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"disqusTitle": "Meet Miss Arepita: A Taste of Venezuela in North Oakland",
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"content": "\u003cfigure id=\"attachment_85599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa6.jpg\" alt=\"and Carolina Abolio\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Milena Mata with Carolina Abolio, owner of Miss Arepita / Arepa Mobile. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>I had the pleasure of meeting Carolina Abolio, the founder of \u003ca href=\"https://www.facebook.com/pages/Miss-Arepita-Arepa-Mobile/256816064510034\" target=\"_blank\">Miss Arepita / Arepa Mobile\u003c/a>, when she recently catered a meal for several \u003ca href=\"http://blogs.kqed.org/science/\" target=\"_blank\">KQED Science\u003c/a> producers. After sampling the array of delicious arepas she prepared for the staff, I wanted to know more about her burgeoning business and these savory Venezuelan flatbreads.\u003c/p>\n\u003cfigure id=\"attachment_85605\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/areperia-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/areperia-2-190x190.jpg\" alt=\"Arepera in Caracas, Venezuela. Photo: Carolina Abolio\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-85605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Arepera in Caracas, Venezuela. Photo: Carolina Abolio\u003c/figcaption>\u003c/figure>\n\u003cp>\"You really can’t go too far in Venezuela without running into an \u003cem>arepa\u003c/em>,\" said Abolio via email. \"They are sold at \u003cem>areperas\u003c/em> everywhere throughout the country and given the countless ways it can be prepared, there is really an \u003cem>arepa\u003c/em> for everyone.\"\u003c/p>\n\u003cp>\"The \u003cem>arepa\u003c/em> is made of maize flour, grown by the natives in small indigenous villages. It was made from moistened maize, ground between stones to produce pliable dough. Later they were formed into discs and heated to a high temperature on earthenware tiles called \"\u003cem>aripos\u003c/em>,\" hence the name. \u003cem>Arepas\u003c/em> have always been the traditional breakfast food for most Venezuelan families. They are our \"daily bread,\" as they replace almost completely the use of wheat bread.\u003c/p>\n\u003cp>Our \u003cem>arepas\u003c/em> are handmade, gluten-free, grilled pockets of corn meal that are crunchy on the outside and moist on the inside. Then they're stuffed with cooked meats, cheeses or sautéed locally grown veggies.\"\u003c/p>\n\u003cfigure id=\"attachment_85604\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/10373115_256913027833671_5967759281568584936_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/10373115_256913027833671_5967759281568584936_o-1024x818.jpg\" alt=\"Carne Mechada Arepa\" width=\"1024\" height=\"818\" class=\"size-large wp-image-85604\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carne Mechada Arepa. Photo: Hugh Lovell\u003c/figcaption>\u003c/figure>\n\u003cp>While Abolio doesn't have a professional background in the culinary arts -- she obtained a degree in civil engineering -- \"I learned with my family how food created strong bridges between communities. Growing up in Venezuela, in an Italian home, good food was always the central part of our tradition. Everything revolved around the kitchen table which always had warm and delicious treats to offer to everyone who rang the doorbell.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I moved to Boston, I realized how handy all those days cooking with my sister Judith and listening to the stories about our family helped me on my homesick days to reproduce those flavors and smells that I missed so much. In the last 8 years, that passion for collecting, reproducing and sharing those traditional flavors and the stories attached to those flavors from my hometown have become stronger.\"\u003c/p>\n\u003cp>Based in the city of Oakland, Abolio was drawn there as \"it's listed among the top cities in the country for sustainability practice. The food scene is booming because of those food artisans and creators that are moving here from all over the word.\"\u003c/p>\n\u003cfigure id=\"attachment_85623\" class=\"wp-caption alignright\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/market-217x290.jpg\" width=\"217\" height=\"290\" class=\"size-medium wp-image-85623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Miss Arepita\" and customer Nancy Warren at the Phat Beets Produce Farmers' Market in North Oakland. Photo courtesy of Carolina Abolio\u003c/figcaption>\u003c/figure>\n\u003cp>She's also supported by \u003ca href=\"http://www.phatbeetsproduce.org/\" target=\"_blank\">Phat Beets Produce\u003c/a>, \"a food justice collective. The collective was started in North Oakland in 2007 as a guerrilla produce stand in a local park. It was started as a means to close the gap between small farmers of color that lack market outlets and urban communities that lack access to healthy, affordable and culturally-appropriate food.\u003c/p>\n\u003cp>I prepare the arepas in a commercial kitchen subsidized by Phat Beets Produce. The goal of their \u003ca href=\"http://www.phatbeetsproduce.org/incubator-kitchen/\" target=\"_blank\">incubator kitchen\u003c/a> program is to train and support Oakland residents to become successful entrepreneurs in food ventures.\" \u003c/p>\n\u003cp>Abolio then sells her food at \"this little neighborhood farmers' market [\u003ca href=\"http://www.phatbeetsproduce.org/farmers-markets/north-oakland-arlington-medical-center/\" target=\"_blank\">on Grace and Lowell Streets\u003c/a>]. It's a place for neighbors to be neighborly on Saturday mornings until 2pm. It's not big, but it rules. We also offer lunch delivery to your office or home for 20 people or more. We call it \"\u003cem>La Lonchera\u003c/em>\" and it features our traditional \u003cem>arepas\u003c/em> prepared on site.\"\u003c/p>\n\u003cp>Here's a run down of Miss Arepita's offerings, as described by Abolio:\u003c/p>\n\u003cp>\u003cem>Pabellon\u003c/em>: \"A traditional dish from Venezuela that includes plantains, meat, beans and rice served on a plate. At some point, the rice was traded for white cheese and was placed inside an \u003cem>arepa\u003c/em>.\"\u003c/p>\n\u003cp>\u003cem>Pata Pata\u003c/em>: \"Black beans, plantains and white cheese. This \u003cem>arepa\u003c/em> was created in honor of \u003ca href=\"http://en.wikipedia.org/wiki/Miriam_Makeba\" target=\"_blank\">Miriam Makeba\u003c/a>, famous for the song \"Pata Pata.\"\u003c/p>\n\u003cfigure id=\"attachment_85596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa3.jpg\" alt=\"Pata Pata Arepa\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pata Pata Arepa. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Reina Pepiada\u003c/em>: \"Chicken salad with avocado. When Venezuela won the first “Miss World,” this \u003cem>arepa\u003c/em> was created in her honor. The recipe that I use has a twist that I borrowed from my cousin Jenny. This recipe inspires the taste of Christmas year-round.\"\u003c/p>\n\u003cfigure id=\"attachment_85595\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa2.jpg\" alt=\"Reina Pepiada Arepa\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reina Pepiada Arepa. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Veggie Calypso:\u003c/em> \"My own recipe. We make it using seasonal veggies from the farmers' market. It changes weekly.\"\u003c/p>\n\u003cp>\u003cem>Carne Mechada\u003c/em>: \"Shredded beef in a red sauce with plantains.\"\u003c/p>\n\u003cp>\"We also prepared our own \u003cem>salsas\u003c/em>, such as \u003cem>guasacaca\u003c/em> (a green sauce that's great for drizzling over arepas and is our own recipe) and \u003cem>salsa picante\u003c/em>, a hot sauce.\"\u003c/p>\n\u003cfigure id=\"attachment_85598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa5.jpg\" alt=\"Guasacaca and Salsa Picante\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guasacaca and Salsa Picante. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\"\u003cem>Papelón con limón\u003c/em> is a refreshing Venezuelan beverage, made with \u003cem>papelón\u003c/em> (raw, hardened sugar cane juice), water and usually lime or lemon juice.\"\u003c/p>\n\u003cfigure id=\"attachment_85597\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa4.jpg\" alt=\"Papelón con limón\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Papelón con limón. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>What's next for Miss Arepita? \"At the moment, [our plan for a food] truck is still in the 'blueprints' stage. My goal in the next couple of years is to introduce the \u003cem>arepa\u003c/em> culture to our East Bay community one \u003cem>arepa\u003c/em> at a time and the truck will follow.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Find out more about Miss Arepita / Arepita Mobile at her \u003ca href=\"https://www.facebook.com/pages/Miss-Arepita-Arepa-Mobile/256816064510034\" target=\"_blank\">Facebook page\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa6.jpg\" alt=\"and Carolina Abolio\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Milena Mata with Carolina Abolio, owner of Miss Arepita / Arepa Mobile. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>I had the pleasure of meeting Carolina Abolio, the founder of \u003ca href=\"https://www.facebook.com/pages/Miss-Arepita-Arepa-Mobile/256816064510034\" target=\"_blank\">Miss Arepita / Arepa Mobile\u003c/a>, when she recently catered a meal for several \u003ca href=\"http://blogs.kqed.org/science/\" target=\"_blank\">KQED Science\u003c/a> producers. After sampling the array of delicious arepas she prepared for the staff, I wanted to know more about her burgeoning business and these savory Venezuelan flatbreads.\u003c/p>\n\u003cfigure id=\"attachment_85605\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/areperia-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/areperia-2-190x190.jpg\" alt=\"Arepera in Caracas, Venezuela. Photo: Carolina Abolio\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-85605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Arepera in Caracas, Venezuela. Photo: Carolina Abolio\u003c/figcaption>\u003c/figure>\n\u003cp>\"You really can’t go too far in Venezuela without running into an \u003cem>arepa\u003c/em>,\" said Abolio via email. \"They are sold at \u003cem>areperas\u003c/em> everywhere throughout the country and given the countless ways it can be prepared, there is really an \u003cem>arepa\u003c/em> for everyone.\"\u003c/p>\n\u003cp>\"The \u003cem>arepa\u003c/em> is made of maize flour, grown by the natives in small indigenous villages. It was made from moistened maize, ground between stones to produce pliable dough. Later they were formed into discs and heated to a high temperature on earthenware tiles called \"\u003cem>aripos\u003c/em>,\" hence the name. \u003cem>Arepas\u003c/em> have always been the traditional breakfast food for most Venezuelan families. They are our \"daily bread,\" as they replace almost completely the use of wheat bread.\u003c/p>\n\u003cp>Our \u003cem>arepas\u003c/em> are handmade, gluten-free, grilled pockets of corn meal that are crunchy on the outside and moist on the inside. Then they're stuffed with cooked meats, cheeses or sautéed locally grown veggies.\"\u003c/p>\n\u003cfigure id=\"attachment_85604\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/10373115_256913027833671_5967759281568584936_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/10373115_256913027833671_5967759281568584936_o-1024x818.jpg\" alt=\"Carne Mechada Arepa\" width=\"1024\" height=\"818\" class=\"size-large wp-image-85604\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carne Mechada Arepa. Photo: Hugh Lovell\u003c/figcaption>\u003c/figure>\n\u003cp>While Abolio doesn't have a professional background in the culinary arts -- she obtained a degree in civil engineering -- \"I learned with my family how food created strong bridges between communities. Growing up in Venezuela, in an Italian home, good food was always the central part of our tradition. Everything revolved around the kitchen table which always had warm and delicious treats to offer to everyone who rang the doorbell.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I moved to Boston, I realized how handy all those days cooking with my sister Judith and listening to the stories about our family helped me on my homesick days to reproduce those flavors and smells that I missed so much. In the last 8 years, that passion for collecting, reproducing and sharing those traditional flavors and the stories attached to those flavors from my hometown have become stronger.\"\u003c/p>\n\u003cp>Based in the city of Oakland, Abolio was drawn there as \"it's listed among the top cities in the country for sustainability practice. The food scene is booming because of those food artisans and creators that are moving here from all over the word.\"\u003c/p>\n\u003cfigure id=\"attachment_85623\" class=\"wp-caption alignright\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/market-217x290.jpg\" width=\"217\" height=\"290\" class=\"size-medium wp-image-85623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Miss Arepita\" and customer Nancy Warren at the Phat Beets Produce Farmers' Market in North Oakland. Photo courtesy of Carolina Abolio\u003c/figcaption>\u003c/figure>\n\u003cp>She's also supported by \u003ca href=\"http://www.phatbeetsproduce.org/\" target=\"_blank\">Phat Beets Produce\u003c/a>, \"a food justice collective. The collective was started in North Oakland in 2007 as a guerrilla produce stand in a local park. It was started as a means to close the gap between small farmers of color that lack market outlets and urban communities that lack access to healthy, affordable and culturally-appropriate food.\u003c/p>\n\u003cp>I prepare the arepas in a commercial kitchen subsidized by Phat Beets Produce. The goal of their \u003ca href=\"http://www.phatbeetsproduce.org/incubator-kitchen/\" target=\"_blank\">incubator kitchen\u003c/a> program is to train and support Oakland residents to become successful entrepreneurs in food ventures.\" \u003c/p>\n\u003cp>Abolio then sells her food at \"this little neighborhood farmers' market [\u003ca href=\"http://www.phatbeetsproduce.org/farmers-markets/north-oakland-arlington-medical-center/\" target=\"_blank\">on Grace and Lowell Streets\u003c/a>]. It's a place for neighbors to be neighborly on Saturday mornings until 2pm. It's not big, but it rules. We also offer lunch delivery to your office or home for 20 people or more. We call it \"\u003cem>La Lonchera\u003c/em>\" and it features our traditional \u003cem>arepas\u003c/em> prepared on site.\"\u003c/p>\n\u003cp>Here's a run down of Miss Arepita's offerings, as described by Abolio:\u003c/p>\n\u003cp>\u003cem>Pabellon\u003c/em>: \"A traditional dish from Venezuela that includes plantains, meat, beans and rice served on a plate. At some point, the rice was traded for white cheese and was placed inside an \u003cem>arepa\u003c/em>.\"\u003c/p>\n\u003cp>\u003cem>Pata Pata\u003c/em>: \"Black beans, plantains and white cheese. This \u003cem>arepa\u003c/em> was created in honor of \u003ca href=\"http://en.wikipedia.org/wiki/Miriam_Makeba\" target=\"_blank\">Miriam Makeba\u003c/a>, famous for the song \"Pata Pata.\"\u003c/p>\n\u003cfigure id=\"attachment_85596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa3.jpg\" alt=\"Pata Pata Arepa\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pata Pata Arepa. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Reina Pepiada\u003c/em>: \"Chicken salad with avocado. When Venezuela won the first “Miss World,” this \u003cem>arepa\u003c/em> was created in her honor. The recipe that I use has a twist that I borrowed from my cousin Jenny. This recipe inspires the taste of Christmas year-round.\"\u003c/p>\n\u003cfigure id=\"attachment_85595\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa2.jpg\" alt=\"Reina Pepiada Arepa\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reina Pepiada Arepa. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Veggie Calypso:\u003c/em> \"My own recipe. We make it using seasonal veggies from the farmers' market. It changes weekly.\"\u003c/p>\n\u003cp>\u003cem>Carne Mechada\u003c/em>: \"Shredded beef in a red sauce with plantains.\"\u003c/p>\n\u003cp>\"We also prepared our own \u003cem>salsas\u003c/em>, such as \u003cem>guasacaca\u003c/em> (a green sauce that's great for drizzling over arepas and is our own recipe) and \u003cem>salsa picante\u003c/em>, a hot sauce.\"\u003c/p>\n\u003cfigure id=\"attachment_85598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa5.jpg\" alt=\"Guasacaca and Salsa Picante\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guasacaca and Salsa Picante. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\"\u003cem>Papelón con limón\u003c/em> is a refreshing Venezuelan beverage, made with \u003cem>papelón\u003c/em> (raw, hardened sugar cane juice), water and usually lime or lemon juice.\"\u003c/p>\n\u003cfigure id=\"attachment_85597\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa4.jpg\" alt=\"Papelón con limón\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Papelón con limón. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>What's next for Miss Arepita? \"At the moment, [our plan for a food] truck is still in the 'blueprints' stage. My goal in the next couple of years is to introduce the \u003cem>arepa\u003c/em> culture to our East Bay community one \u003cem>arepa\u003c/em> at a time and the truck will follow.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Find out more about Miss Arepita / Arepita Mobile at her \u003ca href=\"https://www.facebook.com/pages/Miss-Arepita-Arepa-Mobile/256816064510034\" target=\"_blank\">Facebook page\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "For Epicurean Cyclists : the Chris King Gourmet Century Returns to Sonoma in October",
"title": "For Epicurean Cyclists : the Chris King Gourmet Century Returns to Sonoma in October",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85550\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/dinner-1024x682.jpg\" alt=\"Grilled octopus, little gem romaine lettuce, potatoes, leeks and salsa verde salad at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled octopus, little gem romaine lettuce, potatoes, leeks and salsa verde salad at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>As an avid cyclist, I can personally vouch for our community's passion for good food (and cycling helps me burn away all those calories I accrue from my \u003ca href=\"http://ww2.kqed.org/bayareabites/category/restaurants-and-bars/5-bites-restaurant-roundups/\" target=\"_blank\">5 Bites\u003c/a> round ups.) There's lots of events that cater to foodie cyclists -- such as the \u003ca href=\"http://www.seb.org/event/2092071-2014-tour-d-organics\" target=\"_blank\">Tour d'Organics\u003c/a> or the \u003ca href=\"http://srcc.memberlodge.com/WCC\" target=\"_blank\">Wine Country Century\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_85558\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590605940_5f0d7c0307_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590605940_5f0d7c0307_o-190x190.jpg\" alt=\"Chris King Precision Components\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-85558\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests at Chris King Precision Components in Portland, OR. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>Chris King, of his eponymous Portland-based company \u003ca href=\"http://chrisking.com/\" target=\"_blank\">Chris King Precision Components\u003c/a>, has had a \u003ca href=\"http://www.oregonlive.com/mix/index.ssf/food-trends/chris-king-bike-components-maker-and-food-guru.html\" target=\"_blank\">long history of sharing his love for food\u003c/a> at cycling events. It's even inspired him to organize his own popular \"\u003ca href=\"http://chrisking.com/company/events_gc_mmddyy\" target=\"_blank\">Gourmet Century\u003c/a>\" series.\u003c/p>\n\u003cp>[He's] been the primary sponsor and a volunteer of the \"Gourmet Century\" since 1990,\" said Chef Chris DiMinno via email, formerly of \u003ca href=\"http://www.clydecommon.com/\" target=\"_blank\">Clyde Common\u003c/a> and now the company's chef and event coordinator.\u003c/p>\n\u003cp>In 1998, Chris made a deal to purchase the company taking control of the event in 1999, and we have been running it ever since. What makes these events unique is the amount of attention that is paid to the insuring a high-quality food experience. For many cycling events, food is an afterthought. The \"Gourmet Centuries\" put an emphasis on creating a beautiful food-and-beverage experience.\"\u003c/p>\n\u003cp>King founded his high-end bicycle parts company in Santa Barbara, but relocated to Oregon in 2003. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"[That] was the last year the \"Gourmet Century\" took place in Sonoma. 11 years later, we wanted to bring it back home.\"\u003c/p>\n\u003cfigure id=\"attachment_85549\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cyclists.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cyclists-1024x682.jpg\" alt=\"Cyclists on the Road at the 2014 Chris King Portland Gourmet Century\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85549\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cyclists on the Road at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>This fall, DiMinno and his team will be coming to Healdsburg and draw upon his extensive culinary skills to oversee the Bay Area event. \"I’ve been cooking for about half my life. I started in restaurants when I was 15, eventually going to the \u003ca href=\"http://www.ciachef.edu/\" target=\"_blank\">Culinary Institute of America\u003c/a> where I received a bachelor's degree in Culinary Arts Management.\"\u003c/p>\n\u003cfigure id=\"attachment_85547\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chef-1024x682.jpg\" alt=\"Chef Chris DiMinno\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85547\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris DiMinno at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85559\" class=\"wp-caption alignright\" style=\"max-width: 193px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590608210_63657fcfed_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590608210_63657fcfed_o-193x290.jpg\" alt=\"Simple salt bagel, smoked salmon and cream cheese; spinach and goat cheese quiche; cappuccino. Photo: Dylan Vanweelden\" width=\"193\" height=\"290\" class=\"size-medium wp-image-85559\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simple salt bagel, smoked salmon and cream cheese; spinach and goat cheese quiche; cappuccino. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>\"After that I worked at a number of restaurants in New York, including \u003ca href=\"http://telepan-ny.com/\" target=\"_blank\">Telepan\u003c/a> and \u003ca href=\"http://www.bluehillfarm.com/food/blue-hill-stone-barns\" target=\"_blank\">Blue Hill at Stone Barns\u003c/a> -- two restaurants that focused on the chef-farm connection. It was my interest in developing a more complete education on how a chef-farm connection can create a better food experience that led me to Portland. It has an abundant amount of quality, local products.\"\u003c/p>\n\u003cp>\"I first started working with Chris three years ago for the Portland Gourmet Century while still working as the chef at Clyde Common. It turned out to be one of the most fun and rewarding food events that I have had the opportunity to have been involved with, and I wanted to find a way to do events like this more often. After helping to plan two more events, Chris approached me with the idea of a full-time job where I would be responsible for planning and coordinating the Gourmet Century series. I am now in charge, with the help of an amazing committee, of the planning and the execution of these events, from permitting, route planning, finding the chefs, making sure the day goes smoothly and so much more.\"\u003c/p>\n\u003cp>While DiMinno is still working out the details of the menu, he's already lined up a talented roster of notable Bay Area chefs that include Chris Cosentino of \u003ca href=\"http://www.porcellinosf.com/\" target=\"_blank\">Porcellino \u003c/a>(formerly Incanto) and \u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">Boccalone\u003c/a>; Ari Weiswasser of \u003ca href=\"http://glenellenstar.com/\" target=\"_blank\">Glen Ellen Star\u003c/a>, Matthew Accarrino of \u003ca href=\"http://www.spqrsf.com/\" target=\"_blank\">SPQR\u003c/a>; and Michael Hanaghan of \u003ca href=\"http://www.fivedotranch.com/\" target=\"_blank\">Five Dot Ranch\u003c/a>. \"[We're] creating an epic menu for the day.\"\u003c/p>\n\u003cfigure id=\"attachment_85551\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/horsdoeuvres.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/horsdoeuvres-1024x682.jpg\" alt=\"Chicken liver mousse crostini and crispy fried halibut brandade appetizers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken liver mousse crostini and crispy fried halibut brandade appetizers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85553\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/plates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/plates-1024x682.jpg\" alt=\"Grilled octopus, little gem romaine lettuce, potatoes, leeks with salsa verde at the 2014 Chris King Portland Gourmet Century at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85553\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled octopus, little gem romaine lettuce, potatoes, leeks with salsa verde at the 2014 Chris King Portland Gourmet Century at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85552\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pastries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pastries-1024x682.jpg\" alt=\"Mini cream puffs and palmiers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85552\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini cream puffs and palmiers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>\"The Bay Area is a natural choice for the Gourmet Century,\" adds DiMinno. \"As of now, we are talking about bringing it back next year. With the gaining popularity of the event, we may be taking the event further on the road next year, talking about venues in Japan, Italy and New York.\"\u003c/p>\n\u003cfigure id=\"attachment_85548\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crowd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crowd-1024x682.jpg\" alt=\"Cyclists Dining at the 2014 Chris King Portland Gourmet Century\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85548\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cyclists Dining at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>The Sonoma Gourmet Century takes place on October 18, 2014. (And I'll be attending and will be covering the 62-mile ride for Bay Area Bites.) If you'd like more information about the event, visit their \u003ca href=\"http://chrisking.com/company/events_gc_mmddyy\" target=\"_blank\">website\u003c/a>; registration is open to 400 riders.\u003c/p>\n\u003cp>[vimeo 71484601] \u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/71484601\">2013 Chris King Gourmet Century\u003c/a> from \u003ca href=\"http://vimeo.com/tkc\">tkcproductions\u003c/a> on \u003ca href=\"https://vimeo.com\">Vimeo\u003c/a>.\u003c/p>\n\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Video from the 2013 Chris King Gourmet Century in Portland.\u003c/em>\u003c/p>\n\n",
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"excerpt": "This fall, a popular \"Gourmet Century\" ride is returning to California after an 11-year hiatus. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85550\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/dinner-1024x682.jpg\" alt=\"Grilled octopus, little gem romaine lettuce, potatoes, leeks and salsa verde salad at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled octopus, little gem romaine lettuce, potatoes, leeks and salsa verde salad at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>As an avid cyclist, I can personally vouch for our community's passion for good food (and cycling helps me burn away all those calories I accrue from my \u003ca href=\"http://ww2.kqed.org/bayareabites/category/restaurants-and-bars/5-bites-restaurant-roundups/\" target=\"_blank\">5 Bites\u003c/a> round ups.) There's lots of events that cater to foodie cyclists -- such as the \u003ca href=\"http://www.seb.org/event/2092071-2014-tour-d-organics\" target=\"_blank\">Tour d'Organics\u003c/a> or the \u003ca href=\"http://srcc.memberlodge.com/WCC\" target=\"_blank\">Wine Country Century\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_85558\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590605940_5f0d7c0307_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590605940_5f0d7c0307_o-190x190.jpg\" alt=\"Chris King Precision Components\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-85558\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests at Chris King Precision Components in Portland, OR. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>Chris King, of his eponymous Portland-based company \u003ca href=\"http://chrisking.com/\" target=\"_blank\">Chris King Precision Components\u003c/a>, has had a \u003ca href=\"http://www.oregonlive.com/mix/index.ssf/food-trends/chris-king-bike-components-maker-and-food-guru.html\" target=\"_blank\">long history of sharing his love for food\u003c/a> at cycling events. It's even inspired him to organize his own popular \"\u003ca href=\"http://chrisking.com/company/events_gc_mmddyy\" target=\"_blank\">Gourmet Century\u003c/a>\" series.\u003c/p>\n\u003cp>[He's] been the primary sponsor and a volunteer of the \"Gourmet Century\" since 1990,\" said Chef Chris DiMinno via email, formerly of \u003ca href=\"http://www.clydecommon.com/\" target=\"_blank\">Clyde Common\u003c/a> and now the company's chef and event coordinator.\u003c/p>\n\u003cp>In 1998, Chris made a deal to purchase the company taking control of the event in 1999, and we have been running it ever since. What makes these events unique is the amount of attention that is paid to the insuring a high-quality food experience. For many cycling events, food is an afterthought. The \"Gourmet Centuries\" put an emphasis on creating a beautiful food-and-beverage experience.\"\u003c/p>\n\u003cp>King founded his high-end bicycle parts company in Santa Barbara, but relocated to Oregon in 2003. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"[That] was the last year the \"Gourmet Century\" took place in Sonoma. 11 years later, we wanted to bring it back home.\"\u003c/p>\n\u003cfigure id=\"attachment_85549\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cyclists.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cyclists-1024x682.jpg\" alt=\"Cyclists on the Road at the 2014 Chris King Portland Gourmet Century\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85549\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cyclists on the Road at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>This fall, DiMinno and his team will be coming to Healdsburg and draw upon his extensive culinary skills to oversee the Bay Area event. \"I’ve been cooking for about half my life. I started in restaurants when I was 15, eventually going to the \u003ca href=\"http://www.ciachef.edu/\" target=\"_blank\">Culinary Institute of America\u003c/a> where I received a bachelor's degree in Culinary Arts Management.\"\u003c/p>\n\u003cfigure id=\"attachment_85547\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chef-1024x682.jpg\" alt=\"Chef Chris DiMinno\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85547\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris DiMinno at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85559\" class=\"wp-caption alignright\" style=\"max-width: 193px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590608210_63657fcfed_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590608210_63657fcfed_o-193x290.jpg\" alt=\"Simple salt bagel, smoked salmon and cream cheese; spinach and goat cheese quiche; cappuccino. Photo: Dylan Vanweelden\" width=\"193\" height=\"290\" class=\"size-medium wp-image-85559\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simple salt bagel, smoked salmon and cream cheese; spinach and goat cheese quiche; cappuccino. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>\"After that I worked at a number of restaurants in New York, including \u003ca href=\"http://telepan-ny.com/\" target=\"_blank\">Telepan\u003c/a> and \u003ca href=\"http://www.bluehillfarm.com/food/blue-hill-stone-barns\" target=\"_blank\">Blue Hill at Stone Barns\u003c/a> -- two restaurants that focused on the chef-farm connection. It was my interest in developing a more complete education on how a chef-farm connection can create a better food experience that led me to Portland. It has an abundant amount of quality, local products.\"\u003c/p>\n\u003cp>\"I first started working with Chris three years ago for the Portland Gourmet Century while still working as the chef at Clyde Common. It turned out to be one of the most fun and rewarding food events that I have had the opportunity to have been involved with, and I wanted to find a way to do events like this more often. After helping to plan two more events, Chris approached me with the idea of a full-time job where I would be responsible for planning and coordinating the Gourmet Century series. I am now in charge, with the help of an amazing committee, of the planning and the execution of these events, from permitting, route planning, finding the chefs, making sure the day goes smoothly and so much more.\"\u003c/p>\n\u003cp>While DiMinno is still working out the details of the menu, he's already lined up a talented roster of notable Bay Area chefs that include Chris Cosentino of \u003ca href=\"http://www.porcellinosf.com/\" target=\"_blank\">Porcellino \u003c/a>(formerly Incanto) and \u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">Boccalone\u003c/a>; Ari Weiswasser of \u003ca href=\"http://glenellenstar.com/\" target=\"_blank\">Glen Ellen Star\u003c/a>, Matthew Accarrino of \u003ca href=\"http://www.spqrsf.com/\" target=\"_blank\">SPQR\u003c/a>; and Michael Hanaghan of \u003ca href=\"http://www.fivedotranch.com/\" target=\"_blank\">Five Dot Ranch\u003c/a>. \"[We're] creating an epic menu for the day.\"\u003c/p>\n\u003cfigure id=\"attachment_85551\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/horsdoeuvres.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/horsdoeuvres-1024x682.jpg\" alt=\"Chicken liver mousse crostini and crispy fried halibut brandade appetizers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken liver mousse crostini and crispy fried halibut brandade appetizers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85553\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/plates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/plates-1024x682.jpg\" alt=\"Grilled octopus, little gem romaine lettuce, potatoes, leeks with salsa verde at the 2014 Chris King Portland Gourmet Century at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85553\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled octopus, little gem romaine lettuce, potatoes, leeks with salsa verde at the 2014 Chris King Portland Gourmet Century at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85552\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pastries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pastries-1024x682.jpg\" alt=\"Mini cream puffs and palmiers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85552\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini cream puffs and palmiers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>\"The Bay Area is a natural choice for the Gourmet Century,\" adds DiMinno. \"As of now, we are talking about bringing it back next year. With the gaining popularity of the event, we may be taking the event further on the road next year, talking about venues in Japan, Italy and New York.\"\u003c/p>\n\u003cfigure id=\"attachment_85548\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crowd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crowd-1024x682.jpg\" alt=\"Cyclists Dining at the 2014 Chris King Portland Gourmet Century\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85548\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cyclists Dining at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>The Sonoma Gourmet Century takes place on October 18, 2014. (And I'll be attending and will be covering the 62-mile ride for Bay Area Bites.) If you'd like more information about the event, visit their \u003ca href=\"http://chrisking.com/company/events_gc_mmddyy\" target=\"_blank\">website\u003c/a>; registration is open to 400 riders.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/71484601\">2013 Chris King Gourmet Century\u003c/a> from \u003ca href=\"http://vimeo.com/tkc\">tkcproductions\u003c/a> on \u003ca href=\"https://vimeo.com\">Vimeo\u003c/a>.\u003c/p>\n\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Video from the 2013 Chris King Gourmet Century in Portland.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "GastroMagic and Other Food Fantasylands Take Center Stage at Outside Lands Festival",
"title": "GastroMagic and Other Food Fantasylands Take Center Stage at Outside Lands Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85446\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/windmill-friday1000-wendygoodfriend1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/windmill-friday1000-wendygoodfriend1.jpg\" alt=\"Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-85446\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outside Lands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Move over \u003ca href=\"http://www.kanyewest.com/\">Kanye West\u003c/a> and make way for beignets. At this year’s \u003ca href=\"http://www.sfoutsidelands.com/home/\">Outside Lands Festival\u003c/a> in Golden Gate Park (Aug 8-10), celebrated chefs, mixologists and even butchers will take center stage just like the musical talent.\u003c/p>\n\u003cp>An idea concocted by the festival’s directors to bring their fantastical food and music mash-up to the next level, “\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\">GastroMagic\u003c/a>” is a new area dedicated to performances that spotlight the culinary culture and creativity of the Bay Area and beyond. Located in the woods of MacLaren Pass, GastroMagic will include a brand new stage, seating area and a lounge for watching, eating and kicking back with a cocktail from local watering holes like \u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a>, \u003ca href=\"http://www.alembicbar.com/\">The Alembic\u003c/a>, \u003ca href=\"http://www.homesteadsf.com/\">The Homestead\u003c/a>, and the East Bay’s \u003ca href=\"http://www.hotsytotsyclub.com/\">Hotsy Totsy\u003c/a>.\u003c/p>\n\u003cp>Although they may be wielding spatulas and cocktail shakers instead of guitars and maracas, make no mistake – the GastroMagic stage will feature rock star caliber talent including celebrity chef \u003ca href=\"http://offalgood.com/\">Chris Cosentino\u003c/a>, Michelin-starred \u003ca href=\"http://www.bonappetit.com/people/chefs/article/christopher-kostow\">Christopher Kostow\u003c/a>, Evan Rich of San Francisco’s beloved \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a> restaurant, wine phenom \u003ca href=\"http://www.restauranthearth.com/Paul.html\">Paul Grieco\u003c/a> and beer maven \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/28/into-the-cellar-with-dave-mclean-brews-dogpatch-news/\">Dave McLean\u003c/a>, among others. Musicians, comedians and improv artists will also be on hand as part of the gastro-tainment, and there will even be a tasting table for a few lucky fans to sample some of the delicacies whipped up on stage.\u003c/p>\n\u003cp>But if you don’t arrive early enough to snag a spot at the tasting table, fear not: GastroMagic will also be the home of \u003cstrong>BaconLand\u003c/strong>, a new area that makes my mouth water just writing about it. Think flights of bacon from top-notch purveyors including the Bay Area’s \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> and \u003ca href=\"http://bentonscountryhams2.com/\">Benton Bacon\u003c/a> from Tennessee. And if your arteries can take it, \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> is throwing some cheese into the mix to create grilled cheese and bacon sandwiches; an offer my taste buds may not be able to refuse.\u003c/p>\n\u003cfigure id=\"attachment_85471\" class=\"wp-caption aligncenter\" style=\"max-width: 646px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gastromagic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gastromagic.jpg\" alt=\"GastroMagic at Outside Lands. Photo: Courtesy of Outside Lands\" width=\"646\" height=\"397\" class=\"size-full wp-image-85471\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">GastroMagic! Photo: Courtesy of Outside Lands\u003c/figcaption>\u003c/figure>\n\u003cp>Here are a few of the GastroMagic events that piqued our interest. View the \u003ca href=\"http://www.sfoutsidelands.com/gastromagic/\">complete line-up and schedule for GastroMagic\u003c/a> at the Outside Lands website.\u003c/p>\n\u003ch3>FRIDAY\u003c/h3>\n\u003cp>\u003cstrong>Flavor Tripping Food Science with Chris Jones\u003c/strong>\u003cbr>\nHampton Creek chef and former \u003cem>Top Chef\u003c/em> contestant Chris Jones changes food’s molecular anatomy and flavor profile, and talks the future of food technology.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Offal Good Music with Chris Cosentino\u003c/strong>\u003cbr>\nAward-winning chef Chris Cosentino teams up with a musician to discuss the creative process of food and music.\u003c/p>\n\u003cp>\u003cstrong>Chocolate Gold Rush with Holy Ghost! and Guittard Chocolate Company\u003c/strong>\u003cbr>\nA party for the senses ensues with Holy Ghost! spinning and Donald Wressell of Guittard Chocolate Company creating a masterpiece on stage.\u003c/p>\n\u003ch3>SATURDAY\u003c/h3>\n\u003cp>\u003cstrong>Beignets & Bounce Brunch with Big Freedia and Brenda’s French Soul Food\u003c/strong>\u003cbr>\nA New Orleans style brunch like no other, Big Freedia shakes and bounces all over the stage and audience members who answer her call to twerk will be awarded with beignets.\u003c/p>\n\u003cp>\u003cstrong>BBQ & Drank featuring Lewis Black, Dave McLean, Paul Grieco, Andie Ferman & Southpaw BBQ\u003c/strong>\u003cbr>\nA tasting panel led by comedian Lewis Black will determine which goes best, beer, wine or bourbon, with Southpaw BBQ’s creations.\u003c/p>\n\u003ch3>SUNDAY\u003c/h3>\n\u003cp>\u003cstrong>Breakdown Breakdance: Fatted Calf vs. Avedano’s\u003c/strong>\u003cbr>\nFatted Calf competes against female butchery shop Avedano’s to break down a pig while professional dancers break dance on stage.\u003c/p>\n\u003cp>\u003cstrong>Food Fight: Marlowe vs Park Tavern, Hosted by Craig Robinson\u003c/strong>\u003cbr>\nWith a game show inspired format, Craig Robinson hosts as sister restaurants Marlowe and Park Tavern compete against one another in kitchen challenges and trivia\u003c/p>\n\u003cp>\u003cstrong>Mezcal Mambo Limbo\u003c/strong>\u003cbr>\nA discussion of mezcal is amplified by a troupe of mambo dancers and a limbo contest.\u003c/p>\n\u003ch3>Beyond GastroMagic\u003c/h3>\n\u003cp>While GastroMagic takes the cake as the most noteworthy addition to this year’s food and drink line-up, don’t forget about the other \u003ca href=\"http://www.sfoutsidelands.com/taste/\">200 menu items\u003c/a>, \u003ca href=\"http://www.sfoutsidelands.com/wine/\">100 wines\u003c/a> and more than \u003ca href=\"http://www.sfoutsidelands.com/beer/\">50 beers\u003c/a> that will grace the grassy meadows and wooded groves of this food and music fantasyland.\u003c/p>\n\u003cp>Like readers of a “Choose Your Own Adventure” novel, festival goers direct their own experience. Will you head west to listen to The \u003ca href=\"http://lineup.sfoutsidelands.com/band/the-killers\">Killers\u003c/a>, or east to check out the \u003ca href=\"http://lineup.sfoutsidelands.com/band/chvrches\">Chvrches\u003c/a>? Hike over to Cheese Lands or meander around the bend to Choco Lands? Traverse the meadow for a pint of \u003ca href=\"http://www.marinbrewing.com/mt-tam-pale-ale\">Mt. Tam Pale Ale\u003c/a> or duck into Wine Lands for a glass of \u003ca href=\"http://www.drinkcannonball.com/aboutthewine.htm\">Cannonball merlot\u003c/a>? Empanadas, bratwurst, or chicken curry nachos? Or will you just spend the entire day eating bacon at GastroMagic?\u003c/p>\n\u003cfigure id=\"attachment_85445\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chocolands-art-food1000wendygoodfriend1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chocolands-art-food1000wendygoodfriend1.jpg\" alt=\"Choco Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-85445\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Choco Lands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The decisions can be daunting, \u003ca href=\"http://www.sfoutsidelands.com/festival/festival-map.php\">a map is a must\u003c/a> and like everything else about your Outside Lands adventure, the choice is all yours.\u003c/p>\n\u003cp>\u003cem>Other new and noteworthy additions to Outside Lands this year include:\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>More cheese.\u003c/strong> Cheese Lands is expanding to include four “cheese bar” stations with new varieties and wine pairings, and opportunities to learn about the wonders of cheese from master mongers.\u003c/p>\n\u003cp>\u003cstrong>Mobile goes local.\u003c/strong> In place of the usual hot dog vendors, mobile carts stocked with delicacies crafted by Bay Area artisans will rove the festival grounds. Think savory nibbles from \u003ca href=\"http://www.lacocinasf.org/alicia-tamales-los-mayas/\">Alicia’s Tamales\u003c/a> and the \u003ca href=\"http://www.thebutchersdaughtersf.com/\">Butcher’s Daughter\u003c/a>, and made-to-order flavored cotton candy from \u003ca href=\"http://www.sugarandspun.com/\">Sugar and Spun\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Scooped, Fried and Flipped\u003c/strong>\u003cbr>\nAlways inventive and invariably delectable, San Francisco’s \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\">Humphry Slocombe\u003c/a> ice cream will be on hand this year to dole out their sophisticated scoops (have you tried their Boccalone Prosciutto flavor?). Taste of the Bay curator, Ari Feingold, is also fired up about the debut of vendors like high-end restaurant \u003ca href=\"http://www.aq-sf.com/\">AQ\u003c/a> (dishing up “high brow spaghetti”) and more low-key Indian Street food purveyor, \u003ca href=\"http://curryupnow.com/\">Curry Up Now\u003c/a>. Other newcomers like the \u003ca href=\"http://www.beastandthehare.com/\">Beast and the Hare\u003c/a> will be grilling lamb and shrimp, while \u003ca href=\"http://www.propositionchicken.com/\">Proposition Chicken\u003c/a> will be frying and flipping free-range birds to make savory sandwiches. With every new menu item, Feingold says he tries to build a more complete representation of the Bay Area’s culinary diversity in terms of flavors, styles and price-points.\u003c/p>\n\u003cfigure id=\"attachment_85444\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/beer-lands700wendygoodfriend1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/beer-lands700wendygoodfriend1.jpg\" alt=\"Beer Lands. Wendy Goodfriend\" width=\"700\" height=\"468\" class=\"size-full wp-image-85444\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer Lands. Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Double the Kegs\u003c/strong>\u003cbr>\nJumping the number of breweries from 16 to 30, the offerings at Beer Lands this year reflects the growth of the craft beer movement in northern California. Bay Area additions include \u003ca href=\"http://factionbrewing.com/\">Faction\u003c/a> from Alameda and San Francisco based \u003ca href=\"http://www.headlandsbrewing.com/\">Headlands Brewery\u003c/a>, among others. \u003ca href=\"http://www.strongbow.com/\">Strongbow Hard Apple Cider\u003c/a> and \u003ca href=\"http://www.acecider.com/\">Ace Cider\u003c/a> will also be on tap, rounding out the refreshments curated by Magnolia Brewery owner, \u003ca href=\"http://www.magnoliapub.com/\">Dave McClean\u003c/a>. And if you are looking to stave off the effects of the bone chilling fog that descends on the park each evening, McClean suggests a mug of \u003ca href=\"http://www.highwaterbrewing.com/highwater.php\">Highwater’s Campfire Stout\u003c/a>, which he describes as “a warm s’more in a beer.”\u003c/p>\n\u003cfigure id=\"attachment_85454\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/winelands-wendygoodfriend.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/winelands-wendygoodfriend.jpg\" alt=\"Wine Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-85454\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wine Lands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Perfect Pairings\u003c/strong>\u003cbr>\nThe 36-winery line-up will include some lesser known, top-notch labels like \u003ca href=\"http://www.wine-maker.net/\">Sean Thackrey\u003c/a> and \u003ca href=\"http://www.paperboywines.com/#our-wines\">Paperboy\u003c/a> from Healdsburg, whose wines are packaged in eco-friendly paper bottles. Another newcomer, \u003ca href=\"http://www.oliviabrion.com/\">Olivia Brion\u003c/a>, is the one to drink if you’re going to watch \u003ca href=\"http://noconamusic.com/\">Nocona\u003c/a> perform; the wine is cultivated on the family property of band member Annie Rothschild. As always, there are countless options when it comes to music and wine pairings. Wine Land’s curator, stellar sommelier \u003ca href=\"http://www.foodandwine.com/articles/sommeliers-of-the-year-2013\">Peter Eastlake\u003c/a> offers a few suggestions to get you started:\u003c/p>\n\u003cp>\u003ca href=\"http://lineup.sfoutsidelands.com/band/big-freedia\">\u003cstrong>\u003cem>Big Freedia\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem> and \u003c/em>\u003c/strong>\u003ca href=\"http://www.scharffenbergercellars.com/\">\u003cstrong>\u003cem>Scharffenberger Brut Rose\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“Nothing makes a crowd wanna' bounce like tiny pink bubbles and Big Freedia's incredible show.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://lineup.sfoutsidelands.com/band/tom-petty-and-the-heartbreakers\">\u003cstrong>\u003cem>Tom Petty\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem> and \u003c/em>\u003c/strong>\u003ca href=\"mailto:http://www.josephphelps.com/\">\u003cstrong>\u003cem>Joseph Phelps Vineyard Cabernet Sauvignon\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“These icons deserve each other. There's a spiciness about both Petty and Napa Valley Cabernet, pure and simple.”\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://lineup.sfoutsidelands.com/band/the-killers\">\u003cstrong>\u003cem>The Killers\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem> and \u003c/em>\u003c/strong>\u003ca href=\"http://www.wine-maker.net/\">\u003cstrong>\u003cem>Sean Thackrey Pleiades\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“These guys shoot for the stars when they hit the stage. An astronomical combination.”\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "Along with dozens of new additions to the food and drink line-up at this year’s Outside Lands festival in Golden Gate Park, a new stage called “GastroMagic” will feature rock star caliber chefs, mixologists and even butchers. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85446\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/windmill-friday1000-wendygoodfriend1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/windmill-friday1000-wendygoodfriend1.jpg\" alt=\"Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-85446\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outside Lands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Move over \u003ca href=\"http://www.kanyewest.com/\">Kanye West\u003c/a> and make way for beignets. At this year’s \u003ca href=\"http://www.sfoutsidelands.com/home/\">Outside Lands Festival\u003c/a> in Golden Gate Park (Aug 8-10), celebrated chefs, mixologists and even butchers will take center stage just like the musical talent.\u003c/p>\n\u003cp>An idea concocted by the festival’s directors to bring their fantastical food and music mash-up to the next level, “\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\">GastroMagic\u003c/a>” is a new area dedicated to performances that spotlight the culinary culture and creativity of the Bay Area and beyond. Located in the woods of MacLaren Pass, GastroMagic will include a brand new stage, seating area and a lounge for watching, eating and kicking back with a cocktail from local watering holes like \u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a>, \u003ca href=\"http://www.alembicbar.com/\">The Alembic\u003c/a>, \u003ca href=\"http://www.homesteadsf.com/\">The Homestead\u003c/a>, and the East Bay’s \u003ca href=\"http://www.hotsytotsyclub.com/\">Hotsy Totsy\u003c/a>.\u003c/p>\n\u003cp>Although they may be wielding spatulas and cocktail shakers instead of guitars and maracas, make no mistake – the GastroMagic stage will feature rock star caliber talent including celebrity chef \u003ca href=\"http://offalgood.com/\">Chris Cosentino\u003c/a>, Michelin-starred \u003ca href=\"http://www.bonappetit.com/people/chefs/article/christopher-kostow\">Christopher Kostow\u003c/a>, Evan Rich of San Francisco’s beloved \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a> restaurant, wine phenom \u003ca href=\"http://www.restauranthearth.com/Paul.html\">Paul Grieco\u003c/a> and beer maven \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/28/into-the-cellar-with-dave-mclean-brews-dogpatch-news/\">Dave McLean\u003c/a>, among others. Musicians, comedians and improv artists will also be on hand as part of the gastro-tainment, and there will even be a tasting table for a few lucky fans to sample some of the delicacies whipped up on stage.\u003c/p>\n\u003cp>But if you don’t arrive early enough to snag a spot at the tasting table, fear not: GastroMagic will also be the home of \u003cstrong>BaconLand\u003c/strong>, a new area that makes my mouth water just writing about it. Think flights of bacon from top-notch purveyors including the Bay Area’s \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> and \u003ca href=\"http://bentonscountryhams2.com/\">Benton Bacon\u003c/a> from Tennessee. And if your arteries can take it, \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> is throwing some cheese into the mix to create grilled cheese and bacon sandwiches; an offer my taste buds may not be able to refuse.\u003c/p>\n\u003cfigure id=\"attachment_85471\" class=\"wp-caption aligncenter\" style=\"max-width: 646px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gastromagic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gastromagic.jpg\" alt=\"GastroMagic at Outside Lands. Photo: Courtesy of Outside Lands\" width=\"646\" height=\"397\" class=\"size-full wp-image-85471\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">GastroMagic! Photo: Courtesy of Outside Lands\u003c/figcaption>\u003c/figure>\n\u003cp>Here are a few of the GastroMagic events that piqued our interest. View the \u003ca href=\"http://www.sfoutsidelands.com/gastromagic/\">complete line-up and schedule for GastroMagic\u003c/a> at the Outside Lands website.\u003c/p>\n\u003ch3>FRIDAY\u003c/h3>\n\u003cp>\u003cstrong>Flavor Tripping Food Science with Chris Jones\u003c/strong>\u003cbr>\nHampton Creek chef and former \u003cem>Top Chef\u003c/em> contestant Chris Jones changes food’s molecular anatomy and flavor profile, and talks the future of food technology.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Offal Good Music with Chris Cosentino\u003c/strong>\u003cbr>\nAward-winning chef Chris Cosentino teams up with a musician to discuss the creative process of food and music.\u003c/p>\n\u003cp>\u003cstrong>Chocolate Gold Rush with Holy Ghost! and Guittard Chocolate Company\u003c/strong>\u003cbr>\nA party for the senses ensues with Holy Ghost! spinning and Donald Wressell of Guittard Chocolate Company creating a masterpiece on stage.\u003c/p>\n\u003ch3>SATURDAY\u003c/h3>\n\u003cp>\u003cstrong>Beignets & Bounce Brunch with Big Freedia and Brenda’s French Soul Food\u003c/strong>\u003cbr>\nA New Orleans style brunch like no other, Big Freedia shakes and bounces all over the stage and audience members who answer her call to twerk will be awarded with beignets.\u003c/p>\n\u003cp>\u003cstrong>BBQ & Drank featuring Lewis Black, Dave McLean, Paul Grieco, Andie Ferman & Southpaw BBQ\u003c/strong>\u003cbr>\nA tasting panel led by comedian Lewis Black will determine which goes best, beer, wine or bourbon, with Southpaw BBQ’s creations.\u003c/p>\n\u003ch3>SUNDAY\u003c/h3>\n\u003cp>\u003cstrong>Breakdown Breakdance: Fatted Calf vs. Avedano’s\u003c/strong>\u003cbr>\nFatted Calf competes against female butchery shop Avedano’s to break down a pig while professional dancers break dance on stage.\u003c/p>\n\u003cp>\u003cstrong>Food Fight: Marlowe vs Park Tavern, Hosted by Craig Robinson\u003c/strong>\u003cbr>\nWith a game show inspired format, Craig Robinson hosts as sister restaurants Marlowe and Park Tavern compete against one another in kitchen challenges and trivia\u003c/p>\n\u003cp>\u003cstrong>Mezcal Mambo Limbo\u003c/strong>\u003cbr>\nA discussion of mezcal is amplified by a troupe of mambo dancers and a limbo contest.\u003c/p>\n\u003ch3>Beyond GastroMagic\u003c/h3>\n\u003cp>While GastroMagic takes the cake as the most noteworthy addition to this year’s food and drink line-up, don’t forget about the other \u003ca href=\"http://www.sfoutsidelands.com/taste/\">200 menu items\u003c/a>, \u003ca href=\"http://www.sfoutsidelands.com/wine/\">100 wines\u003c/a> and more than \u003ca href=\"http://www.sfoutsidelands.com/beer/\">50 beers\u003c/a> that will grace the grassy meadows and wooded groves of this food and music fantasyland.\u003c/p>\n\u003cp>Like readers of a “Choose Your Own Adventure” novel, festival goers direct their own experience. Will you head west to listen to The \u003ca href=\"http://lineup.sfoutsidelands.com/band/the-killers\">Killers\u003c/a>, or east to check out the \u003ca href=\"http://lineup.sfoutsidelands.com/band/chvrches\">Chvrches\u003c/a>? Hike over to Cheese Lands or meander around the bend to Choco Lands? Traverse the meadow for a pint of \u003ca href=\"http://www.marinbrewing.com/mt-tam-pale-ale\">Mt. Tam Pale Ale\u003c/a> or duck into Wine Lands for a glass of \u003ca href=\"http://www.drinkcannonball.com/aboutthewine.htm\">Cannonball merlot\u003c/a>? Empanadas, bratwurst, or chicken curry nachos? Or will you just spend the entire day eating bacon at GastroMagic?\u003c/p>\n\u003cfigure id=\"attachment_85445\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chocolands-art-food1000wendygoodfriend1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chocolands-art-food1000wendygoodfriend1.jpg\" alt=\"Choco Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-85445\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Choco Lands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The decisions can be daunting, \u003ca href=\"http://www.sfoutsidelands.com/festival/festival-map.php\">a map is a must\u003c/a> and like everything else about your Outside Lands adventure, the choice is all yours.\u003c/p>\n\u003cp>\u003cem>Other new and noteworthy additions to Outside Lands this year include:\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>More cheese.\u003c/strong> Cheese Lands is expanding to include four “cheese bar” stations with new varieties and wine pairings, and opportunities to learn about the wonders of cheese from master mongers.\u003c/p>\n\u003cp>\u003cstrong>Mobile goes local.\u003c/strong> In place of the usual hot dog vendors, mobile carts stocked with delicacies crafted by Bay Area artisans will rove the festival grounds. Think savory nibbles from \u003ca href=\"http://www.lacocinasf.org/alicia-tamales-los-mayas/\">Alicia’s Tamales\u003c/a> and the \u003ca href=\"http://www.thebutchersdaughtersf.com/\">Butcher’s Daughter\u003c/a>, and made-to-order flavored cotton candy from \u003ca href=\"http://www.sugarandspun.com/\">Sugar and Spun\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Scooped, Fried and Flipped\u003c/strong>\u003cbr>\nAlways inventive and invariably delectable, San Francisco’s \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\">Humphry Slocombe\u003c/a> ice cream will be on hand this year to dole out their sophisticated scoops (have you tried their Boccalone Prosciutto flavor?). Taste of the Bay curator, Ari Feingold, is also fired up about the debut of vendors like high-end restaurant \u003ca href=\"http://www.aq-sf.com/\">AQ\u003c/a> (dishing up “high brow spaghetti”) and more low-key Indian Street food purveyor, \u003ca href=\"http://curryupnow.com/\">Curry Up Now\u003c/a>. Other newcomers like the \u003ca href=\"http://www.beastandthehare.com/\">Beast and the Hare\u003c/a> will be grilling lamb and shrimp, while \u003ca href=\"http://www.propositionchicken.com/\">Proposition Chicken\u003c/a> will be frying and flipping free-range birds to make savory sandwiches. With every new menu item, Feingold says he tries to build a more complete representation of the Bay Area’s culinary diversity in terms of flavors, styles and price-points.\u003c/p>\n\u003cfigure id=\"attachment_85444\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/beer-lands700wendygoodfriend1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/beer-lands700wendygoodfriend1.jpg\" alt=\"Beer Lands. Wendy Goodfriend\" width=\"700\" height=\"468\" class=\"size-full wp-image-85444\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer Lands. Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Double the Kegs\u003c/strong>\u003cbr>\nJumping the number of breweries from 16 to 30, the offerings at Beer Lands this year reflects the growth of the craft beer movement in northern California. Bay Area additions include \u003ca href=\"http://factionbrewing.com/\">Faction\u003c/a> from Alameda and San Francisco based \u003ca href=\"http://www.headlandsbrewing.com/\">Headlands Brewery\u003c/a>, among others. \u003ca href=\"http://www.strongbow.com/\">Strongbow Hard Apple Cider\u003c/a> and \u003ca href=\"http://www.acecider.com/\">Ace Cider\u003c/a> will also be on tap, rounding out the refreshments curated by Magnolia Brewery owner, \u003ca href=\"http://www.magnoliapub.com/\">Dave McClean\u003c/a>. And if you are looking to stave off the effects of the bone chilling fog that descends on the park each evening, McClean suggests a mug of \u003ca href=\"http://www.highwaterbrewing.com/highwater.php\">Highwater’s Campfire Stout\u003c/a>, which he describes as “a warm s’more in a beer.”\u003c/p>\n\u003cfigure id=\"attachment_85454\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/winelands-wendygoodfriend.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/winelands-wendygoodfriend.jpg\" alt=\"Wine Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-85454\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wine Lands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Perfect Pairings\u003c/strong>\u003cbr>\nThe 36-winery line-up will include some lesser known, top-notch labels like \u003ca href=\"http://www.wine-maker.net/\">Sean Thackrey\u003c/a> and \u003ca href=\"http://www.paperboywines.com/#our-wines\">Paperboy\u003c/a> from Healdsburg, whose wines are packaged in eco-friendly paper bottles. Another newcomer, \u003ca href=\"http://www.oliviabrion.com/\">Olivia Brion\u003c/a>, is the one to drink if you’re going to watch \u003ca href=\"http://noconamusic.com/\">Nocona\u003c/a> perform; the wine is cultivated on the family property of band member Annie Rothschild. As always, there are countless options when it comes to music and wine pairings. Wine Land’s curator, stellar sommelier \u003ca href=\"http://www.foodandwine.com/articles/sommeliers-of-the-year-2013\">Peter Eastlake\u003c/a> offers a few suggestions to get you started:\u003c/p>\n\u003cp>\u003ca href=\"http://lineup.sfoutsidelands.com/band/big-freedia\">\u003cstrong>\u003cem>Big Freedia\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem> and \u003c/em>\u003c/strong>\u003ca href=\"http://www.scharffenbergercellars.com/\">\u003cstrong>\u003cem>Scharffenberger Brut Rose\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“Nothing makes a crowd wanna' bounce like tiny pink bubbles and Big Freedia's incredible show.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://lineup.sfoutsidelands.com/band/tom-petty-and-the-heartbreakers\">\u003cstrong>\u003cem>Tom Petty\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem> and \u003c/em>\u003c/strong>\u003ca href=\"mailto:http://www.josephphelps.com/\">\u003cstrong>\u003cem>Joseph Phelps Vineyard Cabernet Sauvignon\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“These icons deserve each other. There's a spiciness about both Petty and Napa Valley Cabernet, pure and simple.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://lineup.sfoutsidelands.com/band/the-killers\">\u003cstrong>\u003cem>The Killers\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem> and \u003c/em>\u003c/strong>\u003ca href=\"http://www.wine-maker.net/\">\u003cstrong>\u003cem>Sean Thackrey Pleiades\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“These guys shoot for the stars when they hit the stage. An astronomical combination.”\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Can Finishing A Big Bowl Of Ramen Make Dreams Come True?",
"title": "Can Finishing A Big Bowl Of Ramen Make Dreams Come True?",
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"content": "\u003cfigure id=\"attachment_85200\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen2_wide-6400fea55ce4fbfefb779c2dbbb1c026a8a5e350.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen2_wide-6400fea55ce4fbfefb779c2dbbb1c026a8a5e350.jpg\" alt=\"At Yume Wo Katare, eating ramen is treated as a path to personal fulfillment. Photo: Andrea Shea for WBUR\" width=\"3000\" height=\"1685\" class=\"size-full wp-image-85200\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Yume Wo Katare, eating ramen is treated as a path to personal fulfillment. Photo: Andrea Shea for WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/25/334896524/can-finishing-a-big-bowl-of-ramen-make-dreams-come-true\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/07/20140725_atc_ramen_shop_serves_noodles_with_a_heaping_side_of_nurture.mp3\"] \u003c/p>\n\u003cp>by Andrea Shea, from \u003ca href=\"http://www.wbur.org/\">WBUR\u003c/a> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/25/334896524/can-finishing-a-big-bowl-of-ramen-make-dreams-come-true\">The Salt at NPR Food\u003c/a> (7/25/14)\u003c/p>\n\u003cp>You can find ramen, the Japanese noodle soup that's meant to be slurped, almost anywhere in the U.S. these days. Ramen shops continue to pop up, and you can find renditions on the menus of restaurants and gastropubs.\u003c/p>\n\u003cp>But there's a truly funky noodle spot in Cambridge called \u003ca href=\"http://www.yumewokatare.com/\">Yume Wo Katare\u003c/a> that serves more than just ramen.\u003c/p>\n\u003cp>There aren't many restaurants where you get praised by everyone around you for clearing your plate or bowl. But that's exactly what happens at Yume Wo Katare.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Everyone, he did a good job!\"\u003c/p>\n\u003cp>You'll hear that again and again over the course of a meal in the cozy but loud space.\u003c/p>\n\u003cfigure id=\"attachment_85201\" class=\"wp-caption aligncenter\" style=\"max-width: 3648px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen4-2feb3195f6609c2bc6030aea95cf121b3ae5d3f4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen4-2feb3195f6609c2bc6030aea95cf121b3ae5d3f4.jpg\" alt=\"There are two choices at Yume Wo Katare: ramen topped with pork ($12), or ramen topped with more pork ($14). Extra garlic and fat can be added, too. Photo: Andrea Shea for WBUR\" width=\"3648\" height=\"2734\" class=\"size-full wp-image-85201\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There are two choices at Yume Wo Katare: ramen topped with pork ($12), or ramen topped with more pork ($14). Extra garlic and fat can be added, too. Photo: Andrea Shea for WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>Owner and ramen master Tsuyoshi Nishioka yells the traditional welcome \"\u003cem>Irasshaimase!\u003c/em>\" — more or less \"come in\" — at customers from behind the long counter that separates his open kitchen and the shop's 18-seat dining room. Sometimes people wait more than an hour outside on the sidewalk in all temperatures to participate in this novel but highly regimented ramen experience.\u003c/p>\n\u003cp>\u003cstrong>Here's the protocol:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>First you order. There are only two choices: ramen that's swimming in broth topped with pork ($12), or ramen topped with more pork ($14). Extra garlic and fat can be added too.\u003c/li>\n\u003cli>Then diners are shown the self-service chopstick and water station before being told which seat to take along the three rows of tables that face the kitchen. The space feels a little like a classroom, with brightly painted walls covered in cartoons that illustrate the appropriate way to consume your bowl of noodles once it arrives.\u003c/li>\n\u003cli>Once diners settle into their spots, server Makoto Yamamoto explains the ramen shop's philosophy.\u003c/li>\n\u003c/ol>\n\u003cp>\"Thank you for coming to Yume Wo Katare, which means 'talk about your dreams' in Japanese,\" Yamamoto says. \"Whatever dreams you may have, how we can help you with that is the ramen he's preparing right now. So if you can finish this high bowl of ramen, you can do anything in life. That's the concept. OK, good luck with your ramen, and thank you very much!\"\u003c/p>\n\u003cp>Eating ramen here is seen as a path to personal fulfillment. Some customers write their dreams down and hang them on the restaurant's walls. One reads, \"skydiving.\" Another, \"one month without sugar.\" Most are written in Japanese.\u003c/p>\n\u003cp>\"Each person understands another meaning [of the philosophy],\" 34-year-old ramen chef Nishioka says. \"So it's good for our restaurant.\"\u003c/p>\n\u003cp>Nishioka opened Yume Wo Katare in November 2012. Since then, he's been encouraging people to reclaim abandoned dreams and nurture new ones.\u003c/p>\n\u003cp>Like a ramen guru, Nishioka believes dreams require fortitude and deep concentration — just like eating a heaping pile of his homemade noodles does.\u003c/p>\n\u003cp>\"When ramen is coming, grab chopsticks and don't stop until you finish eating the bowl,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_85202\" class=\"wp-caption aligncenter\" style=\"max-width: 2921px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen04-1a5bc520c3c3e6804054b9a63f5a8ae16d393ab5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen04-1a5bc520c3c3e6804054b9a63f5a8ae16d393ab5.jpg\" alt=\"At this shop, finishing the huge, rich bowls of ramen requires fortitude and deep concentration. Photo: Andrea Shea for WBUR\" width=\"2921\" height=\"2191\" class=\"size-full wp-image-85202\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At this shop, finishing the huge, rich bowls of ramen requires fortitude and deep concentration. Photo: Andrea Shea for WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>If you finish everything Nishioka loaded into your steaming bowl, the room erupts in cheers of, \"Everybody, we have a perfect!\" along with claps and giggles. (I managed this feat on my third time eating at Yume Wo Katare, and I have doubts I'll ever be able to do it again.)\u003c/p>\n\u003cp>If you eat your noodles but can't drink every drop of the rich broth you earn a different cheer: \"Everyone, he did a good job!\"\u003c/p>\n\u003cp>Those with smaller appetites are met with an \"almost\" or \"next time.\" The goal, chef Nishioka says, is to push people beyond what they think they're capable of.\u003c/p>\n\u003cp>\"It's an interactive kind of experience, even when you're going alone,\" explains customer Chris Shipley. \"So yeah, I've waited in lines over an hour.\"\u003c/p>\n\u003cp>Shipley has eaten here once a month since moving to the area in September. The ramen is different and delicious, he says, adding that he doesn't shoot for a \"perfect\" anymore.\u003c/p>\n\u003cp>\"I've decided to get down to a 'good job,' because sometimes 'perfect' is a little too much. It's really greasy,\" he says. \"That broth has a lot of fat in it.\"\u003c/p>\n\u003cp>The fatty broth and chewy noodles come with thick, tender slices of rolled pork belly that lay on a bed of bean sprouts, bok choy and minced garlic.\u003c/p>\n\u003cfigure id=\"attachment_85203\" class=\"wp-caption aligncenter\" style=\"max-width: 2958px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen1-6cecb0429670780be84b54e7c1b78dfd0ce467b8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen1-6cecb0429670780be84b54e7c1b78dfd0ce467b8.jpg\" alt=\"Chef Tsuyoshi Nishioka says waiting in line for ramen builds anticipation in his customers. Photo: Andrea Shea for WBUR\" width=\"2958\" height=\"2217\" class=\"size-full wp-image-85203\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Tsuyoshi Nishioka says waiting in line for ramen builds anticipation in his customers. Photo: Andrea Shea for WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>This style is called jiro ramen, and it's rare in the U.S. Nishioka learned to make it at a famous Japanese restaurant chain called Ramen Jiro. He opened five of his own shops — in Kobe, Kyoto and Osaka — then sold them to his managers before searching for a space in the U.S.\u003c/p>\n\u003cp>Over the past few months, owner Nishioka and his friend Ryo Takahashi have started hosting workshops at the restaurant on Monday night to help their peers develop strategies.\u003c/p>\n\u003cp>\"There's a lot of Japanese population here — especially students who haven't really figured out their life yet,\" Takahashi explains. \"So we're trying to help to talk about what's your plan, and you know, what's your dream, and what do you want to do in the future?\"\u003c/p>\n\u003cp>Twenty-year-old Satomi Yoshida tries to attend every Monday. She's a student at Bunker Hill Community College and says she first came to Yume to talk about her dreams. The ramen came second, but she added, \"Eating ramen here, always I feel some positive power.\"\u003c/p>\n\u003cp>And she compares finishing a bowl of ramen to running a marathon.\u003c/p>\n\u003cp>\"It's just me and the ramen,\" Yoshida says with a smile.\u003c/p>\n\u003cp>Nishioka hopes more people will drop by the weekly Monday night meetings. The restaurant is closed that night, but business is brisk most others. It's so good that Nishioka can shut down the shop every few months to go back to Japan.\u003c/p>\n\u003cp>When asked about his own future, Nishioka muses that maybe, just maybe, he won't even serve ramen — as long as he can keep encouraging other people to dream on.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.wbur.org\">WBUR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Andrea Shea, from \u003ca href=\"http://www.wbur.org/\">WBUR\u003c/a> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/25/334896524/can-finishing-a-big-bowl-of-ramen-make-dreams-come-true\">The Salt at NPR Food\u003c/a> (7/25/14)\u003c/p>\n\u003cp>You can find ramen, the Japanese noodle soup that's meant to be slurped, almost anywhere in the U.S. these days. Ramen shops continue to pop up, and you can find renditions on the menus of restaurants and gastropubs.\u003c/p>\n\u003cp>But there's a truly funky noodle spot in Cambridge called \u003ca href=\"http://www.yumewokatare.com/\">Yume Wo Katare\u003c/a> that serves more than just ramen.\u003c/p>\n\u003cp>There aren't many restaurants where you get praised by everyone around you for clearing your plate or bowl. But that's exactly what happens at Yume Wo Katare.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Everyone, he did a good job!\"\u003c/p>\n\u003cp>You'll hear that again and again over the course of a meal in the cozy but loud space.\u003c/p>\n\u003cfigure id=\"attachment_85201\" class=\"wp-caption aligncenter\" style=\"max-width: 3648px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen4-2feb3195f6609c2bc6030aea95cf121b3ae5d3f4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen4-2feb3195f6609c2bc6030aea95cf121b3ae5d3f4.jpg\" alt=\"There are two choices at Yume Wo Katare: ramen topped with pork ($12), or ramen topped with more pork ($14). Extra garlic and fat can be added, too. Photo: Andrea Shea for WBUR\" width=\"3648\" height=\"2734\" class=\"size-full wp-image-85201\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There are two choices at Yume Wo Katare: ramen topped with pork ($12), or ramen topped with more pork ($14). Extra garlic and fat can be added, too. Photo: Andrea Shea for WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>Owner and ramen master Tsuyoshi Nishioka yells the traditional welcome \"\u003cem>Irasshaimase!\u003c/em>\" — more or less \"come in\" — at customers from behind the long counter that separates his open kitchen and the shop's 18-seat dining room. Sometimes people wait more than an hour outside on the sidewalk in all temperatures to participate in this novel but highly regimented ramen experience.\u003c/p>\n\u003cp>\u003cstrong>Here's the protocol:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>First you order. There are only two choices: ramen that's swimming in broth topped with pork ($12), or ramen topped with more pork ($14). Extra garlic and fat can be added too.\u003c/li>\n\u003cli>Then diners are shown the self-service chopstick and water station before being told which seat to take along the three rows of tables that face the kitchen. The space feels a little like a classroom, with brightly painted walls covered in cartoons that illustrate the appropriate way to consume your bowl of noodles once it arrives.\u003c/li>\n\u003cli>Once diners settle into their spots, server Makoto Yamamoto explains the ramen shop's philosophy.\u003c/li>\n\u003c/ol>\n\u003cp>\"Thank you for coming to Yume Wo Katare, which means 'talk about your dreams' in Japanese,\" Yamamoto says. \"Whatever dreams you may have, how we can help you with that is the ramen he's preparing right now. So if you can finish this high bowl of ramen, you can do anything in life. That's the concept. OK, good luck with your ramen, and thank you very much!\"\u003c/p>\n\u003cp>Eating ramen here is seen as a path to personal fulfillment. Some customers write their dreams down and hang them on the restaurant's walls. One reads, \"skydiving.\" Another, \"one month without sugar.\" Most are written in Japanese.\u003c/p>\n\u003cp>\"Each person understands another meaning [of the philosophy],\" 34-year-old ramen chef Nishioka says. \"So it's good for our restaurant.\"\u003c/p>\n\u003cp>Nishioka opened Yume Wo Katare in November 2012. Since then, he's been encouraging people to reclaim abandoned dreams and nurture new ones.\u003c/p>\n\u003cp>Like a ramen guru, Nishioka believes dreams require fortitude and deep concentration — just like eating a heaping pile of his homemade noodles does.\u003c/p>\n\u003cp>\"When ramen is coming, grab chopsticks and don't stop until you finish eating the bowl,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_85202\" class=\"wp-caption aligncenter\" style=\"max-width: 2921px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen04-1a5bc520c3c3e6804054b9a63f5a8ae16d393ab5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen04-1a5bc520c3c3e6804054b9a63f5a8ae16d393ab5.jpg\" alt=\"At this shop, finishing the huge, rich bowls of ramen requires fortitude and deep concentration. Photo: Andrea Shea for WBUR\" width=\"2921\" height=\"2191\" class=\"size-full wp-image-85202\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At this shop, finishing the huge, rich bowls of ramen requires fortitude and deep concentration. Photo: Andrea Shea for WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>If you finish everything Nishioka loaded into your steaming bowl, the room erupts in cheers of, \"Everybody, we have a perfect!\" along with claps and giggles. (I managed this feat on my third time eating at Yume Wo Katare, and I have doubts I'll ever be able to do it again.)\u003c/p>\n\u003cp>If you eat your noodles but can't drink every drop of the rich broth you earn a different cheer: \"Everyone, he did a good job!\"\u003c/p>\n\u003cp>Those with smaller appetites are met with an \"almost\" or \"next time.\" The goal, chef Nishioka says, is to push people beyond what they think they're capable of.\u003c/p>\n\u003cp>\"It's an interactive kind of experience, even when you're going alone,\" explains customer Chris Shipley. \"So yeah, I've waited in lines over an hour.\"\u003c/p>\n\u003cp>Shipley has eaten here once a month since moving to the area in September. The ramen is different and delicious, he says, adding that he doesn't shoot for a \"perfect\" anymore.\u003c/p>\n\u003cp>\"I've decided to get down to a 'good job,' because sometimes 'perfect' is a little too much. It's really greasy,\" he says. \"That broth has a lot of fat in it.\"\u003c/p>\n\u003cp>The fatty broth and chewy noodles come with thick, tender slices of rolled pork belly that lay on a bed of bean sprouts, bok choy and minced garlic.\u003c/p>\n\u003cfigure id=\"attachment_85203\" class=\"wp-caption aligncenter\" style=\"max-width: 2958px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen1-6cecb0429670780be84b54e7c1b78dfd0ce467b8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen1-6cecb0429670780be84b54e7c1b78dfd0ce467b8.jpg\" alt=\"Chef Tsuyoshi Nishioka says waiting in line for ramen builds anticipation in his customers. Photo: Andrea Shea for WBUR\" width=\"2958\" height=\"2217\" class=\"size-full wp-image-85203\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Tsuyoshi Nishioka says waiting in line for ramen builds anticipation in his customers. Photo: Andrea Shea for WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>This style is called jiro ramen, and it's rare in the U.S. Nishioka learned to make it at a famous Japanese restaurant chain called Ramen Jiro. He opened five of his own shops — in Kobe, Kyoto and Osaka — then sold them to his managers before searching for a space in the U.S.\u003c/p>\n\u003cp>Over the past few months, owner Nishioka and his friend Ryo Takahashi have started hosting workshops at the restaurant on Monday night to help their peers develop strategies.\u003c/p>\n\u003cp>\"There's a lot of Japanese population here — especially students who haven't really figured out their life yet,\" Takahashi explains. \"So we're trying to help to talk about what's your plan, and you know, what's your dream, and what do you want to do in the future?\"\u003c/p>\n\u003cp>Twenty-year-old Satomi Yoshida tries to attend every Monday. She's a student at Bunker Hill Community College and says she first came to Yume to talk about her dreams. The ramen came second, but she added, \"Eating ramen here, always I feel some positive power.\"\u003c/p>\n\u003cp>And she compares finishing a bowl of ramen to running a marathon.\u003c/p>\n\u003cp>\"It's just me and the ramen,\" Yoshida says with a smile.\u003c/p>\n\u003cp>Nishioka hopes more people will drop by the weekly Monday night meetings. The restaurant is closed that night, but business is brisk most others. It's so good that Nishioka can shut down the shop every few months to go back to Japan.\u003c/p>\n\u003cp>When asked about his own future, Nishioka muses that maybe, just maybe, he won't even serve ramen — as long as he can keep encouraging other people to dream on.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Not My Job: French Laundry Chef Thomas Keller Gets Quizzed On Actual Laundry",
"title": "Not My Job: French Laundry Chef Thomas Keller Gets Quizzed On Actual Laundry",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85058\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap04020504434_enl-56dfcbd0d7a5f206ed7ebc6b2065aadcb8af887a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap04020504434_enl-56dfcbd0d7a5f206ed7ebc6b2065aadcb8af887a.jpg\" alt=\"Chef Thomas Keller checks out preparations in the kitchen of his New York restaurant, Per Se, in the Time Warner Center, in February 2004. Photo: Richard Drew/AP\" width=\"2000\" height=\"1286\" class=\"size-full wp-image-85058\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Thomas Keller checks out preparations in the kitchen of his New York restaurant, Per Se, in the Time Warner Center, in February 2004. Photo: Richard Drew/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Show\u003c/strong> on \u003ca href=\"http://www.npr.org/2014/07/19/332570027/not-my-job-french-laundry-chef-thomas-keller-gets-quizzed-on-actual-laundry\">Wait Wait...Don't Tell Me\u003c/a> (July 18, 2014) [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/waitwait/2014/07/20140719_waitwait_04.mp3\"] \u003c/p>\n\u003cp>Twenty years ago, chef Thomas Keller bought a little restaurant in Napa Valley called The French Laundry and transformed it into one of the finest restaurants in the country. He's inspired countless other chefs, consulted on the film \u003cem>Ratatouille\u003c/em>, opened other award-winning restaurants, and convinced people to pay $100 for a corn pudding appetizer.\u003c/p>\n\u003cp>We've invited Keller to play a game called \"Light starch, on hangers please, and I'll need it Wednesday.\" Keller has done pretty well running a business called The French Laundry, but how many clothes has he cleaned? We'll ask him three questions about actual laundry.\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Transcript :\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>PETER SAGAL, HOST: \u003c/p>\n\u003cp>And now the game where we like to ask people who do amazing things to try their hand at something rather mundane. Twenty years ago exactly, Chef Thomas Keller bought a little restaurant in Napa, California called the French Laundry and transformed it into the finest restaurant in the country. He's inspired countless other chefs. He consulted on the film \"Ratatouille.\" He opened other award-winning restaurants and convinced people to pay $100 for a corn pudding appetizer. Thomas Keller, welcome to WAIT WAIT ...DON'T TELL ME.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>THOMAS KELLER: It's good to be here. Thank you.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>KELLER: But...\u003c/p>\n\u003cp>SAGAL: But...\u003c/p>\n\u003cp>KELLER: But, wait.\u003c/p>\n\u003cp>SAGAL: But wait, what?\u003c/p>\n\u003cp>KELLER: Wait. We have something for you. There you go.\u003c/p>\n\u003cp>BILL KURTIS, BYLINE: Wow.\u003c/p>\n\u003cp>ROY BLOUNT JR: Oh, man. Look at that\u003c/p>\n\u003cp>BOBCAT GOLDTHWAIT: For the folks at home, the entire audience is getting food.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: While the other guys...\u003c/p>\n\u003cp>BLOUNT JR: You started out with one loaf and one fish and look at this.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>BLOUNT JR: It's amazing.\u003c/p>\n\u003cp>SAGAL: While we're getting everything handed out to the panelists, what do we have here?\u003c/p>\n\u003cp>KELLER: You are holding the coronet of Atlantic salmon...\u003c/p>\n\u003cp>SAGAL: Yeah.\u003c/p>\n\u003cp>KELLER: With creme fraiche and sweet onions, sweet red onions inside. And so basically what it is for all intensive purpose - it's a cracker with sour cream and salmon.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: And I should say that what this looks like is a tiny little ice cream cone.\u003c/p>\n\u003cp>GOLDTHWAIT: Can I get jimmies on this?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>BLOUNT JR: It's awfully good.\u003c/p>\n\u003cp>SAGAL: Oh, my god.\u003c/p>\n\u003cp>KELLER: Does it taste like what I just described? A cracker with sour cream and salmon, right?\u003c/p>\n\u003cp>BLOUNT JR: The salmon is delightful.\u003c/p>\n\u003cp>GOLDTHWAIT: I have to say though, like, they're really tiny.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: OK, but this is actually a great way - thank you, by the way.\u003c/p>\n\u003cp>KELLER: Oh, you're welcome. A little refresher. You guys needed something.\u003c/p>\n\u003cp>SAGAL: We did.\u003c/p>\n\u003cp>KELLER: You were starting to die down a little bit.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: We were flagging. I'm sure with a morsel of food that big we can go another four or five minutes.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: I have a couple of questions for you. First of all, is that something you serve at your restaurant?\u003c/p>\n\u003cp>KELLER: We service it to every guest that comes to our restaurant, yes. We have served it to every guest that comes to the restaurant for the past 20 years.\u003c/p>\n\u003cp>SAGAL: Really?\u003c/p>\n\u003cp>KELLER: Yes, and if you add Per Se to that, that's 11 years. So that's 31 years of serving the coronet.\u003c/p>\n\u003cp>SAGAL: Per Se is your award-winning restaurant in New York.\u003c/p>\n\u003cp>KELLER: In New York, correct.\u003c/p>\n\u003cp>SAGAL: Right, OK. Now, I want to - because this is actually wonderful, even though the audience couldn't see or...\u003c/p>\n\u003cp>KELLER: I'm sorry.\u003c/p>\n\u003cp>SAGAL: ...I pity them - taste it. This is - is this, would you say, typical of your approach to food - it is basically a little ice cream cone made of salmon, cream, cracker, you even made little chive jimmies. And this is all to make a tiny little bite of food and we're not even to the stuff you charge people for.\u003c/p>\n\u003cp>KELLER: But it's one of the most important parts of the meal.\u003c/p>\n\u003cp>SAGAL: Why?\u003c/p>\n\u003cp>KELLER: And why?\u003c/p>\n\u003cp>SAGAL: Why?\u003c/p>\n\u003cp>KELLER: I knew you were going to ask why - because it's a way of opening up. Somebody comes to the restaurant, they're at the French Laundry or they're at Per Se, and, you know, sometimes those kind of restaurants can be a little intimidating, right. And so we want to kind of break the ice. And what better way to break the ice then to give them something that looks like an ice cream cone. If you don't smile at that, then you have no sense of humor whatsoever.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: Right. And so not only does it make them smile, right, breaks down that intimidation, but then they eat it and because it has reference points because it taste like something they've had before - a cracker with sour cream and salmon - they like it.\u003c/p>\n\u003cp>SAGAL: I want to back up a little bit. So you bought this restaurant, it was a preexistent restaurant, the French Laundry.\u003c/p>\n\u003cp>KELLER: Correct.\u003c/p>\n\u003cp>SAGAL: In Napa, California, about 20 years ago.\u003c/p>\n\u003cp>KELLER: That's right.\u003c/p>\n\u003cp>SAGAL: And at that time, I'm sure, it was more of a traditional restaurant - you ordered some food, the food came, you ate it, you left. But you brought this approach to food where it's more of a theatrical production. You go in and, if I understand correctly, you pay a lot of money, but it's fixed - what it is - and you just bring out a secession of dishes.\u003c/p>\n\u003cp>KELLER: Correct.\u003c/p>\n\u003cp>SAGAL: And each of them are like that, they're brilliant little composed, extraordinary little sculptural things.\u003c/p>\n\u003cp>KELLER: Well, you know, we try to base our food on the law of diminishing return, right.\u003c/p>\n\u003cp>SAGAL: OK.\u003c/p>\n\u003cp>KELLER: The more you have of something, the less you like it. So we want to give you just enough that when you've had that last bite, you go, god, I wish I had a little more. And then you say, no, you can't have anymore.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: And then we bring out the next dish because at that moment when you've had that last bite and you say you want a little more, that's the moment when it's been a perfect experience for that food. And the next dish comes out and we hope to achieve the same thing, so by the time you've gone through this 10, 11, 12 or 13 courses, of course your appetite has been satisfied. You've had a great express over a three-hour period, a three-and-a-half-hour period depending on how many people you're with. So the one thing I always recommend is come to the French Laundry or Per Se with somebody you like.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: Because if you come with somebody you don't like, you're going to be in big trouble.\u003c/p>\n\u003cp>SAGAL: Because you're spending a lot of time with them. Aren't you then - you're inviting people to spend hundreds of dollars to come in and spend hours just getting tiny bites of things that leave them just wanting a little bit more, and you work so hard at this, aren't you approaching your ideal of getting people to come spend all day, give you thousands of dollars and get nothing?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: And leave happy.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>ROXANNE ROBERTS: You said that people are sometimes intimidated when they come - what was the most intimidated that you've ever been in serving someone?\u003c/p>\n\u003cp>KELLER: You know, I think we got a little nervous when Julia Child walked in. And she walked in the back door and into the kitchen and walked over to the chef de partie on the meat and wanted to know what he was doing. And she just kind of cruised around the kitchen. But after you get to know them and - you know, they just want to have good food.\u003c/p>\n\u003cp>GOLDTHWAIT: Did you eventually get locks for that backdoor?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>BLOUNT JR: Why do you call it the French Laundry?\u003c/p>\n\u003cp>KELLER: I didn't call it the French Laundry. I bought the restaurant. It was open in 1977 and it was called - the building was called the French Laundry because actually there was a French laundry at one time in its history. And so it just stayed.\u003c/p>\n\u003cp>GOLDTHWAIT: So wait, the French were washing their clothes?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: I was heard in an interview with Steven Spielberg where he said whenever he sees somebody else's movie, he has to sit there with a stone face because if he grimaces or looks bored everybody will be talking about, oh, my God, Steven Spielberg doesn't like it.\u003c/p>\n\u003cp>KELLER: Sure.\u003c/p>\n\u003cp>SAGAL: Have you ever been in a restaurant or at a friend's house for a meal and it's been awful and you say to yourself I cannot say a word, I cannot indicate anything, I have to clean my plate 'cause otherwise people will talk about how Thomas Keller didn't like it?\u003c/p>\n\u003cp>KELLER: Yes.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: But not in somebody's home because most people always cook something that they're comfortable with.\u003c/p>\n\u003cp>SAGAL: Right.\u003c/p>\n\u003cp>KELLER: And if they're comfortable it, they usually do a good job. When you go out to dinner sometimes to some young chefs, you know, and they want to impress you, right. You're, you know, Thomas Keller or - and they're coming to your restaurant they want to make sure that they, you know, pull out all the stops. And sometimes it can be a little bit problematic, you know. Sometimes the portions are a little bit too big and, you know, you had 20 of them and it's like, you know, OK.\u003c/p>\n\u003cp>SAGAL: Have you ever, like, put food in your napkin and hid it?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: Have you ever, like, put your head back and tried to swallow like a bird getting down a big bug.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: No, no. It's never been - it's never been quite that bad.\u003c/p>\n\u003cp>SAGAL: OK. Glad to hear.\u003c/p>\n\u003cp>KELLER: Yes.\u003c/p>\n\u003cp>SAGAL: And we're free Thursday if you want to come over.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: Thomas Keller, we are delighted you're here, not just because you brought us food, but, Thomas Keller, we've invited you here to play a game we're calling...\u003c/p>\n\u003cp>KURTIS: \"Light starch, on hangers please, and I'll need it Wednesday.\"\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: You've done pretty well running this business called the French Laundry, but how many clothes have you cleaned? That's what we figured. Very few. So we're going to ask you three questions about actual laundries. Get two correct, you'll win our prize for one of our listeners - Carl's voice on their home voicemail. Bill, who is Chef Keller playing for?\u003c/p>\n\u003cp>KURTIS: Amanda Peck of San Francisco, California.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: Ready to play, chef?\u003c/p>\n\u003cp>KELLER: I'm ready.\u003c/p>\n\u003cp>SAGAL: All right. Here's your first question - sometimes it's a good idea to not launder your clothes. To not wonder close so you can make use of which of these - A, the brief safe, a place to store your cash and valuables that looks like a pair of dirty underwear so no burglar would ever touch it.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: B, the CIA headquarter's new entry system identifies you by swabbing your shirt for your unique BO or stink print. Or C, you want to where a Banana Republic's new American Oxford that comes pre-stained with barbecue sauce so you can't ruin it.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: One of these exists.\u003c/p>\n\u003cp>KELLER: I would say A.\u003c/p>\n\u003cp>SAGAL: You're going to go A, the brief safe.\u003c/p>\n\u003cp>KELLER: The brief safe.\u003c/p>\n\u003cp>SAGAL: You are correct.\u003c/p>\n\u003cp>(SOUNDBITE OF BELL)\u003c/p>\n\u003cp>SAGAL: Can you buy this thing?\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: We looked at pictures in the internet, it is failsafe, nobody will ever touch this.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: That's very good. Laundromats can be exciting places. Which of these is a real headline from the Montana Standard back in 2005 - A, Klan leader fails to separate, announces pink robes are in this year. B, leprechaun robs Front Street laundry. C, man trapped in laundry machine says, quote, it wasn't bad until the spin cycle.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: So you have the spin cycle, you have the leprechaun and you have the Klan member.\u003c/p>\n\u003cp>SAGAL: Right. Actual headline in the Montana Standard.\u003c/p>\n\u003cp>KELLER: A.\u003c/p>\n\u003cp>SAGAL: You're going to go for A, Klan leader?\u003c/p>\n\u003cp>KELLER: Yeah.\u003c/p>\n\u003cp>SAGAL: No, it was actually leprechaun. This was on St. Patrick's Day. The robber was wearing a fake black beard, mustache, black plastic derby hat and green kilt. Said the clerk in Butte, Montana - Butte gets pretty crazy on St. Patrick's Day.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: All right. We have three courses, we've had two. You have one to go. If you get this one right, you'll win a prize. Some people really, really, really care about their laundries in which of these cases - A, at the end of each week of filming, the cast of the film \"Captain America\" all washed their customs on star Chris Evans' washboard abs.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: B, Lady Gaga created her own mystique seven spice detergent formula for washing her meat dress.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: Or C, First Lady Bess Truman insisted on mailing her clothes back to Kansas City from Washington for washing.\u003c/p>\n\u003cp>KELLER: I would say C.\u003c/p>\n\u003cp>SAGAL: You'd go for C?\u003c/p>\n\u003cp>KELLER: C.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: This is true.\u003c/p>\n\u003cp>(SOUNDBITE OF BELL)\u003c/p>\n\u003cp>SAGAL: Bill, how did Thomas Keller do on our quiz?\u003c/p>\n\u003cp>KURTIS: He got 2 out of 3, that's a winner in my book.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: Thomas Keller is a chef, a restaurateur, the author of many cookbooks. You can eat his foot at the French Laundry near San Francisco and Per Se in New York or also in Las Vegas, but good luck getting a reservation. Thomas Keller, thank you so much for joining us. What a pleasure to talk to you, chef.\u003c/p>\n\u003cp>KELLER: Thank you.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: Chef Keller, ladies and gentlemen.\u003c/p>\n\u003cp>(APPLAUSE) Transcript provided by NPR, Copyright NPR.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\n\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Twenty years ago, chef Thomas Keller bought a little restaurant in Napa Valley called The French Laundry and transformed it into one of the finest restaurants in the country. He's inspired countless other chefs, consulted on the film \u003cem>Ratatouille\u003c/em>, opened other award-winning restaurants, and convinced people to pay $100 for a corn pudding appetizer.\u003c/p>\n\u003cp>We've invited Keller to play a game called \"Light starch, on hangers please, and I'll need it Wednesday.\" Keller has done pretty well running a business called The French Laundry, but how many clothes has he cleaned? We'll ask him three questions about actual laundry.\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Transcript :\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>PETER SAGAL, HOST: \u003c/p>\n\u003cp>And now the game where we like to ask people who do amazing things to try their hand at something rather mundane. Twenty years ago exactly, Chef Thomas Keller bought a little restaurant in Napa, California called the French Laundry and transformed it into the finest restaurant in the country. He's inspired countless other chefs. He consulted on the film \"Ratatouille.\" He opened other award-winning restaurants and convinced people to pay $100 for a corn pudding appetizer. Thomas Keller, welcome to WAIT WAIT ...DON'T TELL ME.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>THOMAS KELLER: It's good to be here. Thank you.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>KELLER: But...\u003c/p>\n\u003cp>SAGAL: But...\u003c/p>\n\u003cp>KELLER: But, wait.\u003c/p>\n\u003cp>SAGAL: But wait, what?\u003c/p>\n\u003cp>KELLER: Wait. We have something for you. There you go.\u003c/p>\n\u003cp>BILL KURTIS, BYLINE: Wow.\u003c/p>\n\u003cp>ROY BLOUNT JR: Oh, man. Look at that\u003c/p>\n\u003cp>BOBCAT GOLDTHWAIT: For the folks at home, the entire audience is getting food.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: While the other guys...\u003c/p>\n\u003cp>BLOUNT JR: You started out with one loaf and one fish and look at this.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>BLOUNT JR: It's amazing.\u003c/p>\n\u003cp>SAGAL: While we're getting everything handed out to the panelists, what do we have here?\u003c/p>\n\u003cp>KELLER: You are holding the coronet of Atlantic salmon...\u003c/p>\n\u003cp>SAGAL: Yeah.\u003c/p>\n\u003cp>KELLER: With creme fraiche and sweet onions, sweet red onions inside. And so basically what it is for all intensive purpose - it's a cracker with sour cream and salmon.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: And I should say that what this looks like is a tiny little ice cream cone.\u003c/p>\n\u003cp>GOLDTHWAIT: Can I get jimmies on this?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>BLOUNT JR: It's awfully good.\u003c/p>\n\u003cp>SAGAL: Oh, my god.\u003c/p>\n\u003cp>KELLER: Does it taste like what I just described? A cracker with sour cream and salmon, right?\u003c/p>\n\u003cp>BLOUNT JR: The salmon is delightful.\u003c/p>\n\u003cp>GOLDTHWAIT: I have to say though, like, they're really tiny.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: OK, but this is actually a great way - thank you, by the way.\u003c/p>\n\u003cp>KELLER: Oh, you're welcome. A little refresher. You guys needed something.\u003c/p>\n\u003cp>SAGAL: We did.\u003c/p>\n\u003cp>KELLER: You were starting to die down a little bit.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: We were flagging. I'm sure with a morsel of food that big we can go another four or five minutes.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: I have a couple of questions for you. First of all, is that something you serve at your restaurant?\u003c/p>\n\u003cp>KELLER: We service it to every guest that comes to our restaurant, yes. We have served it to every guest that comes to the restaurant for the past 20 years.\u003c/p>\n\u003cp>SAGAL: Really?\u003c/p>\n\u003cp>KELLER: Yes, and if you add Per Se to that, that's 11 years. So that's 31 years of serving the coronet.\u003c/p>\n\u003cp>SAGAL: Per Se is your award-winning restaurant in New York.\u003c/p>\n\u003cp>KELLER: In New York, correct.\u003c/p>\n\u003cp>SAGAL: Right, OK. Now, I want to - because this is actually wonderful, even though the audience couldn't see or...\u003c/p>\n\u003cp>KELLER: I'm sorry.\u003c/p>\n\u003cp>SAGAL: ...I pity them - taste it. This is - is this, would you say, typical of your approach to food - it is basically a little ice cream cone made of salmon, cream, cracker, you even made little chive jimmies. And this is all to make a tiny little bite of food and we're not even to the stuff you charge people for.\u003c/p>\n\u003cp>KELLER: But it's one of the most important parts of the meal.\u003c/p>\n\u003cp>SAGAL: Why?\u003c/p>\n\u003cp>KELLER: And why?\u003c/p>\n\u003cp>SAGAL: Why?\u003c/p>\n\u003cp>KELLER: I knew you were going to ask why - because it's a way of opening up. Somebody comes to the restaurant, they're at the French Laundry or they're at Per Se, and, you know, sometimes those kind of restaurants can be a little intimidating, right. And so we want to kind of break the ice. And what better way to break the ice then to give them something that looks like an ice cream cone. If you don't smile at that, then you have no sense of humor whatsoever.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: Right. And so not only does it make them smile, right, breaks down that intimidation, but then they eat it and because it has reference points because it taste like something they've had before - a cracker with sour cream and salmon - they like it.\u003c/p>\n\u003cp>SAGAL: I want to back up a little bit. So you bought this restaurant, it was a preexistent restaurant, the French Laundry.\u003c/p>\n\u003cp>KELLER: Correct.\u003c/p>\n\u003cp>SAGAL: In Napa, California, about 20 years ago.\u003c/p>\n\u003cp>KELLER: That's right.\u003c/p>\n\u003cp>SAGAL: And at that time, I'm sure, it was more of a traditional restaurant - you ordered some food, the food came, you ate it, you left. But you brought this approach to food where it's more of a theatrical production. You go in and, if I understand correctly, you pay a lot of money, but it's fixed - what it is - and you just bring out a secession of dishes.\u003c/p>\n\u003cp>KELLER: Correct.\u003c/p>\n\u003cp>SAGAL: And each of them are like that, they're brilliant little composed, extraordinary little sculptural things.\u003c/p>\n\u003cp>KELLER: Well, you know, we try to base our food on the law of diminishing return, right.\u003c/p>\n\u003cp>SAGAL: OK.\u003c/p>\n\u003cp>KELLER: The more you have of something, the less you like it. So we want to give you just enough that when you've had that last bite, you go, god, I wish I had a little more. And then you say, no, you can't have anymore.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: And then we bring out the next dish because at that moment when you've had that last bite and you say you want a little more, that's the moment when it's been a perfect experience for that food. And the next dish comes out and we hope to achieve the same thing, so by the time you've gone through this 10, 11, 12 or 13 courses, of course your appetite has been satisfied. You've had a great express over a three-hour period, a three-and-a-half-hour period depending on how many people you're with. So the one thing I always recommend is come to the French Laundry or Per Se with somebody you like.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: Because if you come with somebody you don't like, you're going to be in big trouble.\u003c/p>\n\u003cp>SAGAL: Because you're spending a lot of time with them. Aren't you then - you're inviting people to spend hundreds of dollars to come in and spend hours just getting tiny bites of things that leave them just wanting a little bit more, and you work so hard at this, aren't you approaching your ideal of getting people to come spend all day, give you thousands of dollars and get nothing?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: And leave happy.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>ROXANNE ROBERTS: You said that people are sometimes intimidated when they come - what was the most intimidated that you've ever been in serving someone?\u003c/p>\n\u003cp>KELLER: You know, I think we got a little nervous when Julia Child walked in. And she walked in the back door and into the kitchen and walked over to the chef de partie on the meat and wanted to know what he was doing. And she just kind of cruised around the kitchen. But after you get to know them and - you know, they just want to have good food.\u003c/p>\n\u003cp>GOLDTHWAIT: Did you eventually get locks for that backdoor?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>BLOUNT JR: Why do you call it the French Laundry?\u003c/p>\n\u003cp>KELLER: I didn't call it the French Laundry. I bought the restaurant. It was open in 1977 and it was called - the building was called the French Laundry because actually there was a French laundry at one time in its history. And so it just stayed.\u003c/p>\n\u003cp>GOLDTHWAIT: So wait, the French were washing their clothes?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: I was heard in an interview with Steven Spielberg where he said whenever he sees somebody else's movie, he has to sit there with a stone face because if he grimaces or looks bored everybody will be talking about, oh, my God, Steven Spielberg doesn't like it.\u003c/p>\n\u003cp>KELLER: Sure.\u003c/p>\n\u003cp>SAGAL: Have you ever been in a restaurant or at a friend's house for a meal and it's been awful and you say to yourself I cannot say a word, I cannot indicate anything, I have to clean my plate 'cause otherwise people will talk about how Thomas Keller didn't like it?\u003c/p>\n\u003cp>KELLER: Yes.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: But not in somebody's home because most people always cook something that they're comfortable with.\u003c/p>\n\u003cp>SAGAL: Right.\u003c/p>\n\u003cp>KELLER: And if they're comfortable it, they usually do a good job. When you go out to dinner sometimes to some young chefs, you know, and they want to impress you, right. You're, you know, Thomas Keller or - and they're coming to your restaurant they want to make sure that they, you know, pull out all the stops. And sometimes it can be a little bit problematic, you know. Sometimes the portions are a little bit too big and, you know, you had 20 of them and it's like, you know, OK.\u003c/p>\n\u003cp>SAGAL: Have you ever, like, put food in your napkin and hid it?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: Have you ever, like, put your head back and tried to swallow like a bird getting down a big bug.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: No, no. It's never been - it's never been quite that bad.\u003c/p>\n\u003cp>SAGAL: OK. Glad to hear.\u003c/p>\n\u003cp>KELLER: Yes.\u003c/p>\n\u003cp>SAGAL: And we're free Thursday if you want to come over.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: Thomas Keller, we are delighted you're here, not just because you brought us food, but, Thomas Keller, we've invited you here to play a game we're calling...\u003c/p>\n\u003cp>KURTIS: \"Light starch, on hangers please, and I'll need it Wednesday.\"\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: You've done pretty well running this business called the French Laundry, but how many clothes have you cleaned? That's what we figured. Very few. So we're going to ask you three questions about actual laundries. Get two correct, you'll win our prize for one of our listeners - Carl's voice on their home voicemail. Bill, who is Chef Keller playing for?\u003c/p>\n\u003cp>KURTIS: Amanda Peck of San Francisco, California.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: Ready to play, chef?\u003c/p>\n\u003cp>KELLER: I'm ready.\u003c/p>\n\u003cp>SAGAL: All right. Here's your first question - sometimes it's a good idea to not launder your clothes. To not wonder close so you can make use of which of these - A, the brief safe, a place to store your cash and valuables that looks like a pair of dirty underwear so no burglar would ever touch it.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: B, the CIA headquarter's new entry system identifies you by swabbing your shirt for your unique BO or stink print. Or C, you want to where a Banana Republic's new American Oxford that comes pre-stained with barbecue sauce so you can't ruin it.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: One of these exists.\u003c/p>\n\u003cp>KELLER: I would say A.\u003c/p>\n\u003cp>SAGAL: You're going to go A, the brief safe.\u003c/p>\n\u003cp>KELLER: The brief safe.\u003c/p>\n\u003cp>SAGAL: You are correct.\u003c/p>\n\u003cp>(SOUNDBITE OF BELL)\u003c/p>\n\u003cp>SAGAL: Can you buy this thing?\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: We looked at pictures in the internet, it is failsafe, nobody will ever touch this.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: That's very good. Laundromats can be exciting places. Which of these is a real headline from the Montana Standard back in 2005 - A, Klan leader fails to separate, announces pink robes are in this year. B, leprechaun robs Front Street laundry. C, man trapped in laundry machine says, quote, it wasn't bad until the spin cycle.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: So you have the spin cycle, you have the leprechaun and you have the Klan member.\u003c/p>\n\u003cp>SAGAL: Right. Actual headline in the Montana Standard.\u003c/p>\n\u003cp>KELLER: A.\u003c/p>\n\u003cp>SAGAL: You're going to go for A, Klan leader?\u003c/p>\n\u003cp>KELLER: Yeah.\u003c/p>\n\u003cp>SAGAL: No, it was actually leprechaun. This was on St. Patrick's Day. The robber was wearing a fake black beard, mustache, black plastic derby hat and green kilt. Said the clerk in Butte, Montana - Butte gets pretty crazy on St. Patrick's Day.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: All right. We have three courses, we've had two. You have one to go. If you get this one right, you'll win a prize. Some people really, really, really care about their laundries in which of these cases - A, at the end of each week of filming, the cast of the film \"Captain America\" all washed their customs on star Chris Evans' washboard abs.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: B, Lady Gaga created her own mystique seven spice detergent formula for washing her meat dress.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: Or C, First Lady Bess Truman insisted on mailing her clothes back to Kansas City from Washington for washing.\u003c/p>\n\u003cp>KELLER: I would say C.\u003c/p>\n\u003cp>SAGAL: You'd go for C?\u003c/p>\n\u003cp>KELLER: C.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: This is true.\u003c/p>\n\u003cp>(SOUNDBITE OF BELL)\u003c/p>\n\u003cp>SAGAL: Bill, how did Thomas Keller do on our quiz?\u003c/p>\n\u003cp>KURTIS: He got 2 out of 3, that's a winner in my book.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: Thomas Keller is a chef, a restaurateur, the author of many cookbooks. You can eat his foot at the French Laundry near San Francisco and Per Se in New York or also in Las Vegas, but good luck getting a reservation. Thomas Keller, thank you so much for joining us. What a pleasure to talk to you, chef.\u003c/p>\n\u003cp>KELLER: Thank you.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: Chef Keller, ladies and gentlemen.\u003c/p>\n\u003cp>(APPLAUSE) Transcript provided by NPR, Copyright NPR.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_83000\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock17.jpg\">\u003cimg class=\"size-full wp-image-83000\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock17.jpg\" alt=\"Fried Fennel & Onion Petals\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Fennel & Onion Petals\u003c/figcaption>\u003c/figure>\n\u003cp>The eagerly anticipated \u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">The Dock at Linden Street\u003c/a>, the new joint venture from acclaimed chef/owner James Syhabout (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/04/commis-is-crackin/\" target=\"_blank\">Commis\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/04/hawker-fare/\" target=\"_blank\">Hawker Fare \u003c/a> and \u003ca href=\"http://boxandbells.com/\" target=\"_blank\">Box and Bells\u003c/a>) and \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>'s Adam Lamoreaux, opened its doors last night. As local food press -- \u003ca href=\"http://sf.eater.com/archives/2014/06/06/the_dock_at_linden_street_beer_and_bites_in_oakland.php\" target=\"_blank\">Eater SF\u003c/a>, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/05/28/the-dock-at-linden-street-ready-to-launch-next-week/\" target=\"_blank\">Inside Scoop SF\u003c/a> and \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/05/28/the-dock-at-linden-street-to-open-next-week\" target=\"_blank\">East Bay Express\u003c/a> -- have already written extensively about the genesis of this new beer and casual fine dining establishment located in West Oakland, I'll skip right to my initial impressions of The Dock's edible offerings.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"82984,82997,83006,82993,82994,82995\"]\u003c/p>\n\u003cp>But first, my husband and I paid a brief visit to The Beer Shed, Linden Street's newly revamped tasting room with both indoor and outdoor seating. With the warm summery weather gracing us with its presence, the Beer Shed was filled to capacity with happy hour patrons enjoying beers from Linden Street and other California breweries on tap. After downing a pint of \u003ca href=\"http://aleindustries.com/\" target=\"_blank\">Ale Industries'\u003c/a> Rye'd Piper ($5), we were lucky to snag a table right before other hungry diners arrived in full force. (The buzz for their inaugural evening was evident; by the time we left just after 7pm, the wait time was already at two-and-a-half hours.)\u003c/p>\n\u003cfigure id=\"attachment_82987\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock04.jpg\">\u003cimg class=\"size-full wp-image-82987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock04.jpg\" alt=\"The Beer Shed\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Beer Shed\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"82988,82986,82990,82985,82991,82989\"]\u003c/p>\n\u003cp>As a few teaser photographs of The Dock's dishes had already made the rounds on Twitter, I knew there would be some elegant Asian-fusion fare creations on the menu, which was divided into vegetables, seafood, meat, sundaes and desserts.\u003c/p>\n\u003cfigure id=\"attachment_82996\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock13.jpg\">\u003cimg class=\"size-full wp-image-82996\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock13.jpg\" alt=\"The Dock at Linden Street Food Menu\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Dock at Linden Street Food Menu\u003c/figcaption>\u003c/figure>\n\u003cp>We started off with the kohlrabi and hearts of palm salad ($10), a nod to Syhabout's heritage and reminiscent of a classic Thai green papaya salad with sweet-and-sour essence of lime juice, mint and \u003ca href=\"http://en.wikipedia.org/wiki/Sambal\" target=\"_blank\">\u003cem>sambal.\u003c/em>\u003c/a> Garnished with crunchy peanuts and crispy pigs ears' bits (which contributed more contrasting textures than flavors), it pairs well with Linden's New Oakland Glow, a light and lemony session lager (for $5, or get an accompanying shot of rye, bourbon or \u003ca href=\"http://www.belgiangenever.com/\" target=\"_blank\">genever\u003c/a> for a few dollars more.)\u003c/p>\n\u003cfigure id=\"attachment_82999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock16.jpg\">\u003cimg class=\"size-full wp-image-82999\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock16.jpg\" alt=\"Kohlrabi & Hearts of Palm Salad\" width=\"1000\" height=\"630\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kohlrabi & Hearts of Palm Salad\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock15.jpg\">\u003cimg class=\"size-full wp-image-82998\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock15.jpg\" alt=\"Block & Fall: 100 Degrees Rye & New Oakland Glow\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Block & Fall: 100 Degrees Rye & New Oakland Glow\u003c/figcaption>\u003c/figure>\n\u003cp>Next up was the outstanding starter of fried fennel and onion petals ($10). Coated in a tempura batter of black lager and rye flour, the delicate vegetable wisps were accompanied with a creamy trout caviar dip with dill and caraway salt.\u003c/p>\n\u003cfigure id=\"attachment_83001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock18.jpg\">\u003cimg class=\"size-full wp-image-83001\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock18.jpg\" alt=\"Fried Fennel & Onion Petals\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Fennel & Onion Petals\u003c/figcaption>\u003c/figure>\n\u003cp>While our server noted that its small plates menu was designed to encourage sharing, some were best suited for solo dining. The oyster po' boy with skillet-fried oysters, sorrel, tartar sauce (with a packet of hot sauce on the side) on a buttered roll ($15), while definitely a contender for one of the tastiest versions I've had, it yielded only two small bites apiece once we split the slider-sized sandwich -- which felt a wee bit spendy for this item.\u003c/p>\n\u003cfigure id=\"attachment_83004\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock21.jpg\">\u003cimg class=\"size-full wp-image-83004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock21.jpg\" alt=\"Oyster Po' Boy\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oyster Po' Boy\u003c/figcaption>\u003c/figure>\n\u003cp>The steamed Manila clams in a savory shoyu broth topped with fresh \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>, chunks of thick-cut smoky bacon, garlic chives and chrysanthemum was more ideal for two. We regretted not ordering a side of roti ($3) to soak up the spicy soup from the Korean earthenware bowl.\u003c/p>\n\u003cfigure id=\"attachment_83007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock24.jpg\">\u003cimg class=\"size-full wp-image-83007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock24.jpg\" alt=\"Steamed Clams\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed Clams\u003c/figcaption>\u003c/figure>\n\u003cp>The next two dishes were my personal favorites: falafel waffle with merguez sausage, yogurt, pickled onions and parsley ($13) and the French-inspired poached egg \u003ca href=\"http://en.wikipedia.org/wiki/Bordelaise_sauce\" target=\"_blank\">bordelaise\u003c/a> with bone marrow vinaigrette and roasted sunchokes and trumpet mushrooms in a cast iron vessel ($13). These unique renditions of familiar favorites were both visually stunning and absolutely delicious.\u003c/p>\n\u003cfigure id=\"attachment_83003\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock20.jpg\">\u003cimg class=\"size-full wp-image-83003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock20.jpg\" alt=\"Falafel Waffle\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Falafel Waffle\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock19.jpg\">\u003cimg class=\"size-full wp-image-83002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock19.jpg\" alt=\"Poached Egg Bordelaise\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poached Egg Bordelaise\u003c/figcaption>\u003c/figure>\n\u003cp>As nearby residents, we had to try the confection named after our neighborhood, the \"West Oakland Tan\" ($7): chocolate and vanilla ice cream swirled with real butterscotch syrup, miniature malt balls, fresh whipped cream and a mix of graham crackers and brownies crumbles. And \u003ca href=\"http://factionbrewing.com/\" target=\"_blank\">Faction Brewing's\u003c/a> Puddy Porter ($5) is great dessert beer to finish off your meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery link=\"file\" columns=\"2\" ids=\"83010,83009\"]\u003c/p>\n\u003cp>With its beautifully appointed space and reclaimed wood interior -- although its relaxed ambiance is occasionally interrupted by the noise from Amtrak trains passing through -- The Dock is a fine addition to Syhabout's family of East Bay restaurants. And the service was impeccable, even with the busy rush of opening night. But while the Dock's food is above and beyond what you'd find at an average bar, so are the prices; be prepared to spend a little more if you want to have a more substantial meal. I recommend diving in with a tapas bar-style mindset for a leisurely moveable feast: stop into the adjacent \u003ca href=\"http://www.campovida.com/\" target=\"_blank\">Campovida\u003c/a> tasting room for a glass of wine, sample a few selections at The Dock, then relax with a final beer on The Beer Shed's patio. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">\u003cstrong>The Dock at Linden Street\u003c/strong>\u003c/a>\u003cbr>\n95 Linden Street at 7th Street, Oakland [\u003ca href=\"https://goo.gl/maps/0TdBd\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 510-338-3965\u003cbr>\nHours: Tues.-Sat. 5:30PM-9:30PM\u003cbr>\nBeer Shed: Mon.-Fri. 4:30PM-Closed; Sat.-Sun. 11:30AM-Closed\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/THEDOCKoakland\" target=\"_blank\">@THEDOCKoakland\u003c/a>\u003c/p>\n\n",
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"excerpt": "The eagerly anticipated The Dock at Linden Street, the joint venture from acclaimed chef/owner James Syhabout and Linden Street Brewery's Adam Lamoreaux, opened yesterday in West Oakland.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83000\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock17.jpg\">\u003cimg class=\"size-full wp-image-83000\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock17.jpg\" alt=\"Fried Fennel & Onion Petals\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Fennel & Onion Petals\u003c/figcaption>\u003c/figure>\n\u003cp>The eagerly anticipated \u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">The Dock at Linden Street\u003c/a>, the new joint venture from acclaimed chef/owner James Syhabout (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/04/commis-is-crackin/\" target=\"_blank\">Commis\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/04/hawker-fare/\" target=\"_blank\">Hawker Fare \u003c/a> and \u003ca href=\"http://boxandbells.com/\" target=\"_blank\">Box and Bells\u003c/a>) and \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>'s Adam Lamoreaux, opened its doors last night. As local food press -- \u003ca href=\"http://sf.eater.com/archives/2014/06/06/the_dock_at_linden_street_beer_and_bites_in_oakland.php\" target=\"_blank\">Eater SF\u003c/a>, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/05/28/the-dock-at-linden-street-ready-to-launch-next-week/\" target=\"_blank\">Inside Scoop SF\u003c/a> and \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/05/28/the-dock-at-linden-street-to-open-next-week\" target=\"_blank\">East Bay Express\u003c/a> -- have already written extensively about the genesis of this new beer and casual fine dining establishment located in West Oakland, I'll skip right to my initial impressions of The Dock's edible offerings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But first, my husband and I paid a brief visit to The Beer Shed, Linden Street's newly revamped tasting room with both indoor and outdoor seating. With the warm summery weather gracing us with its presence, the Beer Shed was filled to capacity with happy hour patrons enjoying beers from Linden Street and other California breweries on tap. After downing a pint of \u003ca href=\"http://aleindustries.com/\" target=\"_blank\">Ale Industries'\u003c/a> Rye'd Piper ($5), we were lucky to snag a table right before other hungry diners arrived in full force. (The buzz for their inaugural evening was evident; by the time we left just after 7pm, the wait time was already at two-and-a-half hours.)\u003c/p>\n\u003cfigure id=\"attachment_82987\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock04.jpg\">\u003cimg class=\"size-full wp-image-82987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock04.jpg\" alt=\"The Beer Shed\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Beer Shed\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As a few teaser photographs of The Dock's dishes had already made the rounds on Twitter, I knew there would be some elegant Asian-fusion fare creations on the menu, which was divided into vegetables, seafood, meat, sundaes and desserts.\u003c/p>\n\u003cfigure id=\"attachment_82996\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock13.jpg\">\u003cimg class=\"size-full wp-image-82996\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock13.jpg\" alt=\"The Dock at Linden Street Food Menu\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Dock at Linden Street Food Menu\u003c/figcaption>\u003c/figure>\n\u003cp>We started off with the kohlrabi and hearts of palm salad ($10), a nod to Syhabout's heritage and reminiscent of a classic Thai green papaya salad with sweet-and-sour essence of lime juice, mint and \u003ca href=\"http://en.wikipedia.org/wiki/Sambal\" target=\"_blank\">\u003cem>sambal.\u003c/em>\u003c/a> Garnished with crunchy peanuts and crispy pigs ears' bits (which contributed more contrasting textures than flavors), it pairs well with Linden's New Oakland Glow, a light and lemony session lager (for $5, or get an accompanying shot of rye, bourbon or \u003ca href=\"http://www.belgiangenever.com/\" target=\"_blank\">genever\u003c/a> for a few dollars more.)\u003c/p>\n\u003cfigure id=\"attachment_82999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock16.jpg\">\u003cimg class=\"size-full wp-image-82999\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock16.jpg\" alt=\"Kohlrabi & Hearts of Palm Salad\" width=\"1000\" height=\"630\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kohlrabi & Hearts of Palm Salad\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock15.jpg\">\u003cimg class=\"size-full wp-image-82998\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock15.jpg\" alt=\"Block & Fall: 100 Degrees Rye & New Oakland Glow\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Block & Fall: 100 Degrees Rye & New Oakland Glow\u003c/figcaption>\u003c/figure>\n\u003cp>Next up was the outstanding starter of fried fennel and onion petals ($10). Coated in a tempura batter of black lager and rye flour, the delicate vegetable wisps were accompanied with a creamy trout caviar dip with dill and caraway salt.\u003c/p>\n\u003cfigure id=\"attachment_83001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock18.jpg\">\u003cimg class=\"size-full wp-image-83001\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock18.jpg\" alt=\"Fried Fennel & Onion Petals\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Fennel & Onion Petals\u003c/figcaption>\u003c/figure>\n\u003cp>While our server noted that its small plates menu was designed to encourage sharing, some were best suited for solo dining. The oyster po' boy with skillet-fried oysters, sorrel, tartar sauce (with a packet of hot sauce on the side) on a buttered roll ($15), while definitely a contender for one of the tastiest versions I've had, it yielded only two small bites apiece once we split the slider-sized sandwich -- which felt a wee bit spendy for this item.\u003c/p>\n\u003cfigure id=\"attachment_83004\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock21.jpg\">\u003cimg class=\"size-full wp-image-83004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock21.jpg\" alt=\"Oyster Po' Boy\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oyster Po' Boy\u003c/figcaption>\u003c/figure>\n\u003cp>The steamed Manila clams in a savory shoyu broth topped with fresh \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>, chunks of thick-cut smoky bacon, garlic chives and chrysanthemum was more ideal for two. We regretted not ordering a side of roti ($3) to soak up the spicy soup from the Korean earthenware bowl.\u003c/p>\n\u003cfigure id=\"attachment_83007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock24.jpg\">\u003cimg class=\"size-full wp-image-83007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock24.jpg\" alt=\"Steamed Clams\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed Clams\u003c/figcaption>\u003c/figure>\n\u003cp>The next two dishes were my personal favorites: falafel waffle with merguez sausage, yogurt, pickled onions and parsley ($13) and the French-inspired poached egg \u003ca href=\"http://en.wikipedia.org/wiki/Bordelaise_sauce\" target=\"_blank\">bordelaise\u003c/a> with bone marrow vinaigrette and roasted sunchokes and trumpet mushrooms in a cast iron vessel ($13). These unique renditions of familiar favorites were both visually stunning and absolutely delicious.\u003c/p>\n\u003cfigure id=\"attachment_83003\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock20.jpg\">\u003cimg class=\"size-full wp-image-83003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock20.jpg\" alt=\"Falafel Waffle\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Falafel Waffle\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock19.jpg\">\u003cimg class=\"size-full wp-image-83002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock19.jpg\" alt=\"Poached Egg Bordelaise\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poached Egg Bordelaise\u003c/figcaption>\u003c/figure>\n\u003cp>As nearby residents, we had to try the confection named after our neighborhood, the \"West Oakland Tan\" ($7): chocolate and vanilla ice cream swirled with real butterscotch syrup, miniature malt balls, fresh whipped cream and a mix of graham crackers and brownies crumbles. And \u003ca href=\"http://factionbrewing.com/\" target=\"_blank\">Faction Brewing's\u003c/a> Puddy Porter ($5) is great dessert beer to finish off your meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With its beautifully appointed space and reclaimed wood interior -- although its relaxed ambiance is occasionally interrupted by the noise from Amtrak trains passing through -- The Dock is a fine addition to Syhabout's family of East Bay restaurants. And the service was impeccable, even with the busy rush of opening night. But while the Dock's food is above and beyond what you'd find at an average bar, so are the prices; be prepared to spend a little more if you want to have a more substantial meal. I recommend diving in with a tapas bar-style mindset for a leisurely moveable feast: stop into the adjacent \u003ca href=\"http://www.campovida.com/\" target=\"_blank\">Campovida\u003c/a> tasting room for a glass of wine, sample a few selections at The Dock, then relax with a final beer on The Beer Shed's patio. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">\u003cstrong>The Dock at Linden Street\u003c/strong>\u003c/a>\u003cbr>\n95 Linden Street at 7th Street, Oakland [\u003ca href=\"https://goo.gl/maps/0TdBd\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 510-338-3965\u003cbr>\nHours: Tues.-Sat. 5:30PM-9:30PM\u003cbr>\nBeer Shed: Mon.-Fri. 4:30PM-Closed; Sat.-Sun. 11:30AM-Closed\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/THEDOCKoakland\" target=\"_blank\">@THEDOCKoakland\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hot Eats: The Commissary & Chino Open ",
"title": "Hot Eats: The Commissary & Chino Open ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82557\" class=\"wp-caption aligncenter\" style=\"max-width: 682px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Portraits-16.jpg\">\u003cimg class=\"size-large wp-image-82557\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Portraits-16-682x1024.jpg\" alt=\"Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins inside The Commissary Kitchen. Photo: Aubrie Pick\" width=\"682\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins inside The Commissary Kitchen. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>With so many hot new food projects it can be hard to keep track of them all and this month is especially buzz-y. Here are fresh updates including one from chef Traci Des Jardins, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/18/qa-with-traci-des-jardins-happy-15th-birthday-jardiniere-restaurant/\" target=\"_blank\">who is no stranger to Bay Area Bites\u003c/a>. Her new restaurant, \u003ca href=\"http://www.presidio.gov/food/Pages/Commissary.aspx\" target=\"_blank\">The Commissary\u003c/a>, opened this week in a restored building that once housed barracks. This eatery is being run in conjunction with \u003ca href=\"http://www.presidio.gov/Pages/default.aspx\" target=\"_blank\">the Presidio Trust\u003c/a> and Bon Appetit Management Company, and serves up more Spanish flavors than Des Jardins' other spots: \u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardinière Restaurant\u003c/a>, \u003ca href=\"http://www.mijitasf.com/\" target=\"_blank\">Mijita\u003c/a>, \u003ca href=\"http://www.publichousesf.com/\" target=\"_blank\">Public House\u003c/a>, and \u003ca href=\"http://www.ritzcarlton.com/en/Properties/LakeTahoe/Dining/manzanita/Default.htm?wbc_purpose=Basic\" target=\"_blank\">Manzanita\u003c/a>. Des Jardins is in the Commissary kitchen right now, but once things settle down kitchen duties will go to executive chefs Reylon Agustin and Robbie Lewis, pictured above. You may want to call ahead since the hours during the soft opening are varied.\u003c/p>\n\u003cfigure id=\"attachment_82558\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-002.jpg\">\u003cimg class=\"size-full wp-image-82558\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-002.jpg\" alt=\"Cheese with quince paste and Marcona almonds at The Commissary. Photo: Aubrie Pick\" width=\"1000\" height=\"1500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese with quince paste and Marcona almonds at The Commissary. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>I caught up with Des Jardins at a preview event while plates of fingerling potato with chorizo and aioli came out of the kitchen, followed by beautiful and tasty sardines with fava beans, radish and garlic. A hearty cheese board was also on offer and other guests who were taking in the airy and open space included Craig Middleton of the Presidio Trust, photographer Frankie Frankeny, Susie and Mark Buell, Liz Einbinder, James Stolich (Cook with James), Jennifer Roy, Joe Brown (his bread from Marla Bakery is used), and Culinary Consultant Laiko Bahrs. The chef's comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_82559\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-029.jpg\">\u003cimg class=\"size-full wp-image-82559\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-029.jpg\" alt=\"Fava beans at The Commissary. Photo: Aubrie Pick\" width=\"1000\" height=\"666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fava beans at The Commissary. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> How's the opening going?\u003cbr>\n\u003cstrong>Des Jardins:\u003c/strong> It's always crazy. You know how it is. I'll be here through it all.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What are some of your favorite dishes and what's the menu like?\u003cbr>\n\u003cstrong>Des Jardins:\u003c/strong> It's very improvisational and will change. We're getting seafood that's rated well by the \u003ca href=\"http://www.seafoodwatch.org/cr/seafoodwatch.aspx\" target=\"_blank\">Monterey Seafood Watch\u003c/a> and is local, like sardines in escabeche. We do some of our own curing here. There's also grilled squid and garbanzo beans with fennel and aioli; striped bass, clams and toasted almond picada; as well as roasted chicken, liver toast, Marcona almonds and dates.\u003c/p>\n\u003cfigure id=\"attachment_82560\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino.jpg\">\u003cimg class=\"size-full wp-image-82560\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino.jpg\" alt=\"Joe Hargrave inside Chino during current construction, art work by Drew Kelly. Photo: Chino\" width=\"720\" height=\"540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joe Hargrave inside Chino during current construction, art work by Drew Kelly. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>The wait for Chino (which is Spanish for Chinese), a modern Chinese spot from the folks at \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a>, is almost over. Chino, which is still under construction, has been eagerly anticipated because it means a new place in the Mission District to eat steamed buns known as baos, noodles, “grab pancakes” of the zhōng zhuā bǐng (蔥抓餅) variety, dumplings and other small plates, with or without adult beverages. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/22/alembics-danny-louie-talks-cocktails-creativity-and-shares-a-seasonal-drink-recipe/\" target=\"_blank\">Danny Louie\u003c/a> had a hand in helping create the bar program, and drinks of interest include the Shanghai Buck (Pampero aniversario rum, ginger, bitters & lime) and Chinatown Iced Tea (Baijiu, almond milk, passion fruit, Lipton tea and lemon). Chino will open this Wednesday, May 28 in a space that for years housed a tapas eatery called Andalu.\u003c/p>\n\u003cfigure id=\"attachment_82561\" class=\"wp-caption aligncenter\" style=\"max-width: 2736px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IMG_1906-e1401129415958.jpg\">\u003cimg class=\"size-full wp-image-82561\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IMG_1906-e1401129415958.jpg\" alt=\"Bao de chicharon pork belly bun. Photo: Chino\" width=\"2736\" height=\"3648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bao de chicharon pork belly bun. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>Joe Hargrave came up with the idea for the casual Chinese spot with his wife, Sara Deseran, who is a \u003ca href=\"http://www.modernluxury.com/san-francisco\" target=\"_blank\">San Francisco Magazine\u003c/a> editor and food writer. The menu was crafted with an assist from chef Telmo Faria (who has long been associated with Tacolicious) and initial work was done by chef Brandon Jew, who is no longer on the project after a friendly parting. Chino started as a pop-up at the Ferry Building and Hargrave traveled to some fun spots for a little R+D before moving into the brick-and-mortar location. Hargrave updated me on what to expect. His comments have been edited for content and clarity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What dishes can customers look forward to?\u003cbr>\n\u003cstrong>Hargrave:\u003c/strong> It’s a funny concept and not totally different than Tacolicious, which we took a lot of heat for. I have a super love of noodles and dumplings and you can go to a few places in the Avenues, but overall it's just not prevalent and available here. Sara wrote \u003ca href=\"http://books.google.com/books/about/Asian_vegetables.html?id=Rq5QAQAAIAAJ\" target=\"_blank\">a book 12 years ago about Asian vegetables\u003c/a>, and it's a topic that she really knows a lot about. We're going to have vegetables and cocktails along with baos and Dan Dan noodles that will be authentic, whatever that means. Look for Korean and Japanese flavors. It's not going to be fusion.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What are the tough parts about opening?\u003cbr>\n\u003cstrong>Hargrave:\u003c/strong> We don’t speak Mandarin, so sourcing ingredients means I have to take a picture, and go to a market in Chinatown, because I don’t have any words. If I go to La Palma for Tacolicious, I can speak Spanish and order 50,000 tortillas. If I go to Chinatown, I am not able to do that.\u003c/p>\n\u003cp>It's just amazing, when people tell me “if you’re going to do a Chinese restaurant you have to have a wok and these are the dishes you have to do.” I say no, I don’t have to do a wok station, it’s just not my concept. San Franciscans are very funny about authenticity.\u003c/p>\n\u003cfigure id=\"attachment_82563\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino2.jpg\">\u003cimg class=\"size-full wp-image-82563\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino2.jpg\" alt=\"Cucumbers all busted up dish. Photo: Chino\" width=\"640\" height=\"640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cucumbers all busted up dish. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>I was in Taipei, Taiwan and there was super mashed-up food showing Japanese influence and lots of fresh seafood. We went to a place called Addiction Aquatic, that has the most amazing fish market. The pork with peanut in spongey white bread is Taiwanese and we're bringing that back.\u003c/p>\n\u003cp>Chairman Bao and \u003ca href=\"http://tastemychina.com/san-francisco/home/275\" target=\"_blank\">M.Y. China\u003c/a> use Peking duck. At Tacolicious we do a taco of the week; the bao is almost replaceable with a tortilla. At \u003ca href=\"http://momofuku.com/toronto/noodle-bar-to/menu/\" target=\"_blank\">Momofuku\u003c/a>, I tried a pastrami bao that was delicious and really good. There is also a Cubano with chile cheese, and pork that was pressed... those things would bug the purists to no end.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.presidio.gov/food/Pages/Commissary.aspx\" target=\"_blank\">The Commissary\u003c/a> \u003c/strong>\u003cbr>\n101 Montgomery St. (at Sheridan Ave.), San Francisco\u003cbr>\n(415) 561-3600\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheCommissarySF\" target=\"_blank\">TheCommissarySF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheCommissarySF\" target=\"_blank\">www.facebook.com/TheCommissarySF\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chinosf.tumblr.com/\" target=\"_blank\">Chino\u003c/a>\u003c/strong>\u003cbr>\n3198 16th St. (at Guerrero), San Francisco\u003cbr>\n(415) 420-9869\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SFChino\" target=\"_blank\">SFChino\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chinorestaurant\" target=\"_blank\">www.facebook.com/chinorestaurant\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Post updated 6/4/14\u003c/em>\u003c/p>\n\n",
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"excerpt": "Mary Ladd reports on the juiciest restaurant updates from hot new spots: The Commissary from Chef Traci Des Jardins, and Chino from the people behind Tacolicious. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82557\" class=\"wp-caption aligncenter\" style=\"max-width: 682px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Portraits-16.jpg\">\u003cimg class=\"size-large wp-image-82557\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Portraits-16-682x1024.jpg\" alt=\"Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins inside The Commissary Kitchen. Photo: Aubrie Pick\" width=\"682\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins inside The Commissary Kitchen. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>With so many hot new food projects it can be hard to keep track of them all and this month is especially buzz-y. Here are fresh updates including one from chef Traci Des Jardins, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/18/qa-with-traci-des-jardins-happy-15th-birthday-jardiniere-restaurant/\" target=\"_blank\">who is no stranger to Bay Area Bites\u003c/a>. Her new restaurant, \u003ca href=\"http://www.presidio.gov/food/Pages/Commissary.aspx\" target=\"_blank\">The Commissary\u003c/a>, opened this week in a restored building that once housed barracks. This eatery is being run in conjunction with \u003ca href=\"http://www.presidio.gov/Pages/default.aspx\" target=\"_blank\">the Presidio Trust\u003c/a> and Bon Appetit Management Company, and serves up more Spanish flavors than Des Jardins' other spots: \u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardinière Restaurant\u003c/a>, \u003ca href=\"http://www.mijitasf.com/\" target=\"_blank\">Mijita\u003c/a>, \u003ca href=\"http://www.publichousesf.com/\" target=\"_blank\">Public House\u003c/a>, and \u003ca href=\"http://www.ritzcarlton.com/en/Properties/LakeTahoe/Dining/manzanita/Default.htm?wbc_purpose=Basic\" target=\"_blank\">Manzanita\u003c/a>. Des Jardins is in the Commissary kitchen right now, but once things settle down kitchen duties will go to executive chefs Reylon Agustin and Robbie Lewis, pictured above. You may want to call ahead since the hours during the soft opening are varied.\u003c/p>\n\u003cfigure id=\"attachment_82558\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-002.jpg\">\u003cimg class=\"size-full wp-image-82558\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-002.jpg\" alt=\"Cheese with quince paste and Marcona almonds at The Commissary. Photo: Aubrie Pick\" width=\"1000\" height=\"1500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese with quince paste and Marcona almonds at The Commissary. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>I caught up with Des Jardins at a preview event while plates of fingerling potato with chorizo and aioli came out of the kitchen, followed by beautiful and tasty sardines with fava beans, radish and garlic. A hearty cheese board was also on offer and other guests who were taking in the airy and open space included Craig Middleton of the Presidio Trust, photographer Frankie Frankeny, Susie and Mark Buell, Liz Einbinder, James Stolich (Cook with James), Jennifer Roy, Joe Brown (his bread from Marla Bakery is used), and Culinary Consultant Laiko Bahrs. The chef's comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_82559\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-029.jpg\">\u003cimg class=\"size-full wp-image-82559\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-029.jpg\" alt=\"Fava beans at The Commissary. Photo: Aubrie Pick\" width=\"1000\" height=\"666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fava beans at The Commissary. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> How's the opening going?\u003cbr>\n\u003cstrong>Des Jardins:\u003c/strong> It's always crazy. You know how it is. I'll be here through it all.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What are some of your favorite dishes and what's the menu like?\u003cbr>\n\u003cstrong>Des Jardins:\u003c/strong> It's very improvisational and will change. We're getting seafood that's rated well by the \u003ca href=\"http://www.seafoodwatch.org/cr/seafoodwatch.aspx\" target=\"_blank\">Monterey Seafood Watch\u003c/a> and is local, like sardines in escabeche. We do some of our own curing here. There's also grilled squid and garbanzo beans with fennel and aioli; striped bass, clams and toasted almond picada; as well as roasted chicken, liver toast, Marcona almonds and dates.\u003c/p>\n\u003cfigure id=\"attachment_82560\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino.jpg\">\u003cimg class=\"size-full wp-image-82560\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino.jpg\" alt=\"Joe Hargrave inside Chino during current construction, art work by Drew Kelly. Photo: Chino\" width=\"720\" height=\"540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joe Hargrave inside Chino during current construction, art work by Drew Kelly. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>The wait for Chino (which is Spanish for Chinese), a modern Chinese spot from the folks at \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a>, is almost over. Chino, which is still under construction, has been eagerly anticipated because it means a new place in the Mission District to eat steamed buns known as baos, noodles, “grab pancakes” of the zhōng zhuā bǐng (蔥抓餅) variety, dumplings and other small plates, with or without adult beverages. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/22/alembics-danny-louie-talks-cocktails-creativity-and-shares-a-seasonal-drink-recipe/\" target=\"_blank\">Danny Louie\u003c/a> had a hand in helping create the bar program, and drinks of interest include the Shanghai Buck (Pampero aniversario rum, ginger, bitters & lime) and Chinatown Iced Tea (Baijiu, almond milk, passion fruit, Lipton tea and lemon). Chino will open this Wednesday, May 28 in a space that for years housed a tapas eatery called Andalu.\u003c/p>\n\u003cfigure id=\"attachment_82561\" class=\"wp-caption aligncenter\" style=\"max-width: 2736px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IMG_1906-e1401129415958.jpg\">\u003cimg class=\"size-full wp-image-82561\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IMG_1906-e1401129415958.jpg\" alt=\"Bao de chicharon pork belly bun. Photo: Chino\" width=\"2736\" height=\"3648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bao de chicharon pork belly bun. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>Joe Hargrave came up with the idea for the casual Chinese spot with his wife, Sara Deseran, who is a \u003ca href=\"http://www.modernluxury.com/san-francisco\" target=\"_blank\">San Francisco Magazine\u003c/a> editor and food writer. The menu was crafted with an assist from chef Telmo Faria (who has long been associated with Tacolicious) and initial work was done by chef Brandon Jew, who is no longer on the project after a friendly parting. Chino started as a pop-up at the Ferry Building and Hargrave traveled to some fun spots for a little R+D before moving into the brick-and-mortar location. Hargrave updated me on what to expect. His comments have been edited for content and clarity.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What dishes can customers look forward to?\u003cbr>\n\u003cstrong>Hargrave:\u003c/strong> It’s a funny concept and not totally different than Tacolicious, which we took a lot of heat for. I have a super love of noodles and dumplings and you can go to a few places in the Avenues, but overall it's just not prevalent and available here. Sara wrote \u003ca href=\"http://books.google.com/books/about/Asian_vegetables.html?id=Rq5QAQAAIAAJ\" target=\"_blank\">a book 12 years ago about Asian vegetables\u003c/a>, and it's a topic that she really knows a lot about. We're going to have vegetables and cocktails along with baos and Dan Dan noodles that will be authentic, whatever that means. Look for Korean and Japanese flavors. It's not going to be fusion.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What are the tough parts about opening?\u003cbr>\n\u003cstrong>Hargrave:\u003c/strong> We don’t speak Mandarin, so sourcing ingredients means I have to take a picture, and go to a market in Chinatown, because I don’t have any words. If I go to La Palma for Tacolicious, I can speak Spanish and order 50,000 tortillas. If I go to Chinatown, I am not able to do that.\u003c/p>\n\u003cp>It's just amazing, when people tell me “if you’re going to do a Chinese restaurant you have to have a wok and these are the dishes you have to do.” I say no, I don’t have to do a wok station, it’s just not my concept. San Franciscans are very funny about authenticity.\u003c/p>\n\u003cfigure id=\"attachment_82563\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino2.jpg\">\u003cimg class=\"size-full wp-image-82563\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino2.jpg\" alt=\"Cucumbers all busted up dish. Photo: Chino\" width=\"640\" height=\"640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cucumbers all busted up dish. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>I was in Taipei, Taiwan and there was super mashed-up food showing Japanese influence and lots of fresh seafood. We went to a place called Addiction Aquatic, that has the most amazing fish market. The pork with peanut in spongey white bread is Taiwanese and we're bringing that back.\u003c/p>\n\u003cp>Chairman Bao and \u003ca href=\"http://tastemychina.com/san-francisco/home/275\" target=\"_blank\">M.Y. China\u003c/a> use Peking duck. At Tacolicious we do a taco of the week; the bao is almost replaceable with a tortilla. At \u003ca href=\"http://momofuku.com/toronto/noodle-bar-to/menu/\" target=\"_blank\">Momofuku\u003c/a>, I tried a pastrami bao that was delicious and really good. There is also a Cubano with chile cheese, and pork that was pressed... those things would bug the purists to no end.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.presidio.gov/food/Pages/Commissary.aspx\" target=\"_blank\">The Commissary\u003c/a> \u003c/strong>\u003cbr>\n101 Montgomery St. (at Sheridan Ave.), San Francisco\u003cbr>\n(415) 561-3600\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheCommissarySF\" target=\"_blank\">TheCommissarySF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheCommissarySF\" target=\"_blank\">www.facebook.com/TheCommissarySF\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chinosf.tumblr.com/\" target=\"_blank\">Chino\u003c/a>\u003c/strong>\u003cbr>\n3198 16th St. (at Guerrero), San Francisco\u003cbr>\n(415) 420-9869\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SFChino\" target=\"_blank\">SFChino\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chinorestaurant\" target=\"_blank\">www.facebook.com/chinorestaurant\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Post updated 6/4/14\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gastrodiplomacy Gives Foreign Chefs a Fresh Take and Taste of America",
"title": "Gastrodiplomacy Gives Foreign Chefs a Fresh Take and Taste of America",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82507\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-2-d0ba1cf25767c6b829b498b6a586b339600e4343.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-2-d0ba1cf25767c6b829b498b6a586b339600e4343.jpg\" alt=\"Participants of the Diplomatic Culinary Partnership try different foods at the State Department in Washington during a gathering of the American Chef Corps, a network of chefs from across the U.S. Photo: Jewel Samad/AFP/Getty Images\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Participants of the Diplomatic Culinary Partnership try different foods at the State Department in Washington during a gathering of the American Chef Corps, a network of chefs from across the U.S. Photo: Jewel Samad/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/16/313020576/gastrodiplomacy-gives-foreign-chefs-a-fresh-take-and-taste-of-america\">Weekend Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesat/2014/05/20140524_wesat_gastrodiplomacy_gives_foreign_chefs_a_fresh_take_and_taste_of_america.mp3\"] \u003c/p>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/16/313020576/gastrodiplomacy-gives-foreign-chefs-a-fresh-take-and-taste-of-america\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/24/2014)\u003c/p>\n\u003cp>When you think of the tools of diplomacy, food isn't always high on the list. But breaking bread together can be one of the most basic ways of finding common ground. Which is why, a couple of years ago, the State Department launched the Diplomatic Culinary Partnership.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.state.gov/r/pa/prs/ps/2012/09/197375.htm\">program\u003c/a> created an American Chefs Corps, who represent the U.S. abroad, and invited foreign chefs and culinary professionals here to taste and talk food.\u003c/p>\n\u003cp>A delegation of chefs and culinary professionals from North Africa and the Middle East recently visited through the program. and met with restaurateurs, chefs, bakers and grocers in cities all over the country, from New York to Portland, Ore.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The trip was designed to show off the American culinary landscape. But that started as something of an uphill battle — participants admitted that they didn't come with the most favorable impression of American cuisine.\u003c/p>\n\u003cp>Samira Hariri, who heads \u003ca href=\"http://www.slowfoodfoundation.com/welcome_en.lasso?-id_pg=1\">Slow Food Morocco\u003c/a>, a nonprofit that supports small producers, says she expected to find fast-food restaurants every few blocks. Ashraf Abdou, who runs the \u003ca href=\"http://www.egyptchefs.com/\">Egyptian Chefs Association\u003c/a>, concurred. After all, he says, \"all of the world gets fast food through America.\"\u003c/p>\n\u003cp>But once they arrived, the visitors saw another side of American food. Farm-fresh produce. New vegetables like rhubarb and cactus leaves. And more types of hummus than they'd ever imagined.\u003c/p>\n\u003cp>And the exchange worked in the other direction as well. When the visitors sat down at \u003ca href=\"https://www.elephantsdeli.com/\">Elephant's Delicatessen\u003c/a> in Portland to chat with manager Nick Doughty, he wanted to know which of their country's products and food trends he should be looking into. Top recommendations included \u003ca href=\"http://www.slowfoodfoundation.com/presidia/details/1218/argan-oil\">argan oil\u003c/a>, \u003cem>deglet noor\u003c/em> dates, the spice blend \u003ca href=\"http://www.thekitchn.com/ingredient-spotlight-ras-el-ha-60960\">ras el hanout\u003c/a> and a coffee made of roasted date pits. And, after years of hearing from customers who only want beef and chicken, Doughty says he was thrilled to find a group who shared his love of lamb dishes.\u003c/p>\n\u003cfigure id=\"attachment_82508\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-1_slide-1f61658a0e3179969238798b2b6033ee6e616c4c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-1_slide-1f61658a0e3179969238798b2b6033ee6e616c4c.jpg\" alt=\"Chefs from Algeria and Oman, along with their translators and local guide, tour the kitchen at Portland's Elephant's Delicatessen. Photo: Sydney Stead/Oregon World Affairs Council\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-82508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs from Algeria and Oman, along with their translators and local guide, tour the kitchen at Portland's Elephant's Delicatessen. Photo: Sydney Stead/Oregon World Affairs Council\u003c/figcaption>\u003c/figure>\n\u003cp>The notion that food can help build bridges isn't all that surprising, says Hamdy Metwally Elkawass, director of sales for Egypt's \u003ca href=\"http://www.amfoodsgroup.com/\">AM Foods\u003c/a>. In Egyptian Arabic, \"bread means life,\" he says. Both are called \u003cem>aish, \u003c/em>\"the first motto of the [Egyptian] revolution.\"\u003c/p>\n\u003cp>Beyond ideas for store layout and grab-and-go cases, the visitors say they're coming away with a different picture of America.\u003c/p>\n\u003cp>\"When we are traveling around, visiting other countries, the first thing you're looking for is food,\" says Algerian pastry chef Djaouhar Nawel Moussi Ouyahiasay. Food helps shape our impressions of a country, because it's so basic to who we are — even from the very beginning, she says.\u003cstrong>\u003cem>\u003cbr>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>And, says Egyptian Ashraf Abdou, when you find American food, in all its diversity, you find America.\u003c/p>\n\u003cp>\"Through food you can understand the cultures. And with the culture, you can understand the people,\" says Abdou. \"In our countries, it's a negative idea about the Americans. Because they saw that only the media. They didn't know the people themselves.\"\u003c/p>\n\u003cp>And the hope is that getting to know people, and their culture, sets the table for a very basic level of diplomacy — getting a taste of who we are. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 NPR. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/16/313020576/gastrodiplomacy-gives-foreign-chefs-a-fresh-take-and-taste-of-america\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/24/2014)\u003c/p>\n\u003cp>When you think of the tools of diplomacy, food isn't always high on the list. But breaking bread together can be one of the most basic ways of finding common ground. Which is why, a couple of years ago, the State Department launched the Diplomatic Culinary Partnership.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.state.gov/r/pa/prs/ps/2012/09/197375.htm\">program\u003c/a> created an American Chefs Corps, who represent the U.S. abroad, and invited foreign chefs and culinary professionals here to taste and talk food.\u003c/p>\n\u003cp>A delegation of chefs and culinary professionals from North Africa and the Middle East recently visited through the program. and met with restaurateurs, chefs, bakers and grocers in cities all over the country, from New York to Portland, Ore.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The trip was designed to show off the American culinary landscape. But that started as something of an uphill battle — participants admitted that they didn't come with the most favorable impression of American cuisine.\u003c/p>\n\u003cp>Samira Hariri, who heads \u003ca href=\"http://www.slowfoodfoundation.com/welcome_en.lasso?-id_pg=1\">Slow Food Morocco\u003c/a>, a nonprofit that supports small producers, says she expected to find fast-food restaurants every few blocks. Ashraf Abdou, who runs the \u003ca href=\"http://www.egyptchefs.com/\">Egyptian Chefs Association\u003c/a>, concurred. After all, he says, \"all of the world gets fast food through America.\"\u003c/p>\n\u003cp>But once they arrived, the visitors saw another side of American food. Farm-fresh produce. New vegetables like rhubarb and cactus leaves. And more types of hummus than they'd ever imagined.\u003c/p>\n\u003cp>And the exchange worked in the other direction as well. When the visitors sat down at \u003ca href=\"https://www.elephantsdeli.com/\">Elephant's Delicatessen\u003c/a> in Portland to chat with manager Nick Doughty, he wanted to know which of their country's products and food trends he should be looking into. Top recommendations included \u003ca href=\"http://www.slowfoodfoundation.com/presidia/details/1218/argan-oil\">argan oil\u003c/a>, \u003cem>deglet noor\u003c/em> dates, the spice blend \u003ca href=\"http://www.thekitchn.com/ingredient-spotlight-ras-el-ha-60960\">ras el hanout\u003c/a> and a coffee made of roasted date pits. And, after years of hearing from customers who only want beef and chicken, Doughty says he was thrilled to find a group who shared his love of lamb dishes.\u003c/p>\n\u003cfigure id=\"attachment_82508\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-1_slide-1f61658a0e3179969238798b2b6033ee6e616c4c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-1_slide-1f61658a0e3179969238798b2b6033ee6e616c4c.jpg\" alt=\"Chefs from Algeria and Oman, along with their translators and local guide, tour the kitchen at Portland's Elephant's Delicatessen. Photo: Sydney Stead/Oregon World Affairs Council\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-82508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs from Algeria and Oman, along with their translators and local guide, tour the kitchen at Portland's Elephant's Delicatessen. Photo: Sydney Stead/Oregon World Affairs Council\u003c/figcaption>\u003c/figure>\n\u003cp>The notion that food can help build bridges isn't all that surprising, says Hamdy Metwally Elkawass, director of sales for Egypt's \u003ca href=\"http://www.amfoodsgroup.com/\">AM Foods\u003c/a>. In Egyptian Arabic, \"bread means life,\" he says. Both are called \u003cem>aish, \u003c/em>\"the first motto of the [Egyptian] revolution.\"\u003c/p>\n\u003cp>Beyond ideas for store layout and grab-and-go cases, the visitors say they're coming away with a different picture of America.\u003c/p>\n\u003cp>\"When we are traveling around, visiting other countries, the first thing you're looking for is food,\" says Algerian pastry chef Djaouhar Nawel Moussi Ouyahiasay. Food helps shape our impressions of a country, because it's so basic to who we are — even from the very beginning, she says.\u003cstrong>\u003cem>\u003cbr>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>And, says Egyptian Ashraf Abdou, when you find American food, in all its diversity, you find America.\u003c/p>\n\u003cp>\"Through food you can understand the cultures. And with the culture, you can understand the people,\" says Abdou. \"In our countries, it's a negative idea about the Americans. Because they saw that only the media. They didn't know the people themselves.\"\u003c/p>\n\u003cp>And the hope is that getting to know people, and their culture, sets the table for a very basic level of diplomacy — getting a taste of who we are. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 NPR. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Obama Gets A Taste Of Jiro's 'Dream' Sushi In Name Of Diplomacy",
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"content": "\u003cfigure id=\"attachment_80810\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/486220565_wide-5d6890de921ef640b887e2a9968bb4d20d97fc99.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/486220565_wide-5d6890de921ef640b887e2a9968bb4d20d97fc99.jpg\" alt=\"President Obama shakes hands with Japanese Prime Minister Shinzo Abe before a private dinner at Sukiyabashi Jiro restaurant in Tokyo on Wednesday. At Sukiyabashi Jiro, people pay a minimum $300 for 20 pieces of sushi chosen by the patron, Jiro Ono. Photo: Jim Watson/AFP/Getty Images\" width=\"1673\" height=\"941\" class=\"size-full wp-image-80810\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">President Obama shakes hands with Japanese Prime Minister Shinzo Abe before a private dinner at Sukiyabashi Jiro restaurant in Tokyo on Wednesday. At Sukiyabashi Jiro, people pay a minimum $300 for 20 pieces of sushi chosen by the patron, Jiro Ono. Photo: Jim Watson/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/23/306227740/obama-gets-a-taste-of-jiros-dream-sushi-in-name-of-diplomacy\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/04/20140423_atc_obama_visits_jiro_to_try_sushi_diplomacy_in_japan.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/125167196/npr-staff/archive\">NPR Staff\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/23/306227740/obama-gets-a-taste-of-jiros-dream-sushi-in-name-of-diplomacy\">The Salt at NPR Food\u003c/a> (4/23/14)\u003c/p>\n\u003cp>President Obama kicked off the first leg of his tour of Asia Wednesday with some sushi diplomacy.\u003c/p>\n\u003cp>He dined with Japanese Prime Minister Shinzo at a revered and tiny temple of sushi in Tokyo called \u003ca href=\"http://www.sushi-jiro.jp/eng-index.html\">Sukiyabashi Jiro\u003c/a>. The subterranean restaurant, with just 10 seats at the counter, was made famous by the 2011 documentary, \u003ca href=\"http://www.npr.org/2012/03/16/148737187/cameras-follow-worlds-greatest-sushi-chef\">Jiro Dreams of Sushi\u003c/a>.\u003c/p>\n\u003cp>Obama emerged with a thumbs-up review. \"That's some good sushi right there,\" he said. \"It was terrific, thank you so much.\"\u003c/p>\n\u003cfigure id=\"attachment_80818\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sushi-jiro-ono.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sushi-jiro-ono.jpeg\" alt=\"Master sushi chef Jiro Ono shows off his famously soft hands, one of the secrets to his renowned sushi, in front of Ono's sushi restaurant, Sukiyabashi Jiro, in Tokyo, Japan. Located in the drab basement of an old Tokyo office building, Sukiyabashi Jiro is considered the best sushi shop in the world by major food critics. Photo: Everett Kennedy Brown/epa/Corbis\" width=\"300\" class=\"size-full wp-image-80818\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Master sushi chef Jiro Ono shows off his famously soft hands, one of the secrets to his renowned sushi, in front of Ono's sushi restaurant, Sukiyabashi Jiro, in Tokyo, Japan. Located in the drab basement of an old Tokyo office building, Sukiyabashi Jiro is considered the best sushi shop in the world by major food critics. Photo: Everett Kennedy Brown/epa/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>If you've ever seen the documentary, you know why: The sushi Obama had was carefully crafted by 89-year-old sushi master Jiro Ono.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"His sushi is the best in the world,\" says David Gelb, who directed the film. \"For someone who has a taste for true, pure Japanese sushi, I mean it's a place you kind of have to go to.\"\u003c/p>\n\u003cp>But for the many of us who haven't been lucky enough to grab one those 10 prized seats, Gelb joined \u003cem>All Things Considered's\u003c/em> Melissa Block, to talk about what it's like to dine at such a iconic place.\u003c/p>\n\u003cp>For starters, the restaurant is hidden in the basement of an office building and offers only one item on its menu — the \u003cem>omakase\u003c/em> course — which can cost between $300 and $400 per person. It consists of 20 pieces of sushi, prepared and served one at a time.\u003c/p>\n\u003cp>\"There are no appetizers, no rolls of any kind,\" Gelb says. \"It's purely his style of sushi, which is kind of the classic Tokyo style, which is basically just fish and rice and seasoning, maybe a soy sauce or \u003cem>a nikiri\u003c/em>, which is a kind of sweetened soy sauce.\"\u003c/p>\n\u003cp>And if you're fortunate enough to be one of Ono's costumers, don't even think about ordering off the menu – even if you are the president of the United States. \"The Jiro that I know would not change his sushi for anyone,\" Gelb says, adding that \"he just gives you what he feels is the best of the day.\"\u003c/p>\n\u003cp>And Ono really means the best. Every day, for instance, Ono massages the octopus he's planning to serve for an hour.\u003c/p>\n\u003cp>\"The octopuses that he gets are trolling the seafloor, eating clams and other delicious shellfish,\" Gelb says. \"And so he's getting the octopus that has the best diet and then he massages it – or has his apprentices massage it, because he's getting on in the years – to bring out the best flavors.\u003c/p>\n\u003cfigure id=\"attachment_80811\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sushi-9272dbec8b51d3c42014f22f2255754bc4991454.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sushi-9272dbec8b51d3c42014f22f2255754bc4991454.jpg\" alt=\"Sashimi from Sukiyabashi Jiro restaurant in Tokyo. Photo: Leon Brocard/Flickr\" width=\"300\" class=\"size-full wp-image-80811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sashimi from Sukiyabashi Jiro restaurant in Tokyo. Photo: Leon Brocard/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>That's because to Ono, making sushi is more than just a job; it's an art form, an obsession, even. In the film, he tells Gelb that he'd wake up in the middle of the night and dreams that he'd have visions of sushi.\u003c/p>\n\u003cp>\"His philosophy of work, where it's about finding a routine and mastering that craft, it applies to any kind of art,\" he adds.\u003c/p>\n\u003cp>So you can imagine, eating in front of such a meticulous artist can get a bit intimidating.\u003c/p>\n\u003cp>\"The first time that I ate there, I was very nervous,\" Gelb tells Block. \"I mean the man is a living legend, and he watches, and he observes the customers very closely, and it so it can be a nerve-wracking experience.\"\u003c/p>\n\u003cp>But, he says, the sushi is so good that the tension melts away.\u003c/p>\n\u003cp>\"The restaurant is very quiet; there's no music or anything,\" Gelb adds. \"There's just the sound of the fountain and you kind of got into this sushi trance, and it's quite an amazing experience.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/125167196/npr-staff/archive\">NPR Staff\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/23/306227740/obama-gets-a-taste-of-jiros-dream-sushi-in-name-of-diplomacy\">The Salt at NPR Food\u003c/a> (4/23/14)\u003c/p>\n\u003cp>President Obama kicked off the first leg of his tour of Asia Wednesday with some sushi diplomacy.\u003c/p>\n\u003cp>He dined with Japanese Prime Minister Shinzo at a revered and tiny temple of sushi in Tokyo called \u003ca href=\"http://www.sushi-jiro.jp/eng-index.html\">Sukiyabashi Jiro\u003c/a>. The subterranean restaurant, with just 10 seats at the counter, was made famous by the 2011 documentary, \u003ca href=\"http://www.npr.org/2012/03/16/148737187/cameras-follow-worlds-greatest-sushi-chef\">Jiro Dreams of Sushi\u003c/a>.\u003c/p>\n\u003cp>Obama emerged with a thumbs-up review. \"That's some good sushi right there,\" he said. \"It was terrific, thank you so much.\"\u003c/p>\n\u003cfigure id=\"attachment_80818\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sushi-jiro-ono.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sushi-jiro-ono.jpeg\" alt=\"Master sushi chef Jiro Ono shows off his famously soft hands, one of the secrets to his renowned sushi, in front of Ono's sushi restaurant, Sukiyabashi Jiro, in Tokyo, Japan. Located in the drab basement of an old Tokyo office building, Sukiyabashi Jiro is considered the best sushi shop in the world by major food critics. Photo: Everett Kennedy Brown/epa/Corbis\" width=\"300\" class=\"size-full wp-image-80818\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Master sushi chef Jiro Ono shows off his famously soft hands, one of the secrets to his renowned sushi, in front of Ono's sushi restaurant, Sukiyabashi Jiro, in Tokyo, Japan. Located in the drab basement of an old Tokyo office building, Sukiyabashi Jiro is considered the best sushi shop in the world by major food critics. Photo: Everett Kennedy Brown/epa/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>If you've ever seen the documentary, you know why: The sushi Obama had was carefully crafted by 89-year-old sushi master Jiro Ono.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"His sushi is the best in the world,\" says David Gelb, who directed the film. \"For someone who has a taste for true, pure Japanese sushi, I mean it's a place you kind of have to go to.\"\u003c/p>\n\u003cp>But for the many of us who haven't been lucky enough to grab one those 10 prized seats, Gelb joined \u003cem>All Things Considered's\u003c/em> Melissa Block, to talk about what it's like to dine at such a iconic place.\u003c/p>\n\u003cp>For starters, the restaurant is hidden in the basement of an office building and offers only one item on its menu — the \u003cem>omakase\u003c/em> course — which can cost between $300 and $400 per person. It consists of 20 pieces of sushi, prepared and served one at a time.\u003c/p>\n\u003cp>\"There are no appetizers, no rolls of any kind,\" Gelb says. \"It's purely his style of sushi, which is kind of the classic Tokyo style, which is basically just fish and rice and seasoning, maybe a soy sauce or \u003cem>a nikiri\u003c/em>, which is a kind of sweetened soy sauce.\"\u003c/p>\n\u003cp>And if you're fortunate enough to be one of Ono's costumers, don't even think about ordering off the menu – even if you are the president of the United States. \"The Jiro that I know would not change his sushi for anyone,\" Gelb says, adding that \"he just gives you what he feels is the best of the day.\"\u003c/p>\n\u003cp>And Ono really means the best. Every day, for instance, Ono massages the octopus he's planning to serve for an hour.\u003c/p>\n\u003cp>\"The octopuses that he gets are trolling the seafloor, eating clams and other delicious shellfish,\" Gelb says. \"And so he's getting the octopus that has the best diet and then he massages it – or has his apprentices massage it, because he's getting on in the years – to bring out the best flavors.\u003c/p>\n\u003cfigure id=\"attachment_80811\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sushi-9272dbec8b51d3c42014f22f2255754bc4991454.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sushi-9272dbec8b51d3c42014f22f2255754bc4991454.jpg\" alt=\"Sashimi from Sukiyabashi Jiro restaurant in Tokyo. Photo: Leon Brocard/Flickr\" width=\"300\" class=\"size-full wp-image-80811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sashimi from Sukiyabashi Jiro restaurant in Tokyo. Photo: Leon Brocard/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>That's because to Ono, making sushi is more than just a job; it's an art form, an obsession, even. In the film, he tells Gelb that he'd wake up in the middle of the night and dreams that he'd have visions of sushi.\u003c/p>\n\u003cp>\"His philosophy of work, where it's about finding a routine and mastering that craft, it applies to any kind of art,\" he adds.\u003c/p>\n\u003cp>So you can imagine, eating in front of such a meticulous artist can get a bit intimidating.\u003c/p>\n\u003cp>\"The first time that I ate there, I was very nervous,\" Gelb tells Block. \"I mean the man is a living legend, and he watches, and he observes the customers very closely, and it so it can be a nerve-wracking experience.\"\u003c/p>\n\u003cp>But, he says, the sushi is so good that the tension melts away.\u003c/p>\n\u003cp>\"The restaurant is very quiet; there's no music or anything,\" Gelb adds. \"There's just the sound of the fountain and you kind of got into this sushi trance, and it's quite an amazing experience.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food & Spirituality: A Visit to Charles Phan's Home Kitchen",
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"content": "\u003cp>Charles Phan is a local boy, through and through: before he became a celebrity chef with the runaway success of the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>, he went to UC Berkeley and Mission High School. He spent his teen years in San Francisco's Chinatown and recalls it nostalgically, even though his family struggled financially at the time. In the 1970s, his mother was making $2 an hour.\u003c/p>\n\u003cp>Today, Phan employs more than 20 of his relatives at \u003ca href=\"www.slanteddoor.com/restaurants\">eight\u003c/a> restaurants in San Francisco. Even an ostensibly non-local restaurant concept like \u003ca href=\"http://www.coachmansf.com/#/food/\">The Coachman\u003c/a> ties back to Phan's first job in the US, bussing at a different Coachman that closed years ago.\u003c/p>\n\u003cp>Place and time figure heavily in Phan’s approach to cooking -- and life. \"When you don’t have the story [behind a dish or a menu], it just means a little less. It’s about flavor now, and there’s nothing that ties you back to the past, to why people do what they do.\"\u003c/p>\n\u003cfigure id=\"attachment_80602\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-bookcase1000.jpg\">\u003cimg class=\"size-full wp-image-80602\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-bookcase1000.jpg\" alt=\"Charles Phan at home in front of his bookcase. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan at home in front of his bookcase. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Now that he's expanded beyond his home cuisine of Vietnam, Phan has been researching to connect his restaurants and their menus to story. A vast bookcase across from his open kitchen is filled with cookbooks, but he also travels, to taste and taste and taste again. Phan jokes that he exhausts the patience of his children, who get dragged along on these research trips.\u003c/p>\n\u003cp>\"I have to eat the same dishes five, six times to get a bearing: What’s everybody think? Food’s very personal. Everybody will have their secret way of doing it, but after awhile you get a sense of -- sometimes it’s physical. The location, the weather, the material [ingredients] that you have.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He has to research Vietnamese food, too. After all, he left Vietnam when he was 13 years-old. But also, traditions continue to change and evolve over time.\u003c/p>\n\u003cp>\"You know, what the Vietnamese ate 50, 100 years ago, I’m sure was completely different.\" So, he says, when he talks about his Vietnamese tradition, he's talking about something drawn from his family's experience in the last half century. \"Not that far back.\"\u003c/p>\n\u003cp>Hence the story of how his mother developed the peanut sauce for the \u003ca href=\"http://numnums.com/recipes/873/slanted-door-s-spring-rolls\">spring rolls\u003c/a> that helped launch the original Slanted Door restaurant nearly 20 years ago. Waiting for the bus that would take her to work, Phan's mother traded recipes and cooking tips with other Vietnamese immigrants. That's where she heard about using sticky rice and miso as blending agents for the peanut sauce, to develop the perfect taste and viscosity. As he explained to KQED host Thuy Vu on \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/03/kqeds-forum-charles-phan-on-home-cooking/\">Forum\u003c/a>, use too much peanut butter, and you'll get something \"almost like \u003ca href=\"http://www.peanutbutter.com/products.html\">Skippy\u003c/a>, with Thai chili in it.\"\u003c/p>\n\u003cp>Vietnamese cuisine, he notes, is an amalgamation, heavily influenced by Chinese and French cuisine. The other secret ingredient in his mom's spring roll? Mayonnaise, a legacy of a job she held at a French hospital in Saigon (now Ho Chi Minh City).\u003c/p>\n\u003cp>Phan brings that expansive attitude to the menu at the Slanted Door. He's using ingredients local to Northern California. But the aesthetic is also Vietnamese-American, like him.\u003c/p>\n\u003cp>That's not true of the dish he prepares for Bay Area Bites on the day we come to visit. We've asked him to make a holiday dish, a dish with religious significance, for KQED's Food & Spirituality series. He obliges with a dish he doesn't typically prepare because his mother is the one that makes it.\u003c/p>\n\u003cfigure id=\"attachment_80610\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung1000.jpg\">\u003cimg class=\"size-full wp-image-80610\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung1000.jpg\" alt=\"Banh Chung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>It's \u003cem>banh chưng\u003c/em>, a savory sticky, rice cake cooked in banana leaves, like a tamale -- a dish familiar to Chinese and Vietnamese people as a new year's treat. Phan's father fled Southern China to Vietnam during the Cultural Revolution, and his family serves banh chưng during \u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet/\">Tết\u003c/a>\u003c/em>, or Chinese New Year.\u003c/p>\n\u003cfigure id=\"attachment_80657\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/xing-huang1000.jpg\">\u003cimg class=\"size-full wp-image-80657\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/xing-huang1000.jpg\" alt=\"Xing Huang prepare banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Xing Huang helps prepare banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the banana leaves, inside a base of glutinous rice, are all sorts of goodies: mung bean, pork belly, pork shoulder, Chinese sausage, dried shrimp, and last but not least, a salted duck egg in the center. \"That’s one of my favorite things,\" Phan says, \"to find a salted duck egg in the middle.\"\u003c/p>\n\u003cfigure id=\"attachment_80607\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-80607\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-ingredients1000.jpg\" alt=\"Banh Chung ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>So what's the story behind \u003cem>banh chưng\u003c/em>? In Vietnam, one version of the \u003ca href=\"http://learningtogive.org/resources/folktales/EarthCakes.asp\">story\u003c/a> goes, there was a king who had 18 sons. To choose the next king, he held a cooking competition. Most of the princes opted for rare and fancy ingredients. The youngest son was too poor for that. He created a dish inspired by the countryside he lived in -- rice from the nearby fields, green leaves from the forest. His humility, and the simple purity of his approach, won the king over.\u003c/p>\n\u003cfigure id=\"attachment_80606\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-cooking1000.jpg\">\u003cimg class=\"size-full wp-image-80606\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-cooking1000.jpg\" alt=\"Boiling the prepared Banh Chung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boiling the prepared Banh Chung. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\"You know,\" says Phan, \"a lot of Vietnamese cuisine’s about that. It’s never about the expensive \u003cem>foie gras\u003c/em> or caviar. It’s always about simple ingredients -- and what can you turn these ingredients into, to create food that's just amazing.\"\u003c/p>\n\u003cp>It's a dish that usually involves a small army of women getting together in the kitchen to prepare and combine the ingredients, then hover over the pots in which piles of \u003cem>banh chưng\u003c/em> are boiled. Small, hungry children typically watch with great interest, but the first \u003cem>banh chưng\u003c/em> go to the family's altar honoring ancestors.\u003c/p>\n\u003cp>The story of why people come to the Bay Area from a foreign land is often a painful one. Poverty, political upheaval, and war compel people to risk everything for a future in the US. But over time, it becomes more and more difficult to hold on to memories of the homeland, and to the cultural traditions that make less and less sense as the years pass. But food is an easy link...provided you hang on to the recipes.\u003c/p>\n\u003cfigure id=\"attachment_80617\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-slicing700.jpg\">\u003cimg class=\"size-full wp-image-80617\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-slicing700.jpg\" alt=\"Charles Phan slicing banh chưng to saute. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan slicing banh chưng to saute. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>With the flash of a sharp knife, Phan slices through the string that holds the banana leaves together. The boiled \u003cem>banh chưng\u003c/em> can be re-steamed, or sliced and sauteed, then topped with a drizzle of soy sauce or Maggi, another condiment that's a favorite of the Vietnamese. The glutinous rice with mung bean recalls grits, and the sausage and egg inside pair perfectly, recalling the classic American breakfast of grits, eggs and ham or sausage.\u003c/p>\n\u003cfigure id=\"attachment_80654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sliced-banh-chung1000.jpg\">\u003cimg class=\"size-full wp-image-80654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sliced-banh-chung1000.jpg\" alt=\"Sliced banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Phan says you can find \u003cem>banh chưng\u003c/em> in dim sum houses, especially around Chinese New Year, but not in his restaurants.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"It’s just stuck in my head that it’s a religious food, so I won’t serve it in a restaurant. Seems sacrilegious.\" He laughs, and tucks again into the fruit of his labor.\u003c/p>\n\u003cfigure id=\"attachment_80614\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-cooking-1000.jpg\">\u003cimg class=\"size-full wp-image-80614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-cooking-1000.jpg\" alt=\"Charles Phan cooking sliced banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan cooking sliced banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Charles Phan is a local boy, through and through: before he became a celebrity chef with the runaway success of the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>, he went to UC Berkeley and Mission High School. He spent his teen years in San Francisco's Chinatown and recalls it nostalgically, even though his family struggled financially at the time. In the 1970s, his mother was making $2 an hour.\u003c/p>\n\u003cp>Today, Phan employs more than 20 of his relatives at \u003ca href=\"www.slanteddoor.com/restaurants\">eight\u003c/a> restaurants in San Francisco. Even an ostensibly non-local restaurant concept like \u003ca href=\"http://www.coachmansf.com/#/food/\">The Coachman\u003c/a> ties back to Phan's first job in the US, bussing at a different Coachman that closed years ago.\u003c/p>\n\u003cp>Place and time figure heavily in Phan’s approach to cooking -- and life. \"When you don’t have the story [behind a dish or a menu], it just means a little less. It’s about flavor now, and there’s nothing that ties you back to the past, to why people do what they do.\"\u003c/p>\n\u003cfigure id=\"attachment_80602\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-bookcase1000.jpg\">\u003cimg class=\"size-full wp-image-80602\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-bookcase1000.jpg\" alt=\"Charles Phan at home in front of his bookcase. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan at home in front of his bookcase. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Now that he's expanded beyond his home cuisine of Vietnam, Phan has been researching to connect his restaurants and their menus to story. A vast bookcase across from his open kitchen is filled with cookbooks, but he also travels, to taste and taste and taste again. Phan jokes that he exhausts the patience of his children, who get dragged along on these research trips.\u003c/p>\n\u003cp>\"I have to eat the same dishes five, six times to get a bearing: What’s everybody think? Food’s very personal. Everybody will have their secret way of doing it, but after awhile you get a sense of -- sometimes it’s physical. The location, the weather, the material [ingredients] that you have.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He has to research Vietnamese food, too. After all, he left Vietnam when he was 13 years-old. But also, traditions continue to change and evolve over time.\u003c/p>\n\u003cp>\"You know, what the Vietnamese ate 50, 100 years ago, I’m sure was completely different.\" So, he says, when he talks about his Vietnamese tradition, he's talking about something drawn from his family's experience in the last half century. \"Not that far back.\"\u003c/p>\n\u003cp>Hence the story of how his mother developed the peanut sauce for the \u003ca href=\"http://numnums.com/recipes/873/slanted-door-s-spring-rolls\">spring rolls\u003c/a> that helped launch the original Slanted Door restaurant nearly 20 years ago. Waiting for the bus that would take her to work, Phan's mother traded recipes and cooking tips with other Vietnamese immigrants. That's where she heard about using sticky rice and miso as blending agents for the peanut sauce, to develop the perfect taste and viscosity. As he explained to KQED host Thuy Vu on \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/03/kqeds-forum-charles-phan-on-home-cooking/\">Forum\u003c/a>, use too much peanut butter, and you'll get something \"almost like \u003ca href=\"http://www.peanutbutter.com/products.html\">Skippy\u003c/a>, with Thai chili in it.\"\u003c/p>\n\u003cp>Vietnamese cuisine, he notes, is an amalgamation, heavily influenced by Chinese and French cuisine. The other secret ingredient in his mom's spring roll? Mayonnaise, a legacy of a job she held at a French hospital in Saigon (now Ho Chi Minh City).\u003c/p>\n\u003cp>Phan brings that expansive attitude to the menu at the Slanted Door. He's using ingredients local to Northern California. But the aesthetic is also Vietnamese-American, like him.\u003c/p>\n\u003cp>That's not true of the dish he prepares for Bay Area Bites on the day we come to visit. We've asked him to make a holiday dish, a dish with religious significance, for KQED's Food & Spirituality series. He obliges with a dish he doesn't typically prepare because his mother is the one that makes it.\u003c/p>\n\u003cfigure id=\"attachment_80610\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung1000.jpg\">\u003cimg class=\"size-full wp-image-80610\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung1000.jpg\" alt=\"Banh Chung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>It's \u003cem>banh chưng\u003c/em>, a savory sticky, rice cake cooked in banana leaves, like a tamale -- a dish familiar to Chinese and Vietnamese people as a new year's treat. Phan's father fled Southern China to Vietnam during the Cultural Revolution, and his family serves banh chưng during \u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet/\">Tết\u003c/a>\u003c/em>, or Chinese New Year.\u003c/p>\n\u003cfigure id=\"attachment_80657\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/xing-huang1000.jpg\">\u003cimg class=\"size-full wp-image-80657\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/xing-huang1000.jpg\" alt=\"Xing Huang prepare banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Xing Huang helps prepare banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the banana leaves, inside a base of glutinous rice, are all sorts of goodies: mung bean, pork belly, pork shoulder, Chinese sausage, dried shrimp, and last but not least, a salted duck egg in the center. \"That’s one of my favorite things,\" Phan says, \"to find a salted duck egg in the middle.\"\u003c/p>\n\u003cfigure id=\"attachment_80607\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-80607\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-ingredients1000.jpg\" alt=\"Banh Chung ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>So what's the story behind \u003cem>banh chưng\u003c/em>? In Vietnam, one version of the \u003ca href=\"http://learningtogive.org/resources/folktales/EarthCakes.asp\">story\u003c/a> goes, there was a king who had 18 sons. To choose the next king, he held a cooking competition. Most of the princes opted for rare and fancy ingredients. The youngest son was too poor for that. He created a dish inspired by the countryside he lived in -- rice from the nearby fields, green leaves from the forest. His humility, and the simple purity of his approach, won the king over.\u003c/p>\n\u003cfigure id=\"attachment_80606\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-cooking1000.jpg\">\u003cimg class=\"size-full wp-image-80606\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-cooking1000.jpg\" alt=\"Boiling the prepared Banh Chung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boiling the prepared Banh Chung. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\"You know,\" says Phan, \"a lot of Vietnamese cuisine’s about that. It’s never about the expensive \u003cem>foie gras\u003c/em> or caviar. It’s always about simple ingredients -- and what can you turn these ingredients into, to create food that's just amazing.\"\u003c/p>\n\u003cp>It's a dish that usually involves a small army of women getting together in the kitchen to prepare and combine the ingredients, then hover over the pots in which piles of \u003cem>banh chưng\u003c/em> are boiled. Small, hungry children typically watch with great interest, but the first \u003cem>banh chưng\u003c/em> go to the family's altar honoring ancestors.\u003c/p>\n\u003cp>The story of why people come to the Bay Area from a foreign land is often a painful one. Poverty, political upheaval, and war compel people to risk everything for a future in the US. But over time, it becomes more and more difficult to hold on to memories of the homeland, and to the cultural traditions that make less and less sense as the years pass. But food is an easy link...provided you hang on to the recipes.\u003c/p>\n\u003cfigure id=\"attachment_80617\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-slicing700.jpg\">\u003cimg class=\"size-full wp-image-80617\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-slicing700.jpg\" alt=\"Charles Phan slicing banh chưng to saute. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan slicing banh chưng to saute. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>With the flash of a sharp knife, Phan slices through the string that holds the banana leaves together. The boiled \u003cem>banh chưng\u003c/em> can be re-steamed, or sliced and sauteed, then topped with a drizzle of soy sauce or Maggi, another condiment that's a favorite of the Vietnamese. The glutinous rice with mung bean recalls grits, and the sausage and egg inside pair perfectly, recalling the classic American breakfast of grits, eggs and ham or sausage.\u003c/p>\n\u003cfigure id=\"attachment_80654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sliced-banh-chung1000.jpg\">\u003cimg class=\"size-full wp-image-80654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sliced-banh-chung1000.jpg\" alt=\"Sliced banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Phan says you can find \u003cem>banh chưng\u003c/em> in dim sum houses, especially around Chinese New Year, but not in his restaurants.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It’s just stuck in my head that it’s a religious food, so I won’t serve it in a restaurant. Seems sacrilegious.\" He laughs, and tucks again into the fruit of his labor.\u003c/p>\n\u003cfigure id=\"attachment_80614\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-cooking-1000.jpg\">\u003cimg class=\"size-full wp-image-80614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-cooking-1000.jpg\" alt=\"Charles Phan cooking sliced banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan cooking sliced banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Michael Mina Dishes Details for Pabu and The Ramen Bar",
"title": "Michael Mina Dishes Details for Pabu and The Ramen Bar",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_80197\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Michael-Mina-headshot700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Michael-Mina-headshot700.jpg\" alt=\"Michael Mina. Photo credit: Mina Group\" width=\"500\" class=\"size-full wp-image-80197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Mina. Photo credit: Mina Group\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://michaelmina.net/\" target=\"_blank\">Chef Michael Mina\u003c/a> may be an expert in refined American cuisine and seafood, creating dishes that are elevated, memorable and delicious—his beef tartare from the now shuttered but much beloved Aqua Restaurant is a fine Exhibit A. The Master Chef is also adept at launching restaurants that are exciting and on-trend. For the Bay Area, we can look forward to the opening of Pabu and The Ramen Bar in the near future. Mina shared tasty details about the concepts with Bay Area Bites recently. His comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_80199\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Robatayaki-Chicken1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Robatayaki-Chicken1000.jpg\" alt=\"Robatayaki Chicken. Photo credit: Mina Group \" width=\"1000\" height=\"667\" class=\"size-full wp-image-80199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robatayaki Chicken. Photo credit: Mina Group \u003c/figcaption>\u003c/figure>\n\u003cp> \u003cbr>\n\u003cstrong>Bay Area Bites: Tell us about Pabu and The Ramen Bar.\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Mina:\u003c/strong> We couldn’t be more excited about this opening. Pabu and The Ramen Bar are slated to open in mid-June at 101 California in the FiDi. Pabu and The Ramen Bar is a collaboration and partnership between myself and \u003ca href=\"http://www.hanajapanese.com/chef.html\" target=\"_blank\">Ken Tominaga\u003c/a>, owner and chef of the famed Hana Sushi in Sonoma County. \u003c/p>\n\u003cp>My family and I have been regulars at Ken’s restaurant for years, and I’ve been looking for the right project to work with him on. I have been very fortunate, and at this stage in my career, the most rewarding opportunity is to build partnerships with chefs like Ken that need and deserve a showcase that this opening will create. \u003c/p>\n\u003cp>Ken has always wanted to do a big Japanese concept in San Francisco – it’s been a lifelong dream of his. When this opportunity presented itself and 101 California Street became available, I toured it and knew immediately that it would be perfect our collaboration. \u003c/p>\n\u003cfigure id=\"attachment_80196\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Lotus-Root1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Lotus-Root1000.jpg\" alt=\"Lotus root. Photo credit: Mina Group \" width=\"1000\" height=\"667\" class=\"size-full wp-image-80196\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lotus root. Photo credit: Mina Group \u003c/figcaption>\u003c/figure>\n\u003cp>Pabu will be a modern \u003cem>izakaya\u003c/em> and sushi bar offering authentic, and high caliber Japanese cuisine, and contemporary takes on traditional Japanese dining options including a sushi bar, \u003cem>izakaya\u003c/em>, robata grill and a specialized \u003cem>Shabu Shabu\u003c/em> program. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Ramen Bar, my first fast casual concept, will include both a take-out and dine in option, and feature signature ramen bowls from Ken, which will include fresh noodles, a choice of homemade broths, proteins, and an abundance of on site, freshly-grown vegetables and greens from our indoor/outdoor urban garden. This space will also include a unique bar concept highlighting the best in Japanese whisky, beer and sake. \u003c/p>\n\u003cfigure id=\"attachment_80201\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Sashimi1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Sashimi1000.jpg\" alt=\"Sashimi. Photo credit: Mina Group \" width=\"1000\" height=\"666\" class=\"size-full wp-image-80201\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sashimi. Photo credit: Mina Group \u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What dishes can folks look forward to for both spots?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Mina:\u003c/strong> We’ve got a lot of really cool things: at Pabu, an a la carte menu will be available in the \u003ca href=\"http://en.wikipedia.org/wiki/Izakaya\">\u003cem>izakaya\u003c/em>\u003c/a> and dining room highlighting seasonal small plates, grilled items from a robata grill, rice, and noodle and soup dishes for the everyday.\u003c/p>\n\u003cfigure id=\"attachment_80198\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Okonomiyaki1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Okonomiyaki1000.jpg\" alt=\"Okonomiyaki. Photo credit: Mina Group \" width=\"1000\" height=\"667\" class=\"size-full wp-image-80198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Okonomiyaki. Photo credit: Mina Group \u003c/figcaption>\u003c/figure>\n\u003cp>Some of my favorites from the menu include Ken’s award-winning sushi and sashimi, skewers, and tempura, as well as Ken’s “Happy Spoon” oyster topped with uni, ikura, tobiko and ponzu crème fraiche.\u003c/p>\n\u003cfigure id=\"attachment_80195\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Happy-Spoon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Happy-Spoon1000.jpg\" alt=\"Happy Spoon. Photo credit: Mina Group\" width=\"1000\" height=\"667\" class=\"size-full wp-image-80195\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Happy Spoon. Photo credit: Mina Group\u003c/figcaption>\u003c/figure>\n\u003cp>In the formal dining room, we’ll also be featuring two \u003ca href=\"http://en.wikipedia.org/wiki/Omakase\">\u003cem>omakase\u003c/em>\u003c/a> menus – one is a traditional representation of Japanese products and technique while another is the Sushi Nigiri Tasting Menu. \u003c/p>\n\u003cp>We will also be featuring a specialized \u003ca href=\"http://en.wikipedia.org/wiki/Shabu-shabu\">\u003cem>Shabu Shabu\u003c/em>\u003c/a> service, emphasizing a unique and interactive clean eating experience for the guest – featuring \u003ca href=\"http://wagyu.gourmet55.com/en/whats-wagyu\">A4 and A5 Wagyu\u003c/a> and fresh vegetables cooked in savory broths at their tables.\u003c/p>\n\u003cp>At The Ramen Bar, we will be highlighting four ramen offerings including our Tokyo Chicken Shio with beer can chicken and shio kombu (edible kelp), and our Kaisen Miso with shrimp, crab and Tokyo negi (Japanese onions).\u003c/p>\n\u003cp>There will also be a seasonal soba offering at The Ramen Bar with house-made gluten-free chilled noodles and broth. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How will this be different from the Baltimore Pabu you opened with Ken Tominaga?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mina:\u003c/strong> Both Ken and I have been on the hunt for the perfect location for this Japanese venture and while the opportunity first arose in Baltimore at the Four Seasons, San Francisco had always been the ideal market for both Pabu and The Ramen Bar. I’ve known 101 California as a neighbor for many years, and always thought it could be the perfect spot for an upcoming project. When the space became available, I showed it to Ken, and he fell in love with it immediately. \u003c/p>\n\u003cp>Obviously this project will be much bigger than the Baltimore restaurant – in terms of space. We have 10,000 square feet to work with, and are excited to take full advantage of the picturesque and natural indoor and outdoor setting to grow our own downtown herb and vegetable garden. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you think the ramen scene is like in the Bay Area? How do we compare with other cities like Baltimore?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mina:\u003c/strong> In many ways, I think the ramen scene in the Bay Area, especially in San Francisco, is still burgeoning. It still exists in the underground and has an almost cult following. With The Ramen Bar, I want to create a bigger platform for this style of Japanese cuisine, and make it more accessible for locals. Our location at 101 California is perfect for this, and why we’ve decided on doing both dine in and take out options with The Ramen Bar. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mina:\u003c/strong> I love roasted nuts, especially pistachios. They are my go-to late night snack.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Are you still doing the East Indian concept on Steuart Street?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mina:\u003c/strong> Right now we are focusing all of our attention and energy on the opening of Pabu and The Ramen Bar. It’s the concept I’ve always wanted to do in San Francisco, and feel incredibly lucky to have Ken to partner with on this opening.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\nPabu and The Ramen Bar (slated to open in mid-June)\u003cbr>\n101 California Street \u003ca href=\"http://goo.gl/mflXrD\">Map\u003c/a>\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChefMichaelMina\" target=\"_blank\">@ChefMichaelMina\u003c/a>, \u003ca href=\"https://twitter.com/PabuSF\" target=\"_blank\">@PabuSF\u003c/a>, \u003ca href=\"https://twitter.com/RamenBarSF\" target=\"_blank\">@RamenBarSF\u003c/a>\u003c/p>\n\n",
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"excerpt": "Pabu and The Ramen Bar, slated to open in mid-June, will be among the hottest new restaurants in San Francisco. Chef Michael Mina shares with Mary Ladd his favorite dishes from ramen to sushi, as well as the fate of his East Indian concept on Steuart Street.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80197\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Michael-Mina-headshot700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Michael-Mina-headshot700.jpg\" alt=\"Michael Mina. Photo credit: Mina Group\" width=\"500\" class=\"size-full wp-image-80197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Mina. Photo credit: Mina Group\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://michaelmina.net/\" target=\"_blank\">Chef Michael Mina\u003c/a> may be an expert in refined American cuisine and seafood, creating dishes that are elevated, memorable and delicious—his beef tartare from the now shuttered but much beloved Aqua Restaurant is a fine Exhibit A. The Master Chef is also adept at launching restaurants that are exciting and on-trend. For the Bay Area, we can look forward to the opening of Pabu and The Ramen Bar in the near future. Mina shared tasty details about the concepts with Bay Area Bites recently. His comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_80199\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Robatayaki-Chicken1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Robatayaki-Chicken1000.jpg\" alt=\"Robatayaki Chicken. Photo credit: Mina Group \" width=\"1000\" height=\"667\" class=\"size-full wp-image-80199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robatayaki Chicken. Photo credit: Mina Group \u003c/figcaption>\u003c/figure>\n\u003cp> \u003cbr>\n\u003cstrong>Bay Area Bites: Tell us about Pabu and The Ramen Bar.\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Mina:\u003c/strong> We couldn’t be more excited about this opening. Pabu and The Ramen Bar are slated to open in mid-June at 101 California in the FiDi. Pabu and The Ramen Bar is a collaboration and partnership between myself and \u003ca href=\"http://www.hanajapanese.com/chef.html\" target=\"_blank\">Ken Tominaga\u003c/a>, owner and chef of the famed Hana Sushi in Sonoma County. \u003c/p>\n\u003cp>My family and I have been regulars at Ken’s restaurant for years, and I’ve been looking for the right project to work with him on. I have been very fortunate, and at this stage in my career, the most rewarding opportunity is to build partnerships with chefs like Ken that need and deserve a showcase that this opening will create. \u003c/p>\n\u003cp>Ken has always wanted to do a big Japanese concept in San Francisco – it’s been a lifelong dream of his. When this opportunity presented itself and 101 California Street became available, I toured it and knew immediately that it would be perfect our collaboration. \u003c/p>\n\u003cfigure id=\"attachment_80196\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Lotus-Root1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Lotus-Root1000.jpg\" alt=\"Lotus root. Photo credit: Mina Group \" width=\"1000\" height=\"667\" class=\"size-full wp-image-80196\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lotus root. Photo credit: Mina Group \u003c/figcaption>\u003c/figure>\n\u003cp>Pabu will be a modern \u003cem>izakaya\u003c/em> and sushi bar offering authentic, and high caliber Japanese cuisine, and contemporary takes on traditional Japanese dining options including a sushi bar, \u003cem>izakaya\u003c/em>, robata grill and a specialized \u003cem>Shabu Shabu\u003c/em> program. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Ramen Bar, my first fast casual concept, will include both a take-out and dine in option, and feature signature ramen bowls from Ken, which will include fresh noodles, a choice of homemade broths, proteins, and an abundance of on site, freshly-grown vegetables and greens from our indoor/outdoor urban garden. This space will also include a unique bar concept highlighting the best in Japanese whisky, beer and sake. \u003c/p>\n\u003cfigure id=\"attachment_80201\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Sashimi1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Sashimi1000.jpg\" alt=\"Sashimi. Photo credit: Mina Group \" width=\"1000\" height=\"666\" class=\"size-full wp-image-80201\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sashimi. Photo credit: Mina Group \u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What dishes can folks look forward to for both spots?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Mina:\u003c/strong> We’ve got a lot of really cool things: at Pabu, an a la carte menu will be available in the \u003ca href=\"http://en.wikipedia.org/wiki/Izakaya\">\u003cem>izakaya\u003c/em>\u003c/a> and dining room highlighting seasonal small plates, grilled items from a robata grill, rice, and noodle and soup dishes for the everyday.\u003c/p>\n\u003cfigure id=\"attachment_80198\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Okonomiyaki1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Okonomiyaki1000.jpg\" alt=\"Okonomiyaki. Photo credit: Mina Group \" width=\"1000\" height=\"667\" class=\"size-full wp-image-80198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Okonomiyaki. Photo credit: Mina Group \u003c/figcaption>\u003c/figure>\n\u003cp>Some of my favorites from the menu include Ken’s award-winning sushi and sashimi, skewers, and tempura, as well as Ken’s “Happy Spoon” oyster topped with uni, ikura, tobiko and ponzu crème fraiche.\u003c/p>\n\u003cfigure id=\"attachment_80195\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Happy-Spoon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Happy-Spoon1000.jpg\" alt=\"Happy Spoon. Photo credit: Mina Group\" width=\"1000\" height=\"667\" class=\"size-full wp-image-80195\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Happy Spoon. Photo credit: Mina Group\u003c/figcaption>\u003c/figure>\n\u003cp>In the formal dining room, we’ll also be featuring two \u003ca href=\"http://en.wikipedia.org/wiki/Omakase\">\u003cem>omakase\u003c/em>\u003c/a> menus – one is a traditional representation of Japanese products and technique while another is the Sushi Nigiri Tasting Menu. \u003c/p>\n\u003cp>We will also be featuring a specialized \u003ca href=\"http://en.wikipedia.org/wiki/Shabu-shabu\">\u003cem>Shabu Shabu\u003c/em>\u003c/a> service, emphasizing a unique and interactive clean eating experience for the guest – featuring \u003ca href=\"http://wagyu.gourmet55.com/en/whats-wagyu\">A4 and A5 Wagyu\u003c/a> and fresh vegetables cooked in savory broths at their tables.\u003c/p>\n\u003cp>At The Ramen Bar, we will be highlighting four ramen offerings including our Tokyo Chicken Shio with beer can chicken and shio kombu (edible kelp), and our Kaisen Miso with shrimp, crab and Tokyo negi (Japanese onions).\u003c/p>\n\u003cp>There will also be a seasonal soba offering at The Ramen Bar with house-made gluten-free chilled noodles and broth. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How will this be different from the Baltimore Pabu you opened with Ken Tominaga?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mina:\u003c/strong> Both Ken and I have been on the hunt for the perfect location for this Japanese venture and while the opportunity first arose in Baltimore at the Four Seasons, San Francisco had always been the ideal market for both Pabu and The Ramen Bar. I’ve known 101 California as a neighbor for many years, and always thought it could be the perfect spot for an upcoming project. When the space became available, I showed it to Ken, and he fell in love with it immediately. \u003c/p>\n\u003cp>Obviously this project will be much bigger than the Baltimore restaurant – in terms of space. We have 10,000 square feet to work with, and are excited to take full advantage of the picturesque and natural indoor and outdoor setting to grow our own downtown herb and vegetable garden. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you think the ramen scene is like in the Bay Area? How do we compare with other cities like Baltimore?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mina:\u003c/strong> In many ways, I think the ramen scene in the Bay Area, especially in San Francisco, is still burgeoning. It still exists in the underground and has an almost cult following. With The Ramen Bar, I want to create a bigger platform for this style of Japanese cuisine, and make it more accessible for locals. Our location at 101 California is perfect for this, and why we’ve decided on doing both dine in and take out options with The Ramen Bar. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mina:\u003c/strong> I love roasted nuts, especially pistachios. They are my go-to late night snack.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Are you still doing the East Indian concept on Steuart Street?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mina:\u003c/strong> Right now we are focusing all of our attention and energy on the opening of Pabu and The Ramen Bar. It’s the concept I’ve always wanted to do in San Francisco, and feel incredibly lucky to have Ken to partner with on this opening.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\nPabu and The Ramen Bar (slated to open in mid-June)\u003cbr>\n101 California Street \u003ca href=\"http://goo.gl/mflXrD\">Map\u003c/a>\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChefMichaelMina\" target=\"_blank\">@ChefMichaelMina\u003c/a>, \u003ca href=\"https://twitter.com/PabuSF\" target=\"_blank\">@PabuSF\u003c/a>, \u003ca href=\"https://twitter.com/RamenBarSF\" target=\"_blank\">@RamenBarSF\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How I Survived My One Night as a Prep Cook in Chef David Chang's Momofuku Noodle Bar",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/momofuku.jpg\">\u003cimg class=\"alignnone size-full wp-image-79913\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/momofuku.jpg\" alt=\"momofuku\" width=\"1642\" height=\"957\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Illustrations by Jenny Oh\u003c/em>\u003c/p>\n\u003cp>Back in the early aughts, when I still lived in New York City before moving to the Bay Area, an early mid-life crisis propelled me to temporarily jettison my career in television production. While most of my professional life had been devoted to working on stories for public media and documentaries about the arts, several regrettable stints (but necessary for my paycheck) in the encroaching blight of reality television programming left a sour taste in my mouth.\u003c/p>\n\u003cp>Scanning Craigslist jobs listings one day, as I pondered what to do next in between freelance gigs, I decided to click on the “food/beverage/hospitality” section. I had a deep love for food – cooking it, eating it, obsessing over it – so perhaps my future would lead me down a different path of storytelling: through culinary creations.\u003c/p>\n\u003cfigure id=\"attachment_79925\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/porkbun-290x177.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/porkbun-190x190.jpg\" alt=\"Momofuku's steamed pork belly bun\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-79925\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Momofuku's steamed pork belly bun\u003c/figcaption>\u003c/figure>\n\u003cp>A post seeking a prep cook for a relatively new “noodle bar” in the East Village called \u003ca href=\"http://momofuku.com/new-york/noodle-bar/\" target=\"_blank\">Momofuku\u003c/a> caught my eye. I can’t recall most of the details listed in the ad, but I do remember it said they’d be willing to train someone with little to no experience in a restaurant kitchen – which would definitely be me. So I wrote up a short cover letter explaining my desire for a possible career change, emailed my resume and crossed my fingers I'd hear back them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Later that week, I was happily surprised when I was called in for a morning interview before the restaurant opened for service later that day. I briefly chatted with Joaquin Baca*, one of Momofuku’s chefs, who said that Chef Chang would be in shortly to meet with me. Not too long after, a tall, beefy guy strode in the door, with a swagger in his step and iPod earbuds jammed into his ears; he looked more like a guitarist in an indie rock band recovering from a long night of drinking rather than a reputable chef. He promptly plugged his device into Momofuku’s sound system and his heavy metal playlist began blaring in the background from the speakers.\u003c/p>\n\u003cfigure id=\"attachment_79911\" class=\"wp-caption alignright\" style=\"max-width: 224px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/davidchang.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/davidchang-224x290.jpg\" alt=\"Chef & Entrepreneur David Chang\" width=\"224\" height=\"290\" class=\"size-medium wp-image-79911\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef & Entrepreneur David Chang\u003c/figcaption>\u003c/figure>\n\u003cp>Our chat was brief. He didn’t mince words and spoke with a no-bullsh** demeanor. While he sat back in his chair with a casual informality, his face conveyed a serious intensity about his work. Chef Chang gave me an overview of Momofuku, its menu, his love for ramen and their signature pork buns that were growing in popularity. I basically reiterated my sentiments in my cover letter, adding that I loved Japanese food and would love to be given the opportunity to learn as much as possible there.\u003c/p>\n\u003cp>“Well, to be honest, “ I recall him pausing for a a moment while looking down at my resume in his hand. “I’ve got my doubts. You’re pretty old and have no experience with cooking professionally.”\u003c/p>\n\u003cp>This bit of blunt honesty stung for a moment, as I didn’t consider myself quite “old” yet in my early 30’s, but true -- I was certainly no fresh-faced kid, either.\u003c/p>\n\u003cp>“But I’ll give you a shot. You’ll be working long hours for $400 a week. Can you start today?”\u003c/p>\n\u003cp>Today? I figured I’d better say yes before he changed his mind and enthusiastically agreed to get started right away.\u003c/p>\n\u003cp>He introduced me to the various staff we encountered during a short tour of the restaurant -- dishwashers, servers, other cooks – then led me down into the basement to meet the prep cook who he was looking to replace. (I can’t remember his name, so I’ll call him Prep.)\u003c/p>\n\u003cp>Chef Chang was pretty pissed at Prep; “I TRAINED this guy, I INVESTED in this guy for four solid months and now he’s f’ing leaving me.” Prep, a quiet, unassuming guy in his early-20’s, definitely looked ready to be on his way out. He greeted me with a tired smile and later on, confided to me that he was leaving this occupation for good as he found it far too grueling. “But I’m sure you’ll do fine,” he said, with a half-hearted note of encouragement in his voice.\u003c/p>\n\u003cp>The rest of the night was a blur of instructions. I followed Prep around the kitchen like a crazed puppy dog, trying to memorize where everything was and what to do and what not to do. As I ran up and down the stairs from the basement to the dining room, Joaquin warned me, “Always let people know where you are,\" after I nearly crashed into another cook. There was only a minimal prep space upstairs behind the narrow counter for customers, so there was a lot of shouting of, “Behind you,” when cooks rushed through carrying pots of hot of stock.\u003c/p>\n\u003cfigure id=\"attachment_79912\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/greenonions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/greenonions-290x202.jpg\" alt=\"scallions\" width=\"290\" height=\"202\" class=\"size-medium wp-image-79912\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">So many scallions to chop...\u003c/figcaption>\u003c/figure>\n\u003cp>My first formidable task was given directly to me by Chef Chang; he set down a large crate of scallions on the table and said, “Chop up this entire box, please.” A wave of panic silently passed over me but I nodded and said, “Yes, Chef.” Prep lent me a knife from his roll (not realizing everyone had their own personal stash of knives which they treated like royalty, I sheepishly had to borrow knives from Prep throughout my shift.) I got to work, methodically trying to produce a perfect pile of thinly sliced scallions that were used as garnish for many of their dishes.\u003c/p>\n\u003cp>Chef Chang came back about 10 minutes later to inspect my of handiwork – the miniscule amount that was available for him to critique -- and he admonished, “NO, NO – you’re going too slowly. Do it like THIS.” Chef Chang took the knife away from me, blazed through a pile in scallions in one smooth, tat-tat-tat gesture, then said, “Now it’s your turn.” I anxiously began hacking away at the scallions as quickly as possible, hoping it wasn’t too much of a butcher job.\u003c/p>\n\u003cp>Later on, Chef Chang assigned me my second daunting task of the night: making the “family meal” for the staff. Now the pressure was really on, as I didn’t want to screw up the one meal all of the staff would eat before embarking on their long shift. He told me there were some chicken legs, rice and some leftover ingredients I could use for the early dinner.\u003c/p>\n\u003cp>I decided to braise them and set to work browning the chicken legs on the stove. As they were frying up, he’d come down periodically, glancing suspiciously over at my sluggish progress. I was now sweating profusely from the relentless heat of the oil in that small, cramped space and my increasing stress. Chef Chang finally marched over to me, loomed over my shoulder and shouted, “What the f--- ARE you doing?”\u003c/p>\n\u003cfigure id=\"attachment_79931\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chicken.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chicken-290x161.jpg\" alt=\"roast chicken\" width=\"290\" height=\"161\" class=\"size-medium wp-image-79931\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasting chicken legs for the family meal\u003c/figcaption>\u003c/figure>\n\u003cp>“Uhhhhh….I’m braising chicken, Chef.” He gave me an incredulous look that basically said, “What in the actual f---“ and said, “That’s going to take WAY too long. Prep, help her broil this chicken and get this family meal finished NOW.” We hurriedly loaded the chicken legs onto sheet pans, stuck them in the oven, then busied ourselves with getting everything else ready for the meal. (I vaguely recall it being edible and we even received a compliment or two.) Chef Chang informed his staff he’d put up a list of food critics to watch out for on the wall, so, \"PLEASE be on the lookout for these VIP’s.\" Service began shortly thereafter.\u003c/p>\n\u003cp>At the end of the evening, after the last customer had left, the doors were shut and we had finished cleaning up the prep kitchen, I went over to talk to Chef Chang privately.\u003c/p>\n\u003cp>“I want to thank you for giving me a chance today, but you were absolutely right. I’m not cut out for this,” with a slight quaver in my voice. He gave me a sympathetic look, a solemn nod and shook my hand.\u003c/p>\n\u003cp>“Good luck with whatever you do,” he replied. I said my goodbyes to the rest of the staff and returned home to Brooklyn, feeling demoralized and even more adrift than before. Years later, after several other attempts of working in the food industry, I left New York City, relocated to San Francisco and returned to producing stories for public media.\u003c/p>\n\u003cp>One of my friends, a professional chef who spent over a decade honing his craft in many high-end New York City restaurants within the fine dining world, advised me: “Chances are you’ll be on your feet for 14+ hours a day with low pay for many years. There’s no reason to do it unless you really, really love it.” I knew that I didn’t have the kind of commitment, drive or talent it takes to survive in the business; my unrealistic, overly romanticized notions of food and paltry amateur skills weren’t going to translate into a successful career.\u003c/p>\n\u003cp>It’s been great watching Chef David Chang’s star rise over time as his \u003ca href=\"http://momofuku.com/\" target=\"_blank\">burgeoning empire\u003c/a> (and sometimes, even his \u003ca href=\"http://www.chow.com/food-news/8322/san-francisco-to-david-chang-go-momofuku-yourself/\" target=\"_blank\">notoriety\u003c/a>) continues to expand internationally. I’ve got his Momofuku cookbook and several issues of \u003ca href=\"http://lky.ph/\" target=\"_blank\">Lucky Peach\u003c/a> on my bookshelf and consider myself honored that I was able to spend one night in his kitchen, toiling away over a box of scallions. While I’m sure my knife skills haven’t improved much since then, at the very least, I came away with some valuable insights about myself.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>*\u003cem>I learned later on that he was one of his co-chefs and partners; he’s since gone on to open up the acclaimed restaurant \u003ca href=\"http://thebrooklynstar.com/\" target=\"_blank\">The Brooklyn Star\u003c/a>\u003c/em>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/momofuku.jpg\">\u003cimg class=\"alignnone size-full wp-image-79913\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/momofuku.jpg\" alt=\"momofuku\" width=\"1642\" height=\"957\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Illustrations by Jenny Oh\u003c/em>\u003c/p>\n\u003cp>Back in the early aughts, when I still lived in New York City before moving to the Bay Area, an early mid-life crisis propelled me to temporarily jettison my career in television production. While most of my professional life had been devoted to working on stories for public media and documentaries about the arts, several regrettable stints (but necessary for my paycheck) in the encroaching blight of reality television programming left a sour taste in my mouth.\u003c/p>\n\u003cp>Scanning Craigslist jobs listings one day, as I pondered what to do next in between freelance gigs, I decided to click on the “food/beverage/hospitality” section. I had a deep love for food – cooking it, eating it, obsessing over it – so perhaps my future would lead me down a different path of storytelling: through culinary creations.\u003c/p>\n\u003cfigure id=\"attachment_79925\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/porkbun-290x177.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/porkbun-190x190.jpg\" alt=\"Momofuku's steamed pork belly bun\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-79925\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Momofuku's steamed pork belly bun\u003c/figcaption>\u003c/figure>\n\u003cp>A post seeking a prep cook for a relatively new “noodle bar” in the East Village called \u003ca href=\"http://momofuku.com/new-york/noodle-bar/\" target=\"_blank\">Momofuku\u003c/a> caught my eye. I can’t recall most of the details listed in the ad, but I do remember it said they’d be willing to train someone with little to no experience in a restaurant kitchen – which would definitely be me. So I wrote up a short cover letter explaining my desire for a possible career change, emailed my resume and crossed my fingers I'd hear back them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Later that week, I was happily surprised when I was called in for a morning interview before the restaurant opened for service later that day. I briefly chatted with Joaquin Baca*, one of Momofuku’s chefs, who said that Chef Chang would be in shortly to meet with me. Not too long after, a tall, beefy guy strode in the door, with a swagger in his step and iPod earbuds jammed into his ears; he looked more like a guitarist in an indie rock band recovering from a long night of drinking rather than a reputable chef. He promptly plugged his device into Momofuku’s sound system and his heavy metal playlist began blaring in the background from the speakers.\u003c/p>\n\u003cfigure id=\"attachment_79911\" class=\"wp-caption alignright\" style=\"max-width: 224px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/davidchang.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/davidchang-224x290.jpg\" alt=\"Chef & Entrepreneur David Chang\" width=\"224\" height=\"290\" class=\"size-medium wp-image-79911\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef & Entrepreneur David Chang\u003c/figcaption>\u003c/figure>\n\u003cp>Our chat was brief. He didn’t mince words and spoke with a no-bullsh** demeanor. While he sat back in his chair with a casual informality, his face conveyed a serious intensity about his work. Chef Chang gave me an overview of Momofuku, its menu, his love for ramen and their signature pork buns that were growing in popularity. I basically reiterated my sentiments in my cover letter, adding that I loved Japanese food and would love to be given the opportunity to learn as much as possible there.\u003c/p>\n\u003cp>“Well, to be honest, “ I recall him pausing for a a moment while looking down at my resume in his hand. “I’ve got my doubts. You’re pretty old and have no experience with cooking professionally.”\u003c/p>\n\u003cp>This bit of blunt honesty stung for a moment, as I didn’t consider myself quite “old” yet in my early 30’s, but true -- I was certainly no fresh-faced kid, either.\u003c/p>\n\u003cp>“But I’ll give you a shot. You’ll be working long hours for $400 a week. Can you start today?”\u003c/p>\n\u003cp>Today? I figured I’d better say yes before he changed his mind and enthusiastically agreed to get started right away.\u003c/p>\n\u003cp>He introduced me to the various staff we encountered during a short tour of the restaurant -- dishwashers, servers, other cooks – then led me down into the basement to meet the prep cook who he was looking to replace. (I can’t remember his name, so I’ll call him Prep.)\u003c/p>\n\u003cp>Chef Chang was pretty pissed at Prep; “I TRAINED this guy, I INVESTED in this guy for four solid months and now he’s f’ing leaving me.” Prep, a quiet, unassuming guy in his early-20’s, definitely looked ready to be on his way out. He greeted me with a tired smile and later on, confided to me that he was leaving this occupation for good as he found it far too grueling. “But I’m sure you’ll do fine,” he said, with a half-hearted note of encouragement in his voice.\u003c/p>\n\u003cp>The rest of the night was a blur of instructions. I followed Prep around the kitchen like a crazed puppy dog, trying to memorize where everything was and what to do and what not to do. As I ran up and down the stairs from the basement to the dining room, Joaquin warned me, “Always let people know where you are,\" after I nearly crashed into another cook. There was only a minimal prep space upstairs behind the narrow counter for customers, so there was a lot of shouting of, “Behind you,” when cooks rushed through carrying pots of hot of stock.\u003c/p>\n\u003cfigure id=\"attachment_79912\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/greenonions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/greenonions-290x202.jpg\" alt=\"scallions\" width=\"290\" height=\"202\" class=\"size-medium wp-image-79912\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">So many scallions to chop...\u003c/figcaption>\u003c/figure>\n\u003cp>My first formidable task was given directly to me by Chef Chang; he set down a large crate of scallions on the table and said, “Chop up this entire box, please.” A wave of panic silently passed over me but I nodded and said, “Yes, Chef.” Prep lent me a knife from his roll (not realizing everyone had their own personal stash of knives which they treated like royalty, I sheepishly had to borrow knives from Prep throughout my shift.) I got to work, methodically trying to produce a perfect pile of thinly sliced scallions that were used as garnish for many of their dishes.\u003c/p>\n\u003cp>Chef Chang came back about 10 minutes later to inspect my of handiwork – the miniscule amount that was available for him to critique -- and he admonished, “NO, NO – you’re going too slowly. Do it like THIS.” Chef Chang took the knife away from me, blazed through a pile in scallions in one smooth, tat-tat-tat gesture, then said, “Now it’s your turn.” I anxiously began hacking away at the scallions as quickly as possible, hoping it wasn’t too much of a butcher job.\u003c/p>\n\u003cp>Later on, Chef Chang assigned me my second daunting task of the night: making the “family meal” for the staff. Now the pressure was really on, as I didn’t want to screw up the one meal all of the staff would eat before embarking on their long shift. He told me there were some chicken legs, rice and some leftover ingredients I could use for the early dinner.\u003c/p>\n\u003cp>I decided to braise them and set to work browning the chicken legs on the stove. As they were frying up, he’d come down periodically, glancing suspiciously over at my sluggish progress. I was now sweating profusely from the relentless heat of the oil in that small, cramped space and my increasing stress. Chef Chang finally marched over to me, loomed over my shoulder and shouted, “What the f--- ARE you doing?”\u003c/p>\n\u003cfigure id=\"attachment_79931\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chicken.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chicken-290x161.jpg\" alt=\"roast chicken\" width=\"290\" height=\"161\" class=\"size-medium wp-image-79931\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasting chicken legs for the family meal\u003c/figcaption>\u003c/figure>\n\u003cp>“Uhhhhh….I’m braising chicken, Chef.” He gave me an incredulous look that basically said, “What in the actual f---“ and said, “That’s going to take WAY too long. Prep, help her broil this chicken and get this family meal finished NOW.” We hurriedly loaded the chicken legs onto sheet pans, stuck them in the oven, then busied ourselves with getting everything else ready for the meal. (I vaguely recall it being edible and we even received a compliment or two.) Chef Chang informed his staff he’d put up a list of food critics to watch out for on the wall, so, \"PLEASE be on the lookout for these VIP’s.\" Service began shortly thereafter.\u003c/p>\n\u003cp>At the end of the evening, after the last customer had left, the doors were shut and we had finished cleaning up the prep kitchen, I went over to talk to Chef Chang privately.\u003c/p>\n\u003cp>“I want to thank you for giving me a chance today, but you were absolutely right. I’m not cut out for this,” with a slight quaver in my voice. He gave me a sympathetic look, a solemn nod and shook my hand.\u003c/p>\n\u003cp>“Good luck with whatever you do,” he replied. I said my goodbyes to the rest of the staff and returned home to Brooklyn, feeling demoralized and even more adrift than before. Years later, after several other attempts of working in the food industry, I left New York City, relocated to San Francisco and returned to producing stories for public media.\u003c/p>\n\u003cp>One of my friends, a professional chef who spent over a decade honing his craft in many high-end New York City restaurants within the fine dining world, advised me: “Chances are you’ll be on your feet for 14+ hours a day with low pay for many years. There’s no reason to do it unless you really, really love it.” I knew that I didn’t have the kind of commitment, drive or talent it takes to survive in the business; my unrealistic, overly romanticized notions of food and paltry amateur skills weren’t going to translate into a successful career.\u003c/p>\n\u003cp>It’s been great watching Chef David Chang’s star rise over time as his \u003ca href=\"http://momofuku.com/\" target=\"_blank\">burgeoning empire\u003c/a> (and sometimes, even his \u003ca href=\"http://www.chow.com/food-news/8322/san-francisco-to-david-chang-go-momofuku-yourself/\" target=\"_blank\">notoriety\u003c/a>) continues to expand internationally. I’ve got his Momofuku cookbook and several issues of \u003ca href=\"http://lky.ph/\" target=\"_blank\">Lucky Peach\u003c/a> on my bookshelf and consider myself honored that I was able to spend one night in his kitchen, toiling away over a box of scallions. While I’m sure my knife skills haven’t improved much since then, at the very least, I came away with some valuable insights about myself.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>*\u003cem>I learned later on that he was one of his co-chefs and partners; he’s since gone on to open up the acclaimed restaurant \u003ca href=\"http://thebrooklynstar.com/\" target=\"_blank\">The Brooklyn Star\u003c/a>\u003c/em>.\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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"title": "Marketplace",
"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.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"source": "American Public Media"
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"masters-of-scale": {
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},
"mindshift": {
"id": "mindshift",
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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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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"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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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/pbs-newshour",
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
"id": "perspectives",
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"order": 14
},
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
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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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"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.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"source": "PRI"
},
"link": "/radio/program/pri-the-world",
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"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
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