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"content": "\u003cp>The temperatures are cooling (sort of), and the menus are changing — that's right, fall is upon us here in the Bay area. Commercials are already out for Thanksgiving and Christmas but don't forget about one of the finest \"holidays\" we celebrate at this time of year where gorging on sweets is okay (again, sort of)! Whether you're curled up on your couch watching Hocus Pocus, taking the kids door to door to fill their pillowcases with sugar, or attending your friend's rowdy Halloween party, the right kind of food can make the occasion a little happier. \u003c/p>\n\u003cp>Lucky for you, we found five boo-tiful treats for anyone who loves Halloween...or themed foods!\u003c/p>\n\u003ch2>Garden Creamery’s Trick or Treat Ice Cream\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/Fra5DK4EXgG2\">3566 20th St.\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94110\u003c/p>\n\u003cfigure id=\"attachment_131044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00643-e1540412228177.jpg\" alt=\"From the bottom: Pumpkin, Trick or Treat, Caramel Apple ice cream scoops and a drizzle of caramel.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-131044\">\u003cfigcaption class=\"wp-caption-text\">From the bottom: Pumpkin, Trick or Treat, Caramel Apple ice cream scoops and a drizzle of caramel. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://gardencreamery.com/home/\">Garden Creamery\u003c/a> co-owners Erin Lang and Donny Capozzi are known for their Asian-inspired small batch ice cream, but their menu of fall flavors will make you think of pumpkin patches, fireside apple cider, and crunchy leaves under your feet. They go to the farmers market every Thursday at Civic Center and Marin to pick up fresh, local ingredients for their ice cream and the new batch of flavors reflect that. \u003c/p>\n\u003cp>Garden Creamery uses real pumpkin in this tasty flavor, specifically pumpkin from Feather River Farms. The squash is chopped up and sauteed with their homemade pumpkin spice blend (cinnamon, nutmeg, fresh ginger, cloves, etc.) that they chop and grind themselves to create a rich, creamy and pumpkin-y ice cream that beats any Pumpkin Spice Latte I’ve ever had. The second fall flavor, a Caramel Apple, is just as reminiscent of fall as the Pumpkin flavor, and it’s also a labor of love. Whole apples picked from the farmers market are cored, marinated in sugar (skins are left on) and cooked down with lemons. “It takes a really long time, but we wanted a whole base that was apple instead of just throwing apple jam into something,” explains Erin. And the final result is a creamy, strong apple flavor — almost like frozen applesauce with sweet hints of caramel swirled in.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, for a Halloween treat that will really make you nostalgic for those East Coast autumns (if you’ve experienced them before), the Trick or Treat ice cream is chock-full of candy and something Garden Creamery thinks everyone will enjoy! A sweet cream base is made with organic Strauss milk, and mixed in are chopped up full-sized bars of all of Erin and Donny’s favorite candies: Reese’s, Kit Kats, M&Ms, Hersheys with almonds, etc. As co-owner Donny says, “It’s a treat! When you’re a kid and you go trick or treating, you were so excited to get a full candy bar — we wanted to use full candy bars in our ice cream to bring that nostalgia from when you’re a little kid back.”\u003c/p>\n\u003cp>Their pumpkin and caramel apple flavors were released at the beginning of October, and, by the time you read this article, their special Halloween flavor will be available too.\u003c/p>\n\u003ch2>Bluestem Brasserie’s Spooky Delight Plate\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/K55wBJX7mXu\">1 Yuerba Buena Lane\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94103\u003c/p>\n\u003cfigure id=\"attachment_131035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00658-e1540242287134.jpg\" alt=\"Bluestem Brasserie’s Spooky Delight Plate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131035\">\u003cfigcaption class=\"wp-caption-text\">Bluestem Brasserie’s Spooky Delight Plate. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.bluestembrasserie.com/\">Bluestem Brasserie\u003c/a>'s pastry chef, Lori Baker, tells us, \"We wanted to create something really fun for Halloween this year, and who doesn't love Halloween candy? We modeled our Spooky Delight Cookie Plate after our favorite Halloween candy, including Reese's Peanut Butter Cups, Twix, Gum Drops, and Caramel Apples!\"\u003c/p>\n\u003cp>There you have it. This Halloween cookie plate is inspired by the candy we know, love and gorge on every year — just in cookie form! You’ll get 2 of each of the following: Peanut Butter Cup Cookie, Caramel & Chocolate Coated Biscuit Cookie, Gumdrop Cookie and Caramel Apple Cookie. My favorites were the Peanut Butter Cup and the Caramel Apple.\u003c/p>\n\u003ch2>Merchant Roots’s Charcoal Pasta\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/te25tTG2r4u\">1365 Fillmore St.\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94115\u003c/p>\n\u003cfigure id=\"attachment_131034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00647-e1540242135767.jpg\" alt=\"The charcoal farfalle dish from Merchant Roots.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131034\">\u003cfigcaption class=\"wp-caption-text\">The charcoal farfalle dish from Merchant Roots. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We \u003ca href=\"https://www.kqed.org/bayareabites/128414/merchant-roots-daytime-grocer-and-imaginative-nighttime-tasting-menu-table-arrives-on-fillmore\">visited Merchant Roots when they first opened\u003c/a>, and, as our writer Trevor Felch wrote, “It’s impossible to give a blanket label for this concept, long in the making by business and life partners Ryan Shelton and Madison Michael. There really is nothing quite like it in the Bay Area.” So we weren’t too surprised to hear that their fall special would be a unique treat made with fresh ingredients that Executive Chef/Proprietor Ryan Shelton sources from his network of farmers around California.\u003c/p>\n\u003cp>Available from October 25 to November 25, \u003ca href=\"http://www.merchantroots.com/\">Merchant Roots\u003c/a>’s lovely charcoal farfalle pasta is served with a coconut pumpkin curry sauce, fall vegetables, and chili oil. \u003c/p>\n\u003ch2>Ketsourine Macarons’s Halloween Macarons\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/xYHwF59u8ZF2\">500 Westlake Center\u003c/a>\u003cbr>\nDaly City, CA\u003cbr>\n94015\u003c/p>\n\u003cfigure id=\"attachment_131033\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00691-e1540242045370.jpg\" alt=\"An assortment of Halloween macarons in guava, strawberry, chocolate, mango and more.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131033\">\u003cfigcaption class=\"wp-caption-text\">An assortment of Halloween macarons in guava, strawberry, chocolate, mango and more. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Get the phones ready, folks. \u003ca href=\"https://ketsourinemacarons.com/\">Ketsourine Macarons\u003c/a> regularly provides adorably shaped macarons like Totoro, pandas, cats, baby chicks and so on, and you can get an assortment of Halloween-themed character macarons to make the occasion a little more fun (and Instagrammable)! Phi and Ketsourine Nguyen own the shop, and Phi tells us, “Ketsourine, my wife, does most of the design and whatever inspires her will determine what we create for the week.” \u003c/p>\n\u003cp>There’s no telling what will be available at the store when you arrive, so try calling in advance to see what’s available or make an order for pick up to make sure you’re getting the designs you want. Each macaron is light and generously filled with classic flavors like chocolate or strawberry, but you can also grab ones filled with guava, mango, pandan and more. Share them with friends or get a box all for yourself!\u003c/p>\n\u003ch2>Farmhouse Kitchen’s Halloween Specials\u003c/h2>\n\u003cp>\u003ca href=\"http://farmhousesf.com/\">Farmhouse Kitchen San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/2EtGZ4qR3VC2\">710 Florida St.\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94110\u003c/p>\n\u003cp>\u003ca href=\"http://www.farmhouseoak.com/\">Farmhouse Kitchen Oakland\u003c/a>\u003cbr>\n\u003ca>336 Water St.\u003c/a>\u003cbr>\nOakland, CA\u003cbr>\n94607\u003c/p>\n\u003cp>\u003ca href=\"http://www.daughterthai.com/\">Daughter Thai Kitchen\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8zpShdbyt3r\">6118 Medau Place\u003c/a>\u003cbr>\nOakland, CA\u003cbr>\n94611\u003c/p>\n\u003cfigure id=\"attachment_131045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00808-e1540412555324.jpg\" alt=\"Silk worms, larb-style.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131045\">\u003cfigcaption class=\"wp-caption-text\">Silk worms, larb-style. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve eaten at any of the Farmhouse Kitchen locations, you know the team behind the restaurant has a penchant for flair. From brightly colored florals decorating their tables and their servers to unique social media promotions for their spicy challenge, they know how to market themselves! It’s no surprise that they’re going all out for Halloween and giving diners multiple options for celebrating the spooky occasion.\u003c/p>\n\u003cp>Daring eaters can try the mieng non: fried silkworms tossed in roasted rice, onion and lime in betel leaf. Kunkanda \"Cartoon\" Phukchampa, the powerhouse behind Farmhouse Kitchen's media marketing, explains, \"We wanted something that matched Halloween, so having silkworms — it might be scary for some people who haven't had it or seen it before! Silkworms are also popular street food in Thailand and it is a good representation of Thai culture we want to bring to our customers at Farmhouse Kitchen.\" \u003c/p>\n\u003cfigure id=\"attachment_131046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00803-e1540412689522.jpg\" alt=\"Duck in red pumpkin curry is served in a pumpkin with beef jerky and Thai olive rice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131046\">\u003cfigcaption class=\"wp-caption-text\">Duck in red pumpkin curry is served in a pumpkin with beef jerky and Thai olive rice. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the main course, grab a Kang Ped Pumpkin. Maple Leaf Farms duck breast is served in a red pumpkin curry, lychee, tomato and basil, and the whole thing is delivered to your table in a pumpkin with Kobe Beef Jerky and Thai olive fried rice. \"With this dish, we don't serve duck often so we wanted to do something different and it goes well with the red pumpkin curry for a Halloween look,\" explains Cartoon. The pumpkin receptacle isn't cooked, so don't try to eat it! \u003c/p>\n\u003cp>To round everything out, you can even sandwich your meal with a Halloween cocktail and dessert. The Bloody Heaven cocktail made with Absolut Elyx Vodka, Giffard Elderflower, lemon and San Liege ‘The Offering’ will get the party started, and the Fresh Pumpkin Creme Brulee will provide a sweet end to the meal. The pumpkin that the creme brulee is served in \u003ci>is\u003c/i> cooked through, so scoop up some pumpkin with every bite!\u003c/p>\n\u003cfigure id=\"attachment_131047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00810-e1540412758513.jpg\" alt=\"Pumpkin Creme Brulee is served up in a real pumpkin, dainty and delicious.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131047\">\u003cfigcaption class=\"wp-caption-text\">Pumpkin Creme Brulee is served up in a real pumpkin, dainty and delicious. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This special menu will be available at both Farmhouse Kitchen locations and at Oakland’s Daughter Thai Kitchen until October 31st. Keep in mind that the San Francisco location does not have a liquor license, so you can substitute the Bloody Heaven cocktail with a Singha beer instead.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Did you see any other Halloween specials worth sharing around the Bay? Or maybe you’re making something at home to wow friends, families, and trick or treaters? Share with us on social media with #KQEDFood!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The temperatures are cooling (sort of), and the menus are changing — that's right, fall is upon us here in the Bay area. Commercials are already out for Thanksgiving and Christmas but don't forget about one of the finest \"holidays\" we celebrate at this time of year where gorging on sweets is okay (again, sort of)! Whether you're curled up on your couch watching Hocus Pocus, taking the kids door to door to fill their pillowcases with sugar, or attending your friend's rowdy Halloween party, the right kind of food can make the occasion a little happier. \u003c/p>\n\u003cp>Lucky for you, we found five boo-tiful treats for anyone who loves Halloween...or themed foods!\u003c/p>\n\u003ch2>Garden Creamery’s Trick or Treat Ice Cream\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/Fra5DK4EXgG2\">3566 20th St.\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94110\u003c/p>\n\u003cfigure id=\"attachment_131044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00643-e1540412228177.jpg\" alt=\"From the bottom: Pumpkin, Trick or Treat, Caramel Apple ice cream scoops and a drizzle of caramel.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-131044\">\u003cfigcaption class=\"wp-caption-text\">From the bottom: Pumpkin, Trick or Treat, Caramel Apple ice cream scoops and a drizzle of caramel. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://gardencreamery.com/home/\">Garden Creamery\u003c/a> co-owners Erin Lang and Donny Capozzi are known for their Asian-inspired small batch ice cream, but their menu of fall flavors will make you think of pumpkin patches, fireside apple cider, and crunchy leaves under your feet. They go to the farmers market every Thursday at Civic Center and Marin to pick up fresh, local ingredients for their ice cream and the new batch of flavors reflect that. \u003c/p>\n\u003cp>Garden Creamery uses real pumpkin in this tasty flavor, specifically pumpkin from Feather River Farms. The squash is chopped up and sauteed with their homemade pumpkin spice blend (cinnamon, nutmeg, fresh ginger, cloves, etc.) that they chop and grind themselves to create a rich, creamy and pumpkin-y ice cream that beats any Pumpkin Spice Latte I’ve ever had. The second fall flavor, a Caramel Apple, is just as reminiscent of fall as the Pumpkin flavor, and it’s also a labor of love. Whole apples picked from the farmers market are cored, marinated in sugar (skins are left on) and cooked down with lemons. “It takes a really long time, but we wanted a whole base that was apple instead of just throwing apple jam into something,” explains Erin. And the final result is a creamy, strong apple flavor — almost like frozen applesauce with sweet hints of caramel swirled in.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, for a Halloween treat that will really make you nostalgic for those East Coast autumns (if you’ve experienced them before), the Trick or Treat ice cream is chock-full of candy and something Garden Creamery thinks everyone will enjoy! A sweet cream base is made with organic Strauss milk, and mixed in are chopped up full-sized bars of all of Erin and Donny’s favorite candies: Reese’s, Kit Kats, M&Ms, Hersheys with almonds, etc. As co-owner Donny says, “It’s a treat! When you’re a kid and you go trick or treating, you were so excited to get a full candy bar — we wanted to use full candy bars in our ice cream to bring that nostalgia from when you’re a little kid back.”\u003c/p>\n\u003cp>Their pumpkin and caramel apple flavors were released at the beginning of October, and, by the time you read this article, their special Halloween flavor will be available too.\u003c/p>\n\u003ch2>Bluestem Brasserie’s Spooky Delight Plate\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/K55wBJX7mXu\">1 Yuerba Buena Lane\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94103\u003c/p>\n\u003cfigure id=\"attachment_131035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00658-e1540242287134.jpg\" alt=\"Bluestem Brasserie’s Spooky Delight Plate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131035\">\u003cfigcaption class=\"wp-caption-text\">Bluestem Brasserie’s Spooky Delight Plate. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.bluestembrasserie.com/\">Bluestem Brasserie\u003c/a>'s pastry chef, Lori Baker, tells us, \"We wanted to create something really fun for Halloween this year, and who doesn't love Halloween candy? We modeled our Spooky Delight Cookie Plate after our favorite Halloween candy, including Reese's Peanut Butter Cups, Twix, Gum Drops, and Caramel Apples!\"\u003c/p>\n\u003cp>There you have it. This Halloween cookie plate is inspired by the candy we know, love and gorge on every year — just in cookie form! You’ll get 2 of each of the following: Peanut Butter Cup Cookie, Caramel & Chocolate Coated Biscuit Cookie, Gumdrop Cookie and Caramel Apple Cookie. My favorites were the Peanut Butter Cup and the Caramel Apple.\u003c/p>\n\u003ch2>Merchant Roots’s Charcoal Pasta\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/te25tTG2r4u\">1365 Fillmore St.\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94115\u003c/p>\n\u003cfigure id=\"attachment_131034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00647-e1540242135767.jpg\" alt=\"The charcoal farfalle dish from Merchant Roots.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131034\">\u003cfigcaption class=\"wp-caption-text\">The charcoal farfalle dish from Merchant Roots. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We \u003ca href=\"https://www.kqed.org/bayareabites/128414/merchant-roots-daytime-grocer-and-imaginative-nighttime-tasting-menu-table-arrives-on-fillmore\">visited Merchant Roots when they first opened\u003c/a>, and, as our writer Trevor Felch wrote, “It’s impossible to give a blanket label for this concept, long in the making by business and life partners Ryan Shelton and Madison Michael. There really is nothing quite like it in the Bay Area.” So we weren’t too surprised to hear that their fall special would be a unique treat made with fresh ingredients that Executive Chef/Proprietor Ryan Shelton sources from his network of farmers around California.\u003c/p>\n\u003cp>Available from October 25 to November 25, \u003ca href=\"http://www.merchantroots.com/\">Merchant Roots\u003c/a>’s lovely charcoal farfalle pasta is served with a coconut pumpkin curry sauce, fall vegetables, and chili oil. \u003c/p>\n\u003ch2>Ketsourine Macarons’s Halloween Macarons\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/xYHwF59u8ZF2\">500 Westlake Center\u003c/a>\u003cbr>\nDaly City, CA\u003cbr>\n94015\u003c/p>\n\u003cfigure id=\"attachment_131033\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00691-e1540242045370.jpg\" alt=\"An assortment of Halloween macarons in guava, strawberry, chocolate, mango and more.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131033\">\u003cfigcaption class=\"wp-caption-text\">An assortment of Halloween macarons in guava, strawberry, chocolate, mango and more. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Get the phones ready, folks. \u003ca href=\"https://ketsourinemacarons.com/\">Ketsourine Macarons\u003c/a> regularly provides adorably shaped macarons like Totoro, pandas, cats, baby chicks and so on, and you can get an assortment of Halloween-themed character macarons to make the occasion a little more fun (and Instagrammable)! Phi and Ketsourine Nguyen own the shop, and Phi tells us, “Ketsourine, my wife, does most of the design and whatever inspires her will determine what we create for the week.” \u003c/p>\n\u003cp>There’s no telling what will be available at the store when you arrive, so try calling in advance to see what’s available or make an order for pick up to make sure you’re getting the designs you want. Each macaron is light and generously filled with classic flavors like chocolate or strawberry, but you can also grab ones filled with guava, mango, pandan and more. Share them with friends or get a box all for yourself!\u003c/p>\n\u003ch2>Farmhouse Kitchen’s Halloween Specials\u003c/h2>\n\u003cp>\u003ca href=\"http://farmhousesf.com/\">Farmhouse Kitchen San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/2EtGZ4qR3VC2\">710 Florida St.\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94110\u003c/p>\n\u003cp>\u003ca href=\"http://www.farmhouseoak.com/\">Farmhouse Kitchen Oakland\u003c/a>\u003cbr>\n\u003ca>336 Water St.\u003c/a>\u003cbr>\nOakland, CA\u003cbr>\n94607\u003c/p>\n\u003cp>\u003ca href=\"http://www.daughterthai.com/\">Daughter Thai Kitchen\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8zpShdbyt3r\">6118 Medau Place\u003c/a>\u003cbr>\nOakland, CA\u003cbr>\n94611\u003c/p>\n\u003cfigure id=\"attachment_131045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00808-e1540412555324.jpg\" alt=\"Silk worms, larb-style.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131045\">\u003cfigcaption class=\"wp-caption-text\">Silk worms, larb-style. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve eaten at any of the Farmhouse Kitchen locations, you know the team behind the restaurant has a penchant for flair. From brightly colored florals decorating their tables and their servers to unique social media promotions for their spicy challenge, they know how to market themselves! It’s no surprise that they’re going all out for Halloween and giving diners multiple options for celebrating the spooky occasion.\u003c/p>\n\u003cp>Daring eaters can try the mieng non: fried silkworms tossed in roasted rice, onion and lime in betel leaf. Kunkanda \"Cartoon\" Phukchampa, the powerhouse behind Farmhouse Kitchen's media marketing, explains, \"We wanted something that matched Halloween, so having silkworms — it might be scary for some people who haven't had it or seen it before! Silkworms are also popular street food in Thailand and it is a good representation of Thai culture we want to bring to our customers at Farmhouse Kitchen.\" \u003c/p>\n\u003cfigure id=\"attachment_131046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00803-e1540412689522.jpg\" alt=\"Duck in red pumpkin curry is served in a pumpkin with beef jerky and Thai olive rice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131046\">\u003cfigcaption class=\"wp-caption-text\">Duck in red pumpkin curry is served in a pumpkin with beef jerky and Thai olive rice. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the main course, grab a Kang Ped Pumpkin. Maple Leaf Farms duck breast is served in a red pumpkin curry, lychee, tomato and basil, and the whole thing is delivered to your table in a pumpkin with Kobe Beef Jerky and Thai olive fried rice. \"With this dish, we don't serve duck often so we wanted to do something different and it goes well with the red pumpkin curry for a Halloween look,\" explains Cartoon. The pumpkin receptacle isn't cooked, so don't try to eat it! \u003c/p>\n\u003cp>To round everything out, you can even sandwich your meal with a Halloween cocktail and dessert. The Bloody Heaven cocktail made with Absolut Elyx Vodka, Giffard Elderflower, lemon and San Liege ‘The Offering’ will get the party started, and the Fresh Pumpkin Creme Brulee will provide a sweet end to the meal. The pumpkin that the creme brulee is served in \u003ci>is\u003c/i> cooked through, so scoop up some pumpkin with every bite!\u003c/p>\n\u003cfigure id=\"attachment_131047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00810-e1540412758513.jpg\" alt=\"Pumpkin Creme Brulee is served up in a real pumpkin, dainty and delicious.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131047\">\u003cfigcaption class=\"wp-caption-text\">Pumpkin Creme Brulee is served up in a real pumpkin, dainty and delicious. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This special menu will be available at both Farmhouse Kitchen locations and at Oakland’s Daughter Thai Kitchen until October 31st. Keep in mind that the San Francisco location does not have a liquor license, so you can substitute the Bloody Heaven cocktail with a Singha beer instead.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Did you see any other Halloween specials worth sharing around the Bay? Or maybe you’re making something at home to wow friends, families, and trick or treaters? Share with us on social media with #KQEDFood!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Mission’s Prairie Looks to Change San Francisco’s Italian Dining Landscape",
"title": "The Mission’s Prairie Looks to Change San Francisco’s Italian Dining Landscape",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>It takes less than minute after entering to understand that Prairie is neither your typical Italian restaurant, nor your typical restaurant in general. The opening item on the food menu is — mochi. Yes, \u003ci>mochi\u003c/i>. Meanwhile, upon noticing that curveball, the host or hostess will inform you that the ordering process is done with the pencil on the table and accompanying ordering card with each menu item listed in abbreviated form. Then you just simply put the card in a slot at the edge of the table and a server will swing by to pick it up. It’s a checklist style of selecting the course of action for your meal, resembling how many yakitori or dim sum establishments ask for diners to order. Via this method, the generally long, rambling ordering ordeal of diners muttering “we’ll have the halibut, wait, no, the steak, or actually we can’t decide; hold on” is eliminated. The fuss is gone.\u003c/p>\n\u003cp>This sets the tone for the debut solo brick-and-mortar restaurant from Anthony Strong, one of San Francisco’s leading authorities on Italian cooking — an Iowa-born, Le Bernardin (New York) and Delfina-trained chef who isn’t one to follow the hard-and-fast rules of a particular cuisine or the customs of fine dining at the Mission’s newly opened \u003ca href=\"http://prairiesf.com/\">Prairie\u003c/a>.\u003c/p>\n\u003cp>“Take the fussiness out of it” is something that you’ll hear Strong say again and again, whether he is referring to fine dining food or fine dining service. He wants everyone to dig in, pour the wine and just get lost in the moment. In a city where every restaurant is constantly under the “everyone thinks they are a critic” spotlight, why not have diners, you know, actually just dine and drink and talk?\u003c/p>\n\u003cp>So, that mochi gets wrapped in guanciale, then nestled in a radicchio leaf, and drizzled with some thick, aged balsamic vinegar for a $4 two-bite wallop that sends a Japanese izakaya standard (bacon-wrapped mochi) to the hills of Emilia Romagna. Elsewhere, a full pound of Salt Springs mussels is steamed with Prosecco and…nasturtium butter ($23), a fascinating use for a plant that is better known as a finishing flower garnish to the highest of high-end cuisine plates. Strong isn’t interested in how many likes your Instagram photos of his dishes will garner. He doesn’t even own tweezers for Prairie’s kitchen. He happily told us, “there are no flowers, swooshes and dots on our plates.” Instead of looking at the pretty flowers, he “smashes” them.\u003c/p>\n\u003cp>Strong is a disruptor. He doesn’t want this to be another Italian restaurant in a city full of Cal-Ital highlights. Each one is a bit different,so where does Prairie fall on the spectrum? The restaurant describes itself as “New-School Italian” which is really a way of saying a cuisine that is rooted in classic Italian and then lets its hair down. As Strong puts it, for some dishes, “We’re just going to get straight to the damn point and do straight-up Italian food. And then in other things, we’re going all over the place.”\u003c/p>\n\u003cfigure id=\"attachment_131186\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-131186 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-800x1123.jpg\" alt=\"\" width=\"800\" height=\"1123\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-800x1123.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-160x225.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-768x1078.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753.jpg 855w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-240x337.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-375x526.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-520x730.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef/owner Anthony Strong. Photo courtesy of Prairie.\u003c/figcaption>\u003c/figure>\n\u003cp>The guanciale-wrapped mochi and mussels are great examples of what this relentlessly forward-thinking chef is designing in the kitchen. Strong opens the food menu with a half-dozen antipasti, including the guanciale mochi, all of which are a world away from red sauce joints. As a nod to autumn, Fuyu persimmons partner with Urfa pepper (most commonly seen in Turkish or Arab cuisines) and pine nut miso ($8). Castelvetrano olives are dusted with a spicy Meyer lemon kosho ($7) — Italy, northern California and Japan all in one.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Meanwhile, bread plays a huge part in other starting options but aren’t your normal crostini-based antipasti. “Pane Distrutto” is a must-order giant crouton-like specimen that looks like a meatball after being soaked with olive oil, then sops up a pile of Early Girl tomato pulp for a relentlessly delicious and different take on bruschetta. Like the mochi, it’s $4 apiece and the majority of diners aren’t going to want to share the few bites of it. “Carta di musica,” a thin, crackery Mediterranean flatbread, comes with salt cod \u003ci>gratinita\u003c/i> and Senise peppers ($16) in a nod to the French white fish and potato classic gratin/thick spread, Brandade.\u003c/p>\n\u003cfigure id=\"attachment_131012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131012\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00573-e1540238846167.jpg\" alt=\"Strong’s burrata preparation served with grilled levain, inspired by sour cream and onion dip.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Strong’s burrata preparation served with grilled levain, inspired by sour cream and onion dip. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Switching from France to an American football tailgate favorite, sour cream and onion dip is the inspiration for Strong’s burrata preparation served with grilled levain ($14). Strong considers burrata a near “perfect food” and wanted to think outside the burrata ball beyond just topping the cheese with a garnish or two like is the customary preparation. To tweak but not disturb such a fantastic original ingredient, the chef incorporates crème fraiche, folds them together with deeply cooked spring onions accented by lemon zest, and all together achieves the smooth-meets-chunky consistency of cottage cheese curds with the plush richness of burrata.\u003c/p>\n\u003cp>Another one of the many additional ways that he is changing up the restaurant status quo is service. As mentioned earlier, ordering is done by hand. Just check off the items that you’d like. Of course, servers are on hand to explain the difference between obscure Italian regions on the wine list (most wines are from Italy but the roster is always open to a few California or other European exceptions) or answer what “Pane Distrutto” even means (answer: destroyed bread). There is no robot making the pasta or tablets to order on or servers hawking small plates from carts.\u003c/p>\n\u003cfigure id=\"attachment_131011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131011\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00539-e1540238752262.jpg\" alt=\"An ordering menu at Prairie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">An ordering menu at Prairie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All of this comes not because Strong is anti-fine dining. He fully acknowledges that there is a time and place for all-encompassing special fine dining, like at some of Prairie’s neighbors (Lazy Bear is across the street and Californios is three blocks away). But, that is just not what he wanted to do with his own restaurant. Strong is just as much an entrepreneur trying to solve problems in his industry, as he is a restaurateur. Prairie is one of the few San Francisco restaurants to not accept tips, instead adding an 18% service charge to be shared by front and back of house staff in a democratic way that tips can’t provide. Strong isn’t one to attach formal titles to himself, but if he did, it would be something along the lines of Chef/Owner/General Manager/Cocktail Creator/Décor Designer/Carpenter/Doer of All Sorts of Random Tasks That Your Restaurant Needs.\u003c/p>\n\u003cp>While it can seem striking at first to diners who are new to Strong, his desire to lightly shake things up is something that makes complete sense dating back to before he played in his high school band that is one of the namesakes for the restaurant. The restaurant’s other namesake also is, of course, where Strong grew up and his road to San Francisco’s Prairie began.\u003c/p>\n\u003cp>Well, technically, he pointed out to us, he didn’t grow up ON the prairie. Strong is from eastern Iowa near the Mississippi River, where the “prairie ends and the bluffs drop down to the river.” There wasn’t much of a food culture there beyond “lots of corn and all sorts of livestock,” but there was lots of gardening and farming involved in his youth, with prominent produce in Iowa that even the most food-obsessed San Franciscan covets like morel mushrooms, ramps and fiddlehead ferns. As a hyper-energetic kid who loved the contrast of the manure smell of a garden to the beauty of a perfectly ripe tomato, and a kid who admittedly “geeked out” on first wave TV cooking shows by the likes of Martin Yan, the cards were set for Strong to be a chef.\u003c/p>\n\u003cfigure id=\"attachment_131018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131018\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00550-e1540239708521.jpg\" alt=\"Strong in Prairie's kitchen.\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">Strong in Prairie's kitchen. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His teenage years were spent in Minneapolis and there he transitioned from “basically being an honor student to skipping school to go work at one of his two restaurant jobs” because he thought, as his eyes widened when telling us recently about his adolescent self, “knives are cooler!” Strong continued: “I thought it was the coolest thing ever…I’ve always been a little nerdy, so hiding in a corner and playing with sharp sticks and fire and making stuff look and taste cool was right up my alley.” It \u003ci>seemed\u003c/i> like the perfect future for him.\u003c/p>\n\u003cp>On his first day of being elevated from a dishwasher and busboy to a kitchen role, Strong completely bombed in a Lucille Ball at the doughnut factory-type of comedy of errors. Another more experienced chef told him in a not-so confidence boosting way that day, “Dude, you are horrible at this.”\u003c/p>\n\u003cp>Somehow that did boost his confidence and Strong bypassed college for the Eric Ripert School of Cooking, getting the lowest level kitchen position at Le Bernardin and moving to New York at the age of 19. It was extremely difficult work at extremely low pay, but his drive to rise in the kitchen led him to soak up everything that legendary fine dining establishment could provide him. In 2006, it was time to pack up and head west, though, where Strong admits that he essentially “blew his last 80 bucks at Delfina.”\u003c/p>\n\u003cp>It may not have been the most fiscally prudent decision, yet it did prove to be a game-changing professional move as he asked for a job with Delfina’s chef and co-owner, Craig Stoll. He traded in Le Bernardin’s “live uni and expensive caviar” for the spaghetti and roast chicken at Delfina, along with California’s bounty of local ingredients. He remembers upon leaving New York, “Then I came out here and had sand dabs and anchovies for the first time, and it was like, ‘What are these lowly creatures that are so amazing?’ I just fell in love with it.”\u003c/p>\n\u003cp>For 11 years, Strong grew from the beginning stage at the 18th Street modern SF classic.\u003c/p>\n\u003cp>He dove headfirst into each of the Delfina establishments and was never afraid of shaking things up, something that obviously is reflected by Prairie. When Strong figured that time was up in the Delfina sphere, he knew that he wanted to “think outside the Italian box” and he “didn’t want to do anything normal.”\u003c/p>\n\u003cfigure id=\"attachment_131019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131019\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00583-e1540239878808.jpg\" alt=\"When Strong figured that time was up in the Delfina sphere, he knew that he wanted to “think outside the Italian box” and he “didn’t want to do anything normal.”\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">When Strong figured that time was up in the Delfina sphere, he knew that he wanted to “think outside the Italian box” and he “didn’t want to do anything normal.” \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That is how Strong ended up creating a restaurant without a home…or a truck…or a pop-up space…or any chairs for diners. He would share the kitchen at the Tenderloin’s Vietnamese stalwart, Turtle Tower, and create whatever he felt like cooking and sell it on the various meal delivery apps under the faux restaurant title of “Young Fava,” a nickname given by a pair of former Pizzeria Delfina chefs (one is now the sous chef at Prairie) to him while frying fava beans and as a nod to a generation of rappers who called themselves “Young” something (Young Jeezy, Young Money).\u003c/p>\n\u003cp>Whether Strong has a future in rapping or not — and probably not — he knew that he had to cook for real people in a sit-down room again. However, for that restaurant, Strong decided, “We’re not going to be an Italian restaurant with a three syllable name and I didn’t want an Italian restaurant with a three syllable name and I’m going to try to mess with service model a bit.”\u003c/p>\n\u003cp>Prairie eventually emerged for Strong in the former Hog and Rocks space. He inherited a compact 2300-square feet restaurant where roughly 30 percent of the real estate is devoted to kitchen space. Four chefs are stationed in that area with one devoted to pasta and one devoted to Prairie’s tour de force mesquite charcoal-fueled grill duo. One is a Josper grill that hails from Spain and one is a Texan & Woodshow Broiler.\u003c/p>\n\u003cp>The two grills are responsible for half the menu, ranging from a beautiful octopus sprawled out over seemingly a quarter-pound of fregola ($28) to charred Corno di Toro peppers ($9; like roasted marinated red peppers) that achieve the über-intense smokiness of mezcal to marrow bones ($22) that can later function as a good times igniting sherry shot “luge” depending if guests so desire.\u003c/p>\n\u003cfigure id=\"attachment_131014\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131014\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00567-e1540239142272.jpg\" alt=\"Rice cakes cooked with multi types of game fowl ragu.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Rice cakes cooked with multi types of game fowl ragu. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The oven’s bread and butter, if you will, are without question the meats. That was the case at Locanda after several Rome trips when Strong fell in love with the deep-flavored, flame-blistered meats at the likes of decades-old heavyweights in the Eternal City like Al Ceppo. That spirit follows to Prairie except in the globetrotting form of a half rack of Berkshire pork ribs with Calabrian XO rub ($25); thin-cut beef short ribs with a tea leaf salsa verde ($28); and lamb blade chops ($27), a lamb cut that is rarely seen on Bay Area menus. Strong describes it as, “Where the rib meets and the shoulder starts you get these cross-sections of all the fun stuff going on. It’s not like a cute little lamb chop and a little loin piece. It’s all this fun stuff. Fatty and texturally, it’s amazing.”\u003c/p>\n\u003cp>And then pivoting to the next-door primi station in Prairie’s kitchen, you really know this isn’t a North Beach trattoria when there are rice cakes on the pasta section of the menu. Strong loves rice cakes and sources them from Santa Clara, grills the stacks, then slices them and cooks them in bright, fragrant multi types of game fowl ragu. For the opening week, the rice cakes were paired with a Chanterelle mushroom sugo ($17). Elsewhere in the pasta sector, pappardelle might go the hearty beef route with beef cheeks “butcher’s wife style” ($18) or be bursting-at-the-seams Gulf shrimp and burrata tortelli in a slightly Szechuan evoking triple chili “action” and celery soffritto ($19).\u003c/p>\n\u003cfigure id=\"attachment_131016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131016\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00578-e1540239459582.jpg\" alt=\"Strong mans the bar to show us his fresh take on the Italian Greyhound.\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">Strong mans the bar to show us his fresh take on the Italian Greyhound. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, the cocktails, also designed by Strong. You’ll cringe when you hear about the Prairie Sour (all cocktails $13), but it’s an ode to a childhood school bus memory of Templeton rye (an Iowa based spirit and a nod to how the bus driver always smelled like bourbon), egg white (a fellow student always reeked of the eggs from his apparently recently eaten breakfast), and Sapling maple liqueur from his own maple syrup-soaked breakfast. And, there you have a whiskey sour via an Iowa school bus ride, folks.\u003c/p>\n\u003cp>Another cocktail borrows from Strong’s later research years visiting Italy. Outside of basic Negronis and \u003ci>appertivi\u003c/i>, he was frustrated by the lack of cocktails. However, all of the corner bars knew who to do fresh juices for the morning, so he convinced one to work on fresh grapefruit juice for an unknown-in-Italy classic American cocktail: the Greyhound. So, an “ultra-fresh” on the spot juiced grapefruit-forward Italian Greyhound with Cappelletti and Bruto Americano sweet-herbal liqueurs is served at Prairie. You’ll also find a Kombucha Bellini ($12); a sparkling Negroni (not a Sbagliato but an intense soda water-powered, on tap version of the classic); and gorgeously balanced and fizzy Suntory Toki whiskey highballs, made on one of the few Suntory Toki carbonation machines in America, are among the other cocktail offerings. For beer, there are five northern California taps and eight rare Japanese beers by the bottle.\u003c/p>\n\u003cfigure id=\"attachment_131017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131017\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00585-e1540239578142.jpg\" alt=\"Strong's on the spot juiced grapefruit-forward Italian Greyhound with Cappelletti and Bruto Americano.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Strong's on the spot juiced grapefruit-forward Italian Greyhound with Cappelletti and Bruto Americano. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Former guests of Hog & Rocks will recognize the bones of the space and rough shape of the restaurant — the dining room half is by the door and the bar half is on the opposite side of the room. Except, now the walls have been covered in ash wood panels dyed indigo by a traditional Japanese treatment style called “Aizome.” Hog & Rocks’ old communal table has been separated into some high-top tables in the bar area. Half of Hog & Rocks’ old bar was cut away and is now part of Prairie’s bar backdrop. Meanwhile, Prairie’s bar is now smaller and is now a backward L–shape, offering eight seats for guests. There are a total of 70 seats combined inside and outside at a handful of sidewalk tables.\u003c/p>\n\u003cp>As you’d expect with a restaurant that looks to change things up, you’ll find quirky objects throughout the room that follow the fun, slightly freewheeling ethos of Prairie. Strong’s girlfriend allowed Strong to add her glass bok choy sculpture and her “Not-A-Flamethrower” Flamethrower from Elon Musk’s Boring Company as decorative objects on the bar backdrop. Then there are the most talked-about, slightly bizarre art items from the dining room walls: NASA theoretical space colony renderings from the 1970s.\u003c/p>\n\u003cfigure id=\"attachment_131025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131025\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00535-e1540240419517.jpg\" alt=\"Strong’s girlfriend allowed Strong to add her glass bok choy sculpture and her “Not-A-Flamethrower” Flamethrower from Elon Musk’s Boring Company as decorative objects on the bar backdrop.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Strong’s girlfriend allowed Strong to add her glass bok choy sculpture and her “Not-A-Flamethrower” Flamethrower from Elon Musk’s Boring Company as decorative objects on the bar backdrop. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no pastry chef, but that doesn’t hold Strong back from crafting some cuisine-bending desserts nightly, like chocolate budino or warm chocolate “baba” (like a cross of fluffy cake with a thin frosting layer and bread pudding) infused with Earl Grey or trying to solve the cheesecake conundrum via a sheep’s milk yogurt crostata on a cinnamon and rye graham cracker crust, finished with syrup-enriched kumquats. Strong admits, “I’m very disappointed in about 99% of the cheesecakes out there” and he certainly isn’t alone in that regard.\u003c/p>\n\u003cp>The man is relentless. He wants to solve cheesecake. He wants to fix fine dining’s faults on the menu and in the dining room. He’s loosening the rules of Italian cooking. He’s the rare independent chef these days who has entered the big stage of primetime San Francisco dining without being a spin-off of a successful existing restaurant group or starting out fast-casual.\u003c/p>\n\u003cp>He hasn’t been afraid to try anything in his culinary career, from screwing up egg salad on day one to pairing mochi with guanciale today. That is why Strong is such a important character in the restaurant industry and why Prairie is one of the Bay Area’s most compelling restaurants in recent memory.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.prairiesf.com\">Prairie\u003c/a>\u003cbr>\n3431 19th St.\u003cbr>\nSan Francisco, CA\u003cbr>\n94110\u003cbr>\n415-483-1112\u003cbr>\n\u003ca href=\"https://www.facebook.com/prairiesf/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/prairiesf/?hl=en\">Instagram\u003c/a>\u003cbr>\nHours: Dinner Tuesday-Sunday 5:30PM-10PM (until 11PM Friday and Saturday). Brunch service is coming soon.\u003cbr>\nPrice: $$-$$$\u003c/p>\n\n",
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"excerpt": "Longtime Delfina group chef, Anthony Strong, makes his solo debut in the Mission with Prairie.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It takes less than minute after entering to understand that Prairie is neither your typical Italian restaurant, nor your typical restaurant in general. The opening item on the food menu is — mochi. Yes, \u003ci>mochi\u003c/i>. Meanwhile, upon noticing that curveball, the host or hostess will inform you that the ordering process is done with the pencil on the table and accompanying ordering card with each menu item listed in abbreviated form. Then you just simply put the card in a slot at the edge of the table and a server will swing by to pick it up. It’s a checklist style of selecting the course of action for your meal, resembling how many yakitori or dim sum establishments ask for diners to order. Via this method, the generally long, rambling ordering ordeal of diners muttering “we’ll have the halibut, wait, no, the steak, or actually we can’t decide; hold on” is eliminated. The fuss is gone.\u003c/p>\n\u003cp>This sets the tone for the debut solo brick-and-mortar restaurant from Anthony Strong, one of San Francisco’s leading authorities on Italian cooking — an Iowa-born, Le Bernardin (New York) and Delfina-trained chef who isn’t one to follow the hard-and-fast rules of a particular cuisine or the customs of fine dining at the Mission’s newly opened \u003ca href=\"http://prairiesf.com/\">Prairie\u003c/a>.\u003c/p>\n\u003cp>“Take the fussiness out of it” is something that you’ll hear Strong say again and again, whether he is referring to fine dining food or fine dining service. He wants everyone to dig in, pour the wine and just get lost in the moment. In a city where every restaurant is constantly under the “everyone thinks they are a critic” spotlight, why not have diners, you know, actually just dine and drink and talk?\u003c/p>\n\u003cp>So, that mochi gets wrapped in guanciale, then nestled in a radicchio leaf, and drizzled with some thick, aged balsamic vinegar for a $4 two-bite wallop that sends a Japanese izakaya standard (bacon-wrapped mochi) to the hills of Emilia Romagna. Elsewhere, a full pound of Salt Springs mussels is steamed with Prosecco and…nasturtium butter ($23), a fascinating use for a plant that is better known as a finishing flower garnish to the highest of high-end cuisine plates. Strong isn’t interested in how many likes your Instagram photos of his dishes will garner. He doesn’t even own tweezers for Prairie’s kitchen. He happily told us, “there are no flowers, swooshes and dots on our plates.” Instead of looking at the pretty flowers, he “smashes” them.\u003c/p>\n\u003cp>Strong is a disruptor. He doesn’t want this to be another Italian restaurant in a city full of Cal-Ital highlights. Each one is a bit different,so where does Prairie fall on the spectrum? The restaurant describes itself as “New-School Italian” which is really a way of saying a cuisine that is rooted in classic Italian and then lets its hair down. As Strong puts it, for some dishes, “We’re just going to get straight to the damn point and do straight-up Italian food. And then in other things, we’re going all over the place.”\u003c/p>\n\u003cfigure id=\"attachment_131186\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-131186 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-800x1123.jpg\" alt=\"\" width=\"800\" height=\"1123\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-800x1123.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-160x225.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-768x1078.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753.jpg 855w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-240x337.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-375x526.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-520x730.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef/owner Anthony Strong. Photo courtesy of Prairie.\u003c/figcaption>\u003c/figure>\n\u003cp>The guanciale-wrapped mochi and mussels are great examples of what this relentlessly forward-thinking chef is designing in the kitchen. Strong opens the food menu with a half-dozen antipasti, including the guanciale mochi, all of which are a world away from red sauce joints. As a nod to autumn, Fuyu persimmons partner with Urfa pepper (most commonly seen in Turkish or Arab cuisines) and pine nut miso ($8). Castelvetrano olives are dusted with a spicy Meyer lemon kosho ($7) — Italy, northern California and Japan all in one.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Meanwhile, bread plays a huge part in other starting options but aren’t your normal crostini-based antipasti. “Pane Distrutto” is a must-order giant crouton-like specimen that looks like a meatball after being soaked with olive oil, then sops up a pile of Early Girl tomato pulp for a relentlessly delicious and different take on bruschetta. Like the mochi, it’s $4 apiece and the majority of diners aren’t going to want to share the few bites of it. “Carta di musica,” a thin, crackery Mediterranean flatbread, comes with salt cod \u003ci>gratinita\u003c/i> and Senise peppers ($16) in a nod to the French white fish and potato classic gratin/thick spread, Brandade.\u003c/p>\n\u003cfigure id=\"attachment_131012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131012\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00573-e1540238846167.jpg\" alt=\"Strong’s burrata preparation served with grilled levain, inspired by sour cream and onion dip.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Strong’s burrata preparation served with grilled levain, inspired by sour cream and onion dip. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Switching from France to an American football tailgate favorite, sour cream and onion dip is the inspiration for Strong’s burrata preparation served with grilled levain ($14). Strong considers burrata a near “perfect food” and wanted to think outside the burrata ball beyond just topping the cheese with a garnish or two like is the customary preparation. To tweak but not disturb such a fantastic original ingredient, the chef incorporates crème fraiche, folds them together with deeply cooked spring onions accented by lemon zest, and all together achieves the smooth-meets-chunky consistency of cottage cheese curds with the plush richness of burrata.\u003c/p>\n\u003cp>Another one of the many additional ways that he is changing up the restaurant status quo is service. As mentioned earlier, ordering is done by hand. Just check off the items that you’d like. Of course, servers are on hand to explain the difference between obscure Italian regions on the wine list (most wines are from Italy but the roster is always open to a few California or other European exceptions) or answer what “Pane Distrutto” even means (answer: destroyed bread). There is no robot making the pasta or tablets to order on or servers hawking small plates from carts.\u003c/p>\n\u003cfigure id=\"attachment_131011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131011\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00539-e1540238752262.jpg\" alt=\"An ordering menu at Prairie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">An ordering menu at Prairie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All of this comes not because Strong is anti-fine dining. He fully acknowledges that there is a time and place for all-encompassing special fine dining, like at some of Prairie’s neighbors (Lazy Bear is across the street and Californios is three blocks away). But, that is just not what he wanted to do with his own restaurant. Strong is just as much an entrepreneur trying to solve problems in his industry, as he is a restaurateur. Prairie is one of the few San Francisco restaurants to not accept tips, instead adding an 18% service charge to be shared by front and back of house staff in a democratic way that tips can’t provide. Strong isn’t one to attach formal titles to himself, but if he did, it would be something along the lines of Chef/Owner/General Manager/Cocktail Creator/Décor Designer/Carpenter/Doer of All Sorts of Random Tasks That Your Restaurant Needs.\u003c/p>\n\u003cp>While it can seem striking at first to diners who are new to Strong, his desire to lightly shake things up is something that makes complete sense dating back to before he played in his high school band that is one of the namesakes for the restaurant. The restaurant’s other namesake also is, of course, where Strong grew up and his road to San Francisco’s Prairie began.\u003c/p>\n\u003cp>Well, technically, he pointed out to us, he didn’t grow up ON the prairie. Strong is from eastern Iowa near the Mississippi River, where the “prairie ends and the bluffs drop down to the river.” There wasn’t much of a food culture there beyond “lots of corn and all sorts of livestock,” but there was lots of gardening and farming involved in his youth, with prominent produce in Iowa that even the most food-obsessed San Franciscan covets like morel mushrooms, ramps and fiddlehead ferns. As a hyper-energetic kid who loved the contrast of the manure smell of a garden to the beauty of a perfectly ripe tomato, and a kid who admittedly “geeked out” on first wave TV cooking shows by the likes of Martin Yan, the cards were set for Strong to be a chef.\u003c/p>\n\u003cfigure id=\"attachment_131018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131018\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00550-e1540239708521.jpg\" alt=\"Strong in Prairie's kitchen.\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">Strong in Prairie's kitchen. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His teenage years were spent in Minneapolis and there he transitioned from “basically being an honor student to skipping school to go work at one of his two restaurant jobs” because he thought, as his eyes widened when telling us recently about his adolescent self, “knives are cooler!” Strong continued: “I thought it was the coolest thing ever…I’ve always been a little nerdy, so hiding in a corner and playing with sharp sticks and fire and making stuff look and taste cool was right up my alley.” It \u003ci>seemed\u003c/i> like the perfect future for him.\u003c/p>\n\u003cp>On his first day of being elevated from a dishwasher and busboy to a kitchen role, Strong completely bombed in a Lucille Ball at the doughnut factory-type of comedy of errors. Another more experienced chef told him in a not-so confidence boosting way that day, “Dude, you are horrible at this.”\u003c/p>\n\u003cp>Somehow that did boost his confidence and Strong bypassed college for the Eric Ripert School of Cooking, getting the lowest level kitchen position at Le Bernardin and moving to New York at the age of 19. It was extremely difficult work at extremely low pay, but his drive to rise in the kitchen led him to soak up everything that legendary fine dining establishment could provide him. In 2006, it was time to pack up and head west, though, where Strong admits that he essentially “blew his last 80 bucks at Delfina.”\u003c/p>\n\u003cp>It may not have been the most fiscally prudent decision, yet it did prove to be a game-changing professional move as he asked for a job with Delfina’s chef and co-owner, Craig Stoll. He traded in Le Bernardin’s “live uni and expensive caviar” for the spaghetti and roast chicken at Delfina, along with California’s bounty of local ingredients. He remembers upon leaving New York, “Then I came out here and had sand dabs and anchovies for the first time, and it was like, ‘What are these lowly creatures that are so amazing?’ I just fell in love with it.”\u003c/p>\n\u003cp>For 11 years, Strong grew from the beginning stage at the 18th Street modern SF classic.\u003c/p>\n\u003cp>He dove headfirst into each of the Delfina establishments and was never afraid of shaking things up, something that obviously is reflected by Prairie. When Strong figured that time was up in the Delfina sphere, he knew that he wanted to “think outside the Italian box” and he “didn’t want to do anything normal.”\u003c/p>\n\u003cfigure id=\"attachment_131019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131019\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00583-e1540239878808.jpg\" alt=\"When Strong figured that time was up in the Delfina sphere, he knew that he wanted to “think outside the Italian box” and he “didn’t want to do anything normal.”\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">When Strong figured that time was up in the Delfina sphere, he knew that he wanted to “think outside the Italian box” and he “didn’t want to do anything normal.” \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That is how Strong ended up creating a restaurant without a home…or a truck…or a pop-up space…or any chairs for diners. He would share the kitchen at the Tenderloin’s Vietnamese stalwart, Turtle Tower, and create whatever he felt like cooking and sell it on the various meal delivery apps under the faux restaurant title of “Young Fava,” a nickname given by a pair of former Pizzeria Delfina chefs (one is now the sous chef at Prairie) to him while frying fava beans and as a nod to a generation of rappers who called themselves “Young” something (Young Jeezy, Young Money).\u003c/p>\n\u003cp>Whether Strong has a future in rapping or not — and probably not — he knew that he had to cook for real people in a sit-down room again. However, for that restaurant, Strong decided, “We’re not going to be an Italian restaurant with a three syllable name and I didn’t want an Italian restaurant with a three syllable name and I’m going to try to mess with service model a bit.”\u003c/p>\n\u003cp>Prairie eventually emerged for Strong in the former Hog and Rocks space. He inherited a compact 2300-square feet restaurant where roughly 30 percent of the real estate is devoted to kitchen space. Four chefs are stationed in that area with one devoted to pasta and one devoted to Prairie’s tour de force mesquite charcoal-fueled grill duo. One is a Josper grill that hails from Spain and one is a Texan & Woodshow Broiler.\u003c/p>\n\u003cp>The two grills are responsible for half the menu, ranging from a beautiful octopus sprawled out over seemingly a quarter-pound of fregola ($28) to charred Corno di Toro peppers ($9; like roasted marinated red peppers) that achieve the über-intense smokiness of mezcal to marrow bones ($22) that can later function as a good times igniting sherry shot “luge” depending if guests so desire.\u003c/p>\n\u003cfigure id=\"attachment_131014\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131014\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00567-e1540239142272.jpg\" alt=\"Rice cakes cooked with multi types of game fowl ragu.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Rice cakes cooked with multi types of game fowl ragu. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The oven’s bread and butter, if you will, are without question the meats. That was the case at Locanda after several Rome trips when Strong fell in love with the deep-flavored, flame-blistered meats at the likes of decades-old heavyweights in the Eternal City like Al Ceppo. That spirit follows to Prairie except in the globetrotting form of a half rack of Berkshire pork ribs with Calabrian XO rub ($25); thin-cut beef short ribs with a tea leaf salsa verde ($28); and lamb blade chops ($27), a lamb cut that is rarely seen on Bay Area menus. Strong describes it as, “Where the rib meets and the shoulder starts you get these cross-sections of all the fun stuff going on. It’s not like a cute little lamb chop and a little loin piece. It’s all this fun stuff. Fatty and texturally, it’s amazing.”\u003c/p>\n\u003cp>And then pivoting to the next-door primi station in Prairie’s kitchen, you really know this isn’t a North Beach trattoria when there are rice cakes on the pasta section of the menu. Strong loves rice cakes and sources them from Santa Clara, grills the stacks, then slices them and cooks them in bright, fragrant multi types of game fowl ragu. For the opening week, the rice cakes were paired with a Chanterelle mushroom sugo ($17). Elsewhere in the pasta sector, pappardelle might go the hearty beef route with beef cheeks “butcher’s wife style” ($18) or be bursting-at-the-seams Gulf shrimp and burrata tortelli in a slightly Szechuan evoking triple chili “action” and celery soffritto ($19).\u003c/p>\n\u003cfigure id=\"attachment_131016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131016\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00578-e1540239459582.jpg\" alt=\"Strong mans the bar to show us his fresh take on the Italian Greyhound.\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">Strong mans the bar to show us his fresh take on the Italian Greyhound. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, the cocktails, also designed by Strong. You’ll cringe when you hear about the Prairie Sour (all cocktails $13), but it’s an ode to a childhood school bus memory of Templeton rye (an Iowa based spirit and a nod to how the bus driver always smelled like bourbon), egg white (a fellow student always reeked of the eggs from his apparently recently eaten breakfast), and Sapling maple liqueur from his own maple syrup-soaked breakfast. And, there you have a whiskey sour via an Iowa school bus ride, folks.\u003c/p>\n\u003cp>Another cocktail borrows from Strong’s later research years visiting Italy. Outside of basic Negronis and \u003ci>appertivi\u003c/i>, he was frustrated by the lack of cocktails. However, all of the corner bars knew who to do fresh juices for the morning, so he convinced one to work on fresh grapefruit juice for an unknown-in-Italy classic American cocktail: the Greyhound. So, an “ultra-fresh” on the spot juiced grapefruit-forward Italian Greyhound with Cappelletti and Bruto Americano sweet-herbal liqueurs is served at Prairie. You’ll also find a Kombucha Bellini ($12); a sparkling Negroni (not a Sbagliato but an intense soda water-powered, on tap version of the classic); and gorgeously balanced and fizzy Suntory Toki whiskey highballs, made on one of the few Suntory Toki carbonation machines in America, are among the other cocktail offerings. For beer, there are five northern California taps and eight rare Japanese beers by the bottle.\u003c/p>\n\u003cfigure id=\"attachment_131017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131017\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00585-e1540239578142.jpg\" alt=\"Strong's on the spot juiced grapefruit-forward Italian Greyhound with Cappelletti and Bruto Americano.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Strong's on the spot juiced grapefruit-forward Italian Greyhound with Cappelletti and Bruto Americano. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Former guests of Hog & Rocks will recognize the bones of the space and rough shape of the restaurant — the dining room half is by the door and the bar half is on the opposite side of the room. Except, now the walls have been covered in ash wood panels dyed indigo by a traditional Japanese treatment style called “Aizome.” Hog & Rocks’ old communal table has been separated into some high-top tables in the bar area. Half of Hog & Rocks’ old bar was cut away and is now part of Prairie’s bar backdrop. Meanwhile, Prairie’s bar is now smaller and is now a backward L–shape, offering eight seats for guests. There are a total of 70 seats combined inside and outside at a handful of sidewalk tables.\u003c/p>\n\u003cp>As you’d expect with a restaurant that looks to change things up, you’ll find quirky objects throughout the room that follow the fun, slightly freewheeling ethos of Prairie. Strong’s girlfriend allowed Strong to add her glass bok choy sculpture and her “Not-A-Flamethrower” Flamethrower from Elon Musk’s Boring Company as decorative objects on the bar backdrop. Then there are the most talked-about, slightly bizarre art items from the dining room walls: NASA theoretical space colony renderings from the 1970s.\u003c/p>\n\u003cfigure id=\"attachment_131025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131025\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00535-e1540240419517.jpg\" alt=\"Strong’s girlfriend allowed Strong to add her glass bok choy sculpture and her “Not-A-Flamethrower” Flamethrower from Elon Musk’s Boring Company as decorative objects on the bar backdrop.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Strong’s girlfriend allowed Strong to add her glass bok choy sculpture and her “Not-A-Flamethrower” Flamethrower from Elon Musk’s Boring Company as decorative objects on the bar backdrop. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no pastry chef, but that doesn’t hold Strong back from crafting some cuisine-bending desserts nightly, like chocolate budino or warm chocolate “baba” (like a cross of fluffy cake with a thin frosting layer and bread pudding) infused with Earl Grey or trying to solve the cheesecake conundrum via a sheep’s milk yogurt crostata on a cinnamon and rye graham cracker crust, finished with syrup-enriched kumquats. Strong admits, “I’m very disappointed in about 99% of the cheesecakes out there” and he certainly isn’t alone in that regard.\u003c/p>\n\u003cp>The man is relentless. He wants to solve cheesecake. He wants to fix fine dining’s faults on the menu and in the dining room. He’s loosening the rules of Italian cooking. He’s the rare independent chef these days who has entered the big stage of primetime San Francisco dining without being a spin-off of a successful existing restaurant group or starting out fast-casual.\u003c/p>\n\u003cp>He hasn’t been afraid to try anything in his culinary career, from screwing up egg salad on day one to pairing mochi with guanciale today. That is why Strong is such a important character in the restaurant industry and why Prairie is one of the Bay Area’s most compelling restaurants in recent memory.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.prairiesf.com\">Prairie\u003c/a>\u003cbr>\n3431 19th St.\u003cbr>\nSan Francisco, CA\u003cbr>\n94110\u003cbr>\n415-483-1112\u003cbr>\n\u003ca href=\"https://www.facebook.com/prairiesf/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/prairiesf/?hl=en\">Instagram\u003c/a>\u003cbr>\nHours: Dinner Tuesday-Sunday 5:30PM-10PM (until 11PM Friday and Saturday). Brunch service is coming soon.\u003cbr>\nPrice: $$-$$$\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: James Beard Taste America, Tasty Vegan Tacos and Banh Mi",
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"content": "\u003cp>Don’t miss this year's James Beard Taste America gala at the Fairmont, plus some hot tips on delicious vegan tacos (really), a Vietnamese fried fish banh mi, and a new $13 lunch at Tacolicious.\u003c/p>\n\u003ch2>James Beard Taste America Is Bringing an All-Star Culinary Cast to Dinner\u003c/h2>\n\u003cfigure id=\"attachment_130992\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130992\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/10.27.2017_JBFTA_SF_GammaNine_95_6063-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\">\u003cfigcaption class=\"wp-caption-text\">James Beard Taste America returns to the swanky Fairmont. \u003ccite>(Marc Fiorito, Gamma Nine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-dinner-2018\">James Beard Taste America event info\u003c/a>\u003cbr>\nFairmont San Francisco\u003cbr>\n\u003ca href=\"https://goo.gl/maps/9khXprUNYc32\">950 Mason St., San Francisco\u003c/a>\u003cbr>\nFriday, October 26\u003cbr>\n6pm reception, 7:30pm dinner\u003cbr>\n\u003ca href=\"https://501auctions.com/tastesanfrancisco/tickets?type=20658\">Tickets\u003c/a> start at $375 for GA, use code TABLETALKJBFTASF18 for $25 off a GA ticket\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>On Friday, October 26, \u003cstrong>James Beard \u003ca href=\"https://www.jamesbeard.org/tasteamerica\">Taste America\u003c/a> SF\u003c/strong> returns to the swanky Fairmont to host a very special \u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-dinner-2018\">evening\u003c/a>. It begins with a reception, featuring cocktails and hors d’oeuvres from local chefs and restaurateurs, including Reem Assil (Reem’s, Dyafa), Alexander Hong (Sorrel), David Nayfeld (Che Fico), Adam Tortosa (Robin), and host chef Oscar Gonzalez (Fairmont, San Francisco).\u003c/p>\n\u003cp>Then it’s time to be seated for a special dinner prepared by Taste America Visiting All-Star Abe Conlon (Fat Rice, Chicago) and Taste America Local All-Star Val Cantu (Californios, San Francisco), with bread service provided by Avery Ruzicka (Manresa Bread), and wines curated by Kimberly Charles and Ziggy Eschliman.\u003c/p>\n\u003cp>There’s going to be both a silent and lively auction with Andrew Freeman, and yours truly will be his wing-woman on stage when it’s bidding time. Capping off the night will be a dessert reception featuring Melissa Chou (Mister Jiu’s), Nick Muncy (\u003ci>Toothache \u003c/i>magazine), Angela Pinkerton (Theorita), and Michel Suas (B. Patisserie).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Can’t make it? There will also be free \u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-cooking-demo-2018\">cooking demos and book signings\u003c/a> with James Beard Award winners Abe Conlon (Fat Rice, Chicago) and local writer Bryant Terry at Sur La Table Union Street on Saturday, October 27 starting at 10am.\u003c/p>\n\u003ch2>The Vegan Tacos at Chisme Are So Good That Even Meat Lovers Will Be Impressed\u003c/h2>\n\u003cp>\u003ca href=\"https://chismesf.com/home\">Chisme Cantina\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/X28HqD6djZy\">882 Sutter St., San Francisco\u003c/a>\u003cbr>\nOpen Mon–Thu 11:30am–10:30pm\u003cbr>\nFri–Sat 11:30am–11:30pm\u003cbr>\nSun 11:30am–8:30pm\u003c/p>\n\u003cfigure id=\"attachment_130993\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130993\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-jackfruit-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The vegan jackfruit tacos at Chisme. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I love it when I go somewhere and the vegetarian options prove to be better than the meats. But when the vegan options beat everything, well, that’s what I call a happy surprise. \u003ca href=\"https://chismesf.com/home\">\u003cb>Chisme\u003c/b>\u003c/a>\u003cb> \u003c/b>is a Lower Nob Hill cantina that has been open for one year and is actually an import from Chicago. It’s a new style of taqueria, with creative, fresh, and lighter options than your usual SF taqueria selections. Their menu caters to all kinds of diners, from gluten-free to vegan, and you won’t feel like your selections are a consolation prize.\u003c/p>\n\u003cp>Their tacos come two per order, so ideally you can go with a friend who will mix and match with you. The hands-down winner and most exotic of the bunch is the jackfruit ($9 for two tacos), which comes fried in such satisfyingly crisp and juicy little pieces that are almost meaty, plus the unexpected addition of nori (dried seaweed), shredded cabbage, and it’s all topped with a verdant mint sauce — the taco transported me immediately to somewhere in the tropics.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The fried eggplant ($9) was well-seasoned and fried with a hearty breading and came nestled inside with some spinach, a peanut mole, and a bunch of shaved red onion. Like the jackfruit, the eggplant had fun texture and flavor, but the taco was not as abundant. I personally would like the corn tortillas (from local masa superstars La Palma) to be warmed up more (I love them blistered off the plancha), but I can see how they’re keeping things healthy. I’m also a lover of hot sauce and think Chisme should offer a clever housemade hot sauce on the tables.\u003c/p>\n\u003cfigure id=\"attachment_130994\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130994\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-twotacos-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The eggplant and skirt steak tacos at Chisme. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The skirt steak ($12) also featured the peanut mole, and came in a saucy combination of chipotle and caramelized onion, with a hearty scoop of guacamole and queso fresco crumbled on top. It was honestly the least impressive of the trio flavorwise — the steak was cut in ungainly pieces, and was lacking salt and a little hit of acidity that the other two had in spades (the squirt of lime I added wasn’t enough) — but it was definitely hefty. It just needed a little more pop.\u003c/p>\n\u003cfigure id=\"attachment_130995\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130995\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-bears-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\">\u003cfigcaption class=\"wp-caption-text\">Mariachi honey bears from fnnch! \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is pescatarian-friendly (I’m coming back for the shrimp and mahi-mahi tacos), and you’ll see creative touches like coconut ranch, and a bunch of unique sides, including cauliflower ceviche or a bowl of creamy mashed potatoes and poblano chile. Local BareBottle beers are available on draft, and there’s coconut horchata too. The space has cheerful turquoise doors, a mariachi honey bear mural by fnnch, and an upbeat soundtrack, with a friendly staff to match.\u003c/p>\n\u003ch2>Move Over, Filet-o-Fish, It’s Time to Meet the Crispy Lemongrass Fish Banh Mi\u003c/h2>\n\u003cp>Little Vietnam Cafe\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1ifVfymd5j32\">309 6th Ave., San Francisco\u003c/a>\u003cbr>\nOpen Wed–Mon 9am–5pm\u003c/p>\n\u003cfigure id=\"attachment_130996\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130996\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/littlevietnam-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The crispy lemongrass banh mi at Little Vietnam. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We are so lucky to have so many awesome Vietnamese banh mi sandwich shops around the city, offering what has to be the best sandwich deal in town (although I honestly feel guilty about not knowing where the meats are from — I make an exception for the occasional banh mi, I can’t stay away). In the Inner Richmond, there’s a little sandwich and pho shop called, appropriately enough, \u003cstrong>Little Vietnam Cafe\u003c/strong>. It does a brisk to-go business, but there are about six seats at a window counter, one two-top inside, and a few tables out front. Just like the name says, it’s tiny.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The banh mi sandwiches here are serviceable (especially for $5.95): there’s a grilled lemongrass pork version that is pretty good, even better with the add-on of a fried egg (don’t worry about forgetting to order it, the lady at the counter will totally up-sell you), but the winner sandwich is their crispy lemongrass fish (+ $1.50), which is currently cod. And the up-sell you need to add is Peter’s Special, a steep $1.50, but this funky lemongrass and dried shrimp sauce are what will give your banh mi the jam (they already put some in it, but you’ll want more). I wish they had some dill to add, it would bring this sandwich over into some \u003ca href=\"https://www.nytimes.com/2012/05/30/dining/cha-ca-la-vong-a-dish-inspired-by-a-dive-in-hanoi.html\">cha ca la Vong\u003c/a> territory, but it’s close enough. I actually added some fennel fronds I had at home because I’m a kook like that.\u003c/p>\n\u003cp>There’s also pho and bun rieu on the menu, but I’ve never had time to try it. Vegetarians have some great options here, from the crispy tofu banh mi to spring rolls in the refrigerated section to the spicy vegetarian pho they make here (which a friend of mine loves).\u003c/p>\n\u003cp>Be sure to check your order before you leave, mistakes happen here with some regularity. You don’t want to leave with someone’s crispy tofu sandwich when you ordered the crispy lemongrass fish, trust!\u003c/p>\n\u003ch2>Check Out Tacolicious’s New $13 Lunch Specials\u003c/h2>\n\u003cp>\u003ca href=\"https://www.tacolicious.com\">Tacolicious\u003c/a> (various locations)\u003cbr>\nAvailable Mon–Fri 11:30am–2pm\u003c/p>\n\u003cfigure id=\"attachment_130997\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130997\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/tacolicious-milanesa-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken/milanesa torta on the new Tacolicious lunch menu. \u003ccite>(Tacolicious)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for something new to add to your lunch routine? \u003ca href=\"https://www.tacolicious.com\">\u003cb>Tacolicious\u003c/b>\u003c/a> just launched a new $13 lunch menu, offering tortas, bowls, tacos, and more. You’ll find a classic fried chicken torta (Milanese-style) with pounded and crispy fried chicken, pepper jack, jalapeños, and crunchy cabbage, and there's a very Californian cauliflower torta with griddled Oaxaca cheese, piquillo peppers, and special sauce. You suffering from a hangover (or the hangries)? There’s also a hamburguesa with griddled ham and pickled jalapeños, inspired by a burger on the streets of Mexico. Every torta comes with a side salad (Marina Girl or kale salad), which you’ll definitely need with that hamburguesa.\u003c/p>\n\u003cp>You’ll have your choice of protein for the bowls, which come with midnight black beans, rice-o-licious (it really is great rice), avocado, red cabbage, pickled onions, and cilantro. You can also add chile con queso, which is probably one of the best add-ons in the history of add-ons for just $1.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Another option in the $13 lunch deal is to choose two tacos, and if you want to get your weekend started, there’s the prix-fixe power lunch: a taco, shot, and a beer.\u003cspan class=\"Apple-converted-space\"> Arriba!\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Can’t get away from your desk? You can order delivery via \u003ca href=\"http://www.trycaviar.com/r/amaz57\">Caviar\u003c/a>, and that code will give first-timers $10 off your first two orders.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Don’t miss this year's James Beard Taste America gala at the Fairmont, plus some hot tips on delicious vegan tacos (really), a Vietnamese fried fish banh mi, and a new $13 lunch at Tacolicious.\u003c/p>\n\u003ch2>James Beard Taste America Is Bringing an All-Star Culinary Cast to Dinner\u003c/h2>\n\u003cfigure id=\"attachment_130992\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130992\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/10.27.2017_JBFTA_SF_GammaNine_95_6063-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\">\u003cfigcaption class=\"wp-caption-text\">James Beard Taste America returns to the swanky Fairmont. \u003ccite>(Marc Fiorito, Gamma Nine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-dinner-2018\">James Beard Taste America event info\u003c/a>\u003cbr>\nFairmont San Francisco\u003cbr>\n\u003ca href=\"https://goo.gl/maps/9khXprUNYc32\">950 Mason St., San Francisco\u003c/a>\u003cbr>\nFriday, October 26\u003cbr>\n6pm reception, 7:30pm dinner\u003cbr>\n\u003ca href=\"https://501auctions.com/tastesanfrancisco/tickets?type=20658\">Tickets\u003c/a> start at $375 for GA, use code TABLETALKJBFTASF18 for $25 off a GA ticket\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>On Friday, October 26, \u003cstrong>James Beard \u003ca href=\"https://www.jamesbeard.org/tasteamerica\">Taste America\u003c/a> SF\u003c/strong> returns to the swanky Fairmont to host a very special \u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-dinner-2018\">evening\u003c/a>. It begins with a reception, featuring cocktails and hors d’oeuvres from local chefs and restaurateurs, including Reem Assil (Reem’s, Dyafa), Alexander Hong (Sorrel), David Nayfeld (Che Fico), Adam Tortosa (Robin), and host chef Oscar Gonzalez (Fairmont, San Francisco).\u003c/p>\n\u003cp>Then it’s time to be seated for a special dinner prepared by Taste America Visiting All-Star Abe Conlon (Fat Rice, Chicago) and Taste America Local All-Star Val Cantu (Californios, San Francisco), with bread service provided by Avery Ruzicka (Manresa Bread), and wines curated by Kimberly Charles and Ziggy Eschliman.\u003c/p>\n\u003cp>There’s going to be both a silent and lively auction with Andrew Freeman, and yours truly will be his wing-woman on stage when it’s bidding time. Capping off the night will be a dessert reception featuring Melissa Chou (Mister Jiu’s), Nick Muncy (\u003ci>Toothache \u003c/i>magazine), Angela Pinkerton (Theorita), and Michel Suas (B. Patisserie).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Can’t make it? There will also be free \u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-cooking-demo-2018\">cooking demos and book signings\u003c/a> with James Beard Award winners Abe Conlon (Fat Rice, Chicago) and local writer Bryant Terry at Sur La Table Union Street on Saturday, October 27 starting at 10am.\u003c/p>\n\u003ch2>The Vegan Tacos at Chisme Are So Good That Even Meat Lovers Will Be Impressed\u003c/h2>\n\u003cp>\u003ca href=\"https://chismesf.com/home\">Chisme Cantina\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/X28HqD6djZy\">882 Sutter St., San Francisco\u003c/a>\u003cbr>\nOpen Mon–Thu 11:30am–10:30pm\u003cbr>\nFri–Sat 11:30am–11:30pm\u003cbr>\nSun 11:30am–8:30pm\u003c/p>\n\u003cfigure id=\"attachment_130993\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130993\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-jackfruit-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The vegan jackfruit tacos at Chisme. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I love it when I go somewhere and the vegetarian options prove to be better than the meats. But when the vegan options beat everything, well, that’s what I call a happy surprise. \u003ca href=\"https://chismesf.com/home\">\u003cb>Chisme\u003c/b>\u003c/a>\u003cb> \u003c/b>is a Lower Nob Hill cantina that has been open for one year and is actually an import from Chicago. It’s a new style of taqueria, with creative, fresh, and lighter options than your usual SF taqueria selections. Their menu caters to all kinds of diners, from gluten-free to vegan, and you won’t feel like your selections are a consolation prize.\u003c/p>\n\u003cp>Their tacos come two per order, so ideally you can go with a friend who will mix and match with you. The hands-down winner and most exotic of the bunch is the jackfruit ($9 for two tacos), which comes fried in such satisfyingly crisp and juicy little pieces that are almost meaty, plus the unexpected addition of nori (dried seaweed), shredded cabbage, and it’s all topped with a verdant mint sauce — the taco transported me immediately to somewhere in the tropics.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The fried eggplant ($9) was well-seasoned and fried with a hearty breading and came nestled inside with some spinach, a peanut mole, and a bunch of shaved red onion. Like the jackfruit, the eggplant had fun texture and flavor, but the taco was not as abundant. I personally would like the corn tortillas (from local masa superstars La Palma) to be warmed up more (I love them blistered off the plancha), but I can see how they’re keeping things healthy. I’m also a lover of hot sauce and think Chisme should offer a clever housemade hot sauce on the tables.\u003c/p>\n\u003cfigure id=\"attachment_130994\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130994\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-twotacos-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The eggplant and skirt steak tacos at Chisme. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The skirt steak ($12) also featured the peanut mole, and came in a saucy combination of chipotle and caramelized onion, with a hearty scoop of guacamole and queso fresco crumbled on top. It was honestly the least impressive of the trio flavorwise — the steak was cut in ungainly pieces, and was lacking salt and a little hit of acidity that the other two had in spades (the squirt of lime I added wasn’t enough) — but it was definitely hefty. It just needed a little more pop.\u003c/p>\n\u003cfigure id=\"attachment_130995\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130995\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-bears-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\">\u003cfigcaption class=\"wp-caption-text\">Mariachi honey bears from fnnch! \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is pescatarian-friendly (I’m coming back for the shrimp and mahi-mahi tacos), and you’ll see creative touches like coconut ranch, and a bunch of unique sides, including cauliflower ceviche or a bowl of creamy mashed potatoes and poblano chile. Local BareBottle beers are available on draft, and there’s coconut horchata too. The space has cheerful turquoise doors, a mariachi honey bear mural by fnnch, and an upbeat soundtrack, with a friendly staff to match.\u003c/p>\n\u003ch2>Move Over, Filet-o-Fish, It’s Time to Meet the Crispy Lemongrass Fish Banh Mi\u003c/h2>\n\u003cp>Little Vietnam Cafe\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1ifVfymd5j32\">309 6th Ave., San Francisco\u003c/a>\u003cbr>\nOpen Wed–Mon 9am–5pm\u003c/p>\n\u003cfigure id=\"attachment_130996\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130996\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/littlevietnam-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The crispy lemongrass banh mi at Little Vietnam. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We are so lucky to have so many awesome Vietnamese banh mi sandwich shops around the city, offering what has to be the best sandwich deal in town (although I honestly feel guilty about not knowing where the meats are from — I make an exception for the occasional banh mi, I can’t stay away). In the Inner Richmond, there’s a little sandwich and pho shop called, appropriately enough, \u003cstrong>Little Vietnam Cafe\u003c/strong>. It does a brisk to-go business, but there are about six seats at a window counter, one two-top inside, and a few tables out front. Just like the name says, it’s tiny.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The banh mi sandwiches here are serviceable (especially for $5.95): there’s a grilled lemongrass pork version that is pretty good, even better with the add-on of a fried egg (don’t worry about forgetting to order it, the lady at the counter will totally up-sell you), but the winner sandwich is their crispy lemongrass fish (+ $1.50), which is currently cod. And the up-sell you need to add is Peter’s Special, a steep $1.50, but this funky lemongrass and dried shrimp sauce are what will give your banh mi the jam (they already put some in it, but you’ll want more). I wish they had some dill to add, it would bring this sandwich over into some \u003ca href=\"https://www.nytimes.com/2012/05/30/dining/cha-ca-la-vong-a-dish-inspired-by-a-dive-in-hanoi.html\">cha ca la Vong\u003c/a> territory, but it’s close enough. I actually added some fennel fronds I had at home because I’m a kook like that.\u003c/p>\n\u003cp>There’s also pho and bun rieu on the menu, but I’ve never had time to try it. Vegetarians have some great options here, from the crispy tofu banh mi to spring rolls in the refrigerated section to the spicy vegetarian pho they make here (which a friend of mine loves).\u003c/p>\n\u003cp>Be sure to check your order before you leave, mistakes happen here with some regularity. You don’t want to leave with someone’s crispy tofu sandwich when you ordered the crispy lemongrass fish, trust!\u003c/p>\n\u003ch2>Check Out Tacolicious’s New $13 Lunch Specials\u003c/h2>\n\u003cp>\u003ca href=\"https://www.tacolicious.com\">Tacolicious\u003c/a> (various locations)\u003cbr>\nAvailable Mon–Fri 11:30am–2pm\u003c/p>\n\u003cfigure id=\"attachment_130997\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130997\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/tacolicious-milanesa-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken/milanesa torta on the new Tacolicious lunch menu. \u003ccite>(Tacolicious)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for something new to add to your lunch routine? \u003ca href=\"https://www.tacolicious.com\">\u003cb>Tacolicious\u003c/b>\u003c/a> just launched a new $13 lunch menu, offering tortas, bowls, tacos, and more. You’ll find a classic fried chicken torta (Milanese-style) with pounded and crispy fried chicken, pepper jack, jalapeños, and crunchy cabbage, and there's a very Californian cauliflower torta with griddled Oaxaca cheese, piquillo peppers, and special sauce. You suffering from a hangover (or the hangries)? There’s also a hamburguesa with griddled ham and pickled jalapeños, inspired by a burger on the streets of Mexico. Every torta comes with a side salad (Marina Girl or kale salad), which you’ll definitely need with that hamburguesa.\u003c/p>\n\u003cp>You’ll have your choice of protein for the bowls, which come with midnight black beans, rice-o-licious (it really is great rice), avocado, red cabbage, pickled onions, and cilantro. You can also add chile con queso, which is probably one of the best add-ons in the history of add-ons for just $1.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Another option in the $13 lunch deal is to choose two tacos, and if you want to get your weekend started, there’s the prix-fixe power lunch: a taco, shot, and a beer.\u003cspan class=\"Apple-converted-space\"> Arriba!\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "5 Upcoming Cannabis Edibles and Drinks You Need to Know",
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"content": "\u003cp>In September 2018, the Sonoma County Fairgrounds in Santa Rosa hosted a two-day, B2B cannabis trade show, \u003ca href=\"https://www.hallofflowers.com\">\u003cstrong>Hall of Flowers\u003c/strong>\u003c/a>, which left folks in the canna-biz buzzing over how well-organized, well-curated, and well-designed it was, especially considering it was the first time for the show. The organizers have a background in producing music and fashion trade shows, and it shone through in the show floor’s minimalist yet approachable design, smart selection of top cannabis brands and buyers, cool photographic elements, upbeat music, and chill-out spaces (including a popular ping-pong table).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[contextly_sidebar id=\"Nlgvj9jzHx2wWNbSuHyezhw95uKFdYqC\"]\u003c/p>\n\u003cp>There was even a rousing keynote from \u003cstrong>Gary Vaynerchuk\u003c/strong> to a packed room and standing-room-only audience after the first day of the show (which you can watch \u003ca href=\"https://www.hallofflowers.com/keynote/\">here\u003c/a>). His message of collaboration was so inspiring that my posse and I were mulling over how effective it would have been to begin the trade show with his talk—it really would have set a positive and extra-engaged tone for the entire show and interactions.\u003c/p>\n\u003cfigure id=\"attachment_130788\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130788\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/gary-vee-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Gary Vaynerchuk gave quite the keynote speech at the Hall of Flowers. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There were around 150 brands at Hall of Flowers, exhibiting existing products to brand-new ones (Kiva launched their new Camino line of gummies at the show) to sneak peeks of products that are coming soon (well, as soon as they make it through some regulatory hurdles). It was fun to have some SoCal brands in the house that I haven’t seen before, with some hoping to ramp up distribution here in NorCal. Over 1,500 guests attended the show, with 300–400 buyers.\u003c/p>\n\u003cp>Here’s a sneak peek at five of the most interesting and high-quality edibles and beverages I spotted at the show that cannabis lovers can look forward to trying very soon.\u003c/p>\n\u003ch2>Camino Gummies by Kiva Confections\u003c/h2>\n\u003cfigure id=\"attachment_130789\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130789\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/camino-pineapple-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Kiva launched their new line of Camino gummies at Hall of Flowers. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area cannabis manufacturer \u003ca href=\"http://kivaconfections.com\">Kiva Confections\u003c/a> is known for their Terra Bites (both in blueberry and espresso bean), chocolate Kiva Bars, and their microdoser favorite Petra Mints (in matcha mint and eucalyptus), but now they have a new cannabis-infused gummy product line to share: \u003cstrong>Camino\u003c/strong>. The name refers to California’s El Camino Real, which extends from San Diego all the way to Sonoma.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Each of the four gummies has a flavor that pays homage to California produce and regional flavors, and each has its own blend of THC, CBD, and terpenes for a desired effect. Kiva has been working on these recipes and formulations for over two years, integrating both academic terpene research and consumer feedback.\u003c/p>\n\u003cp>The Pineapple Habanero gummies are paired with stimulating sativa terpenes for the perfect daytime gummy (5mg of THC), while the Sparkling Pear Prosecco is designed to be social, with 6mg of CBD and 2mg of THC for a pleasant high without inducing anxiety. The Blenheim Apricot gummy features a hybrid of indica and sativa terpenes for a balanced high (5mg of THC). If you want to chill out, the Wild Berry gummy is a combo of wild blackberry and fresh raspberries with indica terpenes for a laid-back high (5mg of THC). I had a chance to taste unmedicated samples at the show, and each had bright flavor, a pleasant texture, and the shape makes it easy to bite or cut into two for a microdose.\u003c/p>\n\u003cp>Camino gummies will be available starting at the end of October in California.\u003c/p>\n\u003ch2>Mr. Moxey’s Mints\u003c/h2>\n\u003cfigure id=\"attachment_130790\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130790\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/mr-moxeys-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Mr. Moxey's Mints are coming to California. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I was on a cannabis research trip in Washington a year ago, I fell in love with these award-winning and low-dose mints that, like the Camino gummies, are synthesized for a specific experience and mental state, although these mints depend upon herbal ingredients (or “\u003ca href=\"https://www.moxeysmints.com/herbal-allies\">allies\u003c/a>,” as they call them). And guess what: \u003ca href=\"https://www.moxeysmints.com\">Mr. Moxey’s Mints\u003c/a> are coming to California! They are targeting mid-November to be in dispensaries.\u003c/p>\n\u003cp>There’s the Energizing Peppermint, with Siberian ginseng and gingko (5mg THC per mint), while the Balance Peppermint version is a 1:1 blend of hybrid 5mg THC and 5mg CBD—there’s also the CBD Peppermint, with 5mg CBD and 1mg THC per mint, plus Indian gooseberry to support rejuvenation and echinacea to boost immunity. If you want to chillax, the Relaxing Cinnamon mint includes California poppy to relieve tension and chamomile to chill you out (5mg of THC). And if you want some balance and rejuvenation, the CBD ginger mints have 5mg CBD and 1mg THC per mint, plus Indian gooseberry and echinacea (they have a great spicy kick to them). I look forward to seeing tins of these well-made microdoser mints in California soon!\u003c/p>\n\u003ch2>Dr. Norm’s Cookies\u003c/h2>\n\u003cfigure id=\"attachment_130792\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130792\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/drnorms-e1539243766996-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Dr. Norm's cookies come in all kinds of variations, including a new CBD version. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.doctornorms.com\">Dr. Norm's\u003c/a> is a family-owned cookie company is based in Southern California, but they just expanded their distribution to Northern California, so you should be seeing their cookie bags around more (you can order them on Eaze). Their brand is based around their mom’s recipe for chocolate chip cookies (she would put Heath Bar toffee and pecans in them), but leave it to the kids to add some cannabis distillate to the cookies. Those crazy kids.\u003c/p>\n\u003cp>The cookie line has a variety of THC doses: 5mg, 10mg, or 25mg, and they just released two more kinds. One is their 10mg THC peanut butter-chocolate cookie (and it’s vegan!). Another is their peanut butter-chocolate cookie made with 15mg of CBD (originally sourced from hemp, but now from cannabis), so it’s non-intoxicating, and can be great for relaxation, reducing inflammation, and pain. Coming very soon is a 1:1 cookie, with 10mg CBD and 10mg THC, in chocolate and peanut butter.\u003c/p>\n\u003cp>The cookies have a nice balance of chewy and crunchy, they don’t taste like mass-produced cookies, and you shouldn’t notice a weedy taste. They’re tasty, so you don’t want to mindlessly snack on them—decide your consumption ahead of time, take the cookie (or cookies) out of the bag, and then put them away. Yup, even if they’re 40 calories and under. Re-enacting Cookie Monster on THC-infused cookies is asking for trouble.\u003c/p>\n\u003ch2>Shane’s Tea\u003c/h2>\n\u003cfigure id=\"attachment_130793\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130793\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/shanes-tea-800x1066.jpg\" alt=\"\" width=\"800\" height=\"1066\">\u003cfigcaption class=\"wp-caption-text\">Shane's Tea will come in three different iced tea flavors. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Iced tea fans will want to keep their eyes peeled for this line of teas (\u003ca href=\"http://www.shanestea.com\">Shane's Tea\u003c/a>) from founder Shane Coronado, who wanted to create a healthy product that is organic where possible and natural. There are three flavors: the Fifty Fifty with Darjeeling tea and lemon juice (just like an Arnold Palmer), Honey Green made with green tea and honey (my favorite of the bunch), and Raspberry with raspberries and Darjeeling tea (for those who like a sweeter and fruity iced tea). He infuses the teas with cannabis distillate, and they will come in two kinds (in all three flavors): 10mg THC and 25mg CBD, or a CBD-only version (which will launch first).\u003c/p>\n\u003cp>His teas were around before legalization (in 2014), but are currently off the shelves while he’s ramping up to get the product ready for the adult-use market. He plans to launch the teas in spring 2019, and they will roll out in Southern California first.\u003c/p>\n\u003ch2>Tinley Cocktails\u003c/h2>\n\u003cfigure id=\"attachment_130797\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130797\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/tinley-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">The Tinley Margarita will contain 10mg of cannabis (but no alcohol) when it comes out in November. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Are you a fan of margaritas and Moscow mules? What if your drink didn’t have any alcohol in it, but it had 10mg of uplifting Pineapple Jack Sativa instead? Per current regulations, cannabis and alcohol can’t be combined in a product—but making a cannabis beverage that tastes like a cocktail? Yes, please. Both of \u003ca href=\"https://tinleycollective.com\">Tinley Cocktails\u003c/a>'s alcohol-free beverages are single-serve (12 ounces) and unlike their alcoholic counterparts, have fewer calories (the margarita is only 60 calories per serving).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>While Tinley can’t share their process or exact ingredients, they tell me the margarita is infused with tequila (but they remove the alcohol) and lime extract. The Flying Mule is made with ginger beer and lime “essence,” and is quite refreshing and easy to drink (so keep an eye on it). You can expect to feel some effects in 15–20 minutes, and they tell me it packs a pleasant head high and euphoria.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>After going through some batch-testing issues (like many other cannabis manufacturers right now—testing is posing all kinds of challenges, especially for beverages), they hope to be in stock in a couple weeks. They tell me there will be numerous stockists in Northern California. Cheers!\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In September 2018, the Sonoma County Fairgrounds in Santa Rosa hosted a two-day, B2B cannabis trade show, \u003ca href=\"https://www.hallofflowers.com\">\u003cstrong>Hall of Flowers\u003c/strong>\u003c/a>, which left folks in the canna-biz buzzing over how well-organized, well-curated, and well-designed it was, especially considering it was the first time for the show. The organizers have a background in producing music and fashion trade shows, and it shone through in the show floor’s minimalist yet approachable design, smart selection of top cannabis brands and buyers, cool photographic elements, upbeat music, and chill-out spaces (including a popular ping-pong table).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>There was even a rousing keynote from \u003cstrong>Gary Vaynerchuk\u003c/strong> to a packed room and standing-room-only audience after the first day of the show (which you can watch \u003ca href=\"https://www.hallofflowers.com/keynote/\">here\u003c/a>). His message of collaboration was so inspiring that my posse and I were mulling over how effective it would have been to begin the trade show with his talk—it really would have set a positive and extra-engaged tone for the entire show and interactions.\u003c/p>\n\u003cfigure id=\"attachment_130788\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130788\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/gary-vee-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Gary Vaynerchuk gave quite the keynote speech at the Hall of Flowers. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There were around 150 brands at Hall of Flowers, exhibiting existing products to brand-new ones (Kiva launched their new Camino line of gummies at the show) to sneak peeks of products that are coming soon (well, as soon as they make it through some regulatory hurdles). It was fun to have some SoCal brands in the house that I haven’t seen before, with some hoping to ramp up distribution here in NorCal. Over 1,500 guests attended the show, with 300–400 buyers.\u003c/p>\n\u003cp>Here’s a sneak peek at five of the most interesting and high-quality edibles and beverages I spotted at the show that cannabis lovers can look forward to trying very soon.\u003c/p>\n\u003ch2>Camino Gummies by Kiva Confections\u003c/h2>\n\u003cfigure id=\"attachment_130789\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130789\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/camino-pineapple-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Kiva launched their new line of Camino gummies at Hall of Flowers. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area cannabis manufacturer \u003ca href=\"http://kivaconfections.com\">Kiva Confections\u003c/a> is known for their Terra Bites (both in blueberry and espresso bean), chocolate Kiva Bars, and their microdoser favorite Petra Mints (in matcha mint and eucalyptus), but now they have a new cannabis-infused gummy product line to share: \u003cstrong>Camino\u003c/strong>. The name refers to California’s El Camino Real, which extends from San Diego all the way to Sonoma.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Each of the four gummies has a flavor that pays homage to California produce and regional flavors, and each has its own blend of THC, CBD, and terpenes for a desired effect. Kiva has been working on these recipes and formulations for over two years, integrating both academic terpene research and consumer feedback.\u003c/p>\n\u003cp>The Pineapple Habanero gummies are paired with stimulating sativa terpenes for the perfect daytime gummy (5mg of THC), while the Sparkling Pear Prosecco is designed to be social, with 6mg of CBD and 2mg of THC for a pleasant high without inducing anxiety. The Blenheim Apricot gummy features a hybrid of indica and sativa terpenes for a balanced high (5mg of THC). If you want to chill out, the Wild Berry gummy is a combo of wild blackberry and fresh raspberries with indica terpenes for a laid-back high (5mg of THC). I had a chance to taste unmedicated samples at the show, and each had bright flavor, a pleasant texture, and the shape makes it easy to bite or cut into two for a microdose.\u003c/p>\n\u003cp>Camino gummies will be available starting at the end of October in California.\u003c/p>\n\u003ch2>Mr. Moxey’s Mints\u003c/h2>\n\u003cfigure id=\"attachment_130790\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130790\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/mr-moxeys-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Mr. Moxey's Mints are coming to California. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I was on a cannabis research trip in Washington a year ago, I fell in love with these award-winning and low-dose mints that, like the Camino gummies, are synthesized for a specific experience and mental state, although these mints depend upon herbal ingredients (or “\u003ca href=\"https://www.moxeysmints.com/herbal-allies\">allies\u003c/a>,” as they call them). And guess what: \u003ca href=\"https://www.moxeysmints.com\">Mr. Moxey’s Mints\u003c/a> are coming to California! They are targeting mid-November to be in dispensaries.\u003c/p>\n\u003cp>There’s the Energizing Peppermint, with Siberian ginseng and gingko (5mg THC per mint), while the Balance Peppermint version is a 1:1 blend of hybrid 5mg THC and 5mg CBD—there’s also the CBD Peppermint, with 5mg CBD and 1mg THC per mint, plus Indian gooseberry to support rejuvenation and echinacea to boost immunity. If you want to chillax, the Relaxing Cinnamon mint includes California poppy to relieve tension and chamomile to chill you out (5mg of THC). And if you want some balance and rejuvenation, the CBD ginger mints have 5mg CBD and 1mg THC per mint, plus Indian gooseberry and echinacea (they have a great spicy kick to them). I look forward to seeing tins of these well-made microdoser mints in California soon!\u003c/p>\n\u003ch2>Dr. Norm’s Cookies\u003c/h2>\n\u003cfigure id=\"attachment_130792\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130792\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/drnorms-e1539243766996-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Dr. Norm's cookies come in all kinds of variations, including a new CBD version. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.doctornorms.com\">Dr. Norm's\u003c/a> is a family-owned cookie company is based in Southern California, but they just expanded their distribution to Northern California, so you should be seeing their cookie bags around more (you can order them on Eaze). Their brand is based around their mom’s recipe for chocolate chip cookies (she would put Heath Bar toffee and pecans in them), but leave it to the kids to add some cannabis distillate to the cookies. Those crazy kids.\u003c/p>\n\u003cp>The cookie line has a variety of THC doses: 5mg, 10mg, or 25mg, and they just released two more kinds. One is their 10mg THC peanut butter-chocolate cookie (and it’s vegan!). Another is their peanut butter-chocolate cookie made with 15mg of CBD (originally sourced from hemp, but now from cannabis), so it’s non-intoxicating, and can be great for relaxation, reducing inflammation, and pain. Coming very soon is a 1:1 cookie, with 10mg CBD and 10mg THC, in chocolate and peanut butter.\u003c/p>\n\u003cp>The cookies have a nice balance of chewy and crunchy, they don’t taste like mass-produced cookies, and you shouldn’t notice a weedy taste. They’re tasty, so you don’t want to mindlessly snack on them—decide your consumption ahead of time, take the cookie (or cookies) out of the bag, and then put them away. Yup, even if they’re 40 calories and under. Re-enacting Cookie Monster on THC-infused cookies is asking for trouble.\u003c/p>\n\u003ch2>Shane’s Tea\u003c/h2>\n\u003cfigure id=\"attachment_130793\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130793\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/shanes-tea-800x1066.jpg\" alt=\"\" width=\"800\" height=\"1066\">\u003cfigcaption class=\"wp-caption-text\">Shane's Tea will come in three different iced tea flavors. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Iced tea fans will want to keep their eyes peeled for this line of teas (\u003ca href=\"http://www.shanestea.com\">Shane's Tea\u003c/a>) from founder Shane Coronado, who wanted to create a healthy product that is organic where possible and natural. There are three flavors: the Fifty Fifty with Darjeeling tea and lemon juice (just like an Arnold Palmer), Honey Green made with green tea and honey (my favorite of the bunch), and Raspberry with raspberries and Darjeeling tea (for those who like a sweeter and fruity iced tea). He infuses the teas with cannabis distillate, and they will come in two kinds (in all three flavors): 10mg THC and 25mg CBD, or a CBD-only version (which will launch first).\u003c/p>\n\u003cp>His teas were around before legalization (in 2014), but are currently off the shelves while he’s ramping up to get the product ready for the adult-use market. He plans to launch the teas in spring 2019, and they will roll out in Southern California first.\u003c/p>\n\u003ch2>Tinley Cocktails\u003c/h2>\n\u003cfigure id=\"attachment_130797\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130797\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/tinley-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">The Tinley Margarita will contain 10mg of cannabis (but no alcohol) when it comes out in November. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Are you a fan of margaritas and Moscow mules? What if your drink didn’t have any alcohol in it, but it had 10mg of uplifting Pineapple Jack Sativa instead? Per current regulations, cannabis and alcohol can’t be combined in a product—but making a cannabis beverage that tastes like a cocktail? Yes, please. Both of \u003ca href=\"https://tinleycollective.com\">Tinley Cocktails\u003c/a>'s alcohol-free beverages are single-serve (12 ounces) and unlike their alcoholic counterparts, have fewer calories (the margarita is only 60 calories per serving).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>While Tinley can’t share their process or exact ingredients, they tell me the margarita is infused with tequila (but they remove the alcohol) and lime extract. The Flying Mule is made with ginger beer and lime “essence,” and is quite refreshing and easy to drink (so keep an eye on it). You can expect to feel some effects in 15–20 minutes, and they tell me it packs a pleasant head high and euphoria.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After going through some batch-testing issues (like many other cannabis manufacturers right now—testing is posing all kinds of challenges, especially for beverages), they hope to be in stock in a couple weeks. They tell me there will be numerous stockists in Northern California. Cheers!\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Best Sonoma Wineries to Visit This Fall",
"title": "Best Sonoma Wineries to Visit This Fall",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Summer’s slow fade into fall brings with it the harvest and many delicious reasons to seek out small, intimate tasting rooms. Some are located on rural country roads, others down quaint and quiet alleys. Many are featuring special food-pairing events and live music through October.\u003c/p>\n\u003ch2>Abbot's Passage, Sonoma\u003c/h2>\n\u003cp>27 E. Napa St.\u003cbr>\nSonoma\u003cbr>\n707-939-3017\u003cbr>\n\u003ca href=\"http://abbotspassage.com\">abbotspassage.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130897\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130897\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646.jpg\" alt=\"Abbot's Passage.\" width=\"1024\" height=\"646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-800x505.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-960x606.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-520x328.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Abbot's Passage. \u003ccite>(Robbi Pengelly/Index-Tribune)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Katie Bundschu is the sixth-generation vintner behind this label of five limited-production wines made from field blends grown in small local vineyards. They range from a Chenin Blanc-Verdejo white blend called Sightline to a Cabernet Sauvignon dubbed Due West made from Moon Mountain AVA fruit. Three or four tastes are available ($25 or $30). The tasting room also features merchandise for the adventurous traveler, and offers interesting workshops. Each workshop includes a glass of wine; space is limited.\u003c/p>\n\u003ch2>Bowman Cellars, Graton\u003c/h2>\n\u003cp>9010 Graton Road\u003cbr>\nGraton\u003cbr>\n707-827-3391\u003cbr>\n\u003ca href=\"http://bowmancellars.com\">bowmancellars.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130899\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130899\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683.jpg\" alt=\"Bowman Cellars.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bowman Cellars. \u003ccite>(Bowman Cellars)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This recently opened tasting room spotlights the Bowman family’s Chardonnay, Pinot Noir, Cabernet Sauvignon, and a blanc de noir sparkler. They founded their winery in 2013, launched the brand in 2017, and opened for tastings a few months ago. In addition to the tasting fee of $15, wines are also sold by the glass, and with advance reservations you can enjoy food pairings (a grilled truffle-cheddar cheese sandwich, for instance).\u003c/p>\n\u003ch2>Davis Family Vineyards, Healdsburg\u003c/h2>\n\u003cp>52 Front St.\u003cbr>\nHealdsburg\u003cbr>\n707-433-3858\u003cbr>\n\u003ca href=\"http://davisfamilyvineyards.com\">davisfamilyvineyards.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130900\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130900\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682.jpg\" alt=\"Sweepstakes winning wines, Davis Family Vineyards for Best White Wine. The Best in food, wine, and craft beer were honored at the 2017 Sonoma County Harvest Awards at the Luther Burbank Center for the Arts, Sunday October 1st. \" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sweepstakes winning wines, Davis Family Vineyards for Best White Wine. The Best in food, wine, and craft beer were honored at the 2017 Sonoma County Harvest Awards at the Luther Burbank Center for the Arts, Sunday October 1st. \u003ccite>(Will Bucquoy/for the Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The setting is just a few blocks from the hustle and bustle of the Healdsburg Plaza, and overlooking the Russian River. Guy Davis has been making excellent Pinot Noir, Zinfandel, and Syrah for many years, and the whole family chips in to help. Try the wines for a $10 fee, and add a cheese pairing for two or box lunches made from local ingredients (advance reservations required). There’s even a bocce court. Open Thursday through Monday for walk-ins, other days by appointment.\u003c/p>\n\u003ch2>DeLorimier Winery, Geyserville\u003c/h2>\n\u003cp>2001 Highway 128\u003cbr>\nGeyserville\u003cbr>\n800-546-7718\u003cbr>\n\u003ca href=\"http://delorimierwinery.com\">delorimierwinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130901\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130901\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DDELORIMIER-1024x683.jpg\" alt=\"DeLorimier Winery.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">DeLorimier Winery. \u003ccite>(DeLorimier Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Down a lane off Highway 128, deLorimier produces Cabernet Sauvignon from many Dry Creek Valley and Alexander Valley vineyards. A flight of wines ($15) might begin with an estateSauvignon Blanc and estate Chardonnay, then progress to Primitivo and Cabernet. The “rare and reserve” Cabernet tasting ($45) is available twice daily Wednesdays through Sundays, with advance reservations.\u003c/p>\n\u003ch2>Enkidu, Sonoma\u003c/h2>\n\u003cp>520 Broadway\u003cbr>\nSonoma\u003cbr>\n707-833-6100\u003cbr>\n\u003ca href=\"http://enkiduwines.com\">enkiduwines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130902\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-130902\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/ENKIDUVINES.jpg\" alt=\"Vines at Enkidu.\" width=\"960\" height=\"746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-160x124.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-800x622.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-768x597.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-240x187.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-375x291.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-520x404.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Vines at Enkidu. \u003ccite>(Enkidu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The limited production wines available on the tasting menu at Enkidu include Chardonnay, Sauvignon Blanc, Pinot Noir, Zinfandel, Syrah, and Petite Sirah. Enkidu also makes Odyssey Syrah, with pomegranate and blackberry flavors. Winemaker and owner Phillip Staehle uses fruit from the Russian River Valley and also Lake County, among other locations. The tasting fee is $15, waived with $50 wine purchase.\u003c/p>\n\u003ch2>Harvest Moon Estate & Winery, Santa Rosa\u003c/h2>\n\u003cp>2192 Olivet Road\u003cbr>\nSanta Rosa\u003cbr>\n707-5738711\u003cbr>\n\u003ca href=\"http://harvestmoonwinery.com\">harvestmoonwinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130903\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130903\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480.jpg\" alt=\"The Harvest Moon estate.\" width=\"1024\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-800x375.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-768x360.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-1020x478.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-960x450.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-240x113.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-375x176.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-520x244.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Harvest Moon estate. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to see how grapes are made into wine, Harvest Moon invites you to sit and sip on its patio and watch the activity of the harvest firsthand. Two tasting flights are offered ($15 each), one of still wines and one of sparklers. On weekends this includes the estate dry sparkling Gewürztraminer, a sparkling Pinot Noir rouge, and even a sparkling Zinfandel. Estate olive oils are also for sale.\u003c/p>\n\u003ch2>Highway 12 Winery, Sonoma\u003c/h2>\n\u003cp>498 First St. E.\u003cbr>\nSonoma\u003cbr>\n707-938-8091\u003cbr>\n\u003ca href=\"http://highway-12winery.com\">highway-12winery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130904\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130904\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683.jpg\" alt=\"Highway 12 Winery.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Highway 12 Winery. \u003ccite>(Highway 12 Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Complimentary tastings are rare in Wine Country, but Highway 12 offers tastes of its current releases – from a Sauvignon Blanc to a Cabernet Sauvignon – free of charge. For a $10 fee, step up to a selection of limited and reserve wines. These include a Bordeaux blend, Syrah, and Cabernet Franc. Ask about their Highwayman Proprietary Red Blend, a past “Best of Class” winner at the Sonoma County Harvest Fair. Founders and winemakers Michael Sebastiani and Paul Giusto also produce wines under the Carneros Highway label.\u003c/p>\n\u003ch2>Inman Family Wines, Santa Rosa\u003c/h2>\n\u003cp>3900 Piner Road\u003cbr>\nSanta Rosa\u003cbr>\n707-293-9576\u003cbr>\n\u003ca href=\"http://inmanfamilywines.com\">inmanfamilywines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130905\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130905\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682.jpg\" alt=\"Wine tasters relax outside the new barn at Inman Family Wines, LLC during the 34th annual Barrel Tasting, March 3, 2012.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wine tasters relax outside the new barn at Inman Family Wines, LLC during the 34th annual Barrel Tasting, March 3, 2012. \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaker Kathleen Inman established her namesake winery in 2000. She also farms a 10-acre parcel in the Russian River Valley called the Olivet Grange Vineyard. From this vineyard Inman coaxes stellar Pinot Noir, which accounts for most of the output of this small-production winery. The tasting room offers a flight of whites and reds ($20), including a rosé of Pinot, Chardonnay, Pinot Gris, two Pinot Noirs, and a red blend called Whole Buncha Love. Inman also makes sparkling wine, including the estate-grown Whole Buncha Bubbles. Walk-ins are welcome for wine sales; tastings are by appointment only Thursdays through Mondays.\u003c/p>\n\u003ch2>Jean Edwards Cellars, Sonoma\u003c/h2>\n\u003cp>29-C E. Napa St.\u003cbr>\nSonoma\u003cbr>\n707-935-5952\u003cbr>\n\u003ca href=\"http://jeanedwardscellars.com\">jeanedwardscellars.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130906\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130906\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668.jpg\" alt=\"Jessica Saldana, tasting room manager at Jean Edwards Cellars in the Sonoma Court Shops (otherwise known as Vine Alley), prepares to received wine tasters on Sunday afternoon.\" width=\"1024\" height=\"668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-960x626.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-520x339.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Jessica Saldana, tasting room manager at Jean Edwards Cellars in the Sonoma Court Shops (otherwise known as Vine Alley), prepares to received wine tasters on Sunday afternoon. \u003ccite>(Robbi Pengelly/Index-Tribune)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the new kids on the block – located in the Sonoma Court Shops – this tasting room offers a flight of four Cabernet Sauvignons ($25). Other options are Rhône-style wines such as a cuvée blend (under the Cooper’s Cuvée label), along with Merlot and Sauvignon Blanc. The grapes are primarily sourced from vineyards in Napa Valley, including the Mount Veeder, Rutherford, Calistoga, and Oak Knoll AVAs. Founded in 2004, Jean Edwards Cellars has an annual production of about 700 cases.\u003c/p>\n\u003ch2>Kokomo Winery, Healdsburg\u003c/h2>\n\u003cp>4791 Dry Creek Road\u003cbr>\nHealdsburg\u003cbr>\n707-433-0200\u003cbr>\n\u003ca href=\"http://kokomowines.com\">kokomowines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130907\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130907\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682.jpg\" alt=\"Jay McCarthy, right, lines up his next throw with his three-year-old son, Eddie, while Kira Plaine, Monika McCarthy and Dan Plaine look on, at the bocce ball court outside Kokomo Winery in Healdsburg, Calif., on April 6, 2013.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Jay McCarthy, right, lines up his next throw with his three-year-old son, Eddie, while Kira Plaine, Monika McCarthy and Dan Plaine look on, at the bocce ball court outside Kokomo Winery in Healdsburg, Calif., on April 6, 2013. \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaker Erik Miller and grower Randy Peters had a lot to celebrate this summer, when their Kokomo 2016 Pinot Noir Gopher Hills Block captured a perfect score of 100 at the North Coast Wine Challenge competition. That particular wine is sold out, but Kokomo makes many other varietals, including an award-winning Cabernet and a Grenache rosé. A tasting flight is $10; other experiences (reservations required) include two wine and cheese pairings (both $25).\u003c/p>\n\u003ch2>Locals Tasting Room, Geyserville\u003c/h2>\n\u003cp>21023-A Geyserville Ave.\u003cbr>\nGeyserville\u003cbr>\n707-857-4900\u003cbr>\n\u003ca href=\"http://localstastingroom.com\">localstastingroom.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130909\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130909\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527.jpg\" alt=\"Locals Tasting Room.\" width=\"1024\" height=\"527\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-160x82.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-800x412.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-768x395.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-1020x525.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-960x494.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-240x124.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-375x193.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-520x268.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Locals Tasting Room. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What happens when you bring together under one roof approximately 60 wines made by nine small boutique wineries, where they can all be sampled? You have a wine collective, in operation on Geyserville’s main drag for 16 years. Even better, tasting at Locals is complimentary. Choose from a wide assortment of varietals, produced primarily from Sonoma County fruit (with a few exceptions). One award-winning and particularly lauded wine on the tasting menu is the William Gordon Alexander Valley Cabernet Sauvignon.\u003c/p>\n\u003ch2>Moshin Vineyards, Healdsburg\u003c/h2>\n\u003cp>10295 Westside Road\u003cbr>\nHealdsburg\u003cbr>\n707-433-5499\u003cbr>\n\u003ca href=\"http://moshinvineyards.com\">moshinvineyards.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130910\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130910\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682.jpg\" alt=\"Moshin Vineyards.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Moshin Vineyards. \u003ccite>(Dave's Travel Corner)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Numerous tasting experiences are available at Moshin, accompanied by rotating art exhibits. A basic tasting is $15; seated tastings, cellar and vineyard tours and tastings, and a deluxe tour and tasting range from $30 to $120 (reservations required). Pinot Noir is the star, with up to 12 selections produced annually. Moshin also makes Sauvignon Blanc, Chardonnay, Zinfandel, Petite Sirah, and Merlot. It also produces a port-style dessert wine called Whisper in the Dark. Look for the large hummingbird sculpture at the winery’s entrance.\u003c/p>\n\u003ch2>Pedroncelli Winery & Vineyards, Geyserville\u003c/h2>\n\u003cp>1220 Canyon Road\u003cbr>\nGeyserville\u003cbr>\n707-857-3531\u003cbr>\n\u003ca href=\"http://pedroncelli.com\">pedroncelli.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130911\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130911\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660.jpg\" alt=\"Tasting room manager Gary Gross, right, pours a 2009 Vintage Port for Bernadette and Eduardo Gamez, from Chandler, Arizona, at Pedroncelli Winery, in Geyserville on Thursday, November 13, 2014. \" width=\"1024\" height=\"660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-1020x657.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-960x619.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-375x242.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-520x335.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tasting room manager Gary Gross, right, pours a 2009 Vintage Port for Bernadette and Eduardo Gamez, from Chandler, Arizona, at Pedroncelli Winery, in Geyserville on Thursday, November 13, 2014. \u003ccite>(Christopher Chung/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now in its 91st year, the Pedroncelli family business spans four generations of working the land and creating their flagship Zinfandels and Cabernet Sauvignons. It is the oldest family- owned winery in the Dry Creek Valley, and it welcomes visitors to enjoy a five-wine tasting flight for $10. This might include Sauvignon Blanc, Chardonnay, Pinot Noir, Merlot, and signature Cabernets and Zins. Enhanced experiences include a tasting paired with cheese, a heritage tour and tasting, and a lunch and tasting option ($25 to $35, with reservations).\u003c/p>\n\u003ch2>Silver Oak Cellars, Healdsburg\u003c/h2>\n\u003cp>7300 Highway 128\u003cbr>\nHealdsburg\u003cbr>\n707-942-7082\u003cbr>\n\u003ca href=\"http://silveroak.com\">silveroak.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130912\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130912\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682.jpg\" alt=\"Silver Oak Cellars.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Silver Oak Cellars. \u003ccite>(Silver Oak Cellars)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The anticipation is over. This brand-new facilityopened earlier in the summer for those seeking exceptional Cabernet Sauvignon. Based in NapaValley, Silver Oak built this structure using the latest in green construction techniques and reclaimed materials. It sits on a property originally deeded to Cyrus Alexander, and the surrounding 75 acres are planted to Cabernet grapes. Walk-in tastings are $20, while the Silver Tour and Tasting is $30. Private tours, seated tastings, and food-and-wine pairings can also be arranged ($30 to $90).\u003c/p>\n\u003ch2>Tara Bella Winery & Vineyards, Santa Rosa\u003c/h2>\n\u003cp>3701 Viking Road\u003cbr>\nSanta Rosa\u003cbr>\n707-5449049\u003cbr>\n\u003ca href=\"http://tarabellawinery.com\">tarabellawinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130913\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003cimg class=\"size-full wp-image-130913\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd.jpeg\" alt=\"Tara Bella Winery & Vineyards.\" width=\"480\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd.jpeg 480w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd-240x320.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd-375x500.jpeg 375w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003cfigcaption class=\"wp-caption-text\">Tara Bella Winery & Vineyards. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A bit off the beaten track in the Russian River Valley AVA, Tara Bella welcomes visitors by appointment only. The boutique winery produces an estate Cabernet Sauvignon and a reserve Cabernet, from grapes grown on the property in separate vineyards only steps away from each other. (Yes, Cabernet in Pinot Noir-intensive Russian River Valley.) All the farming, winemaking, bottling, and labeling take place here, and the bottle closures are hand-dipped in red wax. The lovely two-story structure that greets visitors is the cellar room and tasting room. A spacious suite on the second floor is available for booking; check with the winery for details.\u003c/p>\n\u003ch2>Trattore Farms, Geyserville\u003c/h2>\n\u003cp>7878 Dry Creek Road\u003cbr>\nGeyserville\u003cbr>\n707-431-7200\u003cbr>\n\u003ca href=\"http://trattorefarms.com\">trattorefarms.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130914\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735.jpg\" alt=\"Trattore Estate Wines from the Dry Creek Valley.\" width=\"1024\" height=\"735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-800x574.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-768x551.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-1020x732.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-960x689.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-520x373.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Trattore Estate Wines from the Dry Creek Valley. \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Tasting” at Trattore includes wine, food, and estate olive oils. It specializes in Rhône varietals such as Grenache, Syrah, Mourvèdre, Roussanne, Marsanne and Viognier, and also produces Pinot Noir, Zinfandel, and others. Tasting fees are $20 (estate wines) and $30 (reserve). Sink your teeth into a panini sandwich ($25, including a glass of wine), or a charcuterie option ($30). On Sundays through October, order a wood-fired pizza to pair with your wine. Ten acres of olive orchards supply the assortment of flavored oils available for tasting, milled on-site. A vineyard, olive orchard, and olive mill tour is also available. If you love old tractors and gorgeous vistas, don’t miss this tasting room.\u003c/p>\n\u003ch2>Trecini Cellars, Santa Rosa\u003c/h2>\n\u003cp>684 Seventh St.\u003cbr>\nSanta Rosa\u003cbr>\n707-525-9400\u003cbr>\n\u003ca href=\"http://treciniwinery.com\">treciniwinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130915\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-130915\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/TRECINI.jpg\" alt=\"Trecini Sauvignon Blanc.\" width=\"960\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-520x347.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Trecini Sauvignon Blanc. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Aficionados of Sauvignon Blanc, take note: Trecini’s Russian River Valley Sauvignon Blanc is a multiple award winner. The Vicini family also produces Zinfandel from their vineyards in the Rockpile AVA, along with Merlot and Pinot Noir. After a long restaurant career, Italian- born John Vicini began growing grapes, and the family now sources from several of its vineyards. The seated tasting ($15) takes place in an intimate setting. Walk-ins are welcome, but calling ahead is encouraged to make certain space is available.\u003c/p>\n\u003ch2>VJB Cellars, Kenwood\u003c/h2>\n\u003cp>60 Shaw Ave.\u003cbr>\nKenwood\u003cbr>\n707-833-2300\u003cbr>\n\u003ca href=\"http://vjbcellars.com\">vjbcellars.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130916\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/VJB-CELLARS-1024x682.jpg\" alt=\"VJB Cellars.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">VJB Cellars. \u003ccite>(VJB Cellars)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Belmonte family established their winery 15 years ago and opened this showplace tasting room and marketplace in 2012. The family grows Italian wine varietals not often seen in California, such as Montepulciano and Aglianico. They also produce Sangiovese and a red wine called Dante, a blend of Cabernet Sauvignon and Sangiovese. Tastings begin at $15 (no appointment necessary). Experiences requiring reservations include a seated tasting in the piazza ($35), and the “owner’s” tasting in an intimate setting with members of the Belmonte family ($125).\u003c/p>\n\u003ch2>Zialena Winery, Geyserville\u003c/h2>\n\u003cp>21112 River Road\u003cbr>\nGeyserville\u003cbr>\n707-955-5992\u003cbr>\n\u003ca href=\"http://zialena.com\">zialena.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130917\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575.jpg\" alt=\"Zialena Winery.\" width=\"1024\" height=\"575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-1020x573.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-520x292.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Zialena Winery. \u003ccite>(Zialena Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Come for the wine, stay to enjoy this sleek, modern facility east of Geyserville that opened less than two years ago. The Mazzoni grape-growing family produces Zinfandel, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, and a red blend called Cappella. Taste a flight of four wines for $15; add $10 to try two more wines from the library or reserve collection. Current production is about 3,000 cases. Fun fact: The Mazzoni brother-sister team running the winery named it Zialena (“Aunt Lena”) after their great aunt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/best-sonoma-wineries-to-visit-this-fall/#slide-1\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Summer’s slow fade into fall brings with it the harvest and many delicious reasons to seek out small, intimate tasting rooms. Some are located on rural country roads, others down quaint and quiet alleys. Many are featuring special food-pairing events and live music through October.\u003c/p>\n\u003ch2>Abbot's Passage, Sonoma\u003c/h2>\n\u003cp>27 E. Napa St.\u003cbr>\nSonoma\u003cbr>\n707-939-3017\u003cbr>\n\u003ca href=\"http://abbotspassage.com\">abbotspassage.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130897\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130897\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646.jpg\" alt=\"Abbot's Passage.\" width=\"1024\" height=\"646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-800x505.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-960x606.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-520x328.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Abbot's Passage. \u003ccite>(Robbi Pengelly/Index-Tribune)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Katie Bundschu is the sixth-generation vintner behind this label of five limited-production wines made from field blends grown in small local vineyards. They range from a Chenin Blanc-Verdejo white blend called Sightline to a Cabernet Sauvignon dubbed Due West made from Moon Mountain AVA fruit. Three or four tastes are available ($25 or $30). The tasting room also features merchandise for the adventurous traveler, and offers interesting workshops. Each workshop includes a glass of wine; space is limited.\u003c/p>\n\u003ch2>Bowman Cellars, Graton\u003c/h2>\n\u003cp>9010 Graton Road\u003cbr>\nGraton\u003cbr>\n707-827-3391\u003cbr>\n\u003ca href=\"http://bowmancellars.com\">bowmancellars.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130899\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130899\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683.jpg\" alt=\"Bowman Cellars.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bowman Cellars. \u003ccite>(Bowman Cellars)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This recently opened tasting room spotlights the Bowman family’s Chardonnay, Pinot Noir, Cabernet Sauvignon, and a blanc de noir sparkler. They founded their winery in 2013, launched the brand in 2017, and opened for tastings a few months ago. In addition to the tasting fee of $15, wines are also sold by the glass, and with advance reservations you can enjoy food pairings (a grilled truffle-cheddar cheese sandwich, for instance).\u003c/p>\n\u003ch2>Davis Family Vineyards, Healdsburg\u003c/h2>\n\u003cp>52 Front St.\u003cbr>\nHealdsburg\u003cbr>\n707-433-3858\u003cbr>\n\u003ca href=\"http://davisfamilyvineyards.com\">davisfamilyvineyards.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130900\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130900\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682.jpg\" alt=\"Sweepstakes winning wines, Davis Family Vineyards for Best White Wine. The Best in food, wine, and craft beer were honored at the 2017 Sonoma County Harvest Awards at the Luther Burbank Center for the Arts, Sunday October 1st. \" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sweepstakes winning wines, Davis Family Vineyards for Best White Wine. The Best in food, wine, and craft beer were honored at the 2017 Sonoma County Harvest Awards at the Luther Burbank Center for the Arts, Sunday October 1st. \u003ccite>(Will Bucquoy/for the Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The setting is just a few blocks from the hustle and bustle of the Healdsburg Plaza, and overlooking the Russian River. Guy Davis has been making excellent Pinot Noir, Zinfandel, and Syrah for many years, and the whole family chips in to help. Try the wines for a $10 fee, and add a cheese pairing for two or box lunches made from local ingredients (advance reservations required). There’s even a bocce court. Open Thursday through Monday for walk-ins, other days by appointment.\u003c/p>\n\u003ch2>DeLorimier Winery, Geyserville\u003c/h2>\n\u003cp>2001 Highway 128\u003cbr>\nGeyserville\u003cbr>\n800-546-7718\u003cbr>\n\u003ca href=\"http://delorimierwinery.com\">delorimierwinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130901\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130901\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DDELORIMIER-1024x683.jpg\" alt=\"DeLorimier Winery.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">DeLorimier Winery. \u003ccite>(DeLorimier Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Down a lane off Highway 128, deLorimier produces Cabernet Sauvignon from many Dry Creek Valley and Alexander Valley vineyards. A flight of wines ($15) might begin with an estateSauvignon Blanc and estate Chardonnay, then progress to Primitivo and Cabernet. The “rare and reserve” Cabernet tasting ($45) is available twice daily Wednesdays through Sundays, with advance reservations.\u003c/p>\n\u003ch2>Enkidu, Sonoma\u003c/h2>\n\u003cp>520 Broadway\u003cbr>\nSonoma\u003cbr>\n707-833-6100\u003cbr>\n\u003ca href=\"http://enkiduwines.com\">enkiduwines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130902\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-130902\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/ENKIDUVINES.jpg\" alt=\"Vines at Enkidu.\" width=\"960\" height=\"746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-160x124.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-800x622.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-768x597.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-240x187.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-375x291.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-520x404.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Vines at Enkidu. \u003ccite>(Enkidu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The limited production wines available on the tasting menu at Enkidu include Chardonnay, Sauvignon Blanc, Pinot Noir, Zinfandel, Syrah, and Petite Sirah. Enkidu also makes Odyssey Syrah, with pomegranate and blackberry flavors. Winemaker and owner Phillip Staehle uses fruit from the Russian River Valley and also Lake County, among other locations. The tasting fee is $15, waived with $50 wine purchase.\u003c/p>\n\u003ch2>Harvest Moon Estate & Winery, Santa Rosa\u003c/h2>\n\u003cp>2192 Olivet Road\u003cbr>\nSanta Rosa\u003cbr>\n707-5738711\u003cbr>\n\u003ca href=\"http://harvestmoonwinery.com\">harvestmoonwinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130903\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130903\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480.jpg\" alt=\"The Harvest Moon estate.\" width=\"1024\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-800x375.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-768x360.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-1020x478.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-960x450.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-240x113.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-375x176.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-520x244.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Harvest Moon estate. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to see how grapes are made into wine, Harvest Moon invites you to sit and sip on its patio and watch the activity of the harvest firsthand. Two tasting flights are offered ($15 each), one of still wines and one of sparklers. On weekends this includes the estate dry sparkling Gewürztraminer, a sparkling Pinot Noir rouge, and even a sparkling Zinfandel. Estate olive oils are also for sale.\u003c/p>\n\u003ch2>Highway 12 Winery, Sonoma\u003c/h2>\n\u003cp>498 First St. E.\u003cbr>\nSonoma\u003cbr>\n707-938-8091\u003cbr>\n\u003ca href=\"http://highway-12winery.com\">highway-12winery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130904\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130904\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683.jpg\" alt=\"Highway 12 Winery.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Highway 12 Winery. \u003ccite>(Highway 12 Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Complimentary tastings are rare in Wine Country, but Highway 12 offers tastes of its current releases – from a Sauvignon Blanc to a Cabernet Sauvignon – free of charge. For a $10 fee, step up to a selection of limited and reserve wines. These include a Bordeaux blend, Syrah, and Cabernet Franc. Ask about their Highwayman Proprietary Red Blend, a past “Best of Class” winner at the Sonoma County Harvest Fair. Founders and winemakers Michael Sebastiani and Paul Giusto also produce wines under the Carneros Highway label.\u003c/p>\n\u003ch2>Inman Family Wines, Santa Rosa\u003c/h2>\n\u003cp>3900 Piner Road\u003cbr>\nSanta Rosa\u003cbr>\n707-293-9576\u003cbr>\n\u003ca href=\"http://inmanfamilywines.com\">inmanfamilywines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130905\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130905\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682.jpg\" alt=\"Wine tasters relax outside the new barn at Inman Family Wines, LLC during the 34th annual Barrel Tasting, March 3, 2012.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wine tasters relax outside the new barn at Inman Family Wines, LLC during the 34th annual Barrel Tasting, March 3, 2012. \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaker Kathleen Inman established her namesake winery in 2000. She also farms a 10-acre parcel in the Russian River Valley called the Olivet Grange Vineyard. From this vineyard Inman coaxes stellar Pinot Noir, which accounts for most of the output of this small-production winery. The tasting room offers a flight of whites and reds ($20), including a rosé of Pinot, Chardonnay, Pinot Gris, two Pinot Noirs, and a red blend called Whole Buncha Love. Inman also makes sparkling wine, including the estate-grown Whole Buncha Bubbles. Walk-ins are welcome for wine sales; tastings are by appointment only Thursdays through Mondays.\u003c/p>\n\u003ch2>Jean Edwards Cellars, Sonoma\u003c/h2>\n\u003cp>29-C E. Napa St.\u003cbr>\nSonoma\u003cbr>\n707-935-5952\u003cbr>\n\u003ca href=\"http://jeanedwardscellars.com\">jeanedwardscellars.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130906\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130906\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668.jpg\" alt=\"Jessica Saldana, tasting room manager at Jean Edwards Cellars in the Sonoma Court Shops (otherwise known as Vine Alley), prepares to received wine tasters on Sunday afternoon.\" width=\"1024\" height=\"668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-960x626.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-520x339.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Jessica Saldana, tasting room manager at Jean Edwards Cellars in the Sonoma Court Shops (otherwise known as Vine Alley), prepares to received wine tasters on Sunday afternoon. \u003ccite>(Robbi Pengelly/Index-Tribune)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the new kids on the block – located in the Sonoma Court Shops – this tasting room offers a flight of four Cabernet Sauvignons ($25). Other options are Rhône-style wines such as a cuvée blend (under the Cooper’s Cuvée label), along with Merlot and Sauvignon Blanc. The grapes are primarily sourced from vineyards in Napa Valley, including the Mount Veeder, Rutherford, Calistoga, and Oak Knoll AVAs. Founded in 2004, Jean Edwards Cellars has an annual production of about 700 cases.\u003c/p>\n\u003ch2>Kokomo Winery, Healdsburg\u003c/h2>\n\u003cp>4791 Dry Creek Road\u003cbr>\nHealdsburg\u003cbr>\n707-433-0200\u003cbr>\n\u003ca href=\"http://kokomowines.com\">kokomowines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130907\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130907\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682.jpg\" alt=\"Jay McCarthy, right, lines up his next throw with his three-year-old son, Eddie, while Kira Plaine, Monika McCarthy and Dan Plaine look on, at the bocce ball court outside Kokomo Winery in Healdsburg, Calif., on April 6, 2013.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Jay McCarthy, right, lines up his next throw with his three-year-old son, Eddie, while Kira Plaine, Monika McCarthy and Dan Plaine look on, at the bocce ball court outside Kokomo Winery in Healdsburg, Calif., on April 6, 2013. \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaker Erik Miller and grower Randy Peters had a lot to celebrate this summer, when their Kokomo 2016 Pinot Noir Gopher Hills Block captured a perfect score of 100 at the North Coast Wine Challenge competition. That particular wine is sold out, but Kokomo makes many other varietals, including an award-winning Cabernet and a Grenache rosé. A tasting flight is $10; other experiences (reservations required) include two wine and cheese pairings (both $25).\u003c/p>\n\u003ch2>Locals Tasting Room, Geyserville\u003c/h2>\n\u003cp>21023-A Geyserville Ave.\u003cbr>\nGeyserville\u003cbr>\n707-857-4900\u003cbr>\n\u003ca href=\"http://localstastingroom.com\">localstastingroom.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130909\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130909\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527.jpg\" alt=\"Locals Tasting Room.\" width=\"1024\" height=\"527\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-160x82.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-800x412.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-768x395.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-1020x525.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-960x494.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-240x124.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-375x193.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-520x268.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Locals Tasting Room. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What happens when you bring together under one roof approximately 60 wines made by nine small boutique wineries, where they can all be sampled? You have a wine collective, in operation on Geyserville’s main drag for 16 years. Even better, tasting at Locals is complimentary. Choose from a wide assortment of varietals, produced primarily from Sonoma County fruit (with a few exceptions). One award-winning and particularly lauded wine on the tasting menu is the William Gordon Alexander Valley Cabernet Sauvignon.\u003c/p>\n\u003ch2>Moshin Vineyards, Healdsburg\u003c/h2>\n\u003cp>10295 Westside Road\u003cbr>\nHealdsburg\u003cbr>\n707-433-5499\u003cbr>\n\u003ca href=\"http://moshinvineyards.com\">moshinvineyards.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130910\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130910\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682.jpg\" alt=\"Moshin Vineyards.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Moshin Vineyards. \u003ccite>(Dave's Travel Corner)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Numerous tasting experiences are available at Moshin, accompanied by rotating art exhibits. A basic tasting is $15; seated tastings, cellar and vineyard tours and tastings, and a deluxe tour and tasting range from $30 to $120 (reservations required). Pinot Noir is the star, with up to 12 selections produced annually. Moshin also makes Sauvignon Blanc, Chardonnay, Zinfandel, Petite Sirah, and Merlot. It also produces a port-style dessert wine called Whisper in the Dark. Look for the large hummingbird sculpture at the winery’s entrance.\u003c/p>\n\u003ch2>Pedroncelli Winery & Vineyards, Geyserville\u003c/h2>\n\u003cp>1220 Canyon Road\u003cbr>\nGeyserville\u003cbr>\n707-857-3531\u003cbr>\n\u003ca href=\"http://pedroncelli.com\">pedroncelli.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130911\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130911\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660.jpg\" alt=\"Tasting room manager Gary Gross, right, pours a 2009 Vintage Port for Bernadette and Eduardo Gamez, from Chandler, Arizona, at Pedroncelli Winery, in Geyserville on Thursday, November 13, 2014. \" width=\"1024\" height=\"660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-1020x657.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-960x619.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-375x242.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-520x335.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tasting room manager Gary Gross, right, pours a 2009 Vintage Port for Bernadette and Eduardo Gamez, from Chandler, Arizona, at Pedroncelli Winery, in Geyserville on Thursday, November 13, 2014. \u003ccite>(Christopher Chung/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now in its 91st year, the Pedroncelli family business spans four generations of working the land and creating their flagship Zinfandels and Cabernet Sauvignons. It is the oldest family- owned winery in the Dry Creek Valley, and it welcomes visitors to enjoy a five-wine tasting flight for $10. This might include Sauvignon Blanc, Chardonnay, Pinot Noir, Merlot, and signature Cabernets and Zins. Enhanced experiences include a tasting paired with cheese, a heritage tour and tasting, and a lunch and tasting option ($25 to $35, with reservations).\u003c/p>\n\u003ch2>Silver Oak Cellars, Healdsburg\u003c/h2>\n\u003cp>7300 Highway 128\u003cbr>\nHealdsburg\u003cbr>\n707-942-7082\u003cbr>\n\u003ca href=\"http://silveroak.com\">silveroak.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130912\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130912\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682.jpg\" alt=\"Silver Oak Cellars.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Silver Oak Cellars. \u003ccite>(Silver Oak Cellars)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The anticipation is over. This brand-new facilityopened earlier in the summer for those seeking exceptional Cabernet Sauvignon. Based in NapaValley, Silver Oak built this structure using the latest in green construction techniques and reclaimed materials. It sits on a property originally deeded to Cyrus Alexander, and the surrounding 75 acres are planted to Cabernet grapes. Walk-in tastings are $20, while the Silver Tour and Tasting is $30. Private tours, seated tastings, and food-and-wine pairings can also be arranged ($30 to $90).\u003c/p>\n\u003ch2>Tara Bella Winery & Vineyards, Santa Rosa\u003c/h2>\n\u003cp>3701 Viking Road\u003cbr>\nSanta Rosa\u003cbr>\n707-5449049\u003cbr>\n\u003ca href=\"http://tarabellawinery.com\">tarabellawinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130913\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003cimg class=\"size-full wp-image-130913\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd.jpeg\" alt=\"Tara Bella Winery & Vineyards.\" width=\"480\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd.jpeg 480w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd-240x320.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd-375x500.jpeg 375w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003cfigcaption class=\"wp-caption-text\">Tara Bella Winery & Vineyards. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A bit off the beaten track in the Russian River Valley AVA, Tara Bella welcomes visitors by appointment only. The boutique winery produces an estate Cabernet Sauvignon and a reserve Cabernet, from grapes grown on the property in separate vineyards only steps away from each other. (Yes, Cabernet in Pinot Noir-intensive Russian River Valley.) All the farming, winemaking, bottling, and labeling take place here, and the bottle closures are hand-dipped in red wax. The lovely two-story structure that greets visitors is the cellar room and tasting room. A spacious suite on the second floor is available for booking; check with the winery for details.\u003c/p>\n\u003ch2>Trattore Farms, Geyserville\u003c/h2>\n\u003cp>7878 Dry Creek Road\u003cbr>\nGeyserville\u003cbr>\n707-431-7200\u003cbr>\n\u003ca href=\"http://trattorefarms.com\">trattorefarms.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130914\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735.jpg\" alt=\"Trattore Estate Wines from the Dry Creek Valley.\" width=\"1024\" height=\"735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-800x574.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-768x551.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-1020x732.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-960x689.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-520x373.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Trattore Estate Wines from the Dry Creek Valley. \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Tasting” at Trattore includes wine, food, and estate olive oils. It specializes in Rhône varietals such as Grenache, Syrah, Mourvèdre, Roussanne, Marsanne and Viognier, and also produces Pinot Noir, Zinfandel, and others. Tasting fees are $20 (estate wines) and $30 (reserve). Sink your teeth into a panini sandwich ($25, including a glass of wine), or a charcuterie option ($30). On Sundays through October, order a wood-fired pizza to pair with your wine. Ten acres of olive orchards supply the assortment of flavored oils available for tasting, milled on-site. A vineyard, olive orchard, and olive mill tour is also available. If you love old tractors and gorgeous vistas, don’t miss this tasting room.\u003c/p>\n\u003ch2>Trecini Cellars, Santa Rosa\u003c/h2>\n\u003cp>684 Seventh St.\u003cbr>\nSanta Rosa\u003cbr>\n707-525-9400\u003cbr>\n\u003ca href=\"http://treciniwinery.com\">treciniwinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130915\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-130915\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/TRECINI.jpg\" alt=\"Trecini Sauvignon Blanc.\" width=\"960\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-520x347.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Trecini Sauvignon Blanc. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Aficionados of Sauvignon Blanc, take note: Trecini’s Russian River Valley Sauvignon Blanc is a multiple award winner. The Vicini family also produces Zinfandel from their vineyards in the Rockpile AVA, along with Merlot and Pinot Noir. After a long restaurant career, Italian- born John Vicini began growing grapes, and the family now sources from several of its vineyards. The seated tasting ($15) takes place in an intimate setting. Walk-ins are welcome, but calling ahead is encouraged to make certain space is available.\u003c/p>\n\u003ch2>VJB Cellars, Kenwood\u003c/h2>\n\u003cp>60 Shaw Ave.\u003cbr>\nKenwood\u003cbr>\n707-833-2300\u003cbr>\n\u003ca href=\"http://vjbcellars.com\">vjbcellars.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130916\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/VJB-CELLARS-1024x682.jpg\" alt=\"VJB Cellars.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">VJB Cellars. \u003ccite>(VJB Cellars)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Belmonte family established their winery 15 years ago and opened this showplace tasting room and marketplace in 2012. The family grows Italian wine varietals not often seen in California, such as Montepulciano and Aglianico. They also produce Sangiovese and a red wine called Dante, a blend of Cabernet Sauvignon and Sangiovese. Tastings begin at $15 (no appointment necessary). Experiences requiring reservations include a seated tasting in the piazza ($35), and the “owner’s” tasting in an intimate setting with members of the Belmonte family ($125).\u003c/p>\n\u003ch2>Zialena Winery, Geyserville\u003c/h2>\n\u003cp>21112 River Road\u003cbr>\nGeyserville\u003cbr>\n707-955-5992\u003cbr>\n\u003ca href=\"http://zialena.com\">zialena.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130917\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575.jpg\" alt=\"Zialena Winery.\" width=\"1024\" height=\"575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-1020x573.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-520x292.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Zialena Winery. \u003ccite>(Zialena Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Come for the wine, stay to enjoy this sleek, modern facility east of Geyserville that opened less than two years ago. The Mazzoni grape-growing family produces Zinfandel, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, and a red blend called Cappella. Taste a flight of four wines for $15; add $10 to try two more wines from the library or reserve collection. Current production is about 3,000 cases. Fun fact: The Mazzoni brother-sister team running the winery named it Zialena (“Aunt Lena”) after their great aunt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Table Talk: Fun Bites at a Chinese Bakery and Old Oakland’s Swan’s Market",
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"content": "\u003cp>This week’s Table Talk will hopefully inspire you to have fun eating your way through Harvest Wheat Field Bakery (an affordable Chinese bakery in SF), and to pay a visit to some of the female-owned businesses at Old Oakland’s Swan’s Market. You also won’t want to miss Nopa and Nopalito’s upcoming trio of dinners for The Civic Table Project.\u003c/p>\n\u003ch2>No Carb Left Behind at Harvest Wheat Field Bakery\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/Mjp6m6B2Y142\">431 Clement St., San Francisco\u003c/a>\u003cbr>\nOpen daily 7am–7pm\u003cbr>\nCash only\u003c/p>\n\u003cfigure id=\"attachment_130880\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130880\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/harvest-pork-sung-roll-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The shaggy ham and pork sung roll. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re trying to avoid carbs or sweets, you may want to avert your eyes and start reading the next item…otherwise, let’s dive into the shelves at \u003cstrong>Harvest Wheat Field Bakery\u003c/strong> and have some fun. This bakery is part of a local chain (Fancy Wheat Field Bakery), with five locations in the Bay Area, and one in San Gabriel.\u003c/p>\n\u003cfigure id=\"attachment_130883\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130883\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/carriage-harvest-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The carb carriages, laden with baked goods inside. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most recent location to open is on Clement Street in the Inner Richmond, and you’ll be greeted by two quirky carriages inside that are full of Chinese breads, from classics like char siu bao (baked BBQ pork buns, and honestly not quite notable here), pineapple buns, and pillowy and golden ham-onion buns, to the new-to-me pork sung roll (see above) that was rolled inside, with an exterior coated with \u003ci>rou song\u003c/i> (pork floss), ham, green onion, cheese, and a sweet custardy cream inside (with the texture of mayo). The pork sung roll was over the top and the spongy texture made it really satisfying to eat. Pork floss is almost like a savory/porky cotton candy, and you’ll also see it on the hot dog–bun shaped roll called the falafel roll (a total ESL misnomer), with green onion on top, and there’s the seaweed pork sung bun as well (I liked the saline flavor note).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130882\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130882\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/harvest-coconut-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The baked coconut tart has an irresistible dense and sticky texture that is such a pleasure to bite into. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since most of the baked goods are $1.25–$1.45, you can indulge your whims and taste whatever catches your eye (just make sure you have enough cash on you)! Some aren’t exactly top-of-the-line, but they certainly over-deliver for the incredibly affordable price, and they’re freshly made. Grab a tray and tongs on the right side of the shop, and start selecting. There are also sliced loaves of milk bread on top of the carb carriages, a favorite for toasts and sandwiches.\u003c/p>\n\u003cfigure id=\"attachment_130881\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130881\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/harvest-spongecake-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The fluffy cheesecake (for just $1.80!). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the sweets, you should definitely check out the Hong Kong-style baked coconut tarts, and in a cool case along one of the front windows, you’ll find trendy oval-shaped and fluffy soufflé cheesecakes (just $1.80 for a little cloud!). (Another Japanese-inspired treat includes a rolled matcha sponge cake, so it’s not just about Chinese baked goods here.) There are a few tables inside where you can sit over some Hong Kong milk tea, but you’ll definitely want to bring a hot pink and lime green box home full of goodies.\u003c/p>\n\u003ch2>Three Female Chef-Owners Who Will Feed You So Well at Old Oakland's Swan's Market\u003c/h2>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com\">Cosecha\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/PBNu8RLqfaF2\">907 Washington St., Oakland\u003c/a>\u003cbr>\n\u003ca href=\"http://www.realmissolliesoakland.com\">Miss Ollie's\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ECUsWmeBzWN2\">901 Washington St., Oakland\u003c/a>\u003cbr>\n\u003ca href=\"http://www.thecookandherfarmer.com\">The Cook and Her Farmer\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AzdGAF9sA3M2\">907 Washington St., Oakland\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130873\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130873\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/cosecha-tacos-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Fried fish taco blue plate special at Cosecha. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While attending a three-day conference in Old Oakland, a big perk was being able to head to \u003cstrong>\u003ca href=\"http://swansmarket.com\">Swan’s Market\u003c/a>\u003c/strong> for a meal each day at three fabulous female-owned businesses. Dominica Rice-Cisneros has a big fan base at her beloved \u003cstrong>Cosecha\u003c/strong> counter in the market, known for her quality homestyle dishes, including tacos with tortillas made to order, and a strong message of social justice on the side.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130874\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130874\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/cosecha-salsa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The seasonal and freshly made salsas at Cosecha are always a highlight. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Her pozole verde is a favorite, but a close second for me are her fried fish tacos, with sustainably wild-caught cod sporting the lightest, laciest breading, topped with dollops of a rich crema de chipotle. And the tortillas! So soft and full of sweet corn flavor. On Wednesdays and Thursdays, two fish tacos are available as a blue plate special for $12.50, with a side of beans and perfectly ripened avocado. You’ll also want to see what the seasonal salsa is (the salsas and sauces really are next-level here), which will be ideal on top of the beans, and especially with their excellent housemade chips. Cosecha means “homemade,” which shines brightly as an integral quality of the fresh and lovingly made food here.\u003c/p>\n\u003cfigure id=\"attachment_130875\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130875\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/missollies-lunch-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A perfect lunch at Miss Ollie's: tropical salad and skillet-fried chicken. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another master of the fry is chef-owner Sarah Kirnon at the neighboring \u003cstrong>Miss Ollie’s\u003c/strong>. Her skillet-fried chicken is legendary, enough to pull San Franciscans across the bay to answer its siren call. I was tempted by the Friday and Saturday chicken-and-waffles special but knew I needed something lighter for lunch. Fortunately, you can order the fried chicken by the piece (an expertly fried juicy thigh for me, $4.50, thanks), which proved to be a magic accompaniment to their beautiful and vibrant tropical salad ($10), which rotates with seasonal fruits (like stone fruit, persimmon, or mango), plus pomegranate, radish, cucumber, the freshest greens, avocado, and a sweet sherry vinaigrette—the acidity ended up being the perfect foil to bites of the burnished fried chicken. Add in a highly personal and soulful soundtrack and a sunny corner location, and you’ve got the perfect lunch spot.\u003c/p>\n\u003cfigure id=\"attachment_130876\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130876\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/missollies-chicken-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A closer look at the expertly fried chicken at Miss Ollie's. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for a happy hour bite? Hopefully it’s a warm fall evening like I experienced, and you can snag a seat at one of the red metal tables on the patio at \u003cstrong>The Cook and Her Farmer\u003c/strong>, sipping on one of their well-selected, food-friendly, natural, and organic wines while you wait for your oysters to come out. They were exquisitely shucked, full of their liquor and nary a shred of shell, and tasting so fresh and plump and briny. The rotating selection may include local selects from Tomales Bay Oyster Company or Barron Points from the Pacific Northwest.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130877\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130877\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/cookandherfarmer-cheese-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The generous grilled cheese of your dreams at The Cook and Her Farmer. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Maybe you need something with a little more sustenance? Hopefully you have someone to share the Big Sur melt ($15.50) with, because it’s a beast. Chef-owner Romney Steele knows how to make grilled cheese aficionados so very happy: with thick and golden slices of Acme levain stuffed with gooey dry jack and Gruyère, baby Gulf shrimp, arugula, mostarda, and green onion, and there were even a couple pieces of dry jack frico tucked in there (a crisp piece of melted cheese from the grill is such a treat, it’s like the cooks are spoiling you), plus pecorino shaved on top, and pickled vegetables and Castelvetranos on the side. Life can be so good.\u003c/p>\n\u003ch2>Come Together for Dinner and Discussion at Nopa and Nopalito’s Civic Table Project\u003c/h2>\n\u003cp>Tickets and dates: \u003ca href=\"https://www.eventbrite.com/e/conversation-on-political-tribalism-and-the-electoral-process-tickets-50926109364?aff=ebapi\">October 25\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/conversation-on-american-intuition-reason-and-irrationality-tickets-50931650939\">November 15\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/conversation-on-politics-of-origin-tickets-50979248304?aff=ebapi\">December 6\u003c/a>\u003cbr>\nSliding-scale donation of $50+\u003cbr>\n6pm–9pm\u003cbr>\nMore \u003ca href=\"http://www.nopasf.com/civic-table-project/\">info\u003c/a>\u003cbr>\nNopalito\u003cbr>\n\u003ca href=\"https://goo.gl/maps/cd3eVA7MP3S2\">1224 9th Ave., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130878\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130878\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/civicproject-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">Gather around the table at the next Civic Table Project dinner at Nopalito. \u003ccite>(Chandler Sowden)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nopa and Nopalito have announced the fall programming for their \u003cstrong>\u003ca href=\"http://www.%20nopasf.com/civic-table-project/\">Civic Table Project, \u003c/a>\u003c/strong>a trio of dinners and discussions about “our changing country, city, and what that means for us as a community.” Guests gather over a four-course, family-style meal at Nopalito (including wine and margaritas), cooked by Nopa and Nopalito cooks and staff who volunteer their time. All event costs are donated by the restaurants so that 100 percent of ticket proceeds can be given to a not-for-profit organization related to the topic being discussed that evening.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Prior to the event, guests will receive materials to review (or not — your choice!) related to the topic that will be discussed that evening. Community members, researchers, activists, and thought leaders will be present at the dinner, and diners can engage in conversation as much as they desire. The project was founded in 2016, and director and moderator Caitlin Dizinno believes we can connect and restore our communities through the power of food. Read more about the three-series \u003ca href=\"http://nopasf.com/civic-table-project/\">here\u003c/a>, which will offer a deeper look into the history and psychology of partisanship and political thought in America.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s Table Talk will hopefully inspire you to have fun eating your way through Harvest Wheat Field Bakery (an affordable Chinese bakery in SF), and to pay a visit to some of the female-owned businesses at Old Oakland’s Swan’s Market. You also won’t want to miss Nopa and Nopalito’s upcoming trio of dinners for The Civic Table Project.\u003c/p>\n\u003ch2>No Carb Left Behind at Harvest Wheat Field Bakery\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/Mjp6m6B2Y142\">431 Clement St., San Francisco\u003c/a>\u003cbr>\nOpen daily 7am–7pm\u003cbr>\nCash only\u003c/p>\n\u003cfigure id=\"attachment_130880\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130880\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/harvest-pork-sung-roll-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The shaggy ham and pork sung roll. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re trying to avoid carbs or sweets, you may want to avert your eyes and start reading the next item…otherwise, let’s dive into the shelves at \u003cstrong>Harvest Wheat Field Bakery\u003c/strong> and have some fun. This bakery is part of a local chain (Fancy Wheat Field Bakery), with five locations in the Bay Area, and one in San Gabriel.\u003c/p>\n\u003cfigure id=\"attachment_130883\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130883\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/carriage-harvest-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The carb carriages, laden with baked goods inside. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most recent location to open is on Clement Street in the Inner Richmond, and you’ll be greeted by two quirky carriages inside that are full of Chinese breads, from classics like char siu bao (baked BBQ pork buns, and honestly not quite notable here), pineapple buns, and pillowy and golden ham-onion buns, to the new-to-me pork sung roll (see above) that was rolled inside, with an exterior coated with \u003ci>rou song\u003c/i> (pork floss), ham, green onion, cheese, and a sweet custardy cream inside (with the texture of mayo). The pork sung roll was over the top and the spongy texture made it really satisfying to eat. Pork floss is almost like a savory/porky cotton candy, and you’ll also see it on the hot dog–bun shaped roll called the falafel roll (a total ESL misnomer), with green onion on top, and there’s the seaweed pork sung bun as well (I liked the saline flavor note).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130882\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130882\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/harvest-coconut-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The baked coconut tart has an irresistible dense and sticky texture that is such a pleasure to bite into. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since most of the baked goods are $1.25–$1.45, you can indulge your whims and taste whatever catches your eye (just make sure you have enough cash on you)! Some aren’t exactly top-of-the-line, but they certainly over-deliver for the incredibly affordable price, and they’re freshly made. Grab a tray and tongs on the right side of the shop, and start selecting. There are also sliced loaves of milk bread on top of the carb carriages, a favorite for toasts and sandwiches.\u003c/p>\n\u003cfigure id=\"attachment_130881\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130881\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/harvest-spongecake-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The fluffy cheesecake (for just $1.80!). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the sweets, you should definitely check out the Hong Kong-style baked coconut tarts, and in a cool case along one of the front windows, you’ll find trendy oval-shaped and fluffy soufflé cheesecakes (just $1.80 for a little cloud!). (Another Japanese-inspired treat includes a rolled matcha sponge cake, so it’s not just about Chinese baked goods here.) There are a few tables inside where you can sit over some Hong Kong milk tea, but you’ll definitely want to bring a hot pink and lime green box home full of goodies.\u003c/p>\n\u003ch2>Three Female Chef-Owners Who Will Feed You So Well at Old Oakland's Swan's Market\u003c/h2>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com\">Cosecha\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/PBNu8RLqfaF2\">907 Washington St., Oakland\u003c/a>\u003cbr>\n\u003ca href=\"http://www.realmissolliesoakland.com\">Miss Ollie's\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ECUsWmeBzWN2\">901 Washington St., Oakland\u003c/a>\u003cbr>\n\u003ca href=\"http://www.thecookandherfarmer.com\">The Cook and Her Farmer\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AzdGAF9sA3M2\">907 Washington St., Oakland\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130873\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130873\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/cosecha-tacos-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Fried fish taco blue plate special at Cosecha. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While attending a three-day conference in Old Oakland, a big perk was being able to head to \u003cstrong>\u003ca href=\"http://swansmarket.com\">Swan’s Market\u003c/a>\u003c/strong> for a meal each day at three fabulous female-owned businesses. Dominica Rice-Cisneros has a big fan base at her beloved \u003cstrong>Cosecha\u003c/strong> counter in the market, known for her quality homestyle dishes, including tacos with tortillas made to order, and a strong message of social justice on the side.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130874\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130874\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/cosecha-salsa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The seasonal and freshly made salsas at Cosecha are always a highlight. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Her pozole verde is a favorite, but a close second for me are her fried fish tacos, with sustainably wild-caught cod sporting the lightest, laciest breading, topped with dollops of a rich crema de chipotle. And the tortillas! So soft and full of sweet corn flavor. On Wednesdays and Thursdays, two fish tacos are available as a blue plate special for $12.50, with a side of beans and perfectly ripened avocado. You’ll also want to see what the seasonal salsa is (the salsas and sauces really are next-level here), which will be ideal on top of the beans, and especially with their excellent housemade chips. Cosecha means “homemade,” which shines brightly as an integral quality of the fresh and lovingly made food here.\u003c/p>\n\u003cfigure id=\"attachment_130875\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130875\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/missollies-lunch-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A perfect lunch at Miss Ollie's: tropical salad and skillet-fried chicken. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another master of the fry is chef-owner Sarah Kirnon at the neighboring \u003cstrong>Miss Ollie’s\u003c/strong>. Her skillet-fried chicken is legendary, enough to pull San Franciscans across the bay to answer its siren call. I was tempted by the Friday and Saturday chicken-and-waffles special but knew I needed something lighter for lunch. Fortunately, you can order the fried chicken by the piece (an expertly fried juicy thigh for me, $4.50, thanks), which proved to be a magic accompaniment to their beautiful and vibrant tropical salad ($10), which rotates with seasonal fruits (like stone fruit, persimmon, or mango), plus pomegranate, radish, cucumber, the freshest greens, avocado, and a sweet sherry vinaigrette—the acidity ended up being the perfect foil to bites of the burnished fried chicken. Add in a highly personal and soulful soundtrack and a sunny corner location, and you’ve got the perfect lunch spot.\u003c/p>\n\u003cfigure id=\"attachment_130876\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130876\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/missollies-chicken-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A closer look at the expertly fried chicken at Miss Ollie's. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for a happy hour bite? Hopefully it’s a warm fall evening like I experienced, and you can snag a seat at one of the red metal tables on the patio at \u003cstrong>The Cook and Her Farmer\u003c/strong>, sipping on one of their well-selected, food-friendly, natural, and organic wines while you wait for your oysters to come out. They were exquisitely shucked, full of their liquor and nary a shred of shell, and tasting so fresh and plump and briny. The rotating selection may include local selects from Tomales Bay Oyster Company or Barron Points from the Pacific Northwest.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130877\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130877\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/cookandherfarmer-cheese-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The generous grilled cheese of your dreams at The Cook and Her Farmer. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Maybe you need something with a little more sustenance? Hopefully you have someone to share the Big Sur melt ($15.50) with, because it’s a beast. Chef-owner Romney Steele knows how to make grilled cheese aficionados so very happy: with thick and golden slices of Acme levain stuffed with gooey dry jack and Gruyère, baby Gulf shrimp, arugula, mostarda, and green onion, and there were even a couple pieces of dry jack frico tucked in there (a crisp piece of melted cheese from the grill is such a treat, it’s like the cooks are spoiling you), plus pecorino shaved on top, and pickled vegetables and Castelvetranos on the side. Life can be so good.\u003c/p>\n\u003ch2>Come Together for Dinner and Discussion at Nopa and Nopalito’s Civic Table Project\u003c/h2>\n\u003cp>Tickets and dates: \u003ca href=\"https://www.eventbrite.com/e/conversation-on-political-tribalism-and-the-electoral-process-tickets-50926109364?aff=ebapi\">October 25\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/conversation-on-american-intuition-reason-and-irrationality-tickets-50931650939\">November 15\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/conversation-on-politics-of-origin-tickets-50979248304?aff=ebapi\">December 6\u003c/a>\u003cbr>\nSliding-scale donation of $50+\u003cbr>\n6pm–9pm\u003cbr>\nMore \u003ca href=\"http://www.nopasf.com/civic-table-project/\">info\u003c/a>\u003cbr>\nNopalito\u003cbr>\n\u003ca href=\"https://goo.gl/maps/cd3eVA7MP3S2\">1224 9th Ave., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130878\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130878\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/civicproject-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">Gather around the table at the next Civic Table Project dinner at Nopalito. \u003ccite>(Chandler Sowden)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nopa and Nopalito have announced the fall programming for their \u003cstrong>\u003ca href=\"http://www.%20nopasf.com/civic-table-project/\">Civic Table Project, \u003c/a>\u003c/strong>a trio of dinners and discussions about “our changing country, city, and what that means for us as a community.” Guests gather over a four-course, family-style meal at Nopalito (including wine and margaritas), cooked by Nopa and Nopalito cooks and staff who volunteer their time. All event costs are donated by the restaurants so that 100 percent of ticket proceeds can be given to a not-for-profit organization related to the topic being discussed that evening.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Prior to the event, guests will receive materials to review (or not — your choice!) related to the topic that will be discussed that evening. Community members, researchers, activists, and thought leaders will be present at the dinner, and diners can engage in conversation as much as they desire. The project was founded in 2016, and director and moderator Caitlin Dizinno believes we can connect and restore our communities through the power of food. Read more about the three-series \u003ca href=\"http://nopasf.com/civic-table-project/\">here\u003c/a>, which will offer a deeper look into the history and psychology of partisanship and political thought in America.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Ways to Sample the Evolution of German Cuisine",
"title": "5 Ways to Sample the Evolution of German Cuisine",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>German food is sausage. And beer. Lots of beer. Right? Yes, but Germany, like Italy or France, has a range of regional cuisines that reflect both geographic location and historical influences. In the expanding realm of German cuisine in the Bay Area, German chefs and chefs who just like German food are playing around with tradition, realigning familiar ingredients and playing with their food to capture the eye — and palate — of a new, food savvy audience. Don’t worry, you can still get delicious sausage in infinite variety. And beer. Lots of beer. But these fresh takes might inspire a new idea of what German food is today. (And beer.)\u003c/p>\n\u003ch2>Radhaus\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Landmark\u003c/a> \u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Building A, \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Fort Mason, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130861\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller.jpg\" alt=\"Bread dumpling with bone broth.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bread dumpling with bone broth. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bone broth and dumplings make any top 10 list of the Bay Area’s current culinary trends and \u003ca href=\"http://radhaussf.com/\">Radhaus\u003c/a> combines them into a singular, oh-so German dish: the dumpling.\u003c/p>\n\u003cp>The size of a softball, this dumpling, made of bread and steamed to a pleasing softness, floats atop a savory beef broth, its epic proportions generous enough to be called entrée. After its soak it in the muscularly seasoned broth, this dumpling is the essence of comfort food, taken to a new, trendier place, one that does not shy away from either heritage or robust flavor.\u003c/p>\n\u003cp>Part Bavarian beer hall, part beer garden, San Francisco’s Radhaus, from the Suppenkuche team, looks more to southern Germany and the alpine border region for its inspiration. Pretzels make regular appearances – as a side for the Bavarian cheese known as Obatzda or on their own with mustard and horseradish – and sausages from fresh weisswurst to grilled knockwurst get fun makeovers with sides of butternut squash mustard or pork broth. But this dumpling reminds us of what a knödel should be.\u003c/p>\n\u003ch2>Speisekammer\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/2424+Lincoln+Ave,+Alameda,+CA+94501/@37.7660034,-122.2422739,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695cbf143fb:0xd74f58a1226574cb!8m2!3d37.7659992!4d-122.2400852\">2424 Lincoln Ave., \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2424+Lincoln+Ave,+Alameda,+CA+94501/@37.7660034,-122.2422739,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695cbf143fb:0xd74f58a1226574cb!8m2!3d37.7659992!4d-122.2400852\">Alameda\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130862\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller.jpg\" alt=\"A spread of currywurst and German salad.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spread of currywurst and German salad. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry, the generic term for a blend of spices, is often considered a part of the culinary lexicon of the Indian subcontinent. But curry refuses to be confined or defined, lifting on the trade winds to harbors far and wide. In Germany, currywurst is street food extraordinaire, sold from countless stands and shops on nearly every German street corner and marketplace. Said to be \u003ca href=\"https://www.npr.org/sections/nprberlinblog/2011/10/05/141048303/currywurst-the-evolution-of-berlins-popular-street-food\">a product of post-World War II innovation from a Berlin homemaker who traded spirits for ketchup with a British soldier\u003c/a>, currywurst is so popular, this humble sausage has spawned its own \u003ca href=\"http://currywurstmuseum.com/en/\">museum\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At Alameda’s \u003ca href=\"http://www.speisekammer.com/\">Speisekammer\u003c/a> (\u003ca href=\"https://www.kqed.org/checkplease/19064/check-please-bay-area-season-13-premiere-reviews-speisekammer-kates-kitchen-adega\">a \u003cem>Check, Please! Bay Area\u003c/em> alum\u003c/a>), owner Peter Kahl amps up the flavor of Germany’s beloved currywurst with a house blend of freshly ground curry. The fiery-hued link is served with a bright red tomato sauce infused with more fresh curry. Could it be enough to convince Californians that this slender tube of pork and veal deserves its own pantheon of pork?\u003c/p>\n\u003ch2>Wursthall Restaurant & Bierhaus\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/310+Baldwin+Ave,+San+Mateo,+CA+94401/@37.5672912,-122.3268197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9e772b4c93ad:0x13b0d5543cdbdf78!8m2!3d37.567287!4d-122.324631\">310 Baldwin Ave., \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/310+Baldwin+Ave,+San+Mateo,+CA+94401/@37.5672912,-122.3268197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9e772b4c93ad:0x13b0d5543cdbdf78!8m2!3d37.567287!4d-122.324631\">San Mateo\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130863\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall.jpg\" alt=\"A delicious spread at Wursthall.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A delicious spread at Wursthall. \u003ccite>(Kenji Lopez-Alt/Wursthall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kenji Lopez-Alt knows a thing or two about innovation. Culinary Director at Serious Eats and author of their Food Lab blog, Lopez-Alt understands ingredients and looks for ways to re-engineer cooking techniques to improve the end product’s flavor and texture. So it is at \u003ca href=\"http://www.wursthall.com/\">Wursthall\u003c/a>, Lopez-Alt’s homage to sausage and beer (did I mention that sausages pair well with beer?) and a restaurant kitchen with endless opportunities for exploration and culinary imaginings.\u003c/p>\n\u003cp>The first dish to arrive is spaetzle “cacio e pepe.” Above the tiny, wheat-flour dumplings native to the southwestern German region of Swabia floats the \u003cem>cacio\u003c/em> (cheese), an airy whip of pecorino infused with the \u003cem>pepe\u003c/em> (that’s pepper). The dish is topped with a toasted pecorino crisp, a lid that harmonizes the dish with a snap and bridges the Alps to Italy.\u003c/p>\n\u003cfigure id=\"attachment_130867\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130867\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller.jpg\" alt=\"Al pastor and boar sausages.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Al pastor and boar sausages. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Or take a trip across the Atlantic to Mexico by way of the al pastor wurst. A sausage by its German name, this pork wurst, is seasoned with pineapple and enough dried chiles to tickle the palate and encourage a tear or two to spill. Try it topped with kraut for the true California bierhall experience.\u003c/p>\n\u003ch2>Gaumenkitzel\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/2121+San+Pablo+Ave,+Berkeley,+CA+94702/@37.8674585,-122.2934065,17z/data=!3m1!4b1!4m5!3m4!1s0x80857eea60b7d38f:0x84c97b31449f5df3!8m2!3d37.8674543!4d-122.2912178\">2121 San Pablo Ave.,\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2121+San+Pablo+Ave,+Berkeley,+CA+94702/@37.8674585,-122.2934065,17z/data=!3m1!4b1!4m5!3m4!1s0x80857eea60b7d38f:0x84c97b31449f5df3!8m2!3d37.8674543!4d-122.2912178\">Berkeley\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130865\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller.jpg\" alt=\"A veggie cake from Gaumenkitzel.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A veggie cake from Gaumenkitzel. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The region around Hamburg is Germany’s greenhouse,” said Anja Voth, chef-owner of Berkeley’s \u003ca href=\"http://gaumenkitzel.net/\">Gaumenkitzel\u003c/a>. The region’s commitment to agriculture may explain why Hamburg leads Germany’s count of vegan restaurants. But the city’s history as one of Europe’s largest ports also pushes the culinary boundaries of the city. Voth brings a commitment to international flavors and an ethos of cooking with zero waste to the cuisine at Gaumenkitzel.\u003c/p>\n\u003cp>The crispy, pan-fried veggie cake is a throwback to a style of cooking that any maker can relate to. Carrots and parsnips, plucked from the garden hours earlier are hand-mixed with house-milled oats and an egg from a local coop. Voth’s version leaves out the traditional spelt, making the dish lighter and free from gluten. Full-fat butter and olive oil add great flavor and important nutrients. Updated for today’s sensibilities, this veggie cake is impeccably sourced and insanely fresh, making it as relevant today as to anyone living in Hamburg in 1914.\u003c/p>\n\u003ch2>Walzwerk\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/381+S+Van+Ness+Ave,+San+Francisco,+CA+94103/@37.767254,-122.419648,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e24108b726d:0x8dd57a2077a23b6b!8m2!3d37.7672498!4d-122.4174593\">381 South Van Ness, \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/381+S+Van+Ness+Ave,+San+Francisco,+CA+94103/@37.767254,-122.419648,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e24108b726d:0x8dd57a2077a23b6b!8m2!3d37.7672498!4d-122.4174593\">San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130866\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt.jpg\" alt=\"Vegetarian schnitzel at Walzwerk.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetarian schnitzel at Walzwerk. \u003ccite>(Christiane Schmidt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Slice the vegetarian schnitzel at \u003ca href=\"http://www.walzwerk.com/\">Walzwerk\u003c/a> in half and marvel at its vibrant purple and orange colors. Made with cooked red beets, kohlrabi, and carrots, then breaded and fried like a cutlet made of more traditional pork, this veggie dish may not seem innovative until owner Christiane Schmidt reveals that her mother cooked it often in the former East Germany. “We cooked what we had. We ate a lot of potatoes and cabbage,” said Schmidt.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Walzwerk’s menu hews to this sort of traditional cookery, dishes Schmidt ate while growing up. Fresh fruits were rare, beets and cabbage abundant. There was plenty of cabbage, both white and red, then and it makes regular appearances on the menu – wrapped around lentils, served as a salad or as sauerkraut – and this reliance on cabbage inspires a joke from those days. “Especially for East Germany,” Schmidt says “when you went to a store who sells vegetable, you would say ‘the right side is white cabbage, the left side is red cabbage. “ Maybe that explains the dual nature of Walzwerk’s vegetarian schnitzel.\u003c/p>\n\n",
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"excerpt": "German food is sausage. And beer. Lots of beer. But new and established Bay Area restaurants showcase what's new and innovative about German cuisine.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>German food is sausage. And beer. Lots of beer. Right? Yes, but Germany, like Italy or France, has a range of regional cuisines that reflect both geographic location and historical influences. In the expanding realm of German cuisine in the Bay Area, German chefs and chefs who just like German food are playing around with tradition, realigning familiar ingredients and playing with their food to capture the eye — and palate — of a new, food savvy audience. Don’t worry, you can still get delicious sausage in infinite variety. And beer. Lots of beer. But these fresh takes might inspire a new idea of what German food is today. (And beer.)\u003c/p>\n\u003ch2>Radhaus\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Landmark\u003c/a> \u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Building A, \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Fort Mason, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130861\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller.jpg\" alt=\"Bread dumpling with bone broth.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bread dumpling with bone broth. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bone broth and dumplings make any top 10 list of the Bay Area’s current culinary trends and \u003ca href=\"http://radhaussf.com/\">Radhaus\u003c/a> combines them into a singular, oh-so German dish: the dumpling.\u003c/p>\n\u003cp>The size of a softball, this dumpling, made of bread and steamed to a pleasing softness, floats atop a savory beef broth, its epic proportions generous enough to be called entrée. After its soak it in the muscularly seasoned broth, this dumpling is the essence of comfort food, taken to a new, trendier place, one that does not shy away from either heritage or robust flavor.\u003c/p>\n\u003cp>Part Bavarian beer hall, part beer garden, San Francisco’s Radhaus, from the Suppenkuche team, looks more to southern Germany and the alpine border region for its inspiration. Pretzels make regular appearances – as a side for the Bavarian cheese known as Obatzda or on their own with mustard and horseradish – and sausages from fresh weisswurst to grilled knockwurst get fun makeovers with sides of butternut squash mustard or pork broth. But this dumpling reminds us of what a knödel should be.\u003c/p>\n\u003ch2>Speisekammer\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/2424+Lincoln+Ave,+Alameda,+CA+94501/@37.7660034,-122.2422739,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695cbf143fb:0xd74f58a1226574cb!8m2!3d37.7659992!4d-122.2400852\">2424 Lincoln Ave., \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2424+Lincoln+Ave,+Alameda,+CA+94501/@37.7660034,-122.2422739,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695cbf143fb:0xd74f58a1226574cb!8m2!3d37.7659992!4d-122.2400852\">Alameda\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130862\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller.jpg\" alt=\"A spread of currywurst and German salad.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spread of currywurst and German salad. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry, the generic term for a blend of spices, is often considered a part of the culinary lexicon of the Indian subcontinent. But curry refuses to be confined or defined, lifting on the trade winds to harbors far and wide. In Germany, currywurst is street food extraordinaire, sold from countless stands and shops on nearly every German street corner and marketplace. Said to be \u003ca href=\"https://www.npr.org/sections/nprberlinblog/2011/10/05/141048303/currywurst-the-evolution-of-berlins-popular-street-food\">a product of post-World War II innovation from a Berlin homemaker who traded spirits for ketchup with a British soldier\u003c/a>, currywurst is so popular, this humble sausage has spawned its own \u003ca href=\"http://currywurstmuseum.com/en/\">museum\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At Alameda’s \u003ca href=\"http://www.speisekammer.com/\">Speisekammer\u003c/a> (\u003ca href=\"https://www.kqed.org/checkplease/19064/check-please-bay-area-season-13-premiere-reviews-speisekammer-kates-kitchen-adega\">a \u003cem>Check, Please! Bay Area\u003c/em> alum\u003c/a>), owner Peter Kahl amps up the flavor of Germany’s beloved currywurst with a house blend of freshly ground curry. The fiery-hued link is served with a bright red tomato sauce infused with more fresh curry. Could it be enough to convince Californians that this slender tube of pork and veal deserves its own pantheon of pork?\u003c/p>\n\u003ch2>Wursthall Restaurant & Bierhaus\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/310+Baldwin+Ave,+San+Mateo,+CA+94401/@37.5672912,-122.3268197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9e772b4c93ad:0x13b0d5543cdbdf78!8m2!3d37.567287!4d-122.324631\">310 Baldwin Ave., \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/310+Baldwin+Ave,+San+Mateo,+CA+94401/@37.5672912,-122.3268197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9e772b4c93ad:0x13b0d5543cdbdf78!8m2!3d37.567287!4d-122.324631\">San Mateo\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130863\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall.jpg\" alt=\"A delicious spread at Wursthall.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A delicious spread at Wursthall. \u003ccite>(Kenji Lopez-Alt/Wursthall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kenji Lopez-Alt knows a thing or two about innovation. Culinary Director at Serious Eats and author of their Food Lab blog, Lopez-Alt understands ingredients and looks for ways to re-engineer cooking techniques to improve the end product’s flavor and texture. So it is at \u003ca href=\"http://www.wursthall.com/\">Wursthall\u003c/a>, Lopez-Alt’s homage to sausage and beer (did I mention that sausages pair well with beer?) and a restaurant kitchen with endless opportunities for exploration and culinary imaginings.\u003c/p>\n\u003cp>The first dish to arrive is spaetzle “cacio e pepe.” Above the tiny, wheat-flour dumplings native to the southwestern German region of Swabia floats the \u003cem>cacio\u003c/em> (cheese), an airy whip of pecorino infused with the \u003cem>pepe\u003c/em> (that’s pepper). The dish is topped with a toasted pecorino crisp, a lid that harmonizes the dish with a snap and bridges the Alps to Italy.\u003c/p>\n\u003cfigure id=\"attachment_130867\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130867\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller.jpg\" alt=\"Al pastor and boar sausages.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Al pastor and boar sausages. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Or take a trip across the Atlantic to Mexico by way of the al pastor wurst. A sausage by its German name, this pork wurst, is seasoned with pineapple and enough dried chiles to tickle the palate and encourage a tear or two to spill. Try it topped with kraut for the true California bierhall experience.\u003c/p>\n\u003ch2>Gaumenkitzel\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/2121+San+Pablo+Ave,+Berkeley,+CA+94702/@37.8674585,-122.2934065,17z/data=!3m1!4b1!4m5!3m4!1s0x80857eea60b7d38f:0x84c97b31449f5df3!8m2!3d37.8674543!4d-122.2912178\">2121 San Pablo Ave.,\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2121+San+Pablo+Ave,+Berkeley,+CA+94702/@37.8674585,-122.2934065,17z/data=!3m1!4b1!4m5!3m4!1s0x80857eea60b7d38f:0x84c97b31449f5df3!8m2!3d37.8674543!4d-122.2912178\">Berkeley\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130865\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller.jpg\" alt=\"A veggie cake from Gaumenkitzel.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A veggie cake from Gaumenkitzel. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The region around Hamburg is Germany’s greenhouse,” said Anja Voth, chef-owner of Berkeley’s \u003ca href=\"http://gaumenkitzel.net/\">Gaumenkitzel\u003c/a>. The region’s commitment to agriculture may explain why Hamburg leads Germany’s count of vegan restaurants. But the city’s history as one of Europe’s largest ports also pushes the culinary boundaries of the city. Voth brings a commitment to international flavors and an ethos of cooking with zero waste to the cuisine at Gaumenkitzel.\u003c/p>\n\u003cp>The crispy, pan-fried veggie cake is a throwback to a style of cooking that any maker can relate to. Carrots and parsnips, plucked from the garden hours earlier are hand-mixed with house-milled oats and an egg from a local coop. Voth’s version leaves out the traditional spelt, making the dish lighter and free from gluten. Full-fat butter and olive oil add great flavor and important nutrients. Updated for today’s sensibilities, this veggie cake is impeccably sourced and insanely fresh, making it as relevant today as to anyone living in Hamburg in 1914.\u003c/p>\n\u003ch2>Walzwerk\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/381+S+Van+Ness+Ave,+San+Francisco,+CA+94103/@37.767254,-122.419648,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e24108b726d:0x8dd57a2077a23b6b!8m2!3d37.7672498!4d-122.4174593\">381 South Van Ness, \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/381+S+Van+Ness+Ave,+San+Francisco,+CA+94103/@37.767254,-122.419648,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e24108b726d:0x8dd57a2077a23b6b!8m2!3d37.7672498!4d-122.4174593\">San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130866\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt.jpg\" alt=\"Vegetarian schnitzel at Walzwerk.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetarian schnitzel at Walzwerk. \u003ccite>(Christiane Schmidt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Slice the vegetarian schnitzel at \u003ca href=\"http://www.walzwerk.com/\">Walzwerk\u003c/a> in half and marvel at its vibrant purple and orange colors. Made with cooked red beets, kohlrabi, and carrots, then breaded and fried like a cutlet made of more traditional pork, this veggie dish may not seem innovative until owner Christiane Schmidt reveals that her mother cooked it often in the former East Germany. “We cooked what we had. We ate a lot of potatoes and cabbage,” said Schmidt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Walzwerk’s menu hews to this sort of traditional cookery, dishes Schmidt ate while growing up. Fresh fruits were rare, beets and cabbage abundant. There was plenty of cabbage, both white and red, then and it makes regular appearances on the menu – wrapped around lentils, served as a salad or as sauerkraut – and this reliance on cabbage inspires a joke from those days. “Especially for East Germany,” Schmidt says “when you went to a store who sells vegetable, you would say ‘the right side is white cabbage, the left side is red cabbage. “ Maybe that explains the dual nature of Walzwerk’s vegetarian schnitzel.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Samin Nosrat Serves Up 'Salt, Fat, Acid, Heat' on Netflix",
"title": "Samin Nosrat Serves Up 'Salt, Fat, Acid, Heat' on Netflix",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">As we sit down on Samin Nosrat’s cozy sofa to talk about her new Netflix series \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Salt, Fat, Acid, Heat, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">the former Chez Panisse chef not only compliments my hands but reaches out to touch them. Like the person you see on screen, she’s a tactile, disarming presence. She’s also fearless when tasting food she’s unfamiliar with. In each episode, Nosrat travels somewhere abroad in order to enrich her understanding of a people and their approach to cooking. Whether she’s gathering olives with Italian farmers or wandering through a fish market in Japan, the people she encounters are invariably charmed by her curiosity and genuine sense of adventure. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The television series is based on her bestselling book of the same name. When \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">was published in 2017, I heard Evan Kleiman, the host of KCRW’s \u003c/span>\u003ca href=\"https://www.kcrw.com/news-culture/shows/good-food/appropriation-in-food-dulce-de-leche-mastering-culinary-technique\">\u003ci>\u003cspan style=\"font-weight: 400\">Good Food\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">give Nosrat her stamp of approval (always a good sign). And I suddenly saw it everywhere around the Bay Area, in bookstores and sitting open on kitchen countertops. \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Salt, Fat, Acid, Heat \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">does contain recipes but they’re meant to supplement the 17 years of research and experience that Nosrat put into crafting a book about \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">how \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">to cook rather than simply offering a variation on spaghetti bolognese or lemon bars. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130843\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130843 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-520x293.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Samin Nosrat in Mexico for 'Salt, Fat, Acid, Heat' (Courtesy Netflix)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">She came up with her magical formula — repeat “salt, fat, acid, heat” often enough and it sounds like an incantation — by observing the way the chefs ran the Chez Panisse kitchen. As she was learning her trade as an apprentice there, she described the daily routine, “\u003c/span>\u003cspan style=\"font-weight: 400\">Every day we'd sit down and have a menu meeting. In the café upstairs the chef would print out a blank form every day that had a spot for what the daily pizza was going to be for lunch and dinner, what the soup was going to be, the entrée from the grille, the braise. Some days it was beef bourguignon. Other days we were making something Indian inspired, or Italian or Spanish.” \u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At first, Nosrat wondered how everyone could remember so many recipes. She admits that “i\u003c/span>\u003cspan style=\"font-weight: 400\">t took an embarrassingly long time for me to realize, oh, braising is a formula.” All they were doing, depending on the day and the chef’s whim at the time was, “changing the wine or changing the acid. We're changing the bed of herbs and the aromatics at the bottom — but it doesn't matter if you're Indian or you're Greek, Spanish or French.” From this \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">aha\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> moment, she understood something universal about the culinary arts, regardless of what country’s spices you use. As she writes in the book’s opening sentence, “Anyone can cook anything and make it delicious.” That is, if you apply Nosrat’s four essential cooking principles.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130844\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130844 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-520x293.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Samin Nosrat tasting Italian cheese in her Netflix series 'Salt, Fat, Acid, Heat' (Courtesy Netflix)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Each episode of the TV adaptation devotes an hour to each principle. Nosrat travels to Japan in “Salt,” Italy in “Fat,” Mexico for “Acid” and back to Berkeley for “Heat.” She’s as interested in the cuisine — tasting seaweed, pasta or tacos — as she is in the behind-the-scenes process of how the dishes are made. We hear her laughter echo across an Italian valley as she delights in gathering olives. She discovers a store that carries so many varieties of salt it actually demonstrates the idea of infinity. And we get a vicarious thrill from her as she tastes a spicy hot salsa and cools her palate down with a beer.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But throughout the series, Nosrat’s journeys are never solitary. You’re likely to become a better home cook after reading \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Salt, Fat, Acid, Heat \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">but, for her, that’s only the part of the story. Building a community is the actual reward. Her friend Yuri accompanies her to the fish market in Japan. She makes pasta from scratch and a ragu with Benedetta, a chef she’d previously studied with in Italy. Once she returns home, Nosrat makes tahdig (crispy Persian rice) with her mother. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130845\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130845 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/SFAH_Unit_02005-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/SFAH_Unit_02005-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/SFAH_Unit_02005-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/SFAH_Unit_02005-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/SFAH_Unit_02005.jpg 864w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/SFAH_Unit_02005-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/SFAH_Unit_02005-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/SFAH_Unit_02005-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Samin Nosrat invites her friends to dinner in the Netflix series 'Salt, Fat, Acid, Heat' (Courtesy Adam Rose / Netflix)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Her family moved from Iran to San Diego at the height of the Iranian Revolution. She explained that when they arrived in California her mom made it clear that when they were in the house, they were in Iran. And when they went outside, that was America. Nosrat says, \u003c/span>\u003cspan style=\"font-weight: 400\">“That feeling of never quite belonging, which I still have and I probably will have till I die, is where my superpowers originate. Feeling like an outsider is not a good feeling, you know?” Instead of succumbing to those feelings, she made a conscious decision to create an inclusive message, “so that it doesn't cause anyone to feel that way.” What better way to establish a sense of belonging than by inviting people over for a home-cooked meal.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.netflix.com/title/80198288\">\u003ci>\u003cspan style=\"font-weight: 400\">Salt, Fat, Acid, Heat\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\"> is now streaming on Netflix.\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">As we sit down on Samin Nosrat’s cozy sofa to talk about her new Netflix series \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Salt, Fat, Acid, Heat, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">the former Chez Panisse chef not only compliments my hands but reaches out to touch them. Like the person you see on screen, she’s a tactile, disarming presence. She’s also fearless when tasting food she’s unfamiliar with. In each episode, Nosrat travels somewhere abroad in order to enrich her understanding of a people and their approach to cooking. Whether she’s gathering olives with Italian farmers or wandering through a fish market in Japan, the people she encounters are invariably charmed by her curiosity and genuine sense of adventure. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The television series is based on her bestselling book of the same name. When \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">was published in 2017, I heard Evan Kleiman, the host of KCRW’s \u003c/span>\u003ca href=\"https://www.kcrw.com/news-culture/shows/good-food/appropriation-in-food-dulce-de-leche-mastering-culinary-technique\">\u003ci>\u003cspan style=\"font-weight: 400\">Good Food\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">give Nosrat her stamp of approval (always a good sign). And I suddenly saw it everywhere around the Bay Area, in bookstores and sitting open on kitchen countertops. \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Salt, Fat, Acid, Heat \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">does contain recipes but they’re meant to supplement the 17 years of research and experience that Nosrat put into crafting a book about \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">how \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">to cook rather than simply offering a variation on spaghetti bolognese or lemon bars. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130843\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130843 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-520x293.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Samin Nosrat in Mexico for 'Salt, Fat, Acid, Heat' (Courtesy Netflix)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">She came up with her magical formula — repeat “salt, fat, acid, heat” often enough and it sounds like an incantation — by observing the way the chefs ran the Chez Panisse kitchen. As she was learning her trade as an apprentice there, she described the daily routine, “\u003c/span>\u003cspan style=\"font-weight: 400\">Every day we'd sit down and have a menu meeting. In the café upstairs the chef would print out a blank form every day that had a spot for what the daily pizza was going to be for lunch and dinner, what the soup was going to be, the entrée from the grille, the braise. Some days it was beef bourguignon. Other days we were making something Indian inspired, or Italian or Spanish.” \u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At first, Nosrat wondered how everyone could remember so many recipes. She admits that “i\u003c/span>\u003cspan style=\"font-weight: 400\">t took an embarrassingly long time for me to realize, oh, braising is a formula.” All they were doing, depending on the day and the chef’s whim at the time was, “changing the wine or changing the acid. We're changing the bed of herbs and the aromatics at the bottom — but it doesn't matter if you're Indian or you're Greek, Spanish or French.” From this \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">aha\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> moment, she understood something universal about the culinary arts, regardless of what country’s spices you use. As she writes in the book’s opening sentence, “Anyone can cook anything and make it delicious.” That is, if you apply Nosrat’s four essential cooking principles.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130844\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130844 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-520x293.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Samin Nosrat tasting Italian cheese in her Netflix series 'Salt, Fat, Acid, Heat' (Courtesy Netflix)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Each episode of the TV adaptation devotes an hour to each principle. Nosrat travels to Japan in “Salt,” Italy in “Fat,” Mexico for “Acid” and back to Berkeley for “Heat.” She’s as interested in the cuisine — tasting seaweed, pasta or tacos — as she is in the behind-the-scenes process of how the dishes are made. We hear her laughter echo across an Italian valley as she delights in gathering olives. She discovers a store that carries so many varieties of salt it actually demonstrates the idea of infinity. And we get a vicarious thrill from her as she tastes a spicy hot salsa and cools her palate down with a beer.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But throughout the series, Nosrat’s journeys are never solitary. You’re likely to become a better home cook after reading \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Salt, Fat, Acid, Heat \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">but, for her, that’s only the part of the story. Building a community is the actual reward. Her friend Yuri accompanies her to the fish market in Japan. She makes pasta from scratch and a ragu with Benedetta, a chef she’d previously studied with in Italy. Once she returns home, Nosrat makes tahdig (crispy Persian rice) with her mother. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130845\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130845 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/SFAH_Unit_02005-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/SFAH_Unit_02005-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/SFAH_Unit_02005-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/SFAH_Unit_02005-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/SFAH_Unit_02005.jpg 864w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/SFAH_Unit_02005-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/SFAH_Unit_02005-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/SFAH_Unit_02005-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Samin Nosrat invites her friends to dinner in the Netflix series 'Salt, Fat, Acid, Heat' (Courtesy Adam Rose / Netflix)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Her family moved from Iran to San Diego at the height of the Iranian Revolution. She explained that when they arrived in California her mom made it clear that when they were in the house, they were in Iran. And when they went outside, that was America. Nosrat says, \u003c/span>\u003cspan style=\"font-weight: 400\">“That feeling of never quite belonging, which I still have and I probably will have till I die, is where my superpowers originate. Feeling like an outsider is not a good feeling, you know?” Instead of succumbing to those feelings, she made a conscious decision to create an inclusive message, “so that it doesn't cause anyone to feel that way.” What better way to establish a sense of belonging than by inviting people over for a home-cooked meal.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.netflix.com/title/80198288\">\u003ci>\u003cspan style=\"font-weight: 400\">Salt, Fat, Acid, Heat\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\"> is now streaming on Netflix.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Long Meadow Ranch Takes a Full-Circle Approach to Farming in Wine Country",
"title": "Long Meadow Ranch Takes a Full-Circle Approach to Farming in Wine Country",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Visitors to \u003ca href=\"https://www.sthelena.com/\">St. Helena\u003c/a>, Napa Valley’s chic epicenter, frequently stop at the \u003ca href=\"http://www.longmeadowranch.com/eat-drink/restaurant\">Farmstead\u003c/a>, a restaurant, cafe, farmstand, and general store known for seasonal, locally grown, and organic fare. To most, it’s a destination restaurant-winery, one of a handful of exceptional Wine Country establishments. But the deviled eggs and sauvignon blanc and the caramelized beets and cabernet tell a different story, one of heritage-breed chickens raised on the farm, certified organic vineyards, 150-year-old olive groves, and acres of heirloom fruits and vegetables. That’s the story of \u003ca href=\"http://www.longmeadowranch.com/\">Long Meadow Ranch\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130706\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo.jpg\" alt=\"Ted Hall, Laddie Hall, and Chris Hall.\" width=\"800\" height=\"533\" class=\"size-full wp-image-130706\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ted Hall, Laddie Hall, and Chris Hall. \u003ccite>(Long Meadow Ranch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Almost 30 years ago, Ted and Laddie Hall entered the wine business with a plan to prove that they could produce world-class vintages using sustainable, organic farming methods. But unlike Napa’s dominant vinters, it wasn’t just wine they were after. According to their son Chris, the Halls wanted to create an “organic, sustainable, integrated farming system that relies on each part of the ranch to contribute to the health of the whole.” It was a pioneering approach they called “full circle farming,” an approach that is unique in its depth and scope among Napa Valley wineries today.\u003c/p>\n\u003cp>The Halls found their first property, a tangled mass of overgrown vegetation, in the Mayacamas Mountains above St. Helena. They set about restoring the neglected estate, father Ted and son Chris exploring the land from the backs of their spotted Appaloosas. “We quickly knew the potential,” says Chris Hall, who is now executive vice president and chief operating officer of Long Meadow Ranch.\u003c/p>\n\u003cp>Even so, there were surprises in store: In 1992, the pair discovered 250 olive trees concealed by masses of Douglas fir and digger pines; three years later, they found a second olive grove. While DNA tests have not been able to identify the variety of olive, the now-restored trees have been dated to 1870, making them the oldest of a handful of historic olive groves in Napa dating back to the end of the 19th century.\u003c/p>\n\u003cfigure id=\"attachment_130707\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks.jpg\" alt=\"The historic olive groves at Long Meadow Ranch.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-130707\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The historic olive groves at Long Meadow Ranch. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Long Meadow Ranch also cultivates over 200 varieties of heirloom fruits and vegetables, heritage breeds of laying poultry including Ameraucanas and Black Australorps, honey, several hundred head of Highland cattle, and more on 2,000 acres of land spread out over five properties.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The different areas of the ranch work in tandem—the poultry feast on overripe or damaged fruits and veggies, the bees pollinate the vineyards, the chickens’ manure augments the Ranch’s extensive composting operation, and Haflinger and Norwegian Fjord horses plow the potato fields. Everything produced on the farm is certified organic by the \u003ca href=\"https://www.ccof.org/\">CCOF\u003c/a>; their newest vineyards earned organic certification in 2017 after a multi-year process involving a reduction of resource inputs, the elimination of all pesticides, and a plan to encourage ecological diversity and healthy soil and vines.\u003c/p>\n\u003cp>“We have learned that organic farming methods produce higher quality at lower cost, with real consumer benefits,” says Hall. Heirloom and heritage produce and animals have been chosen for similar reasons. “There’s an agricultural heritage that we’re trying to preserve,” explains harvest manager Charlie McIntosh. “Heritage breeds are heartier, with a genetic resiliency that connects to flavor.”\u003c/p>\n\u003cfigure id=\"attachment_130708\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks.jpg\" alt=\"Bourbon Red Turkeys.\" width=\"1080\" height=\"750\" class=\"size-full wp-image-130708\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-800x556.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-768x533.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-1020x708.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-960x667.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-520x361.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Bourbon Red Turkeys. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That genetic resiliency is one of the key scientific principles grounding the farming practices at Long Meadow Ranch; another is water conservation—fundamentally important in this drought-prone region, Hall says. Long Meadow uses both dry farming and deficit irrigation to reduce their water use, resulting in roughly 25-30 gallons per vine per year, compared to an average winegrower’s 100-120 gallons per vine, according to winemaker Stéphane Vivier.\u003c/p>\n\u003cp>Farming at Long Meadow is underpinned by the “systems engineering” perspective Ted Hall acquired while attending Princeton as an electrical engineering student. The farm is “a holistic system with many feedback loops,” he says, in which each piece affects the whole. Some of his ideas about organic, sustainable growing, however, go back much farther.\u003c/p>\n\u003cp>“When I was a child I spent a lot of time with my grandfather [who grew produce for a small grocery store in Pennsylvania] learning to turn a compost pile and making soapy water and nicotine water to use as natural pesticides,” he recalls. As a 4-H member, he raised chickens and Hampshire lambs and sold eggs. Later, as a graduate student at Stanford in the early 1970s, Hall and wife Laddie helped to re-start a defunct community garden. On the side, Hall made wine.\u003c/p>\n\u003cp>Seventeen years later, the Halls took the leap from amateur to professional, purchasing their first Napa property in 1989. Last year, Ted Hall was voted the \u003ca href=\"https://napavalleyregister.com/community/star/news/local/ted-hall-named-grower-of-the-year/article_40e16f1a-22f7-5786-9e02-c96bd8f79914.html\">Napa Valley Grower of the Year by Napa Valley Grapegrowers\u003c/a> for his leadership, his commitment to sustainability, and his community focus.\u003c/p>\n\u003ch2>A Rare Breed of Wine Country Farmer\u003c/h2>\n\u003cp>In the big picture, Napa isn’t strictly monocultural—vegetable, field, and floral crops, as well as livestock and poultry, are raised throughout the county—but all of these products combined make up \u003ca href=\"https://www.countyofnapa.org/DocumentCenter/View/8426/2017-Crop-Report--English\">less than 1 percent\u003c/a> of the region’s gross agricultural value. The rest is generated by fruit and nut crops, especially vineyards and olive groves, which are planted on about 46,000 acres. And although there are more than 30 varieties of grapes cultivated in Napa Valley, there has lately been a significant shift toward cabernet sauvignon, which fetches the second-highest price on the market and now makes up 50 percent of grapes grown in Napa.\u003c/p>\n\u003cfigure id=\"attachment_130709\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks.jpg\" alt=\"Vegetables and grapevines growing at Long Meadow Ranch.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-130709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Vegetables and grapevines growing at Long Meadow Ranch. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not that Napa vintners aren’t planting other crops. According to Korinne Munson, director of communications at \u003ca href=\"https://napavintners.com/\">Napa Valley Vintners\u003c/a>, many winegrowers do plant cover crops like legumes and mustard among their vines, use sheep and goats to remove vegetation, and have vegetable gardens, but, in most cases, these things are done to promote the healthy growth of the vines and for small-scale consumption—most vinters identify themselves and their properties as responsible growers of wine grapes, not diversified farmers producing a wide variety of agricultural products.\u003c/p>\n\u003cp>Those that produce nuts, spices and vegetables on a large, commercial scale are few and far between.\u003c/p>\n\u003cp>\u003ca href=\"http://www.fao.org/agroecology/knowledge/10-elements/diversity/en/\">Many believe\u003c/a> that crop diversification is one of the keys to a robust agricultural future. Not only is it a \u003ca href=\"http://sustainableagriculture.net/blog/ics-diversification-report-iowa/\">cost-effective means of improving agricultural resilience\u003c/a> by decreasing the transmission of pathogens and quelling pest outbreaks, diversification can provide alternate income streams that may help to keep a farmer’s head above water in the event of disease or disaster. Part of the problem for smaller vintners, however, is the market, itself. Whereas Long Meadow generates its own internal economy for selling vegetables, poultry, and olive oil on their Farmstead property and at their restaurant, says Munson, it’s a luxury that most wine grape producers can’t afford.\u003c/p>\n\u003cp>“Long Meadow Ranch is one of the few vinter/growers in the Napa Valley that has diversified their operations so extensively,” says Novi. A small, select group of other highly diversified wine operations similarly depend on a self-generated outlet for selling products beyond wine. Novi points to two other examples: \u003ca href=\"https://hudsonranch.com/\">Hudson Vineyards\u003c/a>, which raises heritage breed pigs and goats, grows vegetables and runs a small grocery called Hudson Greens and Goods; and \u003ca href=\"https://www.cliffamily.com/\">Clif Family\u003c/a>, which produces nuts, olive oil, spices, and produce which are prepared in dishes served out of their Bruschetteria Food Truck at their tasting room.\u003c/p>\n\u003cfigure id=\"attachment_130710\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography.jpg\" alt=\"The Farmstead restaurant at Long Meadows Ranch.\" width=\"1200\" height=\"801\" class=\"size-full wp-image-130710\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Farmstead restaurant at Long Meadows Ranch. \u003ccite>(Shea Evans Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Long Meadow can be “a little bit more of a champion for those diversified products because they’re feeding more people,” says Munson. Despite their larger footprint, the Ranch has stayed true to their original goals of stewardship and sustainability. “The growth has been thoughtful. Our vision has always been, with wine or anything else, to grow the right crop or the right variety in the ideal environment or location or soil or microclimate for what we’re doing,” says Chris Hall.\u003c/p>\n\u003cp>Back at the Farmstead, the fruits of Long Meadow Ranch’s full-circle farming philosophy are on full display. Executive Chef Stephen Barber surveys the farm daily, creating new dishes for the restaurant’s menu as produce comes into season. The general store sells hot sauce made from estate-grown chilis, honey from the Ranch’s bee colony, and Prato Lungo olive oil from the historic olive groves. The on-site farmstand and other nearby farmers’ markets sell Long Meadow’s fresh, organic produce directly to consumers. And there’s the estate-grown wine, which flows generously in the restaurant, at regular outdoor community events, happy hours, and in tastings at the general store.\u003c/p>\n\u003cp>“All the different facets contribute to one another,” says Chris Hall. “We are committed to proving that world-class quality and responsible farming go hand in hand.\u003c/p>\n\u003cp>\u003ci>Update: This article was updated to accurately reflect the organic certification information for Long Meadow Ranch.\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2018/09/25/long-meadow-ranch-takes-a-full-circle-approach-to-farming-in-wine-country/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"excerpt": "For nearly 30 years, the Hall family—Ted, Laddie, and son Chris—have pioneered a holistic, ecosystem-focused approach on their diversified farm amidst the sprawling vineyards of Napa, California.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Visitors to \u003ca href=\"https://www.sthelena.com/\">St. Helena\u003c/a>, Napa Valley’s chic epicenter, frequently stop at the \u003ca href=\"http://www.longmeadowranch.com/eat-drink/restaurant\">Farmstead\u003c/a>, a restaurant, cafe, farmstand, and general store known for seasonal, locally grown, and organic fare. To most, it’s a destination restaurant-winery, one of a handful of exceptional Wine Country establishments. But the deviled eggs and sauvignon blanc and the caramelized beets and cabernet tell a different story, one of heritage-breed chickens raised on the farm, certified organic vineyards, 150-year-old olive groves, and acres of heirloom fruits and vegetables. That’s the story of \u003ca href=\"http://www.longmeadowranch.com/\">Long Meadow Ranch\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130706\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo.jpg\" alt=\"Ted Hall, Laddie Hall, and Chris Hall.\" width=\"800\" height=\"533\" class=\"size-full wp-image-130706\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ted Hall, Laddie Hall, and Chris Hall. \u003ccite>(Long Meadow Ranch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Almost 30 years ago, Ted and Laddie Hall entered the wine business with a plan to prove that they could produce world-class vintages using sustainable, organic farming methods. But unlike Napa’s dominant vinters, it wasn’t just wine they were after. According to their son Chris, the Halls wanted to create an “organic, sustainable, integrated farming system that relies on each part of the ranch to contribute to the health of the whole.” It was a pioneering approach they called “full circle farming,” an approach that is unique in its depth and scope among Napa Valley wineries today.\u003c/p>\n\u003cp>The Halls found their first property, a tangled mass of overgrown vegetation, in the Mayacamas Mountains above St. Helena. They set about restoring the neglected estate, father Ted and son Chris exploring the land from the backs of their spotted Appaloosas. “We quickly knew the potential,” says Chris Hall, who is now executive vice president and chief operating officer of Long Meadow Ranch.\u003c/p>\n\u003cp>Even so, there were surprises in store: In 1992, the pair discovered 250 olive trees concealed by masses of Douglas fir and digger pines; three years later, they found a second olive grove. While DNA tests have not been able to identify the variety of olive, the now-restored trees have been dated to 1870, making them the oldest of a handful of historic olive groves in Napa dating back to the end of the 19th century.\u003c/p>\n\u003cfigure id=\"attachment_130707\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks.jpg\" alt=\"The historic olive groves at Long Meadow Ranch.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-130707\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The historic olive groves at Long Meadow Ranch. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Long Meadow Ranch also cultivates over 200 varieties of heirloom fruits and vegetables, heritage breeds of laying poultry including Ameraucanas and Black Australorps, honey, several hundred head of Highland cattle, and more on 2,000 acres of land spread out over five properties.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The different areas of the ranch work in tandem—the poultry feast on overripe or damaged fruits and veggies, the bees pollinate the vineyards, the chickens’ manure augments the Ranch’s extensive composting operation, and Haflinger and Norwegian Fjord horses plow the potato fields. Everything produced on the farm is certified organic by the \u003ca href=\"https://www.ccof.org/\">CCOF\u003c/a>; their newest vineyards earned organic certification in 2017 after a multi-year process involving a reduction of resource inputs, the elimination of all pesticides, and a plan to encourage ecological diversity and healthy soil and vines.\u003c/p>\n\u003cp>“We have learned that organic farming methods produce higher quality at lower cost, with real consumer benefits,” says Hall. Heirloom and heritage produce and animals have been chosen for similar reasons. “There’s an agricultural heritage that we’re trying to preserve,” explains harvest manager Charlie McIntosh. “Heritage breeds are heartier, with a genetic resiliency that connects to flavor.”\u003c/p>\n\u003cfigure id=\"attachment_130708\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks.jpg\" alt=\"Bourbon Red Turkeys.\" width=\"1080\" height=\"750\" class=\"size-full wp-image-130708\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-800x556.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-768x533.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-1020x708.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-960x667.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-520x361.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Bourbon Red Turkeys. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That genetic resiliency is one of the key scientific principles grounding the farming practices at Long Meadow Ranch; another is water conservation—fundamentally important in this drought-prone region, Hall says. Long Meadow uses both dry farming and deficit irrigation to reduce their water use, resulting in roughly 25-30 gallons per vine per year, compared to an average winegrower’s 100-120 gallons per vine, according to winemaker Stéphane Vivier.\u003c/p>\n\u003cp>Farming at Long Meadow is underpinned by the “systems engineering” perspective Ted Hall acquired while attending Princeton as an electrical engineering student. The farm is “a holistic system with many feedback loops,” he says, in which each piece affects the whole. Some of his ideas about organic, sustainable growing, however, go back much farther.\u003c/p>\n\u003cp>“When I was a child I spent a lot of time with my grandfather [who grew produce for a small grocery store in Pennsylvania] learning to turn a compost pile and making soapy water and nicotine water to use as natural pesticides,” he recalls. As a 4-H member, he raised chickens and Hampshire lambs and sold eggs. Later, as a graduate student at Stanford in the early 1970s, Hall and wife Laddie helped to re-start a defunct community garden. On the side, Hall made wine.\u003c/p>\n\u003cp>Seventeen years later, the Halls took the leap from amateur to professional, purchasing their first Napa property in 1989. Last year, Ted Hall was voted the \u003ca href=\"https://napavalleyregister.com/community/star/news/local/ted-hall-named-grower-of-the-year/article_40e16f1a-22f7-5786-9e02-c96bd8f79914.html\">Napa Valley Grower of the Year by Napa Valley Grapegrowers\u003c/a> for his leadership, his commitment to sustainability, and his community focus.\u003c/p>\n\u003ch2>A Rare Breed of Wine Country Farmer\u003c/h2>\n\u003cp>In the big picture, Napa isn’t strictly monocultural—vegetable, field, and floral crops, as well as livestock and poultry, are raised throughout the county—but all of these products combined make up \u003ca href=\"https://www.countyofnapa.org/DocumentCenter/View/8426/2017-Crop-Report--English\">less than 1 percent\u003c/a> of the region’s gross agricultural value. The rest is generated by fruit and nut crops, especially vineyards and olive groves, which are planted on about 46,000 acres. And although there are more than 30 varieties of grapes cultivated in Napa Valley, there has lately been a significant shift toward cabernet sauvignon, which fetches the second-highest price on the market and now makes up 50 percent of grapes grown in Napa.\u003c/p>\n\u003cfigure id=\"attachment_130709\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks.jpg\" alt=\"Vegetables and grapevines growing at Long Meadow Ranch.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-130709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Vegetables and grapevines growing at Long Meadow Ranch. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not that Napa vintners aren’t planting other crops. According to Korinne Munson, director of communications at \u003ca href=\"https://napavintners.com/\">Napa Valley Vintners\u003c/a>, many winegrowers do plant cover crops like legumes and mustard among their vines, use sheep and goats to remove vegetation, and have vegetable gardens, but, in most cases, these things are done to promote the healthy growth of the vines and for small-scale consumption—most vinters identify themselves and their properties as responsible growers of wine grapes, not diversified farmers producing a wide variety of agricultural products.\u003c/p>\n\u003cp>Those that produce nuts, spices and vegetables on a large, commercial scale are few and far between.\u003c/p>\n\u003cp>\u003ca href=\"http://www.fao.org/agroecology/knowledge/10-elements/diversity/en/\">Many believe\u003c/a> that crop diversification is one of the keys to a robust agricultural future. Not only is it a \u003ca href=\"http://sustainableagriculture.net/blog/ics-diversification-report-iowa/\">cost-effective means of improving agricultural resilience\u003c/a> by decreasing the transmission of pathogens and quelling pest outbreaks, diversification can provide alternate income streams that may help to keep a farmer’s head above water in the event of disease or disaster. Part of the problem for smaller vintners, however, is the market, itself. Whereas Long Meadow generates its own internal economy for selling vegetables, poultry, and olive oil on their Farmstead property and at their restaurant, says Munson, it’s a luxury that most wine grape producers can’t afford.\u003c/p>\n\u003cp>“Long Meadow Ranch is one of the few vinter/growers in the Napa Valley that has diversified their operations so extensively,” says Novi. A small, select group of other highly diversified wine operations similarly depend on a self-generated outlet for selling products beyond wine. Novi points to two other examples: \u003ca href=\"https://hudsonranch.com/\">Hudson Vineyards\u003c/a>, which raises heritage breed pigs and goats, grows vegetables and runs a small grocery called Hudson Greens and Goods; and \u003ca href=\"https://www.cliffamily.com/\">Clif Family\u003c/a>, which produces nuts, olive oil, spices, and produce which are prepared in dishes served out of their Bruschetteria Food Truck at their tasting room.\u003c/p>\n\u003cfigure id=\"attachment_130710\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography.jpg\" alt=\"The Farmstead restaurant at Long Meadows Ranch.\" width=\"1200\" height=\"801\" class=\"size-full wp-image-130710\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Farmstead restaurant at Long Meadows Ranch. \u003ccite>(Shea Evans Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Long Meadow can be “a little bit more of a champion for those diversified products because they’re feeding more people,” says Munson. Despite their larger footprint, the Ranch has stayed true to their original goals of stewardship and sustainability. “The growth has been thoughtful. Our vision has always been, with wine or anything else, to grow the right crop or the right variety in the ideal environment or location or soil or microclimate for what we’re doing,” says Chris Hall.\u003c/p>\n\u003cp>Back at the Farmstead, the fruits of Long Meadow Ranch’s full-circle farming philosophy are on full display. Executive Chef Stephen Barber surveys the farm daily, creating new dishes for the restaurant’s menu as produce comes into season. The general store sells hot sauce made from estate-grown chilis, honey from the Ranch’s bee colony, and Prato Lungo olive oil from the historic olive groves. The on-site farmstand and other nearby farmers’ markets sell Long Meadow’s fresh, organic produce directly to consumers. And there’s the estate-grown wine, which flows generously in the restaurant, at regular outdoor community events, happy hours, and in tastings at the general store.\u003c/p>\n\u003cp>“All the different facets contribute to one another,” says Chris Hall. “We are committed to proving that world-class quality and responsible farming go hand in hand.\u003c/p>\n\u003cp>\u003ci>Update: This article was updated to accurately reflect the organic certification information for Long Meadow Ranch.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2018/09/25/long-meadow-ranch-takes-a-full-circle-approach-to-farming-in-wine-country/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Cheap and Delicious Lunches in Downtown San Francisco",
"title": "5 Cheap and Delicious Lunches in Downtown San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you work in downtown San Francisco - especially with the newly \u003ca href=\"https://www.sfchronicle.com/business/article/Tech-industry-s-coveted-office-cafeterias-could-13101014.php\">proposed corporate cafeteria laws\u003c/a> that might take effect - you have probably encountered the all too common question of “where should we grab lunch today?” Many times we end up trying to juggle and weigh all the important factors that go into making this critical decision - cost, distance, time, quality, etc. - just to fall back on that same place you’ve been to twice already that week.\u003c/p>\n\u003cp>I’ve compiled a list of some of our favorite dishes from some amazing restaurants downtown that prove, once and for all, that “cheap and quick” doesn’t have to mean fast food, and you don’t have to sacrifice quality if you’re in a time crunch between meetings. Ready to dig in?\u003c/p>\n\u003ch2>1. Perilla’s Five Spice Chicken Garlic Noodles - $11.00\u003c/h2>\n\u003cp>\u003ca href=\"http://www.perillasf.com/\">\u003cb>Perilla\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Perilla/@37.7897429,-122.4002012,17z/data=!3m1!4b1!4m5!3m4!1s0x8085806319eac0b9:0xa66b9c7ee8447c63!8m2!3d37.7897429!4d-122.3980125\">510 Mission St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130597\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130597 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0601.jpg\" alt=\"Perilla's Five Spice Chicken Garlic Noodles\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perilla's Five Spice Chicken Garlic Noodles \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First up is Perilla’s incredible \u003cb>Five Spice Chicken Garlic Noodles\u003c/b>. Perilla has several locations in San Francisco, but the one at 510 Mission St. is super convenient for the SoMa and Financial District crowd. They offer all kinds of Vietnamese food from salads to fried tofu to pho, but they are best known for their garlic noodles. They’re packed with an unbelievable amount of flavor and the portions are extremely generous for the price. This is one dish where you can eat half or two-thirds and be totally content while still holding onto some leftovers for a late afternoon snack or dinner.\u003c/p>\n\u003cp>The Five Spice Chicken is out of this world. It has a very subtle sweetness mixed with the other spices. The skin is slightly crispy and covers some of the most moist and flavorful chicken I’ve ever had. The dish comes with a small container of fish sauce, which you can surely add if you’re a fan, but it’s definitely not needed at all. The whole meal is a flavor explosion that will make Perilla a worthy addition to your work lunch rotation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>Note: If vegetables are more of your thing, they have a \u003c/i>\u003cb>\u003ci>Seasoned Vegetable Garlic Noodle\u003c/i>\u003c/b>\u003ci> dish on their menu that is just as flavorful and awesome for the same price!\u003c/i>\u003c/p>\n\u003ch2>2. Roli Roti’s Porchetta Sandwich - $9.50\u003c/h2>\n\u003cp>\u003ca href=\"http://www.roliroti.com/\">\u003cb>Roli Roti\u003c/b>\u003c/a>\u003cbr>\nWednesdays at \u003ca href=\"https://www.google.com/maps/place/Civic+Center,+San+Francisco,+CA+94102/@37.7778532,-122.4222303,16z/data=!3m1!4b1!4m5!3m4!1s0x8085808eb456e2dd:0xcb1742ab59d38bda!8m2!3d37.7815533!4d-122.4156427\">Civic Center\u003c/a> from 9am-2pm\u003cbr>\nThursdays at \u003ca href=\"https://www.google.com/maps/place/Roli+Roti/@37.795053,-122.3948164,17z/data=!3m1!4b1!4m5!3m4!1s0x80858066669c6479:0xa9c506ca3b2ee11b!8m2!3d37.7950488!4d-122.3926224\">The Ferry Building\u003c/a> from 10am-2pm\u003cbr>\nSaturdays at \u003ca href=\"https://www.google.com/maps/place/Roli+Roti/@37.795053,-122.3948164,17z/data=!3m1!4b1!4m5!3m4!1s0x80858066669c6479:0xa9c506ca3b2ee11b!8m2!3d37.7950488!4d-122.3926224\">The Ferry Building\u003c/a> from 8am-2pm\u003c/p>\n\u003cfigure id=\"attachment_130601\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130601 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-5608.jpg\" alt=\"Roli Roti's Porchetta Sandwich\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roli Roti's Porchetta Sandwich \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roli Roti is an institution crammed into a food truck and has been serving amazing non-GMO certified “gourmet street food” for 15 years. Their bread and butter is rotisserie meats served straight up or in sandwiches, but they also have some mouthwatering sides like potatoes, seasoned brussel sprouts, tomato salad, and green beans & arugula. The potatoes are placed underneath all the rotisserie meats so the fat and juices fall on them adding some ridiculously yummy flavors.\u003c/p>\n\u003cp>Their \u003cb>Porchetta Sandwich \u003c/b>literally blew us away. The pork was cooked to perfection with crispy skin, juicy meat, and flavor-rich fat all combining to create heavenly bites from start to finish. Then, layer their house made onion marmalade on top with some arugula for good measure and you’ve got one of the best sandwiches in town!\u003c/p>\n\u003cp>Unlike a lot of food trucks that, for the most part, stay put, Roli Roti is always on the move so you need to plan accordingly! You can catch them in downtown SF at the locations and times above.\u003c/p>\n\u003ch2>3. Kagawa-Ya Udon’s Kitsune Udon - $9.80\u003c/h2>\n\u003cp>\u003ca href=\"http://kagawayaudon.com/\">\u003cb>Kagawa-Ya Udon\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/KAGAWA-YA+UDON/@37.7759538,-122.4202526,17z/data=!3m1!4b1!4m5!3m4!1s0x8085809c3254a919:0x53b3611f19bbc018!8m2!3d37.7759496!4d-122.4180586\">1455 Market St.\u003c/a> (next to Uber HQ)\u003c/p>\n\u003cfigure id=\"attachment_130602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130602 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-6197.jpg\" alt=\"Kagawa-Ya Udon's Kitsune Udon\" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya Udon's Kitsune Udon \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya has quickly made a name for itself in the San Francisco food scene by bringing traditional udon to SF, and by experimenting, pushing boundaries, and adding their own influences to their bowls. Clam chowder udon? Zhajiang Udon? How about Creamy Kabocha with Chicken Udon? These unique flavors might cause you to hesitate at first glance, but they’re all tasty and unique in their own way, so don’t knock ‘em till you try ‘em!\u003c/p>\n\u003cp>The owners actually imported a legitimate udon noodle making machine from Japan for making the freshest noodles for their dishes. The bowls are served to customers in a cafeteria line (kind of reminiscent of Henry Ford’s production lines) where they hand you the bowl you ordered and you can add pieces of tempura on the side for a little extra. But this means they crank out bowls super fast so this is a great place to go if you’re in a hurry!\u003c/p>\n\u003cp>The \u003cb>Kitsune Udon\u003c/b>, in typical Japanese style, has subtle, light flavors and complement each other in all the best ways. The dish is served with a couple pieces of fried, lightly sweetened tofu, green onions, nori (seaweed), and some tempura crisps. While the flavors are light, I guarantee you’ll be stuffed after scarfing it down.\u003c/p>\n\u003ch2>4. The Bird’s Fried Chicken Sandwich - $8.00\u003c/h2>\n\u003cp>\u003ca href=\"http://thebirdsf.com/\">\u003cb>The Bird\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/The+Bird/@37.7873112,-122.40221,17z/data=!3m1!4b1!4m5!3m4!1s0x8085807d4a010713:0x758a9eee77a59f73!8m2!3d37.787307!4d-122.400016\">115 New Montgomery St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130600 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0888.jpg\" alt=\"The Bird's Fried Chicken Sandwich\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Bird's Fried Chicken Sandwich \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you decide to go to The Bird, you’ll want to get there early. There’s a line out the door and down the block \u003cb>every day. \u003c/b>If the line wasn’t there, you might actually walk right by it since it’s just a little hole in the wall place, but they have definitely made their mark and demand attention (rightfully so). It’s a place that focuses on pretty much one thing - \u003cb>Fried Chicken Sandwiches\u003c/b> - and does it very well.\u003c/p>\n\u003cp>The chicken is super crispy on the outside and tender and moist on the inside. You can get it classic (not spicy) or spicy. I would rate the spiciness level at about a medium. If your spice tolerance is high, this sandwich probably wouldn’t phase you, but the flavor and textures still make this one heck of an enjoyable meal. If you can spare a few extra bucks, I’d recommend pairing the sandwich with some curly fries or their fully loaded fries (applewood-smoked bacon, cream, green onions, melted cheddar cheese) for the complete experience.\u003c/p>\n\u003ch2>5. Freshroll Vietnamese Rolls and Bowls’ 3 Freshrolls - $10.99\u003c/h2>\n\u003cp>\u003ca href=\"https://www.eatatfreshroll.com/index.html\">\u003cb>Freshroll Vietnamese Rolls and Bowls\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Freshroll+Vietnamese+Rolls+%26+Bowls/@37.7840185,-122.4055256,17z/data=!3m2!4b1!5s0x808580870ba64aa9:0xad0170a7bcf08460!4m5!3m4!1s0x8085808708b03a71:0xf292c66ede60c31c!8m2!3d37.7840143!4d-122.4033316\">157 4th St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130599\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130599 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0875.jpg\" alt=\"Freshroll Vietnamese Rolls and Bowls' 3 Freshrolls\" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshroll Vietnamese Rolls and Bowls' 3 Freshrolls \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Freshroll is an awesome, healthy, refreshing alternative to some of the heavier dishes mentioned above. This is another place that gets busy quickly approaching lunch time, so make sure to get there a little early! The line moves fairly fast, though, so it’s still a relatively quick in-and-out.\u003c/p>\n\u003cp>Freshroll takes Vietnamese spring rolls to another level with respect to size and flavor. You can customize your three \u003cb>Freshrolls\u003c/b> however you’d like, starting with lemongrass pork, grilled chicken, tofu, or garlic shrimp. Then, you can add ingredients like lettuce, bean sprouts, cilantro, cucumber, crispy shallots, pickled veggies, and jalapenos. Lastly, grab a side of grandma’s peanut sauce, citrus ginger, sweet & sour chili, or Vietnamese vinaigrette and you’re ready to chow down. Pick and choose, or get one of each with everything like I did! They’re ultra refreshing, a great health-conscious choice, and will definitely fill you up - they’re huge!\u003c/p>\n\u003ch2>BONUS: Freshroll’s bowl - $9.99\u003c/h2>\n\u003cfigure id=\"attachment_130603\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130603 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0844.jpg\" alt=\"Freshroll Vietnamese Rolls and Bowls' Bowl\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshroll Vietnamese Rolls and Bowls' Bowl \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you’re heading to Freshroll and prefer a fork or chopsticks over using your hands, their \u003cb>Bowl\u003c/b> is another refreshing option I had to mention. It’s the same ingredients for the most part, but just a different style AND a dollar cheaper if you’re looking to save some cash.\u003c/p>\n\n",
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"excerpt": "In downtown San Francisco it’s a struggle to find cheap and delicious lunches on the go. This list should help you find some to add to your rotation!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you work in downtown San Francisco - especially with the newly \u003ca href=\"https://www.sfchronicle.com/business/article/Tech-industry-s-coveted-office-cafeterias-could-13101014.php\">proposed corporate cafeteria laws\u003c/a> that might take effect - you have probably encountered the all too common question of “where should we grab lunch today?” Many times we end up trying to juggle and weigh all the important factors that go into making this critical decision - cost, distance, time, quality, etc. - just to fall back on that same place you’ve been to twice already that week.\u003c/p>\n\u003cp>I’ve compiled a list of some of our favorite dishes from some amazing restaurants downtown that prove, once and for all, that “cheap and quick” doesn’t have to mean fast food, and you don’t have to sacrifice quality if you’re in a time crunch between meetings. Ready to dig in?\u003c/p>\n\u003ch2>1. Perilla’s Five Spice Chicken Garlic Noodles - $11.00\u003c/h2>\n\u003cp>\u003ca href=\"http://www.perillasf.com/\">\u003cb>Perilla\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Perilla/@37.7897429,-122.4002012,17z/data=!3m1!4b1!4m5!3m4!1s0x8085806319eac0b9:0xa66b9c7ee8447c63!8m2!3d37.7897429!4d-122.3980125\">510 Mission St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130597\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130597 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0601.jpg\" alt=\"Perilla's Five Spice Chicken Garlic Noodles\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perilla's Five Spice Chicken Garlic Noodles \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First up is Perilla’s incredible \u003cb>Five Spice Chicken Garlic Noodles\u003c/b>. Perilla has several locations in San Francisco, but the one at 510 Mission St. is super convenient for the SoMa and Financial District crowd. They offer all kinds of Vietnamese food from salads to fried tofu to pho, but they are best known for their garlic noodles. They’re packed with an unbelievable amount of flavor and the portions are extremely generous for the price. This is one dish where you can eat half or two-thirds and be totally content while still holding onto some leftovers for a late afternoon snack or dinner.\u003c/p>\n\u003cp>The Five Spice Chicken is out of this world. It has a very subtle sweetness mixed with the other spices. The skin is slightly crispy and covers some of the most moist and flavorful chicken I’ve ever had. The dish comes with a small container of fish sauce, which you can surely add if you’re a fan, but it’s definitely not needed at all. The whole meal is a flavor explosion that will make Perilla a worthy addition to your work lunch rotation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Note: If vegetables are more of your thing, they have a \u003c/i>\u003cb>\u003ci>Seasoned Vegetable Garlic Noodle\u003c/i>\u003c/b>\u003ci> dish on their menu that is just as flavorful and awesome for the same price!\u003c/i>\u003c/p>\n\u003ch2>2. Roli Roti’s Porchetta Sandwich - $9.50\u003c/h2>\n\u003cp>\u003ca href=\"http://www.roliroti.com/\">\u003cb>Roli Roti\u003c/b>\u003c/a>\u003cbr>\nWednesdays at \u003ca href=\"https://www.google.com/maps/place/Civic+Center,+San+Francisco,+CA+94102/@37.7778532,-122.4222303,16z/data=!3m1!4b1!4m5!3m4!1s0x8085808eb456e2dd:0xcb1742ab59d38bda!8m2!3d37.7815533!4d-122.4156427\">Civic Center\u003c/a> from 9am-2pm\u003cbr>\nThursdays at \u003ca href=\"https://www.google.com/maps/place/Roli+Roti/@37.795053,-122.3948164,17z/data=!3m1!4b1!4m5!3m4!1s0x80858066669c6479:0xa9c506ca3b2ee11b!8m2!3d37.7950488!4d-122.3926224\">The Ferry Building\u003c/a> from 10am-2pm\u003cbr>\nSaturdays at \u003ca href=\"https://www.google.com/maps/place/Roli+Roti/@37.795053,-122.3948164,17z/data=!3m1!4b1!4m5!3m4!1s0x80858066669c6479:0xa9c506ca3b2ee11b!8m2!3d37.7950488!4d-122.3926224\">The Ferry Building\u003c/a> from 8am-2pm\u003c/p>\n\u003cfigure id=\"attachment_130601\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130601 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-5608.jpg\" alt=\"Roli Roti's Porchetta Sandwich\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roli Roti's Porchetta Sandwich \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roli Roti is an institution crammed into a food truck and has been serving amazing non-GMO certified “gourmet street food” for 15 years. Their bread and butter is rotisserie meats served straight up or in sandwiches, but they also have some mouthwatering sides like potatoes, seasoned brussel sprouts, tomato salad, and green beans & arugula. The potatoes are placed underneath all the rotisserie meats so the fat and juices fall on them adding some ridiculously yummy flavors.\u003c/p>\n\u003cp>Their \u003cb>Porchetta Sandwich \u003c/b>literally blew us away. The pork was cooked to perfection with crispy skin, juicy meat, and flavor-rich fat all combining to create heavenly bites from start to finish. Then, layer their house made onion marmalade on top with some arugula for good measure and you’ve got one of the best sandwiches in town!\u003c/p>\n\u003cp>Unlike a lot of food trucks that, for the most part, stay put, Roli Roti is always on the move so you need to plan accordingly! You can catch them in downtown SF at the locations and times above.\u003c/p>\n\u003ch2>3. Kagawa-Ya Udon’s Kitsune Udon - $9.80\u003c/h2>\n\u003cp>\u003ca href=\"http://kagawayaudon.com/\">\u003cb>Kagawa-Ya Udon\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/KAGAWA-YA+UDON/@37.7759538,-122.4202526,17z/data=!3m1!4b1!4m5!3m4!1s0x8085809c3254a919:0x53b3611f19bbc018!8m2!3d37.7759496!4d-122.4180586\">1455 Market St.\u003c/a> (next to Uber HQ)\u003c/p>\n\u003cfigure id=\"attachment_130602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130602 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-6197.jpg\" alt=\"Kagawa-Ya Udon's Kitsune Udon\" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya Udon's Kitsune Udon \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya has quickly made a name for itself in the San Francisco food scene by bringing traditional udon to SF, and by experimenting, pushing boundaries, and adding their own influences to their bowls. Clam chowder udon? Zhajiang Udon? How about Creamy Kabocha with Chicken Udon? These unique flavors might cause you to hesitate at first glance, but they’re all tasty and unique in their own way, so don’t knock ‘em till you try ‘em!\u003c/p>\n\u003cp>The owners actually imported a legitimate udon noodle making machine from Japan for making the freshest noodles for their dishes. The bowls are served to customers in a cafeteria line (kind of reminiscent of Henry Ford’s production lines) where they hand you the bowl you ordered and you can add pieces of tempura on the side for a little extra. But this means they crank out bowls super fast so this is a great place to go if you’re in a hurry!\u003c/p>\n\u003cp>The \u003cb>Kitsune Udon\u003c/b>, in typical Japanese style, has subtle, light flavors and complement each other in all the best ways. The dish is served with a couple pieces of fried, lightly sweetened tofu, green onions, nori (seaweed), and some tempura crisps. While the flavors are light, I guarantee you’ll be stuffed after scarfing it down.\u003c/p>\n\u003ch2>4. The Bird’s Fried Chicken Sandwich - $8.00\u003c/h2>\n\u003cp>\u003ca href=\"http://thebirdsf.com/\">\u003cb>The Bird\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/The+Bird/@37.7873112,-122.40221,17z/data=!3m1!4b1!4m5!3m4!1s0x8085807d4a010713:0x758a9eee77a59f73!8m2!3d37.787307!4d-122.400016\">115 New Montgomery St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130600 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0888.jpg\" alt=\"The Bird's Fried Chicken Sandwich\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Bird's Fried Chicken Sandwich \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you decide to go to The Bird, you’ll want to get there early. There’s a line out the door and down the block \u003cb>every day. \u003c/b>If the line wasn’t there, you might actually walk right by it since it’s just a little hole in the wall place, but they have definitely made their mark and demand attention (rightfully so). It’s a place that focuses on pretty much one thing - \u003cb>Fried Chicken Sandwiches\u003c/b> - and does it very well.\u003c/p>\n\u003cp>The chicken is super crispy on the outside and tender and moist on the inside. You can get it classic (not spicy) or spicy. I would rate the spiciness level at about a medium. If your spice tolerance is high, this sandwich probably wouldn’t phase you, but the flavor and textures still make this one heck of an enjoyable meal. If you can spare a few extra bucks, I’d recommend pairing the sandwich with some curly fries or their fully loaded fries (applewood-smoked bacon, cream, green onions, melted cheddar cheese) for the complete experience.\u003c/p>\n\u003ch2>5. Freshroll Vietnamese Rolls and Bowls’ 3 Freshrolls - $10.99\u003c/h2>\n\u003cp>\u003ca href=\"https://www.eatatfreshroll.com/index.html\">\u003cb>Freshroll Vietnamese Rolls and Bowls\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Freshroll+Vietnamese+Rolls+%26+Bowls/@37.7840185,-122.4055256,17z/data=!3m2!4b1!5s0x808580870ba64aa9:0xad0170a7bcf08460!4m5!3m4!1s0x8085808708b03a71:0xf292c66ede60c31c!8m2!3d37.7840143!4d-122.4033316\">157 4th St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130599\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130599 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0875.jpg\" alt=\"Freshroll Vietnamese Rolls and Bowls' 3 Freshrolls\" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshroll Vietnamese Rolls and Bowls' 3 Freshrolls \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Freshroll is an awesome, healthy, refreshing alternative to some of the heavier dishes mentioned above. This is another place that gets busy quickly approaching lunch time, so make sure to get there a little early! The line moves fairly fast, though, so it’s still a relatively quick in-and-out.\u003c/p>\n\u003cp>Freshroll takes Vietnamese spring rolls to another level with respect to size and flavor. You can customize your three \u003cb>Freshrolls\u003c/b> however you’d like, starting with lemongrass pork, grilled chicken, tofu, or garlic shrimp. Then, you can add ingredients like lettuce, bean sprouts, cilantro, cucumber, crispy shallots, pickled veggies, and jalapenos. Lastly, grab a side of grandma’s peanut sauce, citrus ginger, sweet & sour chili, or Vietnamese vinaigrette and you’re ready to chow down. Pick and choose, or get one of each with everything like I did! They’re ultra refreshing, a great health-conscious choice, and will definitely fill you up - they’re huge!\u003c/p>\n\u003ch2>BONUS: Freshroll’s bowl - $9.99\u003c/h2>\n\u003cfigure id=\"attachment_130603\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130603 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0844.jpg\" alt=\"Freshroll Vietnamese Rolls and Bowls' Bowl\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshroll Vietnamese Rolls and Bowls' Bowl \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you’re heading to Freshroll and prefer a fork or chopsticks over using your hands, their \u003cb>Bowl\u003c/b> is another refreshing option I had to mention. It’s the same ingredients for the most part, but just a different style AND a dollar cheaper if you’re looking to save some cash.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: A Cult SF Dish, the Full English, and a Prime Rib Special",
"title": "Table Talk: A Cult SF Dish, the Full English, and a Prime Rib Special",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>You don’t want to miss the #25 dry pho dish at Ha Nam Ninh in the Tenderloin, plan to dine out on October 17 for Food for Thought, try the Full English for brunch at Lord Stanley, and I have an epic prime rib special at Perle Wine Bar in Montclair for you to chase down.\u003c/p>\n\u003ch2>Time to Check the #25 Dry Pho Dish at Ha Nam Ninh Off Your SF To-Eat List\u003c/h2>\n\u003cp>\u003ca href=\"http://www.hanamninhsf.net\">Ha Nam Ninh\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AXJgHXZiyRR2\">701 Larkin St., San Francisco\u003c/a>\u003cbr>\nOpen Tue–Sat 9am-9pm, Sun 9am–5pm, closed Mon\u003cbr>\nCash only\u003c/p>\n\u003cfigure id=\"attachment_130631\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130631\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/hanamninh-25-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The #25 dry pho at Ha Nam ninh. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the rare nights I haven’t booked myself up, or if I spontaneously find myself free for dinner and with no destination in mind, I love to play a little game. I’ll drive around a neighborhood, park wherever a space appears, and then pull up Google Maps and cross-reference Yelp and find somewhere new to eat. The other night, when an SF Heritage talk let out and I realized I had time to go get dinner, I found myself driving around the Tenderloin and Lower Nob Hill until a spot appeared on Larkin, and then I vectored in on \u003ca href=\"http://www.hanamninhsf.net\">Ha Nam Ninh\u003c/a>. Review after review kept mentioning the #25 dry pho, so I knew what I was ordering.\u003c/p>\n\u003cp>It’s a simple place, right on the corner of Larkin and Ellis, and has been open for four years (it used to be on Jones). At 8pm on a Friday, there were couples of all ages grabbing a bite, girls on their phones and giggling while eating pho, and some smaller groups sharing a meal. Throw in some Vietnamese TV and occasional yelling from the woman who runs the front of house to the kitchen (the night I was there, she was letting them have it) for extra entertainment.\u003c/p>\n\u003cp>So, the #25. It’s under “Chicken Broth/Combination Soup” on the menu, and the name is Hu Tieu Nam Vang, a Southern Vietnamese noodle soup (“Nam Vang” is the Vietnamese word for Phnom Penh, the capital of Cambodia)—read more about the Chinese-Cambodian origins of this dish in this post on \u003ca href=\"http://vietworldkitchen.typepad.com/blog/2007/11/hu-tieu-nam-van.html\">Viet World Kitchen\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You’re going to order it dry, and be sure to ask for a fried egg with it. First, you’ll be served a fragrant bowl of chicken broth and a smaller bowl of dark and sweet soy sauce (AKA “the crack sauce,” as people refer to it online) and it’s going to haunt you—I tried to get an answer from them about what’s in it (twice!) and they won’t tell me. I asked if it has Maggi in it, but they swear it doesn’t. It has sweetness, a tang, a little heat, and hella umami. So much depth of flavor. It’s going to make you crazy trying to figure it out (well, at least me). Fortunately, I have a chef buddy who's going to reverse engineer it with me. I’m guessing there’s soy, sugar, fish sauce, chile, and Chinese black vinegar. Maybe they snuck in some MSG too. Whatever it is, this sauce is the secret star of the dish.\u003c/p>\n\u003cp>You also get a plate of steamed bean sprouts, sliced jalapeños, lime, and cilantro (a typical pho side set-up). While waiting about 10 minutes for the main event to show up, I ended up sipping all my chicken broth, so I just asked for a second bowl once the noodles finally came out. This place doesn’t move quickly.\u003c/p>\n\u003cp>The bowl contains vermicelli noodles, ground pork, shrimp, squid, shredded chicken, a delicious and springy fish cake, thin slices of pork, and some rather burly pieces of scallion that proved to be too much (I ended up taking about half out). You add some broth to soften up and loosen the noodles at the base. Then pour in some of the magic dark sauce. Add some bean sprouts, jalapeños, and cilantro to your taste, with a spritz of lime on top. Mix in that egg too. I also added in some of the bright garlic and chile hot sauce from a jar on the table—it’s a winner.\u003c/p>\n\u003cp>It all comes together in such a satisfying and entertaining mix—each bite offers something different. I kept adding a little broth and the magic soy sauce as I went along, taking a sip of the broth too. The bowl disappears all too quickly.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>It’s $10.50 for a medium, and I was quite sated. Hungry eaters, you can request a large. And bring cash: this joint is cash only.\u003c/p>\n\u003ch2>Dine Out for a Great Cause on October 17\u003c/h2>\n\u003cp>\u003ca href=\"https://www.missiongraduates.org/events/foodforthought/\">Food for Thought\u003c/a>\u003cbr>\nWednesday, October 17\u003cbr>\nVarious Mission locations\u003c/p>\n\u003cfigure id=\"attachment_130632\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130632\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/dosa-chicken-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Dosa on Valencia is one of the 20 restaurants you can visit for Food for Thought. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Coming up on Wednesday, October 17 is \u003ca href=\"https://www.missiongraduates.org/events/foodforthought/\">Food for Thought\u003c/a>, when 20 Mission District restaurants band together and generously offer 25% of their proceeds to support after-school and college-access programs for Latino and immigrant youth. It’s a great night to get some friends together and go out for dinner.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>You can choose from longtime supporters Foreign Cinema, Destino, and Commonwealth, plus newcomers like Alba Ray's. Other spots you can dine and drink at are Asiento, Beretta, Doña Mago, Dosa, Emmy’s Spaghetti Shack, Evil Eye, Front Porch, Giordano Bros, Little Star Pizza, Loló, Mission Bowling Club, Mixt, Panchita’s #2, San Jalisco, Serpentine, and Uno Dos Tacos.\u003c/p>\n\u003cp>There is also a raffle, and you can win amazing prizes (like an all-expenses-paid trip to San Miguel de Allende, Mexico, courtesy of House and House Architects)! Every $10 raffle ticket you \u003ca href=\"https://www.missiongraduates.org/events/foodforthought/\">purchase\u003c/a> will be matched as a donation for college access. Help support Mission Graduates in their mission to helping to establish a college education as an expectation and goal for every child. Buen provecho!\u003c/p>\n\u003ch2>Get the Full English at Lord Stanley\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lordstanleysf.com\">Lord Stanley\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8bvp9HzZLB22\">2065 Polk St., San Francisco\u003c/a>\u003cbr>\nFull English brunch\u003cbr>\nOctober 7, 11am–2pm\u003cbr>\n$25\u003c/p>\n\u003cfigure id=\"attachment_130633\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130633\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/lordstanley-fullenglish-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Don't miss the Full English for brunch at Lord Stanley. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It sounds slightly scandalous to request the “Full English,” but it’s actually entirely proper. On Sunday, October 7, \u003ca href=\"http://www.lordstanleysf.com\">Lord Stanley\u003c/a> in Russian Hill is bringing back their Sunday brunch dish, the Full English. You’ll be served a plate with perfectly fried eggs, roasted tomatoes and mushrooms, bacon, sausage, black pudding, beans, and toast, and, don't forget their savory brown sauce. You get the full plate for $25, and can also order mimosas, bloody beers, coffee, tea, and wine. Pinkies up!\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The Full English lineup is looking like October 7, November 11, December 2 and December 30. It's served 11am–2pm, and you can book a reservation. It’s a lovely dining room to enjoy during the day.\u003c/p>\n\u003ch2>Head to Montclair on a Monday for This Prime Rib Special\u003c/h2>\n\u003cp>\u003ca href=\"https://www.perlewinebar.com\">Perle Wine Bar\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/T3rfRkrXRpP2\">2058 Mountain Blvd., Oakland\u003c/a>\u003cbr>\nMondays 5pm–9pm\u003c/p>\n\u003cfigure id=\"attachment_130634\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130634\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/perle-primerib-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Monday prime rib special at Perle in Montclair is destination-worthy. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Leave it to a chef obsessed with House of Prime Rib to create the ultimate homage dish at his own restaurant, and offer it at a deal. Chef (and full disclosure, good friend) Rob Lam of \u003ca href=\"https://www.perlewinebar.com\">\u003cb>Perle Wine Bar\u003c/b>\u003c/a> in Montclair has created a \u003ca href=\"https://www.perlewinebar.com/menus/#prime-rib-mondays\">prime rib Monday-night menu\u003c/a> for $38 that includes your choice of onion soup, seasonal salad, or salmon toast (on thick-cut pan au lait), and your choice of prime rib or heirloom tomato Acquerello risotto with Mimolette cheese.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So, about that prime rib. Chef Lam is using wagyu from Sakura Farms (it's so tender and pink and marbled), and he coats the roast in persillade (an herbaceous parsley paste with rosemary, tarragon, thyme, and salt). You also get sides of Robuchon potatoes (the creamiest and most decadent potatoes on the planet), creamed spinach, horseradish cream (with fresh-grated wasabi from Half Moon Bay Wasabi Company), and you’ll use the fluffy Yorkshire pudding (it’s like a popover disc) to mop up the au jus. Sorry, no spinning salad, but you’ll have plenty of cocktails and choice wines to choose from.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You don’t want to miss the #25 dry pho dish at Ha Nam Ninh in the Tenderloin, plan to dine out on October 17 for Food for Thought, try the Full English for brunch at Lord Stanley, and I have an epic prime rib special at Perle Wine Bar in Montclair for you to chase down.\u003c/p>\n\u003ch2>Time to Check the #25 Dry Pho Dish at Ha Nam Ninh Off Your SF To-Eat List\u003c/h2>\n\u003cp>\u003ca href=\"http://www.hanamninhsf.net\">Ha Nam Ninh\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AXJgHXZiyRR2\">701 Larkin St., San Francisco\u003c/a>\u003cbr>\nOpen Tue–Sat 9am-9pm, Sun 9am–5pm, closed Mon\u003cbr>\nCash only\u003c/p>\n\u003cfigure id=\"attachment_130631\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130631\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/hanamninh-25-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The #25 dry pho at Ha Nam ninh. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the rare nights I haven’t booked myself up, or if I spontaneously find myself free for dinner and with no destination in mind, I love to play a little game. I’ll drive around a neighborhood, park wherever a space appears, and then pull up Google Maps and cross-reference Yelp and find somewhere new to eat. The other night, when an SF Heritage talk let out and I realized I had time to go get dinner, I found myself driving around the Tenderloin and Lower Nob Hill until a spot appeared on Larkin, and then I vectored in on \u003ca href=\"http://www.hanamninhsf.net\">Ha Nam Ninh\u003c/a>. Review after review kept mentioning the #25 dry pho, so I knew what I was ordering.\u003c/p>\n\u003cp>It’s a simple place, right on the corner of Larkin and Ellis, and has been open for four years (it used to be on Jones). At 8pm on a Friday, there were couples of all ages grabbing a bite, girls on their phones and giggling while eating pho, and some smaller groups sharing a meal. Throw in some Vietnamese TV and occasional yelling from the woman who runs the front of house to the kitchen (the night I was there, she was letting them have it) for extra entertainment.\u003c/p>\n\u003cp>So, the #25. It’s under “Chicken Broth/Combination Soup” on the menu, and the name is Hu Tieu Nam Vang, a Southern Vietnamese noodle soup (“Nam Vang” is the Vietnamese word for Phnom Penh, the capital of Cambodia)—read more about the Chinese-Cambodian origins of this dish in this post on \u003ca href=\"http://vietworldkitchen.typepad.com/blog/2007/11/hu-tieu-nam-van.html\">Viet World Kitchen\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You’re going to order it dry, and be sure to ask for a fried egg with it. First, you’ll be served a fragrant bowl of chicken broth and a smaller bowl of dark and sweet soy sauce (AKA “the crack sauce,” as people refer to it online) and it’s going to haunt you—I tried to get an answer from them about what’s in it (twice!) and they won’t tell me. I asked if it has Maggi in it, but they swear it doesn’t. It has sweetness, a tang, a little heat, and hella umami. So much depth of flavor. It’s going to make you crazy trying to figure it out (well, at least me). Fortunately, I have a chef buddy who's going to reverse engineer it with me. I’m guessing there’s soy, sugar, fish sauce, chile, and Chinese black vinegar. Maybe they snuck in some MSG too. Whatever it is, this sauce is the secret star of the dish.\u003c/p>\n\u003cp>You also get a plate of steamed bean sprouts, sliced jalapeños, lime, and cilantro (a typical pho side set-up). While waiting about 10 minutes for the main event to show up, I ended up sipping all my chicken broth, so I just asked for a second bowl once the noodles finally came out. This place doesn’t move quickly.\u003c/p>\n\u003cp>The bowl contains vermicelli noodles, ground pork, shrimp, squid, shredded chicken, a delicious and springy fish cake, thin slices of pork, and some rather burly pieces of scallion that proved to be too much (I ended up taking about half out). You add some broth to soften up and loosen the noodles at the base. Then pour in some of the magic dark sauce. Add some bean sprouts, jalapeños, and cilantro to your taste, with a spritz of lime on top. Mix in that egg too. I also added in some of the bright garlic and chile hot sauce from a jar on the table—it’s a winner.\u003c/p>\n\u003cp>It all comes together in such a satisfying and entertaining mix—each bite offers something different. I kept adding a little broth and the magic soy sauce as I went along, taking a sip of the broth too. The bowl disappears all too quickly.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>It’s $10.50 for a medium, and I was quite sated. Hungry eaters, you can request a large. And bring cash: this joint is cash only.\u003c/p>\n\u003ch2>Dine Out for a Great Cause on October 17\u003c/h2>\n\u003cp>\u003ca href=\"https://www.missiongraduates.org/events/foodforthought/\">Food for Thought\u003c/a>\u003cbr>\nWednesday, October 17\u003cbr>\nVarious Mission locations\u003c/p>\n\u003cfigure id=\"attachment_130632\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130632\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/dosa-chicken-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Dosa on Valencia is one of the 20 restaurants you can visit for Food for Thought. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Coming up on Wednesday, October 17 is \u003ca href=\"https://www.missiongraduates.org/events/foodforthought/\">Food for Thought\u003c/a>, when 20 Mission District restaurants band together and generously offer 25% of their proceeds to support after-school and college-access programs for Latino and immigrant youth. It’s a great night to get some friends together and go out for dinner.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>You can choose from longtime supporters Foreign Cinema, Destino, and Commonwealth, plus newcomers like Alba Ray's. Other spots you can dine and drink at are Asiento, Beretta, Doña Mago, Dosa, Emmy’s Spaghetti Shack, Evil Eye, Front Porch, Giordano Bros, Little Star Pizza, Loló, Mission Bowling Club, Mixt, Panchita’s #2, San Jalisco, Serpentine, and Uno Dos Tacos.\u003c/p>\n\u003cp>There is also a raffle, and you can win amazing prizes (like an all-expenses-paid trip to San Miguel de Allende, Mexico, courtesy of House and House Architects)! Every $10 raffle ticket you \u003ca href=\"https://www.missiongraduates.org/events/foodforthought/\">purchase\u003c/a> will be matched as a donation for college access. Help support Mission Graduates in their mission to helping to establish a college education as an expectation and goal for every child. Buen provecho!\u003c/p>\n\u003ch2>Get the Full English at Lord Stanley\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lordstanleysf.com\">Lord Stanley\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8bvp9HzZLB22\">2065 Polk St., San Francisco\u003c/a>\u003cbr>\nFull English brunch\u003cbr>\nOctober 7, 11am–2pm\u003cbr>\n$25\u003c/p>\n\u003cfigure id=\"attachment_130633\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130633\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/lordstanley-fullenglish-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Don't miss the Full English for brunch at Lord Stanley. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It sounds slightly scandalous to request the “Full English,” but it’s actually entirely proper. On Sunday, October 7, \u003ca href=\"http://www.lordstanleysf.com\">Lord Stanley\u003c/a> in Russian Hill is bringing back their Sunday brunch dish, the Full English. You’ll be served a plate with perfectly fried eggs, roasted tomatoes and mushrooms, bacon, sausage, black pudding, beans, and toast, and, don't forget their savory brown sauce. You get the full plate for $25, and can also order mimosas, bloody beers, coffee, tea, and wine. Pinkies up!\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The Full English lineup is looking like October 7, November 11, December 2 and December 30. It's served 11am–2pm, and you can book a reservation. It’s a lovely dining room to enjoy during the day.\u003c/p>\n\u003ch2>Head to Montclair on a Monday for This Prime Rib Special\u003c/h2>\n\u003cp>\u003ca href=\"https://www.perlewinebar.com\">Perle Wine Bar\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/T3rfRkrXRpP2\">2058 Mountain Blvd., Oakland\u003c/a>\u003cbr>\nMondays 5pm–9pm\u003c/p>\n\u003cfigure id=\"attachment_130634\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130634\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/perle-primerib-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Monday prime rib special at Perle in Montclair is destination-worthy. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Leave it to a chef obsessed with House of Prime Rib to create the ultimate homage dish at his own restaurant, and offer it at a deal. Chef (and full disclosure, good friend) Rob Lam of \u003ca href=\"https://www.perlewinebar.com\">\u003cb>Perle Wine Bar\u003c/b>\u003c/a> in Montclair has created a \u003ca href=\"https://www.perlewinebar.com/menus/#prime-rib-mondays\">prime rib Monday-night menu\u003c/a> for $38 that includes your choice of onion soup, seasonal salad, or salmon toast (on thick-cut pan au lait), and your choice of prime rib or heirloom tomato Acquerello risotto with Mimolette cheese.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, about that prime rib. Chef Lam is using wagyu from Sakura Farms (it's so tender and pink and marbled), and he coats the roast in persillade (an herbaceous parsley paste with rosemary, tarragon, thyme, and salt). You also get sides of Robuchon potatoes (the creamiest and most decadent potatoes on the planet), creamed spinach, horseradish cream (with fresh-grated wasabi from Half Moon Bay Wasabi Company), and you’ll use the fluffy Yorkshire pudding (it’s like a popover disc) to mop up the au jus. Sorry, no spinning salad, but you’ll have plenty of cocktails and choice wines to choose from.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "We're Ready to Say Aloha to Mochi-Crusted Spam Musubi",
"title": "We're Ready to Say Aloha to Mochi-Crusted Spam Musubi",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you're in San Francisco, or constantly commuting in and out of the city for work, it's hard to miss one of the biggest events of the year: Salesforce's Dreamforce conference. Amongst all the keynote speakers, parties and concerts, we were most excited to hear that the newest addition to the Salesforce and Michael Mina family would be in town. \u003ca href=\"https://www.michaelmina.net/restaurants/san-francisco-bay-area/trailblazer_tavern/\">Trailblazer Tavern\u003c/a>, the collaboration between Chefs Michelle Karr-Ueoka, Wade Ueoka and Michael Mina, is one of the most anticipated restaurant openings of 2018 and the two James Beard-nominated chefs from Hawaii came to town for a small preview of their upcoming menu. With the restaurant debuting in November within the Salesforce East building, it wasn't a surprise to hear that the menu preview aligned perfectly with Salesforce founder Marc Benioff's birthday (happy birthday, Marc).\u003c/p>\n\u003cp>The duo is excited for their upcoming restaurant opening, and they are hard at work finalizing a Hawaiian comfort food-inspired menu. Personally, I was most excited to hear that mochi-crusted spam musubi was a part of said menu!\u003c/p>\n\u003cp>Intrigued? Read on to hear what else these talented chefs are bringing to the Bay.\u003c/p>\n\u003cp>\u003cb>Welcome to the Bay! How long are you guys here for?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Michelle Karr-Ueoka:\u003c/b> Till tomorrow. We flew in last night and did the event for Marc Benioff’s birthday. What we did was two dishes that will probably be on the Trailblazer menu. We wanted to give people a sample of what's to come next month.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Speaking of next month. Are you excited? How did this project come about?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade Ueoka:\u003c/b> Most definitely. Yeah, it's always a dream to try and expand.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> We feel so blessed to have met Chef Mina when he first came to Hawaii and now, to be able to open a restaurant for Salesforce and for the MINA Group and us together, it's all about collaboration and we feel very fortunate to be able to do that. We first met when [Michael Mina] did the The Street in Honolulu, and one day he called us up and he said \"I have this location—would you be willing to, you know, collaborate on a restaurant in San Francisco?\" And I'm like, of course, we would love to!\u003c/p>\n\u003cp>To come to San Francisco, and bring a little Hawaii and share it with the people here, that's always been a dream of ours. We're excited.\u003c/p>\n\u003cp>\u003cb>What's the vibe that you want at Trailblazer Tavern? Do you want it to be more fine dining or do you want it to be more of a casual hang out spot? We know right now that it's going to have Hawaiian vibes, but that could cover so many bases!\u003c/b>\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> We wanted to have that aloha spirit, bringing the ohana, bringing people together and just sharing memories over food. Because the menu encompasses different categories like dimsum, noodles, rice, salad, sandwiches, pokei, crudos, and then large plates which are more tapas style where I think we'll do something from the imu (because in Hawaii everyone associates a luau with the imu) and then like a Hawaiian-style pot roast and some different things. To kind of give it, like, a time where people can relax and enjoy.\u003c/p>\n\u003cfigure id=\"attachment_130643\" class=\"wp-caption aligncenter\" style=\"max-width: 1844px\">\u003cimg class=\"size-full wp-image-130643\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Mezz-1.jpg\" alt=\"Trailblazer Tavern sketch.\" width=\"1844\" height=\"904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1.jpg 1844w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-160x78.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-800x392.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-768x377.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-1020x500.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-1200x588.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-1180x578.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-960x471.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-240x118.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-375x184.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-520x255.jpg 520w\" sizes=\"(max-width: 1844px) 100vw, 1844px\">\u003cfigcaption class=\"wp-caption-text\">Trailblazer Tavern sketch. \u003ccite>(J. Wade PR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What has it been like trying to start this restaurant in San Francisco versus your restaurant in Hawaii? Is it a very different kind of experience you're feeling from when you opened MW? Or is it the same stresses?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> I think it's different cause we learned quite a few things since we opened MW. I think MW got rushed—everything happened so fast! You always think about things like ohhhh, I'll do this, I'll do this differently. So now we have a menu of things that we've been going over the past few years versus trying to just rush and do things to open. When we opened MW we had all these dreams of all the things and it was like oh that doesn't work, this doesn't work. Or that worked and this works so we've learned! We've been able to, I guess, build up something of what has worked and what hasn't worked.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> And then I think too... we've been open for five years. We just celebrate our fifth anniversary of MW and we're doing some of the signature dishes here that from day one is nice. It’s bringing local comfort food but with a contemporary twist. So one of my favorite dishes is his [Wade's] kind of a play off of a spam musubi where he makes his own spam but it's smoked pork. Everyone in Hawaii eats spam musubi but it’s usually just spam and rice. But what he does is he makes his own version of spam and then he crushes it with mochi. It's nice and flaky and crispy—so taking the iconic message and flavors of Hawaii and then kind of twisting it.\u003c/p>\n\u003cp>And for the nori, he makes a sort of Nori Tsukudani, which is kind of like a jam. When I was growing up and eating it, you have rice and you have this nori on top, and it's so yummy. And so he puts that [on the musubi] and a little quail egg on top, so it's a fun version of spam musubi.\u003c/p>\n\u003cp>\u003cb>So speaking of the menu. Are there any other dishes that you're bringing from MW or are you kind of making everything from scratch for this restaurant in particular? From both the savory side and sweet side.\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> I think yeah, for both of us. I think that's what we like to do is taking more than the flavors of Hawaii that people are used to and reinterpreting and making it our own. The Spam Musubi, and Korean Fried Chicken is another, you know, dish that people always go out and look for or—\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> The Mixed Plate Sandwich!\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> —or the Mixed Plate Sandwich. Korean Barbecue is very popular in Hawaii. In the sandwich we have kalbi, fried chicken and spicy pork—Korean spicy pork. So we put all that into one sandwich and we call it the Mixed Plate sandwich. It's a lot of flavors that people enjoy in Hawaii, and we're taking iconic dishes of Hawaii and reinterpreting it. You know, for her [Michelle], she has the Shaved Ice.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> Not your typical shaved ice! We did one last night at the event. Usually Shaved Ice is water and, like, a sugary syrup, but what I do instead is I do it with all compressed fruit so you get the natural sweetness of the fruit with a lot less sugar. Last night we did a Haupia Tapioca which is my version of the Filipino dessert Halo-Halo, and then we put strawberries and Mochi ice cream on it. Usually Mochi ice cream is more round, but we roll it like a sushi and we cut it and we serve it with strawberry yuzu sorbet. And then we use freshly shaved strawberry hibiscus on top of it. So it's not really just water and syrup, it's more the fresh fruit.\u003c/p>\n\u003cp>And then we're going to have to do one, like an affogato, over here [in San Francisco] or coffee and cream. Because I know Chef Mina liked that one. We're gonna use the Lamill coffee that [Michael Mina] uses. It will be like a Kahlua Tapioca, with pannacotta, Mochi ice cream, coffee gelato, shaved Thai coffee and then we do like a coffee cloud on top, so, when you eat it, it's light and refreshing and it has all these different textures.\u003c/p>\n\u003cp>With our menu, we want to tell a story. So one of the desserts we were talking about with Chef Mina, like back in the plantation days, people used to bring tiffin tins, which was like a lunch box. You held onto your starch and then everyone puts their main dish all around in the middle of a circle and then everyone shares. So one of the desserts I was thinking was a tiffin of all chocolate desserts representing some of the different cultures found in Hawaii so every bite tells a different story.\u003c/p>\n\u003cp>\u003cb>You've been testing a lot and meeting with Michael Mina to go over which dishes will go on the menu. Is the menu ready? Or is there still some tweaking before the November opening and will the menu continue to change?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> It's a work in progress because, you know, what we're familiar with in Hawaii might not work or, ingredient-wise, it just might be different. So that might change a few things, but, overall, I think it's getting there.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> Any time you design a menu—even for us at the restaurant back home—you always get farmers who bring in something and it inspires you, and that's what we want to do here. Because you guys have such wonderful farmers here, we want to showcase what San Francisco has to offer too. I think that's what it’s about, you know? And what is always fun for me is when you have different seasons, when a farmer comes and says oh, I brought you this thing. I want to create something with that! And that's what keeps the menu interesting and keeps people coming back. And it keeps the team growing and curious.\u003c/p>\n\u003cp>My mom always laughs because she would call me Curious George because my mind would be going all over the place, but I think that's what I love about food and cooking: it's always creating new dishes.\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> Yeah, I think that's what we’re not familiar with in Hawaii. Hawaii doesn't really have seasons, you know.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> There’s mango season and lychee season.\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> Yeah, there's not many seasons that you have to adjust to, where here, it's gonna be a little bit different. So you know, we are definitely looking forward to it because that's something that's going to open up a whole new avenue for us.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> It's exciting because when I lived in Napa for a little while, we had fig season and cherry season and I think oh my god this is not what I get in Hawaii. And the peaches! It's just so much better. Sometimes I go back to Hawaii and I'm like this isn't a peach!\u003c/p>\n\u003cfigure id=\"attachment_130645\" class=\"wp-caption aligncenter\" style=\"max-width: 1844px\">\u003cimg class=\"size-full wp-image-130645\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Bar-Dining.jpg\" alt=\"A look at Trailblazer Tavern's bar area.\" width=\"1844\" height=\"904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining.jpg 1844w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-160x78.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-800x392.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-768x377.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-1020x500.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-1200x588.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-1180x578.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-960x471.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-240x118.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-375x184.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-520x255.jpg 520w\" sizes=\"(max-width: 1844px) 100vw, 1844px\">\u003cfigcaption class=\"wp-caption-text\">A look at Trailblazer Tavern's bar area. \u003ccite>(J. Wade PR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Are you planning on going out to meet local purveyors and farmers around the Bay area so that you really are hands on with what's coming in, or is there a team here that's going to help you with that?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> Yeah, the MINA Group has been really good at helping us with that. You know, and pointing us in the right direction.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So, there you have it! Get ready for a delicious Hawaiian comfort food inspired menu with a modern twist, and watch as it changes seasonally with what California farms have available for Michelle and Wade to use.\u003c/p>\n\n",
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"excerpt": "In anticipation of their November opening, we sat down with Trailblazer Tavern's chefs to talk about their delicious collaboration with Michael Mina.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you're in San Francisco, or constantly commuting in and out of the city for work, it's hard to miss one of the biggest events of the year: Salesforce's Dreamforce conference. Amongst all the keynote speakers, parties and concerts, we were most excited to hear that the newest addition to the Salesforce and Michael Mina family would be in town. \u003ca href=\"https://www.michaelmina.net/restaurants/san-francisco-bay-area/trailblazer_tavern/\">Trailblazer Tavern\u003c/a>, the collaboration between Chefs Michelle Karr-Ueoka, Wade Ueoka and Michael Mina, is one of the most anticipated restaurant openings of 2018 and the two James Beard-nominated chefs from Hawaii came to town for a small preview of their upcoming menu. With the restaurant debuting in November within the Salesforce East building, it wasn't a surprise to hear that the menu preview aligned perfectly with Salesforce founder Marc Benioff's birthday (happy birthday, Marc).\u003c/p>\n\u003cp>The duo is excited for their upcoming restaurant opening, and they are hard at work finalizing a Hawaiian comfort food-inspired menu. Personally, I was most excited to hear that mochi-crusted spam musubi was a part of said menu!\u003c/p>\n\u003cp>Intrigued? Read on to hear what else these talented chefs are bringing to the Bay.\u003c/p>\n\u003cp>\u003cb>Welcome to the Bay! How long are you guys here for?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Michelle Karr-Ueoka:\u003c/b> Till tomorrow. We flew in last night and did the event for Marc Benioff’s birthday. What we did was two dishes that will probably be on the Trailblazer menu. We wanted to give people a sample of what's to come next month.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Speaking of next month. Are you excited? How did this project come about?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade Ueoka:\u003c/b> Most definitely. Yeah, it's always a dream to try and expand.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> We feel so blessed to have met Chef Mina when he first came to Hawaii and now, to be able to open a restaurant for Salesforce and for the MINA Group and us together, it's all about collaboration and we feel very fortunate to be able to do that. We first met when [Michael Mina] did the The Street in Honolulu, and one day he called us up and he said \"I have this location—would you be willing to, you know, collaborate on a restaurant in San Francisco?\" And I'm like, of course, we would love to!\u003c/p>\n\u003cp>To come to San Francisco, and bring a little Hawaii and share it with the people here, that's always been a dream of ours. We're excited.\u003c/p>\n\u003cp>\u003cb>What's the vibe that you want at Trailblazer Tavern? Do you want it to be more fine dining or do you want it to be more of a casual hang out spot? We know right now that it's going to have Hawaiian vibes, but that could cover so many bases!\u003c/b>\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> We wanted to have that aloha spirit, bringing the ohana, bringing people together and just sharing memories over food. Because the menu encompasses different categories like dimsum, noodles, rice, salad, sandwiches, pokei, crudos, and then large plates which are more tapas style where I think we'll do something from the imu (because in Hawaii everyone associates a luau with the imu) and then like a Hawaiian-style pot roast and some different things. To kind of give it, like, a time where people can relax and enjoy.\u003c/p>\n\u003cfigure id=\"attachment_130643\" class=\"wp-caption aligncenter\" style=\"max-width: 1844px\">\u003cimg class=\"size-full wp-image-130643\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Mezz-1.jpg\" alt=\"Trailblazer Tavern sketch.\" width=\"1844\" height=\"904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1.jpg 1844w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-160x78.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-800x392.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-768x377.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-1020x500.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-1200x588.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-1180x578.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-960x471.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-240x118.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-375x184.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-520x255.jpg 520w\" sizes=\"(max-width: 1844px) 100vw, 1844px\">\u003cfigcaption class=\"wp-caption-text\">Trailblazer Tavern sketch. \u003ccite>(J. Wade PR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What has it been like trying to start this restaurant in San Francisco versus your restaurant in Hawaii? Is it a very different kind of experience you're feeling from when you opened MW? Or is it the same stresses?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> I think it's different cause we learned quite a few things since we opened MW. I think MW got rushed—everything happened so fast! You always think about things like ohhhh, I'll do this, I'll do this differently. So now we have a menu of things that we've been going over the past few years versus trying to just rush and do things to open. When we opened MW we had all these dreams of all the things and it was like oh that doesn't work, this doesn't work. Or that worked and this works so we've learned! We've been able to, I guess, build up something of what has worked and what hasn't worked.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> And then I think too... we've been open for five years. We just celebrate our fifth anniversary of MW and we're doing some of the signature dishes here that from day one is nice. It’s bringing local comfort food but with a contemporary twist. So one of my favorite dishes is his [Wade's] kind of a play off of a spam musubi where he makes his own spam but it's smoked pork. Everyone in Hawaii eats spam musubi but it’s usually just spam and rice. But what he does is he makes his own version of spam and then he crushes it with mochi. It's nice and flaky and crispy—so taking the iconic message and flavors of Hawaii and then kind of twisting it.\u003c/p>\n\u003cp>And for the nori, he makes a sort of Nori Tsukudani, which is kind of like a jam. When I was growing up and eating it, you have rice and you have this nori on top, and it's so yummy. And so he puts that [on the musubi] and a little quail egg on top, so it's a fun version of spam musubi.\u003c/p>\n\u003cp>\u003cb>So speaking of the menu. Are there any other dishes that you're bringing from MW or are you kind of making everything from scratch for this restaurant in particular? From both the savory side and sweet side.\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> I think yeah, for both of us. I think that's what we like to do is taking more than the flavors of Hawaii that people are used to and reinterpreting and making it our own. The Spam Musubi, and Korean Fried Chicken is another, you know, dish that people always go out and look for or—\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> The Mixed Plate Sandwich!\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> —or the Mixed Plate Sandwich. Korean Barbecue is very popular in Hawaii. In the sandwich we have kalbi, fried chicken and spicy pork—Korean spicy pork. So we put all that into one sandwich and we call it the Mixed Plate sandwich. It's a lot of flavors that people enjoy in Hawaii, and we're taking iconic dishes of Hawaii and reinterpreting it. You know, for her [Michelle], she has the Shaved Ice.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> Not your typical shaved ice! We did one last night at the event. Usually Shaved Ice is water and, like, a sugary syrup, but what I do instead is I do it with all compressed fruit so you get the natural sweetness of the fruit with a lot less sugar. Last night we did a Haupia Tapioca which is my version of the Filipino dessert Halo-Halo, and then we put strawberries and Mochi ice cream on it. Usually Mochi ice cream is more round, but we roll it like a sushi and we cut it and we serve it with strawberry yuzu sorbet. And then we use freshly shaved strawberry hibiscus on top of it. So it's not really just water and syrup, it's more the fresh fruit.\u003c/p>\n\u003cp>And then we're going to have to do one, like an affogato, over here [in San Francisco] or coffee and cream. Because I know Chef Mina liked that one. We're gonna use the Lamill coffee that [Michael Mina] uses. It will be like a Kahlua Tapioca, with pannacotta, Mochi ice cream, coffee gelato, shaved Thai coffee and then we do like a coffee cloud on top, so, when you eat it, it's light and refreshing and it has all these different textures.\u003c/p>\n\u003cp>With our menu, we want to tell a story. So one of the desserts we were talking about with Chef Mina, like back in the plantation days, people used to bring tiffin tins, which was like a lunch box. You held onto your starch and then everyone puts their main dish all around in the middle of a circle and then everyone shares. So one of the desserts I was thinking was a tiffin of all chocolate desserts representing some of the different cultures found in Hawaii so every bite tells a different story.\u003c/p>\n\u003cp>\u003cb>You've been testing a lot and meeting with Michael Mina to go over which dishes will go on the menu. Is the menu ready? Or is there still some tweaking before the November opening and will the menu continue to change?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> It's a work in progress because, you know, what we're familiar with in Hawaii might not work or, ingredient-wise, it just might be different. So that might change a few things, but, overall, I think it's getting there.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> Any time you design a menu—even for us at the restaurant back home—you always get farmers who bring in something and it inspires you, and that's what we want to do here. Because you guys have such wonderful farmers here, we want to showcase what San Francisco has to offer too. I think that's what it’s about, you know? And what is always fun for me is when you have different seasons, when a farmer comes and says oh, I brought you this thing. I want to create something with that! And that's what keeps the menu interesting and keeps people coming back. And it keeps the team growing and curious.\u003c/p>\n\u003cp>My mom always laughs because she would call me Curious George because my mind would be going all over the place, but I think that's what I love about food and cooking: it's always creating new dishes.\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> Yeah, I think that's what we’re not familiar with in Hawaii. Hawaii doesn't really have seasons, you know.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> There’s mango season and lychee season.\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> Yeah, there's not many seasons that you have to adjust to, where here, it's gonna be a little bit different. So you know, we are definitely looking forward to it because that's something that's going to open up a whole new avenue for us.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> It's exciting because when I lived in Napa for a little while, we had fig season and cherry season and I think oh my god this is not what I get in Hawaii. And the peaches! It's just so much better. Sometimes I go back to Hawaii and I'm like this isn't a peach!\u003c/p>\n\u003cfigure id=\"attachment_130645\" class=\"wp-caption aligncenter\" style=\"max-width: 1844px\">\u003cimg class=\"size-full wp-image-130645\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Bar-Dining.jpg\" alt=\"A look at Trailblazer Tavern's bar area.\" width=\"1844\" height=\"904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining.jpg 1844w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-160x78.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-800x392.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-768x377.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-1020x500.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-1200x588.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-1180x578.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-960x471.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-240x118.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-375x184.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-520x255.jpg 520w\" sizes=\"(max-width: 1844px) 100vw, 1844px\">\u003cfigcaption class=\"wp-caption-text\">A look at Trailblazer Tavern's bar area. \u003ccite>(J. Wade PR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Are you planning on going out to meet local purveyors and farmers around the Bay area so that you really are hands on with what's coming in, or is there a team here that's going to help you with that?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> Yeah, the MINA Group has been really good at helping us with that. You know, and pointing us in the right direction.\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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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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