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"bio": "Stephanie is a writer and cookbook author recovering from her former tech-startup life. On the side she's also a media consultant, specializing in all forms of digital goodness: audio, video, print, design, and social media.\r\n\r\nAfter leaving the tech world nearly a decade ago, \u003ca title=\"The Culinary Life Comfort Food Blog\" href=\"http://www.theculinarylife.com/\">Stephanie\u003c/a> made a career jump to her lifetime love, writing. She currently writes for the Huffington Post, KQED's Bay Area Bites, NPR, and other select media outlets. Her first cookbook,\u003ca title=\"Melt Macaroni and Cheese Website\" href=\"http://www.meltmacaroni.com/\">Melt: The Art of Macaroni and Cheese\u003c/a>, is due out in fall 2013 on Little, Brown with coauthor Garrett McCord.\r\n\r\nBeing a recovering techy leaves an indelible mark, and everything Stephanie does is infused with her deep fascination with digital technology. She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.",
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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/caleb-ruth-alice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/caleb-ruth-alice.jpg\" alt=\"Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\" title=\"Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37686\">\u003c/a>\u003cbr>\n\u003cem>Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\u003c/em>\u003c/p>\n\u003cp> \u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a> was standing in front of a gigantic American flag hanging like a banner along the wall of the Ferry Building on Friday, January 13th. It was a backdrop worthy of any Presidential hopeful stumping for votes in the heartland, but here, the stars and stripes were evoking not just Mom and apple pie but Mom's apple pie, and maybe great-granddaddy's moonshine, and now their kids' apple-whiskey chutney and curried cauliflower pickles. It was time to welcome the room of makers and media, gathered in San Francisco for the 2nd annual \u003ca href=\"http://www.goodfoodawards.org\">Good Food Awards\u003c/a>, a celebration of the best of artisanal food production from coast to coast. \u003c/p>\n\u003cp>\"Most of you are too young to have grown up in the white-bread world that I did,\" said Reichl. Every cheese was sliced and wrapped in plastic, all strawberries were huge and tasted like cotton. This changed, slowly, through the work of pioneers like Alice Waters, sitting off to one side of the podium, as well as dozens of other food pioneers. Reichl remembered the first time she walked into \u003ca href=\"http://cheeseboardcollective.coop/\">The Cheeseboard\u003c/a>, in Berkeley and was handed a taste of \u003ca href=\"http://www.laurachenel.com/\">Laura Chenel\u003c/a>'s Sonoma-made fresh goat cheese. Reichl lived on it all that summer, and knew that she had to meet the woman making something so new (to American tastes) and so delicious. Then there was \"Artists of the Earth,\" an article she wrote for California magazine in the early 1980s, profiling nine men and women making a difference in the food world and beyond. \"They are some of California's most valuable resources,\" she wrote then, \"...perfectionists who work very hard not because they expect to get rich but simply because they expect to get the best.\" \u003c/p>\n\u003cp>Walking through Chino Ranch with Alice a few years later, she was amazed at the quality of produce surrounding them. Corn so sweet it needed no cooking. Strawberries so intensely fragrant that every fellow traveler on the small plane she and Alice were taking from San Diego to Oakland came up and begged for a berry off the flats they were carrying in their laps. \"Every person said, 'I forgot strawberries could smell like that! Please, can I just have one?'\" she recounted. \"And I watched Alice give away that night's dessert for \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a>, because how could she say no?\" \u003c/p>\n\u003cblockquote>\u003cp>\"Back then, I never could have dreamed how huge the change was going to be. We now live in a country that has the best produce in the world...We are reclaiming our edible heritage. \"Thank you for giving us the America we once dreamed we could have.\"\u003c/p>\u003c/blockquote>\n\u003cp>After this came the awards, 99 products in eight categories (coffee, chocolate, charcuterie, pickles, preserves, cheese, beer, spirits). There were no single winners; instead, each category had a fat handful of top picks, from seven coffee roasters to 14 preserve-makers. \u003ca href=\"http://www.goodfoodawards.org/good-food-awards-winners-2012/\">The winners\u003c/a>, like food-world Olympians, got medallions stamped in the shape of the tools of their trade--a cleaver, a canning jar--strung on wide red-white-and-blue ribbons to hang around their necks. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was hard not to feel a little hometown, homestate pride at the fine showing the Bay Area, and California, made in the final running. Two local beers made the cut, at opposite ends of the brewing spectrum: from San Leandro, \u003ca href=\"http://www.drakesbrewingcompany.com\">Drake's Brewing Company\u003c/a>'s high-alcohol, rich-as-devil's-food \u003cstrong>Drakonic Imperial Stout\u003c/strong>, and from Petaluma, the \u003ca href=\"http://www.lagunitas.com\">Lagunitas Brewing Company\u003c/a>'s spritzy, grapefruity ale, dubbed \u003cstrong>A Lil' Sumpin' Sumpin'\u003c/strong>. In the coffee category, \u003ca href=\"http://www.equatorcoffees.com\">Equator Coffees\u003c/a> from San Rafael won for its fair trade/organic Ethiopian Watadera beans.\u003c/p>\n\u003cp>In pickles, California snagged three of the 11 winning picks, including \u003ca href=\"http://www.farmhouseculture.com\">Farmhouse Culture\u003c/a>'s \u003cstrong>Smoked Jalapeno Sauerkraut,\u003c/strong> \u003ca href=\"http://emmyspicklesandjams.com/\">Emmy's Pickles and Jams\u003c/a>' \u003cstrong>Turmeric Cauliflower,\u003c/strong> and the \u003cstrong>Devil Sauce\u003c/strong> made by \u003ca href=\"http://www.letsbefrankdogs.com\">Let's Be Frank\u003c/a>, of grass-fed hot-dog truck fame. (And we'll give a California hug to OlyKraut, which was founded by Sash Sunday, a former San Franciscan who got into the kraut biz shortly after relocating to Olympia, WA. Plus, she makes nettle kraut!) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/olykraut560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/olykraut560.jpg\" alt=\"OlyKraut, from left: Sash Sunday, Alexia Crousnillon, Nate Masse not pictured: Summer Bock\" title=\"OlyKraut, From left: Sash Sunday, Alexia Crousnillon, Nate Masse not pictured: Summer Bock\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37689\">\u003c/a>\u003cbr>\n\u003cem>OlyKraut, from left: Sash Sunday, Alexia Crousnillon, Nate Massé (not pictured: Summer Bock)\u003c/em>\u003c/p>\n\u003cp>We tied with New York in the cutthroat preserves category, winning for \u003ca href=\"http://www.artisanpreserves.com/\">Artisan Preserves'\u003c/a> \u003cstrong>Orange Honey Marmalade,\u003c/strong> \u003ca href=\"http://shop.chezpim.com/\">Chez Pim\u003c/a>'s \u003cstrong>Blueberry-Golden Raspberry Preserves,\u003c/strong> and \u003ca href=\"http://www.wineforest.com\">Wine Forest Wild Foods'\u003c/a> \u003cstrong>Wild Elderberry Shrub.\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/WYLIEWHISKEY560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/WYLIEWHISKEY560.jpg\" alt=\"Wylie Whiskey\" title=\"Wylie Whiskey\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37684\">\u003c/a>\u003cbr>\n\u003cem>Wylie Whiskey, from left: Matt Jones, Garrett Hale, Sarah Swearington.\u003c/em>\u003c/p>\n\u003cp>It's a cascade of riches from our part of the Golden State: Costa Rican chocolate bars from \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> in SF; white whiskey from \u003ca href=\"http://www.wyliehowell.com\">Wylie Howell Spirits\u003c/a> in Petaluma; \u003cstrong>Carmody\u003c/strong> (my favorite!) and \u003cstrong>whole-milk ricotta\u003c/strong> from \u003ca href=\"http://www.bellwethercheese.com\">Bellwether Farms\u003c/a> in West Marin; \u003cstrong>yogurt cheese\u003c/strong> from Sonoma's \u003ca href=\"http://www.stbenoit.com\">St. Benoit\u003c/a>, \u003cstrong>pork, rabbit, and duck terrine\u003c/strong> from \u003ca href=\"http://www.fattedcalf.com\">Fatted Calf\u003c/a> in SF and Napa; \u003cstrong>speck\u003c/strong> from Oakland wine bar/salumeria \u003ca href=\"http://www.dopoadesso.com/adesso/\">Adesso\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dandelionchoc560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dandelionchoc560.jpg\" alt=\"From left: Alice Nystrom, Todd Masonis of Dandelion Chocolate\" title=\"From left: Alice Nystrom, Todd Masonis of Dandelion Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37687\">\u003c/a>\u003cbr>\n\u003cem>Dandelion Chocolate: Alice Nystrom, Todd Masonis\u003c/em>\u003c/p>\n\u003cp>Come the next morning, many of the previous night's winners were out in force at the Good Food Awards Marketplace, a tasting/selling spread of tables organized by category set up under the archways of the Ferry Building. Reichl, who now runs the specialty food (and content) site \u003ca href=\"http://www.gilttaste.com/\">Gilt Taste\u003c/a>, was on hand with a keen appetite, even after a late-night dinner with Alice and friends at Locanda in the Mission. Already, she's tried the chilaquiles and shrimp ceviche at the Primavera market stand, and tells me, joyfully, of the \"best breakfast sandwich\" she's ever had, from \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a>: a soft, buttery brioche bun piled with a maple-bacon sausage patty, an oozy-centered fried egg, and a frizz of snappy peppercress. Speaking of her talk the previous night, she laughed at the thought of trying to profile just eight makers now. \"At the time, it was hard to find even eight people, enough to write about. I had to include a produce distributor, a guy who was raising pigs and lambs for Chez Panisse. Now, that would be ridiculous. You'd have to write an encyclopedia!\" \u003c/p>\n\u003cp>If anything, she thinks we're underestimating the strength and staying power of the artisan movement. Already, the food makers' landscape has changed drastically in just the past five years. In the next five, ten years, what will it look like? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/KathrynLukasFarmhouseCulture560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/KathrynLukasFarmhouseCulture560.jpg\" alt=\"Kathryn Lukas of Farmhouse Culture\" title=\"Kathryn Lukas of Farmhouse Culture\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37688\">\u003c/a>\u003cbr>\n\u003cem>Kathryn Lukas of Farmhouse Culture\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>There's no doubt, though, that the movement is fostering ever-closer relationships between chefs, makers and farmers. These products, from basil vodka to sea-vegetable kraut, are only as good as their raw ingredients. Recounting a cabbage blight that decimated the California crop last year, Farmhouse Culture founder Kathryn Lukas quoted Let's Be Frank's Larry Bain, laughing, \"It's hard when you're in business with God.\"\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/caleb-ruth-alice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/caleb-ruth-alice.jpg\" alt=\"Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\" title=\"Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37686\">\u003c/a>\u003cbr>\n\u003cem>Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\u003c/em>\u003c/p>\n\u003cp> \u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a> was standing in front of a gigantic American flag hanging like a banner along the wall of the Ferry Building on Friday, January 13th. It was a backdrop worthy of any Presidential hopeful stumping for votes in the heartland, but here, the stars and stripes were evoking not just Mom and apple pie but Mom's apple pie, and maybe great-granddaddy's moonshine, and now their kids' apple-whiskey chutney and curried cauliflower pickles. It was time to welcome the room of makers and media, gathered in San Francisco for the 2nd annual \u003ca href=\"http://www.goodfoodawards.org\">Good Food Awards\u003c/a>, a celebration of the best of artisanal food production from coast to coast. \u003c/p>\n\u003cp>\"Most of you are too young to have grown up in the white-bread world that I did,\" said Reichl. Every cheese was sliced and wrapped in plastic, all strawberries were huge and tasted like cotton. This changed, slowly, through the work of pioneers like Alice Waters, sitting off to one side of the podium, as well as dozens of other food pioneers. Reichl remembered the first time she walked into \u003ca href=\"http://cheeseboardcollective.coop/\">The Cheeseboard\u003c/a>, in Berkeley and was handed a taste of \u003ca href=\"http://www.laurachenel.com/\">Laura Chenel\u003c/a>'s Sonoma-made fresh goat cheese. Reichl lived on it all that summer, and knew that she had to meet the woman making something so new (to American tastes) and so delicious. Then there was \"Artists of the Earth,\" an article she wrote for California magazine in the early 1980s, profiling nine men and women making a difference in the food world and beyond. \"They are some of California's most valuable resources,\" she wrote then, \"...perfectionists who work very hard not because they expect to get rich but simply because they expect to get the best.\" \u003c/p>\n\u003cp>Walking through Chino Ranch with Alice a few years later, she was amazed at the quality of produce surrounding them. Corn so sweet it needed no cooking. Strawberries so intensely fragrant that every fellow traveler on the small plane she and Alice were taking from San Diego to Oakland came up and begged for a berry off the flats they were carrying in their laps. \"Every person said, 'I forgot strawberries could smell like that! Please, can I just have one?'\" she recounted. \"And I watched Alice give away that night's dessert for \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a>, because how could she say no?\" \u003c/p>\n\u003cblockquote>\u003cp>\"Back then, I never could have dreamed how huge the change was going to be. We now live in a country that has the best produce in the world...We are reclaiming our edible heritage. \"Thank you for giving us the America we once dreamed we could have.\"\u003c/p>\u003c/blockquote>\n\u003cp>After this came the awards, 99 products in eight categories (coffee, chocolate, charcuterie, pickles, preserves, cheese, beer, spirits). There were no single winners; instead, each category had a fat handful of top picks, from seven coffee roasters to 14 preserve-makers. \u003ca href=\"http://www.goodfoodawards.org/good-food-awards-winners-2012/\">The winners\u003c/a>, like food-world Olympians, got medallions stamped in the shape of the tools of their trade--a cleaver, a canning jar--strung on wide red-white-and-blue ribbons to hang around their necks. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was hard not to feel a little hometown, homestate pride at the fine showing the Bay Area, and California, made in the final running. Two local beers made the cut, at opposite ends of the brewing spectrum: from San Leandro, \u003ca href=\"http://www.drakesbrewingcompany.com\">Drake's Brewing Company\u003c/a>'s high-alcohol, rich-as-devil's-food \u003cstrong>Drakonic Imperial Stout\u003c/strong>, and from Petaluma, the \u003ca href=\"http://www.lagunitas.com\">Lagunitas Brewing Company\u003c/a>'s spritzy, grapefruity ale, dubbed \u003cstrong>A Lil' Sumpin' Sumpin'\u003c/strong>. In the coffee category, \u003ca href=\"http://www.equatorcoffees.com\">Equator Coffees\u003c/a> from San Rafael won for its fair trade/organic Ethiopian Watadera beans.\u003c/p>\n\u003cp>In pickles, California snagged three of the 11 winning picks, including \u003ca href=\"http://www.farmhouseculture.com\">Farmhouse Culture\u003c/a>'s \u003cstrong>Smoked Jalapeno Sauerkraut,\u003c/strong> \u003ca href=\"http://emmyspicklesandjams.com/\">Emmy's Pickles and Jams\u003c/a>' \u003cstrong>Turmeric Cauliflower,\u003c/strong> and the \u003cstrong>Devil Sauce\u003c/strong> made by \u003ca href=\"http://www.letsbefrankdogs.com\">Let's Be Frank\u003c/a>, of grass-fed hot-dog truck fame. (And we'll give a California hug to OlyKraut, which was founded by Sash Sunday, a former San Franciscan who got into the kraut biz shortly after relocating to Olympia, WA. Plus, she makes nettle kraut!) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/olykraut560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/olykraut560.jpg\" alt=\"OlyKraut, from left: Sash Sunday, Alexia Crousnillon, Nate Masse not pictured: Summer Bock\" title=\"OlyKraut, From left: Sash Sunday, Alexia Crousnillon, Nate Masse not pictured: Summer Bock\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37689\">\u003c/a>\u003cbr>\n\u003cem>OlyKraut, from left: Sash Sunday, Alexia Crousnillon, Nate Massé (not pictured: Summer Bock)\u003c/em>\u003c/p>\n\u003cp>We tied with New York in the cutthroat preserves category, winning for \u003ca href=\"http://www.artisanpreserves.com/\">Artisan Preserves'\u003c/a> \u003cstrong>Orange Honey Marmalade,\u003c/strong> \u003ca href=\"http://shop.chezpim.com/\">Chez Pim\u003c/a>'s \u003cstrong>Blueberry-Golden Raspberry Preserves,\u003c/strong> and \u003ca href=\"http://www.wineforest.com\">Wine Forest Wild Foods'\u003c/a> \u003cstrong>Wild Elderberry Shrub.\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/WYLIEWHISKEY560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/WYLIEWHISKEY560.jpg\" alt=\"Wylie Whiskey\" title=\"Wylie Whiskey\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37684\">\u003c/a>\u003cbr>\n\u003cem>Wylie Whiskey, from left: Matt Jones, Garrett Hale, Sarah Swearington.\u003c/em>\u003c/p>\n\u003cp>It's a cascade of riches from our part of the Golden State: Costa Rican chocolate bars from \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> in SF; white whiskey from \u003ca href=\"http://www.wyliehowell.com\">Wylie Howell Spirits\u003c/a> in Petaluma; \u003cstrong>Carmody\u003c/strong> (my favorite!) and \u003cstrong>whole-milk ricotta\u003c/strong> from \u003ca href=\"http://www.bellwethercheese.com\">Bellwether Farms\u003c/a> in West Marin; \u003cstrong>yogurt cheese\u003c/strong> from Sonoma's \u003ca href=\"http://www.stbenoit.com\">St. Benoit\u003c/a>, \u003cstrong>pork, rabbit, and duck terrine\u003c/strong> from \u003ca href=\"http://www.fattedcalf.com\">Fatted Calf\u003c/a> in SF and Napa; \u003cstrong>speck\u003c/strong> from Oakland wine bar/salumeria \u003ca href=\"http://www.dopoadesso.com/adesso/\">Adesso\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dandelionchoc560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dandelionchoc560.jpg\" alt=\"From left: Alice Nystrom, Todd Masonis of Dandelion Chocolate\" title=\"From left: Alice Nystrom, Todd Masonis of Dandelion Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37687\">\u003c/a>\u003cbr>\n\u003cem>Dandelion Chocolate: Alice Nystrom, Todd Masonis\u003c/em>\u003c/p>\n\u003cp>Come the next morning, many of the previous night's winners were out in force at the Good Food Awards Marketplace, a tasting/selling spread of tables organized by category set up under the archways of the Ferry Building. Reichl, who now runs the specialty food (and content) site \u003ca href=\"http://www.gilttaste.com/\">Gilt Taste\u003c/a>, was on hand with a keen appetite, even after a late-night dinner with Alice and friends at Locanda in the Mission. Already, she's tried the chilaquiles and shrimp ceviche at the Primavera market stand, and tells me, joyfully, of the \"best breakfast sandwich\" she's ever had, from \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a>: a soft, buttery brioche bun piled with a maple-bacon sausage patty, an oozy-centered fried egg, and a frizz of snappy peppercress. Speaking of her talk the previous night, she laughed at the thought of trying to profile just eight makers now. \"At the time, it was hard to find even eight people, enough to write about. I had to include a produce distributor, a guy who was raising pigs and lambs for Chez Panisse. Now, that would be ridiculous. You'd have to write an encyclopedia!\" \u003c/p>\n\u003cp>If anything, she thinks we're underestimating the strength and staying power of the artisan movement. Already, the food makers' landscape has changed drastically in just the past five years. In the next five, ten years, what will it look like? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/KathrynLukasFarmhouseCulture560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/KathrynLukasFarmhouseCulture560.jpg\" alt=\"Kathryn Lukas of Farmhouse Culture\" title=\"Kathryn Lukas of Farmhouse Culture\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37688\">\u003c/a>\u003cbr>\n\u003cem>Kathryn Lukas of Farmhouse Culture\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There's no doubt, though, that the movement is fostering ever-closer relationships between chefs, makers and farmers. These products, from basil vodka to sea-vegetable kraut, are only as good as their raw ingredients. Recounting a cabbage blight that decimated the California crop last year, Farmhouse Culture founder Kathryn Lukas quoted Let's Be Frank's Larry Bain, laughing, \"It's hard when you're in business with God.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Q&A with Rosamunde’s Josh Margolis ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis200.jpg\" alt=\"Josh Margolis\" title=\"Josh Margolis\" width=\"200\" height=\"256\" class=\"alignleft size-full wp-image-37071\">\u003c/a>Next month, the \u003ca href=\"https://twitter.com/#!/rosamundesf\">Mission outpost\u003c/a> of sausage and craft beer emporium \u003ca href=\"http://rosamundesausagegrill.com/mission-street\">Rosamunde Sausage Grill\u003c/a> marks its third birthday. Partner-owner Josh Margolis shared some meaty updates with Bay Area Bites recently: plans for an East Bay Rosamunde location are in the works. \u003c/p>\n\u003cp>His longtime passion has been to open a beer restaurant, and he first came to San Francisco and worked at Postrio in 1990. The UC San Diego and Culinary Institute graduate is from Los Angeles, and gravitates to Saison and Belgian beer: “Duvel in the bottle is one of my go-to drinks.” \u003c/p>\n\u003cp>Margolis lives in the Bayview with his husband Raymond Lobato, who is a graphic designer, DJ, artist, and feng shui artist. The two have also lived in the Mission and Noe Valley. “We met in college and have been together 25 years... he DJs here on Friday nights. He did all the artwork. We've been married four times. In 1991, we became domestic partners. Then we did a ceremony in 2000. 2004 was the best one. We saw Gavin Newsom on the news. Then we got in line and we’re probably 80th or 90th in line at City Hall. The place was on fire! The energy and ceremonies were happening every 5 minutes. It was just the two of us, and we saw our old next-door neighbors. They took pics--via cell phone--and became our witnesses.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>How did you open Rosamunde? Any chance of bringing the \u003ca href=\"http://www.sframbler.com/2011/05/rosamunde-tuesday-burger/\">Tuesday Rosamunde burger\u003c/a> to the Mission?\u003c/strong>\u003cbr>\nI partnered with Jennifer Tucci to open the Mission one. We’ve decided to keep the Rosamunde burger at the Haight only. There is a steak sandwich now every day in the Mission. We started the steak sandwich in the summer, as well as a mushroom sandwich. Our vegetarian orders are significant, and we are one of the biggest destinations for veggie diners in the city. \u003c/p>\n\u003cp>\u003ca href=\"http://blogs.sfweekly.com/shookdown/2010/08/holy_crap_lady_gaga_ate_at_ros.php\">Lady Gaga visited in August 2010\u003c/a>. \u003cstrong>Do you get Gaga fans trying to see where Lady Gaga hung out?\u003c/strong>\u003cbr>\nPeople still ask about it. It was around three in the afternoon, and only a few people were around. She came in with her boyfriend and bodyguard and was wearing a red leotard outfit. She said to the bartender Claire, “I'm Gaga” and Claire told her, “I’m Claire.” Then Claire came into the office to look her up online. Gaga hung out, drank several glasses of white wine, and stayed for two to three hours. Apparently she was on her way from San Jose to dinner in the city. She wanted Mexican, and a friend told her to go to the Mission. She saw the sign for sausages, and decided to go to Rosamunde instead. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis-rosamunde.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis-rosamunde.jpg\" alt=\"Raymond Lobato, Josh Margolis, Jennifer Tucci - Rosamunde\" title=\"Raymond Lobato, Josh Margolis, Jennifer Tucci - Rosamunde\" width=\"300\" height=\"459\" class=\"alignnone size-full wp-image-37063\">\u003c/a>\u003cbr>\n\u003cem>Raymond Lobato, Josh Margolis, Jennifer Tucci - Rosamunde First Year\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant?\u003c/strong>\u003cbr>\nWe’re getting ready for our 3rd anniversary on January 18. There’ll be a party of some sort. Then, there’s \u003ca href=\"http://sfbeerweek.org/\">SF Beer Week\u003c/a> February 10-19. We’ll host some breweries and also have a beer drinking & sausage-eating contest that will be something classy. Teams of two will compete together. Rosamunde will choose the sausages cut in 1/2 while each team will choose a unique beer. Eat as many 1/2 sausage as you can with as much beer as you need to get it down in 15 minutes. The winner gets $100 in Rosamunde gift certificates. Everyone gets $1 off the winner’s beer choice the rest of the day or $2 for the beer choice with winner’s sausage choice. All contestants get a Rosamunde T-Shirt. Team signup begins January 25th at the Mission Street location.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> is my standard go to for dairy, pantry, vinegars, oils and sauces.\u003c/p>\n\u003cp>\u003ca href=\"http://sunfatseafood.com/default.aspx\">Sun Fat Fish Market\u003c/a> is the cleanest, nicest of all old time seafood shops. Since November 15, I’ve been visiting them every day. I’ve been eating a lot of crab.\u003c/p>\n\u003cp>On Saturdays, I go to the \u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany Farmers’ Market\u003c/a>.\u003c/p>\n\u003cp>I also like the \u003ca href=\"http://www.yelp.com/biz/european-food-wholesale-and-deli-san-francisco\">European Market\u003c/a> on Clement. They have whole walls of refrigerated cured meats, salami, sausage, and things like that. They also bring in really good German bread. It’s frozen and they bake it off. That’s the only place in town you can get that. They cure and smoke own fish, salmon, white fish, herring. \u003c/p>\n\u003cp>\u003cstrong>Where are your favorite date spots?\u003c/strong>\u003cbr>\nBesides home?... We drive down to Santa Cruz and make a day of it. We usually take our bikes and ride on the north side of Santa Cruz. It’s such a beautiful place and one of the best times to go is not summer. On the way, our favorite lunch spot is \u003ca href=\"http://www.samschowderhouse.com/index.php\">Sam’s Chowder House\u003c/a> in Half Moon Bay. I like both their red and white chowder, and fish and chips. \u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nI’m pretty famous for not cooking the same thing twice. Ever. Restaurants and farmers’ markets constantly inspire me. We may have pizza once a week at home, but I’ll never make the same pizza twice. \u003c/p>\n\u003cp>\u003cstrong>Do you have plans for the holidays?\u003c/strong>\u003cbr>\nKathleen is my friend from San Diego. Together we make “Turkey Prince Edward”: take the skin off a turkey, and completely debone it. Lay the meat down on the turkey skin so that you basically make a roulade. You can do Turkey Prince Edward with two turkeys, rolled and stuffed with prunes, port and chestnut. Kathleen fed us when we were opening the new place (Mission Rosamunde). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/turkey-prince-edward.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/turkey-prince-edward.jpg\" alt=\"Turkey Prince Edward\" title=\"Turkey Prince Edward\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-37073\">\u003c/a>\u003cbr>\n\u003cem>\"Turkey Prince Edward\" \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What’s your guiltiest food pleasure?\u003c/strong>\u003cbr>\nWhich one should I choose? The burrito mojado al pastor at \u003ca href=\"http://www.yelp.com/biz/taqueria-cancun-san-francisco-4\">Taqueria Cancun\u003c/a> is a huge, swimming in sauce delicious meat thing that you pay for later. Then there are super nachos, but I don’t treat myself to that anymore. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis200.jpg\" alt=\"Josh Margolis\" title=\"Josh Margolis\" width=\"200\" height=\"256\" class=\"alignleft size-full wp-image-37071\">\u003c/a>Next month, the \u003ca href=\"https://twitter.com/#!/rosamundesf\">Mission outpost\u003c/a> of sausage and craft beer emporium \u003ca href=\"http://rosamundesausagegrill.com/mission-street\">Rosamunde Sausage Grill\u003c/a> marks its third birthday. Partner-owner Josh Margolis shared some meaty updates with Bay Area Bites recently: plans for an East Bay Rosamunde location are in the works. \u003c/p>\n\u003cp>His longtime passion has been to open a beer restaurant, and he first came to San Francisco and worked at Postrio in 1990. The UC San Diego and Culinary Institute graduate is from Los Angeles, and gravitates to Saison and Belgian beer: “Duvel in the bottle is one of my go-to drinks.” \u003c/p>\n\u003cp>Margolis lives in the Bayview with his husband Raymond Lobato, who is a graphic designer, DJ, artist, and feng shui artist. The two have also lived in the Mission and Noe Valley. “We met in college and have been together 25 years... he DJs here on Friday nights. He did all the artwork. We've been married four times. In 1991, we became domestic partners. Then we did a ceremony in 2000. 2004 was the best one. We saw Gavin Newsom on the news. Then we got in line and we’re probably 80th or 90th in line at City Hall. The place was on fire! The energy and ceremonies were happening every 5 minutes. It was just the two of us, and we saw our old next-door neighbors. They took pics--via cell phone--and became our witnesses.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>How did you open Rosamunde? Any chance of bringing the \u003ca href=\"http://www.sframbler.com/2011/05/rosamunde-tuesday-burger/\">Tuesday Rosamunde burger\u003c/a> to the Mission?\u003c/strong>\u003cbr>\nI partnered with Jennifer Tucci to open the Mission one. We’ve decided to keep the Rosamunde burger at the Haight only. There is a steak sandwich now every day in the Mission. We started the steak sandwich in the summer, as well as a mushroom sandwich. Our vegetarian orders are significant, and we are one of the biggest destinations for veggie diners in the city. \u003c/p>\n\u003cp>\u003ca href=\"http://blogs.sfweekly.com/shookdown/2010/08/holy_crap_lady_gaga_ate_at_ros.php\">Lady Gaga visited in August 2010\u003c/a>. \u003cstrong>Do you get Gaga fans trying to see where Lady Gaga hung out?\u003c/strong>\u003cbr>\nPeople still ask about it. It was around three in the afternoon, and only a few people were around. She came in with her boyfriend and bodyguard and was wearing a red leotard outfit. She said to the bartender Claire, “I'm Gaga” and Claire told her, “I’m Claire.” Then Claire came into the office to look her up online. Gaga hung out, drank several glasses of white wine, and stayed for two to three hours. Apparently she was on her way from San Jose to dinner in the city. She wanted Mexican, and a friend told her to go to the Mission. She saw the sign for sausages, and decided to go to Rosamunde instead. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis-rosamunde.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis-rosamunde.jpg\" alt=\"Raymond Lobato, Josh Margolis, Jennifer Tucci - Rosamunde\" title=\"Raymond Lobato, Josh Margolis, Jennifer Tucci - Rosamunde\" width=\"300\" height=\"459\" class=\"alignnone size-full wp-image-37063\">\u003c/a>\u003cbr>\n\u003cem>Raymond Lobato, Josh Margolis, Jennifer Tucci - Rosamunde First Year\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant?\u003c/strong>\u003cbr>\nWe’re getting ready for our 3rd anniversary on January 18. There’ll be a party of some sort. Then, there’s \u003ca href=\"http://sfbeerweek.org/\">SF Beer Week\u003c/a> February 10-19. We’ll host some breweries and also have a beer drinking & sausage-eating contest that will be something classy. Teams of two will compete together. Rosamunde will choose the sausages cut in 1/2 while each team will choose a unique beer. Eat as many 1/2 sausage as you can with as much beer as you need to get it down in 15 minutes. The winner gets $100 in Rosamunde gift certificates. Everyone gets $1 off the winner’s beer choice the rest of the day or $2 for the beer choice with winner’s sausage choice. All contestants get a Rosamunde T-Shirt. Team signup begins January 25th at the Mission Street location.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> is my standard go to for dairy, pantry, vinegars, oils and sauces.\u003c/p>\n\u003cp>\u003ca href=\"http://sunfatseafood.com/default.aspx\">Sun Fat Fish Market\u003c/a> is the cleanest, nicest of all old time seafood shops. Since November 15, I’ve been visiting them every day. I’ve been eating a lot of crab.\u003c/p>\n\u003cp>On Saturdays, I go to the \u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany Farmers’ Market\u003c/a>.\u003c/p>\n\u003cp>I also like the \u003ca href=\"http://www.yelp.com/biz/european-food-wholesale-and-deli-san-francisco\">European Market\u003c/a> on Clement. They have whole walls of refrigerated cured meats, salami, sausage, and things like that. They also bring in really good German bread. It’s frozen and they bake it off. That’s the only place in town you can get that. They cure and smoke own fish, salmon, white fish, herring. \u003c/p>\n\u003cp>\u003cstrong>Where are your favorite date spots?\u003c/strong>\u003cbr>\nBesides home?... We drive down to Santa Cruz and make a day of it. We usually take our bikes and ride on the north side of Santa Cruz. It’s such a beautiful place and one of the best times to go is not summer. On the way, our favorite lunch spot is \u003ca href=\"http://www.samschowderhouse.com/index.php\">Sam’s Chowder House\u003c/a> in Half Moon Bay. I like both their red and white chowder, and fish and chips. \u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nI’m pretty famous for not cooking the same thing twice. Ever. Restaurants and farmers’ markets constantly inspire me. We may have pizza once a week at home, but I’ll never make the same pizza twice. \u003c/p>\n\u003cp>\u003cstrong>Do you have plans for the holidays?\u003c/strong>\u003cbr>\nKathleen is my friend from San Diego. Together we make “Turkey Prince Edward”: take the skin off a turkey, and completely debone it. Lay the meat down on the turkey skin so that you basically make a roulade. You can do Turkey Prince Edward with two turkeys, rolled and stuffed with prunes, port and chestnut. Kathleen fed us when we were opening the new place (Mission Rosamunde). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/turkey-prince-edward.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/turkey-prince-edward.jpg\" alt=\"Turkey Prince Edward\" title=\"Turkey Prince Edward\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-37073\">\u003c/a>\u003cbr>\n\u003cem>\"Turkey Prince Edward\" \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What’s your guiltiest food pleasure?\u003c/strong>\u003cbr>\nWhich one should I choose? The burrito mojado al pastor at \u003ca href=\"http://www.yelp.com/biz/taqueria-cancun-san-francisco-4\">Taqueria Cancun\u003c/a> is a huge, swimming in sauce delicious meat thing that you pay for later. Then there are super nachos, but I don’t treat myself to that anymore. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/2010-08-20_5443.jpg\" alt=\"Jug Shop beer tastings.\" title=\"Jug Shop beer tastings.\" width=\"500\" height=\"200\" class=\"alignnone size-full wp-image-35429\">\u003cbr>\n\u003cem>Photo by Jennifer Maiser.\u003c/em>\u003c/p>\n\u003cp>Fridays when I am in town, you will likely find me at \u003ca href=\"http://thejugshop.com/\">The Jug Shop\u003c/a> participating in beer tastings organized by Eric Cripe, Beer and Spirits Specialist and a certified cicerone (cicerones are the beer world's version wine sommeliers). Over the past couple years, I have been able to taste literally hundreds of different beers under Eric's guidance, many of them hard to find and specifically curated for these tastings.\u003c/p>\n\u003cp>When a friend and I stumbled upon the beer tastings at The Jug Shop in early 2010, we immediately noted the differences between these tastings and a typical wine tasting that is held at The Jug Shop tasting bar, which is located in the back of the popular liquor store. Where the wine tastings are quiet and small, the beer tastings are raucous and often crowded. Locals of all ages attend The Jug Shop tastings, and the group size can range from about 10 people to groups of more than 50, dependent on the theme. If an important sports game is playing, Eric will often have it playing in the background as he pours.\u003c/p>\n\u003cp>\u003ca href=\"http://www.beeratjoes.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/EricCripe500.jpg\" alt=\"Eric Cripe leads beer tastings at The Jug Shop.\" title=\"Eric Cripe leads beer tastings at The Jug Shop.\" width=\"500\" height=\"400\" class=\"alignnone size-full wp-image-35430\">\u003c/a>\u003cbr>\n\u003cem>Eric Cripe leads the beer tastings. Photo courtesy of Joe, \u003ca href=\"http://www.beeratjoes.com/\">Beer at Joe's blog.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>That's not to say that it's a drunken frat party. Underneath the fun atmosphere is a current of education. At The Jug Shop, I've been able to explore beers from all over the world and hone my taste buds to understand clearly what attributes I like and don't like in beers, and I've been able to do it at an affordable price. Eric is a master, and is able to answer nearly all of the (many, many) questions we often have. He is a true teacher who is happy to host aficionados of all levels without judgment or attitude.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It took hardly any time before we were recognized by Eric and others who attended the tastings. Many new people cycle through the tastings, but if you come a few times, chances are you will be recognized and that Eric will remember something about what you like and don't like. The regulars at the tastings also often bring another level of education--many are beer geeks who know San Francisco's beer scene inside and out.\u003c/p>\n\u003cp>Beer tastings take place nearly every Friday from about 6:30 to about 8:30, and you can arrive on a rolling basis (though The Jug Shop’s license does require that they shut down tastings by 8:30 pm). Eric has a general goal of having four tastings a month: one tasting features a specific brewery, one features new beers in the store, one is a vertical or something that is a little more expensive, and one is a specific style of beer. The prices are usually around $15, but vary.\u003c/p>\n\u003cp>To say that you get a lot of bang for your buck with The Jug Shop beer tastings is an understatement. A recent sour beer tasting which was limited to 30 people cost $35 and featured generous pours of 29 beers that would have cost me over $400 to assemble if I could even purchase the rare ones.\u003c/p>\n\u003cp>For this A-type Virgo, it sometimes takes a little bit of patience to attend the tastings. You may not get a tasting announcement until 24 hours before the event; you may arrive at 6:30 to find the tasting won't start for 15 minutes or so. But if you have any interest in the beer world, these minor hurdles are well worth the effort.\u003c/p>\n\u003cp>The best way to find out information about the tastings is through the \u003ca href=\"http://thejugshop.com/store/content/9/Newletter-Sign-Up/\">Jug Shop's newsletter\u003c/a>. It's where the information comes out first, which is important for exclusive tastings which sell out. And, while you can usually walk in and pay for a tasting (pay up front at the cashier, ask for a glass, and head back to the tasting bar), it's less expensive if you pre-pay through the newsletter.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/2010-07-30_5276.jpg\" alt=\"\" title=\"Firestone Beers\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-35431\">\u003cbr>\n\u003cem>Friday's beer tasting will be of Firestone beers. Photo by Jennifer Maiser.\u003c/em>\u003c/p>\n\u003cp>The schedule through January 6 is as follows:\u003c/p>\n\u003cp>\u003cstrong>November 18\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.firestonebeer.com/\">Firestone Brewing\u003c/a>.\u003cbr>\nParabola, Abacus, Fourteen, Fifteen, and a firkin (a small wooden barrel) of Union Jack Double IPA\u003c/p>\n\u003cp>\u003cstrong>December 2\u003c/strong>\u003cbr>\nScaldis vertical from \u003ca href=\"http://www.br-dubuisson.com/\">Brasserie Dubuisson\u003c/a>.\u003cbr>\nThis tasting will feature 5 years of Scaldis Premium and 3 years of Scaldis Prestige. Verticals are always an interesting way to taste beers, and are difficult to assemble as a tasting on your own outside of a tasting room environment.\u003c/p>\n\u003cp>\u003cstrong>December 9\u003c/strong>\u003cbr>\nDomestic Christmas Beers\u003c/p>\n\u003cp>\u003cstrong>December 16\u003c/strong>\u003cbr>\nImported Christmas Beers\u003c/p>\n\u003cp>\u003cstrong>January 6\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.shmaltzbrewing.com/\">Shmaltz Brewing\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://thejugshop.com/\">The Jug Shop\u003c/a>\u003cbr>\n1590 Pacific Avenue (at Polk)\u003cbr>\nSan Francisco\u003cbr>\n415-885-2922\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Jug Shop on \u003ca href=\"https://twitter.com/#!/jugshop\">Twitter\u003c/a> & \u003ca href=\"https://www.facebook.com/pages/The-Jug-Shop/31433630274\">Facebook\u003c/a>\u003c/p>\n\n",
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"excerpt": "Fridays when I am in town, you will likely find me at The Jug Shop participating in beer tastings organized by Eric Cripe, Beer and Spirits Specialist and a certified cicerone (cicerones are the beer world's version wine sommeliers). Over the past couple years, I have been able to taste literally hundreds of different beers under Eric's guidance, many of them hard to find and specifically curated for these tastings.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/2010-08-20_5443.jpg\" alt=\"Jug Shop beer tastings.\" title=\"Jug Shop beer tastings.\" width=\"500\" height=\"200\" class=\"alignnone size-full wp-image-35429\">\u003cbr>\n\u003cem>Photo by Jennifer Maiser.\u003c/em>\u003c/p>\n\u003cp>Fridays when I am in town, you will likely find me at \u003ca href=\"http://thejugshop.com/\">The Jug Shop\u003c/a> participating in beer tastings organized by Eric Cripe, Beer and Spirits Specialist and a certified cicerone (cicerones are the beer world's version wine sommeliers). Over the past couple years, I have been able to taste literally hundreds of different beers under Eric's guidance, many of them hard to find and specifically curated for these tastings.\u003c/p>\n\u003cp>When a friend and I stumbled upon the beer tastings at The Jug Shop in early 2010, we immediately noted the differences between these tastings and a typical wine tasting that is held at The Jug Shop tasting bar, which is located in the back of the popular liquor store. Where the wine tastings are quiet and small, the beer tastings are raucous and often crowded. Locals of all ages attend The Jug Shop tastings, and the group size can range from about 10 people to groups of more than 50, dependent on the theme. If an important sports game is playing, Eric will often have it playing in the background as he pours.\u003c/p>\n\u003cp>\u003ca href=\"http://www.beeratjoes.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/EricCripe500.jpg\" alt=\"Eric Cripe leads beer tastings at The Jug Shop.\" title=\"Eric Cripe leads beer tastings at The Jug Shop.\" width=\"500\" height=\"400\" class=\"alignnone size-full wp-image-35430\">\u003c/a>\u003cbr>\n\u003cem>Eric Cripe leads the beer tastings. Photo courtesy of Joe, \u003ca href=\"http://www.beeratjoes.com/\">Beer at Joe's blog.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>That's not to say that it's a drunken frat party. Underneath the fun atmosphere is a current of education. At The Jug Shop, I've been able to explore beers from all over the world and hone my taste buds to understand clearly what attributes I like and don't like in beers, and I've been able to do it at an affordable price. Eric is a master, and is able to answer nearly all of the (many, many) questions we often have. He is a true teacher who is happy to host aficionados of all levels without judgment or attitude.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It took hardly any time before we were recognized by Eric and others who attended the tastings. Many new people cycle through the tastings, but if you come a few times, chances are you will be recognized and that Eric will remember something about what you like and don't like. The regulars at the tastings also often bring another level of education--many are beer geeks who know San Francisco's beer scene inside and out.\u003c/p>\n\u003cp>Beer tastings take place nearly every Friday from about 6:30 to about 8:30, and you can arrive on a rolling basis (though The Jug Shop’s license does require that they shut down tastings by 8:30 pm). Eric has a general goal of having four tastings a month: one tasting features a specific brewery, one features new beers in the store, one is a vertical or something that is a little more expensive, and one is a specific style of beer. The prices are usually around $15, but vary.\u003c/p>\n\u003cp>To say that you get a lot of bang for your buck with The Jug Shop beer tastings is an understatement. A recent sour beer tasting which was limited to 30 people cost $35 and featured generous pours of 29 beers that would have cost me over $400 to assemble if I could even purchase the rare ones.\u003c/p>\n\u003cp>For this A-type Virgo, it sometimes takes a little bit of patience to attend the tastings. You may not get a tasting announcement until 24 hours before the event; you may arrive at 6:30 to find the tasting won't start for 15 minutes or so. But if you have any interest in the beer world, these minor hurdles are well worth the effort.\u003c/p>\n\u003cp>The best way to find out information about the tastings is through the \u003ca href=\"http://thejugshop.com/store/content/9/Newletter-Sign-Up/\">Jug Shop's newsletter\u003c/a>. It's where the information comes out first, which is important for exclusive tastings which sell out. And, while you can usually walk in and pay for a tasting (pay up front at the cashier, ask for a glass, and head back to the tasting bar), it's less expensive if you pre-pay through the newsletter.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/2010-07-30_5276.jpg\" alt=\"\" title=\"Firestone Beers\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-35431\">\u003cbr>\n\u003cem>Friday's beer tasting will be of Firestone beers. Photo by Jennifer Maiser.\u003c/em>\u003c/p>\n\u003cp>The schedule through January 6 is as follows:\u003c/p>\n\u003cp>\u003cstrong>November 18\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.firestonebeer.com/\">Firestone Brewing\u003c/a>.\u003cbr>\nParabola, Abacus, Fourteen, Fifteen, and a firkin (a small wooden barrel) of Union Jack Double IPA\u003c/p>\n\u003cp>\u003cstrong>December 2\u003c/strong>\u003cbr>\nScaldis vertical from \u003ca href=\"http://www.br-dubuisson.com/\">Brasserie Dubuisson\u003c/a>.\u003cbr>\nThis tasting will feature 5 years of Scaldis Premium and 3 years of Scaldis Prestige. Verticals are always an interesting way to taste beers, and are difficult to assemble as a tasting on your own outside of a tasting room environment.\u003c/p>\n\u003cp>\u003cstrong>December 9\u003c/strong>\u003cbr>\nDomestic Christmas Beers\u003c/p>\n\u003cp>\u003cstrong>December 16\u003c/strong>\u003cbr>\nImported Christmas Beers\u003c/p>\n\u003cp>\u003cstrong>January 6\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.shmaltzbrewing.com/\">Shmaltz Brewing\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://thejugshop.com/\">The Jug Shop\u003c/a>\u003cbr>\n1590 Pacific Avenue (at Polk)\u003cbr>\nSan Francisco\u003cbr>\n415-885-2922\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Jug Shop on \u003ca href=\"https://twitter.com/#!/jugshop\">Twitter\u003c/a> & \u003ca href=\"https://www.facebook.com/pages/The-Jug-Shop/31433630274\">Facebook\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Getting Drunk on Swine at Chop Bar's Pig Roast Party",
"title": "Getting Drunk on Swine at Chop Bar's Pig Roast Party",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/5949726598/in/set-72157627096725305\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/prepping-pig.jpg\" alt=\"Prepping the Pig at Chop Bar Roast\" title=\"Prepping the Pig at Chop Bar Roast\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-30433\">\u003c/a>\u003c/p>\n\u003cp>There's two kinds of restaurants in this world: the ones that bring instant name recognition (in the case of the East Bay, there's \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>) and the sleeper hits that have great local buzz in the community, but not nationwide acclaim (such as \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/04/food-secrets-of-chefauthor-tanya-holland/\">Brown Sugar Kitchen\u003c/a>.) \u003c/p>\n\u003cp>The \"household name\" restaurants are burdened with living up to great expectations as their reputations precede them; their merit is often hotly contested on an ongoing basis at \u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> and other review sites. The underground sensations just keep quietly doing their own, wonderful thing, with only those in the know appreciating these local gems.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a>, located near Jack London Square in Oakland, is one of those places that you only tell a select special circle of food aficionado friends about because a) you know they'll appreciate it and b) you want it to be popular, but not so popular that you can't get in and/or it loses its charm. It's the go-to place for me and my husband to get a \u003ca href=\"http://www.yelp.com/biz_photos/Jiz82V_WXIfZf02AuSSvDA?select=rzh6Zds_OjjIjZRnMpkPnQ\">burger\u003c/a>. We'll force ourselves to go on long, arduous bike rides so we feel that we've earned that burger and not feel guilty about the bacon and cheese that's heaped upon it. (I would write sonnets about their burger if I could write decent poetry.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1110480.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1110480-225x300.jpg\" alt=\"chop bar pig roast\" title=\"chop bar pig roast\" width=\"225\" height=\"300\" class=\"alignnone size-medium wp-image-30409\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then there's their monthly spring/summer all-you-can-eat pig roasts that brings out the carnivores in full force. Using a \u003cem>la caja china\u003c/em>, or \"\u003ca href=\"http://www.lacajachina.com/\">The Chinese Box\u003c/a>,\" the Chop Bar folks host a big pig party on the 3rd Sunday of every month during prime porcine season. The lids of the wooden boxes are filled with charcoal and provide a consistent heat that cook the pigs to perfection.\u003c/p>\n\u003cp>Yesterday was \u003ca href=\"http://www.facebook.com/event.php?eid=226145744075678\">their first big affair\u003c/a> hosted at the \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a> as the event had outgrown their restaurant space. Four big pigs from local farmer John Bledsoe were on deck for the hungry crowd. Check out photos from their fantastic feast. \u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2F&set_id=72157627096725305&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2F&set_id=72157627096725305&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?q=chop+Bar+247+4th+Street+94607&hl=en&sll=37.795375,-122.270636&sspn=0.00574,0.010139&z=16&iwloc=A\">map\u003c/a>\u003cbr>\n247 4th Street #111\u003cbr>\n(4th & Alice)\u003cbr>\nOakland, CA 94607\u003cbr>\nPhone: 510.834.2467\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/chopbar\">@ChopBar\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\">Chop Bar\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday -Thursday\u003cbr>\nBreakfast 7-11am\u003cbr>\nLunch 11am-3pm\u003cbr>\nDinner 5:30-100pm\u003c/p>\n\u003cp>Friday\u003cbr>\nBreakfast 7-11am\u003cbr>\nLunch 11am-3pm\u003cbr>\nDinner 5:30-11pm\u003c/p>\n\u003cp>Saturday\u003cbr>\nBrunch 9am- 3pm\u003cbr>\nDinner 5:30- 11pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sunday\u003cbr>\nBrunch 9am- 3pm\u003cbr>\nDinner 5:30- 10pm\u003cbr>\nPig roast third Sunday of every month \u003c/p>\n\n",
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"excerpt": "Yesterday was Chop Bar's first big roast pork party hosted at the Linden Street Brewery as the event had outgrown their restaurant space. Four big pigs from local farmer John Bledsoe were on deck for the hungry crowd.",
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"description": "Yesterday was Chop Bar's first big roast pork party hosted at the Linden Street Brewery as the event had outgrown their restaurant space. Four big pigs from local farmer John Bledsoe were on deck for the hungry crowd.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/5949726598/in/set-72157627096725305\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/prepping-pig.jpg\" alt=\"Prepping the Pig at Chop Bar Roast\" title=\"Prepping the Pig at Chop Bar Roast\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-30433\">\u003c/a>\u003c/p>\n\u003cp>There's two kinds of restaurants in this world: the ones that bring instant name recognition (in the case of the East Bay, there's \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>) and the sleeper hits that have great local buzz in the community, but not nationwide acclaim (such as \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/04/food-secrets-of-chefauthor-tanya-holland/\">Brown Sugar Kitchen\u003c/a>.) \u003c/p>\n\u003cp>The \"household name\" restaurants are burdened with living up to great expectations as their reputations precede them; their merit is often hotly contested on an ongoing basis at \u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> and other review sites. The underground sensations just keep quietly doing their own, wonderful thing, with only those in the know appreciating these local gems.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a>, located near Jack London Square in Oakland, is one of those places that you only tell a select special circle of food aficionado friends about because a) you know they'll appreciate it and b) you want it to be popular, but not so popular that you can't get in and/or it loses its charm. It's the go-to place for me and my husband to get a \u003ca href=\"http://www.yelp.com/biz_photos/Jiz82V_WXIfZf02AuSSvDA?select=rzh6Zds_OjjIjZRnMpkPnQ\">burger\u003c/a>. We'll force ourselves to go on long, arduous bike rides so we feel that we've earned that burger and not feel guilty about the bacon and cheese that's heaped upon it. (I would write sonnets about their burger if I could write decent poetry.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1110480.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1110480-225x300.jpg\" alt=\"chop bar pig roast\" title=\"chop bar pig roast\" width=\"225\" height=\"300\" class=\"alignnone size-medium wp-image-30409\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then there's their monthly spring/summer all-you-can-eat pig roasts that brings out the carnivores in full force. Using a \u003cem>la caja china\u003c/em>, or \"\u003ca href=\"http://www.lacajachina.com/\">The Chinese Box\u003c/a>,\" the Chop Bar folks host a big pig party on the 3rd Sunday of every month during prime porcine season. The lids of the wooden boxes are filled with charcoal and provide a consistent heat that cook the pigs to perfection.\u003c/p>\n\u003cp>Yesterday was \u003ca href=\"http://www.facebook.com/event.php?eid=226145744075678\">their first big affair\u003c/a> hosted at the \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a> as the event had outgrown their restaurant space. Four big pigs from local farmer John Bledsoe were on deck for the hungry crowd. Check out photos from their fantastic feast. \u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2F&set_id=72157627096725305&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2F&set_id=72157627096725305&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?q=chop+Bar+247+4th+Street+94607&hl=en&sll=37.795375,-122.270636&sspn=0.00574,0.010139&z=16&iwloc=A\">map\u003c/a>\u003cbr>\n247 4th Street #111\u003cbr>\n(4th & Alice)\u003cbr>\nOakland, CA 94607\u003cbr>\nPhone: 510.834.2467\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/chopbar\">@ChopBar\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\">Chop Bar\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday -Thursday\u003cbr>\nBreakfast 7-11am\u003cbr>\nLunch 11am-3pm\u003cbr>\nDinner 5:30-100pm\u003c/p>\n\u003cp>Friday\u003cbr>\nBreakfast 7-11am\u003cbr>\nLunch 11am-3pm\u003cbr>\nDinner 5:30-11pm\u003c/p>\n\u003cp>Saturday\u003cbr>\nBrunch 9am- 3pm\u003cbr>\nDinner 5:30- 11pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sunday\u003cbr>\nBrunch 9am- 3pm\u003cbr>\nDinner 5:30- 10pm\u003cbr>\nPig roast third Sunday of every month \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Almanac Beer Company: Local brewers, local ingredients",
"title": "Almanac Beer Company: Local brewers, local ingredients",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/in/photostream\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/BABJesse.jpg\" alt=\"\" title=\"Jesse shows off the beer\" width=\"500\" height=\"275\" class=\"size-full wp-image-28919\">\u003c/a>\u003cbr>\n\u003cem>Jesse Friedman shows off Almanac's beer. Photo courtesy \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/in/photostream\">Damian Fagan.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.almanacbeer.com\">Almanac Beer Company\u003c/a> is one of the newest players in the ever-active San Francisco brewing community. Partners Damian Fagan and Jesse Friedman joined together to form the company, which took several years and culminated in a launch brew that was produced in the summer of 2010 and will be available this month. Jesse is known in the food and drink community for his three-year old blog \u003ca href=\"http://beerandnosh.com/\">Beer & Nosh\u003c/a>, and he is overseeing the beer production. Damian, an accomplished designer and artist, is in charge of day-to-day operations at Almanac. The two met in their home brewing club, recognized each other's talent, and soon set off on a more serious beer venture.\u003c/p>\n\u003cp>After a couple years of research and trials, Jesse and Damian settled on what they would like to produce: beers using seasonal ingredients that were local to the Bay Area. \"It dawned on us that we should be doing to beer what's being done to food—particularly in the Bay Area,\" says Damian. They wanted to \"design a beer that's on par with the food that we have on our tables.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/BABBlackberries.jpg\" alt=\"\" title=\"Sebastopol Berry Farm Blackberries\" width=\"500\" height=\"275\" class=\"size-full wp-image-28918\">\u003cbr>\n\u003cem>Sebastopol Berry Farm blackberries. Photo courtesy \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/\">Jesse Friedman.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>For this first beer, dubbed Summer 2010 Blackberry Ale, Jesse and Damian settled on a Belgian-style golden ale that is barrel-aged with four varieties of Sonoma County blackberries (Cherokee, Marion, Ollalie and Boysenberries). The beer was produced last summer and aged in red wine barrels for 11 months before blending. A team of friends and family bottled the beer in late May 2011—309 cases of 750 milliliter bottles—and it is now finishing up. The first time the public can taste it will be a launch party at City Beer Store on June 30 (details below).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The beer that Almanac has produced is dry, crisp and complex and should appeal to those who would normally avoid beers made with fruit. \"It's not that we're not fruit beer fans, but we want people to know that it's not a cloyingly, fruity beer,\" says Damian. It has a plush mouth feel, a fruity nose and a punchy, tart flavor, and I was surprised that it was quite apricoty for being billed as having blackberries. Damian explains that the fruit changes on a molecular level during fermentation. \"You start with blackberries, but with fermentation and aging the molecules actually change and mutate, which is why you get hints of other flavors. The blackberry notes came out as apricot and mango. That was a really interesting evolution.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/babBeer.jpg\" alt=\"\" title=\"Almanac Beer\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-28917\">\u003cbr>\n\u003cem>Almanac Summer 2010 Blackberry Ale. Photo by Jennifer Maiser.\u003c/em>\u003c/p>\n\u003cp>The beers are bottle conditioned which means that they go into the bottle uncarbonated, and that natural yeast and sugar is added individually to each bottle, where the final fermentation occurs. Bottle conditioned beers usually have more complexity and can be held on the shelf longer than force-carbonated beers. Bottle conditioned beers also have some variation from bottle to bottle, which means that the beer won't taste the same way twice—a feature that most beer connoisseurs really enjoy.\u003c/p>\n\u003cp>Of all the steps that it took to get this beer to market, the bottle conditioning was the most stressful part for Jesse and Damian. \"Looking at all the hurdles that we had to cross along the way, the only thing that could have spelled disaster for us had been if the beer didn't carbonate,\" says Damian. The tricky part to bottle conditioning is to be sure that you get carbonation, but not too much. Laughing, Damian said \"It was such a sigh of relief when Jesse and I opened the bottles separately and heard the carbonation. And of course, waiting for a few seconds to make sure that the beer didn't come roaring back out of the bottle.\"\u003c/p>\n\u003cp>Almanac is a \"gypsy brewery,\" a term that refers to brewers who borrow space or rent at already established breweries to craft their beer. Almanac used space at \u003ca href=\"http://www.drinkdrakes.com/\">Drake's Brewing\u003c/a> in San Leandro for the Blackberry Ale. They were able to lean on Steve Altimari of \u003ca href=\"http://www.highwaterbrewing.com\">Highwater Brewing\u003c/a> for advice on this first brew. Altimari also brews out of Drake's.\u003c/p>\n\u003cp>Damian and Jesse aren't the first Bay Area brewers to attempt a local beer—last year, \u003ca href=\"http://www.thirstybear.com/\">Thirsty Bear Brewing\u003c/a> released a delicious \"Locavore Ale\" in conjunction with farmer Nigel Walker at \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a>. They did this using Eatwell's own malted barley and hops grown by \u003ca href=\"http://hopsmeister.com/\">Hops-Meister\u003c/a> in Clear Lake, California. That may have been the only batch of Locavore Ale, however. The costs were prohibitive, and it required a huge amount of effort to produce the beer. Systems aren't set up for some parts of the beer to be created locally at the moment; Eatwell's barley had to be sent all the way to Colorado to be malted.\u003c/p>\n\u003cp>Almanac's beer will be available at several events (see below for information), and at a few places around the Bay Area for sale: \u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a>, \u003ca href=\"http://healthy-spirits.blogspot.com/\">Healthy Spirits\u003c/a>, \u003ca href=\"http://jugshop.com/\">Jug Shop\u003c/a> and some Whole Foods locations in San Francisco. It will retail for approximately $20 for a 750 milliliter bottle.\u003c/p>\n\u003cp>What can we expect next from Almanac? \"Stone fruit is in season, and we're looking to brew in July. It's looking like it may be a saison with some kind of stone fruit. We both really, really want to brew a saison.\"\u003c/p>\n\u003cp>In addition to Almanac's beers, be sure to track down Jesse's \u003ca href=\"http://www.sodacraftsf.com/\">delicious, seasonal sodas\u003c/a> around San Francisco. You can find them at the \u003ca href=\"http://haparamen.tumblr.com/\">Hapa Ramen\u003c/a> booth and at the \u003ca href=\"http://newtastemarketplace.org/\">New Taste Market Place\u003c/a>. His smoked strawberry vanilla bean soda was one of my favorite sips last month.\u003c/p>\n\u003cp>\u003cstrong>Almanac Beer Co. Events\u003c/strong>\u003c/p>\n\u003cp>Bottle Release Party at \u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a>\u003cbr>\nThursday, June 30, 6pm - 10pm\u003cbr>\n1168 Folsom Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=1168+folsom+street&aq=&sll=37.790621,-122.427156&sspn=0.0175,0.024784&ie=UTF8&hq=&hnear=1168+Folsom+St,+San+Francisco,+California+94103&z=17\">map\u003c/a>)\u003cbr>\n415-503-1033\u003c/p>\n\u003cp>\u003ca href=\"http://healthy-spirits.blogspot.com/\">Healthy Spirits\u003c/a> presents Almanac Beer Co. at \u003ca href=\"http://fatangelsf.com/\">Fat Angel Food & Libation\u003c/a>\u003cbr>\nThursday, July 7, 6pm - 10pm\u003cbr>\n1740 O'Farrell Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Fat+Angel+Food+%26+Libation,+1740+O'Farrell+Street,+San+Francisco,+CA+94115-3522&aq=1&sll=37.790621,-122.427156&sspn=0.0175,0.024784&ie=UTF8&hq=Fat+Angel+Food+%26+Libation,&hnear=1740+O'Farrell+St,+San+Francisco,+California+94115&z=17\">map\u003c/a>)\u003cbr>\n415-525-3013\u003c/p>\n\u003cp>\u003ca href=\"http://www.shotwellsbar.com/\">Shotwell's Bar\u003c/a>\u003cbr>\nThursday, July 14, 6pm - 10pm\u003cbr>\n3349 20th Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=shotwell's&aq=&sll=37.783235,-122.433351&sspn=0.008751,0.012392&ie=UTF8&hq=shotwell's&hnear=&ll=37.775498,-122.419367&spn=0.035006,0.049567&z=15&iwloc=B\">map\u003c/a>)\u003cbr>\n415-399-9898\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.almanacbeer.com\">Almanac Beer Company\u003c/a> website\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/almanacbeer\">@AlmanacBeer\u003c/a>\u003cbr>\nAlmanac Beer on \u003ca href=\"https://www.facebook.com/almanacbeer\">Facebook\u003c/a>\u003cbr>\nAlmanac Beer photos on \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/\">Flickr\u003c/a>\u003c/p>\n\n",
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"excerpt": "Almanac Beer Company is one of the newest players in the ever-active San Francisco brewing community. Partners Damian Fagan and Jesse Friedman joined together to form the company, which took several years and culminated in a launch brew that was produced in the summer of 2010 and will be available this month.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/in/photostream\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/BABJesse.jpg\" alt=\"\" title=\"Jesse shows off the beer\" width=\"500\" height=\"275\" class=\"size-full wp-image-28919\">\u003c/a>\u003cbr>\n\u003cem>Jesse Friedman shows off Almanac's beer. Photo courtesy \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/in/photostream\">Damian Fagan.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.almanacbeer.com\">Almanac Beer Company\u003c/a> is one of the newest players in the ever-active San Francisco brewing community. Partners Damian Fagan and Jesse Friedman joined together to form the company, which took several years and culminated in a launch brew that was produced in the summer of 2010 and will be available this month. Jesse is known in the food and drink community for his three-year old blog \u003ca href=\"http://beerandnosh.com/\">Beer & Nosh\u003c/a>, and he is overseeing the beer production. Damian, an accomplished designer and artist, is in charge of day-to-day operations at Almanac. The two met in their home brewing club, recognized each other's talent, and soon set off on a more serious beer venture.\u003c/p>\n\u003cp>After a couple years of research and trials, Jesse and Damian settled on what they would like to produce: beers using seasonal ingredients that were local to the Bay Area. \"It dawned on us that we should be doing to beer what's being done to food—particularly in the Bay Area,\" says Damian. They wanted to \"design a beer that's on par with the food that we have on our tables.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/BABBlackberries.jpg\" alt=\"\" title=\"Sebastopol Berry Farm Blackberries\" width=\"500\" height=\"275\" class=\"size-full wp-image-28918\">\u003cbr>\n\u003cem>Sebastopol Berry Farm blackberries. Photo courtesy \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/\">Jesse Friedman.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>For this first beer, dubbed Summer 2010 Blackberry Ale, Jesse and Damian settled on a Belgian-style golden ale that is barrel-aged with four varieties of Sonoma County blackberries (Cherokee, Marion, Ollalie and Boysenberries). The beer was produced last summer and aged in red wine barrels for 11 months before blending. A team of friends and family bottled the beer in late May 2011—309 cases of 750 milliliter bottles—and it is now finishing up. The first time the public can taste it will be a launch party at City Beer Store on June 30 (details below).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The beer that Almanac has produced is dry, crisp and complex and should appeal to those who would normally avoid beers made with fruit. \"It's not that we're not fruit beer fans, but we want people to know that it's not a cloyingly, fruity beer,\" says Damian. It has a plush mouth feel, a fruity nose and a punchy, tart flavor, and I was surprised that it was quite apricoty for being billed as having blackberries. Damian explains that the fruit changes on a molecular level during fermentation. \"You start with blackberries, but with fermentation and aging the molecules actually change and mutate, which is why you get hints of other flavors. The blackberry notes came out as apricot and mango. That was a really interesting evolution.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/babBeer.jpg\" alt=\"\" title=\"Almanac Beer\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-28917\">\u003cbr>\n\u003cem>Almanac Summer 2010 Blackberry Ale. Photo by Jennifer Maiser.\u003c/em>\u003c/p>\n\u003cp>The beers are bottle conditioned which means that they go into the bottle uncarbonated, and that natural yeast and sugar is added individually to each bottle, where the final fermentation occurs. Bottle conditioned beers usually have more complexity and can be held on the shelf longer than force-carbonated beers. Bottle conditioned beers also have some variation from bottle to bottle, which means that the beer won't taste the same way twice—a feature that most beer connoisseurs really enjoy.\u003c/p>\n\u003cp>Of all the steps that it took to get this beer to market, the bottle conditioning was the most stressful part for Jesse and Damian. \"Looking at all the hurdles that we had to cross along the way, the only thing that could have spelled disaster for us had been if the beer didn't carbonate,\" says Damian. The tricky part to bottle conditioning is to be sure that you get carbonation, but not too much. Laughing, Damian said \"It was such a sigh of relief when Jesse and I opened the bottles separately and heard the carbonation. And of course, waiting for a few seconds to make sure that the beer didn't come roaring back out of the bottle.\"\u003c/p>\n\u003cp>Almanac is a \"gypsy brewery,\" a term that refers to brewers who borrow space or rent at already established breweries to craft their beer. Almanac used space at \u003ca href=\"http://www.drinkdrakes.com/\">Drake's Brewing\u003c/a> in San Leandro for the Blackberry Ale. They were able to lean on Steve Altimari of \u003ca href=\"http://www.highwaterbrewing.com\">Highwater Brewing\u003c/a> for advice on this first brew. Altimari also brews out of Drake's.\u003c/p>\n\u003cp>Damian and Jesse aren't the first Bay Area brewers to attempt a local beer—last year, \u003ca href=\"http://www.thirstybear.com/\">Thirsty Bear Brewing\u003c/a> released a delicious \"Locavore Ale\" in conjunction with farmer Nigel Walker at \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a>. They did this using Eatwell's own malted barley and hops grown by \u003ca href=\"http://hopsmeister.com/\">Hops-Meister\u003c/a> in Clear Lake, California. That may have been the only batch of Locavore Ale, however. The costs were prohibitive, and it required a huge amount of effort to produce the beer. Systems aren't set up for some parts of the beer to be created locally at the moment; Eatwell's barley had to be sent all the way to Colorado to be malted.\u003c/p>\n\u003cp>Almanac's beer will be available at several events (see below for information), and at a few places around the Bay Area for sale: \u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a>, \u003ca href=\"http://healthy-spirits.blogspot.com/\">Healthy Spirits\u003c/a>, \u003ca href=\"http://jugshop.com/\">Jug Shop\u003c/a> and some Whole Foods locations in San Francisco. It will retail for approximately $20 for a 750 milliliter bottle.\u003c/p>\n\u003cp>What can we expect next from Almanac? \"Stone fruit is in season, and we're looking to brew in July. It's looking like it may be a saison with some kind of stone fruit. We both really, really want to brew a saison.\"\u003c/p>\n\u003cp>In addition to Almanac's beers, be sure to track down Jesse's \u003ca href=\"http://www.sodacraftsf.com/\">delicious, seasonal sodas\u003c/a> around San Francisco. You can find them at the \u003ca href=\"http://haparamen.tumblr.com/\">Hapa Ramen\u003c/a> booth and at the \u003ca href=\"http://newtastemarketplace.org/\">New Taste Market Place\u003c/a>. His smoked strawberry vanilla bean soda was one of my favorite sips last month.\u003c/p>\n\u003cp>\u003cstrong>Almanac Beer Co. Events\u003c/strong>\u003c/p>\n\u003cp>Bottle Release Party at \u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a>\u003cbr>\nThursday, June 30, 6pm - 10pm\u003cbr>\n1168 Folsom Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=1168+folsom+street&aq=&sll=37.790621,-122.427156&sspn=0.0175,0.024784&ie=UTF8&hq=&hnear=1168+Folsom+St,+San+Francisco,+California+94103&z=17\">map\u003c/a>)\u003cbr>\n415-503-1033\u003c/p>\n\u003cp>\u003ca href=\"http://healthy-spirits.blogspot.com/\">Healthy Spirits\u003c/a> presents Almanac Beer Co. at \u003ca href=\"http://fatangelsf.com/\">Fat Angel Food & Libation\u003c/a>\u003cbr>\nThursday, July 7, 6pm - 10pm\u003cbr>\n1740 O'Farrell Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Fat+Angel+Food+%26+Libation,+1740+O'Farrell+Street,+San+Francisco,+CA+94115-3522&aq=1&sll=37.790621,-122.427156&sspn=0.0175,0.024784&ie=UTF8&hq=Fat+Angel+Food+%26+Libation,&hnear=1740+O'Farrell+St,+San+Francisco,+California+94115&z=17\">map\u003c/a>)\u003cbr>\n415-525-3013\u003c/p>\n\u003cp>\u003ca href=\"http://www.shotwellsbar.com/\">Shotwell's Bar\u003c/a>\u003cbr>\nThursday, July 14, 6pm - 10pm\u003cbr>\n3349 20th Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=shotwell's&aq=&sll=37.783235,-122.433351&sspn=0.008751,0.012392&ie=UTF8&hq=shotwell's&hnear=&ll=37.775498,-122.419367&spn=0.035006,0.049567&z=15&iwloc=B\">map\u003c/a>)\u003cbr>\n415-399-9898\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.almanacbeer.com\">Almanac Beer Company\u003c/a> website\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/almanacbeer\">@AlmanacBeer\u003c/a>\u003cbr>\nAlmanac Beer on \u003ca href=\"https://www.facebook.com/almanacbeer\">Facebook\u003c/a>\u003cbr>\nAlmanac Beer photos on \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/\">Flickr\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Good Food Awards Showcases Sustainable Food Artisans",
"title": "Good Food Awards Showcases Sustainable Food Artisans",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21469\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/preserves500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/preserves500.jpg\" alt=\"Canned Peaches. Photo by Aya Brackett \" title=\"Canned Peaches. Photo by Aya Brackett \" width=\"500\" height=\"500\" class=\"size-full wp-image-21469\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Canned Peaches. Photo by Aya Brackett \u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>[Update: A list of all last night's winners and their profiles can be found at \u003ca href=\"http://www.goodfoodawards.org/the-awards/winners/\">Good Food Awards\u003c/a>. Bay Area businesses in the winners' circle include: \u003ca href=\"http://bisonbrew.com/\">Bison Brewing\u003c/a>, \u003ca href=\"http://www.drinkdrakes.com/\">Drake's Brewing\u003c/a>, \u003ca href=\"http://www.marinbrewing.com/\">Marin Brewing Company\u003c/a>, \u003ca href=\"http://www.caferouge.net/\">Cafe Rouge\u003c/a>, \u003ca href=\"http://www.thegirlandthefig.com/\">The Girl and the Fig\u003c/a>, \u003ca href=\"http://www.ceresproject.org/\">Ceres Community Project\u003c/a>, \u003ca href=\"http://www.culturedpickleshop.com/\">Cultured\u003c/a>, \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen\u003c/a>, \u003ca href=\"http://site.preservesonoma.com/\">Middleton Farm\u003c/a>, \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, \u003ca href=\"http://www.nicasiocheese.com/\">Nicasio Valley Cheese Company\u003c/a>, \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee\u003c/a>, and \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>.]\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>Isn't it always \u003ca href=\"http://goodfoodmonth.org/\">Good Food Month\u003c/a> in the Bay Area?\u003c/p>\n\u003cp>Do we need another award night honoring food artisans?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The answer to both those questions appears to be yes.\u003c/p>\n\u003cp>Here's why: The \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Awards\u003c/a> recognizes food purveyors who demonstrate high standards in taste \u003cem>and\u003c/em> sustainability and the ceremony tonight kicks off a month-long series of events showcasing artisan food producers in the sustainable food movement, many of whom struggle to make their businesses viable while they endeavor to work in environmentally-responsible and ethical ways.\u003c/p>\n\u003cp>The honors will be given out at a gala at San Francisco's Ferry Building hosted by the reigning queen of the sustainable food movement, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>. \u003c/p>\n\u003cp>The ceremony is not open to the public but passionate food folk can find out what all the fuss is about on Saturday when winning producers will be offering samples, talking up their wares, and selling them too, under the arcade at the front of the Ferry Building on the Embarcadero from 8 a.m. to 2 p.m.\u003c/p>\n\u003cp>Almost 800 entries from 41 states were submitted from food makers hoping to earn the best-of-class honors in seven categories: coffee, chocolate, preserves, cheese, pickles, and beer. A panel of 80 judges -- including industry bigwigs like chocolate superstars \u003ca href=\"http://www.recchiuti.com/about_michael.html\">Michael Recchiuti\u003c/a>, \u003ca href=\"http://alicemedrich.com/\">Alice Medrich\u003c/a>, and \u003ca href=\"http://www.scharffenberger.com/johnscharffenberger.asp\">John Scharffenberger\u003c/a> -- were recruited for blind tastings. A \u003ca href=\"http://www.goodfoodawards.org/the-awards/finalists/\">list of the 130 finalists\u003c/a> can be found on the Good Food site.\u003c/p>\n\u003cp>The Bay Area is well represented. Finalists include several local brewers, among them \u003ca href=\"http://bisonbrew.com/\">Bison Brewing\u003c/a> from Berkeley for Organic Gingerbread Ale, San Francisco's \u003ca href=\"http://www.thirstybear.com/\">Thirsty Bear\u003c/a> for Polar Bear Pils, and \u003ca href=\"http://www.marinbrewing.com/\">Marin Brewing Company\u003c/a> for ESChi.\u003c/p>\n\u003cp>Finalists in the charcuterie category include Berkeley's \u003ca href=\"http://www.caferouge.net/\">Cafe Rouge\u003c/a> for Smoked Beef Tongue and Sonoma's \u003ca href=\"http://www.thegirlandthefig.com/\">The Girl and The Fig\u003c/a> for both Coppa and Pimenton Salami. A slew of Marin cheese-makers made the cut, notably \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> for Red Hawk, \u003ca href=\"http://pointreyescheese.com/\">Point Reyes Farmstead\u003c/a> for its signature blue, and \u003ca href=\"http://www.nicasiocheese.com/\">Nicasio Valley Cheese Company\u003c/a> for Nicasio Square.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21498\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/chocolate-bags300.jpg\" alt=\"Bags of cacao. Photo by Aya Brackett \" title=\"Bags of cacao. Photo by Aya Brackett \" width=\"300\" height=\"302\" class=\"size-full wp-image-21498\">\u003cfigcaption class=\"wp-caption-text\">Bags of cacao. Photo by Aya Brackett \u003c/figcaption>\u003c/figure>\n\u003cp>Chocolatiers vying for first-place nods include San Francisco's \u003ca href=\"http://www.charleschocolates.com/\">Charles\u003c/a>, \u003ca href=\"http://www.jadechocolates.com/\">Jade\u003c/a>, and \u003ca href=\"http://www.pocodolce.com/\">Poco Dolce\u003c/a>, and Oakland's \u003ca href=\"http://www.vicechocolates.com/\">Vice\u003c/a>. Coffee makers up for top honors: Oakland's \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, San Francisco's \u003ca href=\"http://ritualroasters.com/\">Ritual Coffee Roasters\u003c/a>, and Santa Rosa's \u003ca href=\"http://www.eccocaffe.com/store/index.php\">Ecco Caffe\u003c/a>.\u003c/p>\n\u003cp>In the canning and jamming categories, Berkeley's \u003ca href=\"http://www.culturedpickleshop.com/\">Cultured\u003c/a> represents the home team with Spicy Oregano Purple Carrots, while Monterey's \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen\u003c/a> is on the preserves list for Apricot Chili Jam.\u003c/p>\n\u003cp>Good Food director \u003ca href=\"http://www.goodfoodawards.org/team/director/\">Sarah Weiner\u003c/a> of \u003ca href=\"http://seedlingprojects.org/\">The Seedling Projects\u003c/a> says the event grew out of a casual conversation at the \u003ca href=\"http://slowfoodnation.org/\">Slow Food Nation\u003c/a> wrap-up meeting. One of the preserves' organizers, Casey Havre of \u003ca href=\"http://www.loulousgarden.com/StoreFront.bok\">LouLou's Garden\u003c/a>, mentioned how important it was to meet with fellow food artisans from different fields who share similar philosophies to generate ideas, learn about each other's products, and find ways to work together.\u003c/p>\n\u003cp>That idea stayed with Weiner, who spent time living in London, where she fell in love with an independent grocery store/deli that sold products with a little gold seal on them. Further investigation revealed that the seal was a taste award, bestowed by a British newspaper. Items that carried the seal, the proprietor confided, flew off the shelves.\u003c/p>\n\u003cp>Those two moments sowed the seeds for the Good Food Awards. The awards selection criteria sparked some bickering; a bitter brouhaha brewed over whether there even is such a thing as sustainable coffee. For some insights into that debate, visit the coffee news site \u003ca href=\"http://sprudge.com/good-food-awards-what-went-wrong.html\">Sprudge.com\u003c/a> and a response to the criticism over at \u003cem>\u003ca href=\"http://www.freshcup.com/featured-article.php?id=134\">Fresh Cup Magazine\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21470\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/coffee-cups500.jpg\" alt=\"Glasses of Coffee. Photo by Jenny Hiser\" title=\"Glasses of Coffee. Photo by Jenny Hiser\" width=\"500\" height=\"419\" class=\"size-full wp-image-21470\">\u003cfigcaption class=\"wp-caption-text\">Glasses of Coffee. Photo by Jenny Hiser\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Most food artisans, though, are grateful for the opportunity to show off their hard work. And with its national scope, the event can offer encouragement to sustainable food producers -- like the raspberry jam maker (a finalist) and her farmer husband in Ohio who hand-picked bugs off their crops and almost gave up on organic -- in parts of the country where there may not be much support or solutions for the challenges of sustainable production, Weiner explains.\u003c/p>\n\u003cp>Finalist \u003ca href=\"http://lettuceeatkale.com/2010/fermented-food-fans-meet-the-folks-from-cultured/\">Alex Hozven\u003c/a> of Cultured adds that while she runs a food business, she isn't always the best at marketing her own work. The awards, she says, are a way of exposing more people to her unique products and garnering media attention that is likely to have ripple effects over time. Plus, like other fermented food fans, she's curious to see what picklers from other parts of the country are doing.\u003c/p>\n\u003cp>This Saturday marks the beginning of 30 days of sustainable food events, including cooking demonstrations, canning and pickling classes, and culinary and farm tours. Each week has a theme: Jan. 17-23 is devoted to events around coffee and chocolate; Jan. 24-30 features preserves and cheeses; Jan. 31-Feb. 6 charcuterie and pickles; Feb. 7-13 focuses on ethnic food and brewing events will be held in conjunction with the annual \u003ca href=\"http://www.sfbeerweek.org/\">San Francisco Beer Week\u003c/a>, Feb. 11-20.\u003c/p>\n\u003cp>Most events require advance tickets though many are free. For a complete schedule visit \u003ca href=\"http://goodfoodmonth.org/\">goodfoodmonth.org\u003c/a>.\u003c/p>\n\u003cp>Back to the beginning. \"It's good food month every second of every day in the Bay Area,\" agrees Lisa Rogovin, an epicurean concierge whose culinary tours \u003ca href=\"http://inthekitchenwithlisa.com/\">In the Kitchen with Lisa \u003c/a>are featured on the Good Food Month schedule. \u003cem>(Full disclosure: I lead some of these tours.)\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"But locals may not frequent some of the stops on, say, our Mission Tour, such as \u003ca href=\"http://www.mrpollosf.com/\">Mr. Pollo\u003c/a>, \u003ca href=\"http://www.lavictoriabakery.com/La_Victoria_Bakery/La_Victoria.html\">La Victoria Bakery\u003c/a>, and \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, or have no idea about these businesses' back stories,\" she explains. \"Personally, what I like about the Good Food program is that it introduces me to noted national brands that live and breath the same local, seasonal, sustainable mantra as do many of the artisans in our backyard.\"\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Update: A list of all last night's winners and their profiles can be found at \u003ca href=\"http://www.goodfoodawards.org/the-awards/winners/\">Good Food Awards\u003c/a>.\u003cbr>\n\u003c/strong>\u003c/p>\n\n",
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"excerpt": "The Good Food Awards honor food artisans who demonstrate high standards in taste and sustainability and kicks off a month-long series of events showcasing sustainable food producers.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21469\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/preserves500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/preserves500.jpg\" alt=\"Canned Peaches. Photo by Aya Brackett \" title=\"Canned Peaches. Photo by Aya Brackett \" width=\"500\" height=\"500\" class=\"size-full wp-image-21469\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Canned Peaches. Photo by Aya Brackett \u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>[Update: A list of all last night's winners and their profiles can be found at \u003ca href=\"http://www.goodfoodawards.org/the-awards/winners/\">Good Food Awards\u003c/a>. Bay Area businesses in the winners' circle include: \u003ca href=\"http://bisonbrew.com/\">Bison Brewing\u003c/a>, \u003ca href=\"http://www.drinkdrakes.com/\">Drake's Brewing\u003c/a>, \u003ca href=\"http://www.marinbrewing.com/\">Marin Brewing Company\u003c/a>, \u003ca href=\"http://www.caferouge.net/\">Cafe Rouge\u003c/a>, \u003ca href=\"http://www.thegirlandthefig.com/\">The Girl and the Fig\u003c/a>, \u003ca href=\"http://www.ceresproject.org/\">Ceres Community Project\u003c/a>, \u003ca href=\"http://www.culturedpickleshop.com/\">Cultured\u003c/a>, \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen\u003c/a>, \u003ca href=\"http://site.preservesonoma.com/\">Middleton Farm\u003c/a>, \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, \u003ca href=\"http://www.nicasiocheese.com/\">Nicasio Valley Cheese Company\u003c/a>, \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee\u003c/a>, and \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>.]\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>Isn't it always \u003ca href=\"http://goodfoodmonth.org/\">Good Food Month\u003c/a> in the Bay Area?\u003c/p>\n\u003cp>Do we need another award night honoring food artisans?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The answer to both those questions appears to be yes.\u003c/p>\n\u003cp>Here's why: The \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Awards\u003c/a> recognizes food purveyors who demonstrate high standards in taste \u003cem>and\u003c/em> sustainability and the ceremony tonight kicks off a month-long series of events showcasing artisan food producers in the sustainable food movement, many of whom struggle to make their businesses viable while they endeavor to work in environmentally-responsible and ethical ways.\u003c/p>\n\u003cp>The honors will be given out at a gala at San Francisco's Ferry Building hosted by the reigning queen of the sustainable food movement, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>. \u003c/p>\n\u003cp>The ceremony is not open to the public but passionate food folk can find out what all the fuss is about on Saturday when winning producers will be offering samples, talking up their wares, and selling them too, under the arcade at the front of the Ferry Building on the Embarcadero from 8 a.m. to 2 p.m.\u003c/p>\n\u003cp>Almost 800 entries from 41 states were submitted from food makers hoping to earn the best-of-class honors in seven categories: coffee, chocolate, preserves, cheese, pickles, and beer. A panel of 80 judges -- including industry bigwigs like chocolate superstars \u003ca href=\"http://www.recchiuti.com/about_michael.html\">Michael Recchiuti\u003c/a>, \u003ca href=\"http://alicemedrich.com/\">Alice Medrich\u003c/a>, and \u003ca href=\"http://www.scharffenberger.com/johnscharffenberger.asp\">John Scharffenberger\u003c/a> -- were recruited for blind tastings. A \u003ca href=\"http://www.goodfoodawards.org/the-awards/finalists/\">list of the 130 finalists\u003c/a> can be found on the Good Food site.\u003c/p>\n\u003cp>The Bay Area is well represented. Finalists include several local brewers, among them \u003ca href=\"http://bisonbrew.com/\">Bison Brewing\u003c/a> from Berkeley for Organic Gingerbread Ale, San Francisco's \u003ca href=\"http://www.thirstybear.com/\">Thirsty Bear\u003c/a> for Polar Bear Pils, and \u003ca href=\"http://www.marinbrewing.com/\">Marin Brewing Company\u003c/a> for ESChi.\u003c/p>\n\u003cp>Finalists in the charcuterie category include Berkeley's \u003ca href=\"http://www.caferouge.net/\">Cafe Rouge\u003c/a> for Smoked Beef Tongue and Sonoma's \u003ca href=\"http://www.thegirlandthefig.com/\">The Girl and The Fig\u003c/a> for both Coppa and Pimenton Salami. A slew of Marin cheese-makers made the cut, notably \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> for Red Hawk, \u003ca href=\"http://pointreyescheese.com/\">Point Reyes Farmstead\u003c/a> for its signature blue, and \u003ca href=\"http://www.nicasiocheese.com/\">Nicasio Valley Cheese Company\u003c/a> for Nicasio Square.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21498\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/chocolate-bags300.jpg\" alt=\"Bags of cacao. Photo by Aya Brackett \" title=\"Bags of cacao. Photo by Aya Brackett \" width=\"300\" height=\"302\" class=\"size-full wp-image-21498\">\u003cfigcaption class=\"wp-caption-text\">Bags of cacao. Photo by Aya Brackett \u003c/figcaption>\u003c/figure>\n\u003cp>Chocolatiers vying for first-place nods include San Francisco's \u003ca href=\"http://www.charleschocolates.com/\">Charles\u003c/a>, \u003ca href=\"http://www.jadechocolates.com/\">Jade\u003c/a>, and \u003ca href=\"http://www.pocodolce.com/\">Poco Dolce\u003c/a>, and Oakland's \u003ca href=\"http://www.vicechocolates.com/\">Vice\u003c/a>. Coffee makers up for top honors: Oakland's \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, San Francisco's \u003ca href=\"http://ritualroasters.com/\">Ritual Coffee Roasters\u003c/a>, and Santa Rosa's \u003ca href=\"http://www.eccocaffe.com/store/index.php\">Ecco Caffe\u003c/a>.\u003c/p>\n\u003cp>In the canning and jamming categories, Berkeley's \u003ca href=\"http://www.culturedpickleshop.com/\">Cultured\u003c/a> represents the home team with Spicy Oregano Purple Carrots, while Monterey's \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen\u003c/a> is on the preserves list for Apricot Chili Jam.\u003c/p>\n\u003cp>Good Food director \u003ca href=\"http://www.goodfoodawards.org/team/director/\">Sarah Weiner\u003c/a> of \u003ca href=\"http://seedlingprojects.org/\">The Seedling Projects\u003c/a> says the event grew out of a casual conversation at the \u003ca href=\"http://slowfoodnation.org/\">Slow Food Nation\u003c/a> wrap-up meeting. One of the preserves' organizers, Casey Havre of \u003ca href=\"http://www.loulousgarden.com/StoreFront.bok\">LouLou's Garden\u003c/a>, mentioned how important it was to meet with fellow food artisans from different fields who share similar philosophies to generate ideas, learn about each other's products, and find ways to work together.\u003c/p>\n\u003cp>That idea stayed with Weiner, who spent time living in London, where she fell in love with an independent grocery store/deli that sold products with a little gold seal on them. Further investigation revealed that the seal was a taste award, bestowed by a British newspaper. Items that carried the seal, the proprietor confided, flew off the shelves.\u003c/p>\n\u003cp>Those two moments sowed the seeds for the Good Food Awards. The awards selection criteria sparked some bickering; a bitter brouhaha brewed over whether there even is such a thing as sustainable coffee. For some insights into that debate, visit the coffee news site \u003ca href=\"http://sprudge.com/good-food-awards-what-went-wrong.html\">Sprudge.com\u003c/a> and a response to the criticism over at \u003cem>\u003ca href=\"http://www.freshcup.com/featured-article.php?id=134\">Fresh Cup Magazine\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21470\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/coffee-cups500.jpg\" alt=\"Glasses of Coffee. Photo by Jenny Hiser\" title=\"Glasses of Coffee. Photo by Jenny Hiser\" width=\"500\" height=\"419\" class=\"size-full wp-image-21470\">\u003cfigcaption class=\"wp-caption-text\">Glasses of Coffee. Photo by Jenny Hiser\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Most food artisans, though, are grateful for the opportunity to show off their hard work. And with its national scope, the event can offer encouragement to sustainable food producers -- like the raspberry jam maker (a finalist) and her farmer husband in Ohio who hand-picked bugs off their crops and almost gave up on organic -- in parts of the country where there may not be much support or solutions for the challenges of sustainable production, Weiner explains.\u003c/p>\n\u003cp>Finalist \u003ca href=\"http://lettuceeatkale.com/2010/fermented-food-fans-meet-the-folks-from-cultured/\">Alex Hozven\u003c/a> of Cultured adds that while she runs a food business, she isn't always the best at marketing her own work. The awards, she says, are a way of exposing more people to her unique products and garnering media attention that is likely to have ripple effects over time. Plus, like other fermented food fans, she's curious to see what picklers from other parts of the country are doing.\u003c/p>\n\u003cp>This Saturday marks the beginning of 30 days of sustainable food events, including cooking demonstrations, canning and pickling classes, and culinary and farm tours. Each week has a theme: Jan. 17-23 is devoted to events around coffee and chocolate; Jan. 24-30 features preserves and cheeses; Jan. 31-Feb. 6 charcuterie and pickles; Feb. 7-13 focuses on ethnic food and brewing events will be held in conjunction with the annual \u003ca href=\"http://www.sfbeerweek.org/\">San Francisco Beer Week\u003c/a>, Feb. 11-20.\u003c/p>\n\u003cp>Most events require advance tickets though many are free. For a complete schedule visit \u003ca href=\"http://goodfoodmonth.org/\">goodfoodmonth.org\u003c/a>.\u003c/p>\n\u003cp>Back to the beginning. \"It's good food month every second of every day in the Bay Area,\" agrees Lisa Rogovin, an epicurean concierge whose culinary tours \u003ca href=\"http://inthekitchenwithlisa.com/\">In the Kitchen with Lisa \u003c/a>are featured on the Good Food Month schedule. \u003cem>(Full disclosure: I lead some of these tours.)\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"But locals may not frequent some of the stops on, say, our Mission Tour, such as \u003ca href=\"http://www.mrpollosf.com/\">Mr. Pollo\u003c/a>, \u003ca href=\"http://www.lavictoriabakery.com/La_Victoria_Bakery/La_Victoria.html\">La Victoria Bakery\u003c/a>, and \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, or have no idea about these businesses' back stories,\" she explains. \"Personally, what I like about the Good Food program is that it introduces me to noted national brands that live and breath the same local, seasonal, sustainable mantra as do many of the artisans in our backyard.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Update: A list of all last night's winners and their profiles can be found at \u003ca href=\"http://www.goodfoodawards.org/the-awards/winners/\">Good Food Awards\u003c/a>.\u003cbr>\n\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Nibblers Eatery: A Deep East Bay Oasis",
"title": "Nibblers Eatery: A Deep East Bay Oasis",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cheeses500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cheeses500.jpg\" alt=\"Nibblers Cheese Plate\" title=\"Nibblers Cheese Plate\" width=\"500\" height=\"333\" class=\"size-full wp-image-20912\">\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When you think of artisan cheese, fine wine, and a diverse, sustainable menu, most people don't think of Pleasant Hill, a small city nestled between Concord and Walnut Creek. Pleasant Hill isn't known for its exotic food culture, so the few gems that are hidden within the town's borders are not only rare, but well hidden. Locals know the game, though. They know about \u003ca href=\"http://nibblerseatery.com/\" title=\"Nibblers Eatery\">Nibblers Eatery\u003c/a>.\u003c/p>\n\u003cp>While the name doesn't exactly evoke visions of decadent cheese plates, locally grown produce, or handcrafted chocolate desserts, that's what you'll find on the menu at Nibblers. With a constantly changing cast of dishes, the offerings at Nibblers are not your run-of-the-mill Contra Costa County fare. Guests will be tempted by the large selection of small plates -- indeed they make up \u003ca href=\"http://nibblerseatery.com/documents/Dinner2010.53.pdf\" title=\"Nibblers Menu\">the entire menu\u003c/a> -- all developed by owner and Chef de Cuisine Daniel Clayton. Clayton's background is diverse, with stints at \u003ca href=\"http://www.ciachef.edu/california/\" title=\"CIA Cooking School\">Culinary Institute of America's Graystone campus\u003c/a> and \u003ca href=\"http://www.larkcreek.com/\" title=\"Lark Creek Restaurant\">Lark Creek\u003c/a> restaurant in Walnut Creek. Passionate about fresh, seasonal foods, he brought those values home when he opened Nibblers with his life partner (and Nibblers pâtissier) Trace Leighton. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20913\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fritters500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fritters500.jpg\" alt=\"Fritters\" title=\"Fritters\" width=\"500\" height=\"333\" class=\"size-full wp-image-20913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nibblers' Fritters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With a creative small-plate menu that rotates monthly, Daniel and Trace keep diners on their toes with a host of new things to try. Here's a sampling of their \u003cstrong>January dinner plates\u003c/strong>:\u003c/p>\n\u003cul>\n\u003cli>Crispy duck confit & fuyu persimmon salad -- baby lettuces, Indonesian long pepper, sundried cherry vinaigrette\u003c/li>\n\u003cli>Butternut squash risotto cake -- romaine chiffonade, sweet pepper aïoli\u003c/li>\n\u003cli>Pan fried Iacopi brussels sprouts -- roasted shallots, sunchokes, farm egg, aged sherry vinegar\u003c/li>\n\u003cli>Prosciutto wrapped Knoll kadota figss -- Shaft blue cheese, pedro ximenez glaze\u003c/li>\n\u003cli>Skillet fried Peruvian Lantern scallops -- Buddha's hand julienne, baby fennel, maitake mushrooms, citron emulsion\u003c/li>\n\u003cli>Frog Hollow warren pear flat bread -- Sonoma goat cheese, pignoli, Buddha’s hand zest\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20914\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sliders500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sliders500.jpg\" alt=\"Sliders\" title=\"Sliders\" width=\"500\" height=\"333\" class=\"size-full wp-image-20914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliders\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Besides the dinner offerings, Nibblers' cheese selection is enough of a reason to make the trek out to Pleasant Hill. Just a few of my favorites off their recent \u003cstrong>cheese menu\u003c/strong>:\u003c/p>\n\u003cul>\n\u003cli>Achadinha capricious, portuguese style olive oil rubbed goat cheese \u003c/li>\n\u003cli>Azienda tetilla, galician semi-soft cheese with sweet milk flavors \u003c/li>\n\u003cli>Cypress Grove truffle tremor, triple créme goat with flecks of truffle \u003c/li>\n\u003cli>Matias torta la serena, buttery sheeps milk cheese with complex nutty flavor\u003c/li>\n\u003cli>Synnøve gudbrandsdalsost, norwegian caramelized goat's whey cheese\u003c/li>\n\u003c/ul>\n\u003cp>For those inclined to imbibe, I recommend taking a close look at the Nibblers beer and wine list. As one of the premier wine bars in the far East Bay, Daniel and Trace are known for stocking notable yet short-run vintages that will intrigue, possibly even educate, the most learned San Francisco wine snob.\u003c/p>\n\u003cp>Overall, Nibblers is a gem in the otherwise drab culinary culture of the deep East Bay. There are only a handful of fine restaurants east of the Caldecott, and Nibblers is definitely one of them. Perhaps, though, the Nibblers can best be described by their mission statement:\u003c/p>\n\u003cp>\u003cstrong>Why small plates?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>Small circles of friends & family. Small communities in big cities. Small family owned farms. Small artisan dairies & bakeries. Small neighborhoods. Small, intimate restaurants. And many, many small plates of irresistible food.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20922\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/satay500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/satay500.jpg\" alt=\"Satay\" title=\"Satay\" width=\"500\" height=\"333\" class=\"size-full wp-image-20922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Satay\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Creamy Red Kuri Squash Shooters from Nibblers Eatery & Wine Bar\u003c/strong>\u003cbr>\n\u003cem>Recipe provided by Daniel Clayton and Tracy Leighton\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 medium \u003ca href=\"http://www.latartinegourmande.com/2008/11/05/red-kuri-squash-gratin/\" title=\"Red Kuri Squash\">red kuri squash\u003c/a>, rinsed, quartered, seeded\u003cbr>\n2 T butter\u003cbr>\n1/2 medium onion, diced fine\u003cbr>\n1 carrot, peeled and diced fine\u003cbr>\n2 celery stalks, diced fine\u003cbr>\n1 bay leaf\u003cbr>\n1 cup whole milk\u003cbr>\n1/2 cup cream\u003cbr>\n1/2 tsp nutmeg, freshly grated\u003cbr>\nPinch white pepper\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. Fill a 5 quart pot halfway with cool water. Heat to simmer. \u003c/p>\n\u003cp>2. Add quartered squash and cook on medium high heat for 5 minutes to blanch. Remove squash to cool and reserve blanching liquid.\u003c/p>\n\u003cp>3. In medium pot, melt butter and add onion, carrot, celery, and bay leaf. Cook until onion is translucent, stirring occasionally. \u003c/p>\n\u003cp>4. Meanwhile, scoop or cut squash out of skin. \u003c/p>\n\u003cp>5. When vegetables are soft, remove bay leaf, add squash and stir. Add 1/2 cup blanching liquid to squash and stir until moisture is evaporated. Repeat this several times, until squash is mostly melted.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Add another 1 1/2 cups blanching liquid and stir in completely. Add milk and cream and mix. Add nutmeg and white pepper. Bring to a boil and then remove from heat. Puree mixture with immersion blender or run 2 cups at a time through food processor. Press through a fine strainer, return to pot, adjust seasoning, and heat to serve in tall, warm shot glasses. \u003c/p>\n\n",
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"excerpt": "While the Pleasant Hill area doesn't exactly evoke visions of decadent cheese plates, fine wines, locally grown produce, or handcrafted chocolate desserts, that's what you'll find on the menu at Nibblers. ",
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"description": "While the Pleasant Hill area doesn't exactly evoke visions of decadent cheese plates, fine wines, locally grown produce, or handcrafted chocolate desserts, that's what you'll find on the menu at Nibblers. ",
"title": "Nibblers Eatery: A Deep East Bay Oasis | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cheeses500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cheeses500.jpg\" alt=\"Nibblers Cheese Plate\" title=\"Nibblers Cheese Plate\" width=\"500\" height=\"333\" class=\"size-full wp-image-20912\">\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When you think of artisan cheese, fine wine, and a diverse, sustainable menu, most people don't think of Pleasant Hill, a small city nestled between Concord and Walnut Creek. Pleasant Hill isn't known for its exotic food culture, so the few gems that are hidden within the town's borders are not only rare, but well hidden. Locals know the game, though. They know about \u003ca href=\"http://nibblerseatery.com/\" title=\"Nibblers Eatery\">Nibblers Eatery\u003c/a>.\u003c/p>\n\u003cp>While the name doesn't exactly evoke visions of decadent cheese plates, locally grown produce, or handcrafted chocolate desserts, that's what you'll find on the menu at Nibblers. With a constantly changing cast of dishes, the offerings at Nibblers are not your run-of-the-mill Contra Costa County fare. Guests will be tempted by the large selection of small plates -- indeed they make up \u003ca href=\"http://nibblerseatery.com/documents/Dinner2010.53.pdf\" title=\"Nibblers Menu\">the entire menu\u003c/a> -- all developed by owner and Chef de Cuisine Daniel Clayton. Clayton's background is diverse, with stints at \u003ca href=\"http://www.ciachef.edu/california/\" title=\"CIA Cooking School\">Culinary Institute of America's Graystone campus\u003c/a> and \u003ca href=\"http://www.larkcreek.com/\" title=\"Lark Creek Restaurant\">Lark Creek\u003c/a> restaurant in Walnut Creek. Passionate about fresh, seasonal foods, he brought those values home when he opened Nibblers with his life partner (and Nibblers pâtissier) Trace Leighton. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20913\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fritters500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fritters500.jpg\" alt=\"Fritters\" title=\"Fritters\" width=\"500\" height=\"333\" class=\"size-full wp-image-20913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nibblers' Fritters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With a creative small-plate menu that rotates monthly, Daniel and Trace keep diners on their toes with a host of new things to try. Here's a sampling of their \u003cstrong>January dinner plates\u003c/strong>:\u003c/p>\n\u003cul>\n\u003cli>Crispy duck confit & fuyu persimmon salad -- baby lettuces, Indonesian long pepper, sundried cherry vinaigrette\u003c/li>\n\u003cli>Butternut squash risotto cake -- romaine chiffonade, sweet pepper aïoli\u003c/li>\n\u003cli>Pan fried Iacopi brussels sprouts -- roasted shallots, sunchokes, farm egg, aged sherry vinegar\u003c/li>\n\u003cli>Prosciutto wrapped Knoll kadota figss -- Shaft blue cheese, pedro ximenez glaze\u003c/li>\n\u003cli>Skillet fried Peruvian Lantern scallops -- Buddha's hand julienne, baby fennel, maitake mushrooms, citron emulsion\u003c/li>\n\u003cli>Frog Hollow warren pear flat bread -- Sonoma goat cheese, pignoli, Buddha’s hand zest\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20914\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sliders500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sliders500.jpg\" alt=\"Sliders\" title=\"Sliders\" width=\"500\" height=\"333\" class=\"size-full wp-image-20914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliders\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Besides the dinner offerings, Nibblers' cheese selection is enough of a reason to make the trek out to Pleasant Hill. Just a few of my favorites off their recent \u003cstrong>cheese menu\u003c/strong>:\u003c/p>\n\u003cul>\n\u003cli>Achadinha capricious, portuguese style olive oil rubbed goat cheese \u003c/li>\n\u003cli>Azienda tetilla, galician semi-soft cheese with sweet milk flavors \u003c/li>\n\u003cli>Cypress Grove truffle tremor, triple créme goat with flecks of truffle \u003c/li>\n\u003cli>Matias torta la serena, buttery sheeps milk cheese with complex nutty flavor\u003c/li>\n\u003cli>Synnøve gudbrandsdalsost, norwegian caramelized goat's whey cheese\u003c/li>\n\u003c/ul>\n\u003cp>For those inclined to imbibe, I recommend taking a close look at the Nibblers beer and wine list. As one of the premier wine bars in the far East Bay, Daniel and Trace are known for stocking notable yet short-run vintages that will intrigue, possibly even educate, the most learned San Francisco wine snob.\u003c/p>\n\u003cp>Overall, Nibblers is a gem in the otherwise drab culinary culture of the deep East Bay. There are only a handful of fine restaurants east of the Caldecott, and Nibblers is definitely one of them. Perhaps, though, the Nibblers can best be described by their mission statement:\u003c/p>\n\u003cp>\u003cstrong>Why small plates?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>Small circles of friends & family. Small communities in big cities. Small family owned farms. Small artisan dairies & bakeries. Small neighborhoods. Small, intimate restaurants. And many, many small plates of irresistible food.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20922\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/satay500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/satay500.jpg\" alt=\"Satay\" title=\"Satay\" width=\"500\" height=\"333\" class=\"size-full wp-image-20922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Satay\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Creamy Red Kuri Squash Shooters from Nibblers Eatery & Wine Bar\u003c/strong>\u003cbr>\n\u003cem>Recipe provided by Daniel Clayton and Tracy Leighton\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 medium \u003ca href=\"http://www.latartinegourmande.com/2008/11/05/red-kuri-squash-gratin/\" title=\"Red Kuri Squash\">red kuri squash\u003c/a>, rinsed, quartered, seeded\u003cbr>\n2 T butter\u003cbr>\n1/2 medium onion, diced fine\u003cbr>\n1 carrot, peeled and diced fine\u003cbr>\n2 celery stalks, diced fine\u003cbr>\n1 bay leaf\u003cbr>\n1 cup whole milk\u003cbr>\n1/2 cup cream\u003cbr>\n1/2 tsp nutmeg, freshly grated\u003cbr>\nPinch white pepper\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. Fill a 5 quart pot halfway with cool water. Heat to simmer. \u003c/p>\n\u003cp>2. Add quartered squash and cook on medium high heat for 5 minutes to blanch. Remove squash to cool and reserve blanching liquid.\u003c/p>\n\u003cp>3. In medium pot, melt butter and add onion, carrot, celery, and bay leaf. Cook until onion is translucent, stirring occasionally. \u003c/p>\n\u003cp>4. Meanwhile, scoop or cut squash out of skin. \u003c/p>\n\u003cp>5. When vegetables are soft, remove bay leaf, add squash and stir. Add 1/2 cup blanching liquid to squash and stir until moisture is evaporated. Repeat this several times, until squash is mostly melted.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Add another 1 1/2 cups blanching liquid and stir in completely. Add milk and cream and mix. Add nutmeg and white pepper. Bring to a boil and then remove from heat. Puree mixture with immersion blender or run 2 cups at a time through food processor. Press through a fine strainer, return to pot, adjust seasoning, and heat to serve in tall, warm shot glasses. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ring In the New Year with Gluten-Free Booze!",
"title": "Ring In the New Year with Gluten-Free Booze!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/champers.jpg\" alt=\"Champagne \" title=\"Champagne \" width=\"353\" height=\"484\" class=\"alignnone size-full wp-image-20416\">\u003cbr>\nIt's almost New Years Eve, and you know what that means -- a lot of folks will be getting their drink on. If you have a gluten sensitivity, it doesn't mean you need to miss the revelry. A lot of hard alcohol is naturally gluten-free, and for those not into hitting the hard stuff, there are quite a lot of companies making gluten-free beer and cider.\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Liquor Selection\u003c/strong>\u003cbr>\nMost hard alcohols don't contain gluten, so if you prefer to make mixed drinks, you're in luck! Here is a list of alcohols that are generally gluten-free and safe to consume if you have a gluten sensitivity. Note: Product recipes can and do change, and some brands may add caramel coloring to their liquors, which may contain gluten. Be sure to check the label before imbibing! Only you can be responsible for your gluten intake.\u003c/p>\n\u003cul>\n\u003cli>Absinthe\u003c/li>\n\u003cli>Bourbon\u003c/li>\n\u003cli>Brandy\u003c/li>\n\u003cli>Cognac\u003c/li>\n\u003cli>Gin\u003c/li>\n\u003cli>Grand Marnier\u003c/li>\n\u003cli>Grenadine\u003c/li>\n\u003cli>Jägermeister\u003c/li>\n\u003cli>Kahlua\u003c/li>\n\u003cli>Mead\u003c/li>\n\u003cli>Ouzo\u003c/li>\n\u003cli>Rum\u003c/li>\n\u003cli>Sherry\u003c/li>\n\u003cli>Southern Comfort\u003c/li>\n\u003cli>Tequila\u003c/li>\n\u003cli>Triple Sec\u003c/li>\n\u003cli>Vermouth\u003c/li>\n\u003cli>Vodka\u003c/li>\n\u003cli>Whisky\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Gluten-Free Champagne\u003c/strong>\u003cbr>\nThe traditional drink of the evening for New Years Eve is \u003ca href=\"http://www.wasabimon.com/archive/new-years-eve-champagne-cocktail-recipes/\" title=\"New Years Eve Cocktails\">Champagne or sparkling white wine\u003c/a>, but is it gluten-free? Traditionally, sparkling wines are not made with any gluten-y ingredients, so it is usually safe to consume. As with any food or beverage, you should still check with a manufacturer before buying a bottle to double-check that they haven't added any non-standard ingredients to their product.\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Beer\u003c/strong>\u003cbr>\nA great default drink if you're just looking to have a mellow night is beer. Anyone with a gluten sensitivity will tell you that beer is a sore point -- until recently, gluten-free beer options were few and far between. These days, there are almost too many varieties to count! Here are a few of the best gluten-free beers, at least a few of which you should be able to find in most large natural grocery stores:\u003c/p>\n\u003cul>\n\u003cli>Green's\u003c/li>\n\u003cli>New Grist\u003c/li>\n\u003cli>Redbridge\u003c/li>\n\u003cli>O'Brien\u003c/li>\n\u003cli>Glutaner\u003c/li>\n\u003cli>Bard's\u003c/li>\n\u003cli>Rampano Valley\u003c/li>\n\u003cli>Mission Amber\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Gluten-Free Cider\u003c/strong>\u003cbr>\nCider is a lot of people's drink of choice, since it's sweet and relatively low alcohol. Standard ciders often contain caramel coloring or other gluten-y additives, so it's important to check the label before drinking cider. The following brands are know to contain no gluten products, and have proven safe to drink in the past:\u003c/p>\n\u003cul>\n\u003cli>Ace Cider\u003c/li>\n\u003cli>Blackthorn\u003c/li>\n\u003cli>Blue Mountain\u003c/li>\n\u003cli>Cider Jack\u003c/li>\n\u003cli>Fox Barrel\u003c/li>\n\u003cli>Magner's\u003c/li>\n\u003cli>Newton's Folly\u003c/li>\n\u003cli>Original Sin\u003c/li>\n\u003cli>Spire Mountain\u003c/li>\n\u003cli>Strongbow\u003c/li>\n\u003cli>Woodchuck Granny Smith\u003c/li>\n\u003cli>Wyder's\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where Can You Buy Gluten-Free Beer and Cider?\u003c/strong>\u003cbr>\nHere in the Bay Area, we're lucky enough to be surrounded by shops that provide a huge selection of gluten-free products. Here are a handful of places you'll find a variety of gluten-free alcohol beverages. When you shop, be sure to let the manager know you appreciate the fact that they stock gluten-free products!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.winemineco.com/\">The Wine Mine\u003c/a>\u003cbr>\n5427 Telegraph Ave, Ste D1\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 547-9463\u003c/p>\n\u003cp>\u003ca href=\"http://www.molliestones.com/\">Mollie Stone's Market\u003c/a>\u003cbr>\nMollie Stone's supermarket has eight locations around the bay, and each location carries a good selection of gluten-free beer and cider.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods Market\u003c/a>\u003cbr>\nWith locations all around the Bay Area, there is probably a Whole Foods near you.\u003c/p>\n\u003cp>\u003cstrong>Take Care!\u003c/strong>\u003cbr>\nNo matter what you're drinking, don't forget to take care of yourself by eating a big meal early in the evening and drinking lots of water throughout the night. And if you wake up with the obligatory hangover on New Years Day, there are always \u003ca href=\"http://www.wasabimon.com/archive/post-new-years-eve-hangover-cures/\" title=\"New Years Eve Hangover Cures\">hangover cures to help through\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Happy New Year!\u003c/p>\n\n",
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"excerpt": "It's almost New Years Eve, and you know what that means -- a lot of folks will be getting their drink on. If you have a gluten sensitivity, it doesn't mean you need to miss the revelry. A lot of hard alcohol is naturally gluten-free, and for those not into hitting the hard stuff, there are quite a lot of companies making gluten-free beer and cider.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/champers.jpg\" alt=\"Champagne \" title=\"Champagne \" width=\"353\" height=\"484\" class=\"alignnone size-full wp-image-20416\">\u003cbr>\nIt's almost New Years Eve, and you know what that means -- a lot of folks will be getting their drink on. If you have a gluten sensitivity, it doesn't mean you need to miss the revelry. A lot of hard alcohol is naturally gluten-free, and for those not into hitting the hard stuff, there are quite a lot of companies making gluten-free beer and cider.\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Liquor Selection\u003c/strong>\u003cbr>\nMost hard alcohols don't contain gluten, so if you prefer to make mixed drinks, you're in luck! Here is a list of alcohols that are generally gluten-free and safe to consume if you have a gluten sensitivity. Note: Product recipes can and do change, and some brands may add caramel coloring to their liquors, which may contain gluten. Be sure to check the label before imbibing! Only you can be responsible for your gluten intake.\u003c/p>\n\u003cul>\n\u003cli>Absinthe\u003c/li>\n\u003cli>Bourbon\u003c/li>\n\u003cli>Brandy\u003c/li>\n\u003cli>Cognac\u003c/li>\n\u003cli>Gin\u003c/li>\n\u003cli>Grand Marnier\u003c/li>\n\u003cli>Grenadine\u003c/li>\n\u003cli>Jägermeister\u003c/li>\n\u003cli>Kahlua\u003c/li>\n\u003cli>Mead\u003c/li>\n\u003cli>Ouzo\u003c/li>\n\u003cli>Rum\u003c/li>\n\u003cli>Sherry\u003c/li>\n\u003cli>Southern Comfort\u003c/li>\n\u003cli>Tequila\u003c/li>\n\u003cli>Triple Sec\u003c/li>\n\u003cli>Vermouth\u003c/li>\n\u003cli>Vodka\u003c/li>\n\u003cli>Whisky\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Gluten-Free Champagne\u003c/strong>\u003cbr>\nThe traditional drink of the evening for New Years Eve is \u003ca href=\"http://www.wasabimon.com/archive/new-years-eve-champagne-cocktail-recipes/\" title=\"New Years Eve Cocktails\">Champagne or sparkling white wine\u003c/a>, but is it gluten-free? Traditionally, sparkling wines are not made with any gluten-y ingredients, so it is usually safe to consume. As with any food or beverage, you should still check with a manufacturer before buying a bottle to double-check that they haven't added any non-standard ingredients to their product.\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Beer\u003c/strong>\u003cbr>\nA great default drink if you're just looking to have a mellow night is beer. Anyone with a gluten sensitivity will tell you that beer is a sore point -- until recently, gluten-free beer options were few and far between. These days, there are almost too many varieties to count! Here are a few of the best gluten-free beers, at least a few of which you should be able to find in most large natural grocery stores:\u003c/p>\n\u003cul>\n\u003cli>Green's\u003c/li>\n\u003cli>New Grist\u003c/li>\n\u003cli>Redbridge\u003c/li>\n\u003cli>O'Brien\u003c/li>\n\u003cli>Glutaner\u003c/li>\n\u003cli>Bard's\u003c/li>\n\u003cli>Rampano Valley\u003c/li>\n\u003cli>Mission Amber\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Gluten-Free Cider\u003c/strong>\u003cbr>\nCider is a lot of people's drink of choice, since it's sweet and relatively low alcohol. Standard ciders often contain caramel coloring or other gluten-y additives, so it's important to check the label before drinking cider. The following brands are know to contain no gluten products, and have proven safe to drink in the past:\u003c/p>\n\u003cul>\n\u003cli>Ace Cider\u003c/li>\n\u003cli>Blackthorn\u003c/li>\n\u003cli>Blue Mountain\u003c/li>\n\u003cli>Cider Jack\u003c/li>\n\u003cli>Fox Barrel\u003c/li>\n\u003cli>Magner's\u003c/li>\n\u003cli>Newton's Folly\u003c/li>\n\u003cli>Original Sin\u003c/li>\n\u003cli>Spire Mountain\u003c/li>\n\u003cli>Strongbow\u003c/li>\n\u003cli>Woodchuck Granny Smith\u003c/li>\n\u003cli>Wyder's\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where Can You Buy Gluten-Free Beer and Cider?\u003c/strong>\u003cbr>\nHere in the Bay Area, we're lucky enough to be surrounded by shops that provide a huge selection of gluten-free products. Here are a handful of places you'll find a variety of gluten-free alcohol beverages. When you shop, be sure to let the manager know you appreciate the fact that they stock gluten-free products!\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.winemineco.com/\">The Wine Mine\u003c/a>\u003cbr>\n5427 Telegraph Ave, Ste D1\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 547-9463\u003c/p>\n\u003cp>\u003ca href=\"http://www.molliestones.com/\">Mollie Stone's Market\u003c/a>\u003cbr>\nMollie Stone's supermarket has eight locations around the bay, and each location carries a good selection of gluten-free beer and cider.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods Market\u003c/a>\u003cbr>\nWith locations all around the Bay Area, there is probably a Whole Foods near you.\u003c/p>\n\u003cp>\u003cstrong>Take Care!\u003c/strong>\u003cbr>\nNo matter what you're drinking, don't forget to take care of yourself by eating a big meal early in the evening and drinking lots of water throughout the night. And if you wake up with the obligatory hangover on New Years Day, there are always \u003ca href=\"http://www.wasabimon.com/archive/post-new-years-eve-hangover-cures/\" title=\"New Years Eve Hangover Cures\">hangover cures to help through\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Happy New Year!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Countdown to Valentine's Day",
"title": "Countdown to Valentine's Day",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/heartfelt500.jpg\" alt=\"heartfelt\" title=\"heartfelt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10347\">\u003c/p>\n\u003cp>Cupid's arrows hit Bernal Heights hard this week. Along Cortland Avenue, every storefront from the card store to the cafe to the taqueria is emblazoned with huge red and pink hearts and flowers. What's so romantic about a quesadilla or a double nonfat mocha with whip? Well, anything's romantic when you're sharing it with your honey. Or maybe Bernal just loves window dressing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/heartfelt500a.jpg\" alt=\"I heart you\" title=\"I heart you\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10348\">\u003c/p>\n\u003cp>Still, the holiday is nearly upon us, and if you've got a sweetheart, you're probably wondering, with eagerness or dread, what to do about it. Personally, I don't ascribe to the fancy-jewelry, table-for-two view of Feb. 14. If you asked me to name my most romantic gifts or moments I've had, I'd remember the poem by Sappho an old girlfriend inscribed for me in gold ink on pink rose petals, one word per petal. Or being picked up from work on Valentine's Day by another date, who whisked me across the Golden Gate Bridge to the Headlands, where we sat on the hood of the car, looking out over the bay and eating take-out shrimp dumplings boxed up from my very favorite \u003ca href=\"http://goodluckdimsum.com/\">dim sum dive\u003c/a>. (He knew me well enough to know that heaven, for me, is an endless supply of shrimp dumplings.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/littlenepal500.jpg\" alt=\"little nepal\" title=\"little nepal\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10350\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The most romantic notion is the most personal, the gift that makes you feel truly seen. So, what does your husband/wife/girlfriend/boyfriend secretly like best? At home or in the company of like-minded sensualists, this week offers dozens of ways to tease and titillate your valentine. \u003c/p>\n\u003cp>Popping the cork on a bottle of good champagne may work for me, but for plenty of people, beer's the drink of choice. And conveniently enough, it's \u003ca href=\"http://www.sfbeerweek.org/schedule\">Beer Week\u003c/a> in San Francisco now through the 14th, with dozens of bars offering many delectable suds, along with brewmaster meet-and-greets. And who says beer and chocolate aren't a perfect match? \u003ca href=\"http://www.seriouseats.com/2010/02/serious-beer-pairings-chocolate-and-beer-for-valentines-day.html\">Serious Eats\u003c/a> has an exhaustive guide to pairing the two. Although many of their picks are geared towards East Coast brands like Jacques Torres, the flavor profiles can certainly apply to your favorite Bay Area treats. \u003c/p>\n\u003cp>Or you can head to \u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a> and bring home a pint or two of their this-week-only \u003ca href=\"http://beerandnosh.com/sfbw/\">beer ice creams\u003c/a>, made with local brews. Beer ice cream! I think someone out there is just waiting to plant a big wet Homer Simpson \u003cem>m'waaah\u003c/em> on you for thinking of this, and better yet, bringing it home, stripping down to your underwear, and grabbing a couple of spoons. Especially if you add a side order of Slocombe's cult-favorite caramels (made with Boccalone lard, and much better, and more bacony, than they sound). \u003c/p>\n\u003cp>In fact, caramel is breathing hard down chocolate's neck this year, a happy development for those less inclined towards the bean. \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a> has a particularly fetching selection right now, starting with the salted caramel ice cream from their own \u003ca href=\"http://biritecreamery.com/menu.html\">Bi-Rite Creamery\u003c/a>. Then there are the tamarind-spiked treats whipped up by local Indian baker and confectioner \u003ca href=\"http://www.spicevice.com/\">Spice Vice\u003c/a>, as well as the vanilla-speckled, \u003cem>cajeta\u003c/em>-inspired softies from \u003ca href=\"http://www.happygoatcaramel.com/products.html\">Happy Goat\u003c/a>, enriched with caramelized goat's milk. \u003c/p>\n\u003cp>Can't decide between caramel and chocolate? Local \u003ca href=\"http://http://www.charleschocolates.com/online-store/edible-chocolate-boxes/fleur-de-sel-caramel-assortment.html\">Charles Chocolates\u003c/a> offers the best of both worlds: fleur de sel caramels covered in chocolate, arranged in an edible, flower-printed chocolate box. Or you can invest in \u003ca href=\"http://www.recchiuti.com/132.html\">Michael Recchiuti's dynamic duo\u003c/a>, a jar each of Extra-Bitter Chocolate Sauce and Burnt Caramel Sauce. Who needs a spoon when you can just pour it on and...well, the rest is up to you. \u003c/p>\n\u003cp>Prefer to play with your food? Check out this list of \u003ca href=\"http://www.urbandaddy.com/sfo/leisure/roundup/8757/Chocolate_Spa_Treatments_Chocolate_on_the_Inside_and_Out_San_Francisco_SFO\">chocolate spa treatments\u003c/a> for two. Get rubbed down (or revved up) with a chocolate-espresso scrub, let yourselves be macerated in rose petals or painted with cocoa butter and chocolate oil, all while enjoying truffles and bubbly. Remember that goofy Axe \u003ca href=\"http://www.youtube.com/watch?v=FgfzdgWgEZ4&feature=related\">chocolate man\u003c/a> commercial? Like that, only pricier (and presumably, much more pleasing to the nose). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/moonlightcafe500.jpg\" alt=\"moonlight cafe\" title=\"moonlight cafe\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10349\">\u003c/p>\n\u003cp>Can't quite swing that spontaneous weekend in Paris this year? Happily, in our European-minded city, there will always be croissants to wake up to (I may be Bernal-biased, but the delicate, extra-flaky ones at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/19/sandbox-bakery/\">Sandbox Bakery\u003c/a> are worth the trip up the hill) and pastel \u003cem>macarons\u003c/em> in more flavors than Hermès has scarves. People who love \u003cem>macarons \u003c/em>really, really love them, and while Miette has its fans, the latest buzz is about the stylishly packaged dainties at \u003ca href=\"http://www.paulettemacarons.com/\">Paulette\u003c/a> in Hayes Valley, the first NorCal branch of a popular shop in Beverly Hills. Or you can dream of escaping to the French countryside, à la Juliette Binoche in \u003ca href=\"http://www.imdb.com/title/tt0241303/\">Chocolat\u003c/a>, as you melt and roll your own ravishing truffles at La Cocina's \u003ca href=\"http://www.lacocinasf.org/truffles-chocolates-and-how-to-be-a-better-lover/\">chocolate-making class\u003c/a> on Feb. 10. \u003c/p>\n\u003cp>Got a honey who's more salty than sweet? Well, take it from the \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a>: the couple that grinds together, stays together. Head over to the Calf's headquarters in the Oxbow Public Market in Napa for their I Heart Sausage class on Feb. 13th, and get busy making it all: fresh, smoked, poached, and, for all you vampires out there, \u003cem>boudin noir,\u003c/em> the infamous (and delectable) blood sausage. Or pencil in a plan for Whole Hog Butchery, Part 1, upcoming on Feb. 27. \u003c/p>\n\u003cp>To go with your sausage-fest, pick up a bloomy Heart's Desire cheese. Molded in the shape of a heart, it's named after a charming beach along Tomales Bay and made by Cowgirl Creamery this month only, available in their store in San Francisco's Ferry Building as well as at Tomales Bay Foods in Point Reyes. Out of town? You can order it online in a \u003ca href=\"http://www.cowgirlcreamery.com/prodinfo.asp?number=2010%20VALENTINE\">gift pack\u003c/a> along with Jasper Hill Farm's Constant Bliss and Redwood Hill's Camillia cheeses, plus a selection of Tcho chocolates. \u003ca href=\"http://www.farmsteadcheesesandwines.com/\">Farmstead Cheeses and Wines\u003c/a> in Montclair and Alameda will also be carrying a selection of heart-shaped cheeses this week, including French goat cheese Coeur de Gariottes, sold with rose petal jam; creamy cow's milk Coeur de Bray; and Coeur Cendrée, a goat cheese dusted with ash. And in keeping with the holiday, their weekly Friday & Saturday wine tasting will focus on sparklers and rosés. \u003c/p>\n\u003cp>Then again, what about dinner? Just about every restaurant in the city will be angling for your V-Day dollar with passion-fruit mousse and hearts of palm salad. Still, I'd like to imagine that all kinds of polyamorous, four- or more-some wake-ups will be happening the morning after the \u003ca href=\"https://www.brownpapertickets.com/event/98638\">Wild Kitchen's Valentine's Day Dinner\u003c/a>. That secret Mission location, those candlelit communal tables full of curious couples, those shared platters of candycap mushrooms and foraged mussels...how can they not inspire more than just gustatory exploration? \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>As an appetizer, the two (or more) of you can tango down to the Ferry Building on Feb. 12, from 5 to 8pm, for the annual \u003ca href=\"http://www.ferrybuildingmarketplace.com/ffh_2010.php\">Food from the Heart\u003c/a>. After the food-court tourists have gone home, the elegant main promenade will be transformed into a place to sip, nibble, flirt, and perhaps even dance. Local restaurants and wineries will have tables set up offering drinks and small plates for tasting, $2-$4. The money goes towards sending one lucky Ferry Plaza Farmers Market seller to Slow Food's Terra Madre event in Italy this fall. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/heartfelt500.jpg\" alt=\"heartfelt\" title=\"heartfelt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10347\">\u003c/p>\n\u003cp>Cupid's arrows hit Bernal Heights hard this week. Along Cortland Avenue, every storefront from the card store to the cafe to the taqueria is emblazoned with huge red and pink hearts and flowers. What's so romantic about a quesadilla or a double nonfat mocha with whip? Well, anything's romantic when you're sharing it with your honey. Or maybe Bernal just loves window dressing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/heartfelt500a.jpg\" alt=\"I heart you\" title=\"I heart you\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10348\">\u003c/p>\n\u003cp>Still, the holiday is nearly upon us, and if you've got a sweetheart, you're probably wondering, with eagerness or dread, what to do about it. Personally, I don't ascribe to the fancy-jewelry, table-for-two view of Feb. 14. If you asked me to name my most romantic gifts or moments I've had, I'd remember the poem by Sappho an old girlfriend inscribed for me in gold ink on pink rose petals, one word per petal. Or being picked up from work on Valentine's Day by another date, who whisked me across the Golden Gate Bridge to the Headlands, where we sat on the hood of the car, looking out over the bay and eating take-out shrimp dumplings boxed up from my very favorite \u003ca href=\"http://goodluckdimsum.com/\">dim sum dive\u003c/a>. (He knew me well enough to know that heaven, for me, is an endless supply of shrimp dumplings.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/littlenepal500.jpg\" alt=\"little nepal\" title=\"little nepal\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10350\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The most romantic notion is the most personal, the gift that makes you feel truly seen. So, what does your husband/wife/girlfriend/boyfriend secretly like best? At home or in the company of like-minded sensualists, this week offers dozens of ways to tease and titillate your valentine. \u003c/p>\n\u003cp>Popping the cork on a bottle of good champagne may work for me, but for plenty of people, beer's the drink of choice. And conveniently enough, it's \u003ca href=\"http://www.sfbeerweek.org/schedule\">Beer Week\u003c/a> in San Francisco now through the 14th, with dozens of bars offering many delectable suds, along with brewmaster meet-and-greets. And who says beer and chocolate aren't a perfect match? \u003ca href=\"http://www.seriouseats.com/2010/02/serious-beer-pairings-chocolate-and-beer-for-valentines-day.html\">Serious Eats\u003c/a> has an exhaustive guide to pairing the two. Although many of their picks are geared towards East Coast brands like Jacques Torres, the flavor profiles can certainly apply to your favorite Bay Area treats. \u003c/p>\n\u003cp>Or you can head to \u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a> and bring home a pint or two of their this-week-only \u003ca href=\"http://beerandnosh.com/sfbw/\">beer ice creams\u003c/a>, made with local brews. Beer ice cream! I think someone out there is just waiting to plant a big wet Homer Simpson \u003cem>m'waaah\u003c/em> on you for thinking of this, and better yet, bringing it home, stripping down to your underwear, and grabbing a couple of spoons. Especially if you add a side order of Slocombe's cult-favorite caramels (made with Boccalone lard, and much better, and more bacony, than they sound). \u003c/p>\n\u003cp>In fact, caramel is breathing hard down chocolate's neck this year, a happy development for those less inclined towards the bean. \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a> has a particularly fetching selection right now, starting with the salted caramel ice cream from their own \u003ca href=\"http://biritecreamery.com/menu.html\">Bi-Rite Creamery\u003c/a>. Then there are the tamarind-spiked treats whipped up by local Indian baker and confectioner \u003ca href=\"http://www.spicevice.com/\">Spice Vice\u003c/a>, as well as the vanilla-speckled, \u003cem>cajeta\u003c/em>-inspired softies from \u003ca href=\"http://www.happygoatcaramel.com/products.html\">Happy Goat\u003c/a>, enriched with caramelized goat's milk. \u003c/p>\n\u003cp>Can't decide between caramel and chocolate? Local \u003ca href=\"http://http://www.charleschocolates.com/online-store/edible-chocolate-boxes/fleur-de-sel-caramel-assortment.html\">Charles Chocolates\u003c/a> offers the best of both worlds: fleur de sel caramels covered in chocolate, arranged in an edible, flower-printed chocolate box. Or you can invest in \u003ca href=\"http://www.recchiuti.com/132.html\">Michael Recchiuti's dynamic duo\u003c/a>, a jar each of Extra-Bitter Chocolate Sauce and Burnt Caramel Sauce. Who needs a spoon when you can just pour it on and...well, the rest is up to you. \u003c/p>\n\u003cp>Prefer to play with your food? Check out this list of \u003ca href=\"http://www.urbandaddy.com/sfo/leisure/roundup/8757/Chocolate_Spa_Treatments_Chocolate_on_the_Inside_and_Out_San_Francisco_SFO\">chocolate spa treatments\u003c/a> for two. Get rubbed down (or revved up) with a chocolate-espresso scrub, let yourselves be macerated in rose petals or painted with cocoa butter and chocolate oil, all while enjoying truffles and bubbly. Remember that goofy Axe \u003ca href=\"http://www.youtube.com/watch?v=FgfzdgWgEZ4&feature=related\">chocolate man\u003c/a> commercial? Like that, only pricier (and presumably, much more pleasing to the nose). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/moonlightcafe500.jpg\" alt=\"moonlight cafe\" title=\"moonlight cafe\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10349\">\u003c/p>\n\u003cp>Can't quite swing that spontaneous weekend in Paris this year? Happily, in our European-minded city, there will always be croissants to wake up to (I may be Bernal-biased, but the delicate, extra-flaky ones at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/19/sandbox-bakery/\">Sandbox Bakery\u003c/a> are worth the trip up the hill) and pastel \u003cem>macarons\u003c/em> in more flavors than Hermès has scarves. People who love \u003cem>macarons \u003c/em>really, really love them, and while Miette has its fans, the latest buzz is about the stylishly packaged dainties at \u003ca href=\"http://www.paulettemacarons.com/\">Paulette\u003c/a> in Hayes Valley, the first NorCal branch of a popular shop in Beverly Hills. Or you can dream of escaping to the French countryside, à la Juliette Binoche in \u003ca href=\"http://www.imdb.com/title/tt0241303/\">Chocolat\u003c/a>, as you melt and roll your own ravishing truffles at La Cocina's \u003ca href=\"http://www.lacocinasf.org/truffles-chocolates-and-how-to-be-a-better-lover/\">chocolate-making class\u003c/a> on Feb. 10. \u003c/p>\n\u003cp>Got a honey who's more salty than sweet? Well, take it from the \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a>: the couple that grinds together, stays together. Head over to the Calf's headquarters in the Oxbow Public Market in Napa for their I Heart Sausage class on Feb. 13th, and get busy making it all: fresh, smoked, poached, and, for all you vampires out there, \u003cem>boudin noir,\u003c/em> the infamous (and delectable) blood sausage. Or pencil in a plan for Whole Hog Butchery, Part 1, upcoming on Feb. 27. \u003c/p>\n\u003cp>To go with your sausage-fest, pick up a bloomy Heart's Desire cheese. Molded in the shape of a heart, it's named after a charming beach along Tomales Bay and made by Cowgirl Creamery this month only, available in their store in San Francisco's Ferry Building as well as at Tomales Bay Foods in Point Reyes. Out of town? You can order it online in a \u003ca href=\"http://www.cowgirlcreamery.com/prodinfo.asp?number=2010%20VALENTINE\">gift pack\u003c/a> along with Jasper Hill Farm's Constant Bliss and Redwood Hill's Camillia cheeses, plus a selection of Tcho chocolates. \u003ca href=\"http://www.farmsteadcheesesandwines.com/\">Farmstead Cheeses and Wines\u003c/a> in Montclair and Alameda will also be carrying a selection of heart-shaped cheeses this week, including French goat cheese Coeur de Gariottes, sold with rose petal jam; creamy cow's milk Coeur de Bray; and Coeur Cendrée, a goat cheese dusted with ash. And in keeping with the holiday, their weekly Friday & Saturday wine tasting will focus on sparklers and rosés. \u003c/p>\n\u003cp>Then again, what about dinner? Just about every restaurant in the city will be angling for your V-Day dollar with passion-fruit mousse and hearts of palm salad. Still, I'd like to imagine that all kinds of polyamorous, four- or more-some wake-ups will be happening the morning after the \u003ca href=\"https://www.brownpapertickets.com/event/98638\">Wild Kitchen's Valentine's Day Dinner\u003c/a>. That secret Mission location, those candlelit communal tables full of curious couples, those shared platters of candycap mushrooms and foraged mussels...how can they not inspire more than just gustatory exploration? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As an appetizer, the two (or more) of you can tango down to the Ferry Building on Feb. 12, from 5 to 8pm, for the annual \u003ca href=\"http://www.ferrybuildingmarketplace.com/ffh_2010.php\">Food from the Heart\u003c/a>. After the food-court tourists have gone home, the elegant main promenade will be transformed into a place to sip, nibble, flirt, and perhaps even dance. Local restaurants and wineries will have tables set up offering drinks and small plates for tasting, $2-$4. The money goes towards sending one lucky Ferry Plaza Farmers Market seller to Slow Food's Terra Madre event in Italy this fall. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Day Trippin' to Boonville",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/truck.jpg\" alt=\"The grounds of Philo Apple Farm\" title=\"The grounds of Philo Apple Farm\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-8213\">\u003cbr>\n\u003cem>The grounds of Philo's Apple Farm\u003c/em>\u003c/p>\n\u003cp>I'd driven through Boonville with my Dad and my sisters once, all too briefly en route to Mendocino. We stopped at the Boonville General Store for a sandwich and sat outside admiring the coolness of the little stretch of road and the delightfully slow pace of life. All along Hwy 128 there were orchards, farm stands, hidden hiking trails, and--of course--vineyards. I vowed to come back and do some exploring. \u003c/p>\n\u003cp>It did take me a good three years, but I returned last Friday for a one-day getaway with a dear friend, good wine, and great food. I’d actually wanted to make a weekend of it, stay at the \u003ca href=\"http://www.boonvillehotel.com/\">Boonville Hotel\u003c/a> and wile away a few days--but reality precludes such leisure at the moment, so we set out early and packed in as much as we could. A two hour (ish) drive, a stop at \u003ca href=\"http://www.flyinggoatcoffee.com/\">Flying Goat Coffee\u003c/a> in Santa Rosa for a little extra fuel, and we found ourselves in Anderson Valley (115 miles N of San Francisco on Hwy 128) right around lunchtime on a quiet, sunny fall day. Not only were we delighted by what we found, we both vowed to come back soon--and to stay just a bit longer. \u003c/p>\n\u003cp>\u003cstrong>The Boonville General Store\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/generalstore.jpg\" alt=\"Lunch at the Boonville General Store\" title=\"Lunch at the Boonville General Store\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-8210\">\u003cbr>\n \u003cem>Lunch at the Boonville General Store\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Right across from the \u003ca href=\"http://www.boonvillehotel.com/\">Boonville Hotel\u003c/a> sits this friendly, bustling café. Don’t let the name fool you. While they do have great provisions for picnics or treats to take home, it’s more a spot for creative, organic meals than it is a place to pick up a gallon of milk. They have cheeses, olives, amazing baked goods, jams, and pestos to grab-and-go for the road. But the idea is to take some time and eat there, either at one of the rustic indoor tables or on the breezy outdoor patio. For lunch, we shared one of the house pizzas and a sandwich of the day. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/generalstorelunch.jpg\" alt=\"Boonville General Store lunch\" title=\"Boonville General Store lunch\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-8211\">\u003c/p>\n\u003cp>The pizza had a super thin-crust (automatic ten points in my book) and was made with goat cheese, caramelized onions, local pears, bacon, and sage. The slightly sweet crisp of pear balanced with the earthy goat cheese and salty bacon made for a perfect bite. The sandwich was equally good: an organic turkey melt with Swiss cheese, lettuce, tomato, and pesto on housemade honey wheat bread. We grabbed a few pieces of homemade candy corn for the road (would love to track down their recipe for these) and lingered a bit on the patio mapping out our next move. I hear on weekends the place is a mob scene with cyclists and bikers, so if you’re looking for peace and quiet, Sunday may not be your day. \u003c/p>\n\u003cp>\u003cstrong>Boonville General Store\u003c/strong>\u003cbr>\n17810 Farrer Ln.\u003cbr>\nBoonville, CA 95415\u003cbr>\n(707) 895-9477\u003cbr>\nHours: M-F 7:30am-3pm; Sat.-Sun. 8:30-3pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com/mercantile.html\">Farmhouse Mercantile\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/mercantile.jpg\" alt=\"Home and Garden Finds at the Farmhouse Mercantile\" title=\"Home and Garden Finds at the Farmhouse Mercantile\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-8212\">\u003cbr>\n\u003cem>Home and Garden Finds at the Farmhouse Mercantile\u003c/em>\u003c/p>\n\u003cp>After lunch, we wandered down the road to the Farmhouse Mercantile, a local shop that stocks everything from unique kitchen tools, to vintage papers, paintings, tablecloths and local preserves. The owners are the folks behind \u003ca href=\"http://www.philoapplefarm.com/stand.html\">Philo's Apple Farm\u003c/a>, and they certainly have a brilliant eye for unique home and garden goods. They've hand-selected products you don't see in your everyday chain stores. From tiny whisks to mini Lodge cast-iron pans sized perfectly to fry a single egg (sheer brilliance), they've got it all. A sweet spot for gifts or to treat yourself to a post-lunch treat--precisely what I did with a new, shiny corkscrew. There’s an adjoining café so while you’re browsing, you hear the pleasant din of dishes clanking--fitting indeed. \u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com/mercantile.html\">Farmhouse Mercantile\u003c/a>\u003cbr>\n4111 Hwy 128\u003cbr>\nBoonville, CA, 95415\u003cbr>\n(707) 895-3996\u003cbr>\nHours: Thurs.-Mon. 11am-5pm (closed Tues.-Wed.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.avbc.com/\">Anderson Valley Brewing Company\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/brewingco.jpg\" alt=\"Entering-and drinking-at the Anderson Valley Brewing Company\" title=\"Entering-and drinking-at the Anderson Valley Brewing Company\" width=\"500\" height=\"463\" class=\"alignnone size-full wp-image-8209\">\u003cbr>\n\u003cem>Entering--and drinking--at the Anderson Valley Brewing Company\u003c/em>\u003c/p>\n\u003cp>Before continuing on down the road, we backtracked a few blocks, turned down Highway 253, and quickly discovered the Anderson Valley Brewing Company. Now you can get their bottled beers in select grocery stores, but I was eager to see where they’re made and try some of the seasonal brews. If you're into factory tours (we're not), they offer them daily at 11:30 am and 3:00 pm. If you like \u003ca href=\"http://www.avbc.com/tour/disc-golf/\">disc golf\u003c/a> (we don’t), there’s that, too. And if you enjoy sampling numerous beers out of small glasses (we do), then you’re in for a treat. They offer a few different samplers, ranging from 5 glasses to 12 glasses. After a pretty lengthy discussion and unsolicited input from our fellow bar-mates, we decided on the 6 glass sampler with the Hop Ottin’ IPA, Boont Amber Ale, Winter Solstice, Deep Enders Dark Porter, Oatmeal Stout, and Brother David’s Triple Triple Ale. Let’s get the negatives out of the way first: Brother David’s is, in my humble opinion, some pretty raunchy beer. When I asked the gal at the bar what the story was, she didn’t have much to offer. She said it was a strong ale in the typical Belgium tradition. Hmm, I appreciate a Belgium beer just like the next girl, but this was different. It was incredibly strong, cloyingly sweet, and tasted much more like sherry than like beer. \u003c/p>\n\u003cp>But moving on, the Winter Solstice Seasonal Ale was absolutely delightful. It literally tastes of winter and afternoons by the fireplace, with a creamy flavor and hints of spice. And if you like IPA’s, theirs is hoppy and citrusy while the Deep Enders Porter is smooth with coffee undertones. We had a great time sampling and rating the beers and chatting with other locals and visitors. Do know that they don’t serve food here. I was envisioning more of a rustic, pub-style atmosphere for some reason, but in reality, it’s quite spare and airy. People brought pooches, families, Frisbees, and even a few picnic blankets. As I’m writing this, I’m reminded of how much I regret not getting a case of the Winter Solstice to take home, and how I need to seek it out here locally. Pronto. \u003c/p>\n\u003cp>\u003ca href=\"http://www.avbc.com/\">Anderson Valley Brewing Company\u003c/a>\u003cbr>\n17700 Hwy 253\u003cbr>\nBoonville, CA 95415-0505\u003cbr>\n(707) 895-BEER\u003cbr>\nHours: Daily 11am-6pm (with the exception of Fridays, 11am-7pm)\u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com/\">Philo Apple Farm\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/applefarm.jpg\" alt=\"Apples and Orchards at The Apple Farm\" title=\"Apples and Orchards at The Apple Farm\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-8208\">\u003cbr>\n\u003cem>Apples and Orchards at The Apple Farm\u003c/em>\u003c/p>\n\u003cp>Right up the road about 5 miles (northwest of Boonville on Hwy 128) is a small family farm with a lot of appeal. Upon turning down the little gravel road, you’ll notice the farm stand first. They believe in eating in season and eating as minimally processed food as possible. Their website reads: \u003c/p>\n\u003cblockquote>\u003cp> “Food preservation is a time honored way of stretching the harvest bounty between seasons. In our not too distant past it was an absolute necessity for our rural population. Many of the techniques and recipes that used to be handed down from mother to daughter are being lost in our fast-paced times. We hope to carry on the tradition.”\u003c/p>\u003c/blockquote>\n\u003cp>The farm stand is their way of carrying on this tradition. They sell a variety of local apples and their own jams, chutneys, syrups, and vinegars. I can’t remember the last time I saw a place where you pay using the honor system. But here, you mark down what you took on a clipboard, drop your money in a slot, and call it a day. Beyond the stand itself, there are beautiful grounds open to the public where you can explore the orchards, hidden little paths, the gardens, and the pigs and roosters. If you’re lucky, the resident dog with two different colored eyes will give you the grand tour. \u003c/p>\n\u003cp>Besides the farm stand, you can opt to stay at farm in one of their cottages. I haven’t had the pleasure myself, but they look fantastic. Each cottage is unique in design and has its own porch and fireplace. From what I gather, if you’re the type of person who loves good room service and a nightly turndown, this isn’t your place. It’s more independent and private--just as you’d expect after a quaint and secluded visit to the farm. \u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com/\">Philo Apple Farm\u003c/a>\u003cbr>\n18501 Greenwood Road\u003cbr>\nPhilo, CA 95466\u003cbr>\n(707) 895-2461\u003c/p>\n\u003cp>\u003ca href=\"http://www.toulousevineyards.com/\">Toulouse Winery\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/toulouse.jpg\" alt=\"The Winery Dogs at the Toulouse Tasting Room\" title=\"The Winery Dogs at the Toulouse Tasting Room\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-8234\">\u003cbr>\n\u003cem>The Winery Dogs at the Toulouse Tasting Room\u003c/em>\u003c/p>\n\u003cp>Before we headed home, I wanted to stop at Toulouse Winery after a few locals suggested that they had some of the best Pinot around. Little did I know, they have way more than that. Vern and Maxine Boltz began the boutique winery post-retirement in a quest to become growers and do something creative with their days. The Boltz’s do all of the winemaking and bottling on site--they even live above the winery. \u003c/p>\n\u003cp>From the affable winery dog, Tess, to the friendly owners who were doling out recipes and advice on the most scenic route home, you can tell they genuinely love what they do and want to share it with their visitors. The thing that often turns me away from wineries and wine tasting is all of the pretension and artifice. It makes me sweat. At Toulouse, I was calm and collected. The tasting room is in a warehouse-type space with barrels set up as causal tables, a concrete floor, and a bunch of dogs roaming around. My kind of place. They give you tasty cheese crackers, are laid back in their presentation of wine education, and there’s’ no pressure or expectation to buy--although we did. In addition to Pinot Noir, the region’s also well known for Gewürztraminer, a slightly sweet white wine. While I generally don’t love sweeter wines, Toulouse’s was subtle and had distinct floral notes that were surprisingly refreshing. Vern mentioned he’d been looking for the perfect breakfast wine for quite some time, and he’d finally nailed it. It was hard to leave Tess, Vern and Maxine behind, but it was growing dark and we had big plans of going the long way home--and returning soon. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.toulousevineyards.com/\">Toulouse Winery\u003c/a>\u003cbr>\n8001 Hwy 128 (P.O. Box 152)\u003cbr>\nPhilo, CA 95466\u003cbr>\n(707) 895-2828\u003cbr>\nHours: Mon.-Sun 11am-5pm\u003c/p>\n\n",
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"excerpt": "I'd driven through Boonville with my Dad and my sisters once, all too briefly en route to Mendocino. We stopped at the Boonville General Store for a sandwich and sat outside admiring the coolness of the little stretch of road and the delightfully slow pace of life. All along Hwy 128 there were orchards, farm stands, hidden hiking trails, and--of course--vineyards. I vowed to come back and do some exploring. ",
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"description": "I'd driven through Boonville with my Dad and my sisters once, all too briefly en route to Mendocino. We stopped at the Boonville General Store for a sandwich and sat outside admiring the coolness of the little stretch of road and the delightfully slow pace of life. All along Hwy 128 there were orchards, farm stands, hidden hiking trails, and--of course--vineyards. I vowed to come back and do some exploring. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/truck.jpg\" alt=\"The grounds of Philo Apple Farm\" title=\"The grounds of Philo Apple Farm\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-8213\">\u003cbr>\n\u003cem>The grounds of Philo's Apple Farm\u003c/em>\u003c/p>\n\u003cp>I'd driven through Boonville with my Dad and my sisters once, all too briefly en route to Mendocino. We stopped at the Boonville General Store for a sandwich and sat outside admiring the coolness of the little stretch of road and the delightfully slow pace of life. All along Hwy 128 there were orchards, farm stands, hidden hiking trails, and--of course--vineyards. I vowed to come back and do some exploring. \u003c/p>\n\u003cp>It did take me a good three years, but I returned last Friday for a one-day getaway with a dear friend, good wine, and great food. I’d actually wanted to make a weekend of it, stay at the \u003ca href=\"http://www.boonvillehotel.com/\">Boonville Hotel\u003c/a> and wile away a few days--but reality precludes such leisure at the moment, so we set out early and packed in as much as we could. A two hour (ish) drive, a stop at \u003ca href=\"http://www.flyinggoatcoffee.com/\">Flying Goat Coffee\u003c/a> in Santa Rosa for a little extra fuel, and we found ourselves in Anderson Valley (115 miles N of San Francisco on Hwy 128) right around lunchtime on a quiet, sunny fall day. Not only were we delighted by what we found, we both vowed to come back soon--and to stay just a bit longer. \u003c/p>\n\u003cp>\u003cstrong>The Boonville General Store\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/generalstore.jpg\" alt=\"Lunch at the Boonville General Store\" title=\"Lunch at the Boonville General Store\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-8210\">\u003cbr>\n \u003cem>Lunch at the Boonville General Store\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Right across from the \u003ca href=\"http://www.boonvillehotel.com/\">Boonville Hotel\u003c/a> sits this friendly, bustling café. Don’t let the name fool you. While they do have great provisions for picnics or treats to take home, it’s more a spot for creative, organic meals than it is a place to pick up a gallon of milk. They have cheeses, olives, amazing baked goods, jams, and pestos to grab-and-go for the road. But the idea is to take some time and eat there, either at one of the rustic indoor tables or on the breezy outdoor patio. For lunch, we shared one of the house pizzas and a sandwich of the day. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/generalstorelunch.jpg\" alt=\"Boonville General Store lunch\" title=\"Boonville General Store lunch\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-8211\">\u003c/p>\n\u003cp>The pizza had a super thin-crust (automatic ten points in my book) and was made with goat cheese, caramelized onions, local pears, bacon, and sage. The slightly sweet crisp of pear balanced with the earthy goat cheese and salty bacon made for a perfect bite. The sandwich was equally good: an organic turkey melt with Swiss cheese, lettuce, tomato, and pesto on housemade honey wheat bread. We grabbed a few pieces of homemade candy corn for the road (would love to track down their recipe for these) and lingered a bit on the patio mapping out our next move. I hear on weekends the place is a mob scene with cyclists and bikers, so if you’re looking for peace and quiet, Sunday may not be your day. \u003c/p>\n\u003cp>\u003cstrong>Boonville General Store\u003c/strong>\u003cbr>\n17810 Farrer Ln.\u003cbr>\nBoonville, CA 95415\u003cbr>\n(707) 895-9477\u003cbr>\nHours: M-F 7:30am-3pm; Sat.-Sun. 8:30-3pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com/mercantile.html\">Farmhouse Mercantile\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/mercantile.jpg\" alt=\"Home and Garden Finds at the Farmhouse Mercantile\" title=\"Home and Garden Finds at the Farmhouse Mercantile\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-8212\">\u003cbr>\n\u003cem>Home and Garden Finds at the Farmhouse Mercantile\u003c/em>\u003c/p>\n\u003cp>After lunch, we wandered down the road to the Farmhouse Mercantile, a local shop that stocks everything from unique kitchen tools, to vintage papers, paintings, tablecloths and local preserves. The owners are the folks behind \u003ca href=\"http://www.philoapplefarm.com/stand.html\">Philo's Apple Farm\u003c/a>, and they certainly have a brilliant eye for unique home and garden goods. They've hand-selected products you don't see in your everyday chain stores. From tiny whisks to mini Lodge cast-iron pans sized perfectly to fry a single egg (sheer brilliance), they've got it all. A sweet spot for gifts or to treat yourself to a post-lunch treat--precisely what I did with a new, shiny corkscrew. There’s an adjoining café so while you’re browsing, you hear the pleasant din of dishes clanking--fitting indeed. \u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com/mercantile.html\">Farmhouse Mercantile\u003c/a>\u003cbr>\n4111 Hwy 128\u003cbr>\nBoonville, CA, 95415\u003cbr>\n(707) 895-3996\u003cbr>\nHours: Thurs.-Mon. 11am-5pm (closed Tues.-Wed.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.avbc.com/\">Anderson Valley Brewing Company\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/brewingco.jpg\" alt=\"Entering-and drinking-at the Anderson Valley Brewing Company\" title=\"Entering-and drinking-at the Anderson Valley Brewing Company\" width=\"500\" height=\"463\" class=\"alignnone size-full wp-image-8209\">\u003cbr>\n\u003cem>Entering--and drinking--at the Anderson Valley Brewing Company\u003c/em>\u003c/p>\n\u003cp>Before continuing on down the road, we backtracked a few blocks, turned down Highway 253, and quickly discovered the Anderson Valley Brewing Company. Now you can get their bottled beers in select grocery stores, but I was eager to see where they’re made and try some of the seasonal brews. If you're into factory tours (we're not), they offer them daily at 11:30 am and 3:00 pm. If you like \u003ca href=\"http://www.avbc.com/tour/disc-golf/\">disc golf\u003c/a> (we don’t), there’s that, too. And if you enjoy sampling numerous beers out of small glasses (we do), then you’re in for a treat. They offer a few different samplers, ranging from 5 glasses to 12 glasses. After a pretty lengthy discussion and unsolicited input from our fellow bar-mates, we decided on the 6 glass sampler with the Hop Ottin’ IPA, Boont Amber Ale, Winter Solstice, Deep Enders Dark Porter, Oatmeal Stout, and Brother David’s Triple Triple Ale. Let’s get the negatives out of the way first: Brother David’s is, in my humble opinion, some pretty raunchy beer. When I asked the gal at the bar what the story was, she didn’t have much to offer. She said it was a strong ale in the typical Belgium tradition. Hmm, I appreciate a Belgium beer just like the next girl, but this was different. It was incredibly strong, cloyingly sweet, and tasted much more like sherry than like beer. \u003c/p>\n\u003cp>But moving on, the Winter Solstice Seasonal Ale was absolutely delightful. It literally tastes of winter and afternoons by the fireplace, with a creamy flavor and hints of spice. And if you like IPA’s, theirs is hoppy and citrusy while the Deep Enders Porter is smooth with coffee undertones. We had a great time sampling and rating the beers and chatting with other locals and visitors. Do know that they don’t serve food here. I was envisioning more of a rustic, pub-style atmosphere for some reason, but in reality, it’s quite spare and airy. People brought pooches, families, Frisbees, and even a few picnic blankets. As I’m writing this, I’m reminded of how much I regret not getting a case of the Winter Solstice to take home, and how I need to seek it out here locally. Pronto. \u003c/p>\n\u003cp>\u003ca href=\"http://www.avbc.com/\">Anderson Valley Brewing Company\u003c/a>\u003cbr>\n17700 Hwy 253\u003cbr>\nBoonville, CA 95415-0505\u003cbr>\n(707) 895-BEER\u003cbr>\nHours: Daily 11am-6pm (with the exception of Fridays, 11am-7pm)\u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com/\">Philo Apple Farm\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/applefarm.jpg\" alt=\"Apples and Orchards at The Apple Farm\" title=\"Apples and Orchards at The Apple Farm\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-8208\">\u003cbr>\n\u003cem>Apples and Orchards at The Apple Farm\u003c/em>\u003c/p>\n\u003cp>Right up the road about 5 miles (northwest of Boonville on Hwy 128) is a small family farm with a lot of appeal. Upon turning down the little gravel road, you’ll notice the farm stand first. They believe in eating in season and eating as minimally processed food as possible. Their website reads: \u003c/p>\n\u003cblockquote>\u003cp> “Food preservation is a time honored way of stretching the harvest bounty between seasons. In our not too distant past it was an absolute necessity for our rural population. Many of the techniques and recipes that used to be handed down from mother to daughter are being lost in our fast-paced times. We hope to carry on the tradition.”\u003c/p>\u003c/blockquote>\n\u003cp>The farm stand is their way of carrying on this tradition. They sell a variety of local apples and their own jams, chutneys, syrups, and vinegars. I can’t remember the last time I saw a place where you pay using the honor system. But here, you mark down what you took on a clipboard, drop your money in a slot, and call it a day. Beyond the stand itself, there are beautiful grounds open to the public where you can explore the orchards, hidden little paths, the gardens, and the pigs and roosters. If you’re lucky, the resident dog with two different colored eyes will give you the grand tour. \u003c/p>\n\u003cp>Besides the farm stand, you can opt to stay at farm in one of their cottages. I haven’t had the pleasure myself, but they look fantastic. Each cottage is unique in design and has its own porch and fireplace. From what I gather, if you’re the type of person who loves good room service and a nightly turndown, this isn’t your place. It’s more independent and private--just as you’d expect after a quaint and secluded visit to the farm. \u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com/\">Philo Apple Farm\u003c/a>\u003cbr>\n18501 Greenwood Road\u003cbr>\nPhilo, CA 95466\u003cbr>\n(707) 895-2461\u003c/p>\n\u003cp>\u003ca href=\"http://www.toulousevineyards.com/\">Toulouse Winery\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/toulouse.jpg\" alt=\"The Winery Dogs at the Toulouse Tasting Room\" title=\"The Winery Dogs at the Toulouse Tasting Room\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-8234\">\u003cbr>\n\u003cem>The Winery Dogs at the Toulouse Tasting Room\u003c/em>\u003c/p>\n\u003cp>Before we headed home, I wanted to stop at Toulouse Winery after a few locals suggested that they had some of the best Pinot around. Little did I know, they have way more than that. Vern and Maxine Boltz began the boutique winery post-retirement in a quest to become growers and do something creative with their days. The Boltz’s do all of the winemaking and bottling on site--they even live above the winery. \u003c/p>\n\u003cp>From the affable winery dog, Tess, to the friendly owners who were doling out recipes and advice on the most scenic route home, you can tell they genuinely love what they do and want to share it with their visitors. The thing that often turns me away from wineries and wine tasting is all of the pretension and artifice. It makes me sweat. At Toulouse, I was calm and collected. The tasting room is in a warehouse-type space with barrels set up as causal tables, a concrete floor, and a bunch of dogs roaming around. My kind of place. They give you tasty cheese crackers, are laid back in their presentation of wine education, and there’s’ no pressure or expectation to buy--although we did. In addition to Pinot Noir, the region’s also well known for Gewürztraminer, a slightly sweet white wine. While I generally don’t love sweeter wines, Toulouse’s was subtle and had distinct floral notes that were surprisingly refreshing. Vern mentioned he’d been looking for the perfect breakfast wine for quite some time, and he’d finally nailed it. It was hard to leave Tess, Vern and Maxine behind, but it was growing dark and we had big plans of going the long way home--and returning soon. \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.toulousevineyards.com/\">Toulouse Winery\u003c/a>\u003cbr>\n8001 Hwy 128 (P.O. Box 152)\u003cbr>\nPhilo, CA 95466\u003cbr>\n(707) 895-2828\u003cbr>\nHours: Mon.-Sun 11am-5pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Homemade Beer Battered Fish and Chips",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/beer-battered-lemon.jpg\" alt=\"beer battered lemon\" title=\"beer battered lemon\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6961\">\u003c/p>\n\u003cp>For years I searched for the ideal fish and chips. Journeying 45 minutes away to a restaurant a friend of a friend swore by, or hanging out in a shop decorated with sticky vinyl chairs and soggy fries, I was on a mission. My hunt for the ideal fish and chips -- crispy on the outside, steaming hot and tender inside -- became increasingly elusive. Sure, I would occasionally stumble upon a place with decent and sometimes quite good platters of fish, but these were far and few between and hardly ever in the Bay Area. The sad truth is that there is more awful fish and chips out there than not.\u003c/p>\n\u003cp>Now I suppose I should explain that when I want fried fish I'm looking for the beer-battered variety. The type you would find in a first-rate British pub (although I've eaten bad fish and chips in the UK as well, so the problem isn't just here). I want my teeth to bite into a perfectly crunchy coating that gives way to a delicate flaky center. I want to taste the beer in the batter and I don't want my mouth to feel like an oil slick. Bread crumbs are not an option and curses on whoever tries to pawn off breaded fish with potatoes as fish and chips. Here is an example of the horrors that lie in wait.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/bad-fish-and-chips.jpg\" alt=\"bad fish and chips\" title=\"bad fish and chips\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6959\">\u003c/p>\n\u003cp>So a few years ago -- after being served the soggiest bread-crumby fish I had ever encountered (and paying close to $15 for it) -- I decided to make my own fish and chips. I was happily surprised to find that making truly decent battered fish is both incredibly easy and straightforward. And, as is the case with all home cooking, you can control the results: want it really crispy, fry a little longer; interested in smaller pieces, cut them up; in the mood for a hearty batter, use dark beer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Another benefit to making your own fish and chips is that you can easily batter and fry up some lemon slices to go with it. These are a heavenly way to garnish the dish and after trying them at your own fish fry, you'll never want to eat fish and chips without them again.\u003c/p>\n\u003cp>If you are lucky enough to live near a restaurant with wonderful fish and chips, I am happy for you. But if you're like me and you don't, I am here to tell you that you can make homemade fish and chips that will taste better than almost anything you can buy in a restaurant or pub, and cost a fraction of the price.\u003c/p>\n\u003cp>The recipe I use is tried and true. I've made it more times than I can count, and it has never failed me. Before you start, however, there are a few basic tenets to consider concerning frying the fish and also making and eating it. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/fish-fry.jpg\" alt=\"fish fry\" title=\"fish fry\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6962\">\u003c/p>\n\u003cp>\u003cstrong>Basic frying rules to get under your belt:\u003c/strong>\u003c/p>\n\u003cp>1. If you don't have a fryer (which includes most of us), use a non-reactive deep pan that can hold enough oil to submerge at least half the fish. I use my trusty large cast iron pan and it works great.\u003cbr>\n2. Use an oil with a high burn rate. I like to use canola oil. Don't use olive oil as it will scorch and flavor the fish.\u003cbr>\n3. Do not overheat your oil or it will burn the batter. I usually start the pan on medium high and slowly work my way down to medium and then medium low as the pan continues to heat the longer you fry.\u003cbr>\n4. Do not underheat your oil. Frying your fish in underheated oil leads to the batter sliding off the fish. Not a pretty sight. I'm not sure what the actual temperature of the oil should be, as I don't have a thermometer, but you can test the oil by placing a small teaspoon of batter in the oil. If it doesn't sink to the bottom of the pan and sizzles nicely, you should be good to go.\u003cbr>\n5. Use a fry screen if you have one as it will help reduce splatter and keep your stove from becoming a complete mess.\u003cbr>\n6. Be sure to gently lay the fish into the oil so you don't spatter it onto your hand (which really hurts!).\u003cbr>\nIf you follow these rules, you should be in good frying shape.\u003c/p>\n\u003cp>\u003cstrong>General rules for making and eating fish and chips:\u003c/strong>\u003c/p>\n\u003cp>1. Dark beer gives the dish a more complex flavor while lighter beers are more subtle. Choose whichever you prefer.\u003cbr>\n2. Look for meaty white fish. Please don’'t use Atlantic cod as it's endangered and, according to the \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Monterey Bay Aquarium Seafood Watch list\u003c/a>, we're \"fishing the last 10% of this population.\" Other great choices are Alaskan Pacific Cod and Pacific Halibut. I've also made it with catfish, which worked well.\u003cbr>\n3. Try to use fresh fish instead of thawed frozen, which tends to taste dry.\u003cbr>\n4. Pat the fish dry with a paper towel before seasoning and dipping in the batter.\u003cbr>\n5. Serve with malt vinegar, which perfectly accents the beer batter. If you don't have any, try fresh lemon juice.\u003cbr>\n6. Consider making your own tartar sauce by mixing good mayonnaise, chopped up sweet pickles, and a little horseradish.\u003c/p>\n\u003cp>As for the chips, I bake them. Yes... you heard me. I bake them. They come out crispy and seasoned perfectly. Best of all, my potatoes are not reduced to the sad fate of sogginess which often happens with home fried fries. Here's my \u003ca href=\"http://deniseskitchen.wordpress.com/2008/04/09/crispy-homemade-fries/\">recipe\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/beer-battered-fish-with-lemons.jpg\" alt=\"beer battered fish with lemons\" title=\"beer battered fish with lemons\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6964\">\u003c/p>\n\u003cp>\u003cstrong>Homemade Beer Battered Fish\u003c/strong>\u003cbr>\n\u003cstrong>\u003cbr>\nServes:\u003c/strong> 4 people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>6 - 8 medium-sized pieces of white fish\u003cbr>\n1 cup all-purpose flour\u003cbr>\n1 cup beer\u003cbr>\n1/2 tsp salt\u003cbr>\n1/2 tsp black pepper\u003cbr>\n1/2 teaspoon dried thyme\u003cbr>\nEnough oil to fill half a large non-reactive pan (about 1 cup)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Pat fish dry and lay on a plate. Season with salt and pepper.\u003cbr>\n2. Heat oil in pan.\u003cbr>\n3. While oil is heating, mix flour, beer, salt, pepper and thyme in a large bowl. Whisk until everything is fully incorporated. The mixture should reach the consistency of pancake batter. Add more beer if necessary.\u003cbr>\n4. When oil is hot (test using method #4 in the frying rules section above), coat two pieces of fish in batter and then gently lie them in the oil. Be sure to fully coat the fish and be careful not to splash oil on yourself.\u003cbr>\n5. Cook fish until it is crispy and a rich brown color. Pick up each piece of fish with a fork and gently turn them over. Cook on the other side until done.\u003cbr>\n6. Drain fish on a plate lined with paper towels and fry the remaining fish pieces.\u003cbr>\n7. Serve hot with malt vinegar and battered lemon slices (recipe below).\u003c/p>\n\u003cp>\u003cstrong>Beer Battered Lemon Slices\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 slices\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 lemon cut into 1/4-inch slices (not including the ends)\u003cbr>\nLeftover batter and oil from your beer battered fish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>1. Remove seeds from lemon slices.\u003cbr>\n2. Coat slices with batter.\u003cbr>\n3. Lay lemon slices in the hot cooking oil and brown on each side.\u003cbr>\n4. Remove from pan and serve with fish.\u003c/p>\n\n",
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"excerpt": "So a few years ago -- after being served the soggiest bread-crumby fish I had ever encountered (and paying close to $15 for it) -- I decided to make my own fish and chips. I was happily surprised to find that making truly decent battered fish is both incredibly easy and straightforward. And, as is the case with all home cooking, you can control the results: want it really crispy, fry a little longer; interested in smaller pieces, cut them up; in the mood for a hearty batter, use dark beer.",
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"headline": "Homemade Beer Battered Fish and Chips",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/beer-battered-lemon.jpg\" alt=\"beer battered lemon\" title=\"beer battered lemon\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6961\">\u003c/p>\n\u003cp>For years I searched for the ideal fish and chips. Journeying 45 minutes away to a restaurant a friend of a friend swore by, or hanging out in a shop decorated with sticky vinyl chairs and soggy fries, I was on a mission. My hunt for the ideal fish and chips -- crispy on the outside, steaming hot and tender inside -- became increasingly elusive. Sure, I would occasionally stumble upon a place with decent and sometimes quite good platters of fish, but these were far and few between and hardly ever in the Bay Area. The sad truth is that there is more awful fish and chips out there than not.\u003c/p>\n\u003cp>Now I suppose I should explain that when I want fried fish I'm looking for the beer-battered variety. The type you would find in a first-rate British pub (although I've eaten bad fish and chips in the UK as well, so the problem isn't just here). I want my teeth to bite into a perfectly crunchy coating that gives way to a delicate flaky center. I want to taste the beer in the batter and I don't want my mouth to feel like an oil slick. Bread crumbs are not an option and curses on whoever tries to pawn off breaded fish with potatoes as fish and chips. Here is an example of the horrors that lie in wait.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/bad-fish-and-chips.jpg\" alt=\"bad fish and chips\" title=\"bad fish and chips\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6959\">\u003c/p>\n\u003cp>So a few years ago -- after being served the soggiest bread-crumby fish I had ever encountered (and paying close to $15 for it) -- I decided to make my own fish and chips. I was happily surprised to find that making truly decent battered fish is both incredibly easy and straightforward. And, as is the case with all home cooking, you can control the results: want it really crispy, fry a little longer; interested in smaller pieces, cut them up; in the mood for a hearty batter, use dark beer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Another benefit to making your own fish and chips is that you can easily batter and fry up some lemon slices to go with it. These are a heavenly way to garnish the dish and after trying them at your own fish fry, you'll never want to eat fish and chips without them again.\u003c/p>\n\u003cp>If you are lucky enough to live near a restaurant with wonderful fish and chips, I am happy for you. But if you're like me and you don't, I am here to tell you that you can make homemade fish and chips that will taste better than almost anything you can buy in a restaurant or pub, and cost a fraction of the price.\u003c/p>\n\u003cp>The recipe I use is tried and true. I've made it more times than I can count, and it has never failed me. Before you start, however, there are a few basic tenets to consider concerning frying the fish and also making and eating it. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/fish-fry.jpg\" alt=\"fish fry\" title=\"fish fry\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6962\">\u003c/p>\n\u003cp>\u003cstrong>Basic frying rules to get under your belt:\u003c/strong>\u003c/p>\n\u003cp>1. If you don't have a fryer (which includes most of us), use a non-reactive deep pan that can hold enough oil to submerge at least half the fish. I use my trusty large cast iron pan and it works great.\u003cbr>\n2. Use an oil with a high burn rate. I like to use canola oil. Don't use olive oil as it will scorch and flavor the fish.\u003cbr>\n3. Do not overheat your oil or it will burn the batter. I usually start the pan on medium high and slowly work my way down to medium and then medium low as the pan continues to heat the longer you fry.\u003cbr>\n4. Do not underheat your oil. Frying your fish in underheated oil leads to the batter sliding off the fish. Not a pretty sight. I'm not sure what the actual temperature of the oil should be, as I don't have a thermometer, but you can test the oil by placing a small teaspoon of batter in the oil. If it doesn't sink to the bottom of the pan and sizzles nicely, you should be good to go.\u003cbr>\n5. Use a fry screen if you have one as it will help reduce splatter and keep your stove from becoming a complete mess.\u003cbr>\n6. Be sure to gently lay the fish into the oil so you don't spatter it onto your hand (which really hurts!).\u003cbr>\nIf you follow these rules, you should be in good frying shape.\u003c/p>\n\u003cp>\u003cstrong>General rules for making and eating fish and chips:\u003c/strong>\u003c/p>\n\u003cp>1. Dark beer gives the dish a more complex flavor while lighter beers are more subtle. Choose whichever you prefer.\u003cbr>\n2. Look for meaty white fish. Please don’'t use Atlantic cod as it's endangered and, according to the \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Monterey Bay Aquarium Seafood Watch list\u003c/a>, we're \"fishing the last 10% of this population.\" Other great choices are Alaskan Pacific Cod and Pacific Halibut. I've also made it with catfish, which worked well.\u003cbr>\n3. Try to use fresh fish instead of thawed frozen, which tends to taste dry.\u003cbr>\n4. Pat the fish dry with a paper towel before seasoning and dipping in the batter.\u003cbr>\n5. Serve with malt vinegar, which perfectly accents the beer batter. If you don't have any, try fresh lemon juice.\u003cbr>\n6. Consider making your own tartar sauce by mixing good mayonnaise, chopped up sweet pickles, and a little horseradish.\u003c/p>\n\u003cp>As for the chips, I bake them. Yes... you heard me. I bake them. They come out crispy and seasoned perfectly. Best of all, my potatoes are not reduced to the sad fate of sogginess which often happens with home fried fries. Here's my \u003ca href=\"http://deniseskitchen.wordpress.com/2008/04/09/crispy-homemade-fries/\">recipe\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/beer-battered-fish-with-lemons.jpg\" alt=\"beer battered fish with lemons\" title=\"beer battered fish with lemons\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6964\">\u003c/p>\n\u003cp>\u003cstrong>Homemade Beer Battered Fish\u003c/strong>\u003cbr>\n\u003cstrong>\u003cbr>\nServes:\u003c/strong> 4 people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>6 - 8 medium-sized pieces of white fish\u003cbr>\n1 cup all-purpose flour\u003cbr>\n1 cup beer\u003cbr>\n1/2 tsp salt\u003cbr>\n1/2 tsp black pepper\u003cbr>\n1/2 teaspoon dried thyme\u003cbr>\nEnough oil to fill half a large non-reactive pan (about 1 cup)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Pat fish dry and lay on a plate. Season with salt and pepper.\u003cbr>\n2. Heat oil in pan.\u003cbr>\n3. While oil is heating, mix flour, beer, salt, pepper and thyme in a large bowl. Whisk until everything is fully incorporated. The mixture should reach the consistency of pancake batter. Add more beer if necessary.\u003cbr>\n4. When oil is hot (test using method #4 in the frying rules section above), coat two pieces of fish in batter and then gently lie them in the oil. Be sure to fully coat the fish and be careful not to splash oil on yourself.\u003cbr>\n5. Cook fish until it is crispy and a rich brown color. Pick up each piece of fish with a fork and gently turn them over. Cook on the other side until done.\u003cbr>\n6. Drain fish on a plate lined with paper towels and fry the remaining fish pieces.\u003cbr>\n7. Serve hot with malt vinegar and battered lemon slices (recipe below).\u003c/p>\n\u003cp>\u003cstrong>Beer Battered Lemon Slices\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 slices\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 lemon cut into 1/4-inch slices (not including the ends)\u003cbr>\nLeftover batter and oil from your beer battered fish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Remove seeds from lemon slices.\u003cbr>\n2. Coat slices with batter.\u003cbr>\n3. Lay lemon slices in the hot cooking oil and brown on each side.\u003cbr>\n4. Remove from pan and serve with fish.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Wandering the unfamiliar, blandly mall-like environs of Jack London Square, a kind of mini-Emeryville, only with space, better taste, and a harbor view, you might have wondered where all the food-seeking hipsters were. It was Friday night, after all, the opening of Oakland's \u003ca href=\"http://eatrealfest.org\">Eat Real Festival\u003c/a>, yet there was no waft of organic pork carnitas, no compostable spoons littering the ground. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/drinkrealbeer500.jpg\" alt=\"drink real beer\" title=\"drink real beer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6476\">\u003c/p>\n\u003cp>But wait, what's in the hand of that guy strolling by? Was it a Mason jar filled with \u003ca href=\"http://www.21st-amendment.com/\">watermelon wheat beer\u003c/a>? And was that the Soviet-red logo for \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a> coffee, painted on the side of a bike trailer peddling (by pedaling) a load of high-octane iced coffee? Hay bales for seats, toddlers clutching ice-cream cones while Mom and Dad downed a brew: this was definitely the place. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/ritualcoffeebike500.jpg\" alt=\"ritual coffee bike\" title=\"ritual coffee bike\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6473\"> \u003c/p>\n\u003cp>Friday's unseasonally balmy night (\"Earthquake weather,\" nodded numerous passerby sagely, but that didn't seem to stop them from promenading along the waterfront, lemon-shiso sorbet dripping down their chins) made a perfect soft opening for the festival, which began with an open-air beer tasting ($25 for your own festival-logo'd glass drinking jar plus 8 tickets for filling it up, or $7 for a single serve) and ice-cream social. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some real food to go with the beer would have been nice, but that would have to wait until the real crowds arrived on Saturday and Sunday. In the interim, then, there was the rare chance to sample and buy ice cream and sorbet from a dozen local makers with barely a line to be seen. Scream, Ici, Bi-Rite Creamery, Straus Ice Cream, Fenton's, Ceci, and more were scooping flavors ranging from pomegranate (Fenton's) to beet-lemon (Scream, and surprisingly good--like frozen borscht, in the tastiest possible way). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/iciicecream500.jpg\" alt=\"ici ice cream\" title=\"ici ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6475\">\u003c/p>\n\u003cp>There was an open-air game of Edible Pursuit (who knew the popsicle was invented in Oakland?), a highly competitive canning contest (dubbed, of course, \u003cem>Yes I Can\u003c/em>), live jazz and a whole lot of happy cone-licking kids. \u003c/p>\n\u003cp>Saturday, of course, was a lot busier, but the vibe stayed mellow. There was all that beer, for starters, and plenty of port-a-potties, and a lot of space to sprawl, wander, and lie out on the grass and watch the sailboats breeze by. You could check out the greywater recycling system set up by the crew at Aquaponics, watch cooking demonstrations, stroll through the expansive indoor marketplace to chat up farmers and artisanal jam-makers, or just go get more beer. \u003c/p>\n\u003cp>Or, if you wanted to eat, you could stand in line. It's inevitable, at events like this that are all about the food, that the main activity ends up being waiting in line. The lines weren't too bad, actually, but they moved slowly. \u003c/p>\n\u003cp>Very slowly. Watching four guys put together one plate at \u003ca href=\"http://www.jimnnicks.com/\">Jim and Nick's\u003c/a>--one massaging the shredded pork into a ball and put it on the bun, one scooping the pimento cheese, another putting on the pickles and saltines, and a fourth chatting up whichever cute girl was handing over her money, I did a little minutes-per-plate x people-in-line math, and gave up, even though I was longing to try a plate made by a bunch of Southern barbecue guys who had driven their rig all the way from Alabama to crash the event and show the West Coast how to bbq. \u003c/p>\n\u003cp>The trick, I realized, was to pick one long line--like the one for Seoul Food's Korean tacos-- and then send your friends out on recon missions to the shorter lines, so you'd have something to eat while you waited in line for something to eat. \u003c/p>\n\u003cp>Where the recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/24/sf-street-food-fanatics-unite/\">SF Street Food Festival\u003c/a> skipped actual street food for slimmed-down restaurant eats, Eat Real did keep it real, with taco trucks, soul food ribs and the \u003ca href=\"http://twitter.com/sexysoupcart\">Sexy Soup Lady\u003c/a> in a pink apron straddling her three-wheeled soup cart. And the prices were right, too, with nothing over $5. \u003c/p>\n\u003cp>Of course, this meant was nearly everything was some culturally-inspired variation on meat and dough, all squeezed down to the size of a slider, from pulled-chicken barbecue on a bun and Korean spicy-pork tacos to pupusas and bite-sized brisket sandwiches. Finding vegetables (beyond salsa and coleslaw) took a little searching, and it helped it if you liked falafel, didn't mind patronizing the fancy-tapas truck of festival co-sponsor Whole Foods, or got there before the veggie-pie folks had sold through their entire inventory. For dessert, there was more ice cream, of course. And cupcakes!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What it was, overall, was a fun local event, a late-summer festival that did feel very Oaklandish, mixing up $3 pupusas with $20 \"Street Food\" t-shirts. \u003c/p>\n\n",
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"excerpt": "The trick, I realized, was to pick one long line--like the one for Seoul Food's Korean tacos-- and then send your friends out on recon missions to the shorter lines, so you'd have something to eat while you waited in line for something to eat. \r\nWhere the recent SF Street Food Festival skipped actual street food for slimmed-down restaurant eats, Eat Real did keep it real, with taco trucks, soul food ribs and the Sexy Soup Lady in a pink apron straddling her three-wheeled soup cart. And the prices were right, too, with nothing over $5. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Wandering the unfamiliar, blandly mall-like environs of Jack London Square, a kind of mini-Emeryville, only with space, better taste, and a harbor view, you might have wondered where all the food-seeking hipsters were. It was Friday night, after all, the opening of Oakland's \u003ca href=\"http://eatrealfest.org\">Eat Real Festival\u003c/a>, yet there was no waft of organic pork carnitas, no compostable spoons littering the ground. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/drinkrealbeer500.jpg\" alt=\"drink real beer\" title=\"drink real beer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6476\">\u003c/p>\n\u003cp>But wait, what's in the hand of that guy strolling by? Was it a Mason jar filled with \u003ca href=\"http://www.21st-amendment.com/\">watermelon wheat beer\u003c/a>? And was that the Soviet-red logo for \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a> coffee, painted on the side of a bike trailer peddling (by pedaling) a load of high-octane iced coffee? Hay bales for seats, toddlers clutching ice-cream cones while Mom and Dad downed a brew: this was definitely the place. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/ritualcoffeebike500.jpg\" alt=\"ritual coffee bike\" title=\"ritual coffee bike\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6473\"> \u003c/p>\n\u003cp>Friday's unseasonally balmy night (\"Earthquake weather,\" nodded numerous passerby sagely, but that didn't seem to stop them from promenading along the waterfront, lemon-shiso sorbet dripping down their chins) made a perfect soft opening for the festival, which began with an open-air beer tasting ($25 for your own festival-logo'd glass drinking jar plus 8 tickets for filling it up, or $7 for a single serve) and ice-cream social. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some real food to go with the beer would have been nice, but that would have to wait until the real crowds arrived on Saturday and Sunday. In the interim, then, there was the rare chance to sample and buy ice cream and sorbet from a dozen local makers with barely a line to be seen. Scream, Ici, Bi-Rite Creamery, Straus Ice Cream, Fenton's, Ceci, and more were scooping flavors ranging from pomegranate (Fenton's) to beet-lemon (Scream, and surprisingly good--like frozen borscht, in the tastiest possible way). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/iciicecream500.jpg\" alt=\"ici ice cream\" title=\"ici ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6475\">\u003c/p>\n\u003cp>There was an open-air game of Edible Pursuit (who knew the popsicle was invented in Oakland?), a highly competitive canning contest (dubbed, of course, \u003cem>Yes I Can\u003c/em>), live jazz and a whole lot of happy cone-licking kids. \u003c/p>\n\u003cp>Saturday, of course, was a lot busier, but the vibe stayed mellow. There was all that beer, for starters, and plenty of port-a-potties, and a lot of space to sprawl, wander, and lie out on the grass and watch the sailboats breeze by. You could check out the greywater recycling system set up by the crew at Aquaponics, watch cooking demonstrations, stroll through the expansive indoor marketplace to chat up farmers and artisanal jam-makers, or just go get more beer. \u003c/p>\n\u003cp>Or, if you wanted to eat, you could stand in line. It's inevitable, at events like this that are all about the food, that the main activity ends up being waiting in line. The lines weren't too bad, actually, but they moved slowly. \u003c/p>\n\u003cp>Very slowly. Watching four guys put together one plate at \u003ca href=\"http://www.jimnnicks.com/\">Jim and Nick's\u003c/a>--one massaging the shredded pork into a ball and put it on the bun, one scooping the pimento cheese, another putting on the pickles and saltines, and a fourth chatting up whichever cute girl was handing over her money, I did a little minutes-per-plate x people-in-line math, and gave up, even though I was longing to try a plate made by a bunch of Southern barbecue guys who had driven their rig all the way from Alabama to crash the event and show the West Coast how to bbq. \u003c/p>\n\u003cp>The trick, I realized, was to pick one long line--like the one for Seoul Food's Korean tacos-- and then send your friends out on recon missions to the shorter lines, so you'd have something to eat while you waited in line for something to eat. \u003c/p>\n\u003cp>Where the recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/24/sf-street-food-fanatics-unite/\">SF Street Food Festival\u003c/a> skipped actual street food for slimmed-down restaurant eats, Eat Real did keep it real, with taco trucks, soul food ribs and the \u003ca href=\"http://twitter.com/sexysoupcart\">Sexy Soup Lady\u003c/a> in a pink apron straddling her three-wheeled soup cart. And the prices were right, too, with nothing over $5. \u003c/p>\n\u003cp>Of course, this meant was nearly everything was some culturally-inspired variation on meat and dough, all squeezed down to the size of a slider, from pulled-chicken barbecue on a bun and Korean spicy-pork tacos to pupusas and bite-sized brisket sandwiches. Finding vegetables (beyond salsa and coleslaw) took a little searching, and it helped it if you liked falafel, didn't mind patronizing the fancy-tapas truck of festival co-sponsor Whole Foods, or got there before the veggie-pie folks had sold through their entire inventory. For dessert, there was more ice cream, of course. And cupcakes!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What it was, overall, was a fun local event, a late-summer festival that did feel very Oaklandish, mixing up $3 pupusas with $20 \"Street Food\" t-shirts. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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