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"disqusTitle": "Celebrating Bay Area Women Chefs on International Women's Day",
"title": "Celebrating Bay Area Women Chefs on International Women's Day",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Women chefs have long shaped the food scene in the Bay Area. It's hard to imagine our current vibrant, multicultural, and ever-evolving restaurant landscape without the contributions of women in the industry, to the point where it can seem strange even to call out such talented chefs based solely on their gender. But success in this profession comes from teamwork, and the Bay Area's history of supporting strong, creative women in the kitchen--as well as trend-shaping culinary visionaries and activists--has laid the groundwork for generations of talented female chefs. (Thank you for the Edible Schoolyard, the White House gardens, the mesclun and goat cheese salads, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\" target=\"_blank\">Alice Waters\u003c/a>!) \u003c/p>\n\u003cfigure id=\"attachment_107487\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/alice-wheelbarrow560.jpg\" alt=\" Alice Waters at a fundraiser for the Edible Schoolyard Project.\" width=\"560\" height=\"375\" class=\"size-full wp-image-107487\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/alice-wheelbarrow560.jpg 560w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/alice-wheelbarrow560-400x268.jpg 400w\" sizes=\"(max-width: 560px) 100vw, 560px\">\u003cfigcaption class=\"wp-caption-text\">Alice Waters at a fundraiser for the Edible Schoolyard Project. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In honor of International Women's Day, let's raise a toast to pop-up sellers who make it to brick-and-mortar businesses, like Vanessa Chavez of \u003ca href=\"https://www.cholitalinda.com/\" target=\"_blank\">La Cholita Linda\u003c/a> in Oakland and Veronica Salazar of \u003ca href=\"http://huaracheloco.com/\" target=\"_blank\">El Huarache Loco\u003c/a> in Larkspur Landing. Let's do lunch with Liza Shaw of \u003ca href=\"http://www.merigansubshop.com/\" target=\"_blank\">Merigan Sub Shop\u003c/a>, who left A16's pizza and pasta behind to break down whole pigs, make her own hot pickles, and keep us in cheesesteaks and meatball subs, to say nothing of her superior vegetarian offerings, including eggplant parm, egg salad, and chickpea-fritter sandwiches so good we can (almost) forget about the porchetta-and-cracklings that's worth walking all the way down to 2nd and Brannan Streets, even when the Giants are out of town. \u003c/p>\n\u003cp>Already, we're lining up to check out newcomers like Mexico City's star chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/\" target=\"_blank\">Gabriela Cámara\u003c/a>, bringing the exciting flavors of her home city to \u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a> in San Francisco. And we're honoring pioneers like the 95-year-old\u003cbr>\n\u003ca href=\"http://www.pbs.org/food/features/qa-cecilia-chiang-mandarin-restaurant/\" target=\"_blank\">Cecilia Chiang\u003c/a> who opened the elegant, groundbreaking Mandarin restaurant in 1961, when non-Asian diners typically equated Chinese food with fast, cheap Americanized Cantonese, and ran it, glamorously, for decades. \u003c/p>\n\u003cfigure id=\"attachment_107475\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/cecilia-chiang.jpg\" alt=\"Cecilia Chiang was recently honored at CAAMFeast 2016. \" width=\"1024\" height=\"683\" class=\"size-full wp-image-107475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cecilia Chiang was recently honored at \u003ca href=\"http://caamedia.org/blog/2016/03/07/celebrating-three-generations-of-food-and-innovation-at-caamfeast-2016/\" target=\"_blank\">CAAMFeast\u003c/a> 2016. \u003ccite>(Leanne Koh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We're remembering those whose work continues to influence the way we cook and eat now, from the late \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/03/in-memoriam-judy-rodgers-of-zuni-cafe/\" target=\"_blank\">Judy Rodgers\u003c/a> of Zuni Cafe to the unforgettable chef, Chinese scholar, and author \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/26/reaching-for-the-moon-at-china-moon-cafe/\" target=\"_blank\">Barbara Tropp\u003c/a>, whose inventive China Moon Cafe, closed in 1996, would be right at home today. Tropp, who died in 2001, was part of a group of eight woman (including Square One chef and cookbook author Joyce Goldstein) who founded the professional organization \u003ca href=\"http://womenchefs.org/\" target=\"_blank\">Women Chefs and Restaurateurs\u003c/a> in 1993; WCR, as it's commonly known, remains a valuable resource for women in the industry today. \u003c/p>\n\u003cp>Working in restaurants is never an easy career path, whether you're scraping together the cooks' family meal or making sure payroll gets met. And while it's often the hot young players that get the press, the Bay Area has an impressive roster of women chefs who have successfully sustained long careers, often maintaining a single flagship restaurant for years or even decades while keeping things fresh with new additions. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, in honor of International Women's Day, here's a brief look at how some of the most notable women chefs in the Bay Area got their starts, what they're cooking and how they're making every day more delicious, while still doing the tough daily work of running restaurants, supporting local farmers and producers, creating jobs, and giving back. \u003c/p>\n\u003cfigure id=\"attachment_107480\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/traci-des-jardins-new-400x335.jpg\" alt=\"Traci des Jardins\" width=\"400\" height=\"335\" class=\"size-thumbnail wp-image-107480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/traci-des-jardins-new-400x335.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/traci-des-jardins-new.jpg 525w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Traci des Jardins \u003ccite>(courtesy of Traci des Jardins)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Traci des Jardins\u003c/strong>\u003cbr>\nAs a former restaurant critic, I can remember the excitement that the young Traci des Jardins brought to Rubicon as its opening chef in 1994. I was far from her only fan; she won a James Beard Rising Star Chef award in 1995 for her work there. In 1997, she left to open the elegant \u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardiniere \u003c/a>in Hayes Valley, a restaurant that's still going strong under her direction, nearly 20 years later. And while she made her name with fine dining, she's equally proud of the five dollar fish tacos at \u003ca href=\"http://www.mijitasf.com/\" target=\"_blank\">Mijita Cocina Mexicana\u003c/a> in the Ferry Building, which highlights the food of her Mexican-Californian heritage. Her menus are also in place at three eateries in the Presidio, including The Commissary, Transit, and Arguello, operated in partnership with the Presidio Trust and Bon Appetit Management Company. She's on the board of directors at \u003ca href=\"http://www.lacocinasf.org/\" target=\"_blank\">La Cocina\u003c/a>, the busy incubator for food businesses (with an emphasis on immigrant women) in the Mission. \u003c/p>\n\u003cfigure id=\"attachment_107477\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/nancyoakes-400x599.jpg\" alt=\"Nancy Oakes\" width=\"300\" class=\"size-thumbnail wp-image-107477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/nancyoakes-400x599.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/nancyoakes.jpg 500w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Nancy Oakes \u003ccite>(courtesy of Nancy Oakes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Nancy Oakes\u003c/strong>\u003cbr>\nOakes opened \u003ca href=\"http://www.boulevardrestaurant.com/\" target=\"_blank\">Boulevard\u003c/a> at the foot of Mission Street in 1993; like Jardiniere, it remains a fixture on the fine dining scene, still serving its lively, vibrant California cuisine 23 years later. Oakes earned a James Beard Award for Best Chef: California in 2001; Boulevard won for Outstanding Restaurant in 2012, after eight consecutive nominations in the category. In 2010, Oakes partnered with two Boulevard chefs, Pam Mazzola and Kathy King, to open the contemporary American \u003ca href=\"http://www.prospectsf.com/\" target=\"_blank\">Prospect\u003c/a> in SoMa. With writer Laura Weiss, she and Mazzola published \"The Boulevard Cookbook\" with Ten Speed Press in 2005. She is on the board of Meals on Wheels, among many other philanthropic organizations. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_107494\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/DominiqueCrenn-choco500.jpg\" alt=\"Dominique Crenn\" width=\"300\" height=\"418\" class=\"size-full wp-image-107494\">\u003cfigcaption class=\"wp-caption-text\">Dominique Crenn \u003ccite>(Rien van Rijthoven)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dominique Crenn\u003c/strong>\u003cbr>\n\"Poetic Culinaria\" is the well-chosen subtitle for the Michelin double-starred \u003ca href=\"http://www.ateliercrenn.com/\" target=\"_blank\">Atelier Crenn\u003c/a>. Dominique Crenn opened this sleek, fog-gray Cow Hollow restaurant in 2011, serving exquisite, cerebral tasting menus, each a poetic meditation on a seasonal moment. Born and raised in France, Crenn has deep roots in the Bay Area, arriving in 1988 and working at the famous Stars restaurant with Jeremiah Tower and Mark Franz, then at Campton Place and 2223 Market, among others. She became Indonesia's first female executive chef at the InterContinental Hotel in Jakarta in 1997, where she worked for a year before returning to California to work in Manhattan Beach, Santa Monica, and San Francisco again, earning a Michelin star at Luce in the InterContinental Hotel in 2009. A longtime fan of Jessica Boncutter's quirky, well-loved Bar Jules in Hayes Valley, Crenn took over the space in 2015 when Boncutter decided to sell. She opened the Brittany-inspired \u003ca href=\"http://www.petitcrenn.com/\" target=\"_blank\">Petit Crenn\u003c/a>, featuring both a la carte dining and a five-course tasting menu, earning a 3 1/2 star review from the San Francisco Chronicle soon after. Last month, Crenn opened her latest venture, Antoinette Brasserie, a more classic French venue in the recently renovated Claremont Club & Spa in Berkeley; Justin Mauz is the executive chef. \u003c/p>\n\u003cfigure id=\"attachment_107479\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/tanyaholland.jpg\" alt=\"Tanya Holland\" width=\"250\" height=\"376\" class=\"size-full wp-image-107479\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland \u003ccite>(courtesy of Tanya Holland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tanya Holland\u003c/strong>\u003cbr>\nSouthern born, French trained, Tanya Holland is a familiar face to many. The less fortunate may only know her from her many television appearances on the Food Network and the Today Show, among others. But for those lucky enough to live within eating distance of West Oakland, Holland is a frequent sight behind the line at \u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>, her 8-year-old breakfast-and-lunch restaurant. (She closed her second Oakland restaurant, B-Side BBQ, a year ago.) Diners may find their way to this stretch of Mandela Parkway for the buttermilk-brined fried chicken, but they stay, from morning to the 3 pm closing time, for the blissfully, buttery-smooth smoked mashed yams, for the fall-off-the-bone pineapple-glazed ribs, the cornmeal waffles and the shrimp and grits. With writer Jan Newberry, Holland published \"Brown Sugar Kitchen: New-Style, Down Home Recipes from Sweet West Oakland,\" with Chronicle Books in 2014.\u003c/p>\n\u003cfigure id=\"attachment_107476\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/melissaperello-400x600.jpg\" alt=\"Melissa Perello\" width=\"400\" height=\"600\" class=\"size-thumbnail wp-image-107476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/melissaperello-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/melissaperello.jpg 500w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Melissa Perello \u003ccite>(courtesy of Melissa Perello)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Melissa Perello\u003c/strong>\u003cbr>\nMelissa Perello has a clear penchant for creating warm, welcoming neighborhood dining spots. Located in two small storefronts, both in mostly-residential neighborhoods, Perello's restaurants, \u003ca href=\"http://www.frances-sf.com/\" target=\"_blank\">Frances\u003c/a> and \u003ca href=\"http://www.octavia-sf.com/\" target=\"_blank\">Octavia\u003c/a> both offer a fine dining chef's professionalism and attention to detail, but without formality or fuss. Perello got her start in San Francisco working in the kitchen at Aqua, followed by Charles Nob Hill, where she worked her way up to executive chef. She came on as executive chef at Fifth Floor, which gained a Michelin star under her direction, before leaving in 2007 to start planning for Frances, the Castro small-plates restaurant that she opened in 2009. She added Octavia last year, taking over the lower Pac Heights space previously occupied by Baker and Banker, Quince, and before that, The Meetinghouse (run by another woman chef, Joanne Karlinsky). Octavia's menu is a little bit Italian (ricotta \"malfatti\" dumplings with chard), a little bit French (shellfish bouillabaisse) and very West Coast (little gems salad with Dungeness crab and charred mandarin oranges). \u003c/p>\n\u003cfigure id=\"attachment_107491\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/PreetiMistryHeadShot-400x600.jpg\" alt=\"Preeti Mistry\" width=\"300\" class=\"size-thumbnail wp-image-107491\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-960x1440.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry \u003ccite>(courtesy of Juhu Beach Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Preeti Mistry\u003c/strong>\u003cbr>\nMistry has a distinctly 21st-century resume: training in London, competing on \"Top Chef,\" a grueling stint as an executive chef at Google HQ, a popular pop-up that became the Indian street-food-inspired \u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">Juhu Beach Club\u003c/a> in Oakland's Temescal district. Born in London but raised in the Midwest, Mistry aimed to recreate the delectable, beachside snacks she remembered from family trips to Mumbai, filtered through her own American sensibility. Thus, the popular \"Desi Jacks,\" her spice-fragrant take on Cracker Jacks, and the five different pavs, a slider-like sandwich on a soft, sweet bun, that come with fillings like the \"pork vindalated\" in a vindaloo barbecue sauce, and the vegetarian \"sloppy lil'p\". Mistry recently travelled to Hong Kong to open a second outpost, Juhu Beach Club HK. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_107484\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sarah-kirnon-400x400.jpg\" alt=\"Sarah Kirnon\" width=\"400\" height=\"400\" class=\"size-thumbnail wp-image-107484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-75x75.jpg 75w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon.jpg 498w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Sarah Kirnon \u003ccite>(courtesy of Sarah Kirnon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Sarah Kirnon\u003c/strong>\u003cbr>\nWhen Sarah Kirnon left the Front Porch for the East Bay, the Mission's loss was Oakland's gain. (She'd started at Emmy's Spaghetti Shack, just a few blocks up the street, before landing at Front Porch.) She landed first at Hibiscus in Uptown, then opened her own place, \u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>, on Washington Street in Old Oakland in 2012. Sure, there's the herb-seasoned fried chicken everyone loves, made just the way Kirnon's grandmother, the original Miss Ollie, made it. But the Afro-Caribbean cuisine that Kirnon, who was born in Britain but raised in Barbados by her grandparents, is dedicated to go much further than that. She cures her own salt cod for the salt fish and ackee, pickles eggs and vegetables with allspice and sugarcane, serves island vegetables like cassava, scotch bonnet peppers, and christophene (known as chayote in Mexico and mirliton in Louisiana). She hopes to put together a cookbook in the near future, telling stories and capturing the flavors of the islands and the Oakland experience. \u003c/p>\n\n",
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"excerpt": "A look at some of the Bay Area's most notable women chefs, in honor of International Women's Day. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Women chefs have long shaped the food scene in the Bay Area. It's hard to imagine our current vibrant, multicultural, and ever-evolving restaurant landscape without the contributions of women in the industry, to the point where it can seem strange even to call out such talented chefs based solely on their gender. But success in this profession comes from teamwork, and the Bay Area's history of supporting strong, creative women in the kitchen--as well as trend-shaping culinary visionaries and activists--has laid the groundwork for generations of talented female chefs. (Thank you for the Edible Schoolyard, the White House gardens, the mesclun and goat cheese salads, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\" target=\"_blank\">Alice Waters\u003c/a>!) \u003c/p>\n\u003cfigure id=\"attachment_107487\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/alice-wheelbarrow560.jpg\" alt=\" Alice Waters at a fundraiser for the Edible Schoolyard Project.\" width=\"560\" height=\"375\" class=\"size-full wp-image-107487\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/alice-wheelbarrow560.jpg 560w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/alice-wheelbarrow560-400x268.jpg 400w\" sizes=\"(max-width: 560px) 100vw, 560px\">\u003cfigcaption class=\"wp-caption-text\">Alice Waters at a fundraiser for the Edible Schoolyard Project. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In honor of International Women's Day, let's raise a toast to pop-up sellers who make it to brick-and-mortar businesses, like Vanessa Chavez of \u003ca href=\"https://www.cholitalinda.com/\" target=\"_blank\">La Cholita Linda\u003c/a> in Oakland and Veronica Salazar of \u003ca href=\"http://huaracheloco.com/\" target=\"_blank\">El Huarache Loco\u003c/a> in Larkspur Landing. Let's do lunch with Liza Shaw of \u003ca href=\"http://www.merigansubshop.com/\" target=\"_blank\">Merigan Sub Shop\u003c/a>, who left A16's pizza and pasta behind to break down whole pigs, make her own hot pickles, and keep us in cheesesteaks and meatball subs, to say nothing of her superior vegetarian offerings, including eggplant parm, egg salad, and chickpea-fritter sandwiches so good we can (almost) forget about the porchetta-and-cracklings that's worth walking all the way down to 2nd and Brannan Streets, even when the Giants are out of town. \u003c/p>\n\u003cp>Already, we're lining up to check out newcomers like Mexico City's star chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/\" target=\"_blank\">Gabriela Cámara\u003c/a>, bringing the exciting flavors of her home city to \u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a> in San Francisco. And we're honoring pioneers like the 95-year-old\u003cbr>\n\u003ca href=\"http://www.pbs.org/food/features/qa-cecilia-chiang-mandarin-restaurant/\" target=\"_blank\">Cecilia Chiang\u003c/a> who opened the elegant, groundbreaking Mandarin restaurant in 1961, when non-Asian diners typically equated Chinese food with fast, cheap Americanized Cantonese, and ran it, glamorously, for decades. \u003c/p>\n\u003cfigure id=\"attachment_107475\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/cecilia-chiang.jpg\" alt=\"Cecilia Chiang was recently honored at CAAMFeast 2016. \" width=\"1024\" height=\"683\" class=\"size-full wp-image-107475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cecilia Chiang was recently honored at \u003ca href=\"http://caamedia.org/blog/2016/03/07/celebrating-three-generations-of-food-and-innovation-at-caamfeast-2016/\" target=\"_blank\">CAAMFeast\u003c/a> 2016. \u003ccite>(Leanne Koh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We're remembering those whose work continues to influence the way we cook and eat now, from the late \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/03/in-memoriam-judy-rodgers-of-zuni-cafe/\" target=\"_blank\">Judy Rodgers\u003c/a> of Zuni Cafe to the unforgettable chef, Chinese scholar, and author \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/26/reaching-for-the-moon-at-china-moon-cafe/\" target=\"_blank\">Barbara Tropp\u003c/a>, whose inventive China Moon Cafe, closed in 1996, would be right at home today. Tropp, who died in 2001, was part of a group of eight woman (including Square One chef and cookbook author Joyce Goldstein) who founded the professional organization \u003ca href=\"http://womenchefs.org/\" target=\"_blank\">Women Chefs and Restaurateurs\u003c/a> in 1993; WCR, as it's commonly known, remains a valuable resource for women in the industry today. \u003c/p>\n\u003cp>Working in restaurants is never an easy career path, whether you're scraping together the cooks' family meal or making sure payroll gets met. And while it's often the hot young players that get the press, the Bay Area has an impressive roster of women chefs who have successfully sustained long careers, often maintaining a single flagship restaurant for years or even decades while keeping things fresh with new additions. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, in honor of International Women's Day, here's a brief look at how some of the most notable women chefs in the Bay Area got their starts, what they're cooking and how they're making every day more delicious, while still doing the tough daily work of running restaurants, supporting local farmers and producers, creating jobs, and giving back. \u003c/p>\n\u003cfigure id=\"attachment_107480\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/traci-des-jardins-new-400x335.jpg\" alt=\"Traci des Jardins\" width=\"400\" height=\"335\" class=\"size-thumbnail wp-image-107480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/traci-des-jardins-new-400x335.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/traci-des-jardins-new.jpg 525w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Traci des Jardins \u003ccite>(courtesy of Traci des Jardins)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Traci des Jardins\u003c/strong>\u003cbr>\nAs a former restaurant critic, I can remember the excitement that the young Traci des Jardins brought to Rubicon as its opening chef in 1994. I was far from her only fan; she won a James Beard Rising Star Chef award in 1995 for her work there. In 1997, she left to open the elegant \u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardiniere \u003c/a>in Hayes Valley, a restaurant that's still going strong under her direction, nearly 20 years later. And while she made her name with fine dining, she's equally proud of the five dollar fish tacos at \u003ca href=\"http://www.mijitasf.com/\" target=\"_blank\">Mijita Cocina Mexicana\u003c/a> in the Ferry Building, which highlights the food of her Mexican-Californian heritage. Her menus are also in place at three eateries in the Presidio, including The Commissary, Transit, and Arguello, operated in partnership with the Presidio Trust and Bon Appetit Management Company. She's on the board of directors at \u003ca href=\"http://www.lacocinasf.org/\" target=\"_blank\">La Cocina\u003c/a>, the busy incubator for food businesses (with an emphasis on immigrant women) in the Mission. \u003c/p>\n\u003cfigure id=\"attachment_107477\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/nancyoakes-400x599.jpg\" alt=\"Nancy Oakes\" width=\"300\" class=\"size-thumbnail wp-image-107477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/nancyoakes-400x599.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/nancyoakes.jpg 500w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Nancy Oakes \u003ccite>(courtesy of Nancy Oakes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Nancy Oakes\u003c/strong>\u003cbr>\nOakes opened \u003ca href=\"http://www.boulevardrestaurant.com/\" target=\"_blank\">Boulevard\u003c/a> at the foot of Mission Street in 1993; like Jardiniere, it remains a fixture on the fine dining scene, still serving its lively, vibrant California cuisine 23 years later. Oakes earned a James Beard Award for Best Chef: California in 2001; Boulevard won for Outstanding Restaurant in 2012, after eight consecutive nominations in the category. In 2010, Oakes partnered with two Boulevard chefs, Pam Mazzola and Kathy King, to open the contemporary American \u003ca href=\"http://www.prospectsf.com/\" target=\"_blank\">Prospect\u003c/a> in SoMa. With writer Laura Weiss, she and Mazzola published \"The Boulevard Cookbook\" with Ten Speed Press in 2005. She is on the board of Meals on Wheels, among many other philanthropic organizations. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_107494\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/DominiqueCrenn-choco500.jpg\" alt=\"Dominique Crenn\" width=\"300\" height=\"418\" class=\"size-full wp-image-107494\">\u003cfigcaption class=\"wp-caption-text\">Dominique Crenn \u003ccite>(Rien van Rijthoven)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dominique Crenn\u003c/strong>\u003cbr>\n\"Poetic Culinaria\" is the well-chosen subtitle for the Michelin double-starred \u003ca href=\"http://www.ateliercrenn.com/\" target=\"_blank\">Atelier Crenn\u003c/a>. Dominique Crenn opened this sleek, fog-gray Cow Hollow restaurant in 2011, serving exquisite, cerebral tasting menus, each a poetic meditation on a seasonal moment. Born and raised in France, Crenn has deep roots in the Bay Area, arriving in 1988 and working at the famous Stars restaurant with Jeremiah Tower and Mark Franz, then at Campton Place and 2223 Market, among others. She became Indonesia's first female executive chef at the InterContinental Hotel in Jakarta in 1997, where she worked for a year before returning to California to work in Manhattan Beach, Santa Monica, and San Francisco again, earning a Michelin star at Luce in the InterContinental Hotel in 2009. A longtime fan of Jessica Boncutter's quirky, well-loved Bar Jules in Hayes Valley, Crenn took over the space in 2015 when Boncutter decided to sell. She opened the Brittany-inspired \u003ca href=\"http://www.petitcrenn.com/\" target=\"_blank\">Petit Crenn\u003c/a>, featuring both a la carte dining and a five-course tasting menu, earning a 3 1/2 star review from the San Francisco Chronicle soon after. Last month, Crenn opened her latest venture, Antoinette Brasserie, a more classic French venue in the recently renovated Claremont Club & Spa in Berkeley; Justin Mauz is the executive chef. \u003c/p>\n\u003cfigure id=\"attachment_107479\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/tanyaholland.jpg\" alt=\"Tanya Holland\" width=\"250\" height=\"376\" class=\"size-full wp-image-107479\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland \u003ccite>(courtesy of Tanya Holland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tanya Holland\u003c/strong>\u003cbr>\nSouthern born, French trained, Tanya Holland is a familiar face to many. The less fortunate may only know her from her many television appearances on the Food Network and the Today Show, among others. But for those lucky enough to live within eating distance of West Oakland, Holland is a frequent sight behind the line at \u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>, her 8-year-old breakfast-and-lunch restaurant. (She closed her second Oakland restaurant, B-Side BBQ, a year ago.) Diners may find their way to this stretch of Mandela Parkway for the buttermilk-brined fried chicken, but they stay, from morning to the 3 pm closing time, for the blissfully, buttery-smooth smoked mashed yams, for the fall-off-the-bone pineapple-glazed ribs, the cornmeal waffles and the shrimp and grits. With writer Jan Newberry, Holland published \"Brown Sugar Kitchen: New-Style, Down Home Recipes from Sweet West Oakland,\" with Chronicle Books in 2014.\u003c/p>\n\u003cfigure id=\"attachment_107476\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/melissaperello-400x600.jpg\" alt=\"Melissa Perello\" width=\"400\" height=\"600\" class=\"size-thumbnail wp-image-107476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/melissaperello-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/melissaperello.jpg 500w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Melissa Perello \u003ccite>(courtesy of Melissa Perello)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Melissa Perello\u003c/strong>\u003cbr>\nMelissa Perello has a clear penchant for creating warm, welcoming neighborhood dining spots. Located in two small storefronts, both in mostly-residential neighborhoods, Perello's restaurants, \u003ca href=\"http://www.frances-sf.com/\" target=\"_blank\">Frances\u003c/a> and \u003ca href=\"http://www.octavia-sf.com/\" target=\"_blank\">Octavia\u003c/a> both offer a fine dining chef's professionalism and attention to detail, but without formality or fuss. Perello got her start in San Francisco working in the kitchen at Aqua, followed by Charles Nob Hill, where she worked her way up to executive chef. She came on as executive chef at Fifth Floor, which gained a Michelin star under her direction, before leaving in 2007 to start planning for Frances, the Castro small-plates restaurant that she opened in 2009. She added Octavia last year, taking over the lower Pac Heights space previously occupied by Baker and Banker, Quince, and before that, The Meetinghouse (run by another woman chef, Joanne Karlinsky). Octavia's menu is a little bit Italian (ricotta \"malfatti\" dumplings with chard), a little bit French (shellfish bouillabaisse) and very West Coast (little gems salad with Dungeness crab and charred mandarin oranges). \u003c/p>\n\u003cfigure id=\"attachment_107491\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/PreetiMistryHeadShot-400x600.jpg\" alt=\"Preeti Mistry\" width=\"300\" class=\"size-thumbnail wp-image-107491\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-960x1440.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry \u003ccite>(courtesy of Juhu Beach Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Preeti Mistry\u003c/strong>\u003cbr>\nMistry has a distinctly 21st-century resume: training in London, competing on \"Top Chef,\" a grueling stint as an executive chef at Google HQ, a popular pop-up that became the Indian street-food-inspired \u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">Juhu Beach Club\u003c/a> in Oakland's Temescal district. Born in London but raised in the Midwest, Mistry aimed to recreate the delectable, beachside snacks she remembered from family trips to Mumbai, filtered through her own American sensibility. Thus, the popular \"Desi Jacks,\" her spice-fragrant take on Cracker Jacks, and the five different pavs, a slider-like sandwich on a soft, sweet bun, that come with fillings like the \"pork vindalated\" in a vindaloo barbecue sauce, and the vegetarian \"sloppy lil'p\". Mistry recently travelled to Hong Kong to open a second outpost, Juhu Beach Club HK. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_107484\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sarah-kirnon-400x400.jpg\" alt=\"Sarah Kirnon\" width=\"400\" height=\"400\" class=\"size-thumbnail wp-image-107484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-75x75.jpg 75w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon.jpg 498w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Sarah Kirnon \u003ccite>(courtesy of Sarah Kirnon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Sarah Kirnon\u003c/strong>\u003cbr>\nWhen Sarah Kirnon left the Front Porch for the East Bay, the Mission's loss was Oakland's gain. (She'd started at Emmy's Spaghetti Shack, just a few blocks up the street, before landing at Front Porch.) She landed first at Hibiscus in Uptown, then opened her own place, \u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>, on Washington Street in Old Oakland in 2012. Sure, there's the herb-seasoned fried chicken everyone loves, made just the way Kirnon's grandmother, the original Miss Ollie, made it. But the Afro-Caribbean cuisine that Kirnon, who was born in Britain but raised in Barbados by her grandparents, is dedicated to go much further than that. She cures her own salt cod for the salt fish and ackee, pickles eggs and vegetables with allspice and sugarcane, serves island vegetables like cassava, scotch bonnet peppers, and christophene (known as chayote in Mexico and mirliton in Louisiana). She hopes to put together a cookbook in the near future, telling stories and capturing the flavors of the islands and the Oakland experience. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chef Brandon Jew of “Mister Jiu’s” Shares His Inspirations and Creative Process",
"title": "Chef Brandon Jew of “Mister Jiu’s” Shares His Inspirations and Creative Process",
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"content": "\u003cfigure id=\"attachment_107432\" class=\"wp-caption aligncenter\" style=\"max-width: 410px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Brandon_circle2.png\" alt=\"Chef Brandon Jew\" width=\"410\" height=\"410\" class=\"size-full wp-image-107432\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2.png 410w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-400x400.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-75x75.png 75w\" sizes=\"(max-width: 410px) 100vw, 410px\">\u003cfigcaption class=\"wp-caption-text\">Chef Brandon Jew \u003ccite>(Courtesy of CAAM)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked in an alleyway named Waverly Place will soon be San Francisco Chinatown’s newest restaurant, Mister Jiu’s. Months before opening, it had already garnered mentions in a \u003cem>\u003ca href=\"http://www.nytimes.com/2016/02/03/dining/chinese-food-modern-american.html?_r=0\" target=\"_blank\">New York Times\u003c/a>\u003c/em> article about a new generation of Chinese American chefs, and on food blogs everywhere. Brandon Jew (formerly of Bar Agricole) is the chef behind the organic Chinese fine dining restaurant in the former Four Seas Restaurant, which anchored that space for 50 years.\u003c/p>\n\u003cfigure id=\"attachment_107433\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_8225-648x822-400x507.jpg\" alt=\"The forthcoming Mister Jiu's will be in the historic Four Seas Restaurant.\" width=\"400\" height=\"507\" class=\"size-thumbnail wp-image-107433\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_8225-648x822-400x507.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_8225-648x822.jpg 648w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The forthcoming Mister Jiu's will be in the historic Four Seas Restaurant. \u003ccite>(Momo Chang)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I arrived in mid-February to interview Jew, the first floor of the restaurant was under full construction. Jew and his wife were tiling a wall in one corner of the kitchen. The original entrance to the Four Seas is on Grant Avenue, the tourist hub of Chinatown. Jew chose the smaller street as the entrance to give people a different experience of Chinatown—one that’s more quiet, more lived-in, and less touristy.\u003c/p>\n\u003cp>The locally grown, born and raised San Franciscan’s family goes back three generations in the U.S., starting in the 1920s. His menu will include traditional and California-influenced Chinese dishes, and even reinterpretations of Chinese American dishes like chop suey and egg foo young. He plans on having an organic and locally sourced pantry in the kitchen, from the soy sauce to fermented chili paste.\u003c/p>\n\u003cp>The downstairs is set to open in March, and one day, he would like to open the upstairs as a bar and private dining area, where people used to hold their wedding banquets and red egg parties. In fact, he hopes to continue these traditions. (His own uncle was married there).\u003c/p>\n\u003cp>Jew sat down with me in the upstairs banquet hall to talk about how his grandfather immigrated as a “paper son,” about Chinese food, and about his inspirations and creative process.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/8u2E3up0IIg\u003c/p>\n\u003ch3>On the history of the building and neighborhood\u003c/h3>\n\u003cp>The community used this space as a celebratory space. It made it very exciting to me for the opportunity to be here. I’ve always viewed restaurant as a place for people to celebrate and gather. In Chinese culture, everything happens around the dinner table. To me, more and more, I feel like because of how much technology is out there, it’s very important to have a place where people can interact face to face. What I’ve always loved about Chinese food too is it’s very communal. You share your food, you pass food to each other, you even put food on each other’s plates sometimes. I think having that kind of interaction is going to be more and more important to our society, because there’s less and less of those interactions happening now.\u003c/p>\n\u003cp>To me, this restaurant is hopefully going to be a symbol of hope and the next generation of this neighborhood. I think for a long time, a lot of other Chinatowns, like L.A. or even Vancouver, they’re kind of becoming ghost towns. The Chinese community doesn’t really live there anymore. That’s something I thought was special about this neighborhood. It’s continued to be a place for immigrants to reside in. This restaurant is a place to celebrate the history and the vibrancy of this neighborhood.\u003c/p>\n\u003ch3>Memories of grocery shopping in Chinatown with Grandma\u003c/h3>\n\u003cp>I used to follow her as she went to all the different stores to get things for dinner. I always remember that experience going through Chinatown. It’s hard to get what you want in Chinatown because you have to kind of fight for it. There are so many people wanting their groceries for the night. I think having that experience really resonated with me as a chef—how much attention goes into picking ingredients. Those are my most vivid memories of Chinatown. I have that in me from her: the amount of curation into every ingredient. \u003c/p>\n\u003ch3>Inspirations for food and dishes\u003c/h3>\n\u003cp>The things that were nostalgic to my childhood, and my parents telling me what they loved—that’s where I’m drawing a lot of my inspiration. I also feel like there’s a lot inspiration to draw from this neighborhood. In its heyday, it was known for chop suey and egg foo young, these dishes created for the American palate. I like food history, I like food that has a story of why things were done that way.\u003c/p>\n\u003cp>I feel like that’s a big part of my job, to have traditions be carried out through food. Even our local food here, like artichokes and crab, all these Californian things. I’m also very excited to use those in a Chinese context as well. I feel like that will better help define what is San Francisco Chinese food. In general, concentrating on our ingredients is what’s going to distinguish our food. We’re on a journey, too. Our food is going to evolve.\u003c/p>\n\u003cfigure id=\"attachment_107434\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-400x401.png\" alt=\"Sizzling black cod – sourdough, scallions, young ginger.\" width=\"400\" height=\"401\" class=\"size-thumbnail wp-image-107434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-400x401.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-75x75.png 75w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM.png 591w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Sizzling black cod – sourdough, scallions, young ginger. \u003ccite>(@misterjius Instagram)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>His creative process in coming up with a dish\u003c/h3>\n\u003cp>I start with an ingredient that I think is great, and start with seasonal things that can compliment it. Then think about what technique to use to best showcase the ingredient. Cantonese cuisine and California cuisine really align in how ingredient-driven the food is and how minimal—the goal is to do as little to a perfect ingredient. Finding that perfect ingredient and thinking of the cooking method to showcase its natural flavors the most, to me, is very Cantonese and Californian. I’m using that mentality to bridge the two together. So my creative process usually starts with an idea that’s either based on recreating a historic dish or showcasing an ingredient. Then it’s just testing it until I’m happy with it, until my sous chefs are happy with it, and then we figure out how to make 40 or 50 of them a night.\u003c/p>\n\u003cp>It really starts with the ingredient for me. There are just some classic things we want to reinterpret. There isn’t a lot of specific recipes for a lot of things. Chop suey just doesn’t have really any recipe to it. We’re taking the creative freedom to do our version of that, or even something like egg foo young.\u003c/p>\n\u003ch3>On continuing traditions\u003c/h3>\n\u003cp>We’re looking at doing red egg parties. To have a space that we can host parents to have a red egg party for their kid, those are the kinds of celebrations I want to continue for our culture. If we are able to do a wedding here, that would be cool, too. In general, I think we’re looking to just have a place that people can celebrate in. And we hope that people will come here to celebrate the food and this neighborhood, and the history of this neighborhood, and the future of this neighborhood too.\u003c/p>\n\u003ch3>On the name Mister Jiu’s\u003c/h3>\n\u003cp>So my last name is spelled J-E-W. That’s how the immigration officer—or I don’t know who—when my grandparents came to America, they spelled it J-E-W. I felt like, you know, in pinyin, there’s not J-E-W. I was thinking about the story of just how it’s a lost in translation thing. My last name was changed because of that, and regaining our last name to what it maybe should’ve been written as, was why I named the restaurant J-I-U.\u003c/p>\n\u003cp>Even though it’s still spelled J-I-U, there are different pronunciations and different meanings. It means a lot of things, like 9, and it also means a dove. Or, like beer. We’re going to have a couple of connotations. It’s kind of cryptic (laughs) but some of our signage is going to include a dove. People won’t really understand why they’re there, but in general, they mean, “jiu.”\u003c/p>\n\u003ch3>On his own family history\u003c/h3>\n\u003cp>My dad’s side is from Toisan. My mom is Long Du. It’s further north than Toisan. It’s a very small village. They came to the U.S. around the 20s. It was during the Chinese Exclusion Act. My grandpa came over then. Even our last name—which kind of more confusing—[may not be our real last name]. My grandfather used faked papers to get in. You couldn’t come in as a Chinese unless you had a relative that was already living there. He basically had bought papers.\u003c/p>\n\u003ch3>On how being a bio major influences his views on food\u003c/h3>\n\u003cp>I was a bio major in college. A lot of the systems that I support are because I’m very interested in life systems and Earth. And processes that improve the soil, that improve the air quality. All of these kinds of these are important to me. So, I try to do my part in what I purchase and the people we buy our stuff from, all those kinds of things. To me, what it comes down to is, it tastes better too.\u003c/p>\n\u003ch3>Why Chinese food is sort of the underdog\u003c/h3>\n\u003cp>There’s a lot of skill in Chinese food, and there’s a lot of history. I mean, why is French food so expensive, why can’t Chinese food be considered in that same vein? Why won’t people pay for good quality Chinese food? That’s a question that I’m going to find out. We’re going to use great ingredients, and it’s going to be more expensive than your average Chinese restaurant. What I remember from eating my grandma’s food is after eating, you feel good. That sensation is what I want people to experience. Understanding that chefs back in old China—they were considered doctors too, where they were healing people and giving remedies to fix your ailments. A lot of it was basically what they were feeding you. I try not to take it too seriously, but there are things I feel like as a chef, I feel like it’s my responsibility to make people feel good afterwards too.\u003c/p>\n\u003cfigure id=\"attachment_107435\" class=\"wp-caption aligncenter\" style=\"max-width: 1023px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM.png\" alt=\"Chef Brandon Jew receives Trailblazer Award at CAAMFeast 2016\" width=\"1023\" height=\"683\" class=\"size-full wp-image-107435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM.png 1023w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM-400x267.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM-800x534.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM-768x513.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM-960x641.png 960w\" sizes=\"(max-width: 1023px) 100vw, 1023px\">\u003cfigcaption class=\"wp-caption-text\">Chef Brandon Jew receives Trailblazer Award at CAAMFeast 2016 \u003ccite>(Jason Jao)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Brandon Jew was just honored at \u003ca href=\"http://caamedia.org/blog/category/caamfeast/\" target=\"_blank\">CAAMFeast\u003c/a> 2016, alongside Cecilia Chiang and George Chen. His dish, “Shrimp chips with Dungeness crab, kohlrabi, apple and prawn roe,” was on the \u003ca href=\"http://caamedia.org/blog/2016/02/26/caamfeast-saturday-march-5-2016-tasting-menu/\" target=\"_blank\">tasting menu\u003c/a> for the evening. \u003c/p>\n\n",
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"excerpt": "Brandon Jew (formerly of Bar Agricole) is the chef behind Mister Jiu’s, an organic Chinese fine dining restaurant opening soon in San Francisco's Chinatown.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_107432\" class=\"wp-caption aligncenter\" style=\"max-width: 410px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Brandon_circle2.png\" alt=\"Chef Brandon Jew\" width=\"410\" height=\"410\" class=\"size-full wp-image-107432\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2.png 410w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-400x400.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-75x75.png 75w\" sizes=\"(max-width: 410px) 100vw, 410px\">\u003cfigcaption class=\"wp-caption-text\">Chef Brandon Jew \u003ccite>(Courtesy of CAAM)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked in an alleyway named Waverly Place will soon be San Francisco Chinatown’s newest restaurant, Mister Jiu’s. Months before opening, it had already garnered mentions in a \u003cem>\u003ca href=\"http://www.nytimes.com/2016/02/03/dining/chinese-food-modern-american.html?_r=0\" target=\"_blank\">New York Times\u003c/a>\u003c/em> article about a new generation of Chinese American chefs, and on food blogs everywhere. Brandon Jew (formerly of Bar Agricole) is the chef behind the organic Chinese fine dining restaurant in the former Four Seas Restaurant, which anchored that space for 50 years.\u003c/p>\n\u003cfigure id=\"attachment_107433\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_8225-648x822-400x507.jpg\" alt=\"The forthcoming Mister Jiu's will be in the historic Four Seas Restaurant.\" width=\"400\" height=\"507\" class=\"size-thumbnail wp-image-107433\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_8225-648x822-400x507.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_8225-648x822.jpg 648w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The forthcoming Mister Jiu's will be in the historic Four Seas Restaurant. \u003ccite>(Momo Chang)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I arrived in mid-February to interview Jew, the first floor of the restaurant was under full construction. Jew and his wife were tiling a wall in one corner of the kitchen. The original entrance to the Four Seas is on Grant Avenue, the tourist hub of Chinatown. Jew chose the smaller street as the entrance to give people a different experience of Chinatown—one that’s more quiet, more lived-in, and less touristy.\u003c/p>\n\u003cp>The locally grown, born and raised San Franciscan’s family goes back three generations in the U.S., starting in the 1920s. His menu will include traditional and California-influenced Chinese dishes, and even reinterpretations of Chinese American dishes like chop suey and egg foo young. He plans on having an organic and locally sourced pantry in the kitchen, from the soy sauce to fermented chili paste.\u003c/p>\n\u003cp>The downstairs is set to open in March, and one day, he would like to open the upstairs as a bar and private dining area, where people used to hold their wedding banquets and red egg parties. In fact, he hopes to continue these traditions. (His own uncle was married there).\u003c/p>\n\u003cp>Jew sat down with me in the upstairs banquet hall to talk about how his grandfather immigrated as a “paper son,” about Chinese food, and about his inspirations and creative process.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\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/8u2E3up0IIg'\n title='//www.youtube.com/embed/8u2E3up0IIg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003ch3>On the history of the building and neighborhood\u003c/h3>\n\u003cp>The community used this space as a celebratory space. It made it very exciting to me for the opportunity to be here. I’ve always viewed restaurant as a place for people to celebrate and gather. In Chinese culture, everything happens around the dinner table. To me, more and more, I feel like because of how much technology is out there, it’s very important to have a place where people can interact face to face. What I’ve always loved about Chinese food too is it’s very communal. You share your food, you pass food to each other, you even put food on each other’s plates sometimes. I think having that kind of interaction is going to be more and more important to our society, because there’s less and less of those interactions happening now.\u003c/p>\n\u003cp>To me, this restaurant is hopefully going to be a symbol of hope and the next generation of this neighborhood. I think for a long time, a lot of other Chinatowns, like L.A. or even Vancouver, they’re kind of becoming ghost towns. The Chinese community doesn’t really live there anymore. That’s something I thought was special about this neighborhood. It’s continued to be a place for immigrants to reside in. This restaurant is a place to celebrate the history and the vibrancy of this neighborhood.\u003c/p>\n\u003ch3>Memories of grocery shopping in Chinatown with Grandma\u003c/h3>\n\u003cp>I used to follow her as she went to all the different stores to get things for dinner. I always remember that experience going through Chinatown. It’s hard to get what you want in Chinatown because you have to kind of fight for it. There are so many people wanting their groceries for the night. I think having that experience really resonated with me as a chef—how much attention goes into picking ingredients. Those are my most vivid memories of Chinatown. I have that in me from her: the amount of curation into every ingredient. \u003c/p>\n\u003ch3>Inspirations for food and dishes\u003c/h3>\n\u003cp>The things that were nostalgic to my childhood, and my parents telling me what they loved—that’s where I’m drawing a lot of my inspiration. I also feel like there’s a lot inspiration to draw from this neighborhood. In its heyday, it was known for chop suey and egg foo young, these dishes created for the American palate. I like food history, I like food that has a story of why things were done that way.\u003c/p>\n\u003cp>I feel like that’s a big part of my job, to have traditions be carried out through food. Even our local food here, like artichokes and crab, all these Californian things. I’m also very excited to use those in a Chinese context as well. I feel like that will better help define what is San Francisco Chinese food. In general, concentrating on our ingredients is what’s going to distinguish our food. We’re on a journey, too. Our food is going to evolve.\u003c/p>\n\u003cfigure id=\"attachment_107434\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-400x401.png\" alt=\"Sizzling black cod – sourdough, scallions, young ginger.\" width=\"400\" height=\"401\" class=\"size-thumbnail wp-image-107434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-400x401.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-75x75.png 75w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM.png 591w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Sizzling black cod – sourdough, scallions, young ginger. \u003ccite>(@misterjius Instagram)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>His creative process in coming up with a dish\u003c/h3>\n\u003cp>I start with an ingredient that I think is great, and start with seasonal things that can compliment it. Then think about what technique to use to best showcase the ingredient. Cantonese cuisine and California cuisine really align in how ingredient-driven the food is and how minimal—the goal is to do as little to a perfect ingredient. Finding that perfect ingredient and thinking of the cooking method to showcase its natural flavors the most, to me, is very Cantonese and Californian. I’m using that mentality to bridge the two together. So my creative process usually starts with an idea that’s either based on recreating a historic dish or showcasing an ingredient. Then it’s just testing it until I’m happy with it, until my sous chefs are happy with it, and then we figure out how to make 40 or 50 of them a night.\u003c/p>\n\u003cp>It really starts with the ingredient for me. There are just some classic things we want to reinterpret. There isn’t a lot of specific recipes for a lot of things. Chop suey just doesn’t have really any recipe to it. We’re taking the creative freedom to do our version of that, or even something like egg foo young.\u003c/p>\n\u003ch3>On continuing traditions\u003c/h3>\n\u003cp>We’re looking at doing red egg parties. To have a space that we can host parents to have a red egg party for their kid, those are the kinds of celebrations I want to continue for our culture. If we are able to do a wedding here, that would be cool, too. In general, I think we’re looking to just have a place that people can celebrate in. And we hope that people will come here to celebrate the food and this neighborhood, and the history of this neighborhood, and the future of this neighborhood too.\u003c/p>\n\u003ch3>On the name Mister Jiu’s\u003c/h3>\n\u003cp>So my last name is spelled J-E-W. That’s how the immigration officer—or I don’t know who—when my grandparents came to America, they spelled it J-E-W. I felt like, you know, in pinyin, there’s not J-E-W. I was thinking about the story of just how it’s a lost in translation thing. My last name was changed because of that, and regaining our last name to what it maybe should’ve been written as, was why I named the restaurant J-I-U.\u003c/p>\n\u003cp>Even though it’s still spelled J-I-U, there are different pronunciations and different meanings. It means a lot of things, like 9, and it also means a dove. Or, like beer. We’re going to have a couple of connotations. It’s kind of cryptic (laughs) but some of our signage is going to include a dove. People won’t really understand why they’re there, but in general, they mean, “jiu.”\u003c/p>\n\u003ch3>On his own family history\u003c/h3>\n\u003cp>My dad’s side is from Toisan. My mom is Long Du. It’s further north than Toisan. It’s a very small village. They came to the U.S. around the 20s. It was during the Chinese Exclusion Act. My grandpa came over then. Even our last name—which kind of more confusing—[may not be our real last name]. My grandfather used faked papers to get in. You couldn’t come in as a Chinese unless you had a relative that was already living there. He basically had bought papers.\u003c/p>\n\u003ch3>On how being a bio major influences his views on food\u003c/h3>\n\u003cp>I was a bio major in college. A lot of the systems that I support are because I’m very interested in life systems and Earth. And processes that improve the soil, that improve the air quality. All of these kinds of these are important to me. So, I try to do my part in what I purchase and the people we buy our stuff from, all those kinds of things. To me, what it comes down to is, it tastes better too.\u003c/p>\n\u003ch3>Why Chinese food is sort of the underdog\u003c/h3>\n\u003cp>There’s a lot of skill in Chinese food, and there’s a lot of history. I mean, why is French food so expensive, why can’t Chinese food be considered in that same vein? Why won’t people pay for good quality Chinese food? That’s a question that I’m going to find out. We’re going to use great ingredients, and it’s going to be more expensive than your average Chinese restaurant. What I remember from eating my grandma’s food is after eating, you feel good. That sensation is what I want people to experience. Understanding that chefs back in old China—they were considered doctors too, where they were healing people and giving remedies to fix your ailments. A lot of it was basically what they were feeding you. I try not to take it too seriously, but there are things I feel like as a chef, I feel like it’s my responsibility to make people feel good afterwards too.\u003c/p>\n\u003cfigure id=\"attachment_107435\" class=\"wp-caption aligncenter\" style=\"max-width: 1023px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM.png\" alt=\"Chef Brandon Jew receives Trailblazer Award at CAAMFeast 2016\" width=\"1023\" height=\"683\" class=\"size-full wp-image-107435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM.png 1023w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM-400x267.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM-800x534.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM-768x513.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM-960x641.png 960w\" sizes=\"(max-width: 1023px) 100vw, 1023px\">\u003cfigcaption class=\"wp-caption-text\">Chef Brandon Jew receives Trailblazer Award at CAAMFeast 2016 \u003ccite>(Jason Jao)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Brandon Jew was just honored at \u003ca href=\"http://caamedia.org/blog/category/caamfeast/\" target=\"_blank\">CAAMFeast\u003c/a> 2016, alongside Cecilia Chiang and George Chen. His dish, “Shrimp chips with Dungeness crab, kohlrabi, apple and prawn roe,” was on the \u003ca href=\"http://caamedia.org/blog/2016/02/26/caamfeast-saturday-march-5-2016-tasting-menu/\" target=\"_blank\">tasting menu\u003c/a> for the evening. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sake, Donuts, Noodles and a CAAMFeast: Celebrating Asian Culture and Cuisine",
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"content": "\u003cp>Cecilia Sun Yun Chiang arrived in San Francisco in 1959 to spend time with her sister, who had just lost her husband to cancer. During her first visit to the city, Chiang secured a lease (impulsively? fatefully?) for some friends who wanted to open a restaurant. When that partnership fell apart, Chiang, with little previous business experience, became an accidental restaurateur. Unable to break her lease and unwilling to lose the $10,000 she had put toward the deposit, she decided to go ahead and open the restaurant in a small location on the north end of Polk Street. After sampling what then passed for Chinese food in the U.S. (chop suey, egg foo young, dishes she had never tasted before in China), Chiang opened The Mandarin to little fanfare in 1961, determined to introduce real Chinese food to the American palate.\u003c/p>\n\u003cfigure id=\"attachment_107169\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ceciilia1961-1440x1795.jpg\" alt=\"Cecilia Sun Yun Chiang, still from Wayne Wang's Soul of a Banquet\" width=\"640\" height=\"798\" class=\"size-large wp-image-107169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-1440x1795.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-400x499.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-800x997.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-768x957.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-1180x1471.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-960x1197.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Cecilia Sun Yun Chiang, still from Wayne Wang's Soul of a Banquet\u003c/figcaption>\u003c/figure>\n\u003cp>After gaining (apparently) well-deserved and hard-earned notoriety, The Mandarin moved to a larger location on Ghirardelli Square, and Chiang began her mission in earnest, adding classes in traditional Chinese cooking to the restaurant’s menu. Alice Waters attended a handful of these lessons and became a lifelong friend, eventually comparing Chiang’s influence to Julia Child’s, who Chiang also schooled in the art of Chinese cuisine. When Waters’ famous Berkeley restaurant Chez Panisse celebrated its 40th anniversary a few years back, Chiang paid tribute to their decades-long friendship by preparing a traditional Chinese banquet, which was captured on film by Wayne Wang (\u003cem>The Joy Luck Club\u003c/em>, \u003cem>Chan Is Missing\u003c/em>). That project blossomed into Wang’s \u003cem>Soul of a Banquet\u003c/em> documentary celebrating the restaurateur’s life and influence. \u003c/p>\n\u003cp>https://youtu.be/f3fY6sCQQvc\u003c/p>\n\u003cp>Now, with San Francisco so famous for its cuisine, it is almost impossible to imagine what food in the city must have been like back in the day. We will never understand the influence of pioneers like Chiang. We cannot know the world as it was before them, but must be careful to remember their efforts as we enjoy the fruits of their labor.\u003c/p>\n\u003cp>It is interesting to consider how changes in thinking about food magnify, ripple and ultimately modify the culture. Food is so basic to identity, which is why the Center for Asian American Media (\u003ca href=\"http://caamedia.org/\" target=\"_blank\">CAAM\u003c/a>) began its CAAMFeast a couple years back. \u003ca href=\"http://caamedia.org/caamfeast-awards-stories-food-you/\" target=\"_blank\">CAAMFeast\u003c/a> celebrates “the ways cultural memory and storytelling are passed down through food.” I thought it intriguing that the Center for Asian American \u003cem>Media\u003c/em> was spotlighting chefs instead of filmmakers and asked Debbie Ng, CAAM’s Development and Communications Director about the connection between food and media. Ng replied, “As a cultural institution, we have always told stories about bridging and bonding — and food is a primary vehicle for that.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Indeed, the CAAMFeast, a multimedia event honoring 96-year-old Cecilia Sun Yun Chiang, along with internationally renowned chef and entrepreneur George Chen (Betelnut, LongLife Noodle Company) — who started out as a waiter at The Mandarin, by the way — and chef Brandon Jew (Bar Agricole, Mister Jiu’s) for their contributions to Asian American culinary achievement, is a huge celebration that leads directly into CAAMFest, the 34th annual celebration of Asian American film, music and food. The festival is truly a BEAST, with 11 days of film screenings, music events, panel discussions and social gatherings in multiple venues all around the Bay. This post would quickly become unwieldy should I attempt to cover the breadth of CAAMFest’s ambitions (the festival screens 123 films from around 20 countries).\u003c/p>\n\u003cp>https://youtu.be/WX4C6jr_mmA\u003c/p>\n\u003cp>The theme connecting culture and cuisine is on vivid display in the film festival’s presentation of \u003cem>Family Ingredients\u003c/em>, an engaging cooking-travelogue-history show exploring the traditions behind popular Hawaiian dishes with celebrity chef Ed Kenney. The two episodes featured in the festival are a sneak peek at a series that has already won an Emmy for its pilot episode and will begin airing in earnest on PBS this July. The first episode begins with Kenney's personal relationship to poi, a staple made from taro root that is often the first solid food Hawaiian children are fed. Kenney reveals the many permutations of poi, visiting a farm that raises heirloom varieties, a community center that celebrates the making of poi as a communal practice, and profiling a couple of chefs engaged in expanding the vocabulary of the dish (poi pie, poi hummus, poi cheese). The second episode begins with \u003cem>pipikaula\u003c/em> (salted dried beef) and ends up tracing the history of the \u003cem>paniolo\u003c/em> (Hawaiian cowboys) back in time to the Bay Area. \u003c/p>\n\u003cp>https://youtu.be/Q4MIdOj98EA\u003c/p>\n\u003cp>A featured documentary, \u003cem>Kampai: For the Love of Sake\u003c/em>, follows three sake connoisseurs on a trip through Japanese culture toward a better understanding of the present-day sake industry. \u003cem>Kampai\u003c/em> (Japanese of ‘cheers’) is one of those lush, multi-layered journey films — a gorgeously photographed and lovingly constructed portrait of three men and the passion for sake that almost fatefully unites them. How did a young, seemingly aimless engineering student from Cleveland, OH become an international sake evangelist? How did the scion of a sake company go from avoiding the family business to revolutionizing it? How did a rural Brit become one of Japan’s most respected sake makers? These questions get answered over the course of the documentary, but as they do another arises: Do you choose your path or does your path choose you? Meanwhile, how is sake made? We get to see the process in glorious detail. Make a reservation at a local sake spot; you will want to experience the drink's many complexities when this film comes to an end. \u003c/p>\n\u003cfigure id=\"attachment_107173\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-1440x728.png\" alt=\"Still from Noodle Deli\" width=\"640\" height=\"324\" class=\"size-large wp-image-107173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-1440x728.png 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-400x202.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-800x404.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-768x388.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-1180x596.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-960x485.png 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Still from Noodle Deli\u003c/figcaption>\u003c/figure>\n\u003cp>Two shorts, \u003cem>Noodle Deli\u003c/em> and \u003cem>Donut Shop\u003c/em> offer loving profiles of immigrant entrepreneurs. David Liu’s \u003cem>Noodle Deli\u003c/em> documents the process of making Shanxi knife-cut noodles while Temple City, CA noodle shop-owner Jeffrey Zhifeng Yang tells the origin story of one of the world’s oldest noodle-making traditions. In Robert Riutta’s \u003cem>Donut Shop\u003c/em>, Sam Ath Eath recounts his youth on a poor Cambodian farm, his struggle to get educated, how he became a doctor and then, after the rise of the Khmer Rouge, how he ended up the owner of a donut shop in the Bay Area. Against the current immigration debates, it is an important reminder that we may never truly understand the struggles that lead people out of their homes and into foreign lands. \u003c/p>\n\u003cp>The Center for Asian America’s Feast and Fest both celebrate this continuing journey. It is hard to imagine Chinese food today without Cecilia Sun Yun Chiang’s pioneering contributions. In \u003cem>Family Ingredients\u003c/em>, chef Ed Kenney says, “The person that prepares the food gives a little of themselves.” CAAM celebrates those contributions in their many forms. Get out and celebrate those who blazed the trails that lead to where we are now and those clearing the way for where we are headed. Kampai!\u003c/p>\n\u003cp>The 3rd Annual CAAMFeast is presented by One Kearny Club, Saturday, March 5, 2016, 6pm-9pm. For more information visit \u003ca href=\"http://caamedia.org/caamfeast-awards-stories-food-you/\" target=\"_blank\">caamedia.org\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The 34th Annual CAAMFest runs March 10-20, 2016 at venues across the San Francisco Bay Area. Get your tickets now at \u003ca href=\"https://caamedia.org/blog/category/caamfest-2016/\" target=\"_blank\">caamedia.org\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Cecilia Sun Yun Chiang arrived in San Francisco in 1959 to spend time with her sister, who had just lost her husband to cancer. During her first visit to the city, Chiang secured a lease (impulsively? fatefully?) for some friends who wanted to open a restaurant. When that partnership fell apart, Chiang, with little previous business experience, became an accidental restaurateur. Unable to break her lease and unwilling to lose the $10,000 she had put toward the deposit, she decided to go ahead and open the restaurant in a small location on the north end of Polk Street. After sampling what then passed for Chinese food in the U.S. (chop suey, egg foo young, dishes she had never tasted before in China), Chiang opened The Mandarin to little fanfare in 1961, determined to introduce real Chinese food to the American palate.\u003c/p>\n\u003cfigure id=\"attachment_107169\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ceciilia1961-1440x1795.jpg\" alt=\"Cecilia Sun Yun Chiang, still from Wayne Wang's Soul of a Banquet\" width=\"640\" height=\"798\" class=\"size-large wp-image-107169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-1440x1795.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-400x499.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-800x997.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-768x957.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-1180x1471.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-960x1197.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Cecilia Sun Yun Chiang, still from Wayne Wang's Soul of a Banquet\u003c/figcaption>\u003c/figure>\n\u003cp>After gaining (apparently) well-deserved and hard-earned notoriety, The Mandarin moved to a larger location on Ghirardelli Square, and Chiang began her mission in earnest, adding classes in traditional Chinese cooking to the restaurant’s menu. Alice Waters attended a handful of these lessons and became a lifelong friend, eventually comparing Chiang’s influence to Julia Child’s, who Chiang also schooled in the art of Chinese cuisine. When Waters’ famous Berkeley restaurant Chez Panisse celebrated its 40th anniversary a few years back, Chiang paid tribute to their decades-long friendship by preparing a traditional Chinese banquet, which was captured on film by Wayne Wang (\u003cem>The Joy Luck Club\u003c/em>, \u003cem>Chan Is Missing\u003c/em>). That project blossomed into Wang’s \u003cem>Soul of a Banquet\u003c/em> documentary celebrating the restaurateur’s life and influence. \u003c/p>\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/f3fY6sCQQvc'\n title='//www.youtube.com/embed/f3fY6sCQQvc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Now, with San Francisco so famous for its cuisine, it is almost impossible to imagine what food in the city must have been like back in the day. We will never understand the influence of pioneers like Chiang. We cannot know the world as it was before them, but must be careful to remember their efforts as we enjoy the fruits of their labor.\u003c/p>\n\u003cp>It is interesting to consider how changes in thinking about food magnify, ripple and ultimately modify the culture. Food is so basic to identity, which is why the Center for Asian American Media (\u003ca href=\"http://caamedia.org/\" target=\"_blank\">CAAM\u003c/a>) began its CAAMFeast a couple years back. \u003ca href=\"http://caamedia.org/caamfeast-awards-stories-food-you/\" target=\"_blank\">CAAMFeast\u003c/a> celebrates “the ways cultural memory and storytelling are passed down through food.” I thought it intriguing that the Center for Asian American \u003cem>Media\u003c/em> was spotlighting chefs instead of filmmakers and asked Debbie Ng, CAAM’s Development and Communications Director about the connection between food and media. Ng replied, “As a cultural institution, we have always told stories about bridging and bonding — and food is a primary vehicle for that.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Indeed, the CAAMFeast, a multimedia event honoring 96-year-old Cecilia Sun Yun Chiang, along with internationally renowned chef and entrepreneur George Chen (Betelnut, LongLife Noodle Company) — who started out as a waiter at The Mandarin, by the way — and chef Brandon Jew (Bar Agricole, Mister Jiu’s) for their contributions to Asian American culinary achievement, is a huge celebration that leads directly into CAAMFest, the 34th annual celebration of Asian American film, music and food. The festival is truly a BEAST, with 11 days of film screenings, music events, panel discussions and social gatherings in multiple venues all around the Bay. This post would quickly become unwieldy should I attempt to cover the breadth of CAAMFest’s ambitions (the festival screens 123 films from around 20 countries).\u003c/p>\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/WX4C6jr_mmA'\n title='//www.youtube.com/embed/WX4C6jr_mmA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The theme connecting culture and cuisine is on vivid display in the film festival’s presentation of \u003cem>Family Ingredients\u003c/em>, an engaging cooking-travelogue-history show exploring the traditions behind popular Hawaiian dishes with celebrity chef Ed Kenney. The two episodes featured in the festival are a sneak peek at a series that has already won an Emmy for its pilot episode and will begin airing in earnest on PBS this July. The first episode begins with Kenney's personal relationship to poi, a staple made from taro root that is often the first solid food Hawaiian children are fed. Kenney reveals the many permutations of poi, visiting a farm that raises heirloom varieties, a community center that celebrates the making of poi as a communal practice, and profiling a couple of chefs engaged in expanding the vocabulary of the dish (poi pie, poi hummus, poi cheese). The second episode begins with \u003cem>pipikaula\u003c/em> (salted dried beef) and ends up tracing the history of the \u003cem>paniolo\u003c/em> (Hawaiian cowboys) back in time to the Bay Area. \u003c/p>\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/Q4MIdOj98EA'\n title='//www.youtube.com/embed/Q4MIdOj98EA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>A featured documentary, \u003cem>Kampai: For the Love of Sake\u003c/em>, follows three sake connoisseurs on a trip through Japanese culture toward a better understanding of the present-day sake industry. \u003cem>Kampai\u003c/em> (Japanese of ‘cheers’) is one of those lush, multi-layered journey films — a gorgeously photographed and lovingly constructed portrait of three men and the passion for sake that almost fatefully unites them. How did a young, seemingly aimless engineering student from Cleveland, OH become an international sake evangelist? How did the scion of a sake company go from avoiding the family business to revolutionizing it? How did a rural Brit become one of Japan’s most respected sake makers? These questions get answered over the course of the documentary, but as they do another arises: Do you choose your path or does your path choose you? Meanwhile, how is sake made? We get to see the process in glorious detail. Make a reservation at a local sake spot; you will want to experience the drink's many complexities when this film comes to an end. \u003c/p>\n\u003cfigure id=\"attachment_107173\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-1440x728.png\" alt=\"Still from Noodle Deli\" width=\"640\" height=\"324\" class=\"size-large wp-image-107173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-1440x728.png 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-400x202.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-800x404.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-768x388.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-1180x596.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-960x485.png 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Still from Noodle Deli\u003c/figcaption>\u003c/figure>\n\u003cp>Two shorts, \u003cem>Noodle Deli\u003c/em> and \u003cem>Donut Shop\u003c/em> offer loving profiles of immigrant entrepreneurs. David Liu’s \u003cem>Noodle Deli\u003c/em> documents the process of making Shanxi knife-cut noodles while Temple City, CA noodle shop-owner Jeffrey Zhifeng Yang tells the origin story of one of the world’s oldest noodle-making traditions. In Robert Riutta’s \u003cem>Donut Shop\u003c/em>, Sam Ath Eath recounts his youth on a poor Cambodian farm, his struggle to get educated, how he became a doctor and then, after the rise of the Khmer Rouge, how he ended up the owner of a donut shop in the Bay Area. Against the current immigration debates, it is an important reminder that we may never truly understand the struggles that lead people out of their homes and into foreign lands. \u003c/p>\n\u003cp>The Center for Asian America’s Feast and Fest both celebrate this continuing journey. It is hard to imagine Chinese food today without Cecilia Sun Yun Chiang’s pioneering contributions. In \u003cem>Family Ingredients\u003c/em>, chef Ed Kenney says, “The person that prepares the food gives a little of themselves.” CAAM celebrates those contributions in their many forms. Get out and celebrate those who blazed the trails that lead to where we are now and those clearing the way for where we are headed. Kampai!\u003c/p>\n\u003cp>The 3rd Annual CAAMFeast is presented by One Kearny Club, Saturday, March 5, 2016, 6pm-9pm. For more information visit \u003ca href=\"http://caamedia.org/caamfeast-awards-stories-food-you/\" target=\"_blank\">caamedia.org\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The 34th Annual CAAMFest runs March 10-20, 2016 at venues across the San Francisco Bay Area. Get your tickets now at \u003ca href=\"https://caamedia.org/blog/category/caamfest-2016/\" target=\"_blank\">caamedia.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How To Throw The Country's Most Extravagant Super Bowl Party",
"title": "How To Throw The Country's Most Extravagant Super Bowl Party",
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"content": "\u003cp>Most Super Bowl parties are a relaxed affairs, couch-bound gatherings of friends fueled by cheap beer and \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\" target=\"_blank\">queso\u003c/a>. There will probably be chips. Someone might make sliders. And if you’re really lucky, maybe someone will make \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\" target=\"_blank\">margaritas\u003c/a>.\u003c/p>\n\u003cp>Or you could go down to Santa Clara this weekend, just a block away from Levi’s Stadium, where there’s another type of party happening. You’ll sit on luxurious couches eating all you can amounts of food that Guy Fieri has cooked you. You’ll rub shoulders with dozens of active NFL players and celebrities. Maybe you’ll even chat with Erin Andrews, who’ll be emceeing the event. The price tag for this afternoon of decadence? \u003ca href=\"http://www.bullseyeticketgroup.com/Events/NFL-Tickets/Super-Bowl-Players-Tailgate-2016-02-07-11-00-00\" target=\"_blank\">$700\u003c/a>.\u003c/p>\n\u003cp>That party--the \u003ca href=\"http://bullseyeeventgroup.com/super-bowl-50/players-super-bowl-tailgate/\" target=\"_blank\">Players Super Bowl Tailgate\u003c/a>--is the work of \u003ca href=\"http://bullseyeeventgroup.com/\" target=\"_blank\">Bullseye Event Group\u003c/a>, a team that prides themselves on throwing the biggest and best tailgates. They’ve built their business on perfecting the art and science of throwing the most extravagant pre-game parties, flawlessly executed fêtes packed with athletes, celebrities and endless amounts of booze and gourmet food.\u003c/p>\n\u003cp>Bullseye was founded by the husband and wife team of Lisa and Kyle Kinnett, who had several years of experience in the event planning and sports worlds. They gradually worked their way up to bigger and bigger events, and became the official events and travel partner for the Indianapolis Colts. A few years ago, they saw an opening in the market for a new kind of Super Bowl experience. Plenty of companies offered packages for the big game, pairings of tickets and three nights at a local hotel. But the Kinnetts figured out something that would set them apart: blow-out, no expense spared tailgates preceding the game. But to do so, they had to figure out what transforms a party from being just ok into the best tailgate you’ve ever been to in your entire life--one worthy of their hefty price tags.\u003c/p>\n\u003cp>They settled on a simple formula. Take all the parts of your relaxed local tailgate, and magnify it. Acquire the biggest TVs and the softest leather couches. Carpet the entirety of the giant space you’ve rented. Offer all-you-can-eat food from a celebrity chef. Get someone well known to moderate it. Then pack the party with active football players to make fans feel like they’re part of the NFL world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That last part is a key component of the Kinnetts’ quest to create the perfect tailgate. Every year, they invite around 25 active NFL players (“This is not an event where you go and see some retired NFL player from the yesteryears,” their website declares) and allow them to bring a handful of their friends.\u003c/p>\n\u003cp>“Jamal [Charles, Kansas City Chiefs running back] will come and he’ll bring four of his friends with him. Well, when you put one player in an atmosphere of 1,500 people, he gets mugged, right? He’s signing autographs, taking pictures,” said Kyle Kinnett.\u003c/p>\n\u003cp>“But when you’ve got 35-50 [NFL players] and those guys are bringing their friends, it’s a melting pot. There’s so many players, so many celebrities, that people aren’t getting mugged. They’re having fun. They’re part of the crowd.”\u003c/p>\n\u003cfigure id=\"attachment_106582\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106582\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/SBTailgate-Banner-5-2.jpg\" alt=\"Rams cornerback EJ Gains and Ravens cornerback Shareece Wright at last year's tailgae\" width=\"1920\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-1440x720.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-1180x590.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-960x480.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rams cornerback EJ Gains and Ravens cornerback Shareece Wright at last year's tailgae \u003ccite>(Bullseye Event Group )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a good formula. Ever since their first Super Bowl tailgate in 2012 (celebrity chef: Paula Deen) the parties have been successes, often selling out of their thousands of tickets. This year’s event will hold 1,500 people and promises to be the most extravagant yet, with multiple celebrity chefs, emcee Erin Andrews, and attendees receiving a police escort to the game. Kinnett said the crowd ranges from CEOs of Fortune 500 companies to football-obsessed locals. And their kids: “We got people calling all the time saying, ‘I’ve got a 12-year-old son, can I bring my son?’ And I say to them we should charge more for the kids because the kids have more fun than the adults.”\u003c/p>\n\u003cp>Initially, Kinnett though their success came from the excitement of partying with football players. Then after seeing the response to Paula Deen at their first tailgate, he started to realize that the food was more important than he thought, and that food world celebrities were becoming just as much of a draw as the players.\u003c/p>\n\u003cp>“In the past, the draw was the 25-30 NFL athletes. That’s kind of transitioned to the athletes [being] an afterthought. What I’ve found is you can have the best party in the world, but if you have bad food, you’ve got a bad party,” Kinnett said. “The first year we had Achie Manning as our guest speaker, and Eli Manning was playing in the Super Bowl. People didn’t care about that. They cared about the food. So I’ve made it all about the food. That's what’s most important.”\u003c/p>\n\u003cp>He jettisoned the mediocre catering company he was working with, and started looking for the best chef in the areas where the Super Bowl was being held. When it was in New Orleans, he had John Besh. When it was in New York, he got Marcus Samuelsson.\u003c/p>\n\u003cfigure id=\"attachment_106584\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106584\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/SBTailgate-Banner-2-2.jpg\" alt=\"Dessert at the 2015 Players Super Bowl Tailgate\" width=\"1920\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-1440x720.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-1180x590.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-960x480.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dessert at the 2015 Players Super Bowl Tailgate \u003ccite>(Bullseye Event Group )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106600\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-400x504.jpg\" alt=\"Guy Fieri – Celebrity Chef for this year’s Players Super Bowl Tailgate\" width=\"300\" class=\"size-thumbnail wp-image-106600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-400x504.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-800x1007.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-768x967.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized.jpg 900w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Guy Fieri – Celebrity Chef for this year’s Players Super Bowl Tailgate \u003ccite>(Courtesy Guy Fieri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year, he found the perfect match, a nationally recognized chef with Bay Area roots whose cuisine seems like it’s designed in a laboratory to be the perfect tailgate food: the one and only \u003ca href=\"http://www.guyfieri.com/\" target=\"_blank\">Guy Fieri\u003c/a>. Fieri will be serving an array of football classics that have been taken on the express train to Flavortown: Kahlua pork served with slaw and sauce on Hawaiian rolls with crunchy crumbled chicharrones, doughnut bread pudding with brown butter bacon bourbon glaze and a “Mac Daddy” mac and cheese bar. Fieri will be joined by chefs \u003ca href=\"http://www.chefgarvin.com/\" target=\"_blank\">G. Garvin\u003c/a>, \u003ca href=\"http://ltbrestaurants.com/bios/aaron-may-2\" target=\"_blank\">Aaron May\u003c/a> and \u003ca href=\"http://www.sanctuaryoncamelback.com/dining/chef-beau-macmillan/\" target=\"_blank\">Beau MacMillan\u003c/a>, who are all frequent guests on the Food Network and Cooking Channel.\u003c/p>\n\u003cfigure id=\"attachment_106605\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/beau-macmillan.jpg\" alt=\"Beau Macmillan - celebrity chef\" width=\"200\" height=\"235\" class=\"size-full wp-image-106605\">\u003cfigcaption class=\"wp-caption-text\">Beau Macmillan - celebrity chef \u003ccite>(Courtesy Beau Macmillan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is MacMillan’s second time at the party. The Arizona chef cooked for the last year’s tailgate and makes the experience sound pretty amazing: “As three o'clock rolled around and this thing came to an end, I drank three beers and they’d never tasted so good. Then I walked into the Super Bowl with Guy, a police escort, and watched the Patriots beat the Seattle Seahawks. It couldn’t have been a better ending.”\u003c/p>\n\u003cp>This year, he’ll be in charge of the raw bar (“Oh man, give me that oyster knife, baby, I’m ready to shuck.”) and is excited for the challenge that comes with feeding 1,500 hungry guests.\u003c/p>\n\u003cp>“People have to understand what tailgating is. It’s the pinnacle of fanmanship. So when you get chefs together that love food and football, and then the people involved in football, from the players to Erin Andrews, you can’t get better than that,” MacMillan said.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“People, as much as they love football, they love to eat. We’re at a lucky time in our world when chefs can have credibility and really be out there at the forefront. This is our Super Bowl of food.”\u003c/p>\n\n",
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"excerpt": "Shelby Pope talks to the people behind this weekend's $700 Players Super Bowl Tailgate extravaganza.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Most Super Bowl parties are a relaxed affairs, couch-bound gatherings of friends fueled by cheap beer and \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\" target=\"_blank\">queso\u003c/a>. There will probably be chips. Someone might make sliders. And if you’re really lucky, maybe someone will make \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\" target=\"_blank\">margaritas\u003c/a>.\u003c/p>\n\u003cp>Or you could go down to Santa Clara this weekend, just a block away from Levi’s Stadium, where there’s another type of party happening. You’ll sit on luxurious couches eating all you can amounts of food that Guy Fieri has cooked you. You’ll rub shoulders with dozens of active NFL players and celebrities. Maybe you’ll even chat with Erin Andrews, who’ll be emceeing the event. The price tag for this afternoon of decadence? \u003ca href=\"http://www.bullseyeticketgroup.com/Events/NFL-Tickets/Super-Bowl-Players-Tailgate-2016-02-07-11-00-00\" target=\"_blank\">$700\u003c/a>.\u003c/p>\n\u003cp>That party--the \u003ca href=\"http://bullseyeeventgroup.com/super-bowl-50/players-super-bowl-tailgate/\" target=\"_blank\">Players Super Bowl Tailgate\u003c/a>--is the work of \u003ca href=\"http://bullseyeeventgroup.com/\" target=\"_blank\">Bullseye Event Group\u003c/a>, a team that prides themselves on throwing the biggest and best tailgates. They’ve built their business on perfecting the art and science of throwing the most extravagant pre-game parties, flawlessly executed fêtes packed with athletes, celebrities and endless amounts of booze and gourmet food.\u003c/p>\n\u003cp>Bullseye was founded by the husband and wife team of Lisa and Kyle Kinnett, who had several years of experience in the event planning and sports worlds. They gradually worked their way up to bigger and bigger events, and became the official events and travel partner for the Indianapolis Colts. A few years ago, they saw an opening in the market for a new kind of Super Bowl experience. Plenty of companies offered packages for the big game, pairings of tickets and three nights at a local hotel. But the Kinnetts figured out something that would set them apart: blow-out, no expense spared tailgates preceding the game. But to do so, they had to figure out what transforms a party from being just ok into the best tailgate you’ve ever been to in your entire life--one worthy of their hefty price tags.\u003c/p>\n\u003cp>They settled on a simple formula. Take all the parts of your relaxed local tailgate, and magnify it. Acquire the biggest TVs and the softest leather couches. Carpet the entirety of the giant space you’ve rented. Offer all-you-can-eat food from a celebrity chef. Get someone well known to moderate it. Then pack the party with active football players to make fans feel like they’re part of the NFL world.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That last part is a key component of the Kinnetts’ quest to create the perfect tailgate. Every year, they invite around 25 active NFL players (“This is not an event where you go and see some retired NFL player from the yesteryears,” their website declares) and allow them to bring a handful of their friends.\u003c/p>\n\u003cp>“Jamal [Charles, Kansas City Chiefs running back] will come and he’ll bring four of his friends with him. Well, when you put one player in an atmosphere of 1,500 people, he gets mugged, right? He’s signing autographs, taking pictures,” said Kyle Kinnett.\u003c/p>\n\u003cp>“But when you’ve got 35-50 [NFL players] and those guys are bringing their friends, it’s a melting pot. There’s so many players, so many celebrities, that people aren’t getting mugged. They’re having fun. They’re part of the crowd.”\u003c/p>\n\u003cfigure id=\"attachment_106582\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106582\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/SBTailgate-Banner-5-2.jpg\" alt=\"Rams cornerback EJ Gains and Ravens cornerback Shareece Wright at last year's tailgae\" width=\"1920\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-1440x720.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-1180x590.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-960x480.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rams cornerback EJ Gains and Ravens cornerback Shareece Wright at last year's tailgae \u003ccite>(Bullseye Event Group )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a good formula. Ever since their first Super Bowl tailgate in 2012 (celebrity chef: Paula Deen) the parties have been successes, often selling out of their thousands of tickets. This year’s event will hold 1,500 people and promises to be the most extravagant yet, with multiple celebrity chefs, emcee Erin Andrews, and attendees receiving a police escort to the game. Kinnett said the crowd ranges from CEOs of Fortune 500 companies to football-obsessed locals. And their kids: “We got people calling all the time saying, ‘I’ve got a 12-year-old son, can I bring my son?’ And I say to them we should charge more for the kids because the kids have more fun than the adults.”\u003c/p>\n\u003cp>Initially, Kinnett though their success came from the excitement of partying with football players. Then after seeing the response to Paula Deen at their first tailgate, he started to realize that the food was more important than he thought, and that food world celebrities were becoming just as much of a draw as the players.\u003c/p>\n\u003cp>“In the past, the draw was the 25-30 NFL athletes. That’s kind of transitioned to the athletes [being] an afterthought. What I’ve found is you can have the best party in the world, but if you have bad food, you’ve got a bad party,” Kinnett said. “The first year we had Achie Manning as our guest speaker, and Eli Manning was playing in the Super Bowl. People didn’t care about that. They cared about the food. So I’ve made it all about the food. That's what’s most important.”\u003c/p>\n\u003cp>He jettisoned the mediocre catering company he was working with, and started looking for the best chef in the areas where the Super Bowl was being held. When it was in New Orleans, he had John Besh. When it was in New York, he got Marcus Samuelsson.\u003c/p>\n\u003cfigure id=\"attachment_106584\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106584\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/SBTailgate-Banner-2-2.jpg\" alt=\"Dessert at the 2015 Players Super Bowl Tailgate\" width=\"1920\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-1440x720.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-1180x590.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-960x480.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dessert at the 2015 Players Super Bowl Tailgate \u003ccite>(Bullseye Event Group )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106600\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-400x504.jpg\" alt=\"Guy Fieri – Celebrity Chef for this year’s Players Super Bowl Tailgate\" width=\"300\" class=\"size-thumbnail wp-image-106600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-400x504.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-800x1007.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-768x967.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized.jpg 900w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Guy Fieri – Celebrity Chef for this year’s Players Super Bowl Tailgate \u003ccite>(Courtesy Guy Fieri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year, he found the perfect match, a nationally recognized chef with Bay Area roots whose cuisine seems like it’s designed in a laboratory to be the perfect tailgate food: the one and only \u003ca href=\"http://www.guyfieri.com/\" target=\"_blank\">Guy Fieri\u003c/a>. Fieri will be serving an array of football classics that have been taken on the express train to Flavortown: Kahlua pork served with slaw and sauce on Hawaiian rolls with crunchy crumbled chicharrones, doughnut bread pudding with brown butter bacon bourbon glaze and a “Mac Daddy” mac and cheese bar. Fieri will be joined by chefs \u003ca href=\"http://www.chefgarvin.com/\" target=\"_blank\">G. Garvin\u003c/a>, \u003ca href=\"http://ltbrestaurants.com/bios/aaron-may-2\" target=\"_blank\">Aaron May\u003c/a> and \u003ca href=\"http://www.sanctuaryoncamelback.com/dining/chef-beau-macmillan/\" target=\"_blank\">Beau MacMillan\u003c/a>, who are all frequent guests on the Food Network and Cooking Channel.\u003c/p>\n\u003cfigure id=\"attachment_106605\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/beau-macmillan.jpg\" alt=\"Beau Macmillan - celebrity chef\" width=\"200\" height=\"235\" class=\"size-full wp-image-106605\">\u003cfigcaption class=\"wp-caption-text\">Beau Macmillan - celebrity chef \u003ccite>(Courtesy Beau Macmillan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is MacMillan’s second time at the party. The Arizona chef cooked for the last year’s tailgate and makes the experience sound pretty amazing: “As three o'clock rolled around and this thing came to an end, I drank three beers and they’d never tasted so good. Then I walked into the Super Bowl with Guy, a police escort, and watched the Patriots beat the Seattle Seahawks. It couldn’t have been a better ending.”\u003c/p>\n\u003cp>This year, he’ll be in charge of the raw bar (“Oh man, give me that oyster knife, baby, I’m ready to shuck.”) and is excited for the challenge that comes with feeding 1,500 hungry guests.\u003c/p>\n\u003cp>“People have to understand what tailgating is. It’s the pinnacle of fanmanship. So when you get chefs together that love food and football, and then the people involved in football, from the players to Erin Andrews, you can’t get better than that,” MacMillan said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“People, as much as they love football, they love to eat. We’re at a lucky time in our world when chefs can have credibility and really be out there at the forefront. This is our Super Bowl of food.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Happy 80th Birthday, Chef Jacques Pépin!",
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"content": "\u003cfigure id=\"attachment_104957\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jp-birthday-animation.gif\" alt=\"Happy 80th Birthday, Jacques Pépin!\" width=\"800\" height=\"533\" class=\"size-full wp-image-104957\">\u003cfigcaption class=\"wp-caption-text\">Happy 80th Birthday, Jacques Pépin! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Today is officially chef Jacques Pépin's 80th birthday. Numerous tributes have taken place throughout the year to acknowledge this milestone. At the annual IACP conference in March, celebrity chefs and food professionals \u003ca href=\"http://www.eater.com/2015/3/28/8306113/jacques-pepin-80th-birthday-party-cakes\" target=\"_blank\">celebrated his entry into octogenarianism\u003c/a> by baking 80 cakes in his honor.\u003c/p>\n\u003cp>To help celebrate this special occasion, Tina Salter, Series Producer of \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">\u003cem>Jacques Pépin: Heart & Soul\u003c/em>\u003c/a>, gathered together some of Jacques’ fellow chefs and closest friends to create a Happy Birthday video. Not satisfied with just sending good wishes however, the celebrity chefs and colleagues sing Jacques’ praises, remembering the skills and techniques he taught them as well as the guidance and support he so generously offered over the years. Watch as Anthony Bourdain, Mario Batali, Alice Waters, Daniel Boulud and many others wish Jacques Pépin \u003cem>Bon Anniversaire!\u003c/em>\u003c/p>\n\u003cp>https://youtu.be/qpFXiMHhBjI\u003c/p>\n\u003cp> Watch a preview for \u003cem>Jacques Pepin's 80th Birthday Celebration\u003c/em>. Chefs Lidia Bastianich, Rick Bayless and Ming Tsai prepare their favorite recipes with Jacques. The \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=23271\" target=\"_blank\">program airs on KQED 9\u003c/a> Saturday, Dec 26 at 2:00pm and again in early January. \u003c/p>\n\u003cp>https://youtu.be/SNX7Ws0rS68\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here is a bit of visual history from Jacques Pépin's life...\u003cbr>\n[gallery type=\"slideshow\" link=\"file\" ids=\"91105,91104,91106,91119,91121,91113,91118,91117,91109,91122,91110,91108,91123,91111,91112,91124,91116,91107,91120\"]\u003c/p>\n\u003cp>Jacques Pépin's final television series, \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">\u003cem>Jacques Pépin: Heart & Soul\u003c/em>\u003c/a> is currently airing on KQED and other PBS stations. Here are behind-the-scenes photos from the production process on set and in the back kitchen at the KQED studios. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91166,91144,91136,91131,91130,91129,91132,91133,91134,91135,91138,91139,91140,91141,91142,91143,91145,91146,91147,91148,91149,91151,91152,91153,91154,91155,91157,91158,91159,91160,91161,91162,91163,91164,91167,91168,91169,91170,91171,91172,91173,91174,91165\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\n",
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"excerpt": "Today is the legendary chef Jacques Pépin's 80th birthday. Celebrate Jacques along with many other celebrity chefs by watching a special Happy Birthday video. See historical photos from his life as well as behind-the-scenes photos from his final television series \u003cem>Jacques Pépin: Heart & Soul\u003c/em>. Then watch a birthday special on KQED 9 the day after Christmas.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jacques Pépin's final television series, \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">\u003cem>Jacques Pépin: Heart & Soul\u003c/em>\u003c/a> is currently airing on KQED and other PBS stations. Here are behind-the-scenes photos from the production process on set and in the back kitchen at the KQED studios. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/10/20151008_atc_paul_prudhomme_cajun_spice_magician_and_chef_dies_.mp3\u003c/p>\n\u003cp>\"Man, in New Orleans we really are fortunate — we got some of the best things in the world,\" Chef Paul Prudhomme once said. \"And one of those things is the mufaletta sandwich.\"\u003c/p>\n\u003cp>And one of the best things about New Orleans was Prudhomme himself.\u003c/p>\n\u003cp>He was known for introducing blackened redfish to the rest of us, for his cooking demos and for his line of magic spices. Needless to say, Prudhomme changed the way the world saw Louisiana cooking.\u003c/p>\n\u003cp>He has died at the age of 75.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.poppytooker.com\">Poppy Tooker\u003c/a>, a native New Orleanian and host of the radio show \u003ca href=\"http://www.poppytooker.com/Louisiana_Eats!.html\">Louisiana Eats!\u003c/a>, spoke to \u003cem>All Things Considered'\u003c/em>s Kelly McEvers on Thursday about how Prudhomme changed the way we think about food.\u003c/p>\n\u003cp>\"Paul didn't just change the way the country and the world viewed the food of southern Louisiana, but in fact because he grew up on a sharecropping farm as one of 13, they lived off the land completely. So when Paul got his first big break and worked at Commander's Palace [a restaurant in New Orleans], he began the farm to table movement.\"\u003c/p>\n\u003cp>What's more, says Tooker, by \"eating local, seasonal, fresh, he revolutionized the entire American food scene, not just Creole and Cajun.\"\u003c/p>\n\u003cp>Prudhomme was actually the first American chef hired at Commander's Palace, says Tooker. \"Before that time, as in much of the U.S., everybody thought that you had to go to France to get a chef if you were going to have a fine-dining establishment. And he changed all that.\"\u003c/p>\n\u003cp>In the grocery aisle, Prudhomme was perhaps best known for his Magic Spice Blend, which contains salt, paprika, white pepper, onion powder, garlic power, black pepper, thyme and oregano. \"It was really, really unique and he literally kept it in his pocket,\" says Tooker.\u003c/p>\n\u003cp>The menu dish Prudhomme was most famous for is blackened redfish. \"He created it almost on a whim, in a black iron skillet,\" she says. \"He passed it out into a restaurant and everybody loved the redfish so much that quickly a fish that had kind of been a trash fish it became so sought after that he was literally responsible through that dish for that entire species almost becoming extinct.\"\u003c/p>\n\u003cp>But what Tooker says she will remember most about Prudhomme is \"his enormous generosity of spirit. Paul was a man who could never tell you no. His heart was always open, and a smile was always on his face. And whether it was in the pot or in the pan, he was always making a little magic.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.poppytooker.com\">Poppy Tooker\u003c/a>, a native New Orleanian and host of the radio show \u003ca href=\"http://www.poppytooker.com/Louisiana_Eats!.html\">Louisiana Eats!\u003c/a>, spoke to \u003cem>All Things Considered'\u003c/em>s Kelly McEvers on Thursday about how Prudhomme changed the way we think about food.\u003c/p>\n\u003cp>\"Paul didn't just change the way the country and the world viewed the food of southern Louisiana, but in fact because he grew up on a sharecropping farm as one of 13, they lived off the land completely. So when Paul got his first big break and worked at Commander's Palace [a restaurant in New Orleans], he began the farm to table movement.\"\u003c/p>\n\u003cp>What's more, says Tooker, by \"eating local, seasonal, fresh, he revolutionized the entire American food scene, not just Creole and Cajun.\"\u003c/p>\n\u003cp>Prudhomme was actually the first American chef hired at Commander's Palace, says Tooker. \"Before that time, as in much of the U.S., everybody thought that you had to go to France to get a chef if you were going to have a fine-dining establishment. And he changed all that.\"\u003c/p>\n\u003cp>In the grocery aisle, Prudhomme was perhaps best known for his Magic Spice Blend, which contains salt, paprika, white pepper, onion powder, garlic power, black pepper, thyme and oregano. \"It was really, really unique and he literally kept it in his pocket,\" says Tooker.\u003c/p>\n\u003cp>The menu dish Prudhomme was most famous for is blackened redfish. \"He created it almost on a whim, in a black iron skillet,\" she says. \"He passed it out into a restaurant and everybody loved the redfish so much that quickly a fish that had kind of been a trash fish it became so sought after that he was literally responsible through that dish for that entire species almost becoming extinct.\"\u003c/p>\n\u003cp>But what Tooker says she will remember most about Prudhomme is \"his enormous generosity of spirit. Paul was a man who could never tell you no. His heart was always open, and a smile was always on his face. And whether it was in the pot or in the pan, he was always making a little magic.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Listen to Weekend Edition Saturday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesat/2015/10/20151003_wesat_what_would_julia_child_do_jacques_pepin_says_add_more_butter.mp3\u003c/p>\n\u003cp>Jacques Pépin says his new cookbook, \u003cem>Jacques Pépin: Heart and Soul in the Kitchen\u003c/em>, is an invitation to join him for dinner at his house. Of course, you'll have to do all the cooking — but you can use his recipes.\u003c/p>\n\u003cp>Pépin will turn 80 years old this year. He says this is one of his last cookbooks, and it's timed to coincide what he says is his final PBS show, airing this fall: \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">\u003cem>Jacques Pépin: Heart and Soul.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>NPR's Scott Simon recently spoke with Pépin about his extraordinary and wide-ranging 60-year career: He was a personal chef to Charles de Gaulle and a longtime friend and collaborator of Julia Child. In the 1960s he left a job at Le Pavillon, an iconic French restaurant in New York, to join Howard Johnson's — a chain associated more with turnpikes than fine dining — as head of research and development.\u003c/p>\n\u003cp>And Pépin still can surprise: His new cookbook includes a recipe for tuna tartare and bagel chips. How did it end up there?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You know, I may be considered the quintessential French chef by many people, but I do what I like to do,\" Pépin tells Simon. \"And the way I cooked, I don't think that I was ever very chauvinistically French. And I do dishes which I like to eat and sometimes they are more French than others, but it really doesn't matter to me.\"\u003c/p>\n\u003cp>A transcript of their conversation, edited for clarity and brevity, is below.\u003c/p>\n\u003cp>\u003cstrong>I don't get the chance to ask a lot of people: What was Charles de Gaulle really like? I mean, did he like to have a burrito occasionally or something? \u003c/strong>\u003c/p>\n\u003cp>No burrito. Everything was very classic French. More like bourgeois French, like a leg of lamb properly roasted. ... scalloped potatoes with some cream and garlic baked in the oven. ... And grated cheese around maybe an apple tart or a caramel custard. Very simple, straightforward. Good food done with great-quality ingredients. You know, that's what's great food is all about.\u003c/p>\n\u003cp>\u003cstrong>You're a frugal man in the kitchen.\u003c/strong>\u003c/p>\n\u003cp>Yes.\u003c/p>\n\u003cp>\u003cstrong>Does that come from growing up during the war?\u003c/strong>\u003c/p>\n\u003cp>Probably, yes. I mean, this is ... you know, what I inherited from my mother. I am very miserly, yes, in the kitchen. During the war, we didn't have that much to eat. And the woman cooking is usually more economical than men's cooking. It's done in a different way. So certainly, that's my influence.\u003c/p>\n\u003cp>\u003cstrong>Well I ask because, tell us, please, what you do with old cheese.\u003c/strong>\u003c/p>\n\u003cp>Oh yes, old cheese, we do a \u003cem>fromage fort \u003c/em>[\u003ca href=\"http://www.foodandwine.com/recipes/fromage-fort\" target=\"_blank\">a French cheese spread\u003c/a> made by blending together pieces of assorted leftover cheeses, white wine, garlic and herbs.] ... It can include from Camembert to goat cheese or bleu cheese. ... My father would put it into a jar and put white wine on top of it and let it ferment it even more, with the rind and all....\u003c/p>\n\u003cp>If there is mold on top, I scrape it off, but I still use it. I scrape it off, cut everything, put it in the food processor, [add] a couple of cloves of garlic, some white wine, a lot of ground pepper, and we make into a paste that we call \u003cem>fromage fort\u003c/em>: strong cheese that you serve on bread with a salad. Or you put it on bread and put it under the broiler to beautifully glaze it, too.\u003c/p>\n\u003cp>And certainly it's very important, because cheese are very expensive. So if you have at least a few recipes like this, where you can use those leftovers ... you can continue serving cheeses when they are at their best, and using the leftover to do one dish or another. So that's part of the proper management of a kitchen, you know.\u003c/p>\n\u003cp>\u003cstrong>Mr. Pépin, what do you think of what they now call molecular cooking, or what you seem to call punctuation cuisine?\u003c/strong>\u003c/p>\n\u003cp>Well, punctuation cooking may be a bit different. But I call it — a great deal of those dishes where people have a little bottle and they do little dots and little comma and question marks all around, and basically there is no sauce to dip your bread in it. You don't really know what those things have to do with the food.\u003c/p>\n\u003cp>When I cook, I like people to be able to identify the food. I like people to feel comfortable. I want people to look at my food and start salivating and starting thinking of marriage of that food with a certain type of wine, and so forth. But in molecular cuisine — this is fine, I mean, up to a certain extent, a meal or two this way — but after a while I just want to go out and have a taco and a beer.\u003c/p>\n\u003cp>\u003cstrong>As I was reading your book, you know, Julia Child your friend and co-conspirator of many years, was famous for telling us, \"remember, nobody sees you in the kitchen.\" But you saw her in the kitchen all the time. \u003c/strong>\u003c/p>\n\u003cp>Oh, yes. We had a good time.\u003c/p>\n\u003cp>I mean, I met Julia in 1960. Six-oh. So I came to the U.S. at the end of 1959. And then I walked out of The Pavillon [an iconic French restaurant] in New York, and I met \u003ca href=\"http://topics.nytimes.com/top/reference/timestopics/people/c/craig_claiborne/index.html\">Craig Claiborne\u003c/a>, who just started at The \u003cem>New York Times\u003c/em> — he came to The Pavillon to do a piece on Pierre Franey and me at The Pavillon.\u003c/p>\n\u003cp>And through Craig I met Helen McCullough, who was the food editor of \u003cem>House Beautiful\u003c/em>. And she introduced me to James Beard, because she spoke with James Beard every day for like a couple of hours. And then in the spring of 1960, she said, \"I have that manuscript here, can you look at it? On French cooking? What do you think of it?\" And I said, well I think it's very good. And she said, \"Well the woman is from California. She's coming to New York next week — let's cook for her.\"\u003c/p>\n\u003cp>It's a big, tall woman with a terrible voice. And of course, that was Julia.\u003c/p>\n\u003cp>My point is that I was here like six months and I knew the trinity of cooking: Craig Claiborne, James Beard and Julia Child. So you can see that the food world was very, very small. Totally different than what it is now.\u003c/p>\n\u003cp>\u003cstrong>Do you hear her voice, that distinctive voice, every now and then, even now? \u003c/strong>\u003c/p>\n\u003cp>Oh yes, oh yes. Very often — when I don't put enough butter in the dish. There can be plenty more butter!\u003c/p>\n\u003cp>\u003cstrong>Mr. Pépin, as you approach 80, how are you feeling? \u003c/strong>\u003c/p>\n\u003cp>Uh ... tired, sometimes?\u003c/p>\n\u003cp>No, I feel OK. I mean, I feel good. I mean, I thank God that I'm still walking around and drinking a lot of wine.\u003c/p>\n\u003cp>\u003cstrong>I ask because you say that this is probably your last cookbook. \u003c/strong>\u003c/p>\n\u003cp>Well, yes and no. Last cookbook like this, which takes a long time to do.\u003c/p>\n\u003cp>But I still hope to do some little thing with my granddaughter. Maybe the lessons of a grandfather, showing her how to do simple things that we've done together. I have a great deal of fun cooking with her.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So maybe a little book. Certainly some video will come with that, hopefully.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to Weekend Edition Saturday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesat/2015/10/20151003_wesat_what_would_julia_child_do_jacques_pepin_says_add_more_butter.mp3\u003c/p>\n\u003cp>Jacques Pépin says his new cookbook, \u003cem>Jacques Pépin: Heart and Soul in the Kitchen\u003c/em>, is an invitation to join him for dinner at his house. Of course, you'll have to do all the cooking — but you can use his recipes.\u003c/p>\n\u003cp>Pépin will turn 80 years old this year. He says this is one of his last cookbooks, and it's timed to coincide what he says is his final PBS show, airing this fall: \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">\u003cem>Jacques Pépin: Heart and Soul.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>NPR's Scott Simon recently spoke with Pépin about his extraordinary and wide-ranging 60-year career: He was a personal chef to Charles de Gaulle and a longtime friend and collaborator of Julia Child. In the 1960s he left a job at Le Pavillon, an iconic French restaurant in New York, to join Howard Johnson's — a chain associated more with turnpikes than fine dining — as head of research and development.\u003c/p>\n\u003cp>And Pépin still can surprise: His new cookbook includes a recipe for tuna tartare and bagel chips. How did it end up there?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"You know, I may be considered the quintessential French chef by many people, but I do what I like to do,\" Pépin tells Simon. \"And the way I cooked, I don't think that I was ever very chauvinistically French. And I do dishes which I like to eat and sometimes they are more French than others, but it really doesn't matter to me.\"\u003c/p>\n\u003cp>A transcript of their conversation, edited for clarity and brevity, is below.\u003c/p>\n\u003cp>\u003cstrong>I don't get the chance to ask a lot of people: What was Charles de Gaulle really like? I mean, did he like to have a burrito occasionally or something? \u003c/strong>\u003c/p>\n\u003cp>No burrito. Everything was very classic French. More like bourgeois French, like a leg of lamb properly roasted. ... scalloped potatoes with some cream and garlic baked in the oven. ... And grated cheese around maybe an apple tart or a caramel custard. Very simple, straightforward. Good food done with great-quality ingredients. You know, that's what's great food is all about.\u003c/p>\n\u003cp>\u003cstrong>You're a frugal man in the kitchen.\u003c/strong>\u003c/p>\n\u003cp>Yes.\u003c/p>\n\u003cp>\u003cstrong>Does that come from growing up during the war?\u003c/strong>\u003c/p>\n\u003cp>Probably, yes. I mean, this is ... you know, what I inherited from my mother. I am very miserly, yes, in the kitchen. During the war, we didn't have that much to eat. And the woman cooking is usually more economical than men's cooking. It's done in a different way. So certainly, that's my influence.\u003c/p>\n\u003cp>\u003cstrong>Well I ask because, tell us, please, what you do with old cheese.\u003c/strong>\u003c/p>\n\u003cp>Oh yes, old cheese, we do a \u003cem>fromage fort \u003c/em>[\u003ca href=\"http://www.foodandwine.com/recipes/fromage-fort\" target=\"_blank\">a French cheese spread\u003c/a> made by blending together pieces of assorted leftover cheeses, white wine, garlic and herbs.] ... It can include from Camembert to goat cheese or bleu cheese. ... My father would put it into a jar and put white wine on top of it and let it ferment it even more, with the rind and all....\u003c/p>\n\u003cp>If there is mold on top, I scrape it off, but I still use it. I scrape it off, cut everything, put it in the food processor, [add] a couple of cloves of garlic, some white wine, a lot of ground pepper, and we make into a paste that we call \u003cem>fromage fort\u003c/em>: strong cheese that you serve on bread with a salad. Or you put it on bread and put it under the broiler to beautifully glaze it, too.\u003c/p>\n\u003cp>And certainly it's very important, because cheese are very expensive. So if you have at least a few recipes like this, where you can use those leftovers ... you can continue serving cheeses when they are at their best, and using the leftover to do one dish or another. So that's part of the proper management of a kitchen, you know.\u003c/p>\n\u003cp>\u003cstrong>Mr. Pépin, what do you think of what they now call molecular cooking, or what you seem to call punctuation cuisine?\u003c/strong>\u003c/p>\n\u003cp>Well, punctuation cooking may be a bit different. But I call it — a great deal of those dishes where people have a little bottle and they do little dots and little comma and question marks all around, and basically there is no sauce to dip your bread in it. You don't really know what those things have to do with the food.\u003c/p>\n\u003cp>When I cook, I like people to be able to identify the food. I like people to feel comfortable. I want people to look at my food and start salivating and starting thinking of marriage of that food with a certain type of wine, and so forth. But in molecular cuisine — this is fine, I mean, up to a certain extent, a meal or two this way — but after a while I just want to go out and have a taco and a beer.\u003c/p>\n\u003cp>\u003cstrong>As I was reading your book, you know, Julia Child your friend and co-conspirator of many years, was famous for telling us, \"remember, nobody sees you in the kitchen.\" But you saw her in the kitchen all the time. \u003c/strong>\u003c/p>\n\u003cp>Oh, yes. We had a good time.\u003c/p>\n\u003cp>I mean, I met Julia in 1960. Six-oh. So I came to the U.S. at the end of 1959. And then I walked out of The Pavillon [an iconic French restaurant] in New York, and I met \u003ca href=\"http://topics.nytimes.com/top/reference/timestopics/people/c/craig_claiborne/index.html\">Craig Claiborne\u003c/a>, who just started at The \u003cem>New York Times\u003c/em> — he came to The Pavillon to do a piece on Pierre Franey and me at The Pavillon.\u003c/p>\n\u003cp>And through Craig I met Helen McCullough, who was the food editor of \u003cem>House Beautiful\u003c/em>. And she introduced me to James Beard, because she spoke with James Beard every day for like a couple of hours. And then in the spring of 1960, she said, \"I have that manuscript here, can you look at it? On French cooking? What do you think of it?\" And I said, well I think it's very good. And she said, \"Well the woman is from California. She's coming to New York next week — let's cook for her.\"\u003c/p>\n\u003cp>It's a big, tall woman with a terrible voice. And of course, that was Julia.\u003c/p>\n\u003cp>My point is that I was here like six months and I knew the trinity of cooking: Craig Claiborne, James Beard and Julia Child. So you can see that the food world was very, very small. Totally different than what it is now.\u003c/p>\n\u003cp>\u003cstrong>Do you hear her voice, that distinctive voice, every now and then, even now? \u003c/strong>\u003c/p>\n\u003cp>Oh yes, oh yes. Very often — when I don't put enough butter in the dish. There can be plenty more butter!\u003c/p>\n\u003cp>\u003cstrong>Mr. Pépin, as you approach 80, how are you feeling? \u003c/strong>\u003c/p>\n\u003cp>Uh ... tired, sometimes?\u003c/p>\n\u003cp>No, I feel OK. I mean, I feel good. I mean, I thank God that I'm still walking around and drinking a lot of wine.\u003c/p>\n\u003cp>\u003cstrong>I ask because you say that this is probably your last cookbook. \u003c/strong>\u003c/p>\n\u003cp>Well, yes and no. Last cookbook like this, which takes a long time to do.\u003c/p>\n\u003cp>But I still hope to do some little thing with my granddaughter. Maybe the lessons of a grandfather, showing her how to do simple things that we've done together. I have a great deal of fun cooking with her.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So maybe a little book. Certainly some video will come with that, hopefully.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>The series premiere of \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">\u003cem>Jacques Pépin Heart & Soul\u003c/em>\u003c/a> airs Saturday, September 12 at 10:30am on KQED 9. This will be chef Jacques Pépin’s final television cooking series. The 26 programs were taped in the fall of 2014 in the KQED studios in San Francisco and at Jacques’ home in Connecticut. This series is a personal journey through Jacques' life and includes historical footage and guest visits from close friends and family. Each episode features creative recipes that combine Jacques' culinary history and travel experiences with his expert teaching skills. Many of these \u003ca href=\"http://ww2.kqed.org/jpepinheart/category/recipes/\" target=\"_blank\">recipes\u003c/a> are available on the \u003cem>Jacques Pépin Heart & Soul\u003c/em> website along with \u003ca href=\"http://ww2.kqed.org/jpepinheart/category/technique-videos/\" target=\"_blank\">technique videos\u003c/a> and \u003ca href=\"http://ww2.kqed.org/jpepinheart/category/behind-the-scenes/\" target=\"_blank\">behind-the-scenes photos\u003c/a> from the taping of the show.\u003c/p>\n\u003cp>This first episode will air again on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=23161\" target=\"_blank\">KQED 9\u003c/a> Sunday, September 13 at 2:30pm and will broadcast nationally on Saturday, September 19. The episodes will be available online for a limited period of time at the \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">\u003cem>Jacques Pépin Heart & Soul\u003c/em>\u003c/a> website beginning September 19. \u003c/p>\n\u003cp>Series Producer Tina Salter created this video to share the vision of \u003cem>Jacques Pépin Heart & Soul\u003c/em> with the production team after gathering unique and personal footage of Jacques and his family at his home in Connecticut.\u003c/p>\n\u003cp>https://youtu.be/ezgWE6KQezs\u003c/p>\n\u003cp>The first episode of the series is \u003cstrong>Fête Des Boules\u003c/strong>. Jacques and his best friend Jean-Claude work up an appetite in the summer sun playing the traditional French game of boules. Jacques cooks up a party menu of favorites to share. He begins with \u003cstrong>Crab Chips With Salmon Caviar\u003c/strong>, bursting with decadent flavors and textures. Then the freshest of eggs are whisked to become an \u003cstrong>Egg And Herb Treats\u003c/strong> appetizer. The party continues with a crowd-pleasing \u003ca href=\"http://ww2.kqed.org/jpepinheart/?p=1318\">\u003cstrong>Camembert With Pistachio Crust\u003c/strong>\u003c/a>, a garden-fresh \u003cstrong>Tabbouleh\u003c/strong> salad and a \u003cstrong>Tomato, Mozzarella And Onion Salad\u003c/strong> before Jacques finishes his festive menu with a grand \u003ca href=\"http://ww2.kqed.org/jpepinheart/?p=1324\">\u003cstrong>Smoked Ham Glazed With Maple Syrup\u003c/strong>\u003c/a>, cooked and carved to perfection!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can \u003ca href=\"http://ww2.kqed.org/jpepinheart/category/recipes/\" target=\"_blank\">get these recipes\u003c/a> along with 50 other recipes on the \u003cem>Jacques Pépin Heart & Soul\u003c/em> website. \u003cstrong>Happy Cooking!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_1322\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/jpepinheart/?p=1318\">\u003cimg src=\"http://ww2.kqed.org/jpepinheart/wp-content/uploads/sites/14/2015/08/camembert-hero1920.jpg\" alt=\"Camembert with Pistachio Crust\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-1322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Camembert with Pistachio Crust\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_1333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/jpepinheart/?p=1324\">\u003cimg src=\"http://ww2.kqed.org/jpepinheart/wp-content/uploads/sites/14/2015/08/hambone-hero1920.jpg\" alt=\"Smoked Ham Glazed with Maple Syrup\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-1333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smoked Ham Glazed with Maple Syrup\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The series premiere of \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">\u003cem>Jacques Pépin Heart & Soul\u003c/em>\u003c/a> airs Saturday, September 12 at 10:30am on KQED 9. This will be chef Jacques Pépin’s final television cooking series. The 26 programs were taped in the fall of 2014 in the KQED studios in San Francisco and at Jacques’ home in Connecticut. This series is a personal journey through Jacques' life and includes historical footage and guest visits from close friends and family. Each episode features creative recipes that combine Jacques' culinary history and travel experiences with his expert teaching skills. Many of these \u003ca href=\"http://ww2.kqed.org/jpepinheart/category/recipes/\" target=\"_blank\">recipes\u003c/a> are available on the \u003cem>Jacques Pépin Heart & Soul\u003c/em> website along with \u003ca href=\"http://ww2.kqed.org/jpepinheart/category/technique-videos/\" target=\"_blank\">technique videos\u003c/a> and \u003ca href=\"http://ww2.kqed.org/jpepinheart/category/behind-the-scenes/\" target=\"_blank\">behind-the-scenes photos\u003c/a> from the taping of the show.\u003c/p>\n\u003cp>This first episode will air again on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=23161\" target=\"_blank\">KQED 9\u003c/a> Sunday, September 13 at 2:30pm and will broadcast nationally on Saturday, September 19. The episodes will be available online for a limited period of time at the \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">\u003cem>Jacques Pépin Heart & Soul\u003c/em>\u003c/a> website beginning September 19. \u003c/p>\n\u003cp>Series Producer Tina Salter created this video to share the vision of \u003cem>Jacques Pépin Heart & Soul\u003c/em> with the production team after gathering unique and personal footage of Jacques and his family at his home in Connecticut.\u003c/p>\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/ezgWE6KQezs'\n title='//www.youtube.com/embed/ezgWE6KQezs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The first episode of the series is \u003cstrong>Fête Des Boules\u003c/strong>. Jacques and his best friend Jean-Claude work up an appetite in the summer sun playing the traditional French game of boules. Jacques cooks up a party menu of favorites to share. He begins with \u003cstrong>Crab Chips With Salmon Caviar\u003c/strong>, bursting with decadent flavors and textures. Then the freshest of eggs are whisked to become an \u003cstrong>Egg And Herb Treats\u003c/strong> appetizer. The party continues with a crowd-pleasing \u003ca href=\"http://ww2.kqed.org/jpepinheart/?p=1318\">\u003cstrong>Camembert With Pistachio Crust\u003c/strong>\u003c/a>, a garden-fresh \u003cstrong>Tabbouleh\u003c/strong> salad and a \u003cstrong>Tomato, Mozzarella And Onion Salad\u003c/strong> before Jacques finishes his festive menu with a grand \u003ca href=\"http://ww2.kqed.org/jpepinheart/?p=1324\">\u003cstrong>Smoked Ham Glazed With Maple Syrup\u003c/strong>\u003c/a>, cooked and carved to perfection!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can \u003ca href=\"http://ww2.kqed.org/jpepinheart/category/recipes/\" target=\"_blank\">get these recipes\u003c/a> along with 50 other recipes on the \u003cem>Jacques Pépin Heart & Soul\u003c/em> website. \u003cstrong>Happy Cooking!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_1322\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/jpepinheart/?p=1318\">\u003cimg src=\"http://ww2.kqed.org/jpepinheart/wp-content/uploads/sites/14/2015/08/camembert-hero1920.jpg\" alt=\"Camembert with Pistachio Crust\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-1322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Camembert with Pistachio Crust\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_1333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/jpepinheart/?p=1324\">\u003cimg src=\"http://ww2.kqed.org/jpepinheart/wp-content/uploads/sites/14/2015/08/hambone-hero1920.jpg\" alt=\"Smoked Ham Glazed with Maple Syrup\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-1333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smoked Ham Glazed with Maple Syrup\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Listen to the Interview on Fresh Air with Terry Gross:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2009/08/20090807_fa_02.mp3\u003c/p>\n\u003cp>In an interview from the 1980s, Julia Child recalls being hooked on French cooking from the very first bite. She made it her passion her life, spending her career guiding American amateurs through the fabled intricacies of French cooking.\u003c/p>\n\u003cp>Originally from Pasadena, Calif., Child was in her 30s when she arrived in Paris with her husband, a U.S. diplomat. After that first magical experience with French cuisine, she signed up for a course at the fabled Cordon Bleu cooking school in Paris. \u003c/p>\n\u003cp>Eventually, it was Child herself who was teaching classes, along with her future collaborators on \u003cem>Mastering the Art of French Cooking\u003c/em>, Simone Beck and Louisette Bertholle. That landmark, two-volume book appeared in 1958.\u003c/p>\n\u003cp>Child would go on to host eight television cooking series, including the Emmy Award-winning \u003cem>The French Chef\u003c/em>, which appeared on over 100 public television stations in the U.S. She died in 2004 at the age of 91.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>This interview was originally broadcast Nov. 14, 1989\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Interview on Fresh Air with Terry Gross:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2009/08/20090807_fa_02.mp3\u003c/p>\n\u003cp>In an interview from the 1980s, Julia Child recalls being hooked on French cooking from the very first bite. She made it her passion her life, spending her career guiding American amateurs through the fabled intricacies of French cooking.\u003c/p>\n\u003cp>Originally from Pasadena, Calif., Child was in her 30s when she arrived in Paris with her husband, a U.S. diplomat. After that first magical experience with French cuisine, she signed up for a course at the fabled Cordon Bleu cooking school in Paris. \u003c/p>\n\u003cp>Eventually, it was Child herself who was teaching classes, along with her future collaborators on \u003cem>Mastering the Art of French Cooking\u003c/em>, Simone Beck and Louisette Bertholle. That landmark, two-volume book appeared in 1958.\u003c/p>\n\u003cp>Child would go on to host eight television cooking series, including the Emmy Award-winning \u003cem>The French Chef\u003c/em>, which appeared on over 100 public television stations in the U.S. She died in 2004 at the age of 91.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Grand Gelinaz! Shuffle: Worldwide Culinary Performance comes to Manresa",
"title": "The Grand Gelinaz! Shuffle: Worldwide Culinary Performance comes to Manresa",
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"content": "\u003cp>On Thursday, July 9th 2015, 37 celebrated chefs from around the globe swapped restaurants for one night in a dining experience dubbed \u003ca href=\"http://www.shuffle.gelinaz.com/\">The Grand Gelinaz! Shuffle\u003c/a>. In this worldwide musical chairs production, the chefs not only swapped restaurants, they swapped lives, residing in their colleagues’ homes, working with their staff, dining with their friends and families, and feeding their cats. \u003c/p>\n\u003cp>The Shuffle was sponsored by S. Pellegrino (you’ll notice that many of the participating chefs are also on the prestigious \u003ca href=\"http://www.theworlds50best.com/list/1-50-winners\">World’s 50 Best Restaurants\u003c/a> list, sponsored by S.Pellegrino and Acqua Panna), and orchestrated by \u003ca href=\"http://www.gelinaz.com/about\">Gelinaz!\u003c/a>, a collective made by chefs for chefs, whose mission is to explore the unknown by creating collaborations between chefs, artists, musicians, scientists, thinkers, and producers. As described by co-founder Andrea Petrini, “The line-up for this performance is a family of chefs, who take risk as a starting point, that are neither fearful of creativity, nor driven by ego, but are fueled by a desire to explore.”\u003c/p>\n\u003cfigure id=\"attachment_97824\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo and Manresa crew\" width=\"1920\" height=\"1262\" class=\"size-full wp-image-97824\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-1440x947.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-1180x776.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-960x631.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Chef Jock Zonfrillo (2nd from left) and Manresa crew \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tickets for the event were sold based on what the usual tasting menu price would be at each restaurant (at the three participating Bay Area restaurants – Manresa, Coi, and Atelier Crenn – we’re talking upwards of $270 all in), which diners blindly paid for the chance of experiencing an 8-course menu crafted by the likes of Rene Redzepi, Massimo Bottura, Albert Adria, or Alain Ducasse, just to namedrop a few. \u003c/p>\n\u003cfigure id=\"attachment_97815\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97815\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo and Manresa crew. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I say blindly because the Grand Shuffle is a grand secret – the identity of the guest chef was not revealed until night of the dinner. \u003ca href=\"https://www.youtube.com/watch?v=OWb95H4yg38\">Teaser info\u003c/a> about the event itself was cryptic at best, and if you \u003ca href=\"https://www.youtube.com/watch?v=BeIfrX8zpZs\">dug a little into what Gelinaz! even was\u003c/a>, well then you really had no idea what to expect. This did not deter adventure-seeking diners. The event was sold out in all 37 participating restaurants, from Japan to Chile, Brazil to Slovenia, France, Turkey, Sweden, Thailand, Australia, UK, Italy, Peru, Spain, Canada, Belgium, Denmark, and all across the United States.\u003c/p>\n\u003cfigure id=\"attachment_97816\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo prepping with Manresa crew.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97816\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo prepping with Manresa crew. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the evolution of \"different\" dining experiences, from pop-ups a la Mission Chinese, to communal dining concepts like Lazy Bear and Outstanding in the Field, to \"one time only\" Food as Theater extravaganzas like this, it seems like people just aren't satisfied with the norm of dining out anymore. Have the days of dinner and a show come and gone? Has dinner become the show?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The marketing machine certainly milked the secrecy and mystery of it all. In the week leading up to the big night, a \u003ca href=\"http://www.shuffle.gelinaz.com/restaurant/manresa\">trail of breadcrumbs\u003c/a> dropped one by one, enticing ticket holders to guess who would be cooking them dinner. Super fans got into it and played the guessing game, formulating elaborate \u003ca href=\"https://instagram.com/p/47sbsxiPwG/?taken-by=the_jenius\">spreadsheets\u003c/a>, and doing some mighty \u003cdel datetime=\"2015-07-11T00:28:16+00:00\">obsessive\u003c/del> impressive \u003ca href=\"https://www.facebook.com/GELINAZ/posts/855227601236404:0\">detective work\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_97820\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1280\" height=\"1920\" class=\"size-full wp-image-97820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-960x1440.jpg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Chef Jock Zonfrillo at Manresa. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef \u003cstrong>Jock Zonfrillo\u003c/strong> laughed, “I’m just impressed we were all able to keep the secret! Chefs are shit at keeping secrets.”\u003c/p>\n\u003cfigure id=\"attachment_97823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199.jpg\" alt=\"Manresa exterior signage.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Manresa exterior signage. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_97814\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52.jpg\" alt=\"Chef Jock Zonfrillo prepping with Manresa crew. \" width=\"1280\" height=\"1920\" class=\"size-full wp-image-97814\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-960x1440.jpg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Jock Zonfrillo prepping with Manresa crew. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Zonfrillo was shuffled over from his restaurants \u003ca href=\"http://restaurantorana.com/\">Orana\u003c/a> and \u003ca href=\"http://streetadl.com/\">Street ADL\u003c/a> in Adelaide, Australia to the Bay Area’s own \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>. Like all the other participating chefs, Zonfrillo’s name and restaurant match were picked out of a hat. Back home in Australia, Zonfrillo is leading a movement in defining Australian cuisine through celebrating and rediscovering the indigenous foods of the Aborigines. His restaurants use only ingredients grown, raised, or produced on the continent, and his cooks regularly forage for ingredients in the nearby foothills. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"alignnone size-full wp-image-97818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_97819\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97819\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Manresa team garnishing halibut with herb flowers and beach succulents. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the menu and ingredients at Orana and Manresa could not be any more different, there are some things that remain the same. Both have strong ties to local farmers and purveyors, both honor a sense of place in their food, and even some ingredients are echoed – wild sea succulents, abalone, and yes, you bet Zonfrillo knew what to do with the eucalyptus he found here in California.\u003c/p>\n\u003cfigure id=\"attachment_97807\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.25.10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.25.10.jpg\" alt=\"Beef grilling with eucalyptus. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97807\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef grilling with eucalyptus. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Manresa staff took their guest chef under their wing and showed him all their favorite spots as they developed the menu together over the course of 4 days. Zonfrillo took a field trip to \u003ca href=\"http://montereyabalone.com/\">Monterey Abalone Company\u003c/a>, \u003ca href=\"http://www.growbetterveggies.com/\">Love Apple Farms\u003c/a> (of course), and the \u003ca href=\"http://www.culturedpickleshop.com/\">Cultured Pickle Shop\u003c/a> where he was stoked to discover “over 200 cultures in a tiny storefront by some proper Berkeley hippies.” One of those cultures made it into the opening course! [Spoiler alert: ZOMG, this crazy Aussie chef served us SCOBY…and it was delicious.]\u003c/p>\n\u003cfigure id=\"attachment_97822\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97822\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Chef Jock Zonfrillo and the Manresa team plating wagyu beef and ribbons of beets. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As each of the chefs got swept away to a different country and a different kitchen, they have to think on their feet and work with what presents itself. We asked Zonfrillo about his experience with the shuffle: \u003c/p>\n\u003cblockquote>\u003cp>“It’s nice to come into it with no preconceptions and jump right in. Mehmet Gürs [chef of Mikla in Istanbul] is at Orana right now. He was smart, he came a few days early to prepare. He opened the walk-in and was like, ‘What the fuck is this shit? Where are your onions and potatoes? I laughed, ‘We don’t have that shit here!’\u003c/p>\u003c/blockquote>\n\u003cp>I asked about his own dishes for the evening. Zonfrillo replied, “I’ve never made any of this before.” Let’s see what he came up with! \u003c/p>\n\u003cfigure id=\"attachment_97813\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97813\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Here’s a look at the 8 Course Grand Gelinaz! Shuffle Dinner: Manresa edition by Chef Jock Zonfrillo\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>CULTURED MOTHER DUCK\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-18.51.491.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-18.51.491.jpg\" alt=\"Geoduck, Kombucha and its Mother.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Geoduck, Kombucha and its Mother. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Geoduck, Kombucha and its Mother,” this was a cool and refreshing starter that wins for most creative use of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/21/how-to-make-kombucha-an-illustrated-motherdaughter-tale/\">SCOBY\u003c/a> I’ve ever seen. The bright acidity and complimentary textures worked! Garnishes were sliced broccoli stems compressed in kombucha, winter savory oil, and beurre noisette.\u003c/p>\n\u003cp>\u003cstrong>CARROTS & CURDS\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232.jpg\" alt=\"Carrots & Curds.\" width=\"1920\" height=\"1257\" class=\"size-full wp-image-97827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-1440x943.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-1180x773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-960x629.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carrots & Curds. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Zonfrillo took stock of the Manresa pantry, he came across some jars of carrots that had been pickling since January. He cooked those pickled carrots, cooked them in the whey that had separated from the sheep’s milk curds, and then kissed them with some applewood smoke. The result was a multi-dimensional beauty. Garnishes of toasty smoked almonds, tomato leaves, mint, coriander oil, and flutters of carrot top greens and flowers pulled it all together. One of my favorite dishes of the evening! \u003c/p>\n\u003cp>\u003cstrong>ABALONE & CUSTARD\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97812\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40.jpg\" alt=\"Abalone & Custard.\" width=\"1280\" height=\"1920\" class=\"size-full wp-image-97812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-960x1440.jpg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Abalone & Custard. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This jewel-like composition featured abalone steamed in dashi, set over a silky custard made from the abalone cooking liquid. Over top lay an array of seaweeds and sea succulents foraged from Pebble Beach. \u003c/p>\n\u003cp>\u003cstrong>ROAST LAMB, MASH & MORELS\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97808\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.37.29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.37.29.jpg\" alt=\"Roast Lamb, Mash and Morels. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast Lamb, Mash and Morels. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meat and potatoes like you’ve never seen. The meat element was in actuality the meaty, plump morels roasted in lamb fat and drizzled with lamb jus. A luxurious bed of buttery mashed potato held the mushrooms, and lemony leaves of sorrel cut the richness with a tart bite.\u003c/p>\n\u003cp>\u003cstrong>LOCAL BLACK COD & HALIBUT\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97809\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.49.57.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.49.57.jpg\" alt=\"Local Black Cod & Halibut. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Local Black Cod & Halibut. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Line-caught halibut poached in sea water, topped with a smoked cod head emulsion that resembled a mayonnaise, with a spritz of meyer lemon. The mini field of flowers on top (coriander flowers, raddish flowers, cress flowers, and beach mustard) stole the show though with their lovely color and little bursts of flavor. \u003c/p>\n\u003cp>\u003cstrong>BEEF, EUCALYPTUS & BEETS\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261.jpg\" alt=\"Beef, Eugalyptus & Beets.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-97825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-1440x1028.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-960x686.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef, Eugalyptus & Beets. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Grass-fed wagyu beef grilled over madrone wood laced with eucalyptus was the star of the show here. The eucalyptus perfumed smoke intrigued and drew you in bite after bite. Ribbons of beets, spelt, spinach, and a drizzle of eucalyptus-infused oil completed this artful plate. \u003c/p>\n\u003cp>\u003cstrong>“FUN DIP” TOASTED MARSHMALLOWS WITH STONE FRUIT\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97810\" class=\"wp-caption aligncenter\" style=\"max-width: 1365px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.23.40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.23.40.jpg\" alt=\"“Fun Dip” Toasted Marshmallows with Stone Fruit.\" width=\"1365\" height=\"1920\" class=\"size-full wp-image-97810\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40.jpg 1365w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-400x563.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-800x1125.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-1180x1660.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-960x1350.jpg 960w\" sizes=\"(max-width: 1365px) 100vw, 1365px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">“Fun Dip” Toasted Marshmallows with Stone Fruit. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This playful dessert featured a trio of ember-kissed soft marshmallows in three flavors – white peach, nectarine, and blood plum. Each marshmallow had a 3-way treatment of its respective fruit: “fun-dipped” in a dehydrated powder of the fruit, dolloped with jam, and topped with a razor thin, semi-dehydrated slice of the intensely flavorful fruit from \u003ca href=\"http://andysorchard.com/cart/index.php?_a=viewDoc&page=orchard&topic=4\">Andy Mariani’s orchard\u003c/a>. P.S. that blood plum has now ruined me for all other plums. Thanks. \u003c/p>\n\u003cp>\u003cstrong>CALIFORNIAN FRENCH TOAST\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195.jpg\" alt=\"Californian French Toast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97831\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Californian French Toast. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sweet cream ice cream studded with super crunchy bits of Manresa’s hearty 100% whole wheat bread. The crowning touch was a subtly sweet, cinnamon flavored egg yolk the texture of soft caramel. For inquiring minds, this bit of sorcery was achieved by cooking the eggs whole in a circulator at low temp, then cracking them, separating the yolks, and curing them in a simple syrup infused with cinnamon! A finishing drizzle of yerba buena-infused maple syrup sealed the deal on this closing dish.\u003c/p>\n\u003cfigure id=\"attachment_97821\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Manresa cook enjoying the shuffle. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Grand Gelinaz! Shuffle resulted in 36 other extravagant meals like this around the world, unique to one place in time. As in any performance, there is the performer and the audience. In one of the teaser videos Gelinaz! describes the group of participating chefs as \"a rock band of avant garde chefs\" looking to push their creative boundaries in a non-traditional setting. This persona of the rock star chef is nothing new, but what is new is how this \"tribe\" is developing and creating more platforms for itself to grow, collaborate, and learn from one another. \u003ca href=\"http://www.madfeed.co/\">Events and educational symposiums\u003c/a> are being organized by chefs for chefs, restaurant exchanges and guest collaborations are popping up, and more opportunities are arising for the Artist Chef to take a break from his or her daily chaos and go off to explore/discover/work/play far from home. \u003c/p>\n\u003cfigure id=\"attachment_97811\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.52.13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.52.13.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo and Manresa crew\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97811\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo and Manresa crew \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So, what is Gelinaz!? It is part celebrity chefdom, and part marketing dramatics, but beyond the gimmicks, I think it is mostly about discovery and finding creative ways to evolve one’s craft. It is about getting thrown into a new situation, adapting, learning, trying something new, winging it. If Gelinaz! is about getting out of your comfort zone, disrupting your stasis, then I support it. We could probably all benefit from a dose of that.\u003c/p>\n\n",
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"excerpt": "On Thursday, July 9th 2015, 37 celebrated chefs from around the globe swapped restaurants for one night in a dining experience dubbed The Grand Gelinaz! Shuffle. In this worldwide musical chairs production, the chefs not only swapped restaurants, they swapped lives, residing in their colleagues’ homes, working with their staff, dining with their friends and families, and feeding their cats. ",
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"title": "The Grand Gelinaz! Shuffle: Worldwide Culinary Performance comes to Manresa | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On Thursday, July 9th 2015, 37 celebrated chefs from around the globe swapped restaurants for one night in a dining experience dubbed \u003ca href=\"http://www.shuffle.gelinaz.com/\">The Grand Gelinaz! Shuffle\u003c/a>. In this worldwide musical chairs production, the chefs not only swapped restaurants, they swapped lives, residing in their colleagues’ homes, working with their staff, dining with their friends and families, and feeding their cats. \u003c/p>\n\u003cp>The Shuffle was sponsored by S. Pellegrino (you’ll notice that many of the participating chefs are also on the prestigious \u003ca href=\"http://www.theworlds50best.com/list/1-50-winners\">World’s 50 Best Restaurants\u003c/a> list, sponsored by S.Pellegrino and Acqua Panna), and orchestrated by \u003ca href=\"http://www.gelinaz.com/about\">Gelinaz!\u003c/a>, a collective made by chefs for chefs, whose mission is to explore the unknown by creating collaborations between chefs, artists, musicians, scientists, thinkers, and producers. As described by co-founder Andrea Petrini, “The line-up for this performance is a family of chefs, who take risk as a starting point, that are neither fearful of creativity, nor driven by ego, but are fueled by a desire to explore.”\u003c/p>\n\u003cfigure id=\"attachment_97824\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo and Manresa crew\" width=\"1920\" height=\"1262\" class=\"size-full wp-image-97824\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-1440x947.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-1180x776.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-960x631.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Chef Jock Zonfrillo (2nd from left) and Manresa crew \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tickets for the event were sold based on what the usual tasting menu price would be at each restaurant (at the three participating Bay Area restaurants – Manresa, Coi, and Atelier Crenn – we’re talking upwards of $270 all in), which diners blindly paid for the chance of experiencing an 8-course menu crafted by the likes of Rene Redzepi, Massimo Bottura, Albert Adria, or Alain Ducasse, just to namedrop a few. \u003c/p>\n\u003cfigure id=\"attachment_97815\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97815\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo and Manresa crew. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I say blindly because the Grand Shuffle is a grand secret – the identity of the guest chef was not revealed until night of the dinner. \u003ca href=\"https://www.youtube.com/watch?v=OWb95H4yg38\">Teaser info\u003c/a> about the event itself was cryptic at best, and if you \u003ca href=\"https://www.youtube.com/watch?v=BeIfrX8zpZs\">dug a little into what Gelinaz! even was\u003c/a>, well then you really had no idea what to expect. This did not deter adventure-seeking diners. The event was sold out in all 37 participating restaurants, from Japan to Chile, Brazil to Slovenia, France, Turkey, Sweden, Thailand, Australia, UK, Italy, Peru, Spain, Canada, Belgium, Denmark, and all across the United States.\u003c/p>\n\u003cfigure id=\"attachment_97816\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo prepping with Manresa crew.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97816\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo prepping with Manresa crew. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the evolution of \"different\" dining experiences, from pop-ups a la Mission Chinese, to communal dining concepts like Lazy Bear and Outstanding in the Field, to \"one time only\" Food as Theater extravaganzas like this, it seems like people just aren't satisfied with the norm of dining out anymore. Have the days of dinner and a show come and gone? Has dinner become the show?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The marketing machine certainly milked the secrecy and mystery of it all. In the week leading up to the big night, a \u003ca href=\"http://www.shuffle.gelinaz.com/restaurant/manresa\">trail of breadcrumbs\u003c/a> dropped one by one, enticing ticket holders to guess who would be cooking them dinner. Super fans got into it and played the guessing game, formulating elaborate \u003ca href=\"https://instagram.com/p/47sbsxiPwG/?taken-by=the_jenius\">spreadsheets\u003c/a>, and doing some mighty \u003cdel datetime=\"2015-07-11T00:28:16+00:00\">obsessive\u003c/del> impressive \u003ca href=\"https://www.facebook.com/GELINAZ/posts/855227601236404:0\">detective work\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_97820\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1280\" height=\"1920\" class=\"size-full wp-image-97820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-960x1440.jpg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Chef Jock Zonfrillo at Manresa. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef \u003cstrong>Jock Zonfrillo\u003c/strong> laughed, “I’m just impressed we were all able to keep the secret! Chefs are shit at keeping secrets.”\u003c/p>\n\u003cfigure id=\"attachment_97823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199.jpg\" alt=\"Manresa exterior signage.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Manresa exterior signage. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_97814\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52.jpg\" alt=\"Chef Jock Zonfrillo prepping with Manresa crew. \" width=\"1280\" height=\"1920\" class=\"size-full wp-image-97814\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-960x1440.jpg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Jock Zonfrillo prepping with Manresa crew. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Zonfrillo was shuffled over from his restaurants \u003ca href=\"http://restaurantorana.com/\">Orana\u003c/a> and \u003ca href=\"http://streetadl.com/\">Street ADL\u003c/a> in Adelaide, Australia to the Bay Area’s own \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>. Like all the other participating chefs, Zonfrillo’s name and restaurant match were picked out of a hat. Back home in Australia, Zonfrillo is leading a movement in defining Australian cuisine through celebrating and rediscovering the indigenous foods of the Aborigines. His restaurants use only ingredients grown, raised, or produced on the continent, and his cooks regularly forage for ingredients in the nearby foothills. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"alignnone size-full wp-image-97818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_97819\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97819\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Manresa team garnishing halibut with herb flowers and beach succulents. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the menu and ingredients at Orana and Manresa could not be any more different, there are some things that remain the same. Both have strong ties to local farmers and purveyors, both honor a sense of place in their food, and even some ingredients are echoed – wild sea succulents, abalone, and yes, you bet Zonfrillo knew what to do with the eucalyptus he found here in California.\u003c/p>\n\u003cfigure id=\"attachment_97807\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.25.10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.25.10.jpg\" alt=\"Beef grilling with eucalyptus. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97807\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef grilling with eucalyptus. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Manresa staff took their guest chef under their wing and showed him all their favorite spots as they developed the menu together over the course of 4 days. Zonfrillo took a field trip to \u003ca href=\"http://montereyabalone.com/\">Monterey Abalone Company\u003c/a>, \u003ca href=\"http://www.growbetterveggies.com/\">Love Apple Farms\u003c/a> (of course), and the \u003ca href=\"http://www.culturedpickleshop.com/\">Cultured Pickle Shop\u003c/a> where he was stoked to discover “over 200 cultures in a tiny storefront by some proper Berkeley hippies.” One of those cultures made it into the opening course! [Spoiler alert: ZOMG, this crazy Aussie chef served us SCOBY…and it was delicious.]\u003c/p>\n\u003cfigure id=\"attachment_97822\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97822\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Chef Jock Zonfrillo and the Manresa team plating wagyu beef and ribbons of beets. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As each of the chefs got swept away to a different country and a different kitchen, they have to think on their feet and work with what presents itself. We asked Zonfrillo about his experience with the shuffle: \u003c/p>\n\u003cblockquote>\u003cp>“It’s nice to come into it with no preconceptions and jump right in. Mehmet Gürs [chef of Mikla in Istanbul] is at Orana right now. He was smart, he came a few days early to prepare. He opened the walk-in and was like, ‘What the fuck is this shit? Where are your onions and potatoes? I laughed, ‘We don’t have that shit here!’\u003c/p>\u003c/blockquote>\n\u003cp>I asked about his own dishes for the evening. Zonfrillo replied, “I’ve never made any of this before.” Let’s see what he came up with! \u003c/p>\n\u003cfigure id=\"attachment_97813\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97813\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Here’s a look at the 8 Course Grand Gelinaz! Shuffle Dinner: Manresa edition by Chef Jock Zonfrillo\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>CULTURED MOTHER DUCK\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-18.51.491.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-18.51.491.jpg\" alt=\"Geoduck, Kombucha and its Mother.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Geoduck, Kombucha and its Mother. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Geoduck, Kombucha and its Mother,” this was a cool and refreshing starter that wins for most creative use of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/21/how-to-make-kombucha-an-illustrated-motherdaughter-tale/\">SCOBY\u003c/a> I’ve ever seen. The bright acidity and complimentary textures worked! Garnishes were sliced broccoli stems compressed in kombucha, winter savory oil, and beurre noisette.\u003c/p>\n\u003cp>\u003cstrong>CARROTS & CURDS\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232.jpg\" alt=\"Carrots & Curds.\" width=\"1920\" height=\"1257\" class=\"size-full wp-image-97827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-1440x943.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-1180x773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-960x629.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carrots & Curds. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Zonfrillo took stock of the Manresa pantry, he came across some jars of carrots that had been pickling since January. He cooked those pickled carrots, cooked them in the whey that had separated from the sheep’s milk curds, and then kissed them with some applewood smoke. The result was a multi-dimensional beauty. Garnishes of toasty smoked almonds, tomato leaves, mint, coriander oil, and flutters of carrot top greens and flowers pulled it all together. One of my favorite dishes of the evening! \u003c/p>\n\u003cp>\u003cstrong>ABALONE & CUSTARD\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97812\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40.jpg\" alt=\"Abalone & Custard.\" width=\"1280\" height=\"1920\" class=\"size-full wp-image-97812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-960x1440.jpg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Abalone & Custard. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This jewel-like composition featured abalone steamed in dashi, set over a silky custard made from the abalone cooking liquid. Over top lay an array of seaweeds and sea succulents foraged from Pebble Beach. \u003c/p>\n\u003cp>\u003cstrong>ROAST LAMB, MASH & MORELS\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97808\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.37.29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.37.29.jpg\" alt=\"Roast Lamb, Mash and Morels. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast Lamb, Mash and Morels. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meat and potatoes like you’ve never seen. The meat element was in actuality the meaty, plump morels roasted in lamb fat and drizzled with lamb jus. A luxurious bed of buttery mashed potato held the mushrooms, and lemony leaves of sorrel cut the richness with a tart bite.\u003c/p>\n\u003cp>\u003cstrong>LOCAL BLACK COD & HALIBUT\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97809\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.49.57.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.49.57.jpg\" alt=\"Local Black Cod & Halibut. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Local Black Cod & Halibut. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Line-caught halibut poached in sea water, topped with a smoked cod head emulsion that resembled a mayonnaise, with a spritz of meyer lemon. The mini field of flowers on top (coriander flowers, raddish flowers, cress flowers, and beach mustard) stole the show though with their lovely color and little bursts of flavor. \u003c/p>\n\u003cp>\u003cstrong>BEEF, EUCALYPTUS & BEETS\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261.jpg\" alt=\"Beef, Eugalyptus & Beets.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-97825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-1440x1028.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-960x686.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef, Eugalyptus & Beets. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Grass-fed wagyu beef grilled over madrone wood laced with eucalyptus was the star of the show here. The eucalyptus perfumed smoke intrigued and drew you in bite after bite. Ribbons of beets, spelt, spinach, and a drizzle of eucalyptus-infused oil completed this artful plate. \u003c/p>\n\u003cp>\u003cstrong>“FUN DIP” TOASTED MARSHMALLOWS WITH STONE FRUIT\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97810\" class=\"wp-caption aligncenter\" style=\"max-width: 1365px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.23.40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.23.40.jpg\" alt=\"“Fun Dip” Toasted Marshmallows with Stone Fruit.\" width=\"1365\" height=\"1920\" class=\"size-full wp-image-97810\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40.jpg 1365w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-400x563.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-800x1125.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-1180x1660.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-960x1350.jpg 960w\" sizes=\"(max-width: 1365px) 100vw, 1365px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">“Fun Dip” Toasted Marshmallows with Stone Fruit. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This playful dessert featured a trio of ember-kissed soft marshmallows in three flavors – white peach, nectarine, and blood plum. Each marshmallow had a 3-way treatment of its respective fruit: “fun-dipped” in a dehydrated powder of the fruit, dolloped with jam, and topped with a razor thin, semi-dehydrated slice of the intensely flavorful fruit from \u003ca href=\"http://andysorchard.com/cart/index.php?_a=viewDoc&page=orchard&topic=4\">Andy Mariani’s orchard\u003c/a>. P.S. that blood plum has now ruined me for all other plums. Thanks. \u003c/p>\n\u003cp>\u003cstrong>CALIFORNIAN FRENCH TOAST\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195.jpg\" alt=\"Californian French Toast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97831\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Californian French Toast. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sweet cream ice cream studded with super crunchy bits of Manresa’s hearty 100% whole wheat bread. The crowning touch was a subtly sweet, cinnamon flavored egg yolk the texture of soft caramel. For inquiring minds, this bit of sorcery was achieved by cooking the eggs whole in a circulator at low temp, then cracking them, separating the yolks, and curing them in a simple syrup infused with cinnamon! A finishing drizzle of yerba buena-infused maple syrup sealed the deal on this closing dish.\u003c/p>\n\u003cfigure id=\"attachment_97821\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Manresa cook enjoying the shuffle. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Grand Gelinaz! Shuffle resulted in 36 other extravagant meals like this around the world, unique to one place in time. As in any performance, there is the performer and the audience. In one of the teaser videos Gelinaz! describes the group of participating chefs as \"a rock band of avant garde chefs\" looking to push their creative boundaries in a non-traditional setting. This persona of the rock star chef is nothing new, but what is new is how this \"tribe\" is developing and creating more platforms for itself to grow, collaborate, and learn from one another. \u003ca href=\"http://www.madfeed.co/\">Events and educational symposiums\u003c/a> are being organized by chefs for chefs, restaurant exchanges and guest collaborations are popping up, and more opportunities are arising for the Artist Chef to take a break from his or her daily chaos and go off to explore/discover/work/play far from home. \u003c/p>\n\u003cfigure id=\"attachment_97811\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.52.13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.52.13.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo and Manresa crew\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97811\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo and Manresa crew \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, what is Gelinaz!? It is part celebrity chefdom, and part marketing dramatics, but beyond the gimmicks, I think it is mostly about discovery and finding creative ways to evolve one’s craft. It is about getting thrown into a new situation, adapting, learning, trying something new, winging it. If Gelinaz! is about getting out of your comfort zone, disrupting your stasis, then I support it. We could probably all benefit from a dose of that.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Charles Phan Plans to Open Café at UC Berkeley",
"title": "Charles Phan Plans to Open Café at UC Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93909\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544.jpg\" alt=\"Charles Phan photographed in 2008: the famous restaurateur hopes to open a café on the UC Berkeley campus. Photo: Jennifer Yin\" width=\"720\" height=\"544\" class=\"size-full wp-image-93909\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544-400x302.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544-320x242.jpg 320w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan photographed in 2008: the famous restaurateur hopes to open a café on the UC Berkeley campus. Photo: \u003ca href=\"https://www.flickr.com/photos/bittermelon/2888234925/in/photolist-5pik8d-5piefN-5pio1q-5pijgY-5pic6f-5pdVjB-5pioBC-5pe4ce-5pikys-5pe2gR-5piq3S-5pideq-5pikYj-5pe4Nx-5pe2vz-5pifzm-5pdWsF-5pdXoa-5pdXBT-5pdWB4-5pdVYT-5pioJj-5pip91-5pe9ze-5picof-5pigcG-5pibdN-5pe97k-5pifFf-5pinVq-5pdZjc-5pdXbz-5pif4E-5pe616-5pe2C4-5pij9L-5pe46V-5pibLW-5pdY6V-5pe6hK-5pig7f-5pijyU-5pifK1-5pidm1-5pdYJH-5pe5vc-5pe4pz-5pdXfa-5piiPs-5pdYu2\" target=\"_blank\">Jennifer Yin\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>By Berkeleyside Editors, \u003ca href=\"http://www.berkeleyside.com/2015/03/13/charles-phan-plans-to-open-cafe-at-uc-berkeley/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (3/13/15)\u003c/p>\n\u003cp>When Charles Phan was an architecture student at UC Berkeley, he spent a lot of time in Wurster Hall.\u003c/p>\n\u003cp>Phan left Cal before he graduated, but he is about, once again, to spend time at Wurster, as he is planning to take over the café there in the fall serving his trademark organic, international food. It will be the famous chef’s first venture in the East Bay.\u003c/p>\n\u003cp>“I am 99%, not 100% sure,” Phan said about the opening. Describing his vision for the space, he said: “You walk up, you get some food. It’s affordable, it’s fast. My goal is to take care of the students.”\u003c/p>\n\u003cp>Robert Lalanne, the vice-chancellor of real estate at UC Berkeley, approached Phan many months ago about serving food at UC Berkeley. Phan is best known for the critically acclaimed \u003ca href=\"http://www.slanteddoor.com/\" target=\"_blank\">The Slanted Door restaurant\u003c/a> in San Francisco. Talks are ongoing, but both men told Berkeleyside they feel confident they will strike a deal. UC plans to redo the plaza outside Wurster Hall for the new café, said Lalanne. The building is named after William Wurster, the famed architect and dean of the Berkeley Architectural School, now known as the College of Environmental Design.\u003c/p>\n\u003cfigure id=\"attachment_93910\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540.jpg\" alt=\"Charles Phan’s restaurant Slanted Door which is celebrating its 20th anniversary. Photo: SierraValleyGirl\" width=\"720\" height=\"540\" class=\"size-full wp-image-93910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540-320x240.jpg 320w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan’s restaurant Slanted Door which is celebrating its 20th anniversary. Photo: \u003ca href=\"https://www.flickr.com/photos/sierravalleygirl/10180982995/in/photolist-gvEcxz-gvELRX-gvDGxQ-gvEvNJ-gvEx2W-5CyVku-npcaiR-3bfmC-8xUTp-25J1Y-boqDVA-gvEbVc-gvEvB1-gvEMS4-gvEwbY-gvEcaa-gvDGAW-gvELFg-aND6VK-5i6CFY-5CRrA8-5CVKn5-6wwazr-4WcM98-5i6CNj-4Wh2KQ-5CmQ4H-6bseY2-2kBv3p-6f3zY5-9Kpzuu-8mEvuo-8zrtCP-8zruLt-8zrtSn-8zru6V-8zuCQA-8zrv54-8zrurB-5Cr7P9-6j9GnT-6go47D-4qWN7w-8Hjoc2-8HgfHM-8Hjors-8Hnn8J-9xywr-4hheu3-8efi7z\" target=\"_blank\">SierraValleyGirl\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The Phan family opened the original Slanted Door on Valencia Street in 1995 and it remains one of the area’s most highly regarded restaurants. It is now located in the Ferry Building, and is celebrating its 20th anniversary. Phan has been involved with several other restaurant projects over the past few years, including the Moss Room at the California Academy of Sciences. Along with Slanted Door, his current interests include two Out The Door take-out restaurants, Mexican eatery South at the SFJazz Center, and the Hard Water whiskey bar, all in San Francisco. Phan said he employs a total of around 400 people.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Phan said his career is dotted with times he tried to take organic and sustainable food into unlikely places, like when he opened Out The Door in Westfield Mall in San Francisco.\u003c/p>\n\u003cp>“It has always been our model to change the world… we’ve got to make good food and change the way people eat,” he said.\u003c/p>\n\u003cp>That Out The Door closed because of some plumbing issues, but, even though it wasn’t the best fit, Phan said he doesn’t shy away from experimenting. His recently shuttered Coachman was an homage to his father who had to flee China in 1951 and Vietnam in 1975. After bringing his second family of 10 to the United States via Guam, and settling in a two-room apartment in the Tenderloin district of San Francisco, Phan’s father supported his family by working at the old Coachman, a British pub.\u003c/p>\n\u003cp>Phan worked as a busboy at the Coachman when he was 15 years old, the first of many jobs in the food industry. He attended Marina Junior High and Mission High School. He was always artistic and wanted to be a potter. “I always liked to do stuff with my hands,” he said.\u003c/p>\n\u003cfigure id=\"attachment_93911\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez.jpg\" alt=\"Wurster Hall. Photo Daniel Ramirez\" width=\"250\" class=\"size-full wp-image-93911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez.jpg 480w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez-320x427.jpg 320w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wurster Hall. Photo \u003ca href=\"https://www.flickr.com/photos/danramarch/4426311318/in/photolist-7K919o-burFRh-dj1PuS-6WgDUQ-bNvVeg-73pfxA-73ULPj-8dSr1D-8dVGeL-egW2cU-8dSr8a-5dX9cY-8dVFmb-4eWifW-4eWiky-4eSjFe-4eSjVc-4eSjEn-4eSjGk-4eSjNc-8dSq38-iQ5C9V-Qqy2-4eSjCH-8dVFdy-8dVFRs-8dSq9c-8dSqFF-B89Wf-7Xd5aT-7Qqcgf-7BCMcV-51KvRf-8CDMiU-8CDxmY-8CAFsg-dbrj4P-4zsJdQ-fy6JRf-fxRtZ6-7k9a1h-7k9hrL-3wEft-7k9fA7-7k9j3N-7k9fqG-7k9cPd-7k5ppv-7k5mNK-7k5pPP\" target=\"_blank\">Daniel Ramirez\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Phan’s father told him he hadn’t escaped Vietnam to have his son become an artist. So Phan decided to enroll in the architecture program at UC Berkeley.\u003c/p>\n\u003cp>Phan never ate at Chez Panisse when he was a Cal student, or at Zuni Café, the trendsetting San Francisco restaurant owned by Judy Rodgers. But when he decided to start his own restaurant he looked at them for what to do. Phan noticed they had a limited number of items on the menu, maybe six plates. Chinese restaurants, in contrast, had 175 menu items. Phan thought he could do something in between.\u003c/p>\n\u003cp>“I figured it couldn’t be that hard,” he said.\u003c/p>\n\u003cp>Phan also knew he didn’t want to open a clichéd Asian restaurant with bamboo and lanterns. His family’s house in Vietnam had been modern, and he had an appreciation for design because of his architectural studies. The Slanted Door in the Mission was architecturally forward, one of the many reasons it received so much acclaim when it opened.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Wurster Hall, one of the most loved and also most reviled buildings on the UC Berkeley campus, currently houses \u003ca href=\"http://caldining.berkeley.edu/locations/on-campus-retail/ramonas\" target=\"_blank\">Ramona’s\u003c/a> café which offers made-to-order panini, Asian rice bowls, as well as baked goods. It has indoor and outdoor seating.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93909\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544.jpg\" alt=\"Charles Phan photographed in 2008: the famous restaurateur hopes to open a café on the UC Berkeley campus. Photo: Jennifer Yin\" width=\"720\" height=\"544\" class=\"size-full wp-image-93909\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544-400x302.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544-320x242.jpg 320w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan photographed in 2008: the famous restaurateur hopes to open a café on the UC Berkeley campus. Photo: \u003ca href=\"https://www.flickr.com/photos/bittermelon/2888234925/in/photolist-5pik8d-5piefN-5pio1q-5pijgY-5pic6f-5pdVjB-5pioBC-5pe4ce-5pikys-5pe2gR-5piq3S-5pideq-5pikYj-5pe4Nx-5pe2vz-5pifzm-5pdWsF-5pdXoa-5pdXBT-5pdWB4-5pdVYT-5pioJj-5pip91-5pe9ze-5picof-5pigcG-5pibdN-5pe97k-5pifFf-5pinVq-5pdZjc-5pdXbz-5pif4E-5pe616-5pe2C4-5pij9L-5pe46V-5pibLW-5pdY6V-5pe6hK-5pig7f-5pijyU-5pifK1-5pidm1-5pdYJH-5pe5vc-5pe4pz-5pdXfa-5piiPs-5pdYu2\" target=\"_blank\">Jennifer Yin\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>By Berkeleyside Editors, \u003ca href=\"http://www.berkeleyside.com/2015/03/13/charles-phan-plans-to-open-cafe-at-uc-berkeley/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (3/13/15)\u003c/p>\n\u003cp>When Charles Phan was an architecture student at UC Berkeley, he spent a lot of time in Wurster Hall.\u003c/p>\n\u003cp>Phan left Cal before he graduated, but he is about, once again, to spend time at Wurster, as he is planning to take over the café there in the fall serving his trademark organic, international food. It will be the famous chef’s first venture in the East Bay.\u003c/p>\n\u003cp>“I am 99%, not 100% sure,” Phan said about the opening. Describing his vision for the space, he said: “You walk up, you get some food. It’s affordable, it’s fast. My goal is to take care of the students.”\u003c/p>\n\u003cp>Robert Lalanne, the vice-chancellor of real estate at UC Berkeley, approached Phan many months ago about serving food at UC Berkeley. Phan is best known for the critically acclaimed \u003ca href=\"http://www.slanteddoor.com/\" target=\"_blank\">The Slanted Door restaurant\u003c/a> in San Francisco. Talks are ongoing, but both men told Berkeleyside they feel confident they will strike a deal. UC plans to redo the plaza outside Wurster Hall for the new café, said Lalanne. The building is named after William Wurster, the famed architect and dean of the Berkeley Architectural School, now known as the College of Environmental Design.\u003c/p>\n\u003cfigure id=\"attachment_93910\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540.jpg\" alt=\"Charles Phan’s restaurant Slanted Door which is celebrating its 20th anniversary. Photo: SierraValleyGirl\" width=\"720\" height=\"540\" class=\"size-full wp-image-93910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540-320x240.jpg 320w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan’s restaurant Slanted Door which is celebrating its 20th anniversary. Photo: \u003ca href=\"https://www.flickr.com/photos/sierravalleygirl/10180982995/in/photolist-gvEcxz-gvELRX-gvDGxQ-gvEvNJ-gvEx2W-5CyVku-npcaiR-3bfmC-8xUTp-25J1Y-boqDVA-gvEbVc-gvEvB1-gvEMS4-gvEwbY-gvEcaa-gvDGAW-gvELFg-aND6VK-5i6CFY-5CRrA8-5CVKn5-6wwazr-4WcM98-5i6CNj-4Wh2KQ-5CmQ4H-6bseY2-2kBv3p-6f3zY5-9Kpzuu-8mEvuo-8zrtCP-8zruLt-8zrtSn-8zru6V-8zuCQA-8zrv54-8zrurB-5Cr7P9-6j9GnT-6go47D-4qWN7w-8Hjoc2-8HgfHM-8Hjors-8Hnn8J-9xywr-4hheu3-8efi7z\" target=\"_blank\">SierraValleyGirl\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The Phan family opened the original Slanted Door on Valencia Street in 1995 and it remains one of the area’s most highly regarded restaurants. It is now located in the Ferry Building, and is celebrating its 20th anniversary. Phan has been involved with several other restaurant projects over the past few years, including the Moss Room at the California Academy of Sciences. Along with Slanted Door, his current interests include two Out The Door take-out restaurants, Mexican eatery South at the SFJazz Center, and the Hard Water whiskey bar, all in San Francisco. Phan said he employs a total of around 400 people.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Phan said his career is dotted with times he tried to take organic and sustainable food into unlikely places, like when he opened Out The Door in Westfield Mall in San Francisco.\u003c/p>\n\u003cp>“It has always been our model to change the world… we’ve got to make good food and change the way people eat,” he said.\u003c/p>\n\u003cp>That Out The Door closed because of some plumbing issues, but, even though it wasn’t the best fit, Phan said he doesn’t shy away from experimenting. His recently shuttered Coachman was an homage to his father who had to flee China in 1951 and Vietnam in 1975. After bringing his second family of 10 to the United States via Guam, and settling in a two-room apartment in the Tenderloin district of San Francisco, Phan’s father supported his family by working at the old Coachman, a British pub.\u003c/p>\n\u003cp>Phan worked as a busboy at the Coachman when he was 15 years old, the first of many jobs in the food industry. He attended Marina Junior High and Mission High School. He was always artistic and wanted to be a potter. “I always liked to do stuff with my hands,” he said.\u003c/p>\n\u003cfigure id=\"attachment_93911\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez.jpg\" alt=\"Wurster Hall. Photo Daniel Ramirez\" width=\"250\" class=\"size-full wp-image-93911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez.jpg 480w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez-320x427.jpg 320w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wurster Hall. Photo \u003ca href=\"https://www.flickr.com/photos/danramarch/4426311318/in/photolist-7K919o-burFRh-dj1PuS-6WgDUQ-bNvVeg-73pfxA-73ULPj-8dSr1D-8dVGeL-egW2cU-8dSr8a-5dX9cY-8dVFmb-4eWifW-4eWiky-4eSjFe-4eSjVc-4eSjEn-4eSjGk-4eSjNc-8dSq38-iQ5C9V-Qqy2-4eSjCH-8dVFdy-8dVFRs-8dSq9c-8dSqFF-B89Wf-7Xd5aT-7Qqcgf-7BCMcV-51KvRf-8CDMiU-8CDxmY-8CAFsg-dbrj4P-4zsJdQ-fy6JRf-fxRtZ6-7k9a1h-7k9hrL-3wEft-7k9fA7-7k9j3N-7k9fqG-7k9cPd-7k5ppv-7k5mNK-7k5pPP\" target=\"_blank\">Daniel Ramirez\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Phan’s father told him he hadn’t escaped Vietnam to have his son become an artist. So Phan decided to enroll in the architecture program at UC Berkeley.\u003c/p>\n\u003cp>Phan never ate at Chez Panisse when he was a Cal student, or at Zuni Café, the trendsetting San Francisco restaurant owned by Judy Rodgers. But when he decided to start his own restaurant he looked at them for what to do. Phan noticed they had a limited number of items on the menu, maybe six plates. Chinese restaurants, in contrast, had 175 menu items. Phan thought he could do something in between.\u003c/p>\n\u003cp>“I figured it couldn’t be that hard,” he said.\u003c/p>\n\u003cp>Phan also knew he didn’t want to open a clichéd Asian restaurant with bamboo and lanterns. His family’s house in Vietnam had been modern, and he had an appreciation for design because of his architectural studies. The Slanted Door in the Mission was architecturally forward, one of the many reasons it received so much acclaim when it opened.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Wurster Hall, one of the most loved and also most reviled buildings on the UC Berkeley campus, currently houses \u003ca href=\"http://caldining.berkeley.edu/locations/on-campus-retail/ramonas\" target=\"_blank\">Ramona’s\u003c/a> café which offers made-to-order panini, Asian rice bowls, as well as baked goods. It has indoor and outdoor seating.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
"id": "reveal",
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
"science-friday": {
"id": "science-friday",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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},
"soldout": {
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