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"disqusTitle": "Chef Liza Shaw Talks About Her East-Coast-Inspired \"Merigan Sub Shop\" -- Opening Soon in SoMa",
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"content": "\u003cfigure id=\"attachment_69806\" class=\"wp-caption aligncenter\" style=\"max-width: 550px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Liza-by-Todd-Brilliant.jpg\">\u003cimg class=\"size-full wp-image-69806\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Liza-by-Todd-Brilliant.jpg\" alt=\"Chef Liza Shaw. Photo by Todd Brilliant\" width=\"550\" height=\"550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Liza Shaw. Photo by Todd Brilliant\u003c/figcaption>\u003c/figure>\n\u003cp>For those who pine for an East Coast-style sub sandwich fix, complete with the chunky pickled pepper spread known as \"hots,\" the opening of \u003ca href=\"https://www.facebook.com/MeriganSubShop\">Merigan Sub Shop\u003c/a> from Chef Liza Shaw should be on your culinary radar. Shaw's SoMa project is opening next month on the same street as Chronicle Books and 7x7 Magazine's headquarters -- which happens to be around the corner from the \u003ca href=\"http://sanfrancisco.giants.mlb.com/sf/ballpark/index.jsp\">Giants home stadium\u003c/a>. Highlights aside from the menu of meaty and veg-tastic sandwiches include: meatballs (enough said!), red wine on tap from \u003ca href=\"http://www.untivineyards.com/\">Unti Vineyards\u003c/a>, daily whole animal butchery, and turkey and roast beef made in house.\u003c/p>\n\u003cp>Shaw lives in San Francisco and hails from Baltimore. She talked with Bay Area Bites recently about her plans and confirmed that East Coast hoagie shops were the inspiration for her shop—and yes, there are plans for more shops if all goes well. Recently, \u003ca href=\"http://www.tablehopper.com/chatterbox/coming-in-september-from-liza-shaw-merigan-sub-shop/\">Tablehopper reported\u003c/a> on Shaw's menu highlights including: “a porchetta sandwich, a terrina with coppa di testa and pork liver terrina, housemade meatballs, spicy Italian sausage, and of course a killer Italian combo” and Shaw told BAB about her plans to include sides of \u003cem>ceci\u003c/em> bean fritters and Italian shaved ice and \u003cem>zeppole\u003c/em> pastries for dessert.\u003c/p>\n\u003cfigure id=\"attachment_69805\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/roast-pork-liza.jpg\">\u003cimg class=\"size-full wp-image-69805\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/roast-pork-liza.jpg\" alt=\"Roast pork Arista sandwich. Photo courtesy of Merigan Sub Shop\" width=\"720\" height=\"703\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast pork Arista sandwich. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>The chef was on the opening team for \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>, and is considered something of a pizza and pasta badass. While she waited and negotiated the perfect space for her sub shop to come about—the current location of \u003ca href=\"http://hardwaterbar.com/\">Hard Water\u003c/a> was almost a go for a bit—she worked as consulting chef up north on the pizza programs for \u003ca href=\"http://pizzandohealdsburg.com/\">Pizzando\u003c/a> and \u003ca href=\"http://www.redd-wood.com/\">Redd Wood\u003c/a> restaurants, respectively. Shaw has also had stints at \u003ca href=\"http://www.acquerello.com/\">Acquerello\u003c/a> and is a graduate of the California Culinary Academy. Her comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What does Merigan mean?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> \u003cem>Merigano\u003c/em> is a phrase that was used by Italians for people who aren’t Italian. I’m not Italian.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you see the shop as high end?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> I don’t know. I wouldn’t say upscale for this shop. I think I want it to be sandwiches that are done restaurant style. We are going to be cooking everything here: grinding the meat, making the sausage, butchering the pigs. The same values I have at home or in a restaurant will be there, but put into a sandwich. So you’ll see upscale preparation, and my techniques and ethics. But still, it’s just a sandwich when you get it but you know some thought, care and love has gone into it. I’m still going to be going to farmers’ markets and sourcing locally from \u003ca href=\"http://llanoseco.com/\">Llano Seco\u003c/a>, a place that has great pigs and is getting a beef program going.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are doing things by hand here, and sourcing bread that will be a seeded roll or unseeded roll. Another touch is your pickling program and use of “hots” for the sandwiches.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> Back East, you get a pickled pepper chunky spread called hots with your sandwiches. No one really does that out here and so two years ago I was looking at spaces and thought everything would open a lot faster. I got a million tomatoes and peppers and started making a tomato \u003cem>conserva\u003c/em> to put on the sandwiches. That was two years ago. For a long time, my bottom shelf on my fridge was pickled stuff.\u003c/p>\n\u003cfigure id=\"attachment_69807\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/pickled-eggs.jpg\">\u003cimg class=\"size-full wp-image-69807\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/pickled-eggs.jpg\" alt=\"Pickled Eggs. Photo courtesy of Merigan Sub Shop\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pickled Eggs. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: The spot is set up for to-go orders and you have wisely decided to include soup, which is great for our chilly Indian summers.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> You kind of have to do a soup and my fail safe soup is called “beans, greens and protein” a great use for turkey or meat. I can do a vegetarian one as well, and probably will.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Whole animal butchery is a skill you definitely have. Can guests expect to see you doing butchery here, behind the counter?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> If the space allows. I imagine prep for butchery and grinding could happen early morning or before service. We’ll probably go through a pig and a half every week--it could be more, we’ll see.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have partners for this business?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> No, it’s just me. It’s crazy.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Has anyone been walking you through the process?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> For sure. \u003ca href=\"http://www.aocsf.com/Laurie.html\">Laurie Aaronson\u003c/a>. She’s very involved. Between \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a> and \u003ca href=\"http://statebirdsf.com/\">State Bird\u003c/a> here we have six or seven of the same investors, the same lawyer, the same consultant. It’s funny, because I better do well, since these other two restaurants are doing well. The investors think it’s so fun to invest in restaurants.\u003c/p>\n\u003cp>Seeking investors was fairly painless. Laurie had a friend in business school. Then he invited his friend. Then a friend of Melissa Perello’s came on. All of the sudden I have this great community. My friend Andy from college invested. The investors have been equal parts A16 regulars, family, friends and people who are three degrees of separation.\u003c/p>\n\u003cfigure id=\"attachment_69808\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/972034_221070778051700_961430478_n.jpg\">\u003cimg class=\"size-full wp-image-69808\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/972034_221070778051700_961430478_n.jpg\" alt=\"The Buildout coming together. Photo courtesy of Merigan Sub Shop\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Buildout coming together. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: A lot of your friends and friends of friends are helping make this a reality.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> My graphic designer is Robert Van Horne, and he also did Frances and Bel Campo. He does a lot of wine labels and did my logo and signage, website, and menus. Robert is a friend from Middlebury College and a former A16 food runner. Jen Corteville of Yellow House Design did the design work and is one of my best friends. Iain Rizzo of Healdsburg is making my tables and he also made tables at \u003ca href=\"http://campo-fina.com/\">Campo Fina\u003c/a> and \u003ca href=\"http://www.scopahealdsburg.com/\">Scopa\u003c/a> in Healdsburg. The table at the bar will be made out of wood from a sycamore tree. That same tree was used for the communal table at \u003ca href=\"http://thespinstersisters.com/press/\">Spinster Sisters\u003c/a> in Santa Rosa. Liza Hinman is the chef there. We're both chefs, and both named Liza, and have been best friends since college.\u003c/p>\n\u003cp>I want to look out every day and say to myself here, someone I’m friends with helped me.\u003c/p>\n\u003cp>I have a group of people that I do info sourcing: call Thomas Mcnaughton from \u003ca href=\"http://www.centralkitchensf.com/\">Central Kitchen\u003c/a> or Melissa Perello from \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>, Stuart Brioza from \u003ca href=\"http://statebirdsf.com/\">State Bird\u003c/a> or the guys from \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a>, “OK is $104 a month a good price for a dishwasher?” They’ll tell me, “Yeah, go for it.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://merigansubshop.com/\">Merigan Sub Shop\u003c/a>\u003cbr>\n636 Second Street\u003cbr>\nSan Francisco, California 94107\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MeriganSubShop\">Merigan Sub Shop\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69806\" class=\"wp-caption aligncenter\" style=\"max-width: 550px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Liza-by-Todd-Brilliant.jpg\">\u003cimg class=\"size-full wp-image-69806\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Liza-by-Todd-Brilliant.jpg\" alt=\"Chef Liza Shaw. Photo by Todd Brilliant\" width=\"550\" height=\"550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Liza Shaw. Photo by Todd Brilliant\u003c/figcaption>\u003c/figure>\n\u003cp>For those who pine for an East Coast-style sub sandwich fix, complete with the chunky pickled pepper spread known as \"hots,\" the opening of \u003ca href=\"https://www.facebook.com/MeriganSubShop\">Merigan Sub Shop\u003c/a> from Chef Liza Shaw should be on your culinary radar. Shaw's SoMa project is opening next month on the same street as Chronicle Books and 7x7 Magazine's headquarters -- which happens to be around the corner from the \u003ca href=\"http://sanfrancisco.giants.mlb.com/sf/ballpark/index.jsp\">Giants home stadium\u003c/a>. Highlights aside from the menu of meaty and veg-tastic sandwiches include: meatballs (enough said!), red wine on tap from \u003ca href=\"http://www.untivineyards.com/\">Unti Vineyards\u003c/a>, daily whole animal butchery, and turkey and roast beef made in house.\u003c/p>\n\u003cp>Shaw lives in San Francisco and hails from Baltimore. She talked with Bay Area Bites recently about her plans and confirmed that East Coast hoagie shops were the inspiration for her shop—and yes, there are plans for more shops if all goes well. Recently, \u003ca href=\"http://www.tablehopper.com/chatterbox/coming-in-september-from-liza-shaw-merigan-sub-shop/\">Tablehopper reported\u003c/a> on Shaw's menu highlights including: “a porchetta sandwich, a terrina with coppa di testa and pork liver terrina, housemade meatballs, spicy Italian sausage, and of course a killer Italian combo” and Shaw told BAB about her plans to include sides of \u003cem>ceci\u003c/em> bean fritters and Italian shaved ice and \u003cem>zeppole\u003c/em> pastries for dessert.\u003c/p>\n\u003cfigure id=\"attachment_69805\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/roast-pork-liza.jpg\">\u003cimg class=\"size-full wp-image-69805\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/roast-pork-liza.jpg\" alt=\"Roast pork Arista sandwich. Photo courtesy of Merigan Sub Shop\" width=\"720\" height=\"703\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast pork Arista sandwich. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>The chef was on the opening team for \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>, and is considered something of a pizza and pasta badass. While she waited and negotiated the perfect space for her sub shop to come about—the current location of \u003ca href=\"http://hardwaterbar.com/\">Hard Water\u003c/a> was almost a go for a bit—she worked as consulting chef up north on the pizza programs for \u003ca href=\"http://pizzandohealdsburg.com/\">Pizzando\u003c/a> and \u003ca href=\"http://www.redd-wood.com/\">Redd Wood\u003c/a> restaurants, respectively. Shaw has also had stints at \u003ca href=\"http://www.acquerello.com/\">Acquerello\u003c/a> and is a graduate of the California Culinary Academy. Her comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What does Merigan mean?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> \u003cem>Merigano\u003c/em> is a phrase that was used by Italians for people who aren’t Italian. I’m not Italian.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you see the shop as high end?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> I don’t know. I wouldn’t say upscale for this shop. I think I want it to be sandwiches that are done restaurant style. We are going to be cooking everything here: grinding the meat, making the sausage, butchering the pigs. The same values I have at home or in a restaurant will be there, but put into a sandwich. So you’ll see upscale preparation, and my techniques and ethics. But still, it’s just a sandwich when you get it but you know some thought, care and love has gone into it. I’m still going to be going to farmers’ markets and sourcing locally from \u003ca href=\"http://llanoseco.com/\">Llano Seco\u003c/a>, a place that has great pigs and is getting a beef program going.\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: You are doing things by hand here, and sourcing bread that will be a seeded roll or unseeded roll. Another touch is your pickling program and use of “hots” for the sandwiches.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> Back East, you get a pickled pepper chunky spread called hots with your sandwiches. No one really does that out here and so two years ago I was looking at spaces and thought everything would open a lot faster. I got a million tomatoes and peppers and started making a tomato \u003cem>conserva\u003c/em> to put on the sandwiches. That was two years ago. For a long time, my bottom shelf on my fridge was pickled stuff.\u003c/p>\n\u003cfigure id=\"attachment_69807\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/pickled-eggs.jpg\">\u003cimg class=\"size-full wp-image-69807\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/pickled-eggs.jpg\" alt=\"Pickled Eggs. Photo courtesy of Merigan Sub Shop\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pickled Eggs. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: The spot is set up for to-go orders and you have wisely decided to include soup, which is great for our chilly Indian summers.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> You kind of have to do a soup and my fail safe soup is called “beans, greens and protein” a great use for turkey or meat. I can do a vegetarian one as well, and probably will.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Whole animal butchery is a skill you definitely have. Can guests expect to see you doing butchery here, behind the counter?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> If the space allows. I imagine prep for butchery and grinding could happen early morning or before service. We’ll probably go through a pig and a half every week--it could be more, we’ll see.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have partners for this business?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> No, it’s just me. It’s crazy.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Has anyone been walking you through the process?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> For sure. \u003ca href=\"http://www.aocsf.com/Laurie.html\">Laurie Aaronson\u003c/a>. She’s very involved. Between \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a> and \u003ca href=\"http://statebirdsf.com/\">State Bird\u003c/a> here we have six or seven of the same investors, the same lawyer, the same consultant. It’s funny, because I better do well, since these other two restaurants are doing well. The investors think it’s so fun to invest in restaurants.\u003c/p>\n\u003cp>Seeking investors was fairly painless. Laurie had a friend in business school. Then he invited his friend. Then a friend of Melissa Perello’s came on. All of the sudden I have this great community. My friend Andy from college invested. The investors have been equal parts A16 regulars, family, friends and people who are three degrees of separation.\u003c/p>\n\u003cfigure id=\"attachment_69808\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/972034_221070778051700_961430478_n.jpg\">\u003cimg class=\"size-full wp-image-69808\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/972034_221070778051700_961430478_n.jpg\" alt=\"The Buildout coming together. Photo courtesy of Merigan Sub Shop\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Buildout coming together. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: A lot of your friends and friends of friends are helping make this a reality.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> My graphic designer is Robert Van Horne, and he also did Frances and Bel Campo. He does a lot of wine labels and did my logo and signage, website, and menus. Robert is a friend from Middlebury College and a former A16 food runner. Jen Corteville of Yellow House Design did the design work and is one of my best friends. Iain Rizzo of Healdsburg is making my tables and he also made tables at \u003ca href=\"http://campo-fina.com/\">Campo Fina\u003c/a> and \u003ca href=\"http://www.scopahealdsburg.com/\">Scopa\u003c/a> in Healdsburg. The table at the bar will be made out of wood from a sycamore tree. That same tree was used for the communal table at \u003ca href=\"http://thespinstersisters.com/press/\">Spinster Sisters\u003c/a> in Santa Rosa. Liza Hinman is the chef there. We're both chefs, and both named Liza, and have been best friends since college.\u003c/p>\n\u003cp>I want to look out every day and say to myself here, someone I’m friends with helped me.\u003c/p>\n\u003cp>I have a group of people that I do info sourcing: call Thomas Mcnaughton from \u003ca href=\"http://www.centralkitchensf.com/\">Central Kitchen\u003c/a> or Melissa Perello from \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>, Stuart Brioza from \u003ca href=\"http://statebirdsf.com/\">State Bird\u003c/a> or the guys from \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a>, “OK is $104 a month a good price for a dishwasher?” They’ll tell me, “Yeah, go for it.”\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://merigansubshop.com/\">Merigan Sub Shop\u003c/a>\u003cbr>\n636 Second Street\u003cbr>\nSan Francisco, California 94107\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MeriganSubShop\">Merigan Sub Shop\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Julia Child Was Wrong: Don't Wash Your Raw Chicken, Folks",
"title": "Julia Child Was Wrong: Don't Wash Your Raw Chicken, Folks",
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"content": "\u003cfigure id=\"attachment_68724\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/julia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/julia.jpg\" alt='Julia Child poses with \"the chicken sisters\" before an episode of The French Chef in which she teaches us how to roast a bird. Photo: Courtesy of Paul Child/PBS' width=\"1120\" height=\"921\" class=\"size-full wp-image-68724\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Julia Child poses with \"the chicken sisters\" before an episode of The French Chef in which she teaches us how to roast a bird. Photo: Courtesy of Paul Child/PBS\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/23/213578553/julia-child-was-wrong-don-t-wash-your-raw-chicken-folks\">The Salt at NPR Food\u003c/a> (8/23/2013)\u003c/p>\n\u003cp>It seems almost sacrilegious to question the wisdom of Julia Child.\u003c/p>\n\u003cp>First with her opus \u003cem>Mastering the Art of French Cooking\u003c/em> and later with her PBS cooking show, the unflappably cheerful Child helped rescue home cookery from the clutches of convenience food. She taught us how to love — and take pride in — making something from scratch.\u003c/p>\n\u003cp>And yet, in at least one important kitchen skill, Child got it dead wrong: rinsing raw poultry.\u003c/p>\n\u003cp>\"I just think it's a safer thing to do,\" Child tells viewers in one clip from \u003cem>The French Chef\u003c/em> in which she shows us the ins and outs of roasting chicken.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=T7dLXEc9tZM&w=560&h=315]\u003c/p>\n\u003cp>\"Oh, no!\" says Drexel University food safety researcher \u003ca href=\"http://www.drexel.edu/cnhp/faculty/profiles/QuinlanJennifer/\">Jennifer Quinlan\u003c/a> when I inform her that Child was in the pro-bird-washing camp. \"I don't want to take on that.\"\u003c/p>\n\u003cp>Yet take on the doyenne of TV chefs she must. For Quinlan is on a mission to get America's home cooks to drop this widespread habit of washing poultry before cooking.\u003c/p>\n\u003cp>\"There's no reason, from a scientific point of view, to think you're making it any safer,\" she says, \"and in fact, you're making it less safe.\"\u003c/p>\n\u003cp>That's because washing increases the chances that you'll spread the foodborne pathogens that are almost certainly on your bird all over the rest of your kitchen too, food safety experts say. We're talking nasty stuff like salmonella and Campylobacter, which together are estimated to cause \u003ca href=\"http://wwwnc.cdc.gov/eid/article/17/1/p1-1101_article.htm\">nearly 1.9 million cases\u003c/a> of foodborne illness in the U.S. each year.\u003c/p>\n\u003cp>Some studies suggest bacteria can fly up to \u003ca href=\"http://www.foodsafety.wisc.edu/assets/pdf_Files/Wash%20your%20Hands.pdf\">3 feet away\u003c/a> from where your meat is rinsed — though you can't necessarily see it. If that thought alone doesn't give you pause, perhaps this slimy \"germ vision\" animation will do the trick:\u003c/p>\n\u003cp>http://www.youtube.com/watch?v=JZXDotD4p9c\u003c/p>\n\u003cp>But fear not: All you have to do to kill these unwanted bacteria is to cook your meat properly (\u003ca href=\"http://www.npr.org/blogs/thesalt/2011/11/10/142212412/why-we-lie-about-using-food-thermometers\">a thermometer\u003c/a> can help) and keep your utensils and cooking surfaces clean.\u003c/p>\n\u003cp>Quinlan and her collaborators at New Mexico State University's Department of Media Productions have created a new \u003ca href=\"http://drexel.edu/now/news-media/releases/archive/2013/August/Dont-Wash-Your-Chicken-Food-Safety-Campaign/\">public health campaign\u003c/a> to get the word out about why washing poultry is a bad idea. Her focus-group surveys, conducted as part of a research project funded by the U.S. Department of Agriculture, suggest as many as 90 percent of people rinse their raw birds. The practice is slightly more common among minorities, she says, but pretty much everyone does it.\u003c/p>\n\u003cp>And Quinlan expects some people will continue to cling to their bird-rinsing ways. Some people, she notes, just do it because they think their chicken is slimy. \"If your chicken is so slimy that it needs washing, something is wrong,\" she says. \"Other people say, 'That's just how I was taught to do it.' \"\u003c/p>\n\u003cp>It doesn't help, she says, that many celebrity TV chefs (not just Child) and cookbooks call for this as a first step. But science, says Quinlan, is really giving the lazy a free pass — nay, an \u003cem>imperative\u003c/em> — to cut out this step.\u003c/p>\n\u003cp>And some people for whom raw-chicken-meat baths have been a source of marital strife may welcome Quinlan's message wholeheartedly.\u003c/p>\n\u003cp>As my colleague Dan Charles told me (sorry, Dan, I'm outing you here): \"I never did [wash my chickens], but then my wife* forced me to. So as soon as this thing is posted, I'm sending it straight to her.\"\u003c/p>\n\u003cp>\u003cem>* Footnote: Dan insisted I note his wife is lovely.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "The doyenne of TV chefs imparted much wisdom to American cooks, but one piece of Child's advice you should ignore is to wash your raw poultry before cooking. It spreads germs. Everywhere. Yet studies suggest 90 percent of Americans do it, so food safety researchers are launching a campaign to squash the habit.",
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"description": "The doyenne of TV chefs imparted much wisdom to American cooks, but one piece of Child's advice you should ignore is to wash your raw poultry before cooking. It spreads germs. Everywhere. Yet studies suggest 90 percent of Americans do it, so food safety researchers are launching a campaign to squash the habit.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68724\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/julia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/julia.jpg\" alt='Julia Child poses with \"the chicken sisters\" before an episode of The French Chef in which she teaches us how to roast a bird. Photo: Courtesy of Paul Child/PBS' width=\"1120\" height=\"921\" class=\"size-full wp-image-68724\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Julia Child poses with \"the chicken sisters\" before an episode of The French Chef in which she teaches us how to roast a bird. Photo: Courtesy of Paul Child/PBS\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/23/213578553/julia-child-was-wrong-don-t-wash-your-raw-chicken-folks\">The Salt at NPR Food\u003c/a> (8/23/2013)\u003c/p>\n\u003cp>It seems almost sacrilegious to question the wisdom of Julia Child.\u003c/p>\n\u003cp>First with her opus \u003cem>Mastering the Art of French Cooking\u003c/em> and later with her PBS cooking show, the unflappably cheerful Child helped rescue home cookery from the clutches of convenience food. She taught us how to love — and take pride in — making something from scratch.\u003c/p>\n\u003cp>And yet, in at least one important kitchen skill, Child got it dead wrong: rinsing raw poultry.\u003c/p>\n\u003cp>\"I just think it's a safer thing to do,\" Child tells viewers in one clip from \u003cem>The French Chef\u003c/em> in which she shows us the ins and outs of roasting chicken.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/T7dLXEc9tZM'\n title='//www.youtube.com/embed/T7dLXEc9tZM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\"Oh, no!\" says Drexel University food safety researcher \u003ca href=\"http://www.drexel.edu/cnhp/faculty/profiles/QuinlanJennifer/\">Jennifer Quinlan\u003c/a> when I inform her that Child was in the pro-bird-washing camp. \"I don't want to take on that.\"\u003c/p>\n\u003cp>Yet take on the doyenne of TV chefs she must. For Quinlan is on a mission to get America's home cooks to drop this widespread habit of washing poultry before cooking.\u003c/p>\n\u003cp>\"There's no reason, from a scientific point of view, to think you're making it any safer,\" she says, \"and in fact, you're making it less safe.\"\u003c/p>\n\u003cp>That's because washing increases the chances that you'll spread the foodborne pathogens that are almost certainly on your bird all over the rest of your kitchen too, food safety experts say. We're talking nasty stuff like salmonella and Campylobacter, which together are estimated to cause \u003ca href=\"http://wwwnc.cdc.gov/eid/article/17/1/p1-1101_article.htm\">nearly 1.9 million cases\u003c/a> of foodborne illness in the U.S. each year.\u003c/p>\n\u003cp>Some studies suggest bacteria can fly up to \u003ca href=\"http://www.foodsafety.wisc.edu/assets/pdf_Files/Wash%20your%20Hands.pdf\">3 feet away\u003c/a> from where your meat is rinsed — though you can't necessarily see it. If that thought alone doesn't give you pause, perhaps this slimy \"germ vision\" animation will do the trick:\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/JZXDotD4p9c'\n title='//www.youtube.com/embed/JZXDotD4p9c'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>But fear not: All you have to do to kill these unwanted bacteria is to cook your meat properly (\u003ca href=\"http://www.npr.org/blogs/thesalt/2011/11/10/142212412/why-we-lie-about-using-food-thermometers\">a thermometer\u003c/a> can help) and keep your utensils and cooking surfaces clean.\u003c/p>\n\u003cp>Quinlan and her collaborators at New Mexico State University's Department of Media Productions have created a new \u003ca href=\"http://drexel.edu/now/news-media/releases/archive/2013/August/Dont-Wash-Your-Chicken-Food-Safety-Campaign/\">public health campaign\u003c/a> to get the word out about why washing poultry is a bad idea. Her focus-group surveys, conducted as part of a research project funded by the U.S. Department of Agriculture, suggest as many as 90 percent of people rinse their raw birds. The practice is slightly more common among minorities, she says, but pretty much everyone does it.\u003c/p>\n\u003cp>And Quinlan expects some people will continue to cling to their bird-rinsing ways. Some people, she notes, just do it because they think their chicken is slimy. \"If your chicken is so slimy that it needs washing, something is wrong,\" she says. \"Other people say, 'That's just how I was taught to do it.' \"\u003c/p>\n\u003cp>It doesn't help, she says, that many celebrity TV chefs (not just Child) and cookbooks call for this as a first step. But science, says Quinlan, is really giving the lazy a free pass — nay, an \u003cem>imperative\u003c/em> — to cut out this step.\u003c/p>\n\u003cp>And some people for whom raw-chicken-meat baths have been a source of marital strife may welcome Quinlan's message wholeheartedly.\u003c/p>\n\u003cp>As my colleague Dan Charles told me (sorry, Dan, I'm outing you here): \"I never did [wash my chickens], but then my wife* forced me to. So as soon as this thing is posted, I'm sending it straight to her.\"\u003c/p>\n\u003cp>\u003cem>* Footnote: Dan insisted I note his wife is lovely.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Top Chefs Turn to Kickstarter to Open Shakewell Bar and Kitchen in Oakland",
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"content": "\u003cfigure id=\"attachment_68333\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/shakewell.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/shakewell.png\" alt=\"Chefs Jennifer Biesty and Tim Nugent are looking to open a kitchen and bar in Oakland. Photo: Courtesy of Biesty and Nugent\" width=\"659\" height=\"370\" class=\"size-full wp-image-68333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Jennifer Biesty and Tim Nugent are looking to open a kitchen and bar in Oakland. Photo: Courtesy of Biesty and Nugent\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/jondarr/\">Jonathan Darr\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/08/shakewelloaklandkickstarter/\">Oakland Local\u003c/a> (8/15/2013)\u003c/p>\n\u003cp>When I first arrived in the Bay Area to run an arts organization, I took each member of my small team to the restaurant of their choice to get to hear their vision for our work together. My first trip was to COCO500, at the time, the restaurant where recent Top Chef contestant Jennifer Biesty was the chef. The food was delicious and memorable even years later. Duck confit and fried green beans with a set of delicious small plates were all fantastic.\u003c/p>\n\u003cp>I was excited to see that Chef Jen and Chef Tim Nugent (also a former Top Chef contestant) are working on opening \u003ca href=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen\">Shakewell Bar and Kitchen\u003c/a> right here on Lakeshore Avenue in Oakland. The pair, who have been working together at San Francisco’s Scala’s Bistro and friends for fifteen years, launched a \u003ca href=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen\">Kickstarter \u003c/a>campaign and have just about a week to go. As of this writing, they’ve raised $53,790 from 280 backers.\u003c/p>\n\u003cp>The rewards for contributing include jars of stone fruit preserves, dark chocolate truffles prepared by Chef Tim, and several levels of dining gift certificates, including appetizers with pairings at the bar, lunches and dinners at the restaurant, all the way up to an in-home five-course dinner for eight. Having just completed a Kickstarter campaign with my work team, I jumped at the chance to check in and learn more about their new venture and the role crowdfunding would play in bringing Shakewell to life.\u003c/p>\n\u003cfigure id=\"attachment_68334\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/shakewell2.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/shakewell2.png\" alt=\"Shakewell Bar and Kitchen’s Kickstarter hopes to raise $100,000 by noon on Aug. 22.\" width=\"800\" height=\"450\" class=\"size-full wp-image-68334\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shakewell Bar and Kitchen’s Kickstarter hopes to raise $100,000 by noon on Aug. 22.\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>I checked in with Chef Tim who will be heading up the dessert and pastry program at the new bar and restaurant along with serving as co-owner with Chef Jen. He took the time to answer some of the questions I had about both Kickstarter funding and the new venture:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>JD: Why Kickstarter? A lot of fundraising happens on other platforms that are less strict about meeting the goal.\u003c/strong>\u003c/p>\n\u003cp>CT: It was new to both of us, as we watched other videos it made sense to give it a try. It’s funny how begging for money is cool on this site. The deadline worked for us because we have sort of a deadline with the seller.\u003c/p>\n\u003cp>\u003cstrong>JD: Is this a welcome to Oakland? It looks like you and Chef Jen have a long history working in San Francisco. What’s on this side of the bridge? \u003c/strong>\u003c/p>\n\u003cp>CT: I’ve lived in Oakland for 10 years now. I love Oakland, it is a sure “welcome to the area,” for us professionally. The food scene has gone crazy over here, \u003ca href=\"http://www.a16rockridge.com/\">A16\u003c/a> opening on College, \u003ca href=\"http://hopscotchoakland.com/\">Hopscotch\u003c/a>, \u003ca href=\"http://www.hutchoakland.com/\">Hutch\u003c/a>, \u003ca href=\"http://plumbaroakland.com/\">Plum Bar\u003c/a>. Not to mention the bar scene. Lakeshore Avenue doesn’t have a real foodie spot or really a bar like what we are hoping to bring. The street is always busy.\u003c/p>\n\u003cp>\u003cstrong>JD: Tell me about sourcing. The Kickstarter video says it’s important for both of you. Do you plan to work with any specific farms or farmers?\u003c/strong>\u003c/p>\n\u003cp>CT: Sourcing is our favorite. Not only do we want to walk to the Grand Lake Farmers Market on Saturday, we have at least a dozen small farms we have worked with in all our years. To us, supporting a local farmer is the way it’s done and the product speaks for itself.\u003c/p>\n\u003cp>\u003cstrong>JD: What are you and Chef Jen like as culinary partners?\u003c/strong>\u003c/p>\n\u003cp>CT: We are very much on the same page with the same backgrounds in the food world. Rustic, simple, seasonal. I am a pastry chef as well so we cover all grounds. Jen and I have a passion for this, this is what we do, it has taken many years to find that perfect partner and agree in our guts on the perfect space.\u003c/p>\n\u003cp>\u003cstrong>JD: Last, where are you eating in Oakland these days?\u003c/strong>\u003c/p>\n\u003cp>CT: I love \u003ca href=\"http://bootandshoeservice.com/\">Boot and Shoe\u003c/a>, \u003ca href=\"http://hopscotchoakland.com/\">Hopscotch\u003c/a>, \u003ca href=\"http://www.caminorestaurant.com/\">Camino\u003c/a>, \u003ca href=\"http://www.plumoakland.com/\">Plum \u003c/a>and more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Shakewell Bar and Kitchen will offer a Mediterranean brunch, lunch and dinner, presenting an eclectic approach to seasonal, local ingredients. Chefs Jen and Tim are planning a robust bar and cocktail program and dessert selections rooted in Chef Tim’s well-regarded pastry creations.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68333\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/shakewell.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/shakewell.png\" alt=\"Chefs Jennifer Biesty and Tim Nugent are looking to open a kitchen and bar in Oakland. Photo: Courtesy of Biesty and Nugent\" width=\"659\" height=\"370\" class=\"size-full wp-image-68333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Jennifer Biesty and Tim Nugent are looking to open a kitchen and bar in Oakland. Photo: Courtesy of Biesty and Nugent\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/jondarr/\">Jonathan Darr\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/08/shakewelloaklandkickstarter/\">Oakland Local\u003c/a> (8/15/2013)\u003c/p>\n\u003cp>When I first arrived in the Bay Area to run an arts organization, I took each member of my small team to the restaurant of their choice to get to hear their vision for our work together. My first trip was to COCO500, at the time, the restaurant where recent Top Chef contestant Jennifer Biesty was the chef. The food was delicious and memorable even years later. Duck confit and fried green beans with a set of delicious small plates were all fantastic.\u003c/p>\n\u003cp>I was excited to see that Chef Jen and Chef Tim Nugent (also a former Top Chef contestant) are working on opening \u003ca href=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen\">Shakewell Bar and Kitchen\u003c/a> right here on Lakeshore Avenue in Oakland. The pair, who have been working together at San Francisco’s Scala’s Bistro and friends for fifteen years, launched a \u003ca href=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen\">Kickstarter \u003c/a>campaign and have just about a week to go. As of this writing, they’ve raised $53,790 from 280 backers.\u003c/p>\n\u003cp>The rewards for contributing include jars of stone fruit preserves, dark chocolate truffles prepared by Chef Tim, and several levels of dining gift certificates, including appetizers with pairings at the bar, lunches and dinners at the restaurant, all the way up to an in-home five-course dinner for eight. Having just completed a Kickstarter campaign with my work team, I jumped at the chance to check in and learn more about their new venture and the role crowdfunding would play in bringing Shakewell to life.\u003c/p>\n\u003cfigure id=\"attachment_68334\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/shakewell2.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/shakewell2.png\" alt=\"Shakewell Bar and Kitchen’s Kickstarter hopes to raise $100,000 by noon on Aug. 22.\" width=\"800\" height=\"450\" class=\"size-full wp-image-68334\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shakewell Bar and Kitchen’s Kickstarter hopes to raise $100,000 by noon on Aug. 22.\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>I checked in with Chef Tim who will be heading up the dessert and pastry program at the new bar and restaurant along with serving as co-owner with Chef Jen. He took the time to answer some of the questions I had about both Kickstarter funding and the new venture:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>JD: Why Kickstarter? A lot of fundraising happens on other platforms that are less strict about meeting the goal.\u003c/strong>\u003c/p>\n\u003cp>CT: It was new to both of us, as we watched other videos it made sense to give it a try. It’s funny how begging for money is cool on this site. The deadline worked for us because we have sort of a deadline with the seller.\u003c/p>\n\u003cp>\u003cstrong>JD: Is this a welcome to Oakland? It looks like you and Chef Jen have a long history working in San Francisco. What’s on this side of the bridge? \u003c/strong>\u003c/p>\n\u003cp>CT: I’ve lived in Oakland for 10 years now. I love Oakland, it is a sure “welcome to the area,” for us professionally. The food scene has gone crazy over here, \u003ca href=\"http://www.a16rockridge.com/\">A16\u003c/a> opening on College, \u003ca href=\"http://hopscotchoakland.com/\">Hopscotch\u003c/a>, \u003ca href=\"http://www.hutchoakland.com/\">Hutch\u003c/a>, \u003ca href=\"http://plumbaroakland.com/\">Plum Bar\u003c/a>. Not to mention the bar scene. Lakeshore Avenue doesn’t have a real foodie spot or really a bar like what we are hoping to bring. The street is always busy.\u003c/p>\n\u003cp>\u003cstrong>JD: Tell me about sourcing. The Kickstarter video says it’s important for both of you. Do you plan to work with any specific farms or farmers?\u003c/strong>\u003c/p>\n\u003cp>CT: Sourcing is our favorite. Not only do we want to walk to the Grand Lake Farmers Market on Saturday, we have at least a dozen small farms we have worked with in all our years. To us, supporting a local farmer is the way it’s done and the product speaks for itself.\u003c/p>\n\u003cp>\u003cstrong>JD: What are you and Chef Jen like as culinary partners?\u003c/strong>\u003c/p>\n\u003cp>CT: We are very much on the same page with the same backgrounds in the food world. Rustic, simple, seasonal. I am a pastry chef as well so we cover all grounds. Jen and I have a passion for this, this is what we do, it has taken many years to find that perfect partner and agree in our guts on the perfect space.\u003c/p>\n\u003cp>\u003cstrong>JD: Last, where are you eating in Oakland these days?\u003c/strong>\u003c/p>\n\u003cp>CT: I love \u003ca href=\"http://bootandshoeservice.com/\">Boot and Shoe\u003c/a>, \u003ca href=\"http://hopscotchoakland.com/\">Hopscotch\u003c/a>, \u003ca href=\"http://www.caminorestaurant.com/\">Camino\u003c/a>, \u003ca href=\"http://www.plumoakland.com/\">Plum \u003c/a>and more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Shakewell Bar and Kitchen will offer a Mediterranean brunch, lunch and dinner, presenting an eclectic approach to seasonal, local ingredients. Chefs Jen and Tim are planning a robust bar and cocktail program and dessert selections rooted in Chef Tim’s well-regarded pastry creations.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pig + Woman + Knife: Butchery with Bailie at Fatted Calf ",
"title": "Pig + Woman + Knife: Butchery with Bailie at Fatted Calf ",
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"content": "\u003cfigure id=\"attachment_67288\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife.jpg\" alt=\"Bailie (R) and guests. Photo: Ryan Harri\" width=\"720\" height=\"479\" class=\"size-full wp-image-67288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (R) and guests. Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>Heather Bailie—widely known as Bailie—is a Bay Area charcuterie and meat expert via her work as a butcher, operations manager and partner for Fatted Calf, the meat emporium with shops in Napa and San Francisco. \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> sells meat from smaller family farms, alongside handcrafted (and delectable) pates, beef jerky, terrines, sausage, bacon and salumi (pancetta \u003cem>tesa\u003c/em>, salame Toscano, and a personal favorite: an herby roll of cured pork belly). \u003c/p>\n\u003cp>Bailie currently lives in Napa and has a meaty side project called \u003ca href=\"http://pigwomanknife.com/\">Pig + Woman + Knife\u003c/a>, which has two components. The Pig + Woman + Knife blog demystifies meat buying and butchery, and has photos and tips. She also takes the Pig + Woman + Knife meat knowledge directly to people by giving butchery classes and hands-on demonstrations for smaller groups. Yes, women can take her classes, but she also teaches groups with both genders. Baile told Bay Area Bites that she helps at “Pig Parties” for her friends, and will bring her hacksaw and knives to break down a pig and, say, help the group make sausage.\u003c/p>\n\u003cp>\u003cstrong> Her reasons for creating Pig + Woman + Knife:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>“Stemmed from my experience working with the \"fathers\" of the Bay Area butchery and charcuterie scene. During my culinary upbringing, I was fortunate to work alongside some very talented meat masters, all of whom inspired me to keep a knife in my hand. This interest in butchery, paired with a background in animal right's activism, a degree in Women's Studies and a strong urge to do something creative, led me to create Pig + Woman + Knife.\"\u003c/p>\n\u003cp>\"What started as a simple blog to share knowledge with other women cooks and build community through cutting meat, eventually evolved into an educational site to reach a much broader audience—from home butchers to professionals alike. This website is devoted to showing people how buying whole animals (or rather large pieces of one) and learning a few skills will save money and time and can be a fun hobby! Going whole animal also supports local family farms and small businesses. I hope viewing this site helps to take the intimidation and confusion out of buying meat, clearly demonstrates what to do with it and inspires you to learn some traditional preparations and cooking techniques.”\u003c/p>\u003c/blockquote>\n\u003cp> [youtube //www.youtube.com/watch?v=sa1otNuqVlE]\u003c/p>\n\u003cp>Baile has a degree from the California Culinary Academy and did restaurant work at \u003ca href=\"http://www.acquerello.com/\">Acquerello\u003c/a> and Ubuntu before “stalking” Taylor Boetticher and Toponia Miller, the husband and wife team behind Fatted Calf. Bailie has an animal activist background and was a “card carrying PETA member and vegetarian.” Her gateway meat to break her vegetarian diet did eventually come: a late night drive-thru meal of a Jack in the Box hamburger caused her to indulge a strong meat craving with a friend. Bailie now eats slices of mortadella for breakfast daily and samples meat freely for work and pleasure. Bay Area Bites caught up with Bailie recently while she butchered at the \u003ca href=\"http://www.fattedcalf.com/classes/\">Fatted Calf Butcher's Happy Hour\u003c/a> on a Wednesday night with Ren Rossini in San Francisco. We first talked in Napa at the Oxbow Market. Her comments have been edited for clarity and grammar. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s the biggest challenge in your work at Fatted Calf?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> In my position, I’m dealing with people, products and things changing all the time. Examples: a pig that I ordered two weeks ago will arrive thirty pounds smaller. Or a lamb I need is one day late. Or someone forgets to communicate a special order. There’s also business stuff and situations like staff turnover to handle. I try to deal with things, be a leader, not get pissed off and act with a level of coolness. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You’ve taught classes for Fatted Calf and CUESA, work the Fatted Calf Butcher’s Happy Hour and do butchery demos at both locations. Did Pig + Woman + Knife grow out of those experiences?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> It is a passion of mine teaching women. There are a lot of women in the industry who will come to me and say things like, “The guys don’t let me break down lamb.” So I will show them how. As much as I can, I give back. There are women who taught me all that stuff and it’s fun. \u003c/p>\n\u003cfigure id=\"attachment_67291\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife2.jpg\" alt=\"Bailie (center) working on a whole pig with class guests Photo: Ryan Harris\" width=\"720\" height=\"479\" class=\"size-full wp-image-67291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (center) working on a whole pig with class guests Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: The Fatted Calf has a cookbook coming out in September. What’s that like? \u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> It’s been a good ride. There will be a book tour in the East Bay, in California and New York. We’re all really excited about that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You have mentors that have helped you. Teaching classes for others, have you become a mentor yourself?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie: \u003c/strong>It’s been fun and I’ve mentored Ren. I don’t just help females, I’ll help any employee or person who may not have known they have a flair for knives and butchery. When that shows up, it means they’ve got a knack for breaking things down. \u003c/p>\n\u003cp>It can be the opposite, too—when people are not good behind the knife, we find something else for them.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Like what?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> Usually it means they are good at talking with the customers and describing the product, or passionate about farms and sustainability. It could be that they can be the person who wraps the beef jerky (laughs). Or that sign you’re looking at, that details the specials, I could never do that. But someone who is an art major is good at that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you find that someone who is good with butchery has a certain strength, or maybe height? Or some sort of personality skill set?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> You’ll see they have a natural intuition and an understanding of how to look at muscles and seams. Ren was really good at watching what we did. People like that do well because they are perceptive. We can train and show them. When people come here from somewhere else, they may have training, so we’ll need to show them our way of doing things. That transition is fairly easy. \u003c/p>\n\u003cfigure id=\"attachment_67292\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife3.jpg\" alt=\"Bailie (R) doing knife work for a butchery class. Photo: Ryan Harris\" width=\"400\" class=\"size-full wp-image-67292\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (R) doing knife work for a butchery class. Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to make salumi at Fatted Calf?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie: \u003c/strong>A lot of the salumi has been here two to six months. The small guys in the middle usually cure in two months. The larger ones usually take anywhere from three to four months. It all depends on temperature and humidity. When it’s hotter, we notice a fluctuation. The process is monitored day by day. I come in here and I spray and move things around and feel it. If it’s too dry, I’ll spray with water to get moisture. Or if it’s too moist in here, I’ll open the door. We do have it regulated with a machine but sometimes I like to be in here and know what’s going on -- feel it, taste it, know what’s going on. \u003c/p>\n\u003cp>There has to be quality control and mold has a distinct flavor. You can sometimes smell if there’s something ‘not awesome’ going on -- a bad mold or ammonia smell, something like that. You want to stop that when it happens. You have to smell it, taste it and see it and use your olfactory senses to keep everything going. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What role can Fatted Calf play in the consumer marketplace?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> Compared to other meat markets in the Bay Area, we’re really on the lower end of things, price-wise. That’s because we can get away with a high-quality product and not gouge people. We maintain our inventory and our costs. Ideally, I don’t want Fatted Calf to be seen as the place to go for a special occasion purchase. I want the market to be an alternative to shopping at Safeway and buying a pork loin for $1.99. Instead the customer is going to get something really nice from Fatted Calf and they will spend a little bit more but they will know that they're supporting a different system and going against the grain. There’s just more awareness about knowing where your meat comes from these days. Eating a little bit less meat while being more conscientious—knowing where you spend your dollar—that right there, is a political act. I’ve definitely seen a change.\u003c/p>\n\n",
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"excerpt": "Bailie is the woman behind Pig + Woman + Knife, which gives hunters, home and restaurant cooks hands-on knowledge and tutorials on breaking down pig, duck and lamb. Bailie practices her butchery and charcuterie craft while working at Fatted Calf, which has locations in San Francisco and Napa.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67288\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife.jpg\" alt=\"Bailie (R) and guests. Photo: Ryan Harri\" width=\"720\" height=\"479\" class=\"size-full wp-image-67288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (R) and guests. Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>Heather Bailie—widely known as Bailie—is a Bay Area charcuterie and meat expert via her work as a butcher, operations manager and partner for Fatted Calf, the meat emporium with shops in Napa and San Francisco. \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> sells meat from smaller family farms, alongside handcrafted (and delectable) pates, beef jerky, terrines, sausage, bacon and salumi (pancetta \u003cem>tesa\u003c/em>, salame Toscano, and a personal favorite: an herby roll of cured pork belly). \u003c/p>\n\u003cp>Bailie currently lives in Napa and has a meaty side project called \u003ca href=\"http://pigwomanknife.com/\">Pig + Woman + Knife\u003c/a>, which has two components. The Pig + Woman + Knife blog demystifies meat buying and butchery, and has photos and tips. She also takes the Pig + Woman + Knife meat knowledge directly to people by giving butchery classes and hands-on demonstrations for smaller groups. Yes, women can take her classes, but she also teaches groups with both genders. Baile told Bay Area Bites that she helps at “Pig Parties” for her friends, and will bring her hacksaw and knives to break down a pig and, say, help the group make sausage.\u003c/p>\n\u003cp>\u003cstrong> Her reasons for creating Pig + Woman + Knife:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>“Stemmed from my experience working with the \"fathers\" of the Bay Area butchery and charcuterie scene. During my culinary upbringing, I was fortunate to work alongside some very talented meat masters, all of whom inspired me to keep a knife in my hand. This interest in butchery, paired with a background in animal right's activism, a degree in Women's Studies and a strong urge to do something creative, led me to create Pig + Woman + Knife.\"\u003c/p>\n\u003cp>\"What started as a simple blog to share knowledge with other women cooks and build community through cutting meat, eventually evolved into an educational site to reach a much broader audience—from home butchers to professionals alike. This website is devoted to showing people how buying whole animals (or rather large pieces of one) and learning a few skills will save money and time and can be a fun hobby! Going whole animal also supports local family farms and small businesses. I hope viewing this site helps to take the intimidation and confusion out of buying meat, clearly demonstrates what to do with it and inspires you to learn some traditional preparations and cooking techniques.”\u003c/p>\u003c/blockquote>\n\u003cp> \u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/sa1otNuqVlE'\n title='//www.youtube.com/embed/sa1otNuqVlE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Baile has a degree from the California Culinary Academy and did restaurant work at \u003ca href=\"http://www.acquerello.com/\">Acquerello\u003c/a> and Ubuntu before “stalking” Taylor Boetticher and Toponia Miller, the husband and wife team behind Fatted Calf. Bailie has an animal activist background and was a “card carrying PETA member and vegetarian.” Her gateway meat to break her vegetarian diet did eventually come: a late night drive-thru meal of a Jack in the Box hamburger caused her to indulge a strong meat craving with a friend. Bailie now eats slices of mortadella for breakfast daily and samples meat freely for work and pleasure. Bay Area Bites caught up with Bailie recently while she butchered at the \u003ca href=\"http://www.fattedcalf.com/classes/\">Fatted Calf Butcher's Happy Hour\u003c/a> on a Wednesday night with Ren Rossini in San Francisco. We first talked in Napa at the Oxbow Market. Her comments have been edited for clarity and grammar. \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: What’s the biggest challenge in your work at Fatted Calf?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> In my position, I’m dealing with people, products and things changing all the time. Examples: a pig that I ordered two weeks ago will arrive thirty pounds smaller. Or a lamb I need is one day late. Or someone forgets to communicate a special order. There’s also business stuff and situations like staff turnover to handle. I try to deal with things, be a leader, not get pissed off and act with a level of coolness. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You’ve taught classes for Fatted Calf and CUESA, work the Fatted Calf Butcher’s Happy Hour and do butchery demos at both locations. Did Pig + Woman + Knife grow out of those experiences?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> It is a passion of mine teaching women. There are a lot of women in the industry who will come to me and say things like, “The guys don’t let me break down lamb.” So I will show them how. As much as I can, I give back. There are women who taught me all that stuff and it’s fun. \u003c/p>\n\u003cfigure id=\"attachment_67291\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife2.jpg\" alt=\"Bailie (center) working on a whole pig with class guests Photo: Ryan Harris\" width=\"720\" height=\"479\" class=\"size-full wp-image-67291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (center) working on a whole pig with class guests Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: The Fatted Calf has a cookbook coming out in September. What’s that like? \u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> It’s been a good ride. There will be a book tour in the East Bay, in California and New York. We’re all really excited about that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You have mentors that have helped you. Teaching classes for others, have you become a mentor yourself?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie: \u003c/strong>It’s been fun and I’ve mentored Ren. I don’t just help females, I’ll help any employee or person who may not have known they have a flair for knives and butchery. When that shows up, it means they’ve got a knack for breaking things down. \u003c/p>\n\u003cp>It can be the opposite, too—when people are not good behind the knife, we find something else for them.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Like what?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> Usually it means they are good at talking with the customers and describing the product, or passionate about farms and sustainability. It could be that they can be the person who wraps the beef jerky (laughs). Or that sign you’re looking at, that details the specials, I could never do that. But someone who is an art major is good at that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you find that someone who is good with butchery has a certain strength, or maybe height? Or some sort of personality skill set?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> You’ll see they have a natural intuition and an understanding of how to look at muscles and seams. Ren was really good at watching what we did. People like that do well because they are perceptive. We can train and show them. When people come here from somewhere else, they may have training, so we’ll need to show them our way of doing things. That transition is fairly easy. \u003c/p>\n\u003cfigure id=\"attachment_67292\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife3.jpg\" alt=\"Bailie (R) doing knife work for a butchery class. Photo: Ryan Harris\" width=\"400\" class=\"size-full wp-image-67292\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (R) doing knife work for a butchery class. Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to make salumi at Fatted Calf?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie: \u003c/strong>A lot of the salumi has been here two to six months. The small guys in the middle usually cure in two months. The larger ones usually take anywhere from three to four months. It all depends on temperature and humidity. When it’s hotter, we notice a fluctuation. The process is monitored day by day. I come in here and I spray and move things around and feel it. If it’s too dry, I’ll spray with water to get moisture. Or if it’s too moist in here, I’ll open the door. We do have it regulated with a machine but sometimes I like to be in here and know what’s going on -- feel it, taste it, know what’s going on. \u003c/p>\n\u003cp>There has to be quality control and mold has a distinct flavor. You can sometimes smell if there’s something ‘not awesome’ going on -- a bad mold or ammonia smell, something like that. You want to stop that when it happens. You have to smell it, taste it and see it and use your olfactory senses to keep everything going. \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: What role can Fatted Calf play in the consumer marketplace?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> Compared to other meat markets in the Bay Area, we’re really on the lower end of things, price-wise. That’s because we can get away with a high-quality product and not gouge people. We maintain our inventory and our costs. Ideally, I don’t want Fatted Calf to be seen as the place to go for a special occasion purchase. I want the market to be an alternative to shopping at Safeway and buying a pork loin for $1.99. Instead the customer is going to get something really nice from Fatted Calf and they will spend a little bit more but they will know that they're supporting a different system and going against the grain. There’s just more awareness about knowing where your meat comes from these days. Eating a little bit less meat while being more conscientious—knowing where you spend your dollar—that right there, is a political act. I’ve definitely seen a change.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Catering Entrepreneurs Build a Business and Plan a Community Garden in Bayview",
"title": "Catering Entrepreneurs Build a Business and Plan a Community Garden in Bayview",
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"content": "\u003cfigure id=\"attachment_66952\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/kristin-barkley.jpg\">\u003cimg class=\"size-full wp-image-66952\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/kristin-barkley.jpg\" alt=\"Kristin Jenkins and Barclay Nicholson. Photo courtesy of Nosh SF\" width=\"300\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kristin Jenkins and Barclay Nicholson. Photo courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>Bayview District residents Kristin Jenkins and Barclay Nicholson are domestic partners growing not one but two food businesses that both have \"SF\" in the name: \u003ca href=\"http://noshsf.com/\">Nosh SF\u003c/a> and \u003ca href=\"http://sfprivatechef.com/contact.html\">SF Private Chef\u003c/a>. The two have been together for over thirteen years and were introduced by a mutual friend. They live and work in Bayview and have done so for the last two years and this fascinating tale has a twist of kismet. The morning they were about to move out of their Bernal Heights home, their landlord called to let them know a fire had burned down the home they were moving into. On very short notice, they were able to find \"the perfect space\" in which they now live and have an office. Green thumbs, take note: there is also a garden space that the two are actively cultivating--more details on that in a bit.\u003c/p>\n\u003cfigure id=\"attachment_67491\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1554-amuse-bouche1000.jpg\">\u003cimg class=\"size-full wp-image-67491\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1554-amuse-bouche1000.jpg\" alt=\"Amuse Bouche - Mini Pasta Carbonara with Deep Fried Prosciutto. Photo courtesy of Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amuse Bouche - Mini Pasta Carbonara with Deep Fried Prosciutto. Photo courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>Nosh SF is a boutique catering company sporting a roster of local events that include a fundraiser for President Obama last year. SF Private Chef is a healthy meal delivery service and Jenkins has been working on the company since she founded it over ten years ago. Before these ventures, Nicholson was working in venture capital. Jenkins was pursuing golf in a somewhat serious fashion when she first started SF Private Chef. Bay Area Bites caught up with Jenkins and Nicholson recently. Their comments have been edited for grammar and clarity.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: You’ve lived and worked in the Bayview District for the past two years. What is your work and life routine like?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> Our life has been focused on growing Nosh and SF Private Chef. Without much exaggeration, we have lived and breathed work for the last three years. To answer your question about our routine, it’s very routine. I get up, bring Kristin a coffee in bed while she watches a housewives show...No, seriously. We wake up, feed our two dogs and two cats. Make coffee and slide open the doors that separate our living quarters from our work quarters. I cross the threshold and head up the stairs to our office.\u003c/p>\n\u003cp>Kristin walks out the front door to the commercial kitchen (which we built out in record time at the end of last year), which is two doors down. The close proximity of the kitchen and our office helps us keep things very efficient. During the day we communicate often. (I would like to have an intercom system in the kitchen so I can page Kristin; Kristin has vetoed the idea.) Our ability to transition from work to events is very easy. We are able to pack out and pack back in and return home very seamlessly. Having our own kitchen has been invaluable.\u003c/p>\n\u003cfigure id=\"attachment_67488\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kitchen-garden1000.jpg\">\u003cimg class=\"size-full wp-image-67488\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kitchen-garden1000.jpg\" alt=\"Nosh SF and SF Private Chef commercial kitchen in Bayview - with view of outdoor garden. Photo: Courtesy of Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nosh SF and SF Private Chef commercial kitchen in Bayview - with view of outdoor garden. Photo: Courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How do you support each other for your work and in your personal life?\u003c/strong>\u003cbr>\n\u003cstrong>Jenkins:\u003c/strong> I have spent the last 20-plus years in the industry, in one form or another. I am a creative person. One of Barclay’s strengths is that she is great at helping translate my vision to words.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Nicholson:\u003c/strong> I transitioned to this industry about three years ago. I had spent the prior 16 years in the venture capital industry. Kristin has been incredibly supportive in helping me learn the industry and understanding while I have transitioned to this new lifestyle. Among the many challenges, the physical aspects of my new career has been the most difficult.\u003c/p>\n\u003cp>We come from similar backgrounds and we have the same values. We are able to help keep other centered and on track. We feel very fortunate.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How many staff do you have?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> Both companies are small. Our employees have been cross-trained and are able to work in whichever capacity is necessary given work flow. Each company is headed up by its own head chef and sous chef. Kristin, as executive chef, leads the team.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You have the start of a community garden going. How did that come about? What are you growing? And what future plans do you have for the garden?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> Kristin’s parents have a ranch outside of Santa Barbara. Since the two of us got together, we dreamed of having a large garden through which inner city kids could get exposure to growing produce and then learning to cook using the edibles. We also wanted to have goats so we could make cheese and milk. Given our current situation we feel we have an opportunity to realize at least part of our vision. There are some pre-existing apple, plum, fig, rosemary, bay leaf, wild fennel, wild roses, and more. We have added various types of tomatoes, various herbs and micro greens. We dream of making our dream happen.\u003c/p>\n\u003cfigure id=\"attachment_67485\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/garden600.jpg\">\u003cimg class=\"size-full wp-image-67485\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/garden600.jpg\" alt=\"Barclay Nicholson picks tomatoes in their Bayview garden. Photo courtesy of Nosh SF\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barclay Nicholson picks tomatoes in their Bayview garden. Photo courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell me about how Nosh SF works as a business. Who are your typical customers? \u003c/strong>\u003cbr>\n\u003cstrong>Jenkins:\u003c/strong> I started the business about nine years ago cooking for two private families on the Peninsula. Since then, we have expanded both businesses by word of mouth. Most of our clients reside in and around Pacific Heights, as well as on the Peninsula. They are very busy with work and family and want to make sure they eat well, in spite of their schedules.\u003c/p>\n\u003cfigure id=\"attachment_67489\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1490-porkbelly1000.jpg\">\u003cimg class=\"size-full wp-image-67489\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1490-porkbelly1000.jpg\" alt=\"Asian-Braised Pork Belly with Gomae and Pickled Asian Veg. Photo courtesy Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Asian-Braised Pork Belly with Gomae and Pickled Asian Veg. Photo courtesy Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is your experience with regard to homophobia and LGBT acceptance within the culinary world?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson: \u003c/strong>We are lucky that we live and work in the Bay Area, where people are generally educated.\u003c/p>\n\u003cp>\u003cstrong>Jenkins:\u003c/strong> When I first started my career I worked in Switzerland and South Africa at a time when women weren’t well-accepted in the kitchen on the hot line. I experienced quite a bit of hazing but stuck it out. It was not about my sexuality.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like for you coming out professionally? When did you do it? What was your job at the time? Have you noticed a change over time?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> I was about 26 and had just joined the venture capital firm on the Peninsula (from which I left after 16 years to join Kristin). The VC industry is very conservative and I was concerned about coming out. However, the firm I joined was led by two really great guys who turned out to be incredibly supportive and accepting. It was a great relief to be able to be out at work.\u003c/p>\n\u003cp>\u003cstrong>Jenkins:\u003c/strong> I was also about 26 and moving from South Africa to Ecuador. While there is a gay population in Ecuador it was very underground when I moved there. I came out to my family at this time but not professionally. I came out professionally when I relocated to Las Vegas, about one and a half years later. I worked for large restaurants; management didn’t want to know and, while the chefs I worked for weren’t thrilled, they weren’t really phased by it. Since moving to San Francisco my sexuality isn’t an issue.\u003c/p>\n\u003cp>Of our clients who are aware of our sexuality and relationship, it is a non-issue. It’s not something we think about. We feel very fortunate.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: I do catering and see hiccups at each event. Someone forgot to pack something that is at the shop (kitchen), miles away, one hour before the guests arrive. Do you have any blunder type stories you can share\u003c/strong>?\u003cbr>\n\u003cstrong>Jenkins: \u003c/strong>There are so many details and moving parts, as you know. In some ways, restaurants are so much easier.\u003c/p>\n\u003cp>I was doing a lunch event at Stanford. A fire alarm in a nearby building was set off. It caused our production to be stopped and the kitchen was evacuated for over an hour. When we were permitted to return to the kitchen, we had 30 minutes to unpack, start huge BBQs, cook food, set up and serve. It was totally out of our control, but our client was not sympathetic. It was the worst work feeling, to this day.\u003c/p>\n\u003cfigure id=\"attachment_67490\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1506balsamic-pasta1000.jpg\">\u003cimg class=\"size-full wp-image-67490\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1506balsamic-pasta1000.jpg\" alt=\"House Balsamic Pasta with Shaved Parm, Marinated Veg, Micro Herbs. Photo courtesy Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">House Balsamic Pasta with Shaved Parm, Marinated Veg, Micro Herbs. Photo courtesy Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What Bay Area places do you like for food? \u003c/strong>\u003cbr>\n\u003cstrong>Jenkins: \u003c/strong>Of course, the farmers’ markets. Seeing and touching what’s in season helps inspire me. Speaking with farmers is always wonderful.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> is great for bulk items, organics and breads.\u003c/p>\n\u003cp>I like underground markets like \u003ca href=\"http://foragesf.com/market/\">Forage SF\u003c/a> and am looking forward to checking out \u003ca href=\"http://batchmadesf.com/us/\">Batch Made Market\u003c/a>.\u003c/p>\n\u003cp>Sushi is our mutual favorite. When working around food all day, it’s the perfect food to end with.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you booked any same sex weddings? Or done menu proposals? What are people ordering? \u003c/strong>\u003cbr>\n\u003cstrong>Jenkins:\u003c/strong> Yes! Actually, we had a joint reception a few weekends ago for two couples who were married at City Hall on June 29. They wanted a very casual, fun, friends and family-oriented celebration. They have a beautiful house in the hills. We did something a little different for us; we made a BBQ with all the fixings. It felt like the right menu for these two couples. The cake had two men and two women.\u003c/p>\n\u003cfigure id=\"attachment_67492\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/scallops-1503-1000a.jpg\">\u003cimg class=\"size-full wp-image-67492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/scallops-1503-1000a.jpg\" alt=\"Seared Scallops with Grilled Radicchio, Shaved Beet, Truffle Parm Foam. Photo courtesy Nosh SF\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seared Scallops with Grilled Radicchio, Shaved Beet, Truffle Parm Foam. Photo courtesy Nosh SF\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Bayview District residents Kristin Jenkins and Barclay Nicholson have lives that entwine the personal and professional. The domestic partners operate two growing food businesses that both have \"SF\" in the name: Nosh SF and SF Private Chef. They also have a dream to create a community garden to help kids learn about where food comes from.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66952\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/kristin-barkley.jpg\">\u003cimg class=\"size-full wp-image-66952\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/kristin-barkley.jpg\" alt=\"Kristin Jenkins and Barclay Nicholson. Photo courtesy of Nosh SF\" width=\"300\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kristin Jenkins and Barclay Nicholson. Photo courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>Bayview District residents Kristin Jenkins and Barclay Nicholson are domestic partners growing not one but two food businesses that both have \"SF\" in the name: \u003ca href=\"http://noshsf.com/\">Nosh SF\u003c/a> and \u003ca href=\"http://sfprivatechef.com/contact.html\">SF Private Chef\u003c/a>. The two have been together for over thirteen years and were introduced by a mutual friend. They live and work in Bayview and have done so for the last two years and this fascinating tale has a twist of kismet. The morning they were about to move out of their Bernal Heights home, their landlord called to let them know a fire had burned down the home they were moving into. On very short notice, they were able to find \"the perfect space\" in which they now live and have an office. Green thumbs, take note: there is also a garden space that the two are actively cultivating--more details on that in a bit.\u003c/p>\n\u003cfigure id=\"attachment_67491\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1554-amuse-bouche1000.jpg\">\u003cimg class=\"size-full wp-image-67491\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1554-amuse-bouche1000.jpg\" alt=\"Amuse Bouche - Mini Pasta Carbonara with Deep Fried Prosciutto. Photo courtesy of Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amuse Bouche - Mini Pasta Carbonara with Deep Fried Prosciutto. Photo courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>Nosh SF is a boutique catering company sporting a roster of local events that include a fundraiser for President Obama last year. SF Private Chef is a healthy meal delivery service and Jenkins has been working on the company since she founded it over ten years ago. Before these ventures, Nicholson was working in venture capital. Jenkins was pursuing golf in a somewhat serious fashion when she first started SF Private Chef. Bay Area Bites caught up with Jenkins and Nicholson recently. Their comments have been edited for grammar and clarity.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: You’ve lived and worked in the Bayview District for the past two years. What is your work and life routine like?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> Our life has been focused on growing Nosh and SF Private Chef. Without much exaggeration, we have lived and breathed work for the last three years. To answer your question about our routine, it’s very routine. I get up, bring Kristin a coffee in bed while she watches a housewives show...No, seriously. We wake up, feed our two dogs and two cats. Make coffee and slide open the doors that separate our living quarters from our work quarters. I cross the threshold and head up the stairs to our office.\u003c/p>\n\u003cp>Kristin walks out the front door to the commercial kitchen (which we built out in record time at the end of last year), which is two doors down. The close proximity of the kitchen and our office helps us keep things very efficient. During the day we communicate often. (I would like to have an intercom system in the kitchen so I can page Kristin; Kristin has vetoed the idea.) Our ability to transition from work to events is very easy. We are able to pack out and pack back in and return home very seamlessly. Having our own kitchen has been invaluable.\u003c/p>\n\u003cfigure id=\"attachment_67488\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kitchen-garden1000.jpg\">\u003cimg class=\"size-full wp-image-67488\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kitchen-garden1000.jpg\" alt=\"Nosh SF and SF Private Chef commercial kitchen in Bayview - with view of outdoor garden. Photo: Courtesy of Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nosh SF and SF Private Chef commercial kitchen in Bayview - with view of outdoor garden. Photo: Courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How do you support each other for your work and in your personal life?\u003c/strong>\u003cbr>\n\u003cstrong>Jenkins:\u003c/strong> I have spent the last 20-plus years in the industry, in one form or another. I am a creative person. One of Barclay’s strengths is that she is great at helping translate my vision to words.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Nicholson:\u003c/strong> I transitioned to this industry about three years ago. I had spent the prior 16 years in the venture capital industry. Kristin has been incredibly supportive in helping me learn the industry and understanding while I have transitioned to this new lifestyle. Among the many challenges, the physical aspects of my new career has been the most difficult.\u003c/p>\n\u003cp>We come from similar backgrounds and we have the same values. We are able to help keep other centered and on track. We feel very fortunate.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How many staff do you have?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> Both companies are small. Our employees have been cross-trained and are able to work in whichever capacity is necessary given work flow. Each company is headed up by its own head chef and sous chef. Kristin, as executive chef, leads the team.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You have the start of a community garden going. How did that come about? What are you growing? And what future plans do you have for the garden?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> Kristin’s parents have a ranch outside of Santa Barbara. Since the two of us got together, we dreamed of having a large garden through which inner city kids could get exposure to growing produce and then learning to cook using the edibles. We also wanted to have goats so we could make cheese and milk. Given our current situation we feel we have an opportunity to realize at least part of our vision. There are some pre-existing apple, plum, fig, rosemary, bay leaf, wild fennel, wild roses, and more. We have added various types of tomatoes, various herbs and micro greens. We dream of making our dream happen.\u003c/p>\n\u003cfigure id=\"attachment_67485\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/garden600.jpg\">\u003cimg class=\"size-full wp-image-67485\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/garden600.jpg\" alt=\"Barclay Nicholson picks tomatoes in their Bayview garden. Photo courtesy of Nosh SF\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barclay Nicholson picks tomatoes in their Bayview garden. Photo courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell me about how Nosh SF works as a business. Who are your typical customers? \u003c/strong>\u003cbr>\n\u003cstrong>Jenkins:\u003c/strong> I started the business about nine years ago cooking for two private families on the Peninsula. Since then, we have expanded both businesses by word of mouth. Most of our clients reside in and around Pacific Heights, as well as on the Peninsula. They are very busy with work and family and want to make sure they eat well, in spite of their schedules.\u003c/p>\n\u003cfigure id=\"attachment_67489\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1490-porkbelly1000.jpg\">\u003cimg class=\"size-full wp-image-67489\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1490-porkbelly1000.jpg\" alt=\"Asian-Braised Pork Belly with Gomae and Pickled Asian Veg. Photo courtesy Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Asian-Braised Pork Belly with Gomae and Pickled Asian Veg. Photo courtesy Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is your experience with regard to homophobia and LGBT acceptance within the culinary world?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson: \u003c/strong>We are lucky that we live and work in the Bay Area, where people are generally educated.\u003c/p>\n\u003cp>\u003cstrong>Jenkins:\u003c/strong> When I first started my career I worked in Switzerland and South Africa at a time when women weren’t well-accepted in the kitchen on the hot line. I experienced quite a bit of hazing but stuck it out. It was not about my sexuality.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like for you coming out professionally? When did you do it? What was your job at the time? Have you noticed a change over time?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> I was about 26 and had just joined the venture capital firm on the Peninsula (from which I left after 16 years to join Kristin). The VC industry is very conservative and I was concerned about coming out. However, the firm I joined was led by two really great guys who turned out to be incredibly supportive and accepting. It was a great relief to be able to be out at work.\u003c/p>\n\u003cp>\u003cstrong>Jenkins:\u003c/strong> I was also about 26 and moving from South Africa to Ecuador. While there is a gay population in Ecuador it was very underground when I moved there. I came out to my family at this time but not professionally. I came out professionally when I relocated to Las Vegas, about one and a half years later. I worked for large restaurants; management didn’t want to know and, while the chefs I worked for weren’t thrilled, they weren’t really phased by it. Since moving to San Francisco my sexuality isn’t an issue.\u003c/p>\n\u003cp>Of our clients who are aware of our sexuality and relationship, it is a non-issue. It’s not something we think about. We feel very fortunate.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: I do catering and see hiccups at each event. Someone forgot to pack something that is at the shop (kitchen), miles away, one hour before the guests arrive. Do you have any blunder type stories you can share\u003c/strong>?\u003cbr>\n\u003cstrong>Jenkins: \u003c/strong>There are so many details and moving parts, as you know. In some ways, restaurants are so much easier.\u003c/p>\n\u003cp>I was doing a lunch event at Stanford. A fire alarm in a nearby building was set off. It caused our production to be stopped and the kitchen was evacuated for over an hour. When we were permitted to return to the kitchen, we had 30 minutes to unpack, start huge BBQs, cook food, set up and serve. It was totally out of our control, but our client was not sympathetic. It was the worst work feeling, to this day.\u003c/p>\n\u003cfigure id=\"attachment_67490\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1506balsamic-pasta1000.jpg\">\u003cimg class=\"size-full wp-image-67490\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1506balsamic-pasta1000.jpg\" alt=\"House Balsamic Pasta with Shaved Parm, Marinated Veg, Micro Herbs. Photo courtesy Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">House Balsamic Pasta with Shaved Parm, Marinated Veg, Micro Herbs. Photo courtesy Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What Bay Area places do you like for food? \u003c/strong>\u003cbr>\n\u003cstrong>Jenkins: \u003c/strong>Of course, the farmers’ markets. Seeing and touching what’s in season helps inspire me. Speaking with farmers is always wonderful.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> is great for bulk items, organics and breads.\u003c/p>\n\u003cp>I like underground markets like \u003ca href=\"http://foragesf.com/market/\">Forage SF\u003c/a> and am looking forward to checking out \u003ca href=\"http://batchmadesf.com/us/\">Batch Made Market\u003c/a>.\u003c/p>\n\u003cp>Sushi is our mutual favorite. When working around food all day, it’s the perfect food to end with.\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: Have you booked any same sex weddings? Or done menu proposals? What are people ordering? \u003c/strong>\u003cbr>\n\u003cstrong>Jenkins:\u003c/strong> Yes! Actually, we had a joint reception a few weekends ago for two couples who were married at City Hall on June 29. They wanted a very casual, fun, friends and family-oriented celebration. They have a beautiful house in the hills. We did something a little different for us; we made a BBQ with all the fixings. It felt like the right menu for these two couples. The cake had two men and two women.\u003c/p>\n\u003cfigure id=\"attachment_67492\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/scallops-1503-1000a.jpg\">\u003cimg class=\"size-full wp-image-67492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/scallops-1503-1000a.jpg\" alt=\"Seared Scallops with Grilled Radicchio, Shaved Beet, Truffle Parm Foam. Photo courtesy Nosh SF\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seared Scallops with Grilled Radicchio, Shaved Beet, Truffle Parm Foam. Photo courtesy Nosh SF\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Don't Let the Price of Pine Nuts Keep You from Pesto",
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"content": "\u003cfigure id=\"attachment_67907\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pesto-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pesto-full.jpg\" alt=\"Julia della Croce says pistachio pesto is an economical — and delicious — alternative when Italian pine nuts can cost up to $120 per pound. Photo: Nathan Hoyt/Courtesy of Julia della Croce\" width=\"1120\" height=\"629\" class=\"size-full wp-image-67907\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Julia della Croce says pistachio pesto is an economical — and delicious — alternative when Italian pine nuts can cost up to $120 per pound. Photo: Nathan Hoyt/Courtesy of Julia della Croce\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/08/209604826/dont-let-the-price-of-pine-nuts-keep-you-from-pesto\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130808_atc_07.mp3\"] \u003c/p>\n\u003cp>Post by Serri Graslie, \u003ca href=\"http://www.npr.org/2013/08/08/209604826/dont-let-the-price-of-pine-nuts-keep-you-from-pesto\">NPR Food\u003c/a> (8/8/2013)\u003c/p>\n\u003cp>Basil is growing thick and leafy in many backyard gardens throughout the U.S. right now, which means many people are thinking about pesto. It's one of the more basic sauces you can make — in addition to basil, all you need is Parmesan or Romano cheese, a little garlic, some extra virgin olive oil and Italian pine nuts.\u003c/p>\n\u003cp>But if you've looked for them at the grocery store recently, you know those little nuts sport a big price tag. \u003ca href=\"http://www.theworld.org/2010/10/italy%E2%80%99s-pine-nut-pest/\">Hungry bugs\u003c/a> and warmer temperatures have \u003ca href=\"http://articles.chicagotribune.com/2010-09-01/features/sc-food-0827-pinenuts-20100901_1_pine-nuts-climate-change-harvesting\" target=\"_blank\">severely diminished harvests\u003c/a>. Now it's not uncommon to see them selling for $60 to $120 a pound.\u003c/p>\n\u003cp>Julia della Croce, author of \u003ca href=\"http://www.amazon.com/dp/1906868271\" target=\"_blank\">Italian Home Cooking\u003c/a>\u003cem>, \u003c/em>says it's a global problem.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Even in Italy, where they're also very expensive, they keep them under lock and key in the shops,\" she says. \"So even the Italians can't afford them.\"\u003c/p>\n\u003cp>Asian pine nuts are more available. They're about half the price of the cheapest Italian pignolis, but della Croce says they are not as flavorful or aromatic. And buyer beware: The Asian-grown nuts are often sold in bulk but go rancid quickly because of their high oil content. Additionally, some consumers have also reported a \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/12/14/AR2010121406053.html\" target=\"_blank\">long-lasting bitter aftertaste\u003c/a> from eating them.\u003c/p>\n\u003cp>If you're feeling ambitious and live in the American West or Southwest, you could \u003ca href=\"http://www.blm.gov/pgdata/etc/medialib/blm/nv/recreation.Par.60356.File.dat/pine_nuts.pdf\" target=\"_blank\">collect your own pinyon pine nuts\u003c/a> on most public lands that are managed by the Bureau of Land Management. You can harvest up to 25 pounds without a permit — but it's labor intensive, another factor that's driving up the price.\u003c/p>\n\u003cp>So what's a frugal cook to do if they want to make several batches of pesto? Della Croce turned to pistachios as a colorful — and still nutty — alternative. She shared a recipe for \u003cem>All Things Considered\u003c/em>'s \u003ca href=\"http://www.npr.org/series/175306271/found-recipes\" target=\"_blank\">Found Recipes\u003c/a> series.\u003c/p>\n\u003cp>The idea came to her when she was reminiscing about a trip to Sicily. A particular area near Mount Etna grows a lot of pistachios.\u003c/p>\n\u003cp>\"Very flavorful, delicious pistachios — and they were in everything,\" she says.\u003c/p>\n\u003cp>Instead of using pistachios as a wholesale replacement for the pine nuts, she added some almonds and cut the basil with parsley to tone down the sweetness. She topped it all off with some extra virgin olive oil and a little cheese.\u003c/p>\n\u003cp>\"I came up with the most delicious pesto,\" she says. \"In fact, I think I even prefer it to the original, and it's beautiful because the pistachios are green.\"\u003c/p>\n\u003cp>And when you're only paying $14 a pound for pistachios by comparison, it doesn't hit the pocketbook quite so hard.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Fusilli With Pistachio Pesto\u003c/h3>\n\u003cp>\u003cem>This pesto coats short macaroni cuts best, including fusilli, penne and gemelli. Fusilli are especially suitable because the coils trap the pesto nicely for an excellent ratio of sauce to pasta surface. Mind that when saucing pasta, it is essential to reserve about half a cup of the pasta cooking water before draining; you will need to blend a few tablespoons or possibly more with the pesto to loosen it up for an even coating.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Note: If the membrane of the pistachios don't peel off easily after rubbing them with your fingers, blanch them in boiling water for about 1 minute. Drain, shock in cold water, and dry the nuts in a paper towel. Toast them lightly, and when they cool, peel off any skins that haven't come off.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Serves 4 to 6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pesto\u003c/strong>\u003c/p>\n\u003cp>1/2 cup shelled, peeled, unsalted pistachios, plus a handful, roughly chopped, reserved for scattering over each portion\u003c/p>\n\u003cp>3 tablespoons lightly toasted, blanched almonds\u003c/p>\n\u003cp>1 packed cup fresh basil leaves\u003c/p>\n\u003cp>1/2 packed cup fresh flat-leaf parsley leaves\u003c/p>\n\u003cp>1/2 cup good quality extra-virgin olive oil\u003c/p>\n\u003cp>1/2 teaspoon sea salt\u003c/p>\n\u003cp>Freshly ground white or black pepper\u003c/p>\n\u003cp>\u003cstrong>Pasta\u003c/strong>\u003c/p>\n\u003cp>1 pound imported Italian fusilli\u003cem> \u003c/em>or other pasta mentioned in recipe headnote\u003c/p>\n\u003cp>2 tablespoons kosher salt\u003c/p>\n\u003cp>3 tablespoons freshly grated parmigiano-reggiano or grana padano cheese, plus additional for the table\u003c/p>\n\u003cp>In a food processor, combine the pistachios, almonds, basil, parsley, olive oil, salt and pepper. Process, pulsing every few seconds until the mixture is blended but still has a slightly grainy consistency. Take care not to over-grind to avoid a paste-like result. Use a rubber spatula to transfer the pesto to a small mixing bowl. Press plastic wrap directly on the surface of the pesto and chill until you are ready to use it. For best results, use it within several hours of preparing.\u003c/p>\n\u003cp>If you need to make it far in advance, proceed as above, transfer the pesto to a freezer container and cover with a thin film of olive oil; press plastic wrap directly on the surface and seal the container. When ready to use, thaw and continue with the recipe as below.\u003c/p>\n\u003cp>Bring 5 quarts water to a rolling boil. Add the salt and the pasta at the same time. Cook precisely as indicated on the package directions. Just before draining, set aside 1/2 cup of the pasta cooking water. Drain the pasta; while it is still dripping wet, return it to the pan. Add the pesto and the 3 tablespoons grated cheese, blending well with a wooden spoon and working in a few tablespoons of the reserved cooking water or more, if needed, to loosen up the sauce and coat the pasta evenly. Transfer to individual plates and scatter the chopped pistachios over each. Pass additional grated cheese at the table. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"excerpt": "Hungry bugs and warmer temperatures mean pine trees aren't producing as many seeds as they once did, driving up the cost of Italian pine nuts to $120 per pound in some cases. Cookbook author Julia della Croce found a colorful — and delicious — alternative in pistachios.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67907\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pesto-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pesto-full.jpg\" alt=\"Julia della Croce says pistachio pesto is an economical — and delicious — alternative when Italian pine nuts can cost up to $120 per pound. Photo: Nathan Hoyt/Courtesy of Julia della Croce\" width=\"1120\" height=\"629\" class=\"size-full wp-image-67907\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Julia della Croce says pistachio pesto is an economical — and delicious — alternative when Italian pine nuts can cost up to $120 per pound. Photo: Nathan Hoyt/Courtesy of Julia della Croce\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/08/209604826/dont-let-the-price-of-pine-nuts-keep-you-from-pesto\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Serri Graslie, \u003ca href=\"http://www.npr.org/2013/08/08/209604826/dont-let-the-price-of-pine-nuts-keep-you-from-pesto\">NPR Food\u003c/a> (8/8/2013)\u003c/p>\n\u003cp>Basil is growing thick and leafy in many backyard gardens throughout the U.S. right now, which means many people are thinking about pesto. It's one of the more basic sauces you can make — in addition to basil, all you need is Parmesan or Romano cheese, a little garlic, some extra virgin olive oil and Italian pine nuts.\u003c/p>\n\u003cp>But if you've looked for them at the grocery store recently, you know those little nuts sport a big price tag. \u003ca href=\"http://www.theworld.org/2010/10/italy%E2%80%99s-pine-nut-pest/\">Hungry bugs\u003c/a> and warmer temperatures have \u003ca href=\"http://articles.chicagotribune.com/2010-09-01/features/sc-food-0827-pinenuts-20100901_1_pine-nuts-climate-change-harvesting\" target=\"_blank\">severely diminished harvests\u003c/a>. Now it's not uncommon to see them selling for $60 to $120 a pound.\u003c/p>\n\u003cp>Julia della Croce, author of \u003ca href=\"http://www.amazon.com/dp/1906868271\" target=\"_blank\">Italian Home Cooking\u003c/a>\u003cem>, \u003c/em>says it's a global problem.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Even in Italy, where they're also very expensive, they keep them under lock and key in the shops,\" she says. \"So even the Italians can't afford them.\"\u003c/p>\n\u003cp>Asian pine nuts are more available. They're about half the price of the cheapest Italian pignolis, but della Croce says they are not as flavorful or aromatic. And buyer beware: The Asian-grown nuts are often sold in bulk but go rancid quickly because of their high oil content. Additionally, some consumers have also reported a \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/12/14/AR2010121406053.html\" target=\"_blank\">long-lasting bitter aftertaste\u003c/a> from eating them.\u003c/p>\n\u003cp>If you're feeling ambitious and live in the American West or Southwest, you could \u003ca href=\"http://www.blm.gov/pgdata/etc/medialib/blm/nv/recreation.Par.60356.File.dat/pine_nuts.pdf\" target=\"_blank\">collect your own pinyon pine nuts\u003c/a> on most public lands that are managed by the Bureau of Land Management. You can harvest up to 25 pounds without a permit — but it's labor intensive, another factor that's driving up the price.\u003c/p>\n\u003cp>So what's a frugal cook to do if they want to make several batches of pesto? Della Croce turned to pistachios as a colorful — and still nutty — alternative. She shared a recipe for \u003cem>All Things Considered\u003c/em>'s \u003ca href=\"http://www.npr.org/series/175306271/found-recipes\" target=\"_blank\">Found Recipes\u003c/a> series.\u003c/p>\n\u003cp>The idea came to her when she was reminiscing about a trip to Sicily. A particular area near Mount Etna grows a lot of pistachios.\u003c/p>\n\u003cp>\"Very flavorful, delicious pistachios — and they were in everything,\" she says.\u003c/p>\n\u003cp>Instead of using pistachios as a wholesale replacement for the pine nuts, she added some almonds and cut the basil with parsley to tone down the sweetness. She topped it all off with some extra virgin olive oil and a little cheese.\u003c/p>\n\u003cp>\"I came up with the most delicious pesto,\" she says. \"In fact, I think I even prefer it to the original, and it's beautiful because the pistachios are green.\"\u003c/p>\n\u003cp>And when you're only paying $14 a pound for pistachios by comparison, it doesn't hit the pocketbook quite so hard.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Fusilli With Pistachio Pesto\u003c/h3>\n\u003cp>\u003cem>This pesto coats short macaroni cuts best, including fusilli, penne and gemelli. Fusilli are especially suitable because the coils trap the pesto nicely for an excellent ratio of sauce to pasta surface. Mind that when saucing pasta, it is essential to reserve about half a cup of the pasta cooking water before draining; you will need to blend a few tablespoons or possibly more with the pesto to loosen it up for an even coating.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Note: If the membrane of the pistachios don't peel off easily after rubbing them with your fingers, blanch them in boiling water for about 1 minute. Drain, shock in cold water, and dry the nuts in a paper towel. Toast them lightly, and when they cool, peel off any skins that haven't come off.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Serves 4 to 6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pesto\u003c/strong>\u003c/p>\n\u003cp>1/2 cup shelled, peeled, unsalted pistachios, plus a handful, roughly chopped, reserved for scattering over each portion\u003c/p>\n\u003cp>3 tablespoons lightly toasted, blanched almonds\u003c/p>\n\u003cp>1 packed cup fresh basil leaves\u003c/p>\n\u003cp>1/2 packed cup fresh flat-leaf parsley leaves\u003c/p>\n\u003cp>1/2 cup good quality extra-virgin olive oil\u003c/p>\n\u003cp>1/2 teaspoon sea salt\u003c/p>\n\u003cp>Freshly ground white or black pepper\u003c/p>\n\u003cp>\u003cstrong>Pasta\u003c/strong>\u003c/p>\n\u003cp>1 pound imported Italian fusilli\u003cem> \u003c/em>or other pasta mentioned in recipe headnote\u003c/p>\n\u003cp>2 tablespoons kosher salt\u003c/p>\n\u003cp>3 tablespoons freshly grated parmigiano-reggiano or grana padano cheese, plus additional for the table\u003c/p>\n\u003cp>In a food processor, combine the pistachios, almonds, basil, parsley, olive oil, salt and pepper. Process, pulsing every few seconds until the mixture is blended but still has a slightly grainy consistency. Take care not to over-grind to avoid a paste-like result. Use a rubber spatula to transfer the pesto to a small mixing bowl. Press plastic wrap directly on the surface of the pesto and chill until you are ready to use it. For best results, use it within several hours of preparing.\u003c/p>\n\u003cp>If you need to make it far in advance, proceed as above, transfer the pesto to a freezer container and cover with a thin film of olive oil; press plastic wrap directly on the surface and seal the container. When ready to use, thaw and continue with the recipe as below.\u003c/p>\n\u003cp>Bring 5 quarts water to a rolling boil. Add the salt and the pasta at the same time. Cook precisely as indicated on the package directions. Just before draining, set aside 1/2 cup of the pasta cooking water. Drain the pasta; while it is still dripping wet, return it to the pan. Add the pesto and the 3 tablespoons grated cheese, blending well with a wooden spoon and working in a few tablespoons of the reserved cooking water or more, if needed, to loosen up the sauce and coat the pasta evenly. Transfer to individual plates and scatter the chopped pistachios over each. Pass additional grated cheese at the table. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Chefs Tasting Tent: Photo Highlights",
"title": "SF Chefs Tasting Tent: Photo Highlights",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>San Francisco's summer of food-laden festivals officially kicked off this weekend as \u003ca href=\"http://sfchefsfoodwine.com/\">SF Chefs\u003c/a> hit Union Square with a who's who roster of the city's best chefs, bartenders and winemakers showing off their skills. Now in its fifth year, this event seems to get bigger and more impressive each time it rolls around. As always, the Bay's summer bounty of juicy tomatoes, sweet corn, and luscious salmon made it onto many of the dishes, along with a strong showing of house-cured charcuterie. For the thirsty, cocktails were king. Here are a few highlights from the Tasting Tent:\u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-226.jpg\">\u003cimg class=\"alignnone size-full wp-image-67648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-226.jpg\" alt='SF Chefs \"Take the Cake\" contest winner by Pastry Chef Paul Padua (The Ahwahnee)' width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-8.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67649\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-8-190x190.jpg\" alt=\"SF Chefs 2013: Tasting Tent\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-11.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67650\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-11-190x190.jpg\" alt=\"Cake by Francis Ang (Fifth Floor)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-37.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67651\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-37-190x190.jpg\" alt=\"Whole Hog Terrine with Pork Fat Mayo and Pickled Radish & Carrot from Spruce \" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-24.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-24-190x190.jpg\" alt=\"Chris Cosentino, Incanto\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-18.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67659\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-18-190x190.jpg\" alt=\"3 Little Pigs: Truffle Mortadella, Pate Campagne, Smoked Liverwurst (Incanto)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-199.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67661\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-199-190x190.jpg\" alt=\"Jeff Baker, Baker & Banker\" width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-64.jpg\">\u003cimg class=\"alignnone size-full wp-image-67664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-64.jpg\" alt=\"Carrot Ginger Cupcake on the Tree of Sweets (Morimoto Napa)\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-63.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67665\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-63-190x190.jpg\" alt=\"Jessica Entzel, Morimoto Napa\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-58.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67717\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-58-190x190.jpg\" alt=\"Cedar Plank Smoked Local King Salmon, summer tomato salad with sweet corn vinaigrette (EPIC Roasthouse)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-113.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67671\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-113-190x190.jpg\" alt=\"South Indian Spiced Lamb with an Uttapam & Chopped Salad (DOSA)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-49.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-49-190x190.jpg\" alt=\"Lauren Godfrey enjoying a cocktail\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-55.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-55-190x190.jpg\" alt=\"Savory Peach Cobbler with Lardo and Virginia Ham (Wayfare Tavern)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-47.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-47-190x190.jpg\" alt=\"Tyler Florence, Wayfare Tavern\" width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-881.jpg\">\u003cimg class=\"alignnone size-full wp-image-67718\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-881.jpg\" alt=\"Wild Strawberry Shave Ice: SKYY Infusions Wild Strawberry, Pureed Strawberry, Ginger, Lemon, Barrel-Aged Bitters\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-81.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-81-190x190.jpg\" alt=\"Tuna, Tomato, Scallion\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-187.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67675\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-187-190x190.jpg\" alt=\"Bartender love\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-76.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67673\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-76-190x190.jpg\" alt=\"Tostada (Tacolicious)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-169.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67686\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-169-190x190.jpg\" alt=\"Bowmore Single Malt Scotch Whiskey & Oyster Shooters\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-159.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67684\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-159-190x190.jpg\" alt=\"Whiskey and oyster shooters\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-191.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67720\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-191-190x190.jpg\" alt=\"Chandon Clenard, Pacific Catch\" width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-174.jpg\">\u003cimg class=\"alignnone size-full wp-image-67687\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-174.jpg\" alt=\"Cocktail O'Clock\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-176.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67688\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-176-190x190.jpg\" alt=\"About to shake things up\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-97.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67719\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-97-190x190.jpg\" alt=\"Pizza Bianca with Smoked Guanciale, Anchovy-Caper Aioli, and Early Girl Tomatoes (Locanda)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-102.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67681\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-102-190x190.jpg\" alt=\"Anthony Strong, Locanda (next Bachelor contestant?)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-211.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67690\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-211-190x190.jpg\" alt=\"Andrew Freeman\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-214.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67691\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-214-190x190.jpg\" alt='Laura Cronin of Perbacco, co-winner of the \"Take the Cake\" contest' width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-218.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67692\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-218-190x190.jpg\" alt='Rob Black, Executive Director of the Golden Gate Restaurant Association & Paul Padua of The Ahwahnee, co-winner of the \"Take the Cake\" competition' width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Francisco's summer of food-laden festivals officially kicked off this weekend as \u003ca href=\"http://sfchefsfoodwine.com/\">SF Chefs\u003c/a> hit Union Square with a who's who roster of the city's best chefs, bartenders and winemakers showing off their skills. Now in its fifth year, this event seems to get bigger and more impressive each time it rolls around. As always, the Bay's summer bounty of juicy tomatoes, sweet corn, and luscious salmon made it onto many of the dishes, along with a strong showing of house-cured charcuterie. For the thirsty, cocktails were king. Here are a few highlights from the Tasting Tent:\u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-226.jpg\">\u003cimg class=\"alignnone size-full wp-image-67648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-226.jpg\" alt='SF Chefs \"Take the Cake\" contest winner by Pastry Chef Paul Padua (The Ahwahnee)' width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-8.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67649\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-8-190x190.jpg\" alt=\"SF Chefs 2013: Tasting Tent\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-11.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67650\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-11-190x190.jpg\" alt=\"Cake by Francis Ang (Fifth Floor)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-37.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67651\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-37-190x190.jpg\" alt=\"Whole Hog Terrine with Pork Fat Mayo and Pickled Radish & Carrot from Spruce \" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-24.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-24-190x190.jpg\" alt=\"Chris Cosentino, Incanto\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-18.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67659\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-18-190x190.jpg\" alt=\"3 Little Pigs: Truffle Mortadella, Pate Campagne, Smoked Liverwurst (Incanto)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-199.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67661\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-199-190x190.jpg\" alt=\"Jeff Baker, Baker & Banker\" width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-64.jpg\">\u003cimg class=\"alignnone size-full wp-image-67664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-64.jpg\" alt=\"Carrot Ginger Cupcake on the Tree of Sweets (Morimoto Napa)\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-63.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67665\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-63-190x190.jpg\" alt=\"Jessica Entzel, Morimoto Napa\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-58.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67717\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-58-190x190.jpg\" alt=\"Cedar Plank Smoked Local King Salmon, summer tomato salad with sweet corn vinaigrette (EPIC Roasthouse)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-113.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67671\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-113-190x190.jpg\" alt=\"South Indian Spiced Lamb with an Uttapam & Chopped Salad (DOSA)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-49.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-49-190x190.jpg\" alt=\"Lauren Godfrey enjoying a cocktail\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-55.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-55-190x190.jpg\" alt=\"Savory Peach Cobbler with Lardo and Virginia Ham (Wayfare Tavern)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-47.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-47-190x190.jpg\" alt=\"Tyler Florence, Wayfare Tavern\" width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-881.jpg\">\u003cimg class=\"alignnone size-full wp-image-67718\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-881.jpg\" alt=\"Wild Strawberry Shave Ice: SKYY Infusions Wild Strawberry, Pureed Strawberry, Ginger, Lemon, Barrel-Aged Bitters\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-81.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-81-190x190.jpg\" alt=\"Tuna, Tomato, Scallion\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-187.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67675\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-187-190x190.jpg\" alt=\"Bartender love\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-76.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67673\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-76-190x190.jpg\" alt=\"Tostada (Tacolicious)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-169.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67686\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-169-190x190.jpg\" alt=\"Bowmore Single Malt Scotch Whiskey & Oyster Shooters\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-159.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67684\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-159-190x190.jpg\" alt=\"Whiskey and oyster shooters\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-191.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67720\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-191-190x190.jpg\" alt=\"Chandon Clenard, Pacific Catch\" width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-174.jpg\">\u003cimg class=\"alignnone size-full wp-image-67687\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-174.jpg\" alt=\"Cocktail O'Clock\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-176.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67688\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-176-190x190.jpg\" alt=\"About to shake things up\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-97.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67719\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-97-190x190.jpg\" alt=\"Pizza Bianca with Smoked Guanciale, Anchovy-Caper Aioli, and Early Girl Tomatoes (Locanda)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-102.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67681\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-102-190x190.jpg\" alt=\"Anthony Strong, Locanda (next Bachelor contestant?)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-211.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67690\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-211-190x190.jpg\" alt=\"Andrew Freeman\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-214.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67691\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-214-190x190.jpg\" alt='Laura Cronin of Perbacco, co-winner of the \"Take the Cake\" contest' width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-218.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67692\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-218-190x190.jpg\" alt='Rob Black, Executive Director of the Golden Gate Restaurant Association & Paul Padua of The Ahwahnee, co-winner of the \"Take the Cake\" competition' width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Food Tours: Behind the Scenes With Edible Excursions Founder Lisa Rogovin",
"title": "Bay Area Food Tours: Behind the Scenes With Edible Excursions Founder Lisa Rogovin",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_66944\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\" alt=\"A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, founder of Edible Excursions. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, owner of Edible Excursions. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In today's \u003cem>\u003ca href=\"http://www.nytimes.com/2013/07/31/dining/food-sherpas-guide-you-to-a-citys-culinary-secrets.html?ref=dining\">New York Times\u003c/a>\u003c/em> food section Jeff Gordinier checks in with local \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions\u003c/a> owner Lisa Rogovin about what to look for when choosing a food tour here or abroad. Rogovin spent seven years in sales with \u003cem>Gourmet\u003c/em> magazine before launching her own food tour company in 2004. She's been pounding the pavement introducing guests to restaurants, cafes, and food producers in San Francisco, the East Bay, and Marin for the past nine years. Currently, a dozen guides lead 25-40 intimate food forays a month that showcase culinary picks in the city's \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>, \u003ca href=\"http://www.sfweekly.com/bestof/2011/award/best-way-to-eat-your-way-through-the-mission-2481708/\">Mission District\u003c/a>, and \u003ca href=\"http://sfjapantown.org/\">Japantown\u003c/a>, as well as Berkeley's \u003ca href=\"http://www.gourmetghetto.org/\">Gourmet Ghetto\u003c/a> and Oakland's \u003ca href=\"http://www.modernluxury.com/san-francisco/story/best-of-the-bay-2013-food\">Temescal neighborhood\u003c/a>.\u003c/p>\n\u003cp>Rogovin, 43, lives with her husband and two children in Glen Park. She spoke with BAB's Sarah Henry about what her job entails and why there's such a demand for food tours. (Full disclosure: Henry met Rogovin three years ago, when she interviewed her for a \u003ca href=\"http://www.berkeleyside.com/2010/07/23/berkeley-bites-lisa-rogovin-epicurean-concierge/\">story\u003c/a>. For the past two years she's led East Bay jaunts for Edible Excursions and curated the latest tour \u003ca href=\"http://www.forbes.com/sites/melaniehaiken/2013/05/31/5-hot-new-food-tours-and-foodie-meccas-for-summer/\">Temescal Tastes\u003c/a>.)\u003c/p>\n\u003cp>The edible entrepreneur shares some of her favorite local dining destinations, chimes in on what she thinks of terms like \"foodie,\" and offers a sneak peek into her new tours. Cocktails anyone?\u003c/p>\n\u003cfigure id=\"attachment_66942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\" alt=\"Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\" width=\"1000\" height=\"713\" class=\"size-full wp-image-66942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is the biggest myth about your day job?\u003c/strong>\u003c/p>\n\u003cp>People think that I eat all day. It's true I eat out a ton but I also run a business, with all that that entails. Even when I lead a tour I don't eat at every stop or I'd end up in a food coma.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Do you eat on tours you lead?\u003c/strong>\u003c/p>\n\u003cp>There's usually at least one or two stops I can't resist on every tour: Sake Onigiri at Kissako Tea in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\">Japantown\u003c/a>, the \u003ca href=\"http://thelocalbutchershop.com/sandwiches/\">Local Butcher Shop sandwich\u003c/a> and everything and anything from \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board\u003c/a> in Berkeley, \u003ca href=\"http://wisesonsdeli.com/\">Wise Sons\u003c/a> for pastrami on the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/26/mission-reinvention-food-businesses-buck-recession/\">Mission 24th tour\u003c/a>, \u003ca href=\"http://tacolicious.com/\">Tacolicious\u003c/a> on the Mission 18th tour.\u003c/p>\n\u003cp>\u003cstrong>What does a typical work week look like for you?\u003c/strong>\u003c/p>\n\u003cp>I lead private and Japantown tours. Last week I lead a group of Genentech employees through the Ferry Building and a Contiki group through the Mission. I spent most of Wednesday scouting locations for an upcoming Oakland tour, followed by drinks with girlfriends at \u003ca href=\"http://bsidebbq.com/\">B-Side BBQ\u003c/a>, owned by my friend \u003ca href=\"http://bsidebbq.com/\">Tanya Holland\u003c/a>. We took Tanya to \u003ca href=\"http://duendeoakland.com/\">Duende\u003c/a> in Uptown for dinner. I recommend the \u003cem>arroz negro\u003c/em>. I had business meetings at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> twice last week and two meals at \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>. From around six in the morning to about 11 at night I'm continually fielding questions and requests from my tour coordinator, guides, and guests. I make a point of staying connected with my existing food partners, building and maintaining those relationships and making sure things are working for them in relation to our tours. There's also website updating and social media to do. Last week I also worked on proposals for potential tours, one for next year's \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a>, one for a Google group, and another for a delegation of dentists from Korea coming to San Francisco for a convention. I met with UC Berkeley contacts about offering tours to different departments there and I interviewed a potential new guide. I go over scheduling, invoicing, and other administrative stuff like handling fundraising requests with my operations manager.\u003c/p>\n\u003cp>My husband and I celebrated the eighth anniversary of our meeting with dinner at \u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly\u003c/a> and dessert at \u003ca href=\"http://theicecreambarsf.com/\">The Ice Cream Bar\u003c/a> in Cole Valley (malted milkshake and brownie sundae.) I'm a mom, so there's the care, feeding, and transporting of children too. It's important to me that we have family meals together. That's how childhood memories are made. We took the kids to \u003ca href=\"http://www.sundaystreetssf.com/\">Sunday Streets\u003c/a> in the Mission and had lunch at \u003ca href=\"http://www.missionpicnic.com/\">Mission Picnic\u003c/a>. I try to exercise five times a week—running, Zumba, working out with a personal trainer--it's necessary in this job to burn calories. I exercise to eat.\u003c/p>\n\u003cfigure id=\"attachment_66934\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\" alt=\"Lisa Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\" width=\"400\" class=\"size-full wp-image-66934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How often do you eat out and do you ever tire of restaurant food? \u003c/strong>\u003c/p>\n\u003cp>I eat at restaurants about seven times a week. Eating out is my sport of choice. I love variety so I enjoy both hole-in-the-walls such as \u003ca href=\"http://basaseafoodexpress.net/\">Basa Seafood\u003c/a> for clam chowder or \u003ca href=\"http://www.elfarolitoinc.com/\">El Farolito\u003c/a> for \u003cem>al pastor\u003c/em> tacos. I like neighborhood joints like \u003ca href=\"http://www.dosasf.com/\">Dosa\u003c/a> as much if not more than sleek and trendy spots. I'm not really into the three-hour, high-end dining experiences like I used to do at \u003cem>Gourmet\u003c/em>. I'm just not into the pomp and circumstance. There was a time when I went to places like \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a> or \u003ca href=\"http://quincerestaurant.com/\">Quince\u003c/a> for dinners three times a week but now I choose simpler dining experiences. I did have an impressive meal recently at \u003ca href=\"http://www.sonsanddaughterssf.com/\">Sons & Daughters\u003c/a>. They're crazy talented and creative in the kitchen. I ate Fort Bragg sea urchin with Delta asparagus. My most memorable meal lately was at \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>. The dining experience is executed in a unique way I found exciting. The menu changes all night long: What's available at 6 may not be available at 9. We had a smoked sturgeon pancake with horseradish schmear that was delicious.\u003c/p>\n\u003cp>\u003cstrong>What kind of home cook are you and what's your go-to family dinner?\u003c/strong>\u003c/p>\n\u003cp>Cooking at home has changed drastically since my little ones (Livia, 2 and Matthew, 4) came along. Popping corn for my kids is considered cooking these days. I enjoy cooking but I have five minutes max of uninterrupted kitchen time. Now I cook about once a week when a recipe I read inspires me. I love \u003cem>Bon Appetit\u003c/em> since Adam Rapoport came on as editor-in-chief. I just bought ingredients for Corn Maque Choux from the July issue. I hope I find time to make the dish or else I'll throw the corn and some protein on the grill. We just started having a personal chef, \u003ca href=\"http://www.kitchit.com/profiles/chefs/joshua-clever\">Joshua Clever\u003c/a>, who also happens to be one of my guides, come to our house twice a month and he cooks entrees and sides and fixes salads. My husband and I love salads: Micro greens, arugula, toasted nuts, dried or fresh seasonal fruit and some Israeli feta or blue or shaved aged goat. \u003c/p>\n\u003cp>\u003cstrong>What do you think of the terms \"foodie\" and \"gourmet\" and do these labels describe you?\u003c/strong>\u003c/p>\n\u003cp>Gourmet feels stodgy. Old school. Foodie is ubiquitous these days. What does that word even mean? I don't spend a moment thinking about these words. Maybe \"food obsessed\" is a better label for me. \u003c/p>\n\u003cfigure id=\"attachment_66941\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\" alt=\"Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How has the culinary landscape evolved in the nine years you've lead food tours?\u003c/strong>\u003c/p>\n\u003cp>There's been great food in the Bay Area for decades, thanks to the California Cuisine movement a la \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> and its many disciples. But I think there's lots more of it now and it has spread way beyond Berkeley's Gourmet Ghetto and San Francisco's Ferry Building. \u003c/p>\n\u003cp>\u003cstrong>Did you coin the term \"epicurean concierge\" and what does it mean to you?\u003c/strong>\u003c/p>\n\u003cp>When I worked for \u003cem>Gourmet\u003c/em> a colleague who worked for \u003cem>Vanity Fair\u003c/em> thought I should call myself an \"epicurean concierge.\" I love the title. You turn to a hotel concierge to find out about a region and what to do. Guests can turn to Edible Excursions guides to learn about the food scene here. That's one of the cool things about having your own business. You can call yourself whatever you want. \u003c/p>\n\u003cp>\u003cstrong>Why do you think there's so much interest now in the Bay Area in what we eat?\u003c/strong>\u003c/p>\n\u003cp>Bay Area people have been focused on what they eat for decades. In part, it has to do with our access to high quality ingredients year round growing within close proximity to the public. In recent years, the number of farmers' markets have grown so you can find a market six days a week. People aren't waiting for Saturday to head to the Ferry Plaza they're going to the Fillmore, Castro, Civic Center, Noe Valley and Glen Park. \u003c/p>\n\u003cp>Food TV, Instagram, Twitter, Facebook, Pinterest, Meetup and a slew of other social media have put a magnifying glass over what and where people eat. I get it. I love to look at food. I follow \u003ca href=\"http://instagram.com/offalchris#\">Chris Cosentino\u003c/a> of \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> on Instagram to see what dishes he's prepared for his menu. He can make something like offal, which may not initially sound appealing, come to life with Gravenstein apples and toasted walnuts. I grew up with a dad who loved to take pictures of food. One of my favorite photos from my childhood is a plate of perfectly charred steak at \u003ca href=\"http://www.peterluger.com/brooklyn.cfm\">Peter Lugar's in Brooklyn\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\" alt=\"The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-66940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What do you want guests to take away from a food tour?\u003c/strong>\u003c/p>\n\u003cp>People get so much more than food on an Edible Excursion tour. They also glean insights and information about the people making or growing the food, regional history, and local culture. Hopefully, that experience will help shape the way people shop for food or select a restaurant. \u003c/p>\n\u003cp>\u003cstrong>Who takes your tours?\u003c/strong>\u003c/p>\n\u003cp>Family, friends, and coworkers. Lawyers, builders, doctors, retired grandmas, finance people, high-school sweethearts, activists, and moms who met when their kids were in preschool but are now in college or married with kids of their own. We offer \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/18/deaf-foodies-savor-gourmet-ghetto-tasting-tour-in-sign-language/\">sign-language tours to the deaf community\u003c/a> too. Some guests are just there to take it all in. Others think they are the world's foremost authorities about everything and want to share their knowledge with the rest of the group. As their guides, it's our job to manage the more challenging personalities so they're not interfering with other guests' experiences. Another typical personality we come across is someone who just can't get enough info and fires off question after question. It's great to have engaged customers but we're on a tight timeline so we know how to move things along gently so as not to offend or dismiss anyone. \u003c/p>\n\u003cfigure id=\"attachment_67069\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\" alt=\"Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67069\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What qualities do you look for in a guide?\u003c/strong>\u003c/p>\n\u003cp>A genuine desire to educate guests about the local food scene and the surrounding community. A great anticipator: A person who has a calm and collected demeanor in the face of disaster and difficult personalities who can adapt depending on the group, weather, or what's going on for our partner businesses. Someone who can build a strong rapport with guests and merchants. There's definitely a performance aspect to it: A guide needs to be on for three hours, even when most peoples' attention spans wane around the 30 minute mark. That's why we keep things moving.\u003c/p>\n\u003cp>\u003cstrong>What's next for Edible Excursions?\u003c/strong>\u003c/p>\n\u003cp>New tours, in no particular order: A San Francisco Cocktail Tour: The drinks menu has become an increasingly creative place and we want to spotlight the bartenders who are crafting these specialty sips. And, maybe because I'm a mom, I really look forward to a cocktail at the end of the day. More Oakland tours, in Uptown, Old Oakland, and beyond because the food scene there is exploding. There's incredible local pride along with a lot of chefs who might have opened in San Francisco who are heading to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/24/chef-preeti-mistry-juhu-beach-club-in-temescal/\">Oakland\u003c/a> instead. It's perhaps the most exciting and talked about food scene locally. And Dogpatch in the city, because it's a hidden gem yet to get the attention it deserves. \u003c/p>\n\u003cp>I also want to offer culinary excursions for young families. So many kids are picky eaters and I think if they're given a fun way to explore other foods and flavors they might buy into it. Kids who are picky are more likely to try new things if the idea doesn't originate from their parents. Food tours are a great thing to do with terrible teens too; food really does help break down barriers and connect people.\u003c/p>\n\u003cp>\u003cstrong>If you could choose ahead, what would your Last Supper look like?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I could see going out with a smile after eating a Reuben sandwich from \u003ca href=\"http://stagslunchette.com/\">Stag's Lunchette\u003c/a>. But I'd need some clean greens on the side for a balance so maybe steamed broccoli rabe too. Oh, and a tequila cocktail to round out the mix.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66944\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\" alt=\"A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, founder of Edible Excursions. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, owner of Edible Excursions. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In today's \u003cem>\u003ca href=\"http://www.nytimes.com/2013/07/31/dining/food-sherpas-guide-you-to-a-citys-culinary-secrets.html?ref=dining\">New York Times\u003c/a>\u003c/em> food section Jeff Gordinier checks in with local \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions\u003c/a> owner Lisa Rogovin about what to look for when choosing a food tour here or abroad. Rogovin spent seven years in sales with \u003cem>Gourmet\u003c/em> magazine before launching her own food tour company in 2004. She's been pounding the pavement introducing guests to restaurants, cafes, and food producers in San Francisco, the East Bay, and Marin for the past nine years. Currently, a dozen guides lead 25-40 intimate food forays a month that showcase culinary picks in the city's \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>, \u003ca href=\"http://www.sfweekly.com/bestof/2011/award/best-way-to-eat-your-way-through-the-mission-2481708/\">Mission District\u003c/a>, and \u003ca href=\"http://sfjapantown.org/\">Japantown\u003c/a>, as well as Berkeley's \u003ca href=\"http://www.gourmetghetto.org/\">Gourmet Ghetto\u003c/a> and Oakland's \u003ca href=\"http://www.modernluxury.com/san-francisco/story/best-of-the-bay-2013-food\">Temescal neighborhood\u003c/a>.\u003c/p>\n\u003cp>Rogovin, 43, lives with her husband and two children in Glen Park. She spoke with BAB's Sarah Henry about what her job entails and why there's such a demand for food tours. (Full disclosure: Henry met Rogovin three years ago, when she interviewed her for a \u003ca href=\"http://www.berkeleyside.com/2010/07/23/berkeley-bites-lisa-rogovin-epicurean-concierge/\">story\u003c/a>. For the past two years she's led East Bay jaunts for Edible Excursions and curated the latest tour \u003ca href=\"http://www.forbes.com/sites/melaniehaiken/2013/05/31/5-hot-new-food-tours-and-foodie-meccas-for-summer/\">Temescal Tastes\u003c/a>.)\u003c/p>\n\u003cp>The edible entrepreneur shares some of her favorite local dining destinations, chimes in on what she thinks of terms like \"foodie,\" and offers a sneak peek into her new tours. Cocktails anyone?\u003c/p>\n\u003cfigure id=\"attachment_66942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\" alt=\"Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\" width=\"1000\" height=\"713\" class=\"size-full wp-image-66942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is the biggest myth about your day job?\u003c/strong>\u003c/p>\n\u003cp>People think that I eat all day. It's true I eat out a ton but I also run a business, with all that that entails. Even when I lead a tour I don't eat at every stop or I'd end up in a food coma.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Do you eat on tours you lead?\u003c/strong>\u003c/p>\n\u003cp>There's usually at least one or two stops I can't resist on every tour: Sake Onigiri at Kissako Tea in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\">Japantown\u003c/a>, the \u003ca href=\"http://thelocalbutchershop.com/sandwiches/\">Local Butcher Shop sandwich\u003c/a> and everything and anything from \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board\u003c/a> in Berkeley, \u003ca href=\"http://wisesonsdeli.com/\">Wise Sons\u003c/a> for pastrami on the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/26/mission-reinvention-food-businesses-buck-recession/\">Mission 24th tour\u003c/a>, \u003ca href=\"http://tacolicious.com/\">Tacolicious\u003c/a> on the Mission 18th tour.\u003c/p>\n\u003cp>\u003cstrong>What does a typical work week look like for you?\u003c/strong>\u003c/p>\n\u003cp>I lead private and Japantown tours. Last week I lead a group of Genentech employees through the Ferry Building and a Contiki group through the Mission. I spent most of Wednesday scouting locations for an upcoming Oakland tour, followed by drinks with girlfriends at \u003ca href=\"http://bsidebbq.com/\">B-Side BBQ\u003c/a>, owned by my friend \u003ca href=\"http://bsidebbq.com/\">Tanya Holland\u003c/a>. We took Tanya to \u003ca href=\"http://duendeoakland.com/\">Duende\u003c/a> in Uptown for dinner. I recommend the \u003cem>arroz negro\u003c/em>. I had business meetings at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> twice last week and two meals at \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>. From around six in the morning to about 11 at night I'm continually fielding questions and requests from my tour coordinator, guides, and guests. I make a point of staying connected with my existing food partners, building and maintaining those relationships and making sure things are working for them in relation to our tours. There's also website updating and social media to do. Last week I also worked on proposals for potential tours, one for next year's \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a>, one for a Google group, and another for a delegation of dentists from Korea coming to San Francisco for a convention. I met with UC Berkeley contacts about offering tours to different departments there and I interviewed a potential new guide. I go over scheduling, invoicing, and other administrative stuff like handling fundraising requests with my operations manager.\u003c/p>\n\u003cp>My husband and I celebrated the eighth anniversary of our meeting with dinner at \u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly\u003c/a> and dessert at \u003ca href=\"http://theicecreambarsf.com/\">The Ice Cream Bar\u003c/a> in Cole Valley (malted milkshake and brownie sundae.) I'm a mom, so there's the care, feeding, and transporting of children too. It's important to me that we have family meals together. That's how childhood memories are made. We took the kids to \u003ca href=\"http://www.sundaystreetssf.com/\">Sunday Streets\u003c/a> in the Mission and had lunch at \u003ca href=\"http://www.missionpicnic.com/\">Mission Picnic\u003c/a>. I try to exercise five times a week—running, Zumba, working out with a personal trainer--it's necessary in this job to burn calories. I exercise to eat.\u003c/p>\n\u003cfigure id=\"attachment_66934\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\" alt=\"Lisa Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\" width=\"400\" class=\"size-full wp-image-66934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How often do you eat out and do you ever tire of restaurant food? \u003c/strong>\u003c/p>\n\u003cp>I eat at restaurants about seven times a week. Eating out is my sport of choice. I love variety so I enjoy both hole-in-the-walls such as \u003ca href=\"http://basaseafoodexpress.net/\">Basa Seafood\u003c/a> for clam chowder or \u003ca href=\"http://www.elfarolitoinc.com/\">El Farolito\u003c/a> for \u003cem>al pastor\u003c/em> tacos. I like neighborhood joints like \u003ca href=\"http://www.dosasf.com/\">Dosa\u003c/a> as much if not more than sleek and trendy spots. I'm not really into the three-hour, high-end dining experiences like I used to do at \u003cem>Gourmet\u003c/em>. I'm just not into the pomp and circumstance. There was a time when I went to places like \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a> or \u003ca href=\"http://quincerestaurant.com/\">Quince\u003c/a> for dinners three times a week but now I choose simpler dining experiences. I did have an impressive meal recently at \u003ca href=\"http://www.sonsanddaughterssf.com/\">Sons & Daughters\u003c/a>. They're crazy talented and creative in the kitchen. I ate Fort Bragg sea urchin with Delta asparagus. My most memorable meal lately was at \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>. The dining experience is executed in a unique way I found exciting. The menu changes all night long: What's available at 6 may not be available at 9. We had a smoked sturgeon pancake with horseradish schmear that was delicious.\u003c/p>\n\u003cp>\u003cstrong>What kind of home cook are you and what's your go-to family dinner?\u003c/strong>\u003c/p>\n\u003cp>Cooking at home has changed drastically since my little ones (Livia, 2 and Matthew, 4) came along. Popping corn for my kids is considered cooking these days. I enjoy cooking but I have five minutes max of uninterrupted kitchen time. Now I cook about once a week when a recipe I read inspires me. I love \u003cem>Bon Appetit\u003c/em> since Adam Rapoport came on as editor-in-chief. I just bought ingredients for Corn Maque Choux from the July issue. I hope I find time to make the dish or else I'll throw the corn and some protein on the grill. We just started having a personal chef, \u003ca href=\"http://www.kitchit.com/profiles/chefs/joshua-clever\">Joshua Clever\u003c/a>, who also happens to be one of my guides, come to our house twice a month and he cooks entrees and sides and fixes salads. My husband and I love salads: Micro greens, arugula, toasted nuts, dried or fresh seasonal fruit and some Israeli feta or blue or shaved aged goat. \u003c/p>\n\u003cp>\u003cstrong>What do you think of the terms \"foodie\" and \"gourmet\" and do these labels describe you?\u003c/strong>\u003c/p>\n\u003cp>Gourmet feels stodgy. Old school. Foodie is ubiquitous these days. What does that word even mean? I don't spend a moment thinking about these words. Maybe \"food obsessed\" is a better label for me. \u003c/p>\n\u003cfigure id=\"attachment_66941\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\" alt=\"Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How has the culinary landscape evolved in the nine years you've lead food tours?\u003c/strong>\u003c/p>\n\u003cp>There's been great food in the Bay Area for decades, thanks to the California Cuisine movement a la \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> and its many disciples. But I think there's lots more of it now and it has spread way beyond Berkeley's Gourmet Ghetto and San Francisco's Ferry Building. \u003c/p>\n\u003cp>\u003cstrong>Did you coin the term \"epicurean concierge\" and what does it mean to you?\u003c/strong>\u003c/p>\n\u003cp>When I worked for \u003cem>Gourmet\u003c/em> a colleague who worked for \u003cem>Vanity Fair\u003c/em> thought I should call myself an \"epicurean concierge.\" I love the title. You turn to a hotel concierge to find out about a region and what to do. Guests can turn to Edible Excursions guides to learn about the food scene here. That's one of the cool things about having your own business. You can call yourself whatever you want. \u003c/p>\n\u003cp>\u003cstrong>Why do you think there's so much interest now in the Bay Area in what we eat?\u003c/strong>\u003c/p>\n\u003cp>Bay Area people have been focused on what they eat for decades. In part, it has to do with our access to high quality ingredients year round growing within close proximity to the public. In recent years, the number of farmers' markets have grown so you can find a market six days a week. People aren't waiting for Saturday to head to the Ferry Plaza they're going to the Fillmore, Castro, Civic Center, Noe Valley and Glen Park. \u003c/p>\n\u003cp>Food TV, Instagram, Twitter, Facebook, Pinterest, Meetup and a slew of other social media have put a magnifying glass over what and where people eat. I get it. I love to look at food. I follow \u003ca href=\"http://instagram.com/offalchris#\">Chris Cosentino\u003c/a> of \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> on Instagram to see what dishes he's prepared for his menu. He can make something like offal, which may not initially sound appealing, come to life with Gravenstein apples and toasted walnuts. I grew up with a dad who loved to take pictures of food. One of my favorite photos from my childhood is a plate of perfectly charred steak at \u003ca href=\"http://www.peterluger.com/brooklyn.cfm\">Peter Lugar's in Brooklyn\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\" alt=\"The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-66940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What do you want guests to take away from a food tour?\u003c/strong>\u003c/p>\n\u003cp>People get so much more than food on an Edible Excursion tour. They also glean insights and information about the people making or growing the food, regional history, and local culture. Hopefully, that experience will help shape the way people shop for food or select a restaurant. \u003c/p>\n\u003cp>\u003cstrong>Who takes your tours?\u003c/strong>\u003c/p>\n\u003cp>Family, friends, and coworkers. Lawyers, builders, doctors, retired grandmas, finance people, high-school sweethearts, activists, and moms who met when their kids were in preschool but are now in college or married with kids of their own. We offer \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/18/deaf-foodies-savor-gourmet-ghetto-tasting-tour-in-sign-language/\">sign-language tours to the deaf community\u003c/a> too. Some guests are just there to take it all in. Others think they are the world's foremost authorities about everything and want to share their knowledge with the rest of the group. As their guides, it's our job to manage the more challenging personalities so they're not interfering with other guests' experiences. Another typical personality we come across is someone who just can't get enough info and fires off question after question. It's great to have engaged customers but we're on a tight timeline so we know how to move things along gently so as not to offend or dismiss anyone. \u003c/p>\n\u003cfigure id=\"attachment_67069\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\" alt=\"Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67069\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What qualities do you look for in a guide?\u003c/strong>\u003c/p>\n\u003cp>A genuine desire to educate guests about the local food scene and the surrounding community. A great anticipator: A person who has a calm and collected demeanor in the face of disaster and difficult personalities who can adapt depending on the group, weather, or what's going on for our partner businesses. Someone who can build a strong rapport with guests and merchants. There's definitely a performance aspect to it: A guide needs to be on for three hours, even when most peoples' attention spans wane around the 30 minute mark. That's why we keep things moving.\u003c/p>\n\u003cp>\u003cstrong>What's next for Edible Excursions?\u003c/strong>\u003c/p>\n\u003cp>New tours, in no particular order: A San Francisco Cocktail Tour: The drinks menu has become an increasingly creative place and we want to spotlight the bartenders who are crafting these specialty sips. And, maybe because I'm a mom, I really look forward to a cocktail at the end of the day. More Oakland tours, in Uptown, Old Oakland, and beyond because the food scene there is exploding. There's incredible local pride along with a lot of chefs who might have opened in San Francisco who are heading to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/24/chef-preeti-mistry-juhu-beach-club-in-temescal/\">Oakland\u003c/a> instead. It's perhaps the most exciting and talked about food scene locally. And Dogpatch in the city, because it's a hidden gem yet to get the attention it deserves. \u003c/p>\n\u003cp>I also want to offer culinary excursions for young families. So many kids are picky eaters and I think if they're given a fun way to explore other foods and flavors they might buy into it. Kids who are picky are more likely to try new things if the idea doesn't originate from their parents. Food tours are a great thing to do with terrible teens too; food really does help break down barriers and connect people.\u003c/p>\n\u003cp>\u003cstrong>If you could choose ahead, what would your Last Supper look like?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I could see going out with a smile after eating a Reuben sandwich from \u003ca href=\"http://stagslunchette.com/\">Stag's Lunchette\u003c/a>. But I'd need some clean greens on the side for a balance so maybe steamed broccoli rabe too. Oh, and a tequila cocktail to round out the mix.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Is The Way To A Tech Worker's Loyalty Through Their Stomach?",
"title": "Is The Way To A Tech Worker's Loyalty Through Their Stomach?",
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"content": "\u003cfigure id=\"attachment_66841\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/techfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/techfood.jpg\" alt=\"Ari Dvorin was hired in May as the first corporate chef at SpareFood, a startup company in Austin, Tex. Here, Dvoring cuts suckling pig for a mockumentary SpareFoot made while recruiting a chef. Photo: Jenny Zhang/Courtesy of SpareFoot\" width=\"1120\" height=\"839\" class=\"size-full wp-image-66841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ari Dvorin was hired in May as the first corporate chef at SpareFood, a startup company in Austin, Tex. Here, Dvoring cuts suckling pig for a mockumentary SpareFoot made while recruiting a chef. Photo: Jenny Zhang/Courtesy of SpareFoot\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/26/205824630/is-the-way-to-a-tech-workers-loyalty-through-their-stomach\">The Salt at NPR Food\u003c/a> (7/30/13)\u003c/p>\n\u003cp>The dazzling array of food options at the Googleplex campus in Mountain View, Calif., — 25 cafes at last count — is the much-cited example of tech world food perks. And you can peruse the menus at \u003ca href=\"http://airbnbchef.tumblr.com/\">Airbnb\u003c/a> and \u003ca href=\"https://www.facebook.com/FacebookCulinaryTeam\">Facebook\u003c/a> to get a taste of an equally high bar for not just free food, but worldly food that will delight and fuel employees to work better and harder.\u003c/p>\n\u003cp>The delectable-sounding dishes Facebook's culinary team \u003ca href=\"https://www.facebook.com/FacebookCulinaryTeam\">recently served up\u003c/a> include hazelnut peach cheesecake and house-smoked buffalo quail with buttermilk blue cheese. Over at Zynga, employees are spoiled with pickles, yogurt, beef jerky, beer, kombucha and bread — all housemade. That's just the tip of the spread prepared by executive chef \u003ca href=\"http://www.linkedin.com/pub/matthew-dutrumble/50/575/742\">Matthew DuTrumble\u003c/a> and team.\u003c/p>\n\u003cp>\u003ca href=\"http://www.inc.com/30under30/nicole-carter/bandpage-j-sider-2013.html\">J Sider\u003c/a>, founder and CEO of BandPage, a music platform startup in San Francisco, says that when people come for an interview he shows them the BandPage food program, and introduces them to corporate chef Callie Waldman. \"They walk in the office, which is pretty open, and they can see and smell her foods being made,\" Sider tells The Salt. \"Sometimes she'll put out fresh cookies or granola bars.\"\u003c/p>\n\u003cp>The corporate chef trend may have started in California, but it's now spreading to other cities with startups that are competing with each other for engineers, product developers and sales mavens.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Grub Street \u003ca href=\"http://www.grubstreet.com/2013/04/new-york-start-ups-food-perks.html\">recent complied a list\u003c/a> of the best food and drink perks at New York startups.\u003c/p>\n\u003cp>And take \u003ca href=\"http://www.sparefoot.com/\">SpareFoot\u003c/a>, a fast-growing company in Austin, Tex., that's an online marketplace for consumers to find and reserve self-storage units.\u003c/p>\n\u003cp>\"I had heard about Silicon Valley companies having chefs, yes, but more recently many Austin tech startups were doing it, too,\" Chuck Gordon, founder and CEO of SpareFoot, tells The Salt in an email. \"I got a chance to check some of those out and figured we could probably pull off something pretty great at SpareFoot.\"\u003c/p>\n\u003cp>In May, after several months of searching, SpareFoot hired Ari Dvorin, who had been the head chef at Facebook's Austin office and also ran his own catering company. Before Dvorin came on board, SpareFoot's 90 employees could count on the company to buy tacos on Mondays and keep a snack shelf fully stocked. But otherwise, it was basically \"fend for yourself,\" says Dvorin.\u003c/p>\n\u003cp>Rachel Greenfield, a marketing manager who's been with SpareFoot for 2 1/2 years, says she used to go out for lunch, but got burned out on the nearby options. Now that Dvorin cooks lunch every day for her and her colleagues, Greenfield says, \"lunch has become a fun social moment, a gathering space with a lot of intermingling. It reminds me of school lunch, except that we're all beyond the clique part. People don't linger too long — they want to get back to work, so it's very time-efficient for us.\"\u003c/p>\n\u003cp>When SpareFoot moved into its current space, it had no need for a chef or a kitchen. So Dvorin has to cook the lunch early in the morning at a kitchen he rents across town and transports it to the office, where he has a small space with an oven to finish cooking.\u003c/p>\n\u003cp>It's tough work to get the timing right, especially since the menu changes every day for two months, he says. But he far prefers it to working in a restaurant, where \"the menu was same and you are stuck working in a 4-by-4 foot area.\"\u003c/p>\n\u003cp>Like a lot of tech startup chefs, Dvorin is big on themes. On Monday, he serves comfort food, followed by Taco Tuesday, and International Wednesday. And every day there are fresh salads and vegetarian options.\"Everyone is so appreciative of the food and dining experience,\" he says.\u003c/p>\n\u003cp>That's exactly what the CEOs hope to get out of investing in a chef who cater directly to employees. According to Sider of BandPage, food programs drive a lot of value to tech companies.\u003c/p>\n\u003cp>\"What we've seen it's certainly worth the cost; the chef and the food program yield productivity, stronger culture, stronger community,\" he says. \"We can really see the benefits.\" Eating together every day, he says, is a team building exercise: \"instead of doing trust falls we have a chef.\"\u003c/p>\n\u003cp>Young chefs coming out of the top culinary schools also seem to be drawn to these new opportunities, according to Jan Smith, spokeswoman for the Culinary Institute of America. \"We have had a steady flow of externs at Google, and ... at least one grad who worked at Facebook,\" she says.\u003c/p>\n\u003cp>Callie Waldman, the chef at BandPage, says working for a competitive tech company creates unique challenges.\u003c/p>\n\u003cp>\"It's really important to me that I'm able to cook a variety of meals so that the employees don't feel as if they're eating at the same restaurant every day,\" she says. \"The challenge ... of constant innovation feeds my creative side and keeps things interesting for everyone, myself included.\" Recently, that meant playing around with variations on Taco Tuesday: Japanese sushi tacos and Indian-style tikka masala tacos.\u003c/p>\n\u003cp>And, Waldman adds, it's a lot more rewarding to cook for colleagues who you know and respect.\u003c/p>\n\u003cp>\"I couldn't imagine switching to the restaurant industry, cooking from the same menu every day where meals go through the double doors having no idea who's on the other side,\" says Waldman. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \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>\u003cfigure id=\"attachment_66841\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/techfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/techfood.jpg\" alt=\"Ari Dvorin was hired in May as the first corporate chef at SpareFood, a startup company in Austin, Tex. Here, Dvoring cuts suckling pig for a mockumentary SpareFoot made while recruiting a chef. Photo: Jenny Zhang/Courtesy of SpareFoot\" width=\"1120\" height=\"839\" class=\"size-full wp-image-66841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ari Dvorin was hired in May as the first corporate chef at SpareFood, a startup company in Austin, Tex. Here, Dvoring cuts suckling pig for a mockumentary SpareFoot made while recruiting a chef. Photo: Jenny Zhang/Courtesy of SpareFoot\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/26/205824630/is-the-way-to-a-tech-workers-loyalty-through-their-stomach\">The Salt at NPR Food\u003c/a> (7/30/13)\u003c/p>\n\u003cp>The dazzling array of food options at the Googleplex campus in Mountain View, Calif., — 25 cafes at last count — is the much-cited example of tech world food perks. And you can peruse the menus at \u003ca href=\"http://airbnbchef.tumblr.com/\">Airbnb\u003c/a> and \u003ca href=\"https://www.facebook.com/FacebookCulinaryTeam\">Facebook\u003c/a> to get a taste of an equally high bar for not just free food, but worldly food that will delight and fuel employees to work better and harder.\u003c/p>\n\u003cp>The delectable-sounding dishes Facebook's culinary team \u003ca href=\"https://www.facebook.com/FacebookCulinaryTeam\">recently served up\u003c/a> include hazelnut peach cheesecake and house-smoked buffalo quail with buttermilk blue cheese. Over at Zynga, employees are spoiled with pickles, yogurt, beef jerky, beer, kombucha and bread — all housemade. That's just the tip of the spread prepared by executive chef \u003ca href=\"http://www.linkedin.com/pub/matthew-dutrumble/50/575/742\">Matthew DuTrumble\u003c/a> and team.\u003c/p>\n\u003cp>\u003ca href=\"http://www.inc.com/30under30/nicole-carter/bandpage-j-sider-2013.html\">J Sider\u003c/a>, founder and CEO of BandPage, a music platform startup in San Francisco, says that when people come for an interview he shows them the BandPage food program, and introduces them to corporate chef Callie Waldman. \"They walk in the office, which is pretty open, and they can see and smell her foods being made,\" Sider tells The Salt. \"Sometimes she'll put out fresh cookies or granola bars.\"\u003c/p>\n\u003cp>The corporate chef trend may have started in California, but it's now spreading to other cities with startups that are competing with each other for engineers, product developers and sales mavens.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Grub Street \u003ca href=\"http://www.grubstreet.com/2013/04/new-york-start-ups-food-perks.html\">recent complied a list\u003c/a> of the best food and drink perks at New York startups.\u003c/p>\n\u003cp>And take \u003ca href=\"http://www.sparefoot.com/\">SpareFoot\u003c/a>, a fast-growing company in Austin, Tex., that's an online marketplace for consumers to find and reserve self-storage units.\u003c/p>\n\u003cp>\"I had heard about Silicon Valley companies having chefs, yes, but more recently many Austin tech startups were doing it, too,\" Chuck Gordon, founder and CEO of SpareFoot, tells The Salt in an email. \"I got a chance to check some of those out and figured we could probably pull off something pretty great at SpareFoot.\"\u003c/p>\n\u003cp>In May, after several months of searching, SpareFoot hired Ari Dvorin, who had been the head chef at Facebook's Austin office and also ran his own catering company. Before Dvorin came on board, SpareFoot's 90 employees could count on the company to buy tacos on Mondays and keep a snack shelf fully stocked. But otherwise, it was basically \"fend for yourself,\" says Dvorin.\u003c/p>\n\u003cp>Rachel Greenfield, a marketing manager who's been with SpareFoot for 2 1/2 years, says she used to go out for lunch, but got burned out on the nearby options. Now that Dvorin cooks lunch every day for her and her colleagues, Greenfield says, \"lunch has become a fun social moment, a gathering space with a lot of intermingling. It reminds me of school lunch, except that we're all beyond the clique part. People don't linger too long — they want to get back to work, so it's very time-efficient for us.\"\u003c/p>\n\u003cp>When SpareFoot moved into its current space, it had no need for a chef or a kitchen. So Dvorin has to cook the lunch early in the morning at a kitchen he rents across town and transports it to the office, where he has a small space with an oven to finish cooking.\u003c/p>\n\u003cp>It's tough work to get the timing right, especially since the menu changes every day for two months, he says. But he far prefers it to working in a restaurant, where \"the menu was same and you are stuck working in a 4-by-4 foot area.\"\u003c/p>\n\u003cp>Like a lot of tech startup chefs, Dvorin is big on themes. On Monday, he serves comfort food, followed by Taco Tuesday, and International Wednesday. And every day there are fresh salads and vegetarian options.\"Everyone is so appreciative of the food and dining experience,\" he says.\u003c/p>\n\u003cp>That's exactly what the CEOs hope to get out of investing in a chef who cater directly to employees. According to Sider of BandPage, food programs drive a lot of value to tech companies.\u003c/p>\n\u003cp>\"What we've seen it's certainly worth the cost; the chef and the food program yield productivity, stronger culture, stronger community,\" he says. \"We can really see the benefits.\" Eating together every day, he says, is a team building exercise: \"instead of doing trust falls we have a chef.\"\u003c/p>\n\u003cp>Young chefs coming out of the top culinary schools also seem to be drawn to these new opportunities, according to Jan Smith, spokeswoman for the Culinary Institute of America. \"We have had a steady flow of externs at Google, and ... at least one grad who worked at Facebook,\" she says.\u003c/p>\n\u003cp>Callie Waldman, the chef at BandPage, says working for a competitive tech company creates unique challenges.\u003c/p>\n\u003cp>\"It's really important to me that I'm able to cook a variety of meals so that the employees don't feel as if they're eating at the same restaurant every day,\" she says. \"The challenge ... of constant innovation feeds my creative side and keeps things interesting for everyone, myself included.\" Recently, that meant playing around with variations on Taco Tuesday: Japanese sushi tacos and Indian-style tikka masala tacos.\u003c/p>\n\u003cp>And, Waldman adds, it's a lot more rewarding to cook for colleagues who you know and respect.\u003c/p>\n\u003cp>\"I couldn't imagine switching to the restaurant industry, cooking from the same menu every day where meals go through the double doors having no idea who's on the other side,\" says Waldman. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrating 35 Years of Garlic at the Gilroy Garlic Festival: Gastronomic Highlights",
"title": "Celebrating 35 Years of Garlic at the Gilroy Garlic Festival: Gastronomic Highlights",
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"content": "\u003cp>\u003cstrong>Post and Photos by Gina Scialabba and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>This year marked the 35th anniversary of the ultimate summer food extravaganza—\u003ca href=\"http://gilroygarlicfestival.com/\"> Gilroy's Garlic Festival\u003c/a>. It was a three-day event packed with...well, food. Lots of food. Specifically, garlic. 82 tons of fresh California garlic to be precise. The aroma was overwhelming and inviting at the same time.\u003c/p>\n\u003cfigure id=\"attachment_66662\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Garlic-Center-Piece.jpg\">\u003cimg class=\"size-full wp-image-66662\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Garlic-Center-Piece.jpg\" alt=\"The town of Gilroy is the home to the largest garlic-processor factory in the world, Gilroy Foods. Despite popular belief, China holds the rank as top garlic producer among all nations. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The town of Gilroy is the home to the largest garlic-processor factory in the world, Gilroy Foods. Despite popular belief, China holds the rank as top garlic producer among all nations. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Known as the “\u003ca href=\"http://en.wikipedia.org/wiki/Gilroy,_California\">Garlic Capital of the World\u003c/a>,” Gilroy ships 70 million pounds of this pungent little bulb worldwide. It’s actually a species of onion that humans have used for a variety of purposes for over 7000 years.\u003c/p>\n\u003cp>Garlic has evoked extreme reactions throughout history. People either passionately love it or venomously hate it.\u003c/p>\n\u003cp>A restaurant on Columbus Avenue in San Francisco pays tribute to everything garlic, even in its own name—\u003ca href=\"http://thestinkingrose.com\">The Stinking Rose\u003c/a>—and the bulb makes a cameo appearance in Shakespeare's A Midsummer Night's Dream: \"Most dear actors, eat no onions nor garlic, for we are to utter sweet breath.\"\u003c/p>\n\u003cfigure id=\"attachment_66634\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-417.jpg\">\u003cimg class=\"size-full wp-image-66634\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-417.jpg\" alt=\"San Jose State University’s mascot, The Spartan, plugs his nose as “Krazy” George Henderson, right, instructs the audience to do the same at the inaugural Garlic Bowl cook-off at the Gilroy Garlic Festival. Henderson claims to have invented “the wave,” which is now ubiquitous at sporting events. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Jose State University’s mascot, The Spartan, plugs his nose as “Krazy” George Henderson, right, instructs the audience to do the same at the inaugural Garlic Bowl cook-off at the Gilroy Garlic Festival. Henderson claims to have invented “the wave,” which is now ubiquitous at sporting events. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>It’s known for causing \u003ca href=\"https://en.wikipedia.org/wiki/Garlic\">bad breath, warding off blood-thirsty vampires and is believed to be a natural mosquito repellent\u003c/a>. Every July 26-28 the sleepy town of Gilroy, about 30 miles south of San Jose, comes alive. People of all ages celebrate garlic’s unique flavor.\u003c/p>\n\u003cfigure id=\"attachment_66660\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Family-Photo.jpg\">\u003cimg class=\"size-full wp-image-66660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Family-Photo.jpg\" alt=\"Armando and Liz Villarreal of Gilroy have been coming to the festival since it began in 1979. This year they brought their 9 month old grandson Josiah Barrientos for the first time. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Armando and Liz Villarreal of Gilroy have been coming to the festival since it began in 1979. This year they brought their 9 month old grandson Josiah Barrientos for the first time. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>And celebrate they did. The entire community geared up for this festival put on by the Gilroy Garlic Festival Association, a non-profit organization intended to support non-profit groups and projects in Gilroy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“It started in 1979 as a way to give back to our community,” Treasurer Mike Wanzong said. The first festival was held on a small farm. It was expected to only draw about 5000 visitors. 15,000 people ended up coming.\u003c/p>\n\u003cp>“It was so popular, they ran out of food on the first day,” he said. Since then, the festival has continued to evolve over the years, serving everything from deep-fried rattlesnake with garlic to garlic ice cream, even garlic alligator jerky.\u003c/p>\n\u003cp>The majority of festival proceeds goes toward a wide range of community groups. Over its 35 years, the festival has given back over $9.7 million to sports teams, scout troops, hospitals and local choirs.\u003c/p>\n\u003cp>Wanzong explains the reason why the festival remains so relevant after nearly four decades is the tireless efforts of volunteers.\u003c/p>\n\u003cblockquote>\u003cp>“Without a group of thousands of dedicated local people taking pride in what they do, we wouldn’t be here. This is truly an example of a community working together to make magic,” he said.\u003c/p>\u003c/blockquote>\n\u003cp>It takes 4000 volunteers to make it happen. Each volunteer donates their time and chooses where the funds will go. This strategy really gives community members a stake in the festival’s success.\u003c/p>\n\u003cfigure id=\"attachment_66666\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/volunteer-and-sangria.jpg\">\u003cimg class=\"size-full wp-image-66666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/volunteer-and-sangria.jpg\" alt=\"Homemade sangria was a popular item at the festival. It was second only to beer. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade sangria was a popular item at the festival. It was second only to beer. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve been to this garlicky party before, you know no two years are the same. 2013 was no exception. With over 100,000 visitors expected by the end of the weekend, there was plenty to be excited about. The festivities included cooking demonstrations, garlic-themed merchandise and even an appearance on Sunday by ABC-TV's Chef \u003ca href=\"http://www.carlahall.com\">Carla Hall\u003c/a> from the hit television show, \u003ca href=\"http://abc.go.com/shows/the-chew\">The Chew\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66655\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-172.jpg\">\u003cimg class=\"size-full wp-image-66655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-172.jpg\" alt=\"Garlic bobble-heads are one of the many garlic-inspired items for sale at the Gilroy Garlic Festival, held from July 26-28, 2013 in Gilroy, Calif. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic bobble-heads are one of the many garlic-inspired items for sale at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66656,66657,66649\" width=\"1000\"]\u003cbr>\nHere are a few of the highlights of the symphony of flavors and exotic tastes:\u003c/p>\n\u003cp>Friday marked the inaugural “Garlic Bowl,” an intercollegiate cooking jamboree matching executive chefs from San Jose State; University of California, Berkeley and Fresno State. Each team cooked in 85 degree weather, sweat dripping down their faces as they hoped to impress a group of seasoned judges and win the grand prize: a large garlic trophy, a $5000 scholarship and of course, as emcee Jason Gronlund, Vice President of \u003ca href=\"http://www.smokeybones.com/\">Smokey Bones Bar & Fire Grill\u003c/a> said, “kitchen bragging rights.”\u003c/p>\n\u003cfigure id=\"attachment_66643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1357.jpg\">\u003cimg class=\"size-full wp-image-66643\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1357.jpg\" alt=\"Chef Erik Debaude from Fresno State University holds the Garlic Bowl trophy after winning first place in the Iron Chef-inspired cook-off, for which they prepared two dishes: stuffed crepes with a tarragon and lavender garlic cream sauce and seared duck breast with a red currant sauce, garlic mashed potatoes and goat cheese-stuffed figs. They competed against chefs from San Jose State University and the University of California, Berkeley at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Erik Debaude from Fresno State University holds the Garlic Bowl trophy after winning first place in the Iron Chef-inspired cook-off, for which they prepared two dishes: stuffed crepes with a tarragon and lavender garlic cream sauce and seared duck breast with a red currant sauce, garlic mashed potatoes and goat cheese-stuffed figs. They competed against chefs from San Jose State University and the University of California, Berkeley at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The rules were simple. Each team had to prepare two dishes from scratch using a minimum of six cloves of garlic. They were given one hour from start to finish with an audience of over 200 cheering fans looking on from the bleachers.\u003c/p>\n\u003cfigure id=\"attachment_66661\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Fans-in-Bleachers.jpg\">\u003cimg class=\"size-full wp-image-66661\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Fans-in-Bleachers.jpg\" alt=\"Hundreds of fans packed into Cook-Off Theater to watch their favorite schools battle it out for the grand prize of $5,000. San Jose State’s Spartan mascot sat with fans, hoping his school capture the victory. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hundreds of fans packed into Cook-Off Theater to watch their favorite schools battle it out for the grand prize of $5,000. San Jose State’s Spartan mascot sat with fans, hoping his school capture the victory. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Tensions ran high. Temperatures ran hot. And the pressure was on.\u003c/p>\n\u003cfigure id=\"attachment_66659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-303.jpg\">\u003cimg class=\"size-full wp-image-66659\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-303.jpg\" alt=\"Chef Bryan Kramer from Fresno State University chops garlic for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Bryan Kramer from Fresno State University chops garlic for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>San Jose State Chef Michele Rogers and Sous Chef Carlos Duque were ambitious. They went all out with two dishes: “Surf” and “Turf.”\u003c/p>\n\u003cfigure id=\"attachment_66633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-359.jpg\">\u003cimg class=\"size-full wp-image-66633\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-359.jpg\" alt=\"Chef Michele Rogers from San Jose State University seasons a dish that she’s preparing during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Michele Rogers from San Jose State University seasons a dish that she’s preparing during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66665\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Sous-Chef-Carlos-Duque.jpg\">\u003cimg class=\"size-full wp-image-66665\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Sous-Chef-Carlos-Duque.jpg\" alt=\"Sous Chef Carlos Duque processes garlic for the “Surf” and “Turf” creation. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sous Chef Carlos Duque processes garlic for the “Surf” and “Turf” creation. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>The “Surf” included six key ingredients: poached lobster, brioche, bacon jam, roasted garlic, herb salad and garlic chips.\u003c/p>\n\u003cfigure id=\"attachment_66669\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Bacon-Sizzling.jpg\">\u003cimg class=\"size-full wp-image-66669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Bacon-Sizzling.jpg\" alt=\"Bacon sizzles in the pan. It became part of the bacon jam used in lobster dish. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon sizzles in the pan. It became part of the bacon jam used in lobster dish. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66640\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-892.jpg\">\u003cimg class=\"size-full wp-image-66640\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-892.jpg\" alt=\"One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Surf,” it consisted of brioche with brie, smoked applewood bacon jam, butter and garlic poached lobster with heirloom tomatoes and an herb salad with garlic chips. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Surf,” it consisted of brioche with brie, smoked applewood bacon jam, butter and garlic poached lobster with heirloom tomatoes and an herb salad with garlic chips. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The “Turf” had seven key ingredients anchored by sliced Kobe beef, puff pastry, roasted garlic, lots of mushrooms, sautéed baby spinach, frisee salad and chicken liver paté.\u003c/p>\n\u003cfigure id=\"attachment_66639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-868.jpg\">\u003cimg class=\"size-full wp-image-66639\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-868.jpg\" alt=\"One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Turf,” it consisted of grilled beef, puff pastry, garlic roasted mushrooms, sautéed spinach, a frisee salad and chicken liver paté. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Turf,” it consisted of grilled beef, puff pastry, garlic roasted mushrooms, sautéed spinach, a frisee salad and chicken liver paté. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66638\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-769.jpg\">\u003cimg class=\"size-full wp-image-66638\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-769.jpg\" alt=\"One of two dishes prepared by chefs Erik Debaude and Bryan Kramer from Fresno State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared duck breast with a red currant sauce, garlic purple mashed potatoes with a beet croustillant and stuffed figs with chive and garlic goat cheese. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Erik Debaude and Bryan Kramer from Fresno State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared duck breast with a red currant sauce, garlic purple mashed potatoes with a beet croustillant and stuffed figs with chive and garlic goat cheese. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s basically a deconstructed Beef Wellington,” Duque said.\u003c/p>\n\u003cp>The tag-team duo of Chef Mary Ferrer and Ida Shen from U.C. Berkeley were not to be outdone.\u003c/p>\n\u003cfigure id=\"attachment_66658\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-268.jpg\">\u003cimg class=\"size-full wp-image-66658\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-268.jpg\" alt=\"Chefs Mary Ferrer and Ida Shen from the University of California, Berkeley participate in the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Mary Ferrer and Ida Shen from the University of California, Berkeley participate in the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>They wowed judges with their bouillabaisse-inspired, garlic infused seared halibut and summer vegetable hash creation. It included fresh halibut, summer squash, fennel and a garlic nage (a combination of chicken broth, white wine and, of course, garlic).\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-566.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66636\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-566-193x290.jpg\" alt=\"Chef Mary Ferrer from the University of California, Berkeley seasons a dish during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"193\" height=\"290\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-915.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66674\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-915-193x290.jpg\" alt=\"Chef Mary Ferrer from the University of California, Berkeley adds a garlic nage (a broth and wine based liquid) to dish during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"193\" height=\"290\">\u003c/a>\u003c/div>\n\u003cfigure id=\"attachment_66641\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-982.jpg\">\u003cimg class=\"size-full wp-image-66641\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-982.jpg\" alt=\"One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared halibut with summer vegetable hash, a bacon-garlic nage and a Lebanese garlic mousse, known as a “toum.” Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared halibut with summer vegetable hash, a bacon-garlic nage and a Lebanese garlic mousse, known as a “toum.” Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Their St. Joseph’s Pastry with a Garlic Almond Brittle was the showstopper. Unfortunately, they didn’t plate it in time for judging.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1076.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66642\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1076-290x193.jpg\" alt=\"One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It was the only dessert presented during the competition and consisted of a St. Joseph’s pastry with garlic almond brittle. The dish wasn’t plated in time to be considered for scoring but the judges were impressed and said it was an ambitious dish worthy of praise. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1086.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66673\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1086-290x193.jpg\" alt=\"A judge at the Garlic Bowl cook-off tries a St. Joseph’s pastry with garlic almond brittle that was prepared by chefs Mary Ferrer and Ida Shen. The dish wasn’t plated in time to be considered for scoring but the judges were impressed and said it was an ambitious dish worthy of praise. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003c/p>\n\u003cp>“This is a dish I would have been talking about afterward,” said judge Ward Bushee, editor of the San Francisco Chronicle. “It would’ve been a very strong contender.”\u003c/p>\n\u003cp>But in the end, Fresno State stole the show. Chefs Erik Debaude, originally from Paris, France and Sous Chef Bryan Kramer created a dish that blew the judges away.\u003c/p>\n\u003cp>They made stuffed crepes with a tarragon and lavender garlic cream sauce.\u003c/p>\n\u003cfigure id=\"attachment_66635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-496.jpg\">\u003cimg class=\"size-full wp-image-66635\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-496.jpg\" alt=\"Chef Erik Debaude prepares corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Erik Debaude prepares corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-596.jpg\">\u003cimg class=\"size-full wp-image-66745\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-596.jpg\" alt=\"Corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce prepared by chefs Erik Debaude and Bryan Kramer during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce prepared by chefs Erik Debaude and Bryan Kramer during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>One of the judges, Beat Giger, Master Chef and Director of Special Events at \u003ca href=\"http://www.pebblebeach.com/\">Pebble Beach Resorts\u003c/a> was very impressed.\u003c/p>\n\u003cp>“I would be proud to serve this dish at Pebble Beach,” he said.\u003c/p>\n\u003cfigure id=\"attachment_66663\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Judge-Beat-Giger.jpg\">\u003cimg class=\"size-full wp-image-66663\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Judge-Beat-Giger.jpg\" alt=\"Judge Beat Giger was one of five distinguished judges on the panel. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judge Beat Giger was one of five distinguished judges on the panel. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Next, the competition took to the pit. The barbecue pit. The “Pigs in the Park with Garlic” pork rib competition set four local teams against each other: \u003ca href=\"http://badboyzofbbq.com/\">Bad Boyz of BBQ\u003c/a>, Pig Night Run, \u003ca href=\"http://www.silvercreeksportsplex.com/partners/catering.html\">Catering by Five\u003c/a> and \u003ca href=\"http://bigedsbuzzardbbq.com/\">Big Ed’s Buzzard BBQ\u003c/a>. They competed for the grand prize of $500 and, of course, major bragging rights. Each team was comprised of pit masters who have been grillin’ up pork ribs for years. Each had their own special, \"secret\" recipe. So secret, in fact, we were unable to obtain a copy of ingredients used in each dish.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66645,66644,66671\" width=\"1000\"]\u003c/p>\n\u003cp>Aside from the cooking competition, festival-goers had their pick from over 60 food vendors, including Gourmet Alley, a place where gastronomic explorers could choose culinary garlic delights prepared by master chefs. This year, “Zesty Garlic Fried Calamari” was a popular choice. You could also find everything from alligator jerky to main-staple garlic bread and even garlic wine. \u003c/p>\n\u003cp>Just around the corner from Gourmet Alley, crowds of people watched as cooks performed their garlic-inspired mastery at the Demonstration Booth on opening day. Volunteers Rich Janisch and Scott Povio have 34 years of combined experience at the festival. They aren’t professional chefs, but they don’t need to be. They love food. They love garlic and they love cooking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-49.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-49-290x193.jpg\" alt=\"Amateur chef Rich Janisch watches as flames engulf his pan at the demonstration booth and fly towards a startled crowd of people watching only a few feet away on July 26, 2013 at the Gilroy Garlic Festival. Janisch has been volunteering at the festival for several years. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-69.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66672\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-69-290x193.jpg\" alt=\"Sauce flies in a pan at the demonstration booth at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_66664\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Rich-and-Scott.jpg\">\u003cimg class=\"size-full wp-image-66664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Rich-and-Scott.jpg\" alt=\"Rich Janisch (left) and Scott Povio (right) of Gilroy have been volunteering at the festival for years. Neither are professional chefs. They just love to cook, especially with garlic. Photo: Gina Scialabba\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rich Janisch (left) and Scott Povio (right) of Gilroy have been volunteering at the festival for years. Neither are professional chefs. They just love to cook, especially with garlic. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“This is the greatest weekend of the year,” Janisch said. “Better than Christmas.”\u003c/p>\n\u003ch2>Here are some gastronomic highlights from this year's festival:\u003c/h2>\n\u003ch3>Garlic Ice Cream\u003c/h3>\n\u003cfigure id=\"attachment_66646\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1576.jpg\">\u003cimg class=\"size-full wp-image-66646\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1576.jpg\" alt=\"A volunteer holds garlic ice cream samples at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A volunteer holds garlic ice cream samples at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Peanut Butter Cup: Milk Chocolate, Peanut Butter and Garlic\u003c/h3>\n\u003cfigure id=\"attachment_66650\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1730.jpg\">\u003cimg class=\"size-full wp-image-66650\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1730.jpg\" alt=\"A chocolate peanut butter cup with garlic for sale by The Garlic Shoppe at the Gilroy Garlic Festival. The garlic is in the peanut butter center. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chocolate peanut butter cup with garlic for sale by The Garlic Shoppe at the Gilroy Garlic Festival. The garlic is in the peanut butter center. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Lollipop\u003c/h3>\n\u003cfigure id=\"attachment_66651\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1733.jpg\">\u003cimg class=\"size-full wp-image-66651\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1733.jpg\" alt=\"Garlic lolipops for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic lolipops for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Blue Cheese Butter\u003c/h3>\n\u003cfigure id=\"attachment_66746\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1727.jpg\">\u003cimg class=\"size-full wp-image-66746\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1727.jpg\" alt=\"Garlic inspired condiments for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic inspired condiments for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Fries\u003c/h3>\n\u003cfigure id=\"attachment_66648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1674.jpg\">\u003cimg class=\"size-full wp-image-66648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1674.jpg\" alt=\"Garlic fries are popular at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic fries are popular at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Artichoke Veggie Pizza with Garlic\u003c/h3>\n\u003cfigure id=\"attachment_66668\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Artichoke-Veggie-Pizza.jpg\">\u003cimg class=\"size-full wp-image-66668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Artichoke-Veggie-Pizza.jpg\" alt=\"Artichoke Veggie Pizza with Garlic is made with homemade flatbread from Wheat Valley Bakery in Gilroy. Employees Dinara Utarova and Inanna Eshoo explained that they mix minced garlic into the sauce and sprinkle garlic powder over the prepared dish to make the flavors stand out. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichoke Veggie Pizza with Garlic is made with homemade flatbread from Wheat Valley Bakery in Gilroy. Employees Dinara Utarova and Inanna Eshoo explained that they mix minced garlic into the sauce and sprinkle garlic powder over the prepared dish to make the flavors stand out. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Alligator Jerky\u003c/h3>\n\u003cfigure id=\"attachment_66667\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Alligator-Jerky.jpg\">\u003cimg class=\"size-full wp-image-66667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Alligator-Jerky.jpg\" alt=\"Alligator Jerky was one of the more exotic items at the food booths. These alligators aren’t locals. The company ships them in from Louisiana. Photo: Gina Scialabba\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alligator Jerky was one of the more exotic items at the food booths. These alligators aren’t locals. The company ships them in from Louisiana. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Mussels\u003c/h3>\n\u003cfigure id=\"attachment_66652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1750.jpg\">\u003cimg class=\"size-full wp-image-66652\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1750.jpg\" alt=\"Gigi Reloj hands a customer a basket of freshly cooked garlic mussels at the Powder Keg booth at the Gilroy Garlic Festival. The restaurant sold about 200 pounds of mussels on the first day of the festival and estimates that they will have sold around 900 pounds by the end of the three-day-long festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gigi Reloj hands a customer a basket of freshly cooked garlic mussels at the Powder Keg booth at the Gilroy Garlic Festival. The restaurant sold about 200 pounds of mussels on the first day of the festival and estimates that they will have sold around 900 pounds by the end of the three-day-long festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Zesty Garlic Fried Calamari\u003c/h3>\n\u003cfigure id=\"attachment_66744\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Calamari.jpg\">\u003cimg class=\"size-full wp-image-66744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Calamari.jpg\" alt=\"Zesty Fried Garlic Calamari was new this year.” Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zesty Fried Garlic Calamari was new this year.” Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Wine\u003c/h3>\n\u003cfigure id=\"attachment_66653\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1766.jpg\">\u003cimg class=\"size-full wp-image-66653\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1766.jpg\" alt=\"An assortment of wines by the Rapazzini Winery, based in Gilroy, Calif., including a red and a white garlic-infused wine that are available for tasting at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of wines by the Rapazzini Winery, based in Gilroy, Calif., including a red and a white garlic-infused wine that are available for tasting at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "This year marked the 35th anniversary of the ultimate summer food extravaganza— Gilroy’s Garlic Festival. It was a three-day event packed with…well, food. Lots of food. Specifically, garlic. 82 tons of fresh California garlic to be precise. View BAB's photo gallery of the festivities!",
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"description": "This year marked the 35th anniversary of the ultimate summer food extravaganza— Gilroy’s Garlic Festival. It was a three-day event packed with…well, food. Lots of food. Specifically, garlic. 82 tons of fresh California garlic to be precise. View BAB's photo gallery of the festivities!",
"title": "Celebrating 35 Years of Garlic at the Gilroy Garlic Festival: Gastronomic Highlights | KQED",
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"headline": "Celebrating 35 Years of Garlic at the Gilroy Garlic Festival: Gastronomic Highlights",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Post and Photos by Gina Scialabba and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>This year marked the 35th anniversary of the ultimate summer food extravaganza—\u003ca href=\"http://gilroygarlicfestival.com/\"> Gilroy's Garlic Festival\u003c/a>. It was a three-day event packed with...well, food. Lots of food. Specifically, garlic. 82 tons of fresh California garlic to be precise. The aroma was overwhelming and inviting at the same time.\u003c/p>\n\u003cfigure id=\"attachment_66662\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Garlic-Center-Piece.jpg\">\u003cimg class=\"size-full wp-image-66662\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Garlic-Center-Piece.jpg\" alt=\"The town of Gilroy is the home to the largest garlic-processor factory in the world, Gilroy Foods. Despite popular belief, China holds the rank as top garlic producer among all nations. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The town of Gilroy is the home to the largest garlic-processor factory in the world, Gilroy Foods. Despite popular belief, China holds the rank as top garlic producer among all nations. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Known as the “\u003ca href=\"http://en.wikipedia.org/wiki/Gilroy,_California\">Garlic Capital of the World\u003c/a>,” Gilroy ships 70 million pounds of this pungent little bulb worldwide. It’s actually a species of onion that humans have used for a variety of purposes for over 7000 years.\u003c/p>\n\u003cp>Garlic has evoked extreme reactions throughout history. People either passionately love it or venomously hate it.\u003c/p>\n\u003cp>A restaurant on Columbus Avenue in San Francisco pays tribute to everything garlic, even in its own name—\u003ca href=\"http://thestinkingrose.com\">The Stinking Rose\u003c/a>—and the bulb makes a cameo appearance in Shakespeare's A Midsummer Night's Dream: \"Most dear actors, eat no onions nor garlic, for we are to utter sweet breath.\"\u003c/p>\n\u003cfigure id=\"attachment_66634\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-417.jpg\">\u003cimg class=\"size-full wp-image-66634\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-417.jpg\" alt=\"San Jose State University’s mascot, The Spartan, plugs his nose as “Krazy” George Henderson, right, instructs the audience to do the same at the inaugural Garlic Bowl cook-off at the Gilroy Garlic Festival. Henderson claims to have invented “the wave,” which is now ubiquitous at sporting events. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Jose State University’s mascot, The Spartan, plugs his nose as “Krazy” George Henderson, right, instructs the audience to do the same at the inaugural Garlic Bowl cook-off at the Gilroy Garlic Festival. Henderson claims to have invented “the wave,” which is now ubiquitous at sporting events. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>It’s known for causing \u003ca href=\"https://en.wikipedia.org/wiki/Garlic\">bad breath, warding off blood-thirsty vampires and is believed to be a natural mosquito repellent\u003c/a>. Every July 26-28 the sleepy town of Gilroy, about 30 miles south of San Jose, comes alive. People of all ages celebrate garlic’s unique flavor.\u003c/p>\n\u003cfigure id=\"attachment_66660\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Family-Photo.jpg\">\u003cimg class=\"size-full wp-image-66660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Family-Photo.jpg\" alt=\"Armando and Liz Villarreal of Gilroy have been coming to the festival since it began in 1979. This year they brought their 9 month old grandson Josiah Barrientos for the first time. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Armando and Liz Villarreal of Gilroy have been coming to the festival since it began in 1979. This year they brought their 9 month old grandson Josiah Barrientos for the first time. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>And celebrate they did. The entire community geared up for this festival put on by the Gilroy Garlic Festival Association, a non-profit organization intended to support non-profit groups and projects in Gilroy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It started in 1979 as a way to give back to our community,” Treasurer Mike Wanzong said. The first festival was held on a small farm. It was expected to only draw about 5000 visitors. 15,000 people ended up coming.\u003c/p>\n\u003cp>“It was so popular, they ran out of food on the first day,” he said. Since then, the festival has continued to evolve over the years, serving everything from deep-fried rattlesnake with garlic to garlic ice cream, even garlic alligator jerky.\u003c/p>\n\u003cp>The majority of festival proceeds goes toward a wide range of community groups. Over its 35 years, the festival has given back over $9.7 million to sports teams, scout troops, hospitals and local choirs.\u003c/p>\n\u003cp>Wanzong explains the reason why the festival remains so relevant after nearly four decades is the tireless efforts of volunteers.\u003c/p>\n\u003cblockquote>\u003cp>“Without a group of thousands of dedicated local people taking pride in what they do, we wouldn’t be here. This is truly an example of a community working together to make magic,” he said.\u003c/p>\u003c/blockquote>\n\u003cp>It takes 4000 volunteers to make it happen. Each volunteer donates their time and chooses where the funds will go. This strategy really gives community members a stake in the festival’s success.\u003c/p>\n\u003cfigure id=\"attachment_66666\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/volunteer-and-sangria.jpg\">\u003cimg class=\"size-full wp-image-66666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/volunteer-and-sangria.jpg\" alt=\"Homemade sangria was a popular item at the festival. It was second only to beer. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade sangria was a popular item at the festival. It was second only to beer. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve been to this garlicky party before, you know no two years are the same. 2013 was no exception. With over 100,000 visitors expected by the end of the weekend, there was plenty to be excited about. The festivities included cooking demonstrations, garlic-themed merchandise and even an appearance on Sunday by ABC-TV's Chef \u003ca href=\"http://www.carlahall.com\">Carla Hall\u003c/a> from the hit television show, \u003ca href=\"http://abc.go.com/shows/the-chew\">The Chew\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66655\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-172.jpg\">\u003cimg class=\"size-full wp-image-66655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-172.jpg\" alt=\"Garlic bobble-heads are one of the many garlic-inspired items for sale at the Gilroy Garlic Festival, held from July 26-28, 2013 in Gilroy, Calif. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic bobble-heads are one of the many garlic-inspired items for sale at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nHere are a few of the highlights of the symphony of flavors and exotic tastes:\u003c/p>\n\u003cp>Friday marked the inaugural “Garlic Bowl,” an intercollegiate cooking jamboree matching executive chefs from San Jose State; University of California, Berkeley and Fresno State. Each team cooked in 85 degree weather, sweat dripping down their faces as they hoped to impress a group of seasoned judges and win the grand prize: a large garlic trophy, a $5000 scholarship and of course, as emcee Jason Gronlund, Vice President of \u003ca href=\"http://www.smokeybones.com/\">Smokey Bones Bar & Fire Grill\u003c/a> said, “kitchen bragging rights.”\u003c/p>\n\u003cfigure id=\"attachment_66643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1357.jpg\">\u003cimg class=\"size-full wp-image-66643\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1357.jpg\" alt=\"Chef Erik Debaude from Fresno State University holds the Garlic Bowl trophy after winning first place in the Iron Chef-inspired cook-off, for which they prepared two dishes: stuffed crepes with a tarragon and lavender garlic cream sauce and seared duck breast with a red currant sauce, garlic mashed potatoes and goat cheese-stuffed figs. They competed against chefs from San Jose State University and the University of California, Berkeley at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Erik Debaude from Fresno State University holds the Garlic Bowl trophy after winning first place in the Iron Chef-inspired cook-off, for which they prepared two dishes: stuffed crepes with a tarragon and lavender garlic cream sauce and seared duck breast with a red currant sauce, garlic mashed potatoes and goat cheese-stuffed figs. They competed against chefs from San Jose State University and the University of California, Berkeley at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The rules were simple. Each team had to prepare two dishes from scratch using a minimum of six cloves of garlic. They were given one hour from start to finish with an audience of over 200 cheering fans looking on from the bleachers.\u003c/p>\n\u003cfigure id=\"attachment_66661\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Fans-in-Bleachers.jpg\">\u003cimg class=\"size-full wp-image-66661\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Fans-in-Bleachers.jpg\" alt=\"Hundreds of fans packed into Cook-Off Theater to watch their favorite schools battle it out for the grand prize of $5,000. San Jose State’s Spartan mascot sat with fans, hoping his school capture the victory. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hundreds of fans packed into Cook-Off Theater to watch their favorite schools battle it out for the grand prize of $5,000. San Jose State’s Spartan mascot sat with fans, hoping his school capture the victory. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Tensions ran high. Temperatures ran hot. And the pressure was on.\u003c/p>\n\u003cfigure id=\"attachment_66659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-303.jpg\">\u003cimg class=\"size-full wp-image-66659\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-303.jpg\" alt=\"Chef Bryan Kramer from Fresno State University chops garlic for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Bryan Kramer from Fresno State University chops garlic for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>San Jose State Chef Michele Rogers and Sous Chef Carlos Duque were ambitious. They went all out with two dishes: “Surf” and “Turf.”\u003c/p>\n\u003cfigure id=\"attachment_66633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-359.jpg\">\u003cimg class=\"size-full wp-image-66633\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-359.jpg\" alt=\"Chef Michele Rogers from San Jose State University seasons a dish that she’s preparing during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Michele Rogers from San Jose State University seasons a dish that she’s preparing during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66665\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Sous-Chef-Carlos-Duque.jpg\">\u003cimg class=\"size-full wp-image-66665\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Sous-Chef-Carlos-Duque.jpg\" alt=\"Sous Chef Carlos Duque processes garlic for the “Surf” and “Turf” creation. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sous Chef Carlos Duque processes garlic for the “Surf” and “Turf” creation. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>The “Surf” included six key ingredients: poached lobster, brioche, bacon jam, roasted garlic, herb salad and garlic chips.\u003c/p>\n\u003cfigure id=\"attachment_66669\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Bacon-Sizzling.jpg\">\u003cimg class=\"size-full wp-image-66669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Bacon-Sizzling.jpg\" alt=\"Bacon sizzles in the pan. It became part of the bacon jam used in lobster dish. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon sizzles in the pan. It became part of the bacon jam used in lobster dish. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66640\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-892.jpg\">\u003cimg class=\"size-full wp-image-66640\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-892.jpg\" alt=\"One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Surf,” it consisted of brioche with brie, smoked applewood bacon jam, butter and garlic poached lobster with heirloom tomatoes and an herb salad with garlic chips. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Surf,” it consisted of brioche with brie, smoked applewood bacon jam, butter and garlic poached lobster with heirloom tomatoes and an herb salad with garlic chips. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The “Turf” had seven key ingredients anchored by sliced Kobe beef, puff pastry, roasted garlic, lots of mushrooms, sautéed baby spinach, frisee salad and chicken liver paté.\u003c/p>\n\u003cfigure id=\"attachment_66639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-868.jpg\">\u003cimg class=\"size-full wp-image-66639\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-868.jpg\" alt=\"One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Turf,” it consisted of grilled beef, puff pastry, garlic roasted mushrooms, sautéed spinach, a frisee salad and chicken liver paté. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Turf,” it consisted of grilled beef, puff pastry, garlic roasted mushrooms, sautéed spinach, a frisee salad and chicken liver paté. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66638\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-769.jpg\">\u003cimg class=\"size-full wp-image-66638\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-769.jpg\" alt=\"One of two dishes prepared by chefs Erik Debaude and Bryan Kramer from Fresno State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared duck breast with a red currant sauce, garlic purple mashed potatoes with a beet croustillant and stuffed figs with chive and garlic goat cheese. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Erik Debaude and Bryan Kramer from Fresno State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared duck breast with a red currant sauce, garlic purple mashed potatoes with a beet croustillant and stuffed figs with chive and garlic goat cheese. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s basically a deconstructed Beef Wellington,” Duque said.\u003c/p>\n\u003cp>The tag-team duo of Chef Mary Ferrer and Ida Shen from U.C. Berkeley were not to be outdone.\u003c/p>\n\u003cfigure id=\"attachment_66658\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-268.jpg\">\u003cimg class=\"size-full wp-image-66658\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-268.jpg\" alt=\"Chefs Mary Ferrer and Ida Shen from the University of California, Berkeley participate in the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Mary Ferrer and Ida Shen from the University of California, Berkeley participate in the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>They wowed judges with their bouillabaisse-inspired, garlic infused seared halibut and summer vegetable hash creation. It included fresh halibut, summer squash, fennel and a garlic nage (a combination of chicken broth, white wine and, of course, garlic).\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-566.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66636\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-566-193x290.jpg\" alt=\"Chef Mary Ferrer from the University of California, Berkeley seasons a dish during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"193\" height=\"290\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-915.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66674\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-915-193x290.jpg\" alt=\"Chef Mary Ferrer from the University of California, Berkeley adds a garlic nage (a broth and wine based liquid) to dish during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"193\" height=\"290\">\u003c/a>\u003c/div>\n\u003cfigure id=\"attachment_66641\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-982.jpg\">\u003cimg class=\"size-full wp-image-66641\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-982.jpg\" alt=\"One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared halibut with summer vegetable hash, a bacon-garlic nage and a Lebanese garlic mousse, known as a “toum.” Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared halibut with summer vegetable hash, a bacon-garlic nage and a Lebanese garlic mousse, known as a “toum.” Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Their St. Joseph’s Pastry with a Garlic Almond Brittle was the showstopper. Unfortunately, they didn’t plate it in time for judging.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1076.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66642\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1076-290x193.jpg\" alt=\"One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It was the only dessert presented during the competition and consisted of a St. Joseph’s pastry with garlic almond brittle. The dish wasn’t plated in time to be considered for scoring but the judges were impressed and said it was an ambitious dish worthy of praise. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1086.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66673\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1086-290x193.jpg\" alt=\"A judge at the Garlic Bowl cook-off tries a St. Joseph’s pastry with garlic almond brittle that was prepared by chefs Mary Ferrer and Ida Shen. The dish wasn’t plated in time to be considered for scoring but the judges were impressed and said it was an ambitious dish worthy of praise. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003c/p>\n\u003cp>“This is a dish I would have been talking about afterward,” said judge Ward Bushee, editor of the San Francisco Chronicle. “It would’ve been a very strong contender.”\u003c/p>\n\u003cp>But in the end, Fresno State stole the show. Chefs Erik Debaude, originally from Paris, France and Sous Chef Bryan Kramer created a dish that blew the judges away.\u003c/p>\n\u003cp>They made stuffed crepes with a tarragon and lavender garlic cream sauce.\u003c/p>\n\u003cfigure id=\"attachment_66635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-496.jpg\">\u003cimg class=\"size-full wp-image-66635\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-496.jpg\" alt=\"Chef Erik Debaude prepares corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Erik Debaude prepares corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-596.jpg\">\u003cimg class=\"size-full wp-image-66745\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-596.jpg\" alt=\"Corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce prepared by chefs Erik Debaude and Bryan Kramer during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce prepared by chefs Erik Debaude and Bryan Kramer during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>One of the judges, Beat Giger, Master Chef and Director of Special Events at \u003ca href=\"http://www.pebblebeach.com/\">Pebble Beach Resorts\u003c/a> was very impressed.\u003c/p>\n\u003cp>“I would be proud to serve this dish at Pebble Beach,” he said.\u003c/p>\n\u003cfigure id=\"attachment_66663\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Judge-Beat-Giger.jpg\">\u003cimg class=\"size-full wp-image-66663\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Judge-Beat-Giger.jpg\" alt=\"Judge Beat Giger was one of five distinguished judges on the panel. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judge Beat Giger was one of five distinguished judges on the panel. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Next, the competition took to the pit. The barbecue pit. The “Pigs in the Park with Garlic” pork rib competition set four local teams against each other: \u003ca href=\"http://badboyzofbbq.com/\">Bad Boyz of BBQ\u003c/a>, Pig Night Run, \u003ca href=\"http://www.silvercreeksportsplex.com/partners/catering.html\">Catering by Five\u003c/a> and \u003ca href=\"http://bigedsbuzzardbbq.com/\">Big Ed’s Buzzard BBQ\u003c/a>. They competed for the grand prize of $500 and, of course, major bragging rights. Each team was comprised of pit masters who have been grillin’ up pork ribs for years. Each had their own special, \"secret\" recipe. So secret, in fact, we were unable to obtain a copy of ingredients used in each dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Aside from the cooking competition, festival-goers had their pick from over 60 food vendors, including Gourmet Alley, a place where gastronomic explorers could choose culinary garlic delights prepared by master chefs. This year, “Zesty Garlic Fried Calamari” was a popular choice. You could also find everything from alligator jerky to main-staple garlic bread and even garlic wine. \u003c/p>\n\u003cp>Just around the corner from Gourmet Alley, crowds of people watched as cooks performed their garlic-inspired mastery at the Demonstration Booth on opening day. Volunteers Rich Janisch and Scott Povio have 34 years of combined experience at the festival. They aren’t professional chefs, but they don’t need to be. They love food. They love garlic and they love cooking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-49.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-49-290x193.jpg\" alt=\"Amateur chef Rich Janisch watches as flames engulf his pan at the demonstration booth and fly towards a startled crowd of people watching only a few feet away on July 26, 2013 at the Gilroy Garlic Festival. Janisch has been volunteering at the festival for several years. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-69.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66672\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-69-290x193.jpg\" alt=\"Sauce flies in a pan at the demonstration booth at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_66664\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Rich-and-Scott.jpg\">\u003cimg class=\"size-full wp-image-66664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Rich-and-Scott.jpg\" alt=\"Rich Janisch (left) and Scott Povio (right) of Gilroy have been volunteering at the festival for years. Neither are professional chefs. They just love to cook, especially with garlic. Photo: Gina Scialabba\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rich Janisch (left) and Scott Povio (right) of Gilroy have been volunteering at the festival for years. Neither are professional chefs. They just love to cook, especially with garlic. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“This is the greatest weekend of the year,” Janisch said. “Better than Christmas.”\u003c/p>\n\u003ch2>Here are some gastronomic highlights from this year's festival:\u003c/h2>\n\u003ch3>Garlic Ice Cream\u003c/h3>\n\u003cfigure id=\"attachment_66646\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1576.jpg\">\u003cimg class=\"size-full wp-image-66646\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1576.jpg\" alt=\"A volunteer holds garlic ice cream samples at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A volunteer holds garlic ice cream samples at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Peanut Butter Cup: Milk Chocolate, Peanut Butter and Garlic\u003c/h3>\n\u003cfigure id=\"attachment_66650\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1730.jpg\">\u003cimg class=\"size-full wp-image-66650\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1730.jpg\" alt=\"A chocolate peanut butter cup with garlic for sale by The Garlic Shoppe at the Gilroy Garlic Festival. The garlic is in the peanut butter center. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chocolate peanut butter cup with garlic for sale by The Garlic Shoppe at the Gilroy Garlic Festival. The garlic is in the peanut butter center. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Lollipop\u003c/h3>\n\u003cfigure id=\"attachment_66651\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1733.jpg\">\u003cimg class=\"size-full wp-image-66651\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1733.jpg\" alt=\"Garlic lolipops for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic lolipops for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Blue Cheese Butter\u003c/h3>\n\u003cfigure id=\"attachment_66746\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1727.jpg\">\u003cimg class=\"size-full wp-image-66746\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1727.jpg\" alt=\"Garlic inspired condiments for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic inspired condiments for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Fries\u003c/h3>\n\u003cfigure id=\"attachment_66648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1674.jpg\">\u003cimg class=\"size-full wp-image-66648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1674.jpg\" alt=\"Garlic fries are popular at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic fries are popular at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Artichoke Veggie Pizza with Garlic\u003c/h3>\n\u003cfigure id=\"attachment_66668\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Artichoke-Veggie-Pizza.jpg\">\u003cimg class=\"size-full wp-image-66668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Artichoke-Veggie-Pizza.jpg\" alt=\"Artichoke Veggie Pizza with Garlic is made with homemade flatbread from Wheat Valley Bakery in Gilroy. Employees Dinara Utarova and Inanna Eshoo explained that they mix minced garlic into the sauce and sprinkle garlic powder over the prepared dish to make the flavors stand out. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichoke Veggie Pizza with Garlic is made with homemade flatbread from Wheat Valley Bakery in Gilroy. Employees Dinara Utarova and Inanna Eshoo explained that they mix minced garlic into the sauce and sprinkle garlic powder over the prepared dish to make the flavors stand out. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Alligator Jerky\u003c/h3>\n\u003cfigure id=\"attachment_66667\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Alligator-Jerky.jpg\">\u003cimg class=\"size-full wp-image-66667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Alligator-Jerky.jpg\" alt=\"Alligator Jerky was one of the more exotic items at the food booths. These alligators aren’t locals. The company ships them in from Louisiana. Photo: Gina Scialabba\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alligator Jerky was one of the more exotic items at the food booths. These alligators aren’t locals. The company ships them in from Louisiana. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Mussels\u003c/h3>\n\u003cfigure id=\"attachment_66652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1750.jpg\">\u003cimg class=\"size-full wp-image-66652\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1750.jpg\" alt=\"Gigi Reloj hands a customer a basket of freshly cooked garlic mussels at the Powder Keg booth at the Gilroy Garlic Festival. The restaurant sold about 200 pounds of mussels on the first day of the festival and estimates that they will have sold around 900 pounds by the end of the three-day-long festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gigi Reloj hands a customer a basket of freshly cooked garlic mussels at the Powder Keg booth at the Gilroy Garlic Festival. The restaurant sold about 200 pounds of mussels on the first day of the festival and estimates that they will have sold around 900 pounds by the end of the three-day-long festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Zesty Garlic Fried Calamari\u003c/h3>\n\u003cfigure id=\"attachment_66744\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Calamari.jpg\">\u003cimg class=\"size-full wp-image-66744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Calamari.jpg\" alt=\"Zesty Fried Garlic Calamari was new this year.” Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zesty Fried Garlic Calamari was new this year.” Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Wine\u003c/h3>\n\u003cfigure id=\"attachment_66653\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1766.jpg\">\u003cimg class=\"size-full wp-image-66653\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1766.jpg\" alt=\"An assortment of wines by the Rapazzini Winery, based in Gilroy, Calif., including a red and a white garlic-infused wine that are available for tasting at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of wines by the Rapazzini Winery, based in Gilroy, Calif., including a red and a white garlic-infused wine that are available for tasting at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why There Are Too Few Cooks For New York City's Elite Kitchens ",
"title": "Why There Are Too Few Cooks For New York City's Elite Kitchens ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_64912\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/backfortywest-nyc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/backfortywest-nyc-1024x763.jpg\" alt=\"A view inside the kitchen at chef Peter Hoffman's farm-to-table restaurant, Back Forty West, in New York's Soho neighborhood. Photo: Simon Doggett/Flickr\" width=\"1024\" height=\"763\" class=\"size-large wp-image-64912\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A view inside the kitchen at chef Peter Hoffman's farm-to-table restaurant, Back Forty West, in New York's Soho neighborhood. Photo: Simon Doggett/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/09/199102553/Too-Few-Cooks-For-New-York-Citys-Elite-Kitchens\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130709_me_10.mp3\"] \u003c/p>\n\u003cp>Post by Jane Black, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/09/199102553/Too-Few-Cooks-For-New-York-Citys-Elite-Kitchens\">The Salt at NPR Food\u003c/a> (7/9/13)\u003c/p>\n\u003cp>New York City has long been considered the nation's epicenter for all things culinary. The borough of Manhattan had more than 6,000 restaurants at last count. And the city has the most three-star Michelin-starred restaurants in the country — closing in on Paris.\u003c/p>\n\u003cp>But lately, some cooks have begun to go elsewhere to make names for themselves.\u003c/p>\n\u003cp>Among the reasons for the culinary exodus: Chefs' obsession with local ingredients is making smaller communities a lot more appealing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the good old days, which weren't actually all that long ago, it was easy for people like chef Peter Hoffman to hire experienced cooks. Lately, though, the chef shortage has turned his recruiting process into something of an extreme sport.\u003c/p>\n\u003cp>\"I began to ask myself the questions: 'What is going on?' \" Hoffman says. \"'Where has everybody gone?' \"\u003c/p>\n\u003cp>Hoffman used to post an ad on Craig's List for his farm-to-table restaurant, \u003ca href=\"http://backfortynyc.com/locations/back-forty-west-soho/\">Back Forty West\u003c/a>, in New York's Soho neighborhood, and then watch the resumes roll in.\u003c/p>\n\u003cp>These days? It's either bupkis or a slew of applicants with just a few months of experience — at restaurants like McDonald's.\u003c/p>\n\u003cp>\"I sat down in certain desperate moments and sent an email to every single cook that I knew,\" he says, \"and said, 'We're looking, we need people.' And what I got back for the most part were, 'Sorry, dude, wish I could help you, I'm in the same boat.' \"\u003c/p>\n\u003cp>No cooks in Manhattan? Careers in food have never been more fashionable. It feels like you can't turn on the TV without seeing a pack of \"cheftestants\" battling for a chance at stardom.\u003c/p>\n\u003cp>But for those who don't make it, New York is no picnic. The going rate for cooks in Manhattan is $10 an hour — $12 if you are lucky. And the commute to a place you can actually afford to live on that kind of money can be long.\u003c/p>\n\u003cp>Shanna Pacifico, the head chef at Back Forty West, has lived in the city for 14 years. Over that time, she has shared apartments in cheaper neighborhoods. Now, she finally has her own one-bedroom — though she's about to be kicked out and is struggling to find a studio for less than $1,700 a month.\u003c/p>\n\u003cp>Pacifico still thinks it's worth it to be in New York. But she does dream of greener pastures — \"a new York City with cheaper rent and an easier lifestyle,\" Pacifico says.\u003c/p>\n\u003cp>In other words, Utopia.\u003c/p>\n\u003cp>But for other chefs, Utopia doesn't look like New York. It's a smaller, more affordable city with its own vibrant food culture — like Austin, Texas, Madison, Wis., or Chapel Hill, N.C. Those places have the added advantage of being more connected to the farms they buy from — something that is a badge of honor in today's restaurant world.\u003c/p>\n\u003cp>As Clark Wolf, a restaurant consultant based in New York and Sonoma County, Calif., puts it: \"I used to say, 'If it grows in Manhattan, scrape it off. Alright?' \"\u003c/p>\n\u003cp>David Levi is a native New Yorker who cooked most recently at a restaurant called \u003ca href=\"http://www.perrystrestaurant.com/\">Perry Street\u003c/a> in Manhattan's West Village. He has now moved to Portland, Maine, where later this year, he plans to open his own restaurant. His new eatery will forgo kitchen staples such as lemon and even sugar, offering exclusively local foods. To build it will cost him, he says, just one-tenth of what it would in Manhattan.\u003c/p>\n\u003cp>\"Because rent is just so much lower, it just gives you a lot more freedom to not drive yourself completely crazy and take a few more risks,\" Levi says.\u003c/p>\n\u003cp>Still, chefs like Levi will miss New York — a little. It's why he says he's keeping his New York-cell phone number: \"It's the only part of New York that's affordable.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "New York is famous for its food scene, but lately, the once-overflowing pool of potential chef applicants has begun to run dry. The reason? It's a pricey town to live in, and for chefs obsessed with local ingredients, smaller towns with vibrant food cultures are looking way more appealing.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64912\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/backfortywest-nyc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/backfortywest-nyc-1024x763.jpg\" alt=\"A view inside the kitchen at chef Peter Hoffman's farm-to-table restaurant, Back Forty West, in New York's Soho neighborhood. Photo: Simon Doggett/Flickr\" width=\"1024\" height=\"763\" class=\"size-large wp-image-64912\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A view inside the kitchen at chef Peter Hoffman's farm-to-table restaurant, Back Forty West, in New York's Soho neighborhood. Photo: Simon Doggett/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/09/199102553/Too-Few-Cooks-For-New-York-Citys-Elite-Kitchens\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Jane Black, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/09/199102553/Too-Few-Cooks-For-New-York-Citys-Elite-Kitchens\">The Salt at NPR Food\u003c/a> (7/9/13)\u003c/p>\n\u003cp>New York City has long been considered the nation's epicenter for all things culinary. The borough of Manhattan had more than 6,000 restaurants at last count. And the city has the most three-star Michelin-starred restaurants in the country — closing in on Paris.\u003c/p>\n\u003cp>But lately, some cooks have begun to go elsewhere to make names for themselves.\u003c/p>\n\u003cp>Among the reasons for the culinary exodus: Chefs' obsession with local ingredients is making smaller communities a lot more appealing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the good old days, which weren't actually all that long ago, it was easy for people like chef Peter Hoffman to hire experienced cooks. Lately, though, the chef shortage has turned his recruiting process into something of an extreme sport.\u003c/p>\n\u003cp>\"I began to ask myself the questions: 'What is going on?' \" Hoffman says. \"'Where has everybody gone?' \"\u003c/p>\n\u003cp>Hoffman used to post an ad on Craig's List for his farm-to-table restaurant, \u003ca href=\"http://backfortynyc.com/locations/back-forty-west-soho/\">Back Forty West\u003c/a>, in New York's Soho neighborhood, and then watch the resumes roll in.\u003c/p>\n\u003cp>These days? It's either bupkis or a slew of applicants with just a few months of experience — at restaurants like McDonald's.\u003c/p>\n\u003cp>\"I sat down in certain desperate moments and sent an email to every single cook that I knew,\" he says, \"and said, 'We're looking, we need people.' And what I got back for the most part were, 'Sorry, dude, wish I could help you, I'm in the same boat.' \"\u003c/p>\n\u003cp>No cooks in Manhattan? Careers in food have never been more fashionable. It feels like you can't turn on the TV without seeing a pack of \"cheftestants\" battling for a chance at stardom.\u003c/p>\n\u003cp>But for those who don't make it, New York is no picnic. The going rate for cooks in Manhattan is $10 an hour — $12 if you are lucky. And the commute to a place you can actually afford to live on that kind of money can be long.\u003c/p>\n\u003cp>Shanna Pacifico, the head chef at Back Forty West, has lived in the city for 14 years. Over that time, she has shared apartments in cheaper neighborhoods. Now, she finally has her own one-bedroom — though she's about to be kicked out and is struggling to find a studio for less than $1,700 a month.\u003c/p>\n\u003cp>Pacifico still thinks it's worth it to be in New York. But she does dream of greener pastures — \"a new York City with cheaper rent and an easier lifestyle,\" Pacifico says.\u003c/p>\n\u003cp>In other words, Utopia.\u003c/p>\n\u003cp>But for other chefs, Utopia doesn't look like New York. It's a smaller, more affordable city with its own vibrant food culture — like Austin, Texas, Madison, Wis., or Chapel Hill, N.C. Those places have the added advantage of being more connected to the farms they buy from — something that is a badge of honor in today's restaurant world.\u003c/p>\n\u003cp>As Clark Wolf, a restaurant consultant based in New York and Sonoma County, Calif., puts it: \"I used to say, 'If it grows in Manhattan, scrape it off. Alright?' \"\u003c/p>\n\u003cp>David Levi is a native New Yorker who cooked most recently at a restaurant called \u003ca href=\"http://www.perrystrestaurant.com/\">Perry Street\u003c/a> in Manhattan's West Village. He has now moved to Portland, Maine, where later this year, he plans to open his own restaurant. His new eatery will forgo kitchen staples such as lemon and even sugar, offering exclusively local foods. To build it will cost him, he says, just one-tenth of what it would in Manhattan.\u003c/p>\n\u003cp>\"Because rent is just so much lower, it just gives you a lot more freedom to not drive yourself completely crazy and take a few more risks,\" Levi says.\u003c/p>\n\u003cp>Still, chefs like Levi will miss New York — a little. It's why he says he's keeping his New York-cell phone number: \"It's the only part of New York that's affordable.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celeb Chef Michael Symon Does a Butchering Demo at Rich Table and Shows Off His Angelic \"Got Pork\" Tattoo",
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"content": "\u003cfigure id=\"attachment_64031\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/michael-symon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/michael-symon1000.jpg\" alt='Michael Symon at Rich Table flashing \"Got Pork\" tattoo. Photo: Mary Ladd' width=\"1000\" height=\"750\" class=\"size-full wp-image-64031\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Symon at Rich Table flashing \"Got Pork\" tattoo. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Celeb chef Michael Symon is a familiar face on \u003ca href=\"http://beta.abc.go.com/shows/the-chew/recipesearch?q=Michael%20Symon\">The Chew\u003c/a>, Iron Chef, \u003ca href=\"http://www.youtube.com/watch?v=51zgR00QjYw\">The Best Thing I Ever Ate\u003c/a>, and has popped up on other TV shows. The gregarious James Beard award-winner is a Cleveland and New York-based restaurateur and the chef-owner of numerous restaurants in the greater Cleveland area: \u003ca href=\"http://lolabistro.com/\">Lola\u003c/a>, Lolita, The B Spot and Michael Symon's Roast (also known as Roast) in Detroit. Symon grew up in a family with Greek and Sicilian roots and has written for \u003cem>Bon Appétit\u003c/em>, \u003cem>Esquire\u003c/em>, \u003cem>Food Arts\u003c/em>, \u003cem>Gourmet\u003c/em>, \u003cem>Saveur\u003c/em> and \u003cem>O Magazine\u003c/em>. Because his cooking is known as “meat-centric” -- one of his books is even called \u003ca href=\"http://www.randomhouse.com/book/213123/michael-symons-carnivore-by-michael-symon\">Michael Symon’s Carnivore\u003c/a> -- I wanted to witness him butchering a young pig and chat over menu items like strawberry BLTs and country pork rib with smoked tomato and roasted peppers at a recent Knob Creek Bourbon dinner at Rich Table. Knob Creek’s dinner series was billed as a unique nose-to-tail dining experience showcasing Kentucky small batch bourbon and “big, full, signature flavor in dishes created by the country’s best chefs.” Witnessing celeb-butcher demos before or during a meal is not necessarily a new trend to the Bay Area. Events at diverse locales ranging from \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/07/bloodhound_butchery_farr_beef.php\">Bloodhound\u003c/a> bar in 2009, to \u003ca href=\"http://www.eatmedaily.com/2009/10/futurist-banquet-at-sfmoma-openfuture-spinning-marinettis-wheels-events-food-art/\">SFMOMA\u003c/a> and the popular 2010 \u003ca href=\"http://www.youtube.com/watch?v=8nRAwRcCld4\">Eat Real Festival\u003c/a> Steer Competition helped initiate butchery-while-you-eat into a full-fledged trend years ago. Symon busted out the hacksaw for his demo and we soon sat down to learn finer sipping points like breathing in the spirit with an open mouth to avoid getting potent alcohol fumes. The Bay Area is one of the biggest bourbon markets and this meat-centric dinner appeared to be nearly sold out. It feels like bourbon drinking and meat eating go hand in hand: Symon and a few guests joked about whether or not there were any vegetarians in the house--even the dessert from Chef Sarah Rich had bacon bits in it. \u003c/p>\n\u003cp>Michael Symon did ask during his butchering demo if we have good peaches in the Bay Area, and riffed with Rich Table chef Evan Rich about how amazing New Jersey & Cleveland peaches, corn and tomatoes can be--a chance to rev up a good-natured West Coast vs. everyone else rivalry, perhaps? According to Symon, Thomas Keller loved the corn from Cleveland so much he said, \"You've gotta send me some of this corn,\" when he visited Symon's restaurant in Cleveland. \u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=JYHMwZwqtVo]\u003c/p>\n\u003cp>Symon may be working with Knob Creek because he says he's been a longtime bourbon drinker and that good things -- like dry-aging beef, and making prosciutto -- take time. While attentive and chatty throughout the event, Symon did have other business to attend to and headed out towards the end of the porcine meal to catch a red-eye flight to NYC for two early morning tapings of The Chew.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is your connection to the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Symon:\u003c/strong> I have a lot of chef friends: \u003ca href=\"http://tracidesjardins.com/\">Traci Des Jardins\u003c/a> and \u003ca href=\"http://www.offalgood.com/\">Chris Cosentino\u003c/a>. It’s a great food town. It doesn’t get much better than San Francisco.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you think about Greek food in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Symon:\u003c/strong> I fly out tonight, so no eating on this trip. I went to Kokkari five or six years ago and it was good. Greek restaurants in the United States are incredibly bad. [Laughs.] It’s one of the mothers of all cuisines yet you don’t see that in restaurants. There \u003cem>are \u003c/em>great spots, like Cleopatra’s Needle in New York. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your connection to Rich Table?\u003c/strong> [Knob Creek hosted a bourbon dinner at Rich Table in December 2012].\u003cbr>\n\u003cstrong>Symon:\u003c/strong> I haven’t been before. This is my first time. It’s a beautiful space, with nice people. You can kind of feel the love in the restaurant, which is nice.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You say that your focus is on meat-centric cuisine. What does that mean? What kind of meat do you use and value? What meat would be essential to have in a “desert island” type of situation?\u003c/strong>\u003cbr>\n\u003cstrong>Symon:\u003c/strong> I am a Midwestern guy and a chef that grew up in the Midwest and opened his first restaurant in the West. When we opened our first restaurant 17 years ago we could get walleye perch. It was tough to get great meat, fish and vegetables back then. Early on in my career that’s what I focused on in my cooking. I was able to establish fantastic relationships with farmers. We would bring in what they had, and they’d say, “Take it, this is what I got,” and we had to learn how to use the entire animal. I was never really thinking of it but doing it for all this time made us very sustainable and farmer friendly. \u003c/p>\n\u003cp>My favorite meat to work with is pork. It’s just so versatile. That's would be what I would lean towards for my desert island animal. There’s so many parts you can cure and make last. You can make things for immediate results and versatility. I have a pig tattooed on my chest. I got it at \u003ca href=\"http://www.voodoomonkey.org/\">Voodoo Monkey\u003c/a>, 17 years ago.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are current food trends?\u003c/strong>\u003cbr>\n\u003cstrong>Symon:\u003c/strong> The farm-to-table movement continues to go in the right direction thanks to the work of \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>. But cities like San Francisco really drive that and it’s continuing to take a real foothold with anyone that really loves food. I continue to eat Korean and Vietnamese and Chinese food. Those are cuisines that I wasn’t trained in and I don't cook often. I’ll go to \u003ca href=\"http://missionchinesefood.com/\">Mission Chinese\u003c/a> and chow down because that’s not something I would make for myself at home.\u003c/p>\n\n",
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"excerpt": "Chef Michael Symon loves pork so much, he has a pig tattoo on his shoulder. Symon, who is on the TV show The Chew and has appeared on Iron Chef, talks about \"meat-centric\" cuisine at a Knob Creek Bourbon dinner at San Francisco's hot spot -- Rich Table.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64031\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/michael-symon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/michael-symon1000.jpg\" alt='Michael Symon at Rich Table flashing \"Got Pork\" tattoo. Photo: Mary Ladd' width=\"1000\" height=\"750\" class=\"size-full wp-image-64031\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Symon at Rich Table flashing \"Got Pork\" tattoo. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Celeb chef Michael Symon is a familiar face on \u003ca href=\"http://beta.abc.go.com/shows/the-chew/recipesearch?q=Michael%20Symon\">The Chew\u003c/a>, Iron Chef, \u003ca href=\"http://www.youtube.com/watch?v=51zgR00QjYw\">The Best Thing I Ever Ate\u003c/a>, and has popped up on other TV shows. The gregarious James Beard award-winner is a Cleveland and New York-based restaurateur and the chef-owner of numerous restaurants in the greater Cleveland area: \u003ca href=\"http://lolabistro.com/\">Lola\u003c/a>, Lolita, The B Spot and Michael Symon's Roast (also known as Roast) in Detroit. Symon grew up in a family with Greek and Sicilian roots and has written for \u003cem>Bon Appétit\u003c/em>, \u003cem>Esquire\u003c/em>, \u003cem>Food Arts\u003c/em>, \u003cem>Gourmet\u003c/em>, \u003cem>Saveur\u003c/em> and \u003cem>O Magazine\u003c/em>. Because his cooking is known as “meat-centric” -- one of his books is even called \u003ca href=\"http://www.randomhouse.com/book/213123/michael-symons-carnivore-by-michael-symon\">Michael Symon’s Carnivore\u003c/a> -- I wanted to witness him butchering a young pig and chat over menu items like strawberry BLTs and country pork rib with smoked tomato and roasted peppers at a recent Knob Creek Bourbon dinner at Rich Table. Knob Creek’s dinner series was billed as a unique nose-to-tail dining experience showcasing Kentucky small batch bourbon and “big, full, signature flavor in dishes created by the country’s best chefs.” Witnessing celeb-butcher demos before or during a meal is not necessarily a new trend to the Bay Area. Events at diverse locales ranging from \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/07/bloodhound_butchery_farr_beef.php\">Bloodhound\u003c/a> bar in 2009, to \u003ca href=\"http://www.eatmedaily.com/2009/10/futurist-banquet-at-sfmoma-openfuture-spinning-marinettis-wheels-events-food-art/\">SFMOMA\u003c/a> and the popular 2010 \u003ca href=\"http://www.youtube.com/watch?v=8nRAwRcCld4\">Eat Real Festival\u003c/a> Steer Competition helped initiate butchery-while-you-eat into a full-fledged trend years ago. Symon busted out the hacksaw for his demo and we soon sat down to learn finer sipping points like breathing in the spirit with an open mouth to avoid getting potent alcohol fumes. The Bay Area is one of the biggest bourbon markets and this meat-centric dinner appeared to be nearly sold out. It feels like bourbon drinking and meat eating go hand in hand: Symon and a few guests joked about whether or not there were any vegetarians in the house--even the dessert from Chef Sarah Rich had bacon bits in it. \u003c/p>\n\u003cp>Michael Symon did ask during his butchering demo if we have good peaches in the Bay Area, and riffed with Rich Table chef Evan Rich about how amazing New Jersey & Cleveland peaches, corn and tomatoes can be--a chance to rev up a good-natured West Coast vs. everyone else rivalry, perhaps? According to Symon, Thomas Keller loved the corn from Cleveland so much he said, \"You've gotta send me some of this corn,\" when he visited Symon's restaurant in Cleveland. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/JYHMwZwqtVo'\n title='//www.youtube.com/embed/JYHMwZwqtVo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Symon may be working with Knob Creek because he says he's been a longtime bourbon drinker and that good things -- like dry-aging beef, and making prosciutto -- take time. While attentive and chatty throughout the event, Symon did have other business to attend to and headed out towards the end of the porcine meal to catch a red-eye flight to NYC for two early morning tapings of The Chew.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is your connection to the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Symon:\u003c/strong> I have a lot of chef friends: \u003ca href=\"http://tracidesjardins.com/\">Traci Des Jardins\u003c/a> and \u003ca href=\"http://www.offalgood.com/\">Chris Cosentino\u003c/a>. It’s a great food town. It doesn’t get much better than San Francisco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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