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Through stories across various mediums, Ruth explores the creation and consumption of cultural products. You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=mm&r=g","twitter":"root_g","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":[]}],"headData":{"title":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=mm&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=mm&r=g"},"isLoading":false,"link":"/author/rgebreyesus"},"mwise":{"type":"authors","id":"11677","meta":{"index":"authors_1716337520","id":"11677","found":true},"name":"Maya Wise","firstName":null,"lastName":null,"slug":"mwise","email":"mwise@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"Associate Video & Engagement Producer","bio":"Maya is an associate video producer for KQED Food and leads digital engagement for \u003cem>Check, Please! Bay Area\u003c/em>. She also produces Bay Area documentary films with a focus on human rights, identity and belonging. In her previous career as a health communications specialist, she led multimedia advocacy campaigns and developed strategies to help patients navigate the healthcare system.","avatar":"https://secure.gravatar.com/avatar/be8151d2ff0b8d86d7fe0198f89dea95?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Maya Wise | KQED","description":"Associate Video & Engagement Producer","ogImgSrc":"https://secure.gravatar.com/avatar/be8151d2ff0b8d86d7fe0198f89dea95?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/be8151d2ff0b8d86d7fe0198f89dea95?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/mwise"},"aonyejekwe":{"type":"authors","id":"11723","meta":{"index":"authors_1716337520","id":"11723","found":true},"name":"Anthonia Onyejekwe","firstName":"Anthonia","lastName":"Onyejekwe","slug":"aonyejekwe","email":"aonyejekwe@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Contributor","bio":null,"avatar":"https://secure.gravatar.com/avatar/44c9068b8c006c33ddf0f3c671acfe4c?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":"https://www.instagram.com/ahhtonia/","linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"Anthonia Onyejekwe | KQED","description":"KQED Contributor","ogImgSrc":"https://secure.gravatar.com/avatar/44c9068b8c006c33ddf0f3c671acfe4c?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/44c9068b8c006c33ddf0f3c671acfe4c?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/aonyejekwe"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_139811":{"type":"posts","id":"bayareabites_139811","meta":{"index":"posts_1716263798","site":"bayareabites","id":"139811","score":null,"sort":[1614357026000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1614357026,"format":"video","disqusTitle":"Amawele's Cuisine Brings South African Flavors to San Francisco","title":"Amawele's Cuisine Brings South African Flavors to San Francisco","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>\u003cspan style=\"font-weight: 400\">Pam and Wendy Drew are South African identical twins who do everything together; from travel to entering the same career paths and now owning and operating \u003ca href=\"https://amaweles.com/\">Amawele’s Cuisine\u003c/a> in San Francisco. The name of their restaurant came easy—it simply means “The Twins” in Zulu.\u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_139817\" class=\"wp-caption alignnone\" style=\"max-width: 683px\">\u003cimg class=\"wp-image-139817 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_4.jpg\" alt=\"\" width=\"683\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_4.jpg 683w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_4-160x225.jpg 160w\" sizes=\"(max-width: 683px) 100vw, 683px\">\u003cfigcaption class=\"wp-caption-text\">Young Pam and Wendy.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Amawele’s Cuisine serves what Wendy and Pam consider to be Durban-inspired dishes. Pam and Wendy grew up in Durban, South Africa, in a culturally diverse community. Not only was their community heavily diverse, so was their family. “We are what they consider as colored because of cultural mix,” says Pam. “Our family is extremely diverse. So we [have] Indian aunties, we have Black uncles, white grandparents. [Also], Cape Malaysian is part of our DNA as well.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139818\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139818 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-1536x1152.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-1920x1440.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7.jpg 2016w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy as children with their mother Nadia Drew Loretta.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">As a city, Durban is considered to have the largest concentrated population of Indians outside of India. Indian influences had a major impact on the dishes that Wendy and Pam consumed growing up, and they quickly learned how to prepare such dishes at a young age—many of which can be found on Amawele’s menu today.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of the components that they use on their menu is Roti, a buttery, thin Indian flatbread that is dipped in a variety of sauces and curries. Although Roti is traditionally Indian, Pam and Wendy decided to reinvent it with secret spices; they call it South African Roti or Amawele’s Roti. (Currently, their South African Roti is headed to retail nationwide.)\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://www.instagram.com/p/CEDNb4BhMxA/?utm_source=ig_web_copy_link\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The idea of opening Amawele’s Cuisine didn’t materialize until they moved to the United States. In South Africa, they had both worked in finance, and were eager to travel. Their initial plan was to move to the U.S. for a year or two, but upon arrival they saw the opportunities for business and decided to stay. While working to pick up jobs to make ends meet, they kept the faith that something bigger and better was heading their direction.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When South Africa hosted the 2010 World Cup, Pam and Wendy started planning a party with friends. They soon realized that San Francisco didn’t have any South African restaurants that could provide food for the party. Without a beat, they decided to prepare their favorite dishes, and sure enough, their spicy, flavorful meals were a hit. The next day, their friends encouraged them to open a restaurant. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139848\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139848 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-800x607.jpg\" alt=\"\" width=\"800\" height=\"607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-800x607.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-1020x774.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-768x583.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555.jpg 1125w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy with a friend at the World Cup 2010 party.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">But Amawele’s Cuisine didn’t happen overnight—in fact, it took nearly three years to finally open. In the meantime, Pam and Wendy marketed their business while driving rideshare, saved money by working as nannies, and eventually borrowed $100,000 on credit cards. Although they had supportive friends, the realities of opening a business as two black immigrant women in San Francisco was a challenge. “People didn't look at us and say, ‘Oh, I see success in you.’ It was a little hard,” Pam says. “it wasn't like they just said, ‘Oh, well, yeah, they'll just sign the lease. Go in.’ We had to do a lot of begging and pleading.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139843\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139843 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-1536x1152.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-1920x1440.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy in 2012 in Las Vegas for the Rugby 7's.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In May of 2013, Amawele’s Cuisine finally opened its doors in the Financial District at San Francisco’s Rincon Center. Like most restaurants, the first few days were a struggle. “We went home and we literally cried ourselves to sleep,” Pam says. “We were like, ‘What did we do?’”\u003c/span>\u003c/p>\n\u003cp>\u003ciframe title=\"Twin Sisters Bring South African Comfort Food to the Bay | Dishes of the Diaspora\" width=\"640\" height=\"360\" src=\"https://www.youtube.com/embed/Sm4PAOs4vsQ?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cfigure id=\"attachment_139842\" class=\"wp-caption alignnone\" style=\"max-width: 750px\">\u003cimg class=\"wp-image-139842 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic7.jpg\" alt=\"\" width=\"750\" height=\"746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic7.jpg 750w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic7-160x159.jpg 160w\" sizes=\"(max-width: 750px) 100vw, 750px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy at the Amawele's Cuisine brick and mortar.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_139841\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139841 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-1152x1536.jpg 1152w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9.jpg 1512w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy with their mother and brother at the Amawele's brick and mortar.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Fortunately, things changed by the end of the week, when customers came fluttering in. Some customers had trouble understanding the dishes, and even asked if the restaurant ever served exotic dishes like ostrich eggs or crocodile meat. “I never had an ostrich in my life, so I'm not going to sell something I don't know,” says Pam. “And again, it's not a typical South African dish, it's not. So there was a lot of educating in terms of...South African Cuisine.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of the most popular dishes at Amawele’s is Bunny Chow, a cross-cultural dish of English, Indian and Zulu cuisine. Bunny Chow is a hollowed-out quarter loaf of sweet white bread filled with either chicken curry, vegetable curry, lamb curry or beef curry, served with a side of pickled carrots to ease the spiciness. The name “Bunny” is another word for \u003ci>Bania\u003c/i>, an Indian caste of merchants who used white bread as bowls to transport their curries. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Initially the twins were against putting it on the menu; they simply couldn’t imagine seeing men in suits digging into Bunny Chow. So they introduced it to diners as similar to a soup bowl, and it soon became their most popular dish on the menu.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139832\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139832 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-2048x1365.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Preparing the Bunny Chow. \u003ccite>(Cecilia Phillips / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_139830\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139830 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-2048x1365.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The plated Bunny Chow \u003ccite>(Cecilia Phillips / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Another best-selling item is their Cape Malay Rice, a popular dish from the Cape Malays of Capetown, South Africa. The rice, vibrant yellow from the tumeric, and made with curry, cinnamon, and vegetables. They like to call it a type of Biryani rice—familiar, but with a different taste. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CK2ZqsrhL5U/?utm_source=ig_web_copy_link\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Despite success at their brick and mortar, Pam and Wendy decided to close the restaurant in 2019 and focus primarily on online subscriptions, corporate catering and retail. “I feel like that was a massive blessing in disguise, because none of us knew what was going to happen in 2020,” Wendy says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Currently Pam and Wendy rent kitchen space at \u003ca href=\"https://www.eclecticcookery.com/\">Eclectic Cookery\u003c/a>, located in Bayview-Hunters Point, and have a monthly rotating subscription box of South African dishes for customers to order. Says Pam, “Each box has about three full South African meals. [Also], every month a double crusted savory pie is featured, because that's also one of our signature dishes coming from Durban.”\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CGD1oywBSuc/?utm_source=ig_web_copy_link\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Online, Pam and Wendy also sell \u003ca href=\"https://amaweles.com/order-amaweles/drinks/amaweles-refreshers/\">Rooibos Refreshers\u003c/a>, an herbal brew made from leaves that can only be grown in Capetown, and \u003ca href=\"https://amaweles.com/order-amaweles/sauces/amaweles-peri-peri-hot-sauce/\">Peri Peri hot sauce\u003c/a>. At the moment, Amawele’s only accepts Bay Area orders, but will soon expand nationwide. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CIL92LdhP6w/?utm_source=ig_web_copy_link\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-139823\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-2048x1365.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And as for the future? Says Wendy, “We just want to move forward.” \u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">For authentic Durban South African cuisine, head over to \u003ca href=\"https://amaweles.com/\">Amaweles.com\u003c/a>. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n","disqusIdentifier":"139811 https://ww2.kqed.org/bayareabites/?p=139811","disqusUrl":"https://ww2.kqed.org/bayareabites/2021/02/26/amaweles-cuisine-brings-south-african-flavors-to-san-francisco/","stats":{"hasVideo":true,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":1175,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":21},"modified":1621382491,"excerpt":null,"headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Twin sisters and chefs Pam and Wendy Drew make spicy South African comfort food inspired by their childhood at Amawele's Cuisine in San Francisco.","title":"Amawele's Cuisine Brings South African Flavors to San Francisco | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Amawele's Cuisine Brings South African Flavors to San Francisco","datePublished":"2021-02-26T08:30:26-08:00","dateModified":"2021-05-18T17:01:31-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"amaweles-cuisine-brings-south-african-flavors-to-san-francisco","status":"publish","templateType":"standard","videoEmbed":"https://youtu.be/Sm4PAOs4vsQ","featuredImageType":"standard","path":"/bayareabites/139811/amaweles-cuisine-brings-south-african-flavors-to-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Pam and Wendy Drew are South African identical twins who do everything together; from travel to entering the same career paths and now owning and operating \u003ca href=\"https://amaweles.com/\">Amawele’s Cuisine\u003c/a> in San Francisco. The name of their restaurant came easy—it simply means “The Twins” in Zulu.\u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_139817\" class=\"wp-caption alignnone\" style=\"max-width: 683px\">\u003cimg class=\"wp-image-139817 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_4.jpg\" alt=\"\" width=\"683\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_4.jpg 683w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_4-160x225.jpg 160w\" sizes=\"(max-width: 683px) 100vw, 683px\">\u003cfigcaption class=\"wp-caption-text\">Young Pam and Wendy.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Amawele’s Cuisine serves what Wendy and Pam consider to be Durban-inspired dishes. Pam and Wendy grew up in Durban, South Africa, in a culturally diverse community. Not only was their community heavily diverse, so was their family. “We are what they consider as colored because of cultural mix,” says Pam. “Our family is extremely diverse. So we [have] Indian aunties, we have Black uncles, white grandparents. [Also], Cape Malaysian is part of our DNA as well.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139818\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139818 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-1536x1152.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-1920x1440.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7.jpg 2016w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy as children with their mother Nadia Drew Loretta.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">As a city, Durban is considered to have the largest concentrated population of Indians outside of India. Indian influences had a major impact on the dishes that Wendy and Pam consumed growing up, and they quickly learned how to prepare such dishes at a young age—many of which can be found on Amawele’s menu today.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of the components that they use on their menu is Roti, a buttery, thin Indian flatbread that is dipped in a variety of sauces and curries. Although Roti is traditionally Indian, Pam and Wendy decided to reinvent it with secret spices; they call it South African Roti or Amawele’s Roti. (Currently, their South African Roti is headed to retail nationwide.)\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramUrl":"https://www.instagram.com/p/CEDNb4BhMxA/?utm_source=ig_web_copy_link"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">The idea of opening Amawele’s Cuisine didn’t materialize until they moved to the United States. In South Africa, they had both worked in finance, and were eager to travel. Their initial plan was to move to the U.S. for a year or two, but upon arrival they saw the opportunities for business and decided to stay. While working to pick up jobs to make ends meet, they kept the faith that something bigger and better was heading their direction.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When South Africa hosted the 2010 World Cup, Pam and Wendy started planning a party with friends. They soon realized that San Francisco didn’t have any South African restaurants that could provide food for the party. Without a beat, they decided to prepare their favorite dishes, and sure enough, their spicy, flavorful meals were a hit. The next day, their friends encouraged them to open a restaurant. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139848\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139848 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-800x607.jpg\" alt=\"\" width=\"800\" height=\"607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-800x607.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-1020x774.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-768x583.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555.jpg 1125w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy with a friend at the World Cup 2010 party.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">But Amawele’s Cuisine didn’t happen overnight—in fact, it took nearly three years to finally open. In the meantime, Pam and Wendy marketed their business while driving rideshare, saved money by working as nannies, and eventually borrowed $100,000 on credit cards. Although they had supportive friends, the realities of opening a business as two black immigrant women in San Francisco was a challenge. “People didn't look at us and say, ‘Oh, I see success in you.’ It was a little hard,” Pam says. “it wasn't like they just said, ‘Oh, well, yeah, they'll just sign the lease. Go in.’ We had to do a lot of begging and pleading.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139843\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139843 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-1536x1152.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-1920x1440.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy in 2012 in Las Vegas for the Rugby 7's.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In May of 2013, Amawele’s Cuisine finally opened its doors in the Financial District at San Francisco’s Rincon Center. Like most restaurants, the first few days were a struggle. “We went home and we literally cried ourselves to sleep,” Pam says. “We were like, ‘What did we do?’”\u003c/span>\u003c/p>\n\u003cp>\u003ciframe title=\"Twin Sisters Bring South African Comfort Food to the Bay | Dishes of the Diaspora\" width=\"640\" height=\"360\" src=\"https://www.youtube.com/embed/Sm4PAOs4vsQ?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cfigure id=\"attachment_139842\" class=\"wp-caption alignnone\" style=\"max-width: 750px\">\u003cimg class=\"wp-image-139842 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic7.jpg\" alt=\"\" width=\"750\" height=\"746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic7.jpg 750w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic7-160x159.jpg 160w\" sizes=\"(max-width: 750px) 100vw, 750px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy at the Amawele's Cuisine brick and mortar.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_139841\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139841 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-1152x1536.jpg 1152w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9.jpg 1512w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy with their mother and brother at the Amawele's brick and mortar.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Fortunately, things changed by the end of the week, when customers came fluttering in. Some customers had trouble understanding the dishes, and even asked if the restaurant ever served exotic dishes like ostrich eggs or crocodile meat. “I never had an ostrich in my life, so I'm not going to sell something I don't know,” says Pam. “And again, it's not a typical South African dish, it's not. So there was a lot of educating in terms of...South African Cuisine.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of the most popular dishes at Amawele’s is Bunny Chow, a cross-cultural dish of English, Indian and Zulu cuisine. Bunny Chow is a hollowed-out quarter loaf of sweet white bread filled with either chicken curry, vegetable curry, lamb curry or beef curry, served with a side of pickled carrots to ease the spiciness. The name “Bunny” is another word for \u003ci>Bania\u003c/i>, an Indian caste of merchants who used white bread as bowls to transport their curries. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Initially the twins were against putting it on the menu; they simply couldn’t imagine seeing men in suits digging into Bunny Chow. So they introduced it to diners as similar to a soup bowl, and it soon became their most popular dish on the menu.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139832\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139832 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-2048x1365.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Preparing the Bunny Chow. \u003ccite>(Cecilia Phillips / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_139830\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139830 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-2048x1365.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The plated Bunny Chow \u003ccite>(Cecilia Phillips / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Another best-selling item is their Cape Malay Rice, a popular dish from the Cape Malays of Capetown, South Africa. The rice, vibrant yellow from the tumeric, and made with curry, cinnamon, and vegetables. They like to call it a type of Biryani rice—familiar, but with a different taste. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramUrl":"https://www.instagram.com/p/CK2ZqsrhL5U/?utm_source=ig_web_copy_link"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Despite success at their brick and mortar, Pam and Wendy decided to close the restaurant in 2019 and focus primarily on online subscriptions, corporate catering and retail. “I feel like that was a massive blessing in disguise, because none of us knew what was going to happen in 2020,” Wendy says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Currently Pam and Wendy rent kitchen space at \u003ca href=\"https://www.eclecticcookery.com/\">Eclectic Cookery\u003c/a>, located in Bayview-Hunters Point, and have a monthly rotating subscription box of South African dishes for customers to order. Says Pam, “Each box has about three full South African meals. [Also], every month a double crusted savory pie is featured, because that's also one of our signature dishes coming from Durban.”\u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramUrl":"https://www.instagram.com/p/CGD1oywBSuc/?utm_source=ig_web_copy_link"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Online, Pam and Wendy also sell \u003ca href=\"https://amaweles.com/order-amaweles/drinks/amaweles-refreshers/\">Rooibos Refreshers\u003c/a>, an herbal brew made from leaves that can only be grown in Capetown, and \u003ca href=\"https://amaweles.com/order-amaweles/sauces/amaweles-peri-peri-hot-sauce/\">Peri Peri hot sauce\u003c/a>. At the moment, Amawele’s only accepts Bay Area orders, but will soon expand nationwide. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramUrl":"https://www.instagram.com/p/CIL92LdhP6w/?utm_source=ig_web_copy_link"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-medium wp-image-139823\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-2048x1365.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And as for the future? Says Wendy, “We just want to move forward.” \u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">For authentic Durban South African cuisine, head over to \u003ca href=\"https://amaweles.com/\">Amaweles.com\u003c/a>. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139811/amaweles-cuisine-brings-south-african-flavors-to-san-francisco","authors":["11723"],"categories":["bayareabites_16558","bayareabites_109","bayareabites_63","bayareabites_8770","bayareabites_17082","bayareabites_90"],"tags":["bayareabites_17067","bayareabites_17075","bayareabites_17071","bayareabites_17065","bayareabites_17076","bayareabites_17077","bayareabites_10465","bayareabites_17073","bayareabites_17078","bayareabites_16402","bayareabites_14745","bayareabites_17072","bayareabites_17074"],"featImg":"bayareabites_139852","label":"bayareabites"},"bayareabites_139661":{"type":"posts","id":"bayareabites_139661","meta":{"index":"posts_1716263798","site":"bayareabites","id":"139661","score":null,"sort":[1612364425000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1612364425,"format":"video","disqusTitle":"The Damel Brings Senegalese and Bahian Flavors to Oakland","title":"The Damel Brings Senegalese and Bahian Flavors to Oakland","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/Content-Description_DotD_The-Damel.pdf\">\u003cem>Download video content description.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Oumar Diouf, born in Meckhe, Senegal, never imagined himself becoming a chef. In fact, it wasn’t customary for boys and men in Senegal to learn how to cook. But after his father passed away, his mother became the sole provider for the family's six children, and she spent long hours working, returning home late to cook dinner. This caused enough heartache and tribulation for Oumar to step in and support his mother in the kitchen.\u003c/p>\n\u003cp>Despite the cultural backlash and mockery from his friends, he knew that cooking was his family’s saving grace. One day his mother told him, “You never know when you're going to need this, because life is long. You're helping me and you're getting knowledge.”\u003c/p>\n\u003cfigure id=\"attachment_139667\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139667 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel6.jpg\" alt=\"Oumar Diouf with siblings in Senegal.\" width=\"800\" height=\"601\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel6.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel6-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel6-768x577.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Oumar Diouf, at center, with siblings in Senegal. \u003ccite>(Courtesy Oumar Diuof)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those words later rang true when Oumar left Senegal to play professional soccer in Argentina at the age of 22. After being let go due to an injury, he soon rediscovered his love for cooking. It was in Argentina where he learned about empanadas and the complex flavors wrapped into each savory pastry, which would later become a best-selling dish at The Damel, his brick-and-mortar restaurant in downtown Oakland.\u003c/p>\n\u003cp>But Oumar picked up another important experience before coming to the Bay Area. In 2008, three years after he'd moved to Argentina, he successfully opened a restaurant in Necochea, a small town off the coast of Buenos Aires. Despite his success in Argentina, it left him unfulfilled.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While on vacation in Brazil that same year, Oumar noticed something familiar in the sea of people, and their clothing and cuisines. He felt a sense of comfort. He was home.\u003c/p>\n\u003cp>“I decided to move to Brazil to pursue the idea of finding out more why Brazilian food was so similar to African food. I ended up traveling to Bahia and that's where I kind of like, 'Wow, this is so cool,' because 80% of their culture in food and everything is African-descendant.”\u003c/p>\n\u003cfigure id=\"attachment_139671\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139671 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel2.jpg\" alt=\"Oumar Diouf as a boy in Senegal.\" width=\"800\" height=\"659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel2.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel2-160x132.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel2-768x633.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Oumar Diouf as a boy in Senegal, with his mother. \u003ccite>(Courtesy Oumar Diuof)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of those dishes is called \u003ca href=\"https://www.thedamel.com/online-ordering/the-damel/menu\" target=\"_blank\" rel=\"noopener noreferrer\">Acarajé\u003c/a>, which is similar to Senegal’s Àkàrà. Àkàrà, a West African dish, is a bean fritter made from cowpeas. The beans are washed and soaked overnight, then blended with red habanero peppers, onions, red bell peppers, and salt. The mixture is then scooped with a ladle into hot bubbling oil, where it's fried to a golden brown.\u003c/p>\n\u003cp>https://www.instagram.com/p/CIHfWLZBHDF/?utm_source=ig_web_copy_link\u003c/p>\n\u003cp>Acarajé is made in much the same way, with the variation of being fried in palm oil and stuffed with cassava puréed with coconut milk, and topped with Brazilian vinaigrette salsa. Acarajé is currently a staple at The Damel, where customers rave about the bold yet delicious flavors at play.\u003c/p>\n\u003cp>When Oumar moved to Oakland in 2017, he began an Afro-Brazilian catering business that quickly flourished after he catered a lunch for Salesforce. In May 2019, he opened his restaurant, The Damel, which features dishes from his travels to Argentina, Brazil, and home country Senegal. Along with best-selling Acarajé, it's known for Oumar's \u003ca href=\"https://www.thedamel.com/online-ordering/the-damel/menu\">empanadas\u003c/a>.\u003c/p>\n\u003cp>https://www.instagram.com/p/CC_TjfEB1Oh/?utm_source=ig_web_copy_link\u003c/p>\n\u003cp>The Damel’s empanadas are like no other—in fact, the dough is imported directly from Argentina to provide the most authentic flavor. “The ground beef is one of the most popular ones,\" Oumar explains. \"The ground beef, I'm making it in a way that nobody makes it here. We take the fat out, and we put a lot of flavor in it. So it makes you want to eat more, yet feel guilt-free, because it’s healthy. Although it has Argentinian influences, I bring my own touch to it. So far, we got a recipe that people love.”\u003c/p>\n\u003cfigure id=\"attachment_139668\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139668 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel5-800x533.jpg\" alt=\"Oumar Diouf in the kitchen of The Damel.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel5-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel5.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Oumar Diouf in the kitchen of The Damel. \u003ccite>(Kyle Sykes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Oumar is on a mission beyond his brick and mortar. He developed a food truck that serves customers across the Bay who cannot visit his restaurant. Despite the circumstances of COVID-19, The Damel continues to strive forward; Oumar plans to open 10 more restaurants by 2022. He's also launched a foundation, and hopes to build homes and playgrounds for orphaned children in need.\u003c/p>\n\u003cp>“Whenever I travel to Senegal, I am disheartened because I see a lot of children in the streets begging…when they're supposed to be playing and learning,\" Oumar says. \"I already built one park, and I am planning on building more parks in each city that I know. It’ll be a place where kids can spend their time…instead of the streets.”\u003c/p>\n\u003cp>What started as a way to support his mother and provide for his family has gone beyond the family kitchen table. Oumar has successfully brought cross-cultural flavors to the Bay Area that leave customers coming back time and again.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>The Damel, 1312 Broadway, Oakland. More details \u003ca href=\"https://www.thedamel.com/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>. \u003c/em>\u003c/p>\n\n","disqusIdentifier":"139661 https://ww2.kqed.org/bayareabites/?p=139661","disqusUrl":"https://ww2.kqed.org/bayareabites/2021/02/03/the-damel-brings-senegalese-and-bahian-flavors-to-oakland/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":869,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":17},"modified":1621382518,"excerpt":"Chef Oumar Diuof's Senegalese upbringing gets a South American twist in the dishes at his popular restaurant.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Senegalese chef Oumar Diouf discovered the tastes of home during his travels in Brazil. Now he serves up Afro-Brazilian street food in Oakland.","title":"The Damel Brings Senegalese and Bahian Flavors to Oakland | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Damel Brings Senegalese and Bahian Flavors to Oakland","datePublished":"2021-02-03T07:00:25-08:00","dateModified":"2021-05-18T17:01:58-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"the-damel-brings-senegalese-and-bahian-flavors-to-oakland","status":"publish","templateType":"standard","videoEmbed":"https://youtu.be/lEaRxwWxA-o","nprByline":"Anthonia Onyejekwe","featuredImageType":"standard","path":"/bayareabites/139661/the-damel-brings-senegalese-and-bahian-flavors-to-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/Content-Description_DotD_The-Damel.pdf\">\u003cem>Download video content description.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Oumar Diouf, born in Meckhe, Senegal, never imagined himself becoming a chef. In fact, it wasn’t customary for boys and men in Senegal to learn how to cook. But after his father passed away, his mother became the sole provider for the family's six children, and she spent long hours working, returning home late to cook dinner. This caused enough heartache and tribulation for Oumar to step in and support his mother in the kitchen.\u003c/p>\n\u003cp>Despite the cultural backlash and mockery from his friends, he knew that cooking was his family’s saving grace. One day his mother told him, “You never know when you're going to need this, because life is long. You're helping me and you're getting knowledge.”\u003c/p>\n\u003cfigure id=\"attachment_139667\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139667 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel6.jpg\" alt=\"Oumar Diouf with siblings in Senegal.\" width=\"800\" height=\"601\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel6.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel6-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel6-768x577.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Oumar Diouf, at center, with siblings in Senegal. \u003ccite>(Courtesy Oumar Diuof)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those words later rang true when Oumar left Senegal to play professional soccer in Argentina at the age of 22. After being let go due to an injury, he soon rediscovered his love for cooking. It was in Argentina where he learned about empanadas and the complex flavors wrapped into each savory pastry, which would later become a best-selling dish at The Damel, his brick-and-mortar restaurant in downtown Oakland.\u003c/p>\n\u003cp>But Oumar picked up another important experience before coming to the Bay Area. In 2008, three years after he'd moved to Argentina, he successfully opened a restaurant in Necochea, a small town off the coast of Buenos Aires. Despite his success in Argentina, it left him unfulfilled.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While on vacation in Brazil that same year, Oumar noticed something familiar in the sea of people, and their clothing and cuisines. He felt a sense of comfort. He was home.\u003c/p>\n\u003cp>“I decided to move to Brazil to pursue the idea of finding out more why Brazilian food was so similar to African food. I ended up traveling to Bahia and that's where I kind of like, 'Wow, this is so cool,' because 80% of their culture in food and everything is African-descendant.”\u003c/p>\n\u003cfigure id=\"attachment_139671\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139671 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel2.jpg\" alt=\"Oumar Diouf as a boy in Senegal.\" width=\"800\" height=\"659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel2.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel2-160x132.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel2-768x633.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Oumar Diouf as a boy in Senegal, with his mother. \u003ccite>(Courtesy Oumar Diuof)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of those dishes is called \u003ca href=\"https://www.thedamel.com/online-ordering/the-damel/menu\" target=\"_blank\" rel=\"noopener noreferrer\">Acarajé\u003c/a>, which is similar to Senegal’s Àkàrà. Àkàrà, a West African dish, is a bean fritter made from cowpeas. The beans are washed and soaked overnight, then blended with red habanero peppers, onions, red bell peppers, and salt. The mixture is then scooped with a ladle into hot bubbling oil, where it's fried to a golden brown.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramUrl":"https://www.instagram.com/p/CIHfWLZBHDF/?utm_source=ig_web_copy_link"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Acarajé is made in much the same way, with the variation of being fried in palm oil and stuffed with cassava puréed with coconut milk, and topped with Brazilian vinaigrette salsa. Acarajé is currently a staple at The Damel, where customers rave about the bold yet delicious flavors at play.\u003c/p>\n\u003cp>When Oumar moved to Oakland in 2017, he began an Afro-Brazilian catering business that quickly flourished after he catered a lunch for Salesforce. In May 2019, he opened his restaurant, The Damel, which features dishes from his travels to Argentina, Brazil, and home country Senegal. Along with best-selling Acarajé, it's known for Oumar's \u003ca href=\"https://www.thedamel.com/online-ordering/the-damel/menu\">empanadas\u003c/a>.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramUrl":"https://www.instagram.com/p/CC_TjfEB1Oh/?utm_source=ig_web_copy_link"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Damel’s empanadas are like no other—in fact, the dough is imported directly from Argentina to provide the most authentic flavor. “The ground beef is one of the most popular ones,\" Oumar explains. \"The ground beef, I'm making it in a way that nobody makes it here. We take the fat out, and we put a lot of flavor in it. So it makes you want to eat more, yet feel guilt-free, because it’s healthy. Although it has Argentinian influences, I bring my own touch to it. So far, we got a recipe that people love.”\u003c/p>\n\u003cfigure id=\"attachment_139668\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139668 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel5-800x533.jpg\" alt=\"Oumar Diouf in the kitchen of The Damel.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel5-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel5.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Oumar Diouf in the kitchen of The Damel. \u003ccite>(Kyle Sykes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Oumar is on a mission beyond his brick and mortar. He developed a food truck that serves customers across the Bay who cannot visit his restaurant. Despite the circumstances of COVID-19, The Damel continues to strive forward; Oumar plans to open 10 more restaurants by 2022. He's also launched a foundation, and hopes to build homes and playgrounds for orphaned children in need.\u003c/p>\n\u003cp>“Whenever I travel to Senegal, I am disheartened because I see a lot of children in the streets begging…when they're supposed to be playing and learning,\" Oumar says. \"I already built one park, and I am planning on building more parks in each city that I know. It’ll be a place where kids can spend their time…instead of the streets.”\u003c/p>\n\u003cp>What started as a way to support his mother and provide for his family has gone beyond the family kitchen table. Oumar has successfully brought cross-cultural flavors to the Bay Area that leave customers coming back time and again.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>The Damel, 1312 Broadway, Oakland. More details \u003ca href=\"https://www.thedamel.com/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139661/the-damel-brings-senegalese-and-bahian-flavors-to-oakland","authors":["byline_bayareabites_139661"],"categories":["bayareabites_16558","bayareabites_63","bayareabites_8770","bayareabites_17082","bayareabites_366"],"tags":["bayareabites_17062","bayareabites_4260","bayareabites_17063","bayareabites_17065","bayareabites_11120","bayareabites_14757","bayareabites_17061","bayareabites_17050","bayareabites_17060"],"featImg":"bayareabites_139670","label":"bayareabites"},"bayareabites_139725":{"type":"posts","id":"bayareabites_139725","meta":{"index":"posts_1716263798","site":"bayareabites","id":"139725","score":null,"sort":[1610736321000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1610736321,"format":"aside","disqusTitle":"New Series ‘Dishes of the Diaspora’ Spotlights African Food and Culture in the Bay Area","title":"New Series ‘Dishes of the Diaspora’ Spotlights African Food and Culture in the Bay Area","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>https://youtu.be/VhjASkWot7k\u003c/p>\n\u003cp>Senegalese akara, South African bunny chow, Nigerian jollof rice — these are just a few of the flavorful dishes African immigrant chefs regularly share with their Bay Area neighbors. Each dish tells a story of ancestry, migration, and memory, and the tastes and aromas keep chefs and diners connected to home, even when they’re far away.\u003c/p>\n\u003cp>Dishes of the Diaspora, a new KQED web series premiering in February, tells their stories. In each episode, African restaurant owners from around the Bay invite viewers into the kitchen to share personal experiences, signature dishes, and fresh takes on comfort food. The series also provides a front-row seat to the unprecedented hardships for restaurants brought on by the pandemic. Running a restaurant in the most expensive region in the country is a feat in itself, and it can be doubly challenging for immigrants navigating a new culture and unfamiliar systems.\u003c/p>\n\u003cp>In the Dishes of the Diaspora premiere, we meet Oumar Diouf, chef/owner of The Damel, a restaurant and food truck in Oakland’s Uptown neighborhood. After learning to cook to help his mother as a child in Senegal, Diouf’s journey to Brazil inspired a mission to share his cross-cultural flavors with the world. Now he cooks up a mix of Senegalese, Argentinian, and Brazilian street food, opening a window into the history of these cultures with every plate.\u003c/p>\n\u003cp>Dishes of the Diaspora premieres Wednesday, Feb. 3 on \u003ca href=\"http://www.kqed.org/dishesofthediaspora\">www.kqed.org/dishesofthediaspora\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","disqusIdentifier":"139725 https://ww2.kqed.org/bayareabites/?p=139725","disqusUrl":"https://ww2.kqed.org/bayareabites/2021/01/15/new-series-dishes-of-the-diaspora-spotlights-african-food-and-culture-in-the-bay-area/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":252,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":6},"modified":1621382588,"excerpt":null,"headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"African restaurant owners from around the Bay invite us into their kitchens to share personal experiences and signature dishes.","title":"New Series ‘Dishes of the Diaspora’ Spotlights African Food and Culture in the Bay Area | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"New Series ‘Dishes of the Diaspora’ Spotlights African Food and Culture in the Bay Area","datePublished":"2021-01-15T10:45:21-08:00","dateModified":"2021-05-18T17:03:08-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"new-series-dishes-of-the-diaspora-spotlights-african-food-and-culture-in-the-bay-area","status":"publish","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139725/new-series-dishes-of-the-diaspora-spotlights-african-food-and-culture-in-the-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/VhjASkWot7k'\n title='//www.youtube.com/embed/VhjASkWot7k'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Senegalese akara, South African bunny chow, Nigerian jollof rice — these are just a few of the flavorful dishes African immigrant chefs regularly share with their Bay Area neighbors. Each dish tells a story of ancestry, migration, and memory, and the tastes and aromas keep chefs and diners connected to home, even when they’re far away.\u003c/p>\n\u003cp>Dishes of the Diaspora, a new KQED web series premiering in February, tells their stories. In each episode, African restaurant owners from around the Bay invite viewers into the kitchen to share personal experiences, signature dishes, and fresh takes on comfort food. The series also provides a front-row seat to the unprecedented hardships for restaurants brought on by the pandemic. Running a restaurant in the most expensive region in the country is a feat in itself, and it can be doubly challenging for immigrants navigating a new culture and unfamiliar systems.\u003c/p>\n\u003cp>In the Dishes of the Diaspora premiere, we meet Oumar Diouf, chef/owner of The Damel, a restaurant and food truck in Oakland’s Uptown neighborhood. After learning to cook to help his mother as a child in Senegal, Diouf’s journey to Brazil inspired a mission to share his cross-cultural flavors with the world. Now he cooks up a mix of Senegalese, Argentinian, and Brazilian street food, opening a window into the history of these cultures with every plate.\u003c/p>\n\u003cp>Dishes of the Diaspora premieres Wednesday, Feb. 3 on \u003ca href=\"http://www.kqed.org/dishesofthediaspora\">www.kqed.org/dishesofthediaspora\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139725/new-series-dishes-of-the-diaspora-spotlights-african-food-and-culture-in-the-bay-area","authors":["11677"],"categories":["bayareabites_16558","bayareabites_109","bayareabites_63","bayareabites_17082","bayareabites_10028","bayareabites_1875","bayareabites_366"],"tags":["bayareabites_17067","bayareabites_14744","bayareabites_17065","bayareabites_14757","bayareabites_92","bayareabites_14745"],"featImg":"bayareabites_139728","label":"bayareabites"},"bayareabites_137244":{"type":"posts","id":"bayareabites_137244","meta":{"index":"posts_1716263798","site":"bayareabites","id":"137244","score":null,"sort":[1589850262000]},"parent":0,"labelTerm":{"site":"bayareabites","term":16039},"blocks":[],"publishDate":1589850262,"format":"video","disqusTitle":"Celebrity Chef Recipes: Ryan Farr's Best Damn Cheeseburger","title":"Celebrity Chef Recipes: Ryan Farr's Best Damn Cheeseburger","headTitle":"Celebrity Chefs Recipes | Bay Area Bites | KQED Food","content":"\u003cp>\u003cem>\u003ca href=\"http://kqed.org/celebritychefs\">Celebrity Chefs\u003c/a> is supported by\u003ca href=\"https://marblecompany.com/\"> Integrated Resources Group\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003ci>\u003cstrong>Video\u003c/strong>: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\" target=\"_blank\" rel=\"noopener noreferrer\">Vic Chin\u003c/a> and Peter Ruocco\u003c/i>\u003cbr>\n\u003ci>\u003cstrong>Photos\u003c/strong>: Vic Chin\u003c/i>\u003cbr>\n\u003ci>\u003cstrong>Words & Recipe\u003c/strong>: Ryan Farr\u003c/i>\u003cbr>\n[aside tag='celebrity-chefs' num='2' label='More Celebrity Chefs Recipes']\u003c/p>\n\u003cp>Our signature cheeseburger, complete with Gruyère cheese, thin red onion, crisp lettuce and our secret sauce, is the best. You’ll want to make it for your next cookout.\u003c/p>\n\u003cp>I could really write a love letter about this burger. We’ve been serving this recipe at 4505 since the beginning. During our early farmers market days, I ate them for breakfast, and we usually live off of them when we work at Outside Lands.\u003c/p>\n\u003cp>The cheeseburger is a composition that I dreamt up long ago—a brioche bun full of parmesan and scallions, crisp lettuce, red onion, grass-fed and grass-finished beef, Gruyère and our special, secret Shhh! Sauce. It has it all. You won’t need to take a nap after this burger, although that may change if you make it a double or add a fried egg.\u003c/p>\n\u003cp>At 4505 we pride ourselves on serving great grass-fed beef. We grind it fresh daily to our exact specifications. We’ve been serving this burger the same way since the beginning of the company at the farmers market. It’s now one of the most popular items at our restaurant.\u003cem>—Ryan Farr\u003c/em>\u003c/p>\n\u003ch2>Ryan Farr’s Best Damn Cheeseburger\u003c/h2>\n\u003cp>\u003ci>Serves six\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_137247\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137247\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-800x450.jpg\" alt=\"Best Damn Cheeseburger with Shhh! Sauce. \" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-1920x1080.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">4505's Best Damn Cheeseburger with Shhh! Sauce. \u003ccite>(Vic Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ pounds ground grass-fed beef (80% lean, 20% fat)\u003c/li>\n\u003cli>4 tablespoons butter, melted\u003c/li>\n\u003cli>6 hamburger buns\u003c/li>\n\u003cli>1½ teaspoons salt\u003c/li>\n\u003cli>½ cup red onion, thinly sliced\u003c/li>\n\u003cli>½ large head iceberg lettuce, cut into 2 wedges\u003c/li>\n\u003cli>3 tomatoes (in season), sliced ¼-inch thick, 12 slices\u003c/li>\n\u003cli>6 ounces Gruyère cheese, sliced ¹⁄₁₆-inch thick, 6 slices\u003c/li>\n\u003cli>4 ounces Shhh! Sauce (recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Portion and shape the ground beef into six, 4-ounce patties about ¼-inch thick. Set aside.\u003c/p>\n\u003cp>2. Heat a large cast iron skillet over medium heat. Drizzle half of the butter into the skillet. Place buns in the pan, cut side down, and cook until golden, about 1½ minutes. Turn and repeat with other side. Remove buns from pan and set aside.\u003c/p>\n\u003cp>4. Increase the heat to high. Season the patties with the salt. Add the patties to the pan and cook 1½ minutes, then flip. Cover each patty with a slice of the cheese and continue to cook 1½ minutes more until medium rare. Set each patty on the bottom half of a toasted bun.\u003c/p>\n\u003cp>5. Using a spoon, slather a hefty tablespoon of Shhh! Sauce on leaves of lettuce, then layer lettuce, tomato, and onion on top of each patty. Place a bun top over each burger and serve immediately. Enjoy!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003ch2>4505's Secret Shhh! Sauce\u003c/h2>\n\u003cp>\u003ci>Makes approximately 1 cup\u003c/i>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 ounces mayonnaise\u003c/li>\n\u003cli>3 tablespoons sweet relish\u003c/li>\n\u003cli>2 teaspoons ketchup\u003c/li>\n\u003cli>1 teaspoon mustard\u003c/li>\n\u003cli>Pinch extra-fine salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a glass bowl, whisk together the mayonnaise, relish, ketchup, mustard, and salt. Place in refrigerator until well chilled, about 1 hour. Serve immediately.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137246\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137246\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-800x1423.jpg\" alt=\"Chef Ryan Farr digs into his Best Damn Cheeseburger with Shhh! Sauce. \" width=\"800\" height=\"1423\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-800x1423.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-160x285.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-768x1366.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-1020x1814.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-1920x3415.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr digs into his Best Damn Cheeseburger with Shhh! Sauce. \u003ccite>(VIc Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n","disqusIdentifier":"137244 https://ww2.kqed.org/bayareabites/?p=137244","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/18/celebrity-chef-recipes-ryan-farrs-best-damn-cheeseburger/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":556,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":17},"modified":1621634323,"excerpt":"Ryan Farr's Harissa Wings have a nice kick that pair perfectly with 4505 Burgers & BBQ's cooling White Alabama BBQ Sauce.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Ryan Farr's Harissa Wings have a nice kick that pair perfectly with 4505 Burgers & BBQ's cooling White Alabama BBQ Sauce.","title":"Celebrity Chef Recipes: Ryan Farr's Best Damn Cheeseburger | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Celebrity Chef Recipes: Ryan Farr's Best Damn Cheeseburger","datePublished":"2020-05-18T18:04:22-07:00","dateModified":"2021-05-21T14:58:43-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"celebrity-chef-recipes-ryan-farrs-best-damn-cheeseburger","status":"publish","templateType":"standard","videoEmbed":"https://youtu.be/QC2e50U_i-w","featuredImageType":"standard","path":"/bayareabites/137244/celebrity-chef-recipes-ryan-farrs-best-damn-cheeseburger","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003ca href=\"http://kqed.org/celebritychefs\">Celebrity Chefs\u003c/a> is supported by\u003ca href=\"https://marblecompany.com/\"> Integrated Resources Group\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003ci>\u003cstrong>Video\u003c/strong>: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\" target=\"_blank\" rel=\"noopener noreferrer\">Vic Chin\u003c/a> and Peter Ruocco\u003c/i>\u003cbr>\n\u003ci>\u003cstrong>Photos\u003c/strong>: Vic Chin\u003c/i>\u003cbr>\n\u003ci>\u003cstrong>Words & Recipe\u003c/strong>: Ryan Farr\u003c/i>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"celebrity-chefs","num":"2","label":"More Celebrity Chefs Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our signature cheeseburger, complete with Gruyère cheese, thin red onion, crisp lettuce and our secret sauce, is the best. You’ll want to make it for your next cookout.\u003c/p>\n\u003cp>I could really write a love letter about this burger. We’ve been serving this recipe at 4505 since the beginning. During our early farmers market days, I ate them for breakfast, and we usually live off of them when we work at Outside Lands.\u003c/p>\n\u003cp>The cheeseburger is a composition that I dreamt up long ago—a brioche bun full of parmesan and scallions, crisp lettuce, red onion, grass-fed and grass-finished beef, Gruyère and our special, secret Shhh! Sauce. It has it all. You won’t need to take a nap after this burger, although that may change if you make it a double or add a fried egg.\u003c/p>\n\u003cp>At 4505 we pride ourselves on serving great grass-fed beef. We grind it fresh daily to our exact specifications. We’ve been serving this burger the same way since the beginning of the company at the farmers market. It’s now one of the most popular items at our restaurant.\u003cem>—Ryan Farr\u003c/em>\u003c/p>\n\u003ch2>Ryan Farr’s Best Damn Cheeseburger\u003c/h2>\n\u003cp>\u003ci>Serves six\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_137247\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137247\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-800x450.jpg\" alt=\"Best Damn Cheeseburger with Shhh! Sauce. \" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-1920x1080.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">4505's Best Damn Cheeseburger with Shhh! Sauce. \u003ccite>(Vic Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ pounds ground grass-fed beef (80% lean, 20% fat)\u003c/li>\n\u003cli>4 tablespoons butter, melted\u003c/li>\n\u003cli>6 hamburger buns\u003c/li>\n\u003cli>1½ teaspoons salt\u003c/li>\n\u003cli>½ cup red onion, thinly sliced\u003c/li>\n\u003cli>½ large head iceberg lettuce, cut into 2 wedges\u003c/li>\n\u003cli>3 tomatoes (in season), sliced ¼-inch thick, 12 slices\u003c/li>\n\u003cli>6 ounces Gruyère cheese, sliced ¹⁄₁₆-inch thick, 6 slices\u003c/li>\n\u003cli>4 ounces Shhh! Sauce (recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Portion and shape the ground beef into six, 4-ounce patties about ¼-inch thick. Set aside.\u003c/p>\n\u003cp>2. Heat a large cast iron skillet over medium heat. Drizzle half of the butter into the skillet. Place buns in the pan, cut side down, and cook until golden, about 1½ minutes. Turn and repeat with other side. Remove buns from pan and set aside.\u003c/p>\n\u003cp>4. Increase the heat to high. Season the patties with the salt. Add the patties to the pan and cook 1½ minutes, then flip. Cover each patty with a slice of the cheese and continue to cook 1½ minutes more until medium rare. Set each patty on the bottom half of a toasted bun.\u003c/p>\n\u003cp>5. Using a spoon, slather a hefty tablespoon of Shhh! Sauce on leaves of lettuce, then layer lettuce, tomato, and onion on top of each patty. Place a bun top over each burger and serve immediately. Enjoy!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch2>4505's Secret Shhh! Sauce\u003c/h2>\n\u003cp>\u003ci>Makes approximately 1 cup\u003c/i>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 ounces mayonnaise\u003c/li>\n\u003cli>3 tablespoons sweet relish\u003c/li>\n\u003cli>2 teaspoons ketchup\u003c/li>\n\u003cli>1 teaspoon mustard\u003c/li>\n\u003cli>Pinch extra-fine salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a glass bowl, whisk together the mayonnaise, relish, ketchup, mustard, and salt. Place in refrigerator until well chilled, about 1 hour. Serve immediately.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137246\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137246\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-800x1423.jpg\" alt=\"Chef Ryan Farr digs into his Best Damn Cheeseburger with Shhh! Sauce. \" width=\"800\" height=\"1423\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-800x1423.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-160x285.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-768x1366.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-1020x1814.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-1920x3415.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr digs into his Best Damn Cheeseburger with Shhh! Sauce. \u003ccite>(VIc Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137244/celebrity-chef-recipes-ryan-farrs-best-damn-cheeseburger","authors":["5083"],"series":["bayareabites_16039"],"categories":["bayareabites_63","bayareabites_17082","bayareabites_11028","bayareabites_12"],"tags":["bayareabites_16431","bayareabites_16432","bayareabites_16285","bayareabites_9710","bayareabites_14738","bayareabites_2958","bayareabites_3682","bayareabites_16284"],"featImg":"bayareabites_137255","label":"bayareabites_16039"},"bayareabites_136541":{"type":"posts","id":"bayareabites_136541","meta":{"index":"posts_1716263798","site":"bayareabites","id":"136541","score":null,"sort":[1585184332000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1585184332,"format":"standard","disqusTitle":"Need Help Cooking Through The Coronavirus Pandemic? Chef Amanda Freitag Has Tips","title":"Need Help Cooking Through The Coronavirus Pandemic? Chef Amanda Freitag Has Tips","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>Coronavirus home cooking is now a part of American life.\u003c/p>\n\u003cp>Many restaurants across the U.S. are empty. Grocery store \u003ca href=\"https://www.npr.org/2020/03/18/817920400/empty-grocery-shelves-are-alarming-but-theyre-not-permanent\">shelves are often bare\u003c/a>. And in recent days, amateur cooks have posted about their improvised, less-than-delectable quarantine dinners — dishes including hot dogs with strawberry jam, fish fingers and custard and, as one Twitter user confessed, \u003ca href=\"https://twitter.com/brain_juices/status/1240780833738362885\">microwaved cheese on a plate, with barbecue sauce\u003c/a>.\u003c/p>\n\u003cp>But in case you're clueless in the kitchen during this era of coronavirus, \u003ca href=\"https://www.instagram.com/chefamandaf/?hl=en\">chef and Food Network star Amanda Freitag\u003c/a> has shared some ideas with NPR.\u003c/p>\n\u003cp>\u003cstrong>What are some pantry staples?\u003c/strong>\u003c/p>\n\u003cp>Freitag recommends starting by keeping \"dried things and canned things\" in stock in the kitchen: legumes such as lentils and beans, dried or in cans; quinoa; barley; ground cornmeal for polenta or grits; pasta sauces — and lots of different shapes of pasta.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Don't keep the same shape. We need to mix it up a little bit,\" she says. \"I think they all feel a little different when you cook them.\"\u003c/p>\n\u003cp>And the following:\u003c/p>\n\u003cul>\n\u003cli>Baking staples, including all-purpose flour, white sugar, brown sugar, baking powder and soda, salt, butter and yeast. Also keep stocked up on eggs, for baking and other uses, as well as oils, such as olive and vegetable.\u003c/li>\n\u003cli>Oatmeal and dried fruits that can be turned into granola, along with some nuts and seeds.\u003c/li>\n\u003cli>A freezer loaded with proteins, frozen vegetables and broth, as well as frozen fruits for smoothies and for baked items such as muffins.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Tired yet of rice and beans? \u003c/strong>\u003c/p>\n\u003cp>Try that dish with a twist. Freitag suggests \u003ca href=\"https://cooking.nytimes.com/recipes/1018115-cuban-style-arroz-congri\">Cuban congri\u003c/a>: Start with handfuls of chopped bacon, scallions and onions, as well as some garlic, cumin and olive oil, in a pot.\u003c/p>\n\u003cp>\"Then you put in your beans and your dried rice, and you cook it all together,\" she says. \"It's just a flavor bomb – and it's beautiful. It turns purple-y color.\"\u003c/p>\n\u003cp>She suggests pairing it with a protein for dinner — or try it with a fried egg on top for lunch or breakfast.\u003c/p>\n\u003cp>\u003cstrong>Aside from spices, what else can give things more flavor?\u003c/strong>\u003c/p>\n\u003cp>Freitag suggests trying the briny, salty taste of red or black olives in a jar or a can — or the vinegary punch of capers. There's also bacon, cured meats and pickles.\u003c/p>\n\u003cp>\u003cstrong>What if the only thing the meat department has is corned beef?\u003c/strong>\u003c/p>\n\u003cp>You might have discovered last week that corned beef is all that's there, so that's what you bought. Thank Saint Patrick's Day grocery ordering. Freitag says if you have corned beef in your fridge or freezer, cook it slow on the stove and on low until it's really tender. (She says to cook a 3-pound corned beef at a simmer, covered with water or a water-beer mixture, for 5 hours or until fork tender.)\u003c/p>\n\u003cp>Then use in multiple ways: Go ahead and have your delayed Saint Patrick's Day dinner with potatoes and cabbage. Leftovers can be turned into corned beef hash in the morning, be put in a sandwich for lunch and be added to pasta.\u003c/p>\n\u003cp>For other kinds and cuts of meat you're planning to keep, make sure to portion them into smaller sizes so you don't waste any after thawing.\u003c/p>\n\u003cp>(See the mustard sauce recipe below for something to top onto leftover corned beef.)\u003c/p>\n\u003cp>\u003cstrong>Need ingredient substitutions? Try these.\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>For garlic:\u003c/strong> Substitute onion, scallions or shallots.\u003c/li>\n\u003cli>\u003cstrong>For shallots:\u003c/strong> Spanish onion or onion powder\u003c/li>\n\u003cli>\u003cstrong>For fresh tomatoes: \u003c/strong>tomato paste or canned diced tomatoes\u003c/li>\n\u003cli>\u003cstrong>For scallions:\u003c/strong> either basic onion or a fresh or dried herb like parsley, basil or chives\u003c/li>\n\u003cli>\u003cstrong>For fresh cilantro: \u003c/strong>ground coriander or dried parsley or basil\u003c/li>\n\u003cli>\u003cstrong>For fresh corn: \u003c/strong>frozen or canned corn, peas or edamame\u003c/li>\n\u003cli>\u003cstrong>For jasmine rice: \u003c/strong>any basic white rice or Arborio rice\u003c/li>\n\u003cli>\u003cstrong>For white wine:\u003c/strong> It can always be omitted, or a white wine vinegar can be used (use 1/4 of the amount of wine).\u003c/li>\n\u003cli>\u003cstrong>For eggs:\u003c/strong> Substitute the \u003ca href=\"https://www.thekitchn.com/the-most-magical-egg-replacement-and-how-to-use-it-234588\">liquid that comes from soaking chickpeas\u003c/a>. It's called aquafaba, and \u003ca href=\"https://minimalistbaker.com/a-guide-to-aquafaba/\">you can whip it by hand or in a stand mixer\u003c/a>. \"It whips up just like meringue,\" Freitag says.\u003c/li>\n\u003cli>\u003cstrong>For heavy cream:\u003c/strong> Try coconut milk, and for some recipes, you can even use vanilla ice cream! (That worked for \u003ca href=\"https://www.instagram.com/p/B97wtu7hjTq/\">Freitag's rice pudding recipe\u003c/a> below.)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Looking for some simple, easy-to-prepare recipes? Here are a few.\u003c/strong>\u003c/p>\n\u003cp>Freitag suggests these below from her cookbook, \u003cem>The Chef Next Door. \u003c/em>See the list of substitutions above, should you need some.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_136544\" class=\"wp-caption aligncenter\" style=\"max-width: 508px\">\u003cimg class=\"size-full wp-image-136544\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-02_mustard_sauce_3080-002-6abdf62f80c4174bec49bf55d57c6229e7294ffd.jpg\" alt=\"Chef Amanda Freitag's mustard sauce — shown here on a corned beef sandwich.\" width=\"508\" height=\"381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-02_mustard_sauce_3080-002-6abdf62f80c4174bec49bf55d57c6229e7294ffd.jpg 508w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-02_mustard_sauce_3080-002-6abdf62f80c4174bec49bf55d57c6229e7294ffd-160x120.jpg 160w\" sizes=\"(max-width: 508px) 100vw, 508px\">\u003cfigcaption class=\"wp-caption-text\">Chef Amanda Freitag's mustard sauce — shown here on a corned beef sandwich. \u003ccite>(Courtesy of David Malosh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>All-Round Mustard Sauce\u003c/h3>\n\u003cp>\u003cstrong>Makes 2 cups\u003c/strong>\u003c/p>\n\u003cp>5 shallots\u003cbr>\n1/2 cup white wine\u003cbr>\n3 cups heavy cream\u003cbr>\n1/2 cup Dijon mustard\u003cbr>\n1/4 cup grainy mustard\u003cbr>\n1/4 teaspoon kosher salt\u003c/p>\n\u003cp>Directions:\u003c/p>\n\u003cp>Peel and thinly slice the shallots.\u003c/p>\n\u003cp>Simmer shallots and white wine in a small saucepot until dry.\u003c/p>\n\u003cp>Add heavy cream and reduce by half.\u003c/p>\n\u003cp>Use a fine mesh strainer to strain out shallots. Return smooth cream to the pot over low heat.\u003c/p>\n\u003cp>Add both mustards and whisk until smooth.\u003c/p>\n\u003cp>Simmer on low for 5 minutes before serving.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_136542\" class=\"wp-caption aligncenter\" style=\"max-width: 512px\">\u003cimg class=\"size-full wp-image-136542\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-04_corn_salad_0023-002-e50b1d00c4706a528d7b342c1b1f458a9c510ddc.jpg\" alt=\"Freitag says her corn salad — from her book, The Chef Next Door — is a simple dish prepared with mostly pantry items.\" width=\"512\" height=\"384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-04_corn_salad_0023-002-e50b1d00c4706a528d7b342c1b1f458a9c510ddc.jpg 512w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-04_corn_salad_0023-002-e50b1d00c4706a528d7b342c1b1f458a9c510ddc-160x120.jpg 160w\" sizes=\"(max-width: 512px) 100vw, 512px\">\u003cfigcaption class=\"wp-caption-text\">Freitag says her corn salad — from her book, The Chef Next Door — is a simple dish prepared with mostly pantry items. \u003ccite>(Courtesy of David Malosh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Corn And Black Bean Salad\u003c/h3>\n\u003cp>\u003cstrong>Makes 4 servings\u003c/strong>\u003c/p>\n\u003cp>1 tablespoon canola oil\u003cbr>\n5 ears corn\u003cbr>\n1/4 tsp kosher salt\u003cbr>\n1 cup cooked black beans\u003cbr>\n1/2 cup tomatoes\u003cbr>\n2 tablespoons sliced scallions\u003cbr>\n1/4 cup chopped cilantro\u003cbr>\n1/4 cup lime juice\u003cbr>\npinch of cayenne pepper\u003cbr>\n1/2 cup grapeseed oil\u003c/p>\n\u003cp>Directions:\u003c/p>\n\u003cp>Cut kernels from cobs.\u003c/p>\n\u003cp>Dice the tomatoes.\u003c/p>\n\u003cp>Trim and slice the scallions.\u003c/p>\n\u003cp>Chop the cilantro.\u003c/p>\n\u003cp>Juice the limes.\u003c/p>\n\u003cp>Heat the canola oil in a large, wide sauté pan. Add the corn kernels and sweat over medium-low heat. Season with salt.\u003c/p>\n\u003cp>After a few minutes, once the corn is bright yellow, warmed through and tender, transfer into a large mixing bowl.\u003c/p>\n\u003cp>Add the rest of the ingredients to the sautéed corn and mix well to combine.\u003c/p>\n\u003cp>Allow the salad to sit for a couple of hours before serving.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_136543\" class=\"wp-caption aligncenter\" style=\"max-width: 506px\">\u003cimg class=\"size-full wp-image-136543\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-09_rice_pudding_2594-cd72ca1a5b86e5abc9f55782cf25dc74810d215f.jpg\" alt=\"Chef Amanda Freitag's rice pudding is a simple comfort food that's easy to prepare.\" width=\"506\" height=\"380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-09_rice_pudding_2594-cd72ca1a5b86e5abc9f55782cf25dc74810d215f.jpg 506w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-09_rice_pudding_2594-cd72ca1a5b86e5abc9f55782cf25dc74810d215f-160x120.jpg 160w\" sizes=\"(max-width: 506px) 100vw, 506px\">\u003cfigcaption class=\"wp-caption-text\">Chef Amanda Freitag's rice pudding is a simple comfort food that's easy to prepare. \u003ccite>(Courtesy of David Malosh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Rice Pudding\u003c/h3>\n\u003cp>\u003cstrong>Makes 4-6 servings\u003c/strong>\u003c/p>\n\u003cp>1 cup jasmine rice\u003cbr>\n10 cardamom pods, optional (or substitute 2 cinnamon sticks)\u003cbr>\n1/2 cup sugar\u003cbr>\n1/4 teaspoon salt\u003cbr>\n4 cups milk, plus 1/2 cup to finish\u003cbr>\n2 teaspoons vanilla extract\u003cbr>\n1/4 cup heavy cream\u003c/p>\n\u003cp>Directions:\u003c/p>\n\u003cp>Add just enough water (approximately 2 cups) to cover the rice in a medium saucepot, and bring to a simmer, cooking until completely tender.\u003c/p>\n\u003cp>Add cardamom, sugar, salt and 4 cups of milk to the cooked rice. Simmer over low heat, occasionally stirring to prevent the rice from sticking, until all the milk is absorbed, about 40 minutes.\u003c/p>\n\u003cp>Finish the pudding by adding the remaining 1/2 cup milk, vanilla and cream.\u003c/p>\n\u003cp>Transfer the pudding to a glass bowl, and chill in the refrigerator before serving.\u003c/p>\n\u003cp>If you want to make individual servings, transfer the pudding into ceramic ramekins or glass dishes before placing in fridge.\u003c/p>\n\u003cp>No matter in what container you store the pudding while cooling, make sure you place a piece of plastic wrap flush on the surface of the pudding to prevent a skin from forming.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Serve with whipped cream or a dusting of cinnamon.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 \u003ca href=\"https://www.npr.org\">NPR\u003c/a>.\u003c/div>\n\n","disqusIdentifier":"136541 https://ww2.kqed.org/bayareabites/?p=136541","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/03/25/need-help-cooking-through-the-coronavirus-pandemic-chef-amanda-freitag-has-tips/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":1256,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":54},"modified":1585184332,"excerpt":"Many quarantined Americans are cooking like crazy — but what if you're clueless in the kitchen? Chef Amanda Freitag has some tips on pantry stocking, alternative spicing and ingredient substitutions.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Many quarantined Americans are cooking like crazy — but what if you're clueless in the kitchen? Chef Amanda Freitag has some tips on pantry stocking, alternative spicing and ingredient substitutions.","title":"Need Help Cooking Through The Coronavirus Pandemic? Chef Amanda Freitag Has Tips | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Need Help Cooking Through The Coronavirus Pandemic? Chef Amanda Freitag Has Tips","datePublished":"2020-03-25T17:58:52-07:00","dateModified":"2020-03-25T17:58:52-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"need-help-cooking-through-the-coronavirus-pandemic-chef-amanda-freitag-has-tips","status":"publish","nprApiLink":"http://api.npr.org/query?id=820207565&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprByline":"Heidi Glenn","nprStoryDate":"Wed, 25 Mar 2020 05:03:00 -0400","nprLastModifiedDate":"Wed, 25 Mar 2020 13:50:20 -0400","nprHtmlLink":"https://www.npr.org/2020/03/25/820207565/need-help-cooking-through-the-coronavirus-pandemic-chef-amanda-freitag-has-tips?ft=nprml&f=820207565","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2020/03/20200325_me_need_help_cooking_through_the_coronavirus_pandemic_chef_amanda_freitag_has_tips.mp3?orgId=1&topicId=1053&aggIds=812054919&d=430&p=3&story=820207565&ft=nprml&f=820207565","nprImageAgency":"Courtesy of David Malosh","nprAudioM3u":"http://api.npr.org/m3u/1821285254-35d3f9.m3u?orgId=1&topicId=1053&aggIds=812054919&d=430&p=3&story=820207565&ft=nprml&f=820207565","nprStoryId":"820207565","nprRetrievedStory":"1","nprPubDate":"Wed, 25 Mar 2020 13:50:00 -0400","path":"/bayareabites/136541/need-help-cooking-through-the-coronavirus-pandemic-chef-amanda-freitag-has-tips","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2020/03/20200325_me_need_help_cooking_through_the_coronavirus_pandemic_chef_amanda_freitag_has_tips.mp3?orgId=1&topicId=1053&aggIds=812054919&d=430&p=3&story=820207565&ft=nprml&f=820207565","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Coronavirus home cooking is now a part of American life.\u003c/p>\n\u003cp>Many restaurants across the U.S. are empty. Grocery store \u003ca href=\"https://www.npr.org/2020/03/18/817920400/empty-grocery-shelves-are-alarming-but-theyre-not-permanent\">shelves are often bare\u003c/a>. And in recent days, amateur cooks have posted about their improvised, less-than-delectable quarantine dinners — dishes including hot dogs with strawberry jam, fish fingers and custard and, as one Twitter user confessed, \u003ca href=\"https://twitter.com/brain_juices/status/1240780833738362885\">microwaved cheese on a plate, with barbecue sauce\u003c/a>.\u003c/p>\n\u003cp>But in case you're clueless in the kitchen during this era of coronavirus, \u003ca href=\"https://www.instagram.com/chefamandaf/?hl=en\">chef and Food Network star Amanda Freitag\u003c/a> has shared some ideas with NPR.\u003c/p>\n\u003cp>\u003cstrong>What are some pantry staples?\u003c/strong>\u003c/p>\n\u003cp>Freitag recommends starting by keeping \"dried things and canned things\" in stock in the kitchen: legumes such as lentils and beans, dried or in cans; quinoa; barley; ground cornmeal for polenta or grits; pasta sauces — and lots of different shapes of pasta.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Don't keep the same shape. We need to mix it up a little bit,\" she says. \"I think they all feel a little different when you cook them.\"\u003c/p>\n\u003cp>And the following:\u003c/p>\n\u003cul>\n\u003cli>Baking staples, including all-purpose flour, white sugar, brown sugar, baking powder and soda, salt, butter and yeast. Also keep stocked up on eggs, for baking and other uses, as well as oils, such as olive and vegetable.\u003c/li>\n\u003cli>Oatmeal and dried fruits that can be turned into granola, along with some nuts and seeds.\u003c/li>\n\u003cli>A freezer loaded with proteins, frozen vegetables and broth, as well as frozen fruits for smoothies and for baked items such as muffins.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Tired yet of rice and beans? \u003c/strong>\u003c/p>\n\u003cp>Try that dish with a twist. Freitag suggests \u003ca href=\"https://cooking.nytimes.com/recipes/1018115-cuban-style-arroz-congri\">Cuban congri\u003c/a>: Start with handfuls of chopped bacon, scallions and onions, as well as some garlic, cumin and olive oil, in a pot.\u003c/p>\n\u003cp>\"Then you put in your beans and your dried rice, and you cook it all together,\" she says. \"It's just a flavor bomb – and it's beautiful. It turns purple-y color.\"\u003c/p>\n\u003cp>She suggests pairing it with a protein for dinner — or try it with a fried egg on top for lunch or breakfast.\u003c/p>\n\u003cp>\u003cstrong>Aside from spices, what else can give things more flavor?\u003c/strong>\u003c/p>\n\u003cp>Freitag suggests trying the briny, salty taste of red or black olives in a jar or a can — or the vinegary punch of capers. There's also bacon, cured meats and pickles.\u003c/p>\n\u003cp>\u003cstrong>What if the only thing the meat department has is corned beef?\u003c/strong>\u003c/p>\n\u003cp>You might have discovered last week that corned beef is all that's there, so that's what you bought. Thank Saint Patrick's Day grocery ordering. Freitag says if you have corned beef in your fridge or freezer, cook it slow on the stove and on low until it's really tender. (She says to cook a 3-pound corned beef at a simmer, covered with water or a water-beer mixture, for 5 hours or until fork tender.)\u003c/p>\n\u003cp>Then use in multiple ways: Go ahead and have your delayed Saint Patrick's Day dinner with potatoes and cabbage. Leftovers can be turned into corned beef hash in the morning, be put in a sandwich for lunch and be added to pasta.\u003c/p>\n\u003cp>For other kinds and cuts of meat you're planning to keep, make sure to portion them into smaller sizes so you don't waste any after thawing.\u003c/p>\n\u003cp>(See the mustard sauce recipe below for something to top onto leftover corned beef.)\u003c/p>\n\u003cp>\u003cstrong>Need ingredient substitutions? Try these.\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>For garlic:\u003c/strong> Substitute onion, scallions or shallots.\u003c/li>\n\u003cli>\u003cstrong>For shallots:\u003c/strong> Spanish onion or onion powder\u003c/li>\n\u003cli>\u003cstrong>For fresh tomatoes: \u003c/strong>tomato paste or canned diced tomatoes\u003c/li>\n\u003cli>\u003cstrong>For scallions:\u003c/strong> either basic onion or a fresh or dried herb like parsley, basil or chives\u003c/li>\n\u003cli>\u003cstrong>For fresh cilantro: \u003c/strong>ground coriander or dried parsley or basil\u003c/li>\n\u003cli>\u003cstrong>For fresh corn: \u003c/strong>frozen or canned corn, peas or edamame\u003c/li>\n\u003cli>\u003cstrong>For jasmine rice: \u003c/strong>any basic white rice or Arborio rice\u003c/li>\n\u003cli>\u003cstrong>For white wine:\u003c/strong> It can always be omitted, or a white wine vinegar can be used (use 1/4 of the amount of wine).\u003c/li>\n\u003cli>\u003cstrong>For eggs:\u003c/strong> Substitute the \u003ca href=\"https://www.thekitchn.com/the-most-magical-egg-replacement-and-how-to-use-it-234588\">liquid that comes from soaking chickpeas\u003c/a>. It's called aquafaba, and \u003ca href=\"https://minimalistbaker.com/a-guide-to-aquafaba/\">you can whip it by hand or in a stand mixer\u003c/a>. \"It whips up just like meringue,\" Freitag says.\u003c/li>\n\u003cli>\u003cstrong>For heavy cream:\u003c/strong> Try coconut milk, and for some recipes, you can even use vanilla ice cream! (That worked for \u003ca href=\"https://www.instagram.com/p/B97wtu7hjTq/\">Freitag's rice pudding recipe\u003c/a> below.)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Looking for some simple, easy-to-prepare recipes? Here are a few.\u003c/strong>\u003c/p>\n\u003cp>Freitag suggests these below from her cookbook, \u003cem>The Chef Next Door. \u003c/em>See the list of substitutions above, should you need some.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_136544\" class=\"wp-caption aligncenter\" style=\"max-width: 508px\">\u003cimg class=\"size-full wp-image-136544\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-02_mustard_sauce_3080-002-6abdf62f80c4174bec49bf55d57c6229e7294ffd.jpg\" alt=\"Chef Amanda Freitag's mustard sauce — shown here on a corned beef sandwich.\" width=\"508\" height=\"381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-02_mustard_sauce_3080-002-6abdf62f80c4174bec49bf55d57c6229e7294ffd.jpg 508w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-02_mustard_sauce_3080-002-6abdf62f80c4174bec49bf55d57c6229e7294ffd-160x120.jpg 160w\" sizes=\"(max-width: 508px) 100vw, 508px\">\u003cfigcaption class=\"wp-caption-text\">Chef Amanda Freitag's mustard sauce — shown here on a corned beef sandwich. \u003ccite>(Courtesy of David Malosh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>All-Round Mustard Sauce\u003c/h3>\n\u003cp>\u003cstrong>Makes 2 cups\u003c/strong>\u003c/p>\n\u003cp>5 shallots\u003cbr>\n1/2 cup white wine\u003cbr>\n3 cups heavy cream\u003cbr>\n1/2 cup Dijon mustard\u003cbr>\n1/4 cup grainy mustard\u003cbr>\n1/4 teaspoon kosher salt\u003c/p>\n\u003cp>Directions:\u003c/p>\n\u003cp>Peel and thinly slice the shallots.\u003c/p>\n\u003cp>Simmer shallots and white wine in a small saucepot until dry.\u003c/p>\n\u003cp>Add heavy cream and reduce by half.\u003c/p>\n\u003cp>Use a fine mesh strainer to strain out shallots. Return smooth cream to the pot over low heat.\u003c/p>\n\u003cp>Add both mustards and whisk until smooth.\u003c/p>\n\u003cp>Simmer on low for 5 minutes before serving.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_136542\" class=\"wp-caption aligncenter\" style=\"max-width: 512px\">\u003cimg class=\"size-full wp-image-136542\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-04_corn_salad_0023-002-e50b1d00c4706a528d7b342c1b1f458a9c510ddc.jpg\" alt=\"Freitag says her corn salad — from her book, The Chef Next Door — is a simple dish prepared with mostly pantry items.\" width=\"512\" height=\"384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-04_corn_salad_0023-002-e50b1d00c4706a528d7b342c1b1f458a9c510ddc.jpg 512w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-04_corn_salad_0023-002-e50b1d00c4706a528d7b342c1b1f458a9c510ddc-160x120.jpg 160w\" sizes=\"(max-width: 512px) 100vw, 512px\">\u003cfigcaption class=\"wp-caption-text\">Freitag says her corn salad — from her book, The Chef Next Door — is a simple dish prepared with mostly pantry items. \u003ccite>(Courtesy of David Malosh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Corn And Black Bean Salad\u003c/h3>\n\u003cp>\u003cstrong>Makes 4 servings\u003c/strong>\u003c/p>\n\u003cp>1 tablespoon canola oil\u003cbr>\n5 ears corn\u003cbr>\n1/4 tsp kosher salt\u003cbr>\n1 cup cooked black beans\u003cbr>\n1/2 cup tomatoes\u003cbr>\n2 tablespoons sliced scallions\u003cbr>\n1/4 cup chopped cilantro\u003cbr>\n1/4 cup lime juice\u003cbr>\npinch of cayenne pepper\u003cbr>\n1/2 cup grapeseed oil\u003c/p>\n\u003cp>Directions:\u003c/p>\n\u003cp>Cut kernels from cobs.\u003c/p>\n\u003cp>Dice the tomatoes.\u003c/p>\n\u003cp>Trim and slice the scallions.\u003c/p>\n\u003cp>Chop the cilantro.\u003c/p>\n\u003cp>Juice the limes.\u003c/p>\n\u003cp>Heat the canola oil in a large, wide sauté pan. Add the corn kernels and sweat over medium-low heat. Season with salt.\u003c/p>\n\u003cp>After a few minutes, once the corn is bright yellow, warmed through and tender, transfer into a large mixing bowl.\u003c/p>\n\u003cp>Add the rest of the ingredients to the sautéed corn and mix well to combine.\u003c/p>\n\u003cp>Allow the salad to sit for a couple of hours before serving.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_136543\" class=\"wp-caption aligncenter\" style=\"max-width: 506px\">\u003cimg class=\"size-full wp-image-136543\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-09_rice_pudding_2594-cd72ca1a5b86e5abc9f55782cf25dc74810d215f.jpg\" alt=\"Chef Amanda Freitag's rice pudding is a simple comfort food that's easy to prepare.\" width=\"506\" height=\"380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-09_rice_pudding_2594-cd72ca1a5b86e5abc9f55782cf25dc74810d215f.jpg 506w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-09_rice_pudding_2594-cd72ca1a5b86e5abc9f55782cf25dc74810d215f-160x120.jpg 160w\" sizes=\"(max-width: 506px) 100vw, 506px\">\u003cfigcaption class=\"wp-caption-text\">Chef Amanda Freitag's rice pudding is a simple comfort food that's easy to prepare. \u003ccite>(Courtesy of David Malosh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Rice Pudding\u003c/h3>\n\u003cp>\u003cstrong>Makes 4-6 servings\u003c/strong>\u003c/p>\n\u003cp>1 cup jasmine rice\u003cbr>\n10 cardamom pods, optional (or substitute 2 cinnamon sticks)\u003cbr>\n1/2 cup sugar\u003cbr>\n1/4 teaspoon salt\u003cbr>\n4 cups milk, plus 1/2 cup to finish\u003cbr>\n2 teaspoons vanilla extract\u003cbr>\n1/4 cup heavy cream\u003c/p>\n\u003cp>Directions:\u003c/p>\n\u003cp>Add just enough water (approximately 2 cups) to cover the rice in a medium saucepot, and bring to a simmer, cooking until completely tender.\u003c/p>\n\u003cp>Add cardamom, sugar, salt and 4 cups of milk to the cooked rice. Simmer over low heat, occasionally stirring to prevent the rice from sticking, until all the milk is absorbed, about 40 minutes.\u003c/p>\n\u003cp>Finish the pudding by adding the remaining 1/2 cup milk, vanilla and cream.\u003c/p>\n\u003cp>Transfer the pudding to a glass bowl, and chill in the refrigerator before serving.\u003c/p>\n\u003cp>If you want to make individual servings, transfer the pudding into ceramic ramekins or glass dishes before placing in fridge.\u003c/p>\n\u003cp>No matter in what container you store the pudding while cooling, make sure you place a piece of plastic wrap flush on the surface of the pudding to prevent a skin from forming.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Serve with whipped cream or a dusting of cinnamon.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 \u003ca href=\"https://www.npr.org\">NPR\u003c/a>.\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136541/need-help-cooking-through-the-coronavirus-pandemic-chef-amanda-freitag-has-tips","authors":["byline_bayareabites_136541"],"categories":["bayareabites_63","bayareabites_10916"],"tags":["bayareabites_16549","bayareabites_392","bayareabites_16272","bayareabites_16530","bayareabites_16560","bayareabites_14738","bayareabites_16559"],"featImg":"bayareabites_136542","label":"bayareabites"},"bayareabites_136429":{"type":"posts","id":"bayareabites_136429","meta":{"index":"posts_1716263798","site":"bayareabites","id":"136429","score":null,"sort":[1584381609000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1584381609,"format":"standard","disqusTitle":"'A Lot of Pressure': Bay Area Restaurants Search for Safety Net in Light of COVID-19","title":"'A Lot of Pressure': Bay Area Restaurants Search for Safety Net in Light of COVID-19","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>Restaurant owners and workers across the Bay Area are contending with a new reality brought on by local recommendations around\u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\"> COVID-19\u003c/a> containment.\u003c/p>\n\u003cp>Last week, they braced for fewer customers, fewer shifts and reduced tips. And in the coming week, they'll need to re-adjust once more as governor Gavin Newsom called for the \u003ca href=\"https://www.kqed.org/news/11806871/newsom-calls-for-closure-of-all-bars-in-an-effort-to-increase-social-distancing\">closure of all bars, wineries and breweries\u003c/a> on Sunday. The governor also directed that restaurants limit their occupancy to 50% in order to promote social distancing and curb new infections.\u003c/p>\n\u003cp>As inherently social, public-facing businesses, restaurants and bars stand to be impacted heavily by the economic repercussions of COVID-19's spread. The majority of their hourly workers are not protected by sick leave and other benefits. County and city-wide policies are also specifying Newsom’s directives with their own further restrictions, with Los Angeles limiting restaurants to take-out only.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last Thursday at Anula’s Cafe, a downtown Oakland breakfast and lunch favorite, owner and chef Anula Edirisinghe served up her salmon curry, a daily special from her Sri Lankan and West Indian menu. Inside of the bite-sized cafe, Edirisinghe employs one other person besides herself, and her daughter occasionally comes by the cafe to help as well. She said she had a particularly slow day last Tuesday and was hoping Thursday wouldn’t bring more of the same. “I usually make a day like four to five hundred, but that day [I made] like a hundred dollars,” she said. “It’s nothing.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though Anula’s Cafe is mostly takeout, Edirisinghe will undoubtedly feel the ebbs and flows of her business, as she also pays rent at a commissary kitchen where the food is prepared. The chef remains optimistic—although less so about the prospect of the city of Oakland helping small business owners like herself. “You have to support small business. You have to support like a low income people, you know? And they only think about the stock market,” she said.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So far, the city of Oakland has set up an \u003ca href=\"https://www.oaklandca.gov/resources/coronavirus-2019-covid-19-business-and-worker-resources\">online resource page\u003c/a> for workers and small business owners outlining programs at federal, state and local levels. Significant among those is the state of California's\u003ca href=\"https://www.edd.ca.gov/about_edd/coronavirus-2019/faqs.htm\"> waiving of the one week, unpaid\u003c/a> waiting period for unemployment qualification. At the city level, Oakland is waiving penalties for business taxes that were due on March 1, 2020 by request.\u003c/p>\n\u003cfigure id=\"attachment_136432\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136432\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/LSok_GardenHouse_Oakland-800x1067.jpeg\" alt=\"L Sok manages their family's lunchtime spot, Garden House, and is bracing for economic hardship under COVID-19. \" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/LSok_GardenHouse_Oakland-800x1067.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/LSok_GardenHouse_Oakland-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/LSok_GardenHouse_Oakland-768x1024.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/LSok_GardenHouse_Oakland-1020x1360.jpeg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">L Sok manages their family's lunch time spot, Garden House, and is bracing for economic hardship under COVID-19. \u003ccite>(Bianca Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Just a few blocks away, another lunch favorite open since 1991, Garden House, has braced for the possibilities of life under COVID-19. “The safety net is just the fact that I'm young and healthy and that if somebody needs to take time off for their own safety and their own health, that I would have to fill in,” shared L Sok, who works at Garden House alongside their two friends, their mother and their aunt. “I'm working with my elders here, [our] priority is to make sure that they're healthy and that they're not over here risking their lives to make an hourly wage,” Sok continued. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 2014, Sok’s older sibling \u003ca href=\"https://www.kqed.org/bayareabites/135968/life-after-pop-up-oaklands-lovelys-and-san-franciscos-chicano-nuevo-seek-permanence\">Terry Sok-Wolfson\u003c/a> bought the business for their mom, who had worked there since 1992. Adding to the financial pressure of running a restaurant is an extensive and costly renovation that forced a two-and-a-half-year closure of the eatery. Since reopening last fall, the revamped Garden House serves as a hub housing Aburaya’s takeout branch and a weekend and evening pop-up from \u003ca href=\"https://www.kqed.org/bayareabites/135485/hella-vegan-eats-is-reborn-in-oakland-as-gay-4-u\">Gay 4 U,\u003c/a> a vegan comfort food operation by Sofi Espice. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136434\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136434\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/GardenHouse_Oakland-800x600.jpg\" alt=\"Last Thursday afternoon, Garden House in downtown Oakland looked to be business as usual, but under new restriction by Gov. Newsom, restaurants are to limit their capacity to half. \" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/GardenHouse_Oakland-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/GardenHouse_Oakland-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/GardenHouse_Oakland-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/GardenHouse_Oakland-1020x765.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Last Thursday afternoon, Garden House in downtown Oakland looked to be business as usual but under new restriction by Gov. Newsom, restaurants are to limit their capacity to half. \u003ccite>(Bianca Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Similarly to Edirisinghe, Sok isn’t certain the city of Oakland will be of sufficient support as the duress from COVID-19 persists on small businesses. “If we have to be closed for a week to make sure that we're not spreading the virus and that nobody in our space contracts it, if the city could ease up and give us some funding so that we can continue to survive, that would be great,” they said. “If we didn't have to pay rent to the developers who developed this building, that would be great.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We're not working for random employers who will take advantage of us,” Sok reflected about working with family and friends. \"But it puts a lot of pressure on all of us in the family to figure it out and make it work.\"\u003c/span>\u003c/p>\n\n","disqusIdentifier":"136429 https://ww2.kqed.org/bayareabites/?p=136429","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/03/16/bay-area-restaurants-search-for-safety-net-in-light-of-covid-19/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":815,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":12},"modified":1585093343,"excerpt":"Two family-owned small businesses in Oakland brace for the changes brought on by containment. ","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Two family-owned small businesses in Oakland brace for the changes brought on by containment. ","title":"'A Lot of Pressure': Bay Area Restaurants Search for Safety Net in Light of COVID-19 | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"'A Lot of Pressure': Bay Area Restaurants Search for Safety Net in Light of COVID-19","datePublished":"2020-03-16T11:00:09-07:00","dateModified":"2020-03-24T16:42:23-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"bay-area-restaurants-search-for-safety-net-in-light-of-covid-19","status":"publish","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136429/bay-area-restaurants-search-for-safety-net-in-light-of-covid-19","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Restaurant owners and workers across the Bay Area are contending with a new reality brought on by local recommendations around\u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\"> COVID-19\u003c/a> containment.\u003c/p>\n\u003cp>Last week, they braced for fewer customers, fewer shifts and reduced tips. And in the coming week, they'll need to re-adjust once more as governor Gavin Newsom called for the \u003ca href=\"https://www.kqed.org/news/11806871/newsom-calls-for-closure-of-all-bars-in-an-effort-to-increase-social-distancing\">closure of all bars, wineries and breweries\u003c/a> on Sunday. The governor also directed that restaurants limit their occupancy to 50% in order to promote social distancing and curb new infections.\u003c/p>\n\u003cp>As inherently social, public-facing businesses, restaurants and bars stand to be impacted heavily by the economic repercussions of COVID-19's spread. The majority of their hourly workers are not protected by sick leave and other benefits. County and city-wide policies are also specifying Newsom’s directives with their own further restrictions, with Los Angeles limiting restaurants to take-out only.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last Thursday at Anula’s Cafe, a downtown Oakland breakfast and lunch favorite, owner and chef Anula Edirisinghe served up her salmon curry, a daily special from her Sri Lankan and West Indian menu. Inside of the bite-sized cafe, Edirisinghe employs one other person besides herself, and her daughter occasionally comes by the cafe to help as well. She said she had a particularly slow day last Tuesday and was hoping Thursday wouldn’t bring more of the same. “I usually make a day like four to five hundred, but that day [I made] like a hundred dollars,” she said. “It’s nothing.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though Anula’s Cafe is mostly takeout, Edirisinghe will undoubtedly feel the ebbs and flows of her business, as she also pays rent at a commissary kitchen where the food is prepared. The chef remains optimistic—although less so about the prospect of the city of Oakland helping small business owners like herself. “You have to support small business. You have to support like a low income people, you know? And they only think about the stock market,” she said.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So far, the city of Oakland has set up an \u003ca href=\"https://www.oaklandca.gov/resources/coronavirus-2019-covid-19-business-and-worker-resources\">online resource page\u003c/a> for workers and small business owners outlining programs at federal, state and local levels. Significant among those is the state of California's\u003ca href=\"https://www.edd.ca.gov/about_edd/coronavirus-2019/faqs.htm\"> waiving of the one week, unpaid\u003c/a> waiting period for unemployment qualification. At the city level, Oakland is waiving penalties for business taxes that were due on March 1, 2020 by request.\u003c/p>\n\u003cfigure id=\"attachment_136432\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136432\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/LSok_GardenHouse_Oakland-800x1067.jpeg\" alt=\"L Sok manages their family's lunchtime spot, Garden House, and is bracing for economic hardship under COVID-19. \" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/LSok_GardenHouse_Oakland-800x1067.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/LSok_GardenHouse_Oakland-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/LSok_GardenHouse_Oakland-768x1024.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/LSok_GardenHouse_Oakland-1020x1360.jpeg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">L Sok manages their family's lunch time spot, Garden House, and is bracing for economic hardship under COVID-19. \u003ccite>(Bianca Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Just a few blocks away, another lunch favorite open since 1991, Garden House, has braced for the possibilities of life under COVID-19. “The safety net is just the fact that I'm young and healthy and that if somebody needs to take time off for their own safety and their own health, that I would have to fill in,” shared L Sok, who works at Garden House alongside their two friends, their mother and their aunt. “I'm working with my elders here, [our] priority is to make sure that they're healthy and that they're not over here risking their lives to make an hourly wage,” Sok continued. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 2014, Sok’s older sibling \u003ca href=\"https://www.kqed.org/bayareabites/135968/life-after-pop-up-oaklands-lovelys-and-san-franciscos-chicano-nuevo-seek-permanence\">Terry Sok-Wolfson\u003c/a> bought the business for their mom, who had worked there since 1992. Adding to the financial pressure of running a restaurant is an extensive and costly renovation that forced a two-and-a-half-year closure of the eatery. Since reopening last fall, the revamped Garden House serves as a hub housing Aburaya’s takeout branch and a weekend and evening pop-up from \u003ca href=\"https://www.kqed.org/bayareabites/135485/hella-vegan-eats-is-reborn-in-oakland-as-gay-4-u\">Gay 4 U,\u003c/a> a vegan comfort food operation by Sofi Espice. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136434\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136434\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/GardenHouse_Oakland-800x600.jpg\" alt=\"Last Thursday afternoon, Garden House in downtown Oakland looked to be business as usual, but under new restriction by Gov. Newsom, restaurants are to limit their capacity to half. \" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/GardenHouse_Oakland-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/GardenHouse_Oakland-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/GardenHouse_Oakland-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/GardenHouse_Oakland-1020x765.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Last Thursday afternoon, Garden House in downtown Oakland looked to be business as usual but under new restriction by Gov. Newsom, restaurants are to limit their capacity to half. \u003ccite>(Bianca Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Similarly to Edirisinghe, Sok isn’t certain the city of Oakland will be of sufficient support as the duress from COVID-19 persists on small businesses. “If we have to be closed for a week to make sure that we're not spreading the virus and that nobody in our space contracts it, if the city could ease up and give us some funding so that we can continue to survive, that would be great,” they said. “If we didn't have to pay rent to the developers who developed this building, that would be great.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We're not working for random employers who will take advantage of us,” Sok reflected about working with family and friends. \"But it puts a lot of pressure on all of us in the family to figure it out and make it work.\"\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136429/bay-area-restaurants-search-for-safety-net-in-light-of-covid-19","authors":["11625","11365"],"categories":["bayareabites_109","bayareabites_752","bayareabites_13306","bayareabites_63","bayareabites_8770","bayareabites_1962","bayareabites_1875","bayareabites_366"],"tags":["bayareabites_16547","bayareabites_16545","bayareabites_12134","bayareabites_16546"],"featImg":"bayareabites_136433","label":"bayareabites"},"bayareabites_136410":{"type":"posts","id":"bayareabites_136410","meta":{"index":"posts_1716263798","site":"bayareabites","id":"136410","score":null,"sort":[1583459642000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1583459642,"format":"standard","disqusTitle":"Sobre Mesa Brings Afro-Caribbean Cocktails and Light Bites to Oakland","title":"Sobre Mesa Brings Afro-Caribbean Cocktails and Light Bites to Oakland","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>\u003ca href=\"https://www.sobremesaoak.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sobre Mesa\u003c/a>, a cocktail-forward lounge and restaurant from \u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">alaMar\u003c/a> chef-owner German Nelson, is now open for business in downtown Oakland. The space is decidedly not a bar: Nelson dubs it an \"Afro-Latin Lounge,\" and it delivers on the title. Sobre Mesa's pink-hued lights float above plenty of seating, including caramel, cushioned booths and a private alcove for bottle service, La Sala, which invite patrons to stay for a good time and a long time. Though there's no designated dance floor in the space, Nelson plans to have live bands and DJs on occasion.\u003c/p>\n\u003cp>Lush, dark green walls and tropical palms set the mood for a Caribbean-inspired cocktail menu, for which Nelson recruited Susan Eggett from San Francisco's Last Rites and Alex Maynard from Starline Social Club in Oakland. Sourcing from small batch brewers, Nelson explained why the backstory and tradition behind the spirits at Sobre Mesa matter to him.\u003c/p>\n\u003cp>\"We're trying to showcase more African American-owned distilleries,\" he said.\u003c/p>\n\u003cp>To that end, you'll find \u003ca href=\"https://www.three-roll.com/\">Three Roll\u003c/a> rum from the Alma Estate in Louisiana and Los Angeles' \u003ca href=\"https://www.instagram.com/loftandbear/?hl=en\">loft & bear\u003c/a> vodka. Sobre Mesa also features the Patagonian spirit Träkál on its menu. Lesser known in the Bay Area, the South American drink is made using fruits and botanicals.\u003c/p>\n\u003cfigure id=\"attachment_136419\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136419\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-800x533.jpg\" alt=\"Though Sobre Mesa is cocktail-forward, it boasts a thoughtful food menu carrying on the African diasporic influences of its libations.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-1020x680.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Though Sobre Mesa is cocktail-forward, it boasts a thoughtful food menu carrying on the African diasporic influences of its libations. \u003ccite>(Courtesy of Sobre Mesa/Thomas Kuoh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The food at Sobre Mesa plays off the cocktail menu, so expect small bites, tapas style, meant to prime guests for dinner or carry them over from a light one. As with the drinks, the food menu draws upon Nelson's Dominican roots as well as influences from across the African diaspora. White cheddar empanadas share space with stuffed platano maduro and Peri Peri wings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Oakland has really motivated me and educated me on that,\" said Nelson of how he's come to celebrate the connections and diversity among the African diaspora. \"Our music comes from there. Our food comes from there. Our style, our swag.\"\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='checkplease_20398' label='Watch Chef Nelson and alaMar on Check Please!']\u003c/span>\u003c/p>\n\u003cp>\"We all have a piece of the motherland in us,\" he continued. \"This is why I want to do this.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Patrons can expect to stay at Sobre Mesa as late as 2am on Fridays and Saturdays and until midnight on other nights as the team figures out demand.\u003c/p>\n\n","disqusIdentifier":"136410 https://ww2.kqed.org/bayareabites/?p=136410","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/03/05/sobre-mesa-brings-afro-caribbean-cocktails-and-light-bites-to-oakland/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":417,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":11},"modified":1583485245,"excerpt":"The new lounge emphasizes spirits from black-owned distilleries. ","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"The new lounge emphasizes spirits from black-owned distilleries. ","title":"Sobre Mesa Brings Afro-Caribbean Cocktails and Light Bites to Oakland | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Sobre Mesa Brings Afro-Caribbean Cocktails and Light Bites to Oakland","datePublished":"2020-03-05T17:54:02-08:00","dateModified":"2020-03-06T01:00:45-08:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"sobre-mesa-brings-afro-caribbean-cocktails-and-light-bites-to-oakland","status":"publish","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136410/sobre-mesa-brings-afro-caribbean-cocktails-and-light-bites-to-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.sobremesaoak.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sobre Mesa\u003c/a>, a cocktail-forward lounge and restaurant from \u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">alaMar\u003c/a> chef-owner German Nelson, is now open for business in downtown Oakland. The space is decidedly not a bar: Nelson dubs it an \"Afro-Latin Lounge,\" and it delivers on the title. Sobre Mesa's pink-hued lights float above plenty of seating, including caramel, cushioned booths and a private alcove for bottle service, La Sala, which invite patrons to stay for a good time and a long time. Though there's no designated dance floor in the space, Nelson plans to have live bands and DJs on occasion.\u003c/p>\n\u003cp>Lush, dark green walls and tropical palms set the mood for a Caribbean-inspired cocktail menu, for which Nelson recruited Susan Eggett from San Francisco's Last Rites and Alex Maynard from Starline Social Club in Oakland. Sourcing from small batch brewers, Nelson explained why the backstory and tradition behind the spirits at Sobre Mesa matter to him.\u003c/p>\n\u003cp>\"We're trying to showcase more African American-owned distilleries,\" he said.\u003c/p>\n\u003cp>To that end, you'll find \u003ca href=\"https://www.three-roll.com/\">Three Roll\u003c/a> rum from the Alma Estate in Louisiana and Los Angeles' \u003ca href=\"https://www.instagram.com/loftandbear/?hl=en\">loft & bear\u003c/a> vodka. Sobre Mesa also features the Patagonian spirit Träkál on its menu. Lesser known in the Bay Area, the South American drink is made using fruits and botanicals.\u003c/p>\n\u003cfigure id=\"attachment_136419\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136419\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-800x533.jpg\" alt=\"Though Sobre Mesa is cocktail-forward, it boasts a thoughtful food menu carrying on the African diasporic influences of its libations.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-1020x680.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Though Sobre Mesa is cocktail-forward, it boasts a thoughtful food menu carrying on the African diasporic influences of its libations. \u003ccite>(Courtesy of Sobre Mesa/Thomas Kuoh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The food at Sobre Mesa plays off the cocktail menu, so expect small bites, tapas style, meant to prime guests for dinner or carry them over from a light one. As with the drinks, the food menu draws upon Nelson's Dominican roots as well as influences from across the African diaspora. White cheddar empanadas share space with stuffed platano maduro and Peri Peri wings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Oakland has really motivated me and educated me on that,\" said Nelson of how he's come to celebrate the connections and diversity among the African diaspora. \"Our music comes from there. Our food comes from there. Our style, our swag.\"\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"checkplease_20398","label":"Watch Chef Nelson and alaMar on Check Please! "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>\"We all have a piece of the motherland in us,\" he continued. \"This is why I want to do this.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Patrons can expect to stay at Sobre Mesa as late as 2am on Fridays and Saturdays and until midnight on other nights as the team figures out demand.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136410/sobre-mesa-brings-afro-caribbean-cocktails-and-light-bites-to-oakland","authors":["11625"],"categories":["bayareabites_109","bayareabites_752","bayareabites_13306","bayareabites_63","bayareabites_1244","bayareabites_8770","bayareabites_10028","bayareabites_1875","bayareabites_366","bayareabites_1807"],"tags":["bayareabites_15167","bayareabites_15476","bayareabites_1561","bayareabites_12134"],"featImg":"bayareabites_136418","label":"bayareabites"},"bayareabites_136360":{"type":"posts","id":"bayareabites_136360","meta":{"index":"posts_1716263798","site":"bayareabites","id":"136360","score":null,"sort":[1582846789000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1582846789,"format":"standard","disqusTitle":"Chef Tanya Holland's Town Fare Raises the Oakland Museum's Culinary Profile","title":"Chef Tanya Holland's Town Fare Raises the Oakland Museum's Culinary Profile","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>\u003cspan style=\"font-weight: 400\">Starting this summer at the \u003ca href=\"https://museumca.org/\">Oakland Museum of California,\u003c/a> Tanya Holland will head a new cafe serving up California soul food. Town Fare at OMCA will be the second post of the chef and former \u003cem>Top Chef\u003c/em> contestant, whose celebrated restaurant, \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a>, recently relocated to Broadway near Grand Avenue. (The San Francisco Ferry Building location of Brown Sugar Kitchen closed last month.)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Unpretentious and delicious” is how Holland describes the upcoming menu at Town Fare, which will open in August after OMCA undergoes a \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13865204/oakland-museum-of-california-to-undergo-20m-renovation-to-exterior-courtyard\">\u003cspan style=\"font-weight: 400\">$20 million renovation\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. As part of the remodel, led by Oakland's \u003ca href=\"https://www.kqed.org/news/11776572/two-bay-area-residents-named-2019-macarthur-genius-grant-winners\" target=\"_blank\" rel=\"noopener noreferrer\">Hood Designs\u003c/a> and San Francisco's Mark Cavagnero Associates, the museum’s garden and cafe will be accessible to the public without an admission ticket. In addition to breakfast, lunch and dinner, Town Fare is expected to stay open late for the museum’s weekly Friday Night at OMCA programs. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Holland explains over the phone that she’s inspired by recent conversations around agriculture’s role in global change. As such, the menu at Town Fare will be vegetable-forward (though not strictly vegetarian) and consider alternative protein sources. “\u003c/span>\u003cspan style=\"font-weight: 400\">The more operations I have, the more purchasing power I have, the more influence I can have,” Holland says of her role in fighting climate change as a restaurateur.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136367\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136367\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-800x450.jpg\" alt=\"The Oakland Museum of California's new cafe and courtyard, set to open in August, will be be accessible to the public. \" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Oakland Museum of California's new cafe and courtyard will be be accessible to the public. \u003ccite>(Courtesy of OMCA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The vegetable-centered menu will also allow the chef to exercise some creative freedom. \u003c/span>\u003cspan style=\"font-weight: 400\">“I have a huge repertoire of cooking that I've not really been able to use because of the concept of Brown Sugar Kitchen,” says the French-trained chef, adding that she expects to collaborate with the museum and other chefs on special menus. “I really want to use this platform to embrace that, and do some pop ups with colleagues, and collaborate with the museum when they have special exhibits.”\u003c/span>\u003c/p>\n\u003cp>[aside postID='bayareabites_125020,bayareabites_122533,bayareabites_123732,bayareabites_123715,bayareabites_123707 ' label='All Things Tanya Holland']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Holland, a self-described architecture buff who carefully considers the artwork at her restaurants, says she’s excited to combine those passions at Town Fare. “I think of cooking as an art form, but I have not had the privilege to, at least in my mind, to fully just focus on it as an art form because I've been busy running a business and trying to raise money and get access to everything,” Holland explains. “[With] the way now that the Brown Sugar Kitchen in Uptown is starting too stabilize, and being able to run without me, this venue will give me a chance to get back to Tanya the creative a little bit more, which is exciting.”\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The museum’s former cafe, Blue Oak Cafe, is currently closed. Construction is set to begin early next month and, in the interim, a lunch-only pop-up from chef Dionne Knox’s \u003ca href=\"https://www.zellassoulfulkitchen.com/\">Zella’s Soulful Kitchen\u003c/a> will take over the first floor lobby.\u003c/span>\u003c/p>\n\n","disqusIdentifier":"136360 https://ww2.kqed.org/bayareabites/?p=136360","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/27/chef-tanya-hollands-town-fare-raises-the-oakland-museums-culinary-profile/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":520,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":9},"modified":1582846789,"excerpt":"The Brown Sugar Kitchen chef's vegetable-forward cafe promises creative collaborations and unpretentious fare.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"The Brown Sugar Kitchen chef's vegetable-forward cafe promises creative collaborations and unpretentious fare.","title":"Chef Tanya Holland's Town Fare Raises the Oakland Museum's Culinary Profile | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chef Tanya Holland's Town Fare Raises the Oakland Museum's Culinary Profile","datePublished":"2020-02-27T15:39:49-08:00","dateModified":"2020-02-27T15:39:49-08:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"chef-tanya-hollands-town-fare-raises-the-oakland-museums-culinary-profile","status":"publish","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136360/chef-tanya-hollands-town-fare-raises-the-oakland-museums-culinary-profile","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Starting this summer at the \u003ca href=\"https://museumca.org/\">Oakland Museum of California,\u003c/a> Tanya Holland will head a new cafe serving up California soul food. Town Fare at OMCA will be the second post of the chef and former \u003cem>Top Chef\u003c/em> contestant, whose celebrated restaurant, \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a>, recently relocated to Broadway near Grand Avenue. (The San Francisco Ferry Building location of Brown Sugar Kitchen closed last month.)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Unpretentious and delicious” is how Holland describes the upcoming menu at Town Fare, which will open in August after OMCA undergoes a \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13865204/oakland-museum-of-california-to-undergo-20m-renovation-to-exterior-courtyard\">\u003cspan style=\"font-weight: 400\">$20 million renovation\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. As part of the remodel, led by Oakland's \u003ca href=\"https://www.kqed.org/news/11776572/two-bay-area-residents-named-2019-macarthur-genius-grant-winners\" target=\"_blank\" rel=\"noopener noreferrer\">Hood Designs\u003c/a> and San Francisco's Mark Cavagnero Associates, the museum’s garden and cafe will be accessible to the public without an admission ticket. In addition to breakfast, lunch and dinner, Town Fare is expected to stay open late for the museum’s weekly Friday Night at OMCA programs. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Holland explains over the phone that she’s inspired by recent conversations around agriculture’s role in global change. As such, the menu at Town Fare will be vegetable-forward (though not strictly vegetarian) and consider alternative protein sources. “\u003c/span>\u003cspan style=\"font-weight: 400\">The more operations I have, the more purchasing power I have, the more influence I can have,” Holland says of her role in fighting climate change as a restaurateur.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136367\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136367\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-800x450.jpg\" alt=\"The Oakland Museum of California's new cafe and courtyard, set to open in August, will be be accessible to the public. \" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Oakland Museum of California's new cafe and courtyard will be be accessible to the public. \u003ccite>(Courtesy of OMCA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The vegetable-centered menu will also allow the chef to exercise some creative freedom. \u003c/span>\u003cspan style=\"font-weight: 400\">“I have a huge repertoire of cooking that I've not really been able to use because of the concept of Brown Sugar Kitchen,” says the French-trained chef, adding that she expects to collaborate with the museum and other chefs on special menus. “I really want to use this platform to embrace that, and do some pop ups with colleagues, and collaborate with the museum when they have special exhibits.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_125020,bayareabites_122533,bayareabites_123732,bayareabites_123715,bayareabites_123707 ","label":"All Things Tanya Holland "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Holland, a self-described architecture buff who carefully considers the artwork at her restaurants, says she’s excited to combine those passions at Town Fare. “I think of cooking as an art form, but I have not had the privilege to, at least in my mind, to fully just focus on it as an art form because I've been busy running a business and trying to raise money and get access to everything,” Holland explains. “[With] the way now that the Brown Sugar Kitchen in Uptown is starting too stabilize, and being able to run without me, this venue will give me a chance to get back to Tanya the creative a little bit more, which is exciting.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The museum’s former cafe, Blue Oak Cafe, is currently closed. Construction is set to begin early next month and, in the interim, a lunch-only pop-up from chef Dionne Knox’s \u003ca href=\"https://www.zellassoulfulkitchen.com/\">Zella’s Soulful Kitchen\u003c/a> will take over the first floor lobby.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136360/chef-tanya-hollands-town-fare-raises-the-oakland-museums-culinary-profile","authors":["11625"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_8770","bayareabites_10028","bayareabites_1875","bayareabites_366","bayareabites_1873"],"tags":["bayareabites_8924","bayareabites_14757","bayareabites_10821","bayareabites_10545","bayareabites_8925","bayareabites_108","bayareabites_14826"],"featImg":"bayareabites_136366","label":"bayareabites"},"bayareabites_136299":{"type":"posts","id":"bayareabites_136299","meta":{"index":"posts_1716263798","site":"bayareabites","id":"136299","score":null,"sort":[1582153493000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1582153493,"format":"standard","disqusTitle":"Flavors Worth Finding: Potato Chips in Sandwiches and Korean Stews","title":"Flavors Worth Finding: Potato Chips in Sandwiches and Korean Stews","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>[aside postID='bayareabites_136217,bayareabites_136123,bayareabites_136067' label='Some more Flavors Worth Finding']\u003c/p>\n\u003ch2>Miss Tomato's Take on Tuna\u003c/h2>\n\u003cp>Your basic dorm-room stoner munchie recipe follows a simple formula: just cram together whatever you've got in the fridge, throw it in the oven or on some bread, and call it good. It rarely is. But every once in a while, some inspired accident rises to the level of “edible.” Or, even rarer still, “tasty.”\u003c/p>\n\u003cp>Such is the case with the \u003cstrong>crunchy tuna sandwich\u003c/strong> at \u003ca href=\"http://misstomatos.com/\">Miss Tomato Sandwich Shop\u003c/a> in San Francisco. Thrown into its proverbial blender of randomness is tuna salad, potato chips, pickles, wasabi mayo, and arugula, on a soft roll. It shouldn't work. It does. I've gone back to it again and again, with each bite asking myself, “Why aren't potato chips a required addition to all sandwiches?”\u003c/p>\n\u003cp>I am not alone. On a recent afternoon, I counted 40 people crammed into the small, 250-square-foot shop on Market Street, waiting for their order. The sandwich is only six inches long, and costs $10, and takes about 15 minutes to arrive on crowded days. But on the first bite, when the arugula and wasabi come together to undergird, in grown-up fashion, the childhood comfort food of tuna fish, all is forgotten. I've tried to replicate it myself at home, to no avail. And so back to the sandwich shop I go. \u003cspan style=\"font-weight: 400\">—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Gabe Meline, Senior Arts Editor\u003c/span>\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136336\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136336\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg\" alt=\"S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district.\" width=\"800\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-1020x1275.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district. \u003ccite>(Courtesy of S+M Vegan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>S+M Vegan's Rhapsodic Shaobing\u003c/h2>\n\u003cp>I’ve been meaning to go to one of \u003ca href=\"http://www.snmvegan.com/\">\u003cspan style=\"font-weight: 400\">S+M Vegan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">’s pop-ups at Eli’s Mile High Club in Oakland ever since I heard about their sandwiches from \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/The-best-sandwich-in-the-Bay-Area-is-vegan-14497120.php\">\u003cspan style=\"font-weight: 400\">Soleil Ho\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the \u003cem>San Francisco Chronicle\u003c/em>’s food critic. When I finally sampled last Tuesday’s \u003cstrong>shaobing sandwich No. 21\u003c/strong>, I damn near burst into tears. With my first bite, I knew I had met my new favorite sandwich.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Every layer of No. 21 was so thoughtfully prepared: a golden sesame flatbread, with an airy interior and a shattering crust, sandwiching slices of meaty and salty Sichuan peppercorned seitan coated in a mellow soymilk thousand-island dressing. The crisp pickled cabbage with black bean delivered a welcome acidic kick to blast through the fatty richness. And the textural cherry-on-top (or cherry-in-middle): a layer of still-crunchy potato chips preemptively tucked in.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m itching for the opening of \u003c/span>\u003ca href=\"https://www.liondancecafe.com/\">\u003cspan style=\"font-weight: 400\">Lion Dance Café\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, chef Marie Chia and Shane Stanbridge’s forthcoming Singaporean brick and mortar in the Dimond district, another ecstatic addition to Oakland’s vegan culinary moment. I sincerely hope shaobing sandwich No. 21 gets a much-deserved spot on the café’s regular menu, because this rhapsodic sandwich won’t be leaving my heart anytime soon. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Olivia Won, Associate Producer Check, Please! Bay Area\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>Less Known Korean at Moo Bong Ri\u003c/h2>\n\u003cp>Spur-of-the-moment dinners after work with colleagues are always great. Someone picks a well-vetted restaurant everyone will love, and people talk, laugh, eat and leave with full bellies, wide smiles and lighter wallets.\u003c/p>\n\u003cp>That’s the kind of night I thought was in store when a friend and I left the office. After parking at our first choice proved impossible, we picked a restaurant neither of us had been to. Up the block from Jack in the Box in a strip mall-esque corner in Oakland was a Korean restaurant, \u003ca href=\"https://www.yelp.com/biz/moo-bong-ri-korean-restaurant-oakland\">Moo Bong Ri\u003c/a>, with small bursts of decor. The space was homey and cozy. We’ve had Korean food before, so we figured it’d be a safe bet for two hungry people who just want to eat something good. We were wrong. In a good way.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">None of the usual Korean dishes one might expect were on the menu. Soups, stews, pig's trotters, intestines; yeah, you’re not gonna find this at the typical Korean BBQ spot. Afterward, I learned that Moo Bong Ri is known for their soondae, Korean blood sausages. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We had the \u003cstrong>spicy baby octopus\u003c/strong> and the\u003cstrong> beef short rib stew\u003c/strong>. The baby octopus was served in a red beef broth with rice cakes and flour noodles. It was spicy, sweet and savory—a nighttime carnival of flavors. The short rib stew was smooth and refreshing; filling, but not heavy.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ll go back again with the memory of this meal, but the menu is special enough so that any time I revisit Moo Bong Ri, it’ll feel like the first time. —\u003ci>Chinwe Oniah, Arts Video Intern\u003c/i>\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n","disqusIdentifier":"136299 https://ww2.kqed.org/bayareabites/?p=136299","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/19/flavors-worth-finding-potato-chips-in-sandwiches-and-korean-stews/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":848,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":15},"modified":1582153493,"excerpt":null,"headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly. Miss Tomato's Take on Tuna Your basic dorm-room stoner munchie recipe follows a simple formula:","title":"Flavors Worth Finding: Potato Chips in Sandwiches and Korean Stews | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Flavors Worth Finding: Potato Chips in Sandwiches and Korean Stews","datePublished":"2020-02-19T15:04:53-08:00","dateModified":"2020-02-19T15:04:53-08:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"flavors-worth-finding-potato-chips-in-sandwiches-and-korean-stews","status":"publish","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136299/flavors-worth-finding-potato-chips-in-sandwiches-and-korean-stews","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136217,bayareabites_136123,bayareabites_136067","label":"Some more Flavors Worth Finding "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch2>Miss Tomato's Take on Tuna\u003c/h2>\n\u003cp>Your basic dorm-room stoner munchie recipe follows a simple formula: just cram together whatever you've got in the fridge, throw it in the oven or on some bread, and call it good. It rarely is. But every once in a while, some inspired accident rises to the level of “edible.” Or, even rarer still, “tasty.”\u003c/p>\n\u003cp>Such is the case with the \u003cstrong>crunchy tuna sandwich\u003c/strong> at \u003ca href=\"http://misstomatos.com/\">Miss Tomato Sandwich Shop\u003c/a> in San Francisco. Thrown into its proverbial blender of randomness is tuna salad, potato chips, pickles, wasabi mayo, and arugula, on a soft roll. It shouldn't work. It does. I've gone back to it again and again, with each bite asking myself, “Why aren't potato chips a required addition to all sandwiches?”\u003c/p>\n\u003cp>I am not alone. On a recent afternoon, I counted 40 people crammed into the small, 250-square-foot shop on Market Street, waiting for their order. The sandwich is only six inches long, and costs $10, and takes about 15 minutes to arrive on crowded days. But on the first bite, when the arugula and wasabi come together to undergird, in grown-up fashion, the childhood comfort food of tuna fish, all is forgotten. I've tried to replicate it myself at home, to no avail. And so back to the sandwich shop I go. \u003cspan style=\"font-weight: 400\">—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Gabe Meline, Senior Arts Editor\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136336\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136336\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg\" alt=\"S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district.\" width=\"800\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-1020x1275.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district. \u003ccite>(Courtesy of S+M Vegan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>S+M Vegan's Rhapsodic Shaobing\u003c/h2>\n\u003cp>I’ve been meaning to go to one of \u003ca href=\"http://www.snmvegan.com/\">\u003cspan style=\"font-weight: 400\">S+M Vegan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">’s pop-ups at Eli’s Mile High Club in Oakland ever since I heard about their sandwiches from \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/The-best-sandwich-in-the-Bay-Area-is-vegan-14497120.php\">\u003cspan style=\"font-weight: 400\">Soleil Ho\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the \u003cem>San Francisco Chronicle\u003c/em>’s food critic. When I finally sampled last Tuesday’s \u003cstrong>shaobing sandwich No. 21\u003c/strong>, I damn near burst into tears. With my first bite, I knew I had met my new favorite sandwich.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Every layer of No. 21 was so thoughtfully prepared: a golden sesame flatbread, with an airy interior and a shattering crust, sandwiching slices of meaty and salty Sichuan peppercorned seitan coated in a mellow soymilk thousand-island dressing. The crisp pickled cabbage with black bean delivered a welcome acidic kick to blast through the fatty richness. And the textural cherry-on-top (or cherry-in-middle): a layer of still-crunchy potato chips preemptively tucked in.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m itching for the opening of \u003c/span>\u003ca href=\"https://www.liondancecafe.com/\">\u003cspan style=\"font-weight: 400\">Lion Dance Café\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, chef Marie Chia and Shane Stanbridge’s forthcoming Singaporean brick and mortar in the Dimond district, another ecstatic addition to Oakland’s vegan culinary moment. I sincerely hope shaobing sandwich No. 21 gets a much-deserved spot on the café’s regular menu, because this rhapsodic sandwich won’t be leaving my heart anytime soon. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Olivia Won, Associate Producer Check, Please! Bay Area\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>Less Known Korean at Moo Bong Ri\u003c/h2>\n\u003cp>Spur-of-the-moment dinners after work with colleagues are always great. Someone picks a well-vetted restaurant everyone will love, and people talk, laugh, eat and leave with full bellies, wide smiles and lighter wallets.\u003c/p>\n\u003cp>That’s the kind of night I thought was in store when a friend and I left the office. After parking at our first choice proved impossible, we picked a restaurant neither of us had been to. Up the block from Jack in the Box in a strip mall-esque corner in Oakland was a Korean restaurant, \u003ca href=\"https://www.yelp.com/biz/moo-bong-ri-korean-restaurant-oakland\">Moo Bong Ri\u003c/a>, with small bursts of decor. The space was homey and cozy. We’ve had Korean food before, so we figured it’d be a safe bet for two hungry people who just want to eat something good. We were wrong. In a good way.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">None of the usual Korean dishes one might expect were on the menu. Soups, stews, pig's trotters, intestines; yeah, you’re not gonna find this at the typical Korean BBQ spot. Afterward, I learned that Moo Bong Ri is known for their soondae, Korean blood sausages. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We had the \u003cstrong>spicy baby octopus\u003c/strong> and the\u003cstrong> beef short rib stew\u003c/strong>. The baby octopus was served in a red beef broth with rice cakes and flour noodles. It was spicy, sweet and savory—a nighttime carnival of flavors. The short rib stew was smooth and refreshing; filling, but not heavy.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ll go back again with the memory of this meal, but the menu is special enough so that any time I revisit Moo Bong Ri, it’ll feel like the first time. —\u003ci>Chinwe Oniah, Arts Video Intern\u003c/i>\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136299/flavors-worth-finding-potato-chips-in-sandwiches-and-korean-stews","authors":["5083"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_8770","bayareabites_10028","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_90","bayareabites_1873"],"tags":["bayareabites_9710","bayareabites_12468","bayareabites_938","bayareabites_2964","bayareabites_9895","bayareabites_4158","bayareabites_1956","bayareabites_1871","bayareabites_13974"],"featImg":"bayareabites_136337","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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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>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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