\n\u003cli>Fill a large bowl with ice cubes and water, and nest a medium bowl in the ice water. Strain the custard mixture through a fine-mesh strainer into the medium bowl. Let cool completely, stirring occasionally and replacing the ice if needed.\u003c/li>\n\u003cli>Freeze in an ice cream maker according to the manufacturer’s directions. Transfer to an airtight container and freeze until firm, at least 6 hours or up to 2 weeks.\u003c/li>\n\u003cli>To serve, scoop ice cream into bowls. Drizzle with more honey and top with a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/dumplings.jpg\" alt=\"Soup Dumplings - Xiao Long Bao in Bamboo Steamer\" title=\"Soup Dumplings - Xiao Long Bao in Bamboo Steamer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25163\">\u003cbr>\n\u003cem>Soup Dumplings - Xiao Long Bao in Bamboo Steamer\u003c/em>\u003c/p>\n\u003cp>For most Americans, Chinese food is about Fried Rice, Chow Mein and the occasional Kung Pao Chicken. But China's a big country, and just like in the States, each region has its own specialties.\u003c/p>\n\u003cp>For example, the food in Northern China is very different from Southern China. You'll find a lot of stir-fries and rice dishes in the South, which is much more common in American Chinese restaurants.\u003c/p>\n\u003cp>Up North, though, the winters are longer and colder, hence their food is richer and tends to be a little heavier (braised meats and doughy noodles and dumplings). It's good comfort food.\u003c/p>\n\u003cp>The food from \u003ca href=\"http://www.lonelyplanet.com/china/shanghai\">Shanghai\u003c/a> is no exception. Here are some tried and true favorites you’ll find at a typical Shanghainese restaurant. If they do these dishes well, you'll be golden.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/lion-meatball.jpg\" alt=\"Braised Lions Meatballs\" title=\"Braised Lions Meatballs\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25165\">\u003cbr>\n\u003cem>Braised Lions Meatballs\u003c/em>\u003c/p>\n\u003cp>Lion's Head Meatballs are named aptly for the way this dish was supposed to look. The dish usually has three ginormous pork meatballs, and is served on a bed of greens, which resembles the lion's mane.\u003c/p>\n\u003cp>You can usually find this dish as a soup or braised. I prefer it braised, personally. The sauce is much richer and deeper in flavor. They start with ground pork and add in some finely chopped shiitake mushrooms and sometimes water chestnuts for texture. But a truly good version of this dish will also have the addition of anise, cinnamon and cloves, usually from a \u003ca href=\"http://chinesefood.about.com/od/foodingredients/a/fivespicepowder.htm\">five-spice powder\u003c/a> blend. The meatballs are then fried and braised. The flavors are very different, yet the ingredients are totally familiar. It's such a fabulous dish that has a lot of warmth from the spices and goes great with some steamed white rice.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pork-rice.jpg\" alt=\"Pork Chop Rice with Greens\" title=\"Pork Chop Rice with Greens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25164\">\u003cbr>\n\u003cem>Pork Chop Rice with Greens\u003c/em>\u003c/p>\n\u003cp>Pork Chop Rice With Greens is a very traditional homestyle meal. What makes this dish different is that chopped bits of baby bok choy and smoky ham are all cooked together with white rice to get a wonderful melding of all three flavors and a stickier rice. Add to that some golden fried pieces of pork chop and you've got a one-pot meal, Chinese style.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/tofuskin.jpg\" alt=\"Soybean and Tofu Skin with Preserved Veggies\" title=\"Soybean and Tofu Skin with Preserved Veggies\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25162\">\u003cbr>\n\u003cem>Soybean and Tofu Skin with Preserved Veggies\u003c/em>\u003c/p>\n\u003cp>This is a wonderfully unusual take on veggies. Here, soybeans (edamame) are stir-fried with preserved mustard greens that add a nice tang and crunch. For protein and even more texture, \u003ca href=\"http://www.seriouseats.com/recipes/2010/04/seriously-asian-tofu-skin-red-braised-dried-beancurd-sticks-recipe.html\">tofu skin strips\u003c/a> are thrown into the mix. It's a dish that's both mild and flavorful at the same time. It's great mixed into a bowl of soup noodles, too.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/dumpling.jpg\" alt=\"Soup Dumpling - Xio Long Bao\" title=\"Soup Dumpling - Xio Long Bao\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25161\">\u003cbr>\n\u003cem>Soup Dumpling - Xio Long Bao\u003c/em>\u003c/p>\n\u003cp>Soup Dumplings (or Xiao Long Bao) are probably the most recognizable Shanghainese food item to those even remotely familiar with the cuisine. They're called soup dumplings for the pocket of meat juices that end up on the inside of that delicately thin dough. If the doughy exterior is too thick, that's a restaurant you don't want to go back to. Getting the perfect mix of thin dough and flavorful meaty interior is an extremely difficult task. And you want to eat these babies when they're fresh out of the steamer, otherwise they get gummy.\u003c/p>\n\u003cp>For novices, just place one dumpling very carefully (so you don't rip the dough) onto your Chinese spoon. Take a small bite out of the skin and let the soup spill into your spoon. Yummy soup is another good sign of a great dumpling. After you slurp that up, dip the dumpling into the accompanying black vinegar and ginger sauce.\u003c/p>\n\u003cp>Enjoy...and if it's good, you definitely will.\u003c/p>\n\u003cp>So if you love Chinese food, you might want to think outside the takeout box and look for more regionalized Chinese fare. You'll never look at Kung Pao Chicken the same way again.\u003c/p>\n\u003cp>\u003cstrong>Shanghainese Restaurants I'd Recommend:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-shop-millbrae#query:Shanghai%20Dumpling%20Shop\">Shanghai Dumpling Shop\u003c/a> (Michelin recommended in 2010)\u003cbr>\n455 Broadway, Millbrae\u003cbr>\n(650) 697-0682\u003cbr>\nHours: Mon-Fri 11am - 3pm, Mon-Fri 5pm - 9pm, Sat-Sun 10am - 3pm, Sat-Sun 4:30pm - 9pm\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Soup Dumplings (Xiao Long Bao), Braised Lion's Head Meatballs, Stir Fried Rice Cake\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/happy-cafe-restaurant-san-mateo#query:Shanghai%20Dumpling%20Shop\">Happy Cafe\u003c/a>\u003cbr>\n250 South B St., San Mateo\u003cbr>\n(650) 340-7138\u003cbr>\nHours: Mon, Wed-Fri 11am - 2:30pm, Wed-Fri 5:30pm - 9:30pm, Sat-Sun 10am - 3pm\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Pork Chop Rice, Spicy Dry Cold Noodles w/Cucumbers & Pork, Boiled Chicken w/House Dressing\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2009/03/27/shanghai-dumpling-king-reviews/\">Shanghai Dumpling King\u003c/a>\u003cbr>\n3319 Balboa St., San Francisco\u003cbr>\n(415) 387-2088\u003cbr>\nHours: Mon, Wed-Fri 11am - 9pm, Sat-Sun 10am - 9pm\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Soup Dumplings (Xiao Long Bao), Lion's Head Meatballs Soup, Soup Noodles w/Pork and Preserved Vegetables\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/dumplings.jpg\" alt=\"Soup Dumplings - Xiao Long Bao in Bamboo Steamer\" title=\"Soup Dumplings - Xiao Long Bao in Bamboo Steamer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25163\">\u003cbr>\n\u003cem>Soup Dumplings - Xiao Long Bao in Bamboo Steamer\u003c/em>\u003c/p>\n\u003cp>For most Americans, Chinese food is about Fried Rice, Chow Mein and the occasional Kung Pao Chicken. But China's a big country, and just like in the States, each region has its own specialties.\u003c/p>\n\u003cp>For example, the food in Northern China is very different from Southern China. You'll find a lot of stir-fries and rice dishes in the South, which is much more common in American Chinese restaurants.\u003c/p>\n\u003cp>Up North, though, the winters are longer and colder, hence their food is richer and tends to be a little heavier (braised meats and doughy noodles and dumplings). It's good comfort food.\u003c/p>\n\u003cp>The food from \u003ca href=\"http://www.lonelyplanet.com/china/shanghai\">Shanghai\u003c/a> is no exception. Here are some tried and true favorites you’ll find at a typical Shanghainese restaurant. If they do these dishes well, you'll be golden.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/lion-meatball.jpg\" alt=\"Braised Lions Meatballs\" title=\"Braised Lions Meatballs\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25165\">\u003cbr>\n\u003cem>Braised Lions Meatballs\u003c/em>\u003c/p>\n\u003cp>Lion's Head Meatballs are named aptly for the way this dish was supposed to look. The dish usually has three ginormous pork meatballs, and is served on a bed of greens, which resembles the lion's mane.\u003c/p>\n\u003cp>You can usually find this dish as a soup or braised. I prefer it braised, personally. The sauce is much richer and deeper in flavor. They start with ground pork and add in some finely chopped shiitake mushrooms and sometimes water chestnuts for texture. But a truly good version of this dish will also have the addition of anise, cinnamon and cloves, usually from a \u003ca href=\"http://chinesefood.about.com/od/foodingredients/a/fivespicepowder.htm\">five-spice powder\u003c/a> blend. The meatballs are then fried and braised. The flavors are very different, yet the ingredients are totally familiar. It's such a fabulous dish that has a lot of warmth from the spices and goes great with some steamed white rice.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pork-rice.jpg\" alt=\"Pork Chop Rice with Greens\" title=\"Pork Chop Rice with Greens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25164\">\u003cbr>\n\u003cem>Pork Chop Rice with Greens\u003c/em>\u003c/p>\n\u003cp>Pork Chop Rice With Greens is a very traditional homestyle meal. What makes this dish different is that chopped bits of baby bok choy and smoky ham are all cooked together with white rice to get a wonderful melding of all three flavors and a stickier rice. Add to that some golden fried pieces of pork chop and you've got a one-pot meal, Chinese style.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/tofuskin.jpg\" alt=\"Soybean and Tofu Skin with Preserved Veggies\" title=\"Soybean and Tofu Skin with Preserved Veggies\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25162\">\u003cbr>\n\u003cem>Soybean and Tofu Skin with Preserved Veggies\u003c/em>\u003c/p>\n\u003cp>This is a wonderfully unusual take on veggies. Here, soybeans (edamame) are stir-fried with preserved mustard greens that add a nice tang and crunch. For protein and even more texture, \u003ca href=\"http://www.seriouseats.com/recipes/2010/04/seriously-asian-tofu-skin-red-braised-dried-beancurd-sticks-recipe.html\">tofu skin strips\u003c/a> are thrown into the mix. It's a dish that's both mild and flavorful at the same time. It's great mixed into a bowl of soup noodles, too.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/dumpling.jpg\" alt=\"Soup Dumpling - Xio Long Bao\" title=\"Soup Dumpling - Xio Long Bao\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25161\">\u003cbr>\n\u003cem>Soup Dumpling - Xio Long Bao\u003c/em>\u003c/p>\n\u003cp>Soup Dumplings (or Xiao Long Bao) are probably the most recognizable Shanghainese food item to those even remotely familiar with the cuisine. They're called soup dumplings for the pocket of meat juices that end up on the inside of that delicately thin dough. If the doughy exterior is too thick, that's a restaurant you don't want to go back to. Getting the perfect mix of thin dough and flavorful meaty interior is an extremely difficult task. And you want to eat these babies when they're fresh out of the steamer, otherwise they get gummy.\u003c/p>\n\u003cp>For novices, just place one dumpling very carefully (so you don't rip the dough) onto your Chinese spoon. Take a small bite out of the skin and let the soup spill into your spoon. Yummy soup is another good sign of a great dumpling. After you slurp that up, dip the dumpling into the accompanying black vinegar and ginger sauce.\u003c/p>\n\u003cp>Enjoy...and if it's good, you definitely will.\u003c/p>\n\u003cp>So if you love Chinese food, you might want to think outside the takeout box and look for more regionalized Chinese fare. You'll never look at Kung Pao Chicken the same way again.\u003c/p>\n\u003cp>\u003cstrong>Shanghainese Restaurants I'd Recommend:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-shop-millbrae#query:Shanghai%20Dumpling%20Shop\">Shanghai Dumpling Shop\u003c/a> (Michelin recommended in 2010)\u003cbr>\n455 Broadway, Millbrae\u003cbr>\n(650) 697-0682\u003cbr>\nHours: Mon-Fri 11am - 3pm, Mon-Fri 5pm - 9pm, Sat-Sun 10am - 3pm, Sat-Sun 4:30pm - 9pm\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Soup Dumplings (Xiao Long Bao), Braised Lion's Head Meatballs, Stir Fried Rice Cake\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/happy-cafe-restaurant-san-mateo#query:Shanghai%20Dumpling%20Shop\">Happy Cafe\u003c/a>\u003cbr>\n250 South B St., San Mateo\u003cbr>\n(650) 340-7138\u003cbr>\nHours: Mon, Wed-Fri 11am - 2:30pm, Wed-Fri 5:30pm - 9:30pm, Sat-Sun 10am - 3pm\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Pork Chop Rice, Spicy Dry Cold Noodles w/Cucumbers & Pork, Boiled Chicken w/House Dressing\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2009/03/27/shanghai-dumpling-king-reviews/\">Shanghai Dumpling King\u003c/a>\u003cbr>\n3319 Balboa St., San Francisco\u003cbr>\n(415) 387-2088\u003cbr>\nHours: Mon, Wed-Fri 11am - 9pm, Sat-Sun 10am - 9pm\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Soup Dumplings (Xiao Long Bao), Lion's Head Meatballs Soup, Soup Noodles w/Pork and Preserved Vegetables\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Secrets of Chef/Restaurateur Staffan Terje",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Staffan_pic-new.jpg\" alt=\"Staffan Terje. Photo: Frankie Frankeny\" title=\"Staffan Terje. Photo: Frankie Frankeny\" width=\"500\" height=\"395\" class=\"alignnone size-full wp-image-24661\">\u003cbr>\n\u003cem>Staffan Terje at Perbacco. Photo: Frankie Frankeny\u003c/em>\u003c/p>\n\u003cp>Chef and Restaurateur Staffan Terje likes it fresh at his \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a> and \u003ca href=\"http://www.barbaccosf.com/\">barbacco eno trattoria\u003c/a> \"authentic Italian\" restaurants in San Francisco. Why would a Swedish-raised chef choose to craft traditional dishes and recipes from \"la cucina Piemontese?\" Terje explained, \"Italian food is the food that talks to me. You don't choose who you fall in love with. It just happens.\" Meat eaters of a certain breed may swoon to know that Terje has a curing room at Perbacco, used to make various salumi. \u003c/p>\n\u003cp>Perbacco is repeatedly listed as a \u003ca href=\"http://www.sfgate.com/food/top100/\">San Francisco Chronicle Top 100\u003c/a> pick. 7x7 named the Perbacco Salumi on its \"\u003ca href=\"http://www.7x7.com/eat-drink/2009-big-eat-sf-100-things-try-you-die\">100 things to try before you die\u003c/a>\" list in 2009, and Conde Nast Traveler in 2007 gave the restaurant a spot on the \u003ca href=\"http://www.hotelnewsresource.com/article27275Conde_Nast_Traveler_Unveils_its_Annual_Hotels__Restaurants__Spas__and_Clubs_Hot_List.html\">95 Hot Tables list\u003c/a>.\u003c/p>\n\u003cp>Terje grew up on his grandfather's farm in Sweden, and became passionate about food and eating at an early age. He was surrounded by farm fresh produce, and comes from a family that loved to cook and eat. In high school, Terje was required to apprentice. Many of his classmates chose to apprentice as teachers' assistants; he chose a local slaughterhouse instead. \"I was a punk rocker and naturally wanted to shock my classmates.\" The tactic work, and in the process, Terje realized he had a knack for butchering and quickly picked up knife skills that serve him today. Following high school, he enrolled at the Hotel and Restaurant School in Stockholm, and apprenticed at the Michelin starred Gourmet Restaurant.\u003c/p>\n\u003cp>Terje has been cooking in the Bay Area since 1986. Before opening Perbacco and barbacco, he was the chef at \u003ca href=\"http://www.scalasbistro.com/\">Scala’s Bistro\u003c/a> for seven years. He has cooked at the James Beard House. Terje was responsible for new restaurant openings, menu development and training with the \u003ca href=\"http://www.piatti.com/\">Piatti Ristorante\u003c/a> group in Yountville, starting in 1988. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are Terje's favorite Bay Area food spots:\u003c/p>\n\u003cp>\u003cstrong>Where do you like to shop for food?\u003c/strong>\u003c/p>\n\u003cp>My secret neighborhoods and places that I browse for food are Japan town, \u003ca href=\"http://www.nordichouse.com/\">Nordic House\u003c/a> for Swedish ingredients (I love that they stock all my favorite foods from my native home), The \u003ca href=\"http://www.spanishtable.com/%20\">Spanish Table\u003c/a> in Berkeley, and Tokyo Fish Market for an amazing selection of fish and Japanese ingredients.\u003c/p>\n\u003cp>\u003cstrong>Favorite local food & drink spots?\u003c/strong>\u003c/p>\n\u003cp>My favorite restaurants in the area are \u003ca href=\"http://www.chottosf.com/\">Chotto\u003c/a>, \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>, and \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a>. Each of these places has something unique to offer. At Chotto, I love their yakitori and ramen and the ambience is great. Aziza has amazing couscous, but quite frankly everything on the menu is wonderful, and Incanto makes a delicious spaghetti with tuna heart.\u003c/p>\n\u003cp>\u003cstrong>How about Mom and Pop joints?\u003c/strong>\u003c/p>\n\u003cp>The staff at Perbacco loves the dim sum from \u003ca href=\"http://www.yelp.com/biz/yous-dim-sum-san-francisco-2\">You's\u003c/a>, so we get takeaway on Saturdays and enjoy it together before prepping for the night.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003c/p>\n\u003cp> Guilty, me? Never. But to be honest I do love \u003ca href=\"http://www.mastbrotherschocolate.com/\">Mast Brothers chocolate\u003c/a> from Brooklyn.\u003c/p>\n\u003cp> \u003cstrong>Where do you live and where are you from?\u003c/strong>\u003c/p>\n\u003cp>I currently live in the South Park area of San Francisco. Not South Beach, South Park proper. I was born and raised in Nykoping, Sweden, which is about 50 miles South of Stockholm. \u003c/p>\n\u003cp>\u003cstrong>Any news on the horizon?\u003c/strong> \u003c/p>\n\u003cp>It looks like mostly travel this year. I am hoping to be in Italy early this summer, then on to Sweden and maybe Japan in the fall. When traveling to each of these locations, I am researching and gathering ideas and methods to bring home with me to uniquely incorporate them into what I do at the restaurant. It’s a time to get inspired.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Keep an eye on Terje's restaurants to see how these travels translate for eaters.\u003c/p>\n\n",
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"excerpt": "Chef and Restaurateur Staffan Terje likes it fresh at his Perbacco and barbacco eno trattoria \"authentic Italian\" restaurants in San Francisco. Why would a Swedish-raised chef choose to craft traditional dishes and recipes from \"la cucina Piemontese?\" Terje explained, \"Italian food is the food that talks to me. You don't choose who you fall in love with. It just happens.\" Terje shares his favorite Bay Area food spots on BAB.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Staffan_pic-new.jpg\" alt=\"Staffan Terje. Photo: Frankie Frankeny\" title=\"Staffan Terje. Photo: Frankie Frankeny\" width=\"500\" height=\"395\" class=\"alignnone size-full wp-image-24661\">\u003cbr>\n\u003cem>Staffan Terje at Perbacco. Photo: Frankie Frankeny\u003c/em>\u003c/p>\n\u003cp>Chef and Restaurateur Staffan Terje likes it fresh at his \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a> and \u003ca href=\"http://www.barbaccosf.com/\">barbacco eno trattoria\u003c/a> \"authentic Italian\" restaurants in San Francisco. Why would a Swedish-raised chef choose to craft traditional dishes and recipes from \"la cucina Piemontese?\" Terje explained, \"Italian food is the food that talks to me. You don't choose who you fall in love with. It just happens.\" Meat eaters of a certain breed may swoon to know that Terje has a curing room at Perbacco, used to make various salumi. \u003c/p>\n\u003cp>Perbacco is repeatedly listed as a \u003ca href=\"http://www.sfgate.com/food/top100/\">San Francisco Chronicle Top 100\u003c/a> pick. 7x7 named the Perbacco Salumi on its \"\u003ca href=\"http://www.7x7.com/eat-drink/2009-big-eat-sf-100-things-try-you-die\">100 things to try before you die\u003c/a>\" list in 2009, and Conde Nast Traveler in 2007 gave the restaurant a spot on the \u003ca href=\"http://www.hotelnewsresource.com/article27275Conde_Nast_Traveler_Unveils_its_Annual_Hotels__Restaurants__Spas__and_Clubs_Hot_List.html\">95 Hot Tables list\u003c/a>.\u003c/p>\n\u003cp>Terje grew up on his grandfather's farm in Sweden, and became passionate about food and eating at an early age. He was surrounded by farm fresh produce, and comes from a family that loved to cook and eat. In high school, Terje was required to apprentice. Many of his classmates chose to apprentice as teachers' assistants; he chose a local slaughterhouse instead. \"I was a punk rocker and naturally wanted to shock my classmates.\" The tactic work, and in the process, Terje realized he had a knack for butchering and quickly picked up knife skills that serve him today. Following high school, he enrolled at the Hotel and Restaurant School in Stockholm, and apprenticed at the Michelin starred Gourmet Restaurant.\u003c/p>\n\u003cp>Terje has been cooking in the Bay Area since 1986. Before opening Perbacco and barbacco, he was the chef at \u003ca href=\"http://www.scalasbistro.com/\">Scala’s Bistro\u003c/a> for seven years. He has cooked at the James Beard House. Terje was responsible for new restaurant openings, menu development and training with the \u003ca href=\"http://www.piatti.com/\">Piatti Ristorante\u003c/a> group in Yountville, starting in 1988. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here are Terje's favorite Bay Area food spots:\u003c/p>\n\u003cp>\u003cstrong>Where do you like to shop for food?\u003c/strong>\u003c/p>\n\u003cp>My secret neighborhoods and places that I browse for food are Japan town, \u003ca href=\"http://www.nordichouse.com/\">Nordic House\u003c/a> for Swedish ingredients (I love that they stock all my favorite foods from my native home), The \u003ca href=\"http://www.spanishtable.com/%20\">Spanish Table\u003c/a> in Berkeley, and Tokyo Fish Market for an amazing selection of fish and Japanese ingredients.\u003c/p>\n\u003cp>\u003cstrong>Favorite local food & drink spots?\u003c/strong>\u003c/p>\n\u003cp>My favorite restaurants in the area are \u003ca href=\"http://www.chottosf.com/\">Chotto\u003c/a>, \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>, and \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a>. Each of these places has something unique to offer. At Chotto, I love their yakitori and ramen and the ambience is great. Aziza has amazing couscous, but quite frankly everything on the menu is wonderful, and Incanto makes a delicious spaghetti with tuna heart.\u003c/p>\n\u003cp>\u003cstrong>How about Mom and Pop joints?\u003c/strong>\u003c/p>\n\u003cp>The staff at Perbacco loves the dim sum from \u003ca href=\"http://www.yelp.com/biz/yous-dim-sum-san-francisco-2\">You's\u003c/a>, so we get takeaway on Saturdays and enjoy it together before prepping for the night.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003c/p>\n\u003cp> Guilty, me? Never. But to be honest I do love \u003ca href=\"http://www.mastbrotherschocolate.com/\">Mast Brothers chocolate\u003c/a> from Brooklyn.\u003c/p>\n\u003cp> \u003cstrong>Where do you live and where are you from?\u003c/strong>\u003c/p>\n\u003cp>I currently live in the South Park area of San Francisco. Not South Beach, South Park proper. I was born and raised in Nykoping, Sweden, which is about 50 miles South of Stockholm. \u003c/p>\n\u003cp>\u003cstrong>Any news on the horizon?\u003c/strong> \u003c/p>\n\u003cp>It looks like mostly travel this year. I am hoping to be in Italy early this summer, then on to Sweden and maybe Japan in the fall. When traveling to each of these locations, I am researching and gathering ideas and methods to bring home with me to uniquely incorporate them into what I do at the restaurant. It’s a time to get inspired.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Keep an eye on Terje's restaurants to see how these travels translate for eaters.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.source-sf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Source_heart.jpg\" alt=\"Source vegetarian restaurant\" title=\"Source vegetarian restaurant\" width=\"299\" height=\"150\" class=\"alignleft size-full wp-image-24483\">\u003c/a>Nestled between SoMa, the Mission, and Potrero (\u003ca href=\"http://sfist.com/2010/04/06/somisspo_neighborhood_accepted_on_p.php\">Somisspo\u003c/a>!), \u003ca href=\"http://source-sf.com/\">Source\u003c/a> is a vegetarian (and vegan-friendly) restaurant offering not only a varied organic menu, but also a host of mood-enhancing and body-healing atmospheric elements. \u003c/p>\n\u003cp>The feng shui'ed space will feature a waterfall, custom-designed music, a special lighting system, purified air, and heated patio.\u003c/p>\n\u003cp>The menu will be seasonal and organic offering dishes from a wide range of cuisines. The food menu is about 60% vegan, with the only non-vegan ingredients in the kitchen being honey (used in some drinks) and cheese. Many dishes do include cheese, but they are easily veganizable. And the desserts are ALL vegan! Banana Chocolate Pie anyone?\u003c/p>\n\u003cp>Everything on the \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/source-menu.pdf\">(reasonably-priced) food menu\u003c/a> sounds delicious, but these stick out as particularly intriguing: \u003c/p>\n\u003cp>\u003cem>Peking Quack [faux duck] sandwich w/ soy quack, cucumber, avocado, scallions, and black sesame hoisin sauce\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Crisp [dairy and fish-free] Caesar Salad with tamarind caesar dressing and sliced crispy pinole strips\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCountry Shepherds Pie with moo [faux beef], assorted fresh vegetables, caramelized & toasted onion, and mashed potatoes\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\n[raw and gluten-free] Pecan Date Cream Roll\u003c/em>\u003c/p>\n\u003cp>When asked about the reason for choosing onomatopoeias for the faux meat names, owner Andrew Fox replied, \"We are using the animal sounds to name the foods so that no one is offended. [Also], the sounds of the animals are their voices thanking us for saving their lives.\" The faux meats are not made in-house yet, but will be in the future. \u003c/p>\n\u003cp>The extensive menu also offers pizzas, burgers, and dosas and they will offer a whole elixer and smoothie menu, raw options, and filtered ionized water. \u003c/p>\n\u003cp>My hope is that they will venture into offering vegan cheeses for their dishes. While the option to veganize is lovely, it would be nice not to have to subtract ingredients and instead be able to replace them with something equally delicious. I know I tend to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/25/step-right-up-straw-is-open-and-its-vegan-friendly/\">challenge restaurants with this request\u003c/a>, but nut cheeses and creams are a delicious alternative that more and more restaurants are embracing (like \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/02/vegans-vegetarians-carnivores-dine-together-at-gather/\">Gather\u003c/a>, \u003ca href=\"http://www.gracias-madre.com/\">Gracias Madre\u003c/a>, and \u003ca href=\"http://www.cafegratitude.com/\">Gratitude\u003c/a>). They do offer cashew mayo and embrace raw food, so I'm hoping cashew cheese is not far off? And since the intention in their faux meat names is to acknowledge the saving of animals, a move away from dairy would acknowledge the fact that the meat and dairy industry are inherently connected. \u003c/p>\n\u003cp>Source looks to be an exciting addition to the vegetarian family of restaurants in the Bay Area. With it's wide range of culinary options, unique design elements, and welcoming spirit, it's sure to fulfill you mind, belly, and soul.\u003c/p>\n\u003cp>Source opens for dinner today, Wednesday, March 9, at 5pm. Beginning Thursday, March 10, it will be open 11am-3pm for lunch and 5pm-10pm for dinner. They will have a happy hour at 5pm on Thursday, serving elixirs, teas, coffee, dessert and some lunch and dinner fare. They will start serving brunch on Saturdays and Sundays in two weeks. (Always excited for more vegan brunch options in the Bay Area!)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/\">Source\u003c/a>\u003cbr>\nOpen 7 days a week, 11am to 3pm for lunch, 5pm to 10pm for dinner\u003cbr>\n11 Division Street (at the corner of Division St and De Haro St, between King St and Berry St)\u003cbr>\nSan Francisco, CA\u003cbr>\n415-864-9000\u003cbr>\ninfo@source-sf.com\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.source-sf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Source_heart.jpg\" alt=\"Source vegetarian restaurant\" title=\"Source vegetarian restaurant\" width=\"299\" height=\"150\" class=\"alignleft size-full wp-image-24483\">\u003c/a>Nestled between SoMa, the Mission, and Potrero (\u003ca href=\"http://sfist.com/2010/04/06/somisspo_neighborhood_accepted_on_p.php\">Somisspo\u003c/a>!), \u003ca href=\"http://source-sf.com/\">Source\u003c/a> is a vegetarian (and vegan-friendly) restaurant offering not only a varied organic menu, but also a host of mood-enhancing and body-healing atmospheric elements. \u003c/p>\n\u003cp>The feng shui'ed space will feature a waterfall, custom-designed music, a special lighting system, purified air, and heated patio.\u003c/p>\n\u003cp>The menu will be seasonal and organic offering dishes from a wide range of cuisines. The food menu is about 60% vegan, with the only non-vegan ingredients in the kitchen being honey (used in some drinks) and cheese. Many dishes do include cheese, but they are easily veganizable. And the desserts are ALL vegan! Banana Chocolate Pie anyone?\u003c/p>\n\u003cp>Everything on the \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/source-menu.pdf\">(reasonably-priced) food menu\u003c/a> sounds delicious, but these stick out as particularly intriguing: \u003c/p>\n\u003cp>\u003cem>Peking Quack [faux duck] sandwich w/ soy quack, cucumber, avocado, scallions, and black sesame hoisin sauce\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Crisp [dairy and fish-free] Caesar Salad with tamarind caesar dressing and sliced crispy pinole strips\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCountry Shepherds Pie with moo [faux beef], assorted fresh vegetables, caramelized & toasted onion, and mashed potatoes\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\n[raw and gluten-free] Pecan Date Cream Roll\u003c/em>\u003c/p>\n\u003cp>When asked about the reason for choosing onomatopoeias for the faux meat names, owner Andrew Fox replied, \"We are using the animal sounds to name the foods so that no one is offended. [Also], the sounds of the animals are their voices thanking us for saving their lives.\" The faux meats are not made in-house yet, but will be in the future. \u003c/p>\n\u003cp>The extensive menu also offers pizzas, burgers, and dosas and they will offer a whole elixer and smoothie menu, raw options, and filtered ionized water. \u003c/p>\n\u003cp>My hope is that they will venture into offering vegan cheeses for their dishes. While the option to veganize is lovely, it would be nice not to have to subtract ingredients and instead be able to replace them with something equally delicious. I know I tend to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/25/step-right-up-straw-is-open-and-its-vegan-friendly/\">challenge restaurants with this request\u003c/a>, but nut cheeses and creams are a delicious alternative that more and more restaurants are embracing (like \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/02/vegans-vegetarians-carnivores-dine-together-at-gather/\">Gather\u003c/a>, \u003ca href=\"http://www.gracias-madre.com/\">Gracias Madre\u003c/a>, and \u003ca href=\"http://www.cafegratitude.com/\">Gratitude\u003c/a>). They do offer cashew mayo and embrace raw food, so I'm hoping cashew cheese is not far off? And since the intention in their faux meat names is to acknowledge the saving of animals, a move away from dairy would acknowledge the fact that the meat and dairy industry are inherently connected. \u003c/p>\n\u003cp>Source looks to be an exciting addition to the vegetarian family of restaurants in the Bay Area. With it's wide range of culinary options, unique design elements, and welcoming spirit, it's sure to fulfill you mind, belly, and soul.\u003c/p>\n\u003cp>Source opens for dinner today, Wednesday, March 9, at 5pm. Beginning Thursday, March 10, it will be open 11am-3pm for lunch and 5pm-10pm for dinner. They will have a happy hour at 5pm on Thursday, serving elixirs, teas, coffee, dessert and some lunch and dinner fare. They will start serving brunch on Saturdays and Sundays in two weeks. (Always excited for more vegan brunch options in the Bay Area!)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/\">Source\u003c/a>\u003cbr>\nOpen 7 days a week, 11am to 3pm for lunch, 5pm to 10pm for dinner\u003cbr>\n11 Division Street (at the corner of Division St and De Haro St, between King St and Berry St)\u003cbr>\nSan Francisco, CA\u003cbr>\n415-864-9000\u003cbr>\ninfo@source-sf.com\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Vegans, Vegetarians & Carnivores Dine Together at Gather",
"title": "Vegans, Vegetarians & Carnivores Dine Together at Gather",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-24006\" title=\"Gather entrance\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/gather-entrance.jpg\" alt=\"Gather entrance\" width=\"300\" height=\"400\">Can vegans, vegetarians and carnivores really share a foodie-worthy meal at the same table? They certainly can at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in Berkeley. And that's just the way \u003ca href=\"http://www.esquire.com/features/food-drink/best-restaurants-2010/gather-berkeley-1110\">Esquire Magazine's 2010 Chef of the Year\u003c/a>, and Gather's Executive Chef, Sean Baker, likes it.\u003c/p>\n\u003cp>\"We want to show the same enthusiasm for every dietary preference, whether it's \u003ca href=\"http://www.mayoclinic.com/health/lactose-intolerance/DS00530\">lactose intolerance\u003c/a>, \u003ca href=\"http://www.mayoclinic.com/health/gluten-free-diet/MY01140\">gluten-free\u003c/a>, or \u003ca href=\"http://www.vegan.org/about_veganism/index.html\">veganism\u003c/a>. We want to make sure they all get to have the same experience.\"\u003c/p>\n\u003cp>Chef Baker may be a classically trained chef who graduated from \u003ca href=\"http://www.cordonbleu.edu/\">Le Cordon Bleu\u003c/a>, but he's always been personally interested in being meat-free, even becoming vegan for a time, before he went to culinary school. Now with his fiancee being vegan, he's even more personally invested in making dishes everyone can enjoy.\u003c/p>\n\u003cp>\"It's frustrating,\" he says. \"We eat out a lot and sometimes she can't have the same experience that I can. Veganism is not an eating style that is embraced by a lot of culinary folks.\" Fortunately, Chef Baker says that thinking of a 50/50 vegan/meat menu comes to him quite naturally these days. Must be from his previous stints at \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a> Restaurant, San Francisco’s premier high-end vegan restaurant, and \u003ca href=\"http://www.gabriellacafe.com/\">Gabriella Café\u003c/a> in Santa Cruz, where he oversaw a meat-heavy menu that sometimes offered offal options.\u003c/p>\n\u003cp>\u003cem> \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_24009\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-full wp-image-24009\" title=\"Sean Baker. Photo: Andrew Weeks Photography\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/sean-baker-andrew-weeks-photo.jpg\" alt=\"Sean Baker. Photo: Andrew Weeks Photography\" width=\"300\" height=\"450\">\u003cfigcaption class=\"wp-caption-text\">Sean Baker. Photo: Andrew Weeks Photography\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Baker says, \"I read obsessively, eat out obsessively, and I cook obsessively. I love what I do. It's never a struggle to come up with menus that appeal to everyone.\"\u003c/p>\n\u003cp>But that doesn't mean it requires less work.\u003c/p>\n\u003cp>He says, \"Vegan food is much more labor intensive in the kitchen, but you can do a lot of great culinary techniques when preparing it. We spend hours and hours doing vegetable stocks. We smoke our tomatoes and caramelize our onions until they can't be caramelized anymore. We blanch our cardoons and then \u003ca href=\"http://www.cuisinetechnology.com/technique-sousvide.php\">sous vide\u003c/a> them for six hours until they come out perfect. We're always messing around with things to improve the flavor of food and improve our craft.\"\u003c/p>\n\u003cp>Chef Baker believes in offering comfort food in unpretentious surroundings that are not only beautiful, but eco-friendly. For example, they filter all of the water in the restaurant themselves, used recycled pickle barrels to create the back bar and cabinetry in the open kitchen, and even re-used old leather belts to make the seat cushions in the banquettes.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24007\" title=\"Gather open kitchen\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/gather-kitchen.jpg\" alt=\"Gather open kitc\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>But this is no tree-hugging, alfalfa-loving hippy eatery. The menu here is inventive, surprising, and worthy of a four-star chef.\u003c/p>\n\u003cp>On a recent visit for brunch with some friends, we had the Egg Sandwich with bacon and mushrooms; the Acme Walnut French Toast with blood orange confit, cranberries and walnut sauce; and the Burrata with chicories, walnuts, anchovy and bruschetta.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24005\" title=\"egg sandwich\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/egg-sandwich.jpg\" alt=\"egg sandwich\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>We loved the Egg Sandwich with its fresh torpedo Acme roll, smoky salty bacon and those fabulous braised Portobello mushrooms! Apparently they’d been cooked with red onions, smoked chopped tomatoes, their own veggie stock and something they call \"tomato condiment\" which is like a housemade ketchup. It’s the basis for many dishes and the Chef was nice enough to offer up the recipe below.\u003c/p>\n\u003cp>We also ordered two pizzas for the table, including the vegan Spicy Tomato with capers, olives, cashew garlic puree and herbs; and the Farm Egg Pizza with bacon and caramelized onions.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24008\" title=\"Spicy Tomato pizza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pizza.jpg\" alt=\"Spicy Tomato pizza\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>The vegan Spicy Tomato pie was the highlight of our entire meal, and I say that surprisingly because we were a table of hearty meat-eaters. We were skeptical that any vegan dish could satisfy, let alone surprise us, the way this pizza did. The flavor combination of the salty capers and olives with the zesty sauce and creamy nut puree made for a winning combination. And texturally, the crust on both pizzas was stellar. It was thin and crispy on the bottom, and the dough around the edges was soft and tender, like the perfect breadstick.\u003c/p>\n\u003cp>Each and every dish was fresh, bright and alive with flavor, thanks to all the produce from the folks at \u003ca href=\"http://www.lindencroft.com/\">Lindencroft Farms\u003c/a>. And it's not just high quality ingredients we tasted, it's the obvious care in preparation.\u003c/p>\n\u003cblockquote>\u003cp>\"I don't want the vegetarians to know they're eating vegetarian food. I want you to feel like you're eating something that tastes like steak,\" says Chef Baker. \"My goal when cooking is for people to try a whole new array of flavors every time they come in and make it fun for everyone at the table.\"\u003c/p>\u003c/blockquote>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Tomato Condiment\u003c/legend>\n\u003cp class=\"author\">\u003cem>By Sean Baker\u003c/em>\u003c/p>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> Tomato Condiment is like a housemade ketchup\u003c/p>\n\u003cp class=\"yield\">\u003cstrong>Yield:\u003c/strong> 9 quarts (scale down accordingly)\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">12 qts\u003c/span> \u003cspan class=\"name\">red onion\u003c/span> (1/4 inch dice)\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 qts\u003c/span> \u003cspan class=\"name\">apple cider vinegar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">6 cups\u003c/span> \u003cspan class=\"name\">tomato paste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">5 cups\u003c/span> \u003cspan class=\"name\">Sucanat (or natural cane sugar)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 Tbsp.\u003c/span> \u003cspan class=\"name\">dried thyme\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 Tbsp.\u003c/span> \u003cspan class=\"name\">ground black pepper\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 Tbsp.\u003c/span> \u003cspan class=\"name\">ground clove\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 Tbsp.\u003c/span> \u003cspan class=\"name\">ground allspice\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 Tbsp.\u003c/span> \u003cspan class=\"name\">ground allspice\u003c/span>cayenne\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">6 oz\u003c/span> \u003cspan class=\"name\">pure olive oil\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1.5 cups\u003c/span> \u003cspan class=\"name\">Tamari/Dark Soy Sauce\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 qts\u003c/span> \u003cspan class=\"name\">Water\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Caramelize the onions and then fry the tomato paste. Add all other ingredients and reduce to slightly looser than ketchup consistency.\u003c/li>\n\u003cli>You can use this as a basis for braising vegetables and meats or as a condiment.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.gatherrestaurant.com/\">Gather Restaurant\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=gather+restaurant&aq=&sll=37.0625,-95.677068&sspn=34.587666,65.214844&ie=UTF8&hq=gather+restaurant&hnear=&ll=37.870991,-122.259293&spn=0.01599,0.031843&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n2200 Oxford Street\u003cbr>\nBerkeley, CA 94704\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-809-0400\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Dinner 5pm-10pm, Weekday Lunch 11:30am-2pm, Weekend Brunch 10am-2:30pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/gatherberkeley\">@GatherBerkeley\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/GatherRestaurant\">Gather\u003c/a>\u003c/p>\n\n",
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"excerpt": "Can vegans, vegetarians and carnivores really share a foodie-worthy meal at the same table? They certainly can at Gather in Berkeley. And that's just the way Esquire Magazine's 2010 Chef of the Year, and Gather's Executive Chef, Sean Baker, likes it.",
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"description": "Can vegans, vegetarians and carnivores really share a foodie-worthy meal at the same table? They certainly can at Gather in Berkeley. And that's just the way Esquire Magazine's 2010 Chef of the Year, and Gather's Executive Chef, Sean Baker, likes it.",
"title": "Vegans, Vegetarians & Carnivores Dine Together at Gather | KQED",
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"datePublished": "2011-03-02T07:00:51-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-24006\" title=\"Gather entrance\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/gather-entrance.jpg\" alt=\"Gather entrance\" width=\"300\" height=\"400\">Can vegans, vegetarians and carnivores really share a foodie-worthy meal at the same table? They certainly can at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in Berkeley. And that's just the way \u003ca href=\"http://www.esquire.com/features/food-drink/best-restaurants-2010/gather-berkeley-1110\">Esquire Magazine's 2010 Chef of the Year\u003c/a>, and Gather's Executive Chef, Sean Baker, likes it.\u003c/p>\n\u003cp>\"We want to show the same enthusiasm for every dietary preference, whether it's \u003ca href=\"http://www.mayoclinic.com/health/lactose-intolerance/DS00530\">lactose intolerance\u003c/a>, \u003ca href=\"http://www.mayoclinic.com/health/gluten-free-diet/MY01140\">gluten-free\u003c/a>, or \u003ca href=\"http://www.vegan.org/about_veganism/index.html\">veganism\u003c/a>. We want to make sure they all get to have the same experience.\"\u003c/p>\n\u003cp>Chef Baker may be a classically trained chef who graduated from \u003ca href=\"http://www.cordonbleu.edu/\">Le Cordon Bleu\u003c/a>, but he's always been personally interested in being meat-free, even becoming vegan for a time, before he went to culinary school. Now with his fiancee being vegan, he's even more personally invested in making dishes everyone can enjoy.\u003c/p>\n\u003cp>\"It's frustrating,\" he says. \"We eat out a lot and sometimes she can't have the same experience that I can. Veganism is not an eating style that is embraced by a lot of culinary folks.\" Fortunately, Chef Baker says that thinking of a 50/50 vegan/meat menu comes to him quite naturally these days. Must be from his previous stints at \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a> Restaurant, San Francisco’s premier high-end vegan restaurant, and \u003ca href=\"http://www.gabriellacafe.com/\">Gabriella Café\u003c/a> in Santa Cruz, where he oversaw a meat-heavy menu that sometimes offered offal options.\u003c/p>\n\u003cp>\u003cem> \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_24009\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-full wp-image-24009\" title=\"Sean Baker. Photo: Andrew Weeks Photography\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/sean-baker-andrew-weeks-photo.jpg\" alt=\"Sean Baker. Photo: Andrew Weeks Photography\" width=\"300\" height=\"450\">\u003cfigcaption class=\"wp-caption-text\">Sean Baker. Photo: Andrew Weeks Photography\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Baker says, \"I read obsessively, eat out obsessively, and I cook obsessively. I love what I do. It's never a struggle to come up with menus that appeal to everyone.\"\u003c/p>\n\u003cp>But that doesn't mean it requires less work.\u003c/p>\n\u003cp>He says, \"Vegan food is much more labor intensive in the kitchen, but you can do a lot of great culinary techniques when preparing it. We spend hours and hours doing vegetable stocks. We smoke our tomatoes and caramelize our onions until they can't be caramelized anymore. We blanch our cardoons and then \u003ca href=\"http://www.cuisinetechnology.com/technique-sousvide.php\">sous vide\u003c/a> them for six hours until they come out perfect. We're always messing around with things to improve the flavor of food and improve our craft.\"\u003c/p>\n\u003cp>Chef Baker believes in offering comfort food in unpretentious surroundings that are not only beautiful, but eco-friendly. For example, they filter all of the water in the restaurant themselves, used recycled pickle barrels to create the back bar and cabinetry in the open kitchen, and even re-used old leather belts to make the seat cushions in the banquettes.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24007\" title=\"Gather open kitchen\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/gather-kitchen.jpg\" alt=\"Gather open kitc\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>But this is no tree-hugging, alfalfa-loving hippy eatery. The menu here is inventive, surprising, and worthy of a four-star chef.\u003c/p>\n\u003cp>On a recent visit for brunch with some friends, we had the Egg Sandwich with bacon and mushrooms; the Acme Walnut French Toast with blood orange confit, cranberries and walnut sauce; and the Burrata with chicories, walnuts, anchovy and bruschetta.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24005\" title=\"egg sandwich\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/egg-sandwich.jpg\" alt=\"egg sandwich\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>We loved the Egg Sandwich with its fresh torpedo Acme roll, smoky salty bacon and those fabulous braised Portobello mushrooms! Apparently they’d been cooked with red onions, smoked chopped tomatoes, their own veggie stock and something they call \"tomato condiment\" which is like a housemade ketchup. It’s the basis for many dishes and the Chef was nice enough to offer up the recipe below.\u003c/p>\n\u003cp>We also ordered two pizzas for the table, including the vegan Spicy Tomato with capers, olives, cashew garlic puree and herbs; and the Farm Egg Pizza with bacon and caramelized onions.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24008\" title=\"Spicy Tomato pizza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pizza.jpg\" alt=\"Spicy Tomato pizza\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>The vegan Spicy Tomato pie was the highlight of our entire meal, and I say that surprisingly because we were a table of hearty meat-eaters. We were skeptical that any vegan dish could satisfy, let alone surprise us, the way this pizza did. The flavor combination of the salty capers and olives with the zesty sauce and creamy nut puree made for a winning combination. And texturally, the crust on both pizzas was stellar. It was thin and crispy on the bottom, and the dough around the edges was soft and tender, like the perfect breadstick.\u003c/p>\n\u003cp>Each and every dish was fresh, bright and alive with flavor, thanks to all the produce from the folks at \u003ca href=\"http://www.lindencroft.com/\">Lindencroft Farms\u003c/a>. And it's not just high quality ingredients we tasted, it's the obvious care in preparation.\u003c/p>\n\u003cblockquote>\u003cp>\"I don't want the vegetarians to know they're eating vegetarian food. I want you to feel like you're eating something that tastes like steak,\" says Chef Baker. \"My goal when cooking is for people to try a whole new array of flavors every time they come in and make it fun for everyone at the table.\"\u003c/p>\u003c/blockquote>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Tomato Condiment\u003c/legend>\n\u003cp class=\"author\">\u003cem>By Sean Baker\u003c/em>\u003c/p>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> Tomato Condiment is like a housemade ketchup\u003c/p>\n\u003cp class=\"yield\">\u003cstrong>Yield:\u003c/strong> 9 quarts (scale down accordingly)\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">12 qts\u003c/span> \u003cspan class=\"name\">red onion\u003c/span> (1/4 inch dice)\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 qts\u003c/span> \u003cspan class=\"name\">apple cider vinegar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">6 cups\u003c/span> \u003cspan class=\"name\">tomato paste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">5 cups\u003c/span> \u003cspan class=\"name\">Sucanat (or natural cane sugar)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 Tbsp.\u003c/span> \u003cspan class=\"name\">dried thyme\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 Tbsp.\u003c/span> \u003cspan class=\"name\">ground black pepper\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 Tbsp.\u003c/span> \u003cspan class=\"name\">ground clove\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 Tbsp.\u003c/span> \u003cspan class=\"name\">ground allspice\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 Tbsp.\u003c/span> \u003cspan class=\"name\">ground allspice\u003c/span>cayenne\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">6 oz\u003c/span> \u003cspan class=\"name\">pure olive oil\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1.5 cups\u003c/span> \u003cspan class=\"name\">Tamari/Dark Soy Sauce\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 qts\u003c/span> \u003cspan class=\"name\">Water\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Caramelize the onions and then fry the tomato paste. Add all other ingredients and reduce to slightly looser than ketchup consistency.\u003c/li>\n\u003cli>You can use this as a basis for braising vegetables and meats or as a condiment.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.gatherrestaurant.com/\">Gather Restaurant\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=gather+restaurant&aq=&sll=37.0625,-95.677068&sspn=34.587666,65.214844&ie=UTF8&hq=gather+restaurant&hnear=&ll=37.870991,-122.259293&spn=0.01599,0.031843&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n2200 Oxford Street\u003cbr>\nBerkeley, CA 94704\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-809-0400\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Dinner 5pm-10pm, Weekday Lunch 11:30am-2pm, Weekend Brunch 10am-2:30pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/gatherberkeley\">@GatherBerkeley\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/GatherRestaurant\">Gather\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Shrooms, Chokes, Fruits: Bay Area Chefs on How To Pick Winter Produce, Pt. 3",
"title": "Shrooms, Chokes, Fruits: Bay Area Chefs on How To Pick Winter Produce, Pt. 3",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-23710\" title=\"Jen Biesty\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jenbiesty500.jpg\" alt=\"Jen Biesty\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Jen Biesty. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>In our continuing quest to learn more vital yet elusive tips on how to best select produce for flavor and longevity, we turned to chef Jen Biesty of \u003ca href=\"http://www.scalasbistro.com\">Scala’s Bistro\u003c/a> inside San Francisco’s Sir Francis Drake Hotel. When we arrived at her busy kitchen one afternoon, she had set out a platter of beautiful dark red fruit. Even though it’s February and well past stone fruit season, we found ourselves asking if she had somehow managed to pick some plums for us.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23706\" title=\"Jen Biesty holding an Arkansas Black apple\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/biestyapple500.jpg\" alt=\"Jen Biesty holding an Arkansas Black apple\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Jen Biesty holding an Arkansas Black apple. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>“They’re Arkansas Black apples!” replied the Top Chef alum. “I love these, they remind me of the apples in Snow White.\u003c/p>\n\u003cblockquote>\u003cp>“You want an apple that’s firm, with a nice color,” she advised. “They all look a little bit different and they’re not just homogenized. If you can see the pollen or dirt from the tree then you know it is really fresh and just picked within a week or a few days.”\u003c/p>\u003c/blockquote>\n\u003cp>Meat is traditionally thought of when pairing apples with a protein, but Biesty has found that they go great with fish as well; she likes to shave them raw into a salad with chestnut and parsley, an accompaniment for sea bass. She picks the Arkansas Black apples in particular up at the Alemany Farmers Market in San Francisco from Chimayo Farms.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23708\" title=\"Eric Tucker holding a Chanterelle mushroom\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/erictuckermushrooms500.jpg\" alt=\"Eric Tucker holding a Chanterelle mushroom\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Eric Tucker holding a Chanterelle mushroom. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>Chef Eric Tucker of \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium Restaurant\u003c/a>, a venerable temple to creative vegetarian cooking in San Francisco, was kind enough to let us tag along with him on a Saturday morning visit to the Ferry Plaza Farmers Market, where he was leading a small group who had signed up for a beer-themed cooking class in honor of the conclusion of SF Beer Week. No matter the theme of a particular course, Tucker will meet students the day before to wander the market and decide on some ideas and direction for the next day’s session, a hands-on class that includes sitting down to a family-style meal.\u003c/p>\n\u003cp>He first led the class to \u003ca href=\"http://www.farwestfungi.com\">Far West Fungi\u003c/a>, which has a permanent stall inside the building. Tucker snapped up some beautiful black trumpets, chanterelles, and maitakes. Mushrooms are a staple at Millennium for their earthy, meaty qualities, whether it’s a sauce of black trumpets in a red wine reduction or oyster mushrooms simply fried. Tucker’s advice for selecting shrooms focuses on what you should avoid, which is just as valuable to know as what to pick.\u003c/p>\n\u003cblockquote>\u003cp>“I’m leery of mushrooms that look too waterlogged or dark. Those you have to dry or use very quickly,” he said. “If you’re buying portabellas and the gills are really present and the caps are really open, you need to use those quicker than ones with tighter caps, which will have more life.”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>“Or look at these,” he noted, pointing to some mostly beige Lion’s Mane mushrooms. “When they start to turn red, I associate that with some possible bacterial growth or breakdown.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23711\" title=\"Sunchokes. Photo by Tamara Palmer\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/sunchokes500.jpg\" alt=\"Sunchokes. Photo by Tamara Palmer\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Sunchokes. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>We ducked outside in the pouring rain to the \u003ca href=\"http://www.tierravegetables.com\">Tierra Vegetables\u003c/a> stand. Tucker started rifling through what we first thought were oversized knots of ginger root, but were actually sunchokes.\u003c/p>\n\u003cp>“You want the ones that are not caked in dirt, because they’re hard to clean and peel,” he explained, “And you want the larger ones.” While many like to work with raw sunchokes (shaving them thinly for a salad, for example), Tucker likes to slow bake them with white wine, olive oil, and herbs, the combination making a sort of guilt-free confit.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23709\" title=\"Golden Nuggets. Photo by Tamara Palmer\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/goldennuggets500.jpg\" alt=\"Golden Nuggets. Photo by Tamara Palmer\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Golden Nuggets. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>We finished at the \u003ca href=\"http://www.blossombluff.com\">Blossom Bluff Orchards\u003c/a> stand, where some weird, nubbly looking mandarin oranges were about to be the subject of Tucker’s excitement.\u003c/p>\n\u003cp>“These are great for the zest!” he exclaimed of the variety, called Golden Nuggets. He likes to use them in savory applications, and for his beer class imagined they’d pair well with the bitterness of the hops in the different beer varieties. These can be a little difficult to pick. If they’re nubbier and heavier, they’ve got more juice, but they’ve also got thicker and more developed cell walls, so there’s a bit of a tradeoff when it comes to the insides.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23705\" title=\"Aaron London\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/aaronlondon300.jpg\" alt=\"Aaron London\" width=\"300\" height=\"451\">\u003cbr>\n\u003cem>Aaron London. Photo courtesy of Ubuntu\u003c/em>\u003c/p>\n\u003cp>It’s still a good time of year for carrots, and chef Aaron London of Napa’s notable vegetarian restaurant \u003ca href=\"http://www.ubuntunapa.com/restaurant\">Ubuntu\u003c/a> has some valuable advice and a colorful, flavorful recipe to share. No matter what color or size your carrots are, he notes that the pigmentation should be deep and plush. Look for strong, rigid stems and leaves with some sheen to them that blossom out and don’t lay flat.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23707\" title=\"carrots\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/carrots500.jpg\" alt=\"carrots\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Carrots. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>“If you’re at a Farmers' Market,” London says, “dirt is a good thing to see on a carrot. If it has dirt on it and any moisture, it will degrade and diminish very rapidly, meaning that if you see a soil covered carrot with all of the above attributes, then you’re really looking good because it must be super fresh. I know this sounds redundant, but it should smell like a carrot. Take that in mind and try hard to find a carrot that actually smells like one, and you will have found a winner.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Tender White Satin and Crisp Purple Haze Carrot Salad With Strawberry Spinach, Raspberries, and Crushed Herb Vinaigrette\u003c/strong>\u003c/p>\n\u003cp>By Chef Aaron London, Ubuntu Restaurant\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 large carrots, peeled and sliced thin\u003cbr>\nPeel of 1/4 of an orange\u003cbr>\n1/4 onion, sliced thinly\u003cbr>\n2 oranges\u003cbr>\n1 Tbs. sugar\u003cbr>\nMixed color baby carrots, carrot tops reserved for cooking and for garnish\u003cbr>\n1/2 pint raspberries\u003cbr>\n1 qt. picked greens, such as arugula, chervil, celery leaf, and mint\u003cbr>\n1 cup grapeseed oil\u003cbr>\n2 Tbs. crushed toasted hazelnuts\u003cbr>\n1 big handful of baby spinach\u003cbr>\n3 cloves crushed garlic\u003cbr>\n1 sprig rosemary\u003cbr>\nSalt\u003cbr>\n1Tbs. sugar\u003cbr>\nEdible flowers, or garnish of choice\u003c/p>\n\u003cp>\u003cstrong>For the carrot puree:\u003c/strong>\u003c/p>\n\u003cp>Sweat the onion, sliced large carrot, and orange peel in a little grapeseed oil with salt in a heavy bottomed pot until very tender. Add 1 pint of water and reduce it by half.\u003c/p>\n\u003cp>Place the carrots into a blender and blend on high until smooth and the mixture blends easily. At the end, drizzle in a thin stream of 1tsp. of oil to emulsify it and make it creamy and fluffy. Reserve puree.\u003c/p>\n\u003cp>\u003cstrong>For the tender carrots:\u003c/strong>\u003c/p>\n\u003cp>Wash the carrots and tops very well. Clean the tops off of all the baby carrots, and reserve some of the smaller leaves on the herb in ice water for garnish. Place the rest of the tops in the bottom of a roasting pan.\u003c/p>\n\u003cp>Lay 2/3 of the carrots on the carrot tops in 1-2 even layers, followed by the garlic, whole sprig rosemary, peel and juice of 1 orange, the sugar, enough water to cover and a pinch of salt. Cover with tin foil and cook until tender, about an hour, at 350. Once they are done, let them rest in their liquid until it is time to plate.\u003c/p>\n\u003cp>\u003cstrong>For the crisp carrots:\u003c/strong>\u003c/p>\n\u003cp>Take the remaining carrots and cut them into interesting shapes as well as shave on a mandolin. Place the carrots them directly into ice water so they crisp up and tork (twist into natural shapes).\u003c/p>\n\u003cp>\u003cstrong>For the vinaigrette:\u003c/strong>\u003c/p>\n\u003cp>Place the grapeseed oil in the freezer for 30 minutes before you need to use it. Blanch and shock the quart of “rabbit greens” (greens of choice as listed above) and place them in the blender with the oil and spin until smooth. Chill immediately.\u003c/p>\n\u003cp>Place the raspberries into a mixing bowl and lightly fork crush them with the micro-planed zest of 1 orange, a pinch of salt and a twist of pepper. Add in the hazelnuts and ½ cup of the green oil and let marinate for half an hour.\u003c/p>\n\u003cp>\u003cstrong>To finish:\u003c/strong>\u003c/p>\n\u003cp>Spread the carrot puree nice and wide on the bottom of 6 plates or wide bowls. The puree should be just above room temperature. Pull the tender carrots out of their cooking liquid and toss them in a bowl with the juice of one orange and a spoonful of the green oil and place them artfully into the puree.\u003c/p>\n\u003cp>Drain all of the water off of the raw carrots and toss them in a bowl with some of the green oil and a pinch of salt and dance them though the tender carrots, building as much height as possible.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Spoon the chunky vinaigrette evenly over all of the dishes, making sure to stir it often in order to insure even dispersion. To finish each dish, toss whatever spinaches and other garnishes with the lightest drop of oil, a pinch of salt and weave the leaves and edible flowers throughout the plates so it looks like their growing out.\u003c/p>\n\n",
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"excerpt": "Tamara Palmer gets some expert winter produce advice from Jen Biesty of Scala’s Bistro, Eric Tucker of Millennium Restaurant and Aaron London of Ubuntu.",
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"description": "Tamara Palmer gets some expert winter produce advice from Jen Biesty of Scala’s Bistro, Eric Tucker of Millennium Restaurant and Aaron London of Ubuntu.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-23710\" title=\"Jen Biesty\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jenbiesty500.jpg\" alt=\"Jen Biesty\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Jen Biesty. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>In our continuing quest to learn more vital yet elusive tips on how to best select produce for flavor and longevity, we turned to chef Jen Biesty of \u003ca href=\"http://www.scalasbistro.com\">Scala’s Bistro\u003c/a> inside San Francisco’s Sir Francis Drake Hotel. When we arrived at her busy kitchen one afternoon, she had set out a platter of beautiful dark red fruit. Even though it’s February and well past stone fruit season, we found ourselves asking if she had somehow managed to pick some plums for us.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23706\" title=\"Jen Biesty holding an Arkansas Black apple\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/biestyapple500.jpg\" alt=\"Jen Biesty holding an Arkansas Black apple\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Jen Biesty holding an Arkansas Black apple. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>“They’re Arkansas Black apples!” replied the Top Chef alum. “I love these, they remind me of the apples in Snow White.\u003c/p>\n\u003cblockquote>\u003cp>“You want an apple that’s firm, with a nice color,” she advised. “They all look a little bit different and they’re not just homogenized. If you can see the pollen or dirt from the tree then you know it is really fresh and just picked within a week or a few days.”\u003c/p>\u003c/blockquote>\n\u003cp>Meat is traditionally thought of when pairing apples with a protein, but Biesty has found that they go great with fish as well; she likes to shave them raw into a salad with chestnut and parsley, an accompaniment for sea bass. She picks the Arkansas Black apples in particular up at the Alemany Farmers Market in San Francisco from Chimayo Farms.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23708\" title=\"Eric Tucker holding a Chanterelle mushroom\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/erictuckermushrooms500.jpg\" alt=\"Eric Tucker holding a Chanterelle mushroom\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Eric Tucker holding a Chanterelle mushroom. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>Chef Eric Tucker of \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium Restaurant\u003c/a>, a venerable temple to creative vegetarian cooking in San Francisco, was kind enough to let us tag along with him on a Saturday morning visit to the Ferry Plaza Farmers Market, where he was leading a small group who had signed up for a beer-themed cooking class in honor of the conclusion of SF Beer Week. No matter the theme of a particular course, Tucker will meet students the day before to wander the market and decide on some ideas and direction for the next day’s session, a hands-on class that includes sitting down to a family-style meal.\u003c/p>\n\u003cp>He first led the class to \u003ca href=\"http://www.farwestfungi.com\">Far West Fungi\u003c/a>, which has a permanent stall inside the building. Tucker snapped up some beautiful black trumpets, chanterelles, and maitakes. Mushrooms are a staple at Millennium for their earthy, meaty qualities, whether it’s a sauce of black trumpets in a red wine reduction or oyster mushrooms simply fried. Tucker’s advice for selecting shrooms focuses on what you should avoid, which is just as valuable to know as what to pick.\u003c/p>\n\u003cblockquote>\u003cp>“I’m leery of mushrooms that look too waterlogged or dark. Those you have to dry or use very quickly,” he said. “If you’re buying portabellas and the gills are really present and the caps are really open, you need to use those quicker than ones with tighter caps, which will have more life.”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>“Or look at these,” he noted, pointing to some mostly beige Lion’s Mane mushrooms. “When they start to turn red, I associate that with some possible bacterial growth or breakdown.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23711\" title=\"Sunchokes. Photo by Tamara Palmer\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/sunchokes500.jpg\" alt=\"Sunchokes. Photo by Tamara Palmer\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Sunchokes. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>We ducked outside in the pouring rain to the \u003ca href=\"http://www.tierravegetables.com\">Tierra Vegetables\u003c/a> stand. Tucker started rifling through what we first thought were oversized knots of ginger root, but were actually sunchokes.\u003c/p>\n\u003cp>“You want the ones that are not caked in dirt, because they’re hard to clean and peel,” he explained, “And you want the larger ones.” While many like to work with raw sunchokes (shaving them thinly for a salad, for example), Tucker likes to slow bake them with white wine, olive oil, and herbs, the combination making a sort of guilt-free confit.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23709\" title=\"Golden Nuggets. Photo by Tamara Palmer\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/goldennuggets500.jpg\" alt=\"Golden Nuggets. Photo by Tamara Palmer\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Golden Nuggets. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>We finished at the \u003ca href=\"http://www.blossombluff.com\">Blossom Bluff Orchards\u003c/a> stand, where some weird, nubbly looking mandarin oranges were about to be the subject of Tucker’s excitement.\u003c/p>\n\u003cp>“These are great for the zest!” he exclaimed of the variety, called Golden Nuggets. He likes to use them in savory applications, and for his beer class imagined they’d pair well with the bitterness of the hops in the different beer varieties. These can be a little difficult to pick. If they’re nubbier and heavier, they’ve got more juice, but they’ve also got thicker and more developed cell walls, so there’s a bit of a tradeoff when it comes to the insides.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23705\" title=\"Aaron London\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/aaronlondon300.jpg\" alt=\"Aaron London\" width=\"300\" height=\"451\">\u003cbr>\n\u003cem>Aaron London. Photo courtesy of Ubuntu\u003c/em>\u003c/p>\n\u003cp>It’s still a good time of year for carrots, and chef Aaron London of Napa’s notable vegetarian restaurant \u003ca href=\"http://www.ubuntunapa.com/restaurant\">Ubuntu\u003c/a> has some valuable advice and a colorful, flavorful recipe to share. No matter what color or size your carrots are, he notes that the pigmentation should be deep and plush. Look for strong, rigid stems and leaves with some sheen to them that blossom out and don’t lay flat.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23707\" title=\"carrots\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/carrots500.jpg\" alt=\"carrots\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Carrots. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>“If you’re at a Farmers' Market,” London says, “dirt is a good thing to see on a carrot. If it has dirt on it and any moisture, it will degrade and diminish very rapidly, meaning that if you see a soil covered carrot with all of the above attributes, then you’re really looking good because it must be super fresh. I know this sounds redundant, but it should smell like a carrot. Take that in mind and try hard to find a carrot that actually smells like one, and you will have found a winner.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Tender White Satin and Crisp Purple Haze Carrot Salad With Strawberry Spinach, Raspberries, and Crushed Herb Vinaigrette\u003c/strong>\u003c/p>\n\u003cp>By Chef Aaron London, Ubuntu Restaurant\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 large carrots, peeled and sliced thin\u003cbr>\nPeel of 1/4 of an orange\u003cbr>\n1/4 onion, sliced thinly\u003cbr>\n2 oranges\u003cbr>\n1 Tbs. sugar\u003cbr>\nMixed color baby carrots, carrot tops reserved for cooking and for garnish\u003cbr>\n1/2 pint raspberries\u003cbr>\n1 qt. picked greens, such as arugula, chervil, celery leaf, and mint\u003cbr>\n1 cup grapeseed oil\u003cbr>\n2 Tbs. crushed toasted hazelnuts\u003cbr>\n1 big handful of baby spinach\u003cbr>\n3 cloves crushed garlic\u003cbr>\n1 sprig rosemary\u003cbr>\nSalt\u003cbr>\n1Tbs. sugar\u003cbr>\nEdible flowers, or garnish of choice\u003c/p>\n\u003cp>\u003cstrong>For the carrot puree:\u003c/strong>\u003c/p>\n\u003cp>Sweat the onion, sliced large carrot, and orange peel in a little grapeseed oil with salt in a heavy bottomed pot until very tender. Add 1 pint of water and reduce it by half.\u003c/p>\n\u003cp>Place the carrots into a blender and blend on high until smooth and the mixture blends easily. At the end, drizzle in a thin stream of 1tsp. of oil to emulsify it and make it creamy and fluffy. Reserve puree.\u003c/p>\n\u003cp>\u003cstrong>For the tender carrots:\u003c/strong>\u003c/p>\n\u003cp>Wash the carrots and tops very well. Clean the tops off of all the baby carrots, and reserve some of the smaller leaves on the herb in ice water for garnish. Place the rest of the tops in the bottom of a roasting pan.\u003c/p>\n\u003cp>Lay 2/3 of the carrots on the carrot tops in 1-2 even layers, followed by the garlic, whole sprig rosemary, peel and juice of 1 orange, the sugar, enough water to cover and a pinch of salt. Cover with tin foil and cook until tender, about an hour, at 350. Once they are done, let them rest in their liquid until it is time to plate.\u003c/p>\n\u003cp>\u003cstrong>For the crisp carrots:\u003c/strong>\u003c/p>\n\u003cp>Take the remaining carrots and cut them into interesting shapes as well as shave on a mandolin. Place the carrots them directly into ice water so they crisp up and tork (twist into natural shapes).\u003c/p>\n\u003cp>\u003cstrong>For the vinaigrette:\u003c/strong>\u003c/p>\n\u003cp>Place the grapeseed oil in the freezer for 30 minutes before you need to use it. Blanch and shock the quart of “rabbit greens” (greens of choice as listed above) and place them in the blender with the oil and spin until smooth. Chill immediately.\u003c/p>\n\u003cp>Place the raspberries into a mixing bowl and lightly fork crush them with the micro-planed zest of 1 orange, a pinch of salt and a twist of pepper. Add in the hazelnuts and ½ cup of the green oil and let marinate for half an hour.\u003c/p>\n\u003cp>\u003cstrong>To finish:\u003c/strong>\u003c/p>\n\u003cp>Spread the carrot puree nice and wide on the bottom of 6 plates or wide bowls. The puree should be just above room temperature. Pull the tender carrots out of their cooking liquid and toss them in a bowl with the juice of one orange and a spoonful of the green oil and place them artfully into the puree.\u003c/p>\n\u003cp>Drain all of the water off of the raw carrots and toss them in a bowl with some of the green oil and a pinch of salt and dance them though the tender carrots, building as much height as possible.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Spoon the chunky vinaigrette evenly over all of the dishes, making sure to stir it often in order to insure even dispersion. To finish each dish, toss whatever spinaches and other garnishes with the lightest drop of oil, a pinch of salt and weave the leaves and edible flowers throughout the plates so it looks like their growing out.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Foraging with Hank Shaw",
"title": "Bay Area Foraging with Hank Shaw",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\" alt=\"Hank Shaw\" title=\"Hank Shaw\" width=\"250\" height=\"366\" class=\"alignleft size-full wp-image-23621\">\u003c/a>If there is ever a nuclear war or our food system completely falls apart, I'm heading to Hank Shaw's house. Besides being an avid hunter and gardener, Hank is a highly experienced forager -- which means that he's likely to be one of the few people who continue to eat well when the world is on its last legs (assuming we haven't destroyed all plant and animal life, too). Lucky for us, he chronicles his adventures on his blog, \u003ca href=\"http://honest-food.net/\" title=\"Hunter Angler Gardener Cook\">Hunter Angler Gardener Cook\u003c/a>, and is about to release a cookbook/wild food guide, \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\">Hunt Gather Cook\u003c/a>.\u003c/p>\n\u003cp>I'm excited to interview Hank about his new book and learning to forage in the Bay Area, an area that is teeming with wild edibles. He was also generous enough to provide a recipe for \u003cem>Fennel and Tomato Pasta Sauce\u003c/em>, which you will find at the end of the interview.\u003c/p>\n\u003cp>Happy foraging!\u003c/p>\n\u003cp>\u003cstrong>How do you define \"foraging?\" What sort of things do foragers do? \u003c/strong>\u003c/p>\n\u003cp>I think of foraging as the gathering of wild plants and mushrooms, and, to a lesser extent, shellfish such as clams and mussels. For me, foraging is when you go looking for things that don’t run away. Hunting and fishing involves catching more mobile fare.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Foraging can be as easy as eating the weeds around your house -- you’ll likely find dandelion, wild lettuce, chickweed, plantain, wild mustard and possibly wild onions and salsify root in vacant lots and yards around the Bay Area. Or, foraging can be as tough as digging giant geoduck clams (pronounced \u003cem>gooey-duck\u003c/em>), which live three feet under the sand and are only accessible at extreme low tides a few times each year. Picking berries is easy. Picking owl limpets off storm-tossed rocks in Bodega Bay is not.\u003c/p>\n\u003cp> \u003cstrong>Foraging has become more popular over the past few years. Any ideas why? \u003c/strong>\u003c/p>\n\u003cp>People are yearning to be closer to their food, to know where it comes from and to eat with a sense of place on the plate. To eat abalone is to be Californian. To eat wild rice is to link yourself to the great Northwoods of Minnesota, Wisconsin and Michigan. Nothing is more local, more seasonal -- and, when done responsibly, more sustainable -- than incorporating wild food into your diet. \u003c/p>\n\u003cp>Foraging gets you out into the world, into the fresh air and into close contact with Nature. We are all so busy that maybe the simple act of hiking with a purpose provides the spark we need to get the hell away from the computer, whether it’s to bring back huckleberries for a pie or a deer for a full winter’s worth of meals. Foraging allows us to flirt with the wild. \u003c/p>\n\u003cp>I can walk nearly anywhere and spot edible plants and animals. Knowing that not everyone possesses that skill is a heady, powerful rush. I know I am not alone in that feeling, and many new foragers describe something similar to me when they find a good stash of nettles, or morels, or butter clams.\u003cbr>\n \u003cbr>\n\u003cstrong>What can a Bay Area person find in their area? Any ideas for tasty things the average Joe or Jane should keep an eye out for? \u003c/strong> \u003c/p>\n\u003cp>\"Yard weeds\" are a great place to start. I wrote a \u003ca href=\"http://honest-food.net/2010/02/19/eat-your-lawn/\" title=\"Lawn Foraging Help\">primer on lawn foraging\u003c/a> a while back that runs through the basics. Mostly these are salad greens, and right now is prime time for them all.\u003c/p>\n\u003cp>Blackberries are a good one. Everyone knows what they look like, and they are everywhere. Put on some gloves and get out there in July and August. We also have great huckleberry picking around here. Huckleberries are a lot like blueberries, only a little spicier, a little more tart. There are \u003ca href=\"http://honest-food.net/2010/09/03/berries-of-the-coastal-range/\" title=\"Foraging Coastal Berries\">other berries around, too\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://honest-food.net/2010/07/25/playing-with-fennel/\" title=\"Foraging Fennel\">Fennel is another easy one\u003c/a>. Fennel is native to the Mediterranean, but it was brought to California by Italian immigrants a century ago and has naturalized here. It is the same fennel you get in the store, only denser and more flavorful; it will not have big, fat bulbs, though.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\" alt=\"Foraged Salad\" title=\"Foraged Salad\" width=\"450\" height=\"285\" class=\"aligncenter size-full wp-image-23623\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Are there any dangerous foods that locals should avoid? What are your thoughts on the general dangers of foraging? \u003c/strong> \u003c/p>\n\u003cp>Everything has its dangers. Mushrooms, especially. I came very close to poisoning myself recently. I thought I had a fried-chicken mushroom: It met every descriptor, except the \u003ca href=\"http://www.mushroomexpert.com/spore_print.html\" title=\"What is a spore print\">spore print\u003c/a>. Had I been foolish enough to not take a spore print, who knows what might have happened? That said, chanterelles and morels are pretty easy to identify. Buy a good guidebook (I recommend David Arora’s \u003ca href=\"http://www.amazon.com/gp/product/0898153883?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0898153883\" rel=\"nofollow\" title=\"Mushroom Hunting Guidebook\">All that the Rain Promises and More\u003c/a>), learn it, and go slow.\u003c/p>\n\u003cp>This is also true for plants. There are lots of good guidebooks for West Coast foraging. Pick one up and study it, and then bring it into the field with you. Never eat something you \u003cstrong>cannot absolutely identify\u003c/strong>. \u003c/p>\n\u003cp>You will also meet up with ticks, bees, wasps, and, occasionally, rattlesnakes. It’s an occupational hazard. Bears and lions are around in the mountains, too, but they will not generally bother you. I’ve seen both animals several times while foraging. I gotta admit I was a little unnerved by the kitty, though. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\" alt=\"Shaking Fennel Pollen\" title=\"Shaking Fennel Pollen\" width=\"450\" height=\"276\" class=\"aligncenter size-full wp-image-23624\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Say a person wants to learn more about foraging before setting out on their own. Where should they go for more information? Should they take lessons or go on foraging walks? Where can they find such a thing? \u003c/strong> \u003c/p>\n\u003cp>I know that some people do conduct foraging walks, but I have not been on one since I was 11 years old -- and that was in New Jersey. I’d contact \u003ca href=\"http://foragesf.com/\" title=\"Bay Area Foraging\">Iso Rabins with Forage SF\u003c/a> for more on that one. As for me, I learned everything I know from experience, from books, and from being with knowledgeable friends. If you are into mushrooms, however, there are several \u003ca href=\"http://www.mssf.org/\" title=\"Mycological Society of San Francisco\">excellent mycological societies around the Bay Area\u003c/a>. Join one, go on a foray, and learn. It’s a cool experience. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad-247x300.png\" alt=\"Hunt Gather Cook\" title=\"Hunt Gather Cook\" width=\"247\" height=\"300\" class=\"alignleft size-medium wp-image-23622\">\u003c/a>\u003cstrong>Can you tell us a little bit about your book? What topics does it cover? Will a Bay Area person be able to put it to good use? How about a person in other parts of the country? \u003c/strong> \u003c/p>\n\u003cp>The book is called \u003ca href=\"http://honest-food.net/2010/12/13/my-book-edges-toward-reality/\" title=\"Foraging Cookbook\">Hunt, Gather, Cook: Finding the Forgotten Feast\u003c/a>, and it is intended as a guide and cookbook for anyone who wants to make wild foods part of their diet -- or for someone who already does fish, forage or hunt, this book will help expand their knowledge. A lot of people just forage, but don’t hunt or fish. A lot of hunters don’t know much about foraging, and a lot of anglers don’t understand hunting. This book brings it all together, with recipes at the end of each chapter. Some of those recipes are basic, like buttermilk fried rabbit, but others push the edges of wild game cooking, like wild boar liver crème caramel.\u003c/p>\n\u003cp>But I think the most important, the most unique piece of this book is the hunting section. Very few books have ever been written for adults who want to start hunting but have no idea how to go about it. Most intro-to-hunting books are geared for little kids. I include extended chapters on everything from hunting rabbits to deer to waterfowl, wild boar and upland game such as pheasants. Not a week goes by when I don’t receive an email from a reader of my blog who wants more information about how to start hunting. This book is an attempt to help.\u003c/p>\n\u003cp>As for the Bay Area, it is an integral part of my blog, \u003ca href=\"http://honest-food.net/about/\" title=\"Hank Shaw's Food Blog\">Hunter Angler Gardener Cook\u003c/a>, and since the book is an outgrowth of the blog, it follows that anyone living in the region will get a lot out of the book. There is not one chapter that is not relevant to someone living in NorCal. \u003c/p>\n\u003cp>That said, I have lived (and fished, hunted and foraged) in New Jersey, New York, Virginia, Minnesota and Wisconsin, and I have visited many other states in search of wild food. Just as there is no chapter that excludes California, no chapter excludes the rest of the country as well. Sure, there may not be highbush cranberries here in NorCal, but the Midwest doesn’t have manzanita or madrone. I write about all of them. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\" alt=\"Huckleberry Muffins\" title=\"Huckleberry Muffins\" width=\"450\" height=\"299\" class=\"aligncenter size-full wp-image-23625\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>When does the book come out, and where can we get more information? \u003c/strong> \u003c/p>\n\u003cp>\u003cem> Hunt, Gather, Cook\u003c/em> comes out May 26. It is already available for pre-order on the various online booksellers such as \u003ca href=\"http://www.amazon.com/gp/product/1605293202?ie=UTF8&tag=hunanggarcoo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1605293202\" title=\"Hunt Gather Cook\" rel=\"nofollow\">Amazon.com\u003c/a> and \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\" rel=\"nofollow\">Powell’s\u003c/a>. Once the book is released, I will be setting up a series of events in the Bay Area and beyond -- cooking demos, readings, even fishing and foraging trips. You can get updated information about both the book and where I will be doing events on my blog, \u003ca href=\"http://honest-food.net/\" title=\"Honest Food\">Honest-food.net\u003c/a>, and by following me on Twitter under \u003ca href=\"http://twitter.com/#!/hank_shaw\" title=\"Hank Shaw Twitter\">@Hank_Shaw\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Fennel and Tomato Pasta Sauce\u003c/strong>\u003cbr>\n\u003cem>By Hank Shaw, Hunter Angler Gardener Cook\u003c/em>\u003c/p>\n\u003cp>Tomatoes and fennel pair well together, and this recipe is wonderful with the baby fennel that is sprouting all over the Bay Area right now. The sauce gets an added anise hit with a splash of \u003ca href=\"http://www.greecefoods.com/ouzo/\" title=\"What Is Ouzo\">Ouzo\u003c/a> or \u003ca href=\"http://www.foodreference.com/html/a-pernod.html\" title=\"What Is Pernod\">Pernod\u003c/a>, just to liven things up.\u003c/p>\n\u003cp>It is a great vegetarian sauce to serve with pasta, ideally a long pasta like spaghetti, bucatini or even homemade tagliatelle. Once you make the sauce, it will store in the fridge for 10 days or so. You can also freeze it.\u003cbr>\n\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons olive oil\u003cbr>\n1 cup wild fennel, finely chopped\u003cbr>\n1/2 onion, finely chopped\u003cbr>\n1 garlic clove, chopped\u003cbr>\n1/4 cup ouzo or other anise-flavored liqueur\u003cbr>\n1 quart tomato sauce or crushed tomatoes\u003cbr>\n1 tablespoon honey\u003cbr>\n1 tablespoon mint or lemon verbena, chopped\u003cbr>\nSalt to taste\u003cbr>\nPecorino cheese to garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Heat the olive oil over medium-high heat in a wide, deep pan or a large pot. When the oil is hot, add the fennel and onion and saute for 4-5 minutes, until the veggies are translucent. Don’t let the veggies brown — turn down the heat if you need to. Add the garlic and saute for another minute or two.\u003c/p>\n\u003cp>2. Pour in the ouzo and let this boil until it is reduced by half. Add the crushed tomatoes, honey and mint and mix well. Taste for salt and add some if needed. Let this simmer gently for 30 minutes. \u003c/p>\n\u003cp>3. Put the sauce into a blender or food processor and puree. Pour the blended sauce back into the pot and bring to a simmer. You’re ready to serve. This is a powerful sauce, so use less than you think you need at first. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>(Note: Photos courtesy of the fabulous \u003ca href=\"http://www.heyserphoto.com/index2.php\" title=\"Food and Hunting Photographer\">Holly Heyser\u003c/a>)\u003c/p>\n\n",
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"excerpt": "I'm excited to interview Hank about his new book and learning to forage in the Bay Area, an area that is teeming with wild edibles. He was also generous enough to provide a recipe for \u003cem>Fennel and Tomato Pasta Sauce\u003c/em>.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\" alt=\"Hank Shaw\" title=\"Hank Shaw\" width=\"250\" height=\"366\" class=\"alignleft size-full wp-image-23621\">\u003c/a>If there is ever a nuclear war or our food system completely falls apart, I'm heading to Hank Shaw's house. Besides being an avid hunter and gardener, Hank is a highly experienced forager -- which means that he's likely to be one of the few people who continue to eat well when the world is on its last legs (assuming we haven't destroyed all plant and animal life, too). Lucky for us, he chronicles his adventures on his blog, \u003ca href=\"http://honest-food.net/\" title=\"Hunter Angler Gardener Cook\">Hunter Angler Gardener Cook\u003c/a>, and is about to release a cookbook/wild food guide, \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\">Hunt Gather Cook\u003c/a>.\u003c/p>\n\u003cp>I'm excited to interview Hank about his new book and learning to forage in the Bay Area, an area that is teeming with wild edibles. He was also generous enough to provide a recipe for \u003cem>Fennel and Tomato Pasta Sauce\u003c/em>, which you will find at the end of the interview.\u003c/p>\n\u003cp>Happy foraging!\u003c/p>\n\u003cp>\u003cstrong>How do you define \"foraging?\" What sort of things do foragers do? \u003c/strong>\u003c/p>\n\u003cp>I think of foraging as the gathering of wild plants and mushrooms, and, to a lesser extent, shellfish such as clams and mussels. For me, foraging is when you go looking for things that don’t run away. Hunting and fishing involves catching more mobile fare.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Foraging can be as easy as eating the weeds around your house -- you’ll likely find dandelion, wild lettuce, chickweed, plantain, wild mustard and possibly wild onions and salsify root in vacant lots and yards around the Bay Area. Or, foraging can be as tough as digging giant geoduck clams (pronounced \u003cem>gooey-duck\u003c/em>), which live three feet under the sand and are only accessible at extreme low tides a few times each year. Picking berries is easy. Picking owl limpets off storm-tossed rocks in Bodega Bay is not.\u003c/p>\n\u003cp> \u003cstrong>Foraging has become more popular over the past few years. Any ideas why? \u003c/strong>\u003c/p>\n\u003cp>People are yearning to be closer to their food, to know where it comes from and to eat with a sense of place on the plate. To eat abalone is to be Californian. To eat wild rice is to link yourself to the great Northwoods of Minnesota, Wisconsin and Michigan. Nothing is more local, more seasonal -- and, when done responsibly, more sustainable -- than incorporating wild food into your diet. \u003c/p>\n\u003cp>Foraging gets you out into the world, into the fresh air and into close contact with Nature. We are all so busy that maybe the simple act of hiking with a purpose provides the spark we need to get the hell away from the computer, whether it’s to bring back huckleberries for a pie or a deer for a full winter’s worth of meals. Foraging allows us to flirt with the wild. \u003c/p>\n\u003cp>I can walk nearly anywhere and spot edible plants and animals. Knowing that not everyone possesses that skill is a heady, powerful rush. I know I am not alone in that feeling, and many new foragers describe something similar to me when they find a good stash of nettles, or morels, or butter clams.\u003cbr>\n \u003cbr>\n\u003cstrong>What can a Bay Area person find in their area? Any ideas for tasty things the average Joe or Jane should keep an eye out for? \u003c/strong> \u003c/p>\n\u003cp>\"Yard weeds\" are a great place to start. I wrote a \u003ca href=\"http://honest-food.net/2010/02/19/eat-your-lawn/\" title=\"Lawn Foraging Help\">primer on lawn foraging\u003c/a> a while back that runs through the basics. Mostly these are salad greens, and right now is prime time for them all.\u003c/p>\n\u003cp>Blackberries are a good one. Everyone knows what they look like, and they are everywhere. Put on some gloves and get out there in July and August. We also have great huckleberry picking around here. Huckleberries are a lot like blueberries, only a little spicier, a little more tart. There are \u003ca href=\"http://honest-food.net/2010/09/03/berries-of-the-coastal-range/\" title=\"Foraging Coastal Berries\">other berries around, too\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://honest-food.net/2010/07/25/playing-with-fennel/\" title=\"Foraging Fennel\">Fennel is another easy one\u003c/a>. Fennel is native to the Mediterranean, but it was brought to California by Italian immigrants a century ago and has naturalized here. It is the same fennel you get in the store, only denser and more flavorful; it will not have big, fat bulbs, though.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\" alt=\"Foraged Salad\" title=\"Foraged Salad\" width=\"450\" height=\"285\" class=\"aligncenter size-full wp-image-23623\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Are there any dangerous foods that locals should avoid? What are your thoughts on the general dangers of foraging? \u003c/strong> \u003c/p>\n\u003cp>Everything has its dangers. Mushrooms, especially. I came very close to poisoning myself recently. I thought I had a fried-chicken mushroom: It met every descriptor, except the \u003ca href=\"http://www.mushroomexpert.com/spore_print.html\" title=\"What is a spore print\">spore print\u003c/a>. Had I been foolish enough to not take a spore print, who knows what might have happened? That said, chanterelles and morels are pretty easy to identify. Buy a good guidebook (I recommend David Arora’s \u003ca href=\"http://www.amazon.com/gp/product/0898153883?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0898153883\" rel=\"nofollow\" title=\"Mushroom Hunting Guidebook\">All that the Rain Promises and More\u003c/a>), learn it, and go slow.\u003c/p>\n\u003cp>This is also true for plants. There are lots of good guidebooks for West Coast foraging. Pick one up and study it, and then bring it into the field with you. Never eat something you \u003cstrong>cannot absolutely identify\u003c/strong>. \u003c/p>\n\u003cp>You will also meet up with ticks, bees, wasps, and, occasionally, rattlesnakes. It’s an occupational hazard. Bears and lions are around in the mountains, too, but they will not generally bother you. I’ve seen both animals several times while foraging. I gotta admit I was a little unnerved by the kitty, though. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\" alt=\"Shaking Fennel Pollen\" title=\"Shaking Fennel Pollen\" width=\"450\" height=\"276\" class=\"aligncenter size-full wp-image-23624\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Say a person wants to learn more about foraging before setting out on their own. Where should they go for more information? Should they take lessons or go on foraging walks? Where can they find such a thing? \u003c/strong> \u003c/p>\n\u003cp>I know that some people do conduct foraging walks, but I have not been on one since I was 11 years old -- and that was in New Jersey. I’d contact \u003ca href=\"http://foragesf.com/\" title=\"Bay Area Foraging\">Iso Rabins with Forage SF\u003c/a> for more on that one. As for me, I learned everything I know from experience, from books, and from being with knowledgeable friends. If you are into mushrooms, however, there are several \u003ca href=\"http://www.mssf.org/\" title=\"Mycological Society of San Francisco\">excellent mycological societies around the Bay Area\u003c/a>. Join one, go on a foray, and learn. It’s a cool experience. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad-247x300.png\" alt=\"Hunt Gather Cook\" title=\"Hunt Gather Cook\" width=\"247\" height=\"300\" class=\"alignleft size-medium wp-image-23622\">\u003c/a>\u003cstrong>Can you tell us a little bit about your book? What topics does it cover? Will a Bay Area person be able to put it to good use? How about a person in other parts of the country? \u003c/strong> \u003c/p>\n\u003cp>The book is called \u003ca href=\"http://honest-food.net/2010/12/13/my-book-edges-toward-reality/\" title=\"Foraging Cookbook\">Hunt, Gather, Cook: Finding the Forgotten Feast\u003c/a>, and it is intended as a guide and cookbook for anyone who wants to make wild foods part of their diet -- or for someone who already does fish, forage or hunt, this book will help expand their knowledge. A lot of people just forage, but don’t hunt or fish. A lot of hunters don’t know much about foraging, and a lot of anglers don’t understand hunting. This book brings it all together, with recipes at the end of each chapter. Some of those recipes are basic, like buttermilk fried rabbit, but others push the edges of wild game cooking, like wild boar liver crème caramel.\u003c/p>\n\u003cp>But I think the most important, the most unique piece of this book is the hunting section. Very few books have ever been written for adults who want to start hunting but have no idea how to go about it. Most intro-to-hunting books are geared for little kids. I include extended chapters on everything from hunting rabbits to deer to waterfowl, wild boar and upland game such as pheasants. Not a week goes by when I don’t receive an email from a reader of my blog who wants more information about how to start hunting. This book is an attempt to help.\u003c/p>\n\u003cp>As for the Bay Area, it is an integral part of my blog, \u003ca href=\"http://honest-food.net/about/\" title=\"Hank Shaw's Food Blog\">Hunter Angler Gardener Cook\u003c/a>, and since the book is an outgrowth of the blog, it follows that anyone living in the region will get a lot out of the book. There is not one chapter that is not relevant to someone living in NorCal. \u003c/p>\n\u003cp>That said, I have lived (and fished, hunted and foraged) in New Jersey, New York, Virginia, Minnesota and Wisconsin, and I have visited many other states in search of wild food. Just as there is no chapter that excludes California, no chapter excludes the rest of the country as well. Sure, there may not be highbush cranberries here in NorCal, but the Midwest doesn’t have manzanita or madrone. I write about all of them. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\" alt=\"Huckleberry Muffins\" title=\"Huckleberry Muffins\" width=\"450\" height=\"299\" class=\"aligncenter size-full wp-image-23625\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>When does the book come out, and where can we get more information? \u003c/strong> \u003c/p>\n\u003cp>\u003cem> Hunt, Gather, Cook\u003c/em> comes out May 26. It is already available for pre-order on the various online booksellers such as \u003ca href=\"http://www.amazon.com/gp/product/1605293202?ie=UTF8&tag=hunanggarcoo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1605293202\" title=\"Hunt Gather Cook\" rel=\"nofollow\">Amazon.com\u003c/a> and \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\" rel=\"nofollow\">Powell’s\u003c/a>. Once the book is released, I will be setting up a series of events in the Bay Area and beyond -- cooking demos, readings, even fishing and foraging trips. You can get updated information about both the book and where I will be doing events on my blog, \u003ca href=\"http://honest-food.net/\" title=\"Honest Food\">Honest-food.net\u003c/a>, and by following me on Twitter under \u003ca href=\"http://twitter.com/#!/hank_shaw\" title=\"Hank Shaw Twitter\">@Hank_Shaw\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Fennel and Tomato Pasta Sauce\u003c/strong>\u003cbr>\n\u003cem>By Hank Shaw, Hunter Angler Gardener Cook\u003c/em>\u003c/p>\n\u003cp>Tomatoes and fennel pair well together, and this recipe is wonderful with the baby fennel that is sprouting all over the Bay Area right now. The sauce gets an added anise hit with a splash of \u003ca href=\"http://www.greecefoods.com/ouzo/\" title=\"What Is Ouzo\">Ouzo\u003c/a> or \u003ca href=\"http://www.foodreference.com/html/a-pernod.html\" title=\"What Is Pernod\">Pernod\u003c/a>, just to liven things up.\u003c/p>\n\u003cp>It is a great vegetarian sauce to serve with pasta, ideally a long pasta like spaghetti, bucatini or even homemade tagliatelle. Once you make the sauce, it will store in the fridge for 10 days or so. You can also freeze it.\u003cbr>\n\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons olive oil\u003cbr>\n1 cup wild fennel, finely chopped\u003cbr>\n1/2 onion, finely chopped\u003cbr>\n1 garlic clove, chopped\u003cbr>\n1/4 cup ouzo or other anise-flavored liqueur\u003cbr>\n1 quart tomato sauce or crushed tomatoes\u003cbr>\n1 tablespoon honey\u003cbr>\n1 tablespoon mint or lemon verbena, chopped\u003cbr>\nSalt to taste\u003cbr>\nPecorino cheese to garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Heat the olive oil over medium-high heat in a wide, deep pan or a large pot. When the oil is hot, add the fennel and onion and saute for 4-5 minutes, until the veggies are translucent. Don’t let the veggies brown — turn down the heat if you need to. Add the garlic and saute for another minute or two.\u003c/p>\n\u003cp>2. Pour in the ouzo and let this boil until it is reduced by half. Add the crushed tomatoes, honey and mint and mix well. Taste for salt and add some if needed. Let this simmer gently for 30 minutes. \u003c/p>\n\u003cp>3. Put the sauce into a blender or food processor and puree. Pour the blended sauce back into the pot and bring to a simmer. You’re ready to serve. This is a powerful sauce, so use less than you think you need at first. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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