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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"bio": "My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>",
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"bio": "Tilde Herrera is a San Francisco-based journalist who spends an inordinate amount of time plotting her next meal. Over the course of her career, she has reviewed restaurants, covered the commercial fishing industry in Florida and tracked the greening of mainstream Fortune 500 companies. Her work, covering food, business and sustainability, has appeared at the San Francisco Chronicle, Grist and GreenBiz, among others.",
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"bio": "\u003ca href=\"http://solutionsnaturopathiccare.com/\">Dara Thompson N.D.\u003c/a> is a Naturopathic Doctor practicing in Mill Valley, CA . She is passionate about medicine, and believes that the food we eat is an integral part of healing. Dr. Thompson studied cell and molecular biology at The Massachusetts Institute of Technology and UC Santa Cruz. She received her doctorate in naturopathic medicine at National College of Natural Medicine in Portland, Oregon, where she worked her way through school catering and teaching cooking classes. Dr. Thompson specializes in environmental medicine and providing supportive care for cancer patients. You can follow her \u003ca href=\"http://solutionsnaturopathiccare.com/blog/\">food and nutrition blog\u003c/a>.",
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"disqusTitle": "Good vs. Evil Tour Report: Bourdain and Ripert Make Fun of Each Other",
"title": "Good vs. Evil Tour Report: Bourdain and Ripert Make Fun of Each Other",
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"content": "\u003cfigure id=\"attachment_59956\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BourdainRipert500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BourdainRipert500.jpg\" alt=\"Anthony Bourdain and Eric Ripert photo courtesy of Good vs. Evil\" width=\"250\" class=\"size-full wp-image-59956\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain and Eric Ripert.\u003cbr> Photo courtesy of Good vs. Evil\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/13/qa-anthony-bourdain-says-he%E2%80%99s-in-a-zen-like-state/\">Anthony Bourdain\u003c/a> and \u003ca href=\"http://www.aveceric.com/eric-ripert/\">Eric Ripert\u003c/a> took to a San Francisco stage on Friday night, where they made fun of each other and riffed on everything from hipsters to Mission Chinese Food to Paula Deen—some familiar territory with new culinary nuggets tossed in. We spotted the \u003ca href=\"https://twitter.com/thedapperdiner\">Dapper Diner\u003c/a> and Chef \u003ca href=\"http://www.piperade.com/index.php/about\">Gerard Hirigoyen\u003c/a> in attendance, and the Orpheum Theatre appeared to be sold out. La Cocina’s Caleb Zigas was at the backstage VIP after-party, where bites and a cake in the form of a duck press were on offer from \u003ca href=\"http://andapiroshki.com/\">AйDa Piroshki\u003c/a>, \u003ca href=\"http://onigilly.com/\">Onigilly\u003c/a>, \u003ca href=\"http://huaracheloco.com/\">El Huarache Loco\u003c/a> and \u003ca href=\"http://www.inticingcreations.com/hello/\">Inticing Creations\u003c/a>. Zigas memorably chatted with Bourdain at Dolores Park for his San Francisco episode of \u003cem>\u003ca href=\"http://sf.eater.com/archives/2012/01/05/bourdain_post.php\">The Layover\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>The two rather famous best friends wore similar dark suits and their set looked like the boxing matches from the 1940s and 1950s, with one ominous lamp shining over an uncomfortable chair against a dark backdrop. It was a night that was billed as \u003cem>\u003ca href=\"http://www.goodvseviltour.com/\">Good vs. Evil\u003c/a>\u003c/em>, and started out with Bourdain interrogating Ripert. One of the nicest surprises was how well Ripert was able to dish back to his pal Tony with that rather sexy French accent of his.\u003c/p>\n\u003cfigure id=\"attachment_59953\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Orpheum500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Orpheum500.jpg\" alt=\"Orpheum Theatre. Photo: Mary Ladd\" width=\"250\" class=\"size-full wp-image-59953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orpheum Theatre. Photo: Mary Ladd\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>Bourdain is a \u003ca href=\"http://jalapeno.typepad.com/my_weblog/2006/06/nasty_bits_offa.html\">personal friend\u003c/a> and appeared to take the lead in the two-hour show. He may have had a major hand in writing much of the script—especially telling was the fact that he brought up the question of who would do the actual physical labor if more of our society had access to organic products. This is a refrain we’ve heard before, even when we were filming for his \u003cem>No Reservations\u003c/em> show over dinner at Incanto restaurant in 2009. Bourdain is up front that he is a “total hypocrite” and his own daughter, who he referred to as a “little angel” gets organic food all the time. Bourdain’s wife, \u003ca href=\"https://twitter.com/OttaviaBourdain\">Ottavia\u003c/a>, on the other hand, eats only “mountains of protein and no carbs at all,” because she is a trained fighter. Ottavia is a columnist for \u003ca href=\"http://www.vice.com/read/ottavia-bourdain-my-jiu-jitsu-addiction\">Vice\u003c/a> magazine and accepted an assignment to eat vegetarian for a week to see if and how it would affect her training ability. Bourdain joined her for two nights of no-meat and came away unimpressed by restaurants that seemed stuck in a glut of serving dishes that had vegetables like broccoli and carrots with tamari, garlic and ginger--a flavor combo that he ranked as dated.\u003c/p>\n\u003cp>Bourdain and Ripert were in town for a short amount of time before heading to San Jose for a Saturday night show. Later tweets showed that \u003ca href=\"https://twitter.com/Bourdain\">Tony\u003c/a> planned on hitting up a \u003ca href=\"https://twitter.com/Bourdain/status/323155868357103616\">7-11 store\u003c/a> to find food to feed Ripert in San Jose. As for where to eat in the City, Bourdain said that he loves having a “crab with the crab fat“ at \u003ca href=\"https://plus.google.com/101314656388970105377/about?gl=us&hl=en\">Swan Oyster Depot\u003c/a> and Ripert responded that he wanted to go there with Tony for breakfast [which they apparently did do]. Bourdain also pointed out that the Bay Area has produce that is the envy of the East Coast.\u003c/p>\n\u003cp>When the talk turned to \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, Bourdain showed restraint, a gentlemanly move given the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\">recent fire at Chez Panisse\u003c/a>. Audience, he’s sure they would get along swimmingly if they met at a party... but do remember, he warned, that Waters chose shark fin soup as her last meal on a panel he did with her and Duff Goldman--a fact that had the audience guffawing. He appeared to have publicly forgiven Waters, as well as other famous food celebs ranging from Rachael Ray to Emeril. Ray sent him a fruit basket, and “how can I not love” someone who made a joke that Mario Batali will loan you a scrunchie if you give him a blow job—-a jab Ray made at a roast for the ponytailed chef.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ripert got flack from Tony for letting Henry Kissinger, Dick Cheney, Donald Rumsfeld, \u003ca href=\"https://twitter.com/ItsTheSituation\">The Situation\u003c/a>, and \u003ca href=\"https://twitter.com/snooki/\">Snooki\u003c/a> take their respective spots at the table at his award winning \u003ca href=\"http://le-bernardin.com/\">Le Bernardin\u003c/a> restaurant. “You gave The Situation and Snooki a kitchen tour, too?” he asked, and Ripert said, “Yes.” \u003c/p>\n\u003cp>When pushed, Ripert said that tennis star John McEnroe is the one star he would not let dine at his restaurant. “He hurt your feelings!” Bourdain said, as Ripert sheepishly nodded under the bright interrogation lamp. Ripert later said that hipsters are allowed at his restaurant and that guests can take photos of the food at Le Bernardin as long as they don’t use a flash. Bourdain posited that hipsters are “people who are younger than us” and that Ripert felt that the founders of Le Bernardin, Gilbert and Maguy le Coze were hipsters of an earlier era. \u003c/p>\n\u003cp>Ripert said that he is anti-corkage fee yet also anti-bring-your own wine. He pointed out that Le Bernardin is after all a business (a fair point for any restaurant), and Bourdain said that he thought Le Bernardin had the best sommelier. Ripert waffled a bit on the bring-your-own-wine bit when he conceded that he \u003cem>would\u003c/em> be open to guests bringing a great bottle of wine in, but only if they please share a glass with him.\u003c/p>\n\u003cp>Paula Deen is the one culinary star Bourdain will not forgive, because he is “genuinely appalled by her acts on the planet” which include hyping Southern cooking “into something it’s not.” \u003c/p>\n\u003cp>Bourdain gave major props to \u003ca href=\"http://missionchinesefood.com/\">Mission Chinese Food\u003c/a> and said that it is rare to see a San Francisco restaurant find such big and immediate success in New York. “I am sure they will take over the world,” he said. Bourdain was aware that Mission Chinese Food plans to next open in Paris, and giggled over the fact that Ripert had to run to the bathroom during his first visit to Mission Chinese, because “he couldn’t handle” how spicy the food was. Clearly Bourdain, given his far flung travels and history of eating dishes like calves brain and pig anus on air makes him the more adventurous eater. Yet Ripert aptly pointed out that Bourdain has not been a kitchen chef in fifteen years. Touché, Monsieur.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Guest-greets-Bourdain800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Guest-greets-Bourdain800-290x217.jpg\" alt=\"A guest greets Bourdain. Photo: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-59959\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bourdain-signs-arm800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bourdain-signs-arm800-290x217.jpg\" alt=\"Bourdain signs an arm. Photo: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-59957\">\u003c/a>\u003c/p>\n\u003cp>One exclusive that Bourdain and Ripert shared with us at the La Cocina meet and greet: they filmed in the mountains of Peru together for Bourdain’s \u003ca href=\"http://www.cnn.com/video/shows/anthony-bourdain-parts-unknown#?SR=SearchCNN_Parts_Unknown\">\u003cem>Parts Unknown\u003c/em>\u003c/a> show on CNN. The series debuted Sunday and viewers can see the friendly pair doing a variety of activities that sound potentially interesting. “We were looking for cacao beans and cooked chicken together, which is a departure for the show,” said Bourdain. “Eric kept telling me, ‘one more mountain’ while I was stumbling around” on their way to find cacao. Bourdain rolled his eyes and laughed as he continued with, “He’s from the Pyrenees, where there’s yodeling and he’s pretty used to all those hills.” Ripert laughed and nodded at this.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Caleb800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Caleb800-190x190.jpg\" title=\"Joe Barber with La Cocina’s Caleb Zigas. Photo: Mary Ladd\" alt=\"Joe Barber with La Cocina’s Caleb Zigas. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59958\">\u003c/a>They showed a comfort and ease with each other that continued through the meet and greet, where they signed everything from books to body parts while digging into a big plate of La Cocina treats. La Cocina Executive Director Caleb Zigas said that the after party event came about when Bourdain’s production company, \u003ca href=\"http://zeropointzero.com/\">Zero Point Zero\u003c/a> contacted him. Proceeds from the meet and greet went to La Cocina and Zigas said the party provided an avenue for the La Cocina businesses who have brick and mortar locations. The two hundred or so guests in the green room gawked and took photos of Bourdain and Ripert, and a line snaked around the room for the chance to get autographs.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/inticing_creations_cake500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/inticing_creations_cake500-190x190.jpg\" title=\"Inticing Creations cake at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Inticing Creations cake at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59960\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/anda_Piroshki500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/anda_Piroshki500-190x190.jpg\" title=\"Anda Piroshki treats at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Anda Piroshki treats at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59954\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Onigilly_Bourdain500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Onigilly_Bourdain500-190x190.jpg\" title=\"Onigilly treats at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Onigilly treats at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59961\">\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Inticing Creations baker Kelly Zubal crafted a stunning cake in the shape of a duck press for Bourdain and Ripert. She said that it took her three hours to make and she even brought an edible pen with the hopes of getting a signature on her sweet treat. Zubal confirmed with Bay Area Bites over email that, \"Bourdain couldn't believe I made a duck press and wrote 'best cake ever' on it. It now has a place on my cake display area at my cake studio.\" Sounds like Bourdain was acting more good than evil to us. \u003c/p>\n\n",
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"excerpt": "An exclusive report on Anthony Bourdain and Eric Ripert's live show, Good vs. Evil, at the Orpheum Theatre. The two chef-lebrities are also best friends, and used the show to poke fun at each other and discuss organic food, Alice Waters, Paula Deen + more.",
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"description": "An exclusive report on Anthony Bourdain and Eric Ripert's live show, Good vs. Evil, at the Orpheum Theatre. The two chef-lebrities are also best friends, and used the show to poke fun at each other and discuss organic food, Alice Waters, Paula Deen + more.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59956\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BourdainRipert500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BourdainRipert500.jpg\" alt=\"Anthony Bourdain and Eric Ripert photo courtesy of Good vs. Evil\" width=\"250\" class=\"size-full wp-image-59956\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain and Eric Ripert.\u003cbr> Photo courtesy of Good vs. Evil\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/13/qa-anthony-bourdain-says-he%E2%80%99s-in-a-zen-like-state/\">Anthony Bourdain\u003c/a> and \u003ca href=\"http://www.aveceric.com/eric-ripert/\">Eric Ripert\u003c/a> took to a San Francisco stage on Friday night, where they made fun of each other and riffed on everything from hipsters to Mission Chinese Food to Paula Deen—some familiar territory with new culinary nuggets tossed in. We spotted the \u003ca href=\"https://twitter.com/thedapperdiner\">Dapper Diner\u003c/a> and Chef \u003ca href=\"http://www.piperade.com/index.php/about\">Gerard Hirigoyen\u003c/a> in attendance, and the Orpheum Theatre appeared to be sold out. La Cocina’s Caleb Zigas was at the backstage VIP after-party, where bites and a cake in the form of a duck press were on offer from \u003ca href=\"http://andapiroshki.com/\">AйDa Piroshki\u003c/a>, \u003ca href=\"http://onigilly.com/\">Onigilly\u003c/a>, \u003ca href=\"http://huaracheloco.com/\">El Huarache Loco\u003c/a> and \u003ca href=\"http://www.inticingcreations.com/hello/\">Inticing Creations\u003c/a>. Zigas memorably chatted with Bourdain at Dolores Park for his San Francisco episode of \u003cem>\u003ca href=\"http://sf.eater.com/archives/2012/01/05/bourdain_post.php\">The Layover\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>The two rather famous best friends wore similar dark suits and their set looked like the boxing matches from the 1940s and 1950s, with one ominous lamp shining over an uncomfortable chair against a dark backdrop. It was a night that was billed as \u003cem>\u003ca href=\"http://www.goodvseviltour.com/\">Good vs. Evil\u003c/a>\u003c/em>, and started out with Bourdain interrogating Ripert. One of the nicest surprises was how well Ripert was able to dish back to his pal Tony with that rather sexy French accent of his.\u003c/p>\n\u003cfigure id=\"attachment_59953\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Orpheum500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Orpheum500.jpg\" alt=\"Orpheum Theatre. Photo: Mary Ladd\" width=\"250\" class=\"size-full wp-image-59953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orpheum Theatre. Photo: Mary Ladd\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>Bourdain is a \u003ca href=\"http://jalapeno.typepad.com/my_weblog/2006/06/nasty_bits_offa.html\">personal friend\u003c/a> and appeared to take the lead in the two-hour show. He may have had a major hand in writing much of the script—especially telling was the fact that he brought up the question of who would do the actual physical labor if more of our society had access to organic products. This is a refrain we’ve heard before, even when we were filming for his \u003cem>No Reservations\u003c/em> show over dinner at Incanto restaurant in 2009. Bourdain is up front that he is a “total hypocrite” and his own daughter, who he referred to as a “little angel” gets organic food all the time. Bourdain’s wife, \u003ca href=\"https://twitter.com/OttaviaBourdain\">Ottavia\u003c/a>, on the other hand, eats only “mountains of protein and no carbs at all,” because she is a trained fighter. Ottavia is a columnist for \u003ca href=\"http://www.vice.com/read/ottavia-bourdain-my-jiu-jitsu-addiction\">Vice\u003c/a> magazine and accepted an assignment to eat vegetarian for a week to see if and how it would affect her training ability. Bourdain joined her for two nights of no-meat and came away unimpressed by restaurants that seemed stuck in a glut of serving dishes that had vegetables like broccoli and carrots with tamari, garlic and ginger--a flavor combo that he ranked as dated.\u003c/p>\n\u003cp>Bourdain and Ripert were in town for a short amount of time before heading to San Jose for a Saturday night show. Later tweets showed that \u003ca href=\"https://twitter.com/Bourdain\">Tony\u003c/a> planned on hitting up a \u003ca href=\"https://twitter.com/Bourdain/status/323155868357103616\">7-11 store\u003c/a> to find food to feed Ripert in San Jose. As for where to eat in the City, Bourdain said that he loves having a “crab with the crab fat“ at \u003ca href=\"https://plus.google.com/101314656388970105377/about?gl=us&hl=en\">Swan Oyster Depot\u003c/a> and Ripert responded that he wanted to go there with Tony for breakfast [which they apparently did do]. Bourdain also pointed out that the Bay Area has produce that is the envy of the East Coast.\u003c/p>\n\u003cp>When the talk turned to \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, Bourdain showed restraint, a gentlemanly move given the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\">recent fire at Chez Panisse\u003c/a>. Audience, he’s sure they would get along swimmingly if they met at a party... but do remember, he warned, that Waters chose shark fin soup as her last meal on a panel he did with her and Duff Goldman--a fact that had the audience guffawing. He appeared to have publicly forgiven Waters, as well as other famous food celebs ranging from Rachael Ray to Emeril. Ray sent him a fruit basket, and “how can I not love” someone who made a joke that Mario Batali will loan you a scrunchie if you give him a blow job—-a jab Ray made at a roast for the ponytailed chef.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ripert got flack from Tony for letting Henry Kissinger, Dick Cheney, Donald Rumsfeld, \u003ca href=\"https://twitter.com/ItsTheSituation\">The Situation\u003c/a>, and \u003ca href=\"https://twitter.com/snooki/\">Snooki\u003c/a> take their respective spots at the table at his award winning \u003ca href=\"http://le-bernardin.com/\">Le Bernardin\u003c/a> restaurant. “You gave The Situation and Snooki a kitchen tour, too?” he asked, and Ripert said, “Yes.” \u003c/p>\n\u003cp>When pushed, Ripert said that tennis star John McEnroe is the one star he would not let dine at his restaurant. “He hurt your feelings!” Bourdain said, as Ripert sheepishly nodded under the bright interrogation lamp. Ripert later said that hipsters are allowed at his restaurant and that guests can take photos of the food at Le Bernardin as long as they don’t use a flash. Bourdain posited that hipsters are “people who are younger than us” and that Ripert felt that the founders of Le Bernardin, Gilbert and Maguy le Coze were hipsters of an earlier era. \u003c/p>\n\u003cp>Ripert said that he is anti-corkage fee yet also anti-bring-your own wine. He pointed out that Le Bernardin is after all a business (a fair point for any restaurant), and Bourdain said that he thought Le Bernardin had the best sommelier. Ripert waffled a bit on the bring-your-own-wine bit when he conceded that he \u003cem>would\u003c/em> be open to guests bringing a great bottle of wine in, but only if they please share a glass with him.\u003c/p>\n\u003cp>Paula Deen is the one culinary star Bourdain will not forgive, because he is “genuinely appalled by her acts on the planet” which include hyping Southern cooking “into something it’s not.” \u003c/p>\n\u003cp>Bourdain gave major props to \u003ca href=\"http://missionchinesefood.com/\">Mission Chinese Food\u003c/a> and said that it is rare to see a San Francisco restaurant find such big and immediate success in New York. “I am sure they will take over the world,” he said. Bourdain was aware that Mission Chinese Food plans to next open in Paris, and giggled over the fact that Ripert had to run to the bathroom during his first visit to Mission Chinese, because “he couldn’t handle” how spicy the food was. Clearly Bourdain, given his far flung travels and history of eating dishes like calves brain and pig anus on air makes him the more adventurous eater. Yet Ripert aptly pointed out that Bourdain has not been a kitchen chef in fifteen years. Touché, Monsieur.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Guest-greets-Bourdain800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Guest-greets-Bourdain800-290x217.jpg\" alt=\"A guest greets Bourdain. Photo: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-59959\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bourdain-signs-arm800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bourdain-signs-arm800-290x217.jpg\" alt=\"Bourdain signs an arm. Photo: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-59957\">\u003c/a>\u003c/p>\n\u003cp>One exclusive that Bourdain and Ripert shared with us at the La Cocina meet and greet: they filmed in the mountains of Peru together for Bourdain’s \u003ca href=\"http://www.cnn.com/video/shows/anthony-bourdain-parts-unknown#?SR=SearchCNN_Parts_Unknown\">\u003cem>Parts Unknown\u003c/em>\u003c/a> show on CNN. The series debuted Sunday and viewers can see the friendly pair doing a variety of activities that sound potentially interesting. “We were looking for cacao beans and cooked chicken together, which is a departure for the show,” said Bourdain. “Eric kept telling me, ‘one more mountain’ while I was stumbling around” on their way to find cacao. Bourdain rolled his eyes and laughed as he continued with, “He’s from the Pyrenees, where there’s yodeling and he’s pretty used to all those hills.” Ripert laughed and nodded at this.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Caleb800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Caleb800-190x190.jpg\" title=\"Joe Barber with La Cocina’s Caleb Zigas. Photo: Mary Ladd\" alt=\"Joe Barber with La Cocina’s Caleb Zigas. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59958\">\u003c/a>They showed a comfort and ease with each other that continued through the meet and greet, where they signed everything from books to body parts while digging into a big plate of La Cocina treats. La Cocina Executive Director Caleb Zigas said that the after party event came about when Bourdain’s production company, \u003ca href=\"http://zeropointzero.com/\">Zero Point Zero\u003c/a> contacted him. Proceeds from the meet and greet went to La Cocina and Zigas said the party provided an avenue for the La Cocina businesses who have brick and mortar locations. The two hundred or so guests in the green room gawked and took photos of Bourdain and Ripert, and a line snaked around the room for the chance to get autographs.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/inticing_creations_cake500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/inticing_creations_cake500-190x190.jpg\" title=\"Inticing Creations cake at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Inticing Creations cake at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59960\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/anda_Piroshki500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/anda_Piroshki500-190x190.jpg\" title=\"Anda Piroshki treats at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Anda Piroshki treats at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59954\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Onigilly_Bourdain500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Onigilly_Bourdain500-190x190.jpg\" title=\"Onigilly treats at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Onigilly treats at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59961\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Inticing Creations baker Kelly Zubal crafted a stunning cake in the shape of a duck press for Bourdain and Ripert. She said that it took her three hours to make and she even brought an edible pen with the hopes of getting a signature on her sweet treat. Zubal confirmed with Bay Area Bites over email that, \"Bourdain couldn't believe I made a duck press and wrote 'best cake ever' on it. It now has a place on my cake display area at my cake studio.\" Sounds like Bourdain was acting more good than evil to us. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "IACP in San Francisco: Conference Highlights and Awards",
"title": "IACP in San Francisco: Conference Highlights and Awards",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/ThomasKeller640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/ThomasKeller640-190x190.jpg\" title=\"Thomas Keller at IACP Awards in San Francisco.\" alt=\"Thomas Keller at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59846\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AliceWaters_MYan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AliceWaters_MYan-190x190.jpg\" title=\"Alice Waters and Martin Yan at IACP Awards in San Francisco.\" alt=\"Alice Waters and Martin Yan at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59835\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/joanneweir640-use.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/joanneweir640-use-190x190.jpg\" title=\"Joanne Weir at IACP Awards in San Francisco.\" alt=\"Joanne Weir at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59842\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Phan_Angkana500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Phan_Angkana500-190x190.jpg\" title=\"IACP award winner Chef Charles Phan with his wife Angkana Kurutach.\" alt=\"IACP award winner Chef Charles Phan with his wife Angkana Kurutach. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59844\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/IrvinLinwins500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/IrvinLinwins500-190x190.jpg\" title=\"Irvin Lin with his IACP award.\" alt=\"Irvin Lin with his IACP award. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59839\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Joel_riddell_ChefJohn560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Joel_riddell_ChefJohn560-190x190.jpg\" title=\"IACP Award winner Joel Riddell with Chef John Mitzewich.\" alt=\"IACP Award winner Joel Riddell with Chef John Mitzewich. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59843\">\u003c/a>\u003c/p>\n\u003cp>We wish this one was televised, too: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\">Alice Waters\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/27/martin-yan-m-y-china-vietnam-travels-and-chinese-new-year/\">Martin Yan\u003c/a>, \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a>, \u003ca href=\"http://virginiawillis.com/\">Virginia Willis\u003c/a>, \u003ca href=\"http://www.newmansownorganics.com/nells_corner_bio.html\">Nell Newman\u003c/a>, \u003ca href=\"https://twitter.com/Rick_Bayless\">Rick Bayless\u003c/a>, \u003ca href=\"https://twitter.com/Chef_Keller\">Thomas Keller\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/charles-phan/\">Charles Phan\u003c/a>, \u003ca href=\"http://www.talk910.com/pages/diningaround.html\">Joel Riddell\u003c/a> and \u003ca href=\"http://www.eatthelove.com/\">Irvin Lin\u003c/a> were among the folks who took the stage for Tuesday night’s 2013 \u003ca href=\"http://www.iacp.com/\">International Association of Culinary Professionals\u003c/a> (IACP) awards ceremony in San Francisco. \u003ca href=\"http://www.foodcommunityculture.org/\">Oakland Food Connection\u003c/a> and food incubator \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> were also honored. IACP's professional awards are widely viewed in the food world as something of a gold standard for cookbooks, food writing, digital media and culinary tours. The awards marked the closing night of the organization’s 35th annual conference, which went with a “\u003ca href=\"http://www.iacp.com/attend/more/2013_conference_theme\">Dirt to Digital\u003c/a>” theme this year.\u003c/p>\n\u003cp>Check out the full \u003ca href=\"http://www.iacp.com/documents/IACP_AwardsFinalists_2013.pdf\">list of award finalists\u003c/a> and the grand \u003ca href=\"https://www.iacp.com/documents/IACP35_AwardWinners_2013_FINAL.pdf\">list of winners\u003c/a>. While the awards ceremony stretched out over a few hours and was oddly lacking \u003cem>any\u003c/em> form of culinary nourishment (there were definite rumblings after the ceremony about that), it offered quirks, songs and even a few dick jokes courtesy of \u003ca href=\"http://www.libbiesummers.com/\">Libbie Summers\u003c/a>, whose \u003ca href=\"http://www.saltedandstyled.com/\">Salted and Styled\u003c/a> blog won for Best Culinary Blog. On the other end of the spectrum, the evening kicked off with all guests looking up and saying “thank you” as a dedication to publisher \u003ca href=\"http://www.workman.com/blog/2013/04/peter-workman-10191938-472013/\">Peter Workman\u003c/a>, who passed away just this week. It was also emotional for Lifetime Achievement Award winner \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, who gratefully accepted her prize and joked in her speech that while she cannot farm, “I am a picker,” which got the audience laughing--wise words from the founder of \u003ca href=\"http://www.chezpanisse.com/\">Chez Panisse\u003c/a> and the \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard\u003c/a>. Waters also professed her admiration for cooking teachers because: “I cannot teach.” She immediately went on to acknowledge IACP attendee and stalwart \u003ca href=\"http://www.cookingisfun.ie/pages/\">Darina Allen\u003c/a>, whose Ballymaloe cooking school she visits every year (for her birthday).\u003c/p>\n\u003cp>When \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/04/an-interview-with-charles-phan-author-of-vietnamese-home-cooking/\">Charles Phan\u003c/a> won in the Chefs and Restaurants cookbook category for his “Vietnamese Home Cooking” (co-authored with \u003ca href=\"http://www.tastingtable.com/press_release/internal/7740/Jessica_Battilana_Senior_Editor.htm\">Tasting Table\u003c/a> Senior Editor Jessica Battilana), he confessed that he did not have a speech but had enjoyed some bourbon to presumably get warmed up. Phan thanked Battilana, his agent and wife, Angkana. “My wife made sure I turned the book manuscript in, so I wouldn’t have to return the book advance money to Ten Speed Press.” \u003c/p>\n\u003cp>“\u003ca href=\"http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949\">Jerusalem: A Cookbook\u003c/a>” by Yotam Ottolenghi, Sami Tamimi, received the award for Cookbook of the Year, and \u003ca href=\"http://www.foodpolitics.com/about/\">Marion Nestle\u003c/a> garnered a prize in the Food Matters category for her weighty tome, “Why Calories Count: From Science to Politics.” The deeply satisfying sugar-rush images in the \u003ca href=\"http://www.amazon.com/Bouchon-Bakery-Thomas-Keller/dp/1579654355/ref=sr_1_1?s=books&ie=UTF8&qid=1365787021&sr=1-1&keywords=Bouchon+Bakery\">Bouchon Bakery\u003c/a> cookbook garnered an award for Food Photography and Styling, and the \u003ca href=\"http://www.talk910.com/pages/diningaround.html\">Dining Around with Joel Riddell\u003c/a> radio show won in the Long Format Audio category. The team at \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/17/publish-like-a-local-nion-mcevoy-and-chronicle-books/\">Chronicle Books\u003c/a> may still be celebrating given their author Diane Morgan won for her book, \"\u003ca href=\"http://www.amazon.com/Roots-Definitive-Compendium-more-Recipes/dp/0811878376/ref=sr_1_1?s=books&ie=UTF8&qid=1365786976&sr=1-1&keywords=Roots%3A+The+Definitive+Compendium+with+more+than+225+Recipes.\">Roots: The Definitive Compendium with more than 225 Recipes.\u003c/a>\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Culinary Tour Operator of the Year went to \u003ca href=\"http://www.copitarestaurant.com/\">Copita\u003c/a> chef \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a>, who shared that as a child, she told her father that she wanted to be a bus driver, so that she could drive a bus on every road in the world. Her confession seemed to scare him a little. Weir dedicated her prize to him because he passed away last year. Food blogger Irvin Lin won the Best in Show prize for his photography, and he asked the IACP crowd to “hire me, I'm available,\" a sentiment which was echoed by the next winner.\u003c/p>\n\u003cp>The conference itself is that rare chance to possibly figure out how to eke out a living doing things in the culinary field--it can be exciting but also daunting in the number of possibilities it presents. There were various declarations for members to support each other and that each one \"stands on the shoulders\" of those who have come before and after them. That may sound hokey and like general conference speak yet three people we spoke with found these pronouncements to be inspiring.\u003c/p>\n\u003cp>Many attendees shared with Bay Area Bites that the chance of learning from so many different people doing interesting things is one of the main draws of shelling out \u003ca href=\"http://www.iacp.com/attend/more/program_registration_2\">$750 to $950\u003c/a> to register for the full conference—that’s on top of the $280 it costs to initially join IACP. Off the record, we were told that IACP is in the midst of something of a revamp and that costs and programming issues have been noted if not yet changed. These folks said that they attend as much for the learning sessions on, say, the meaning of restaurant reviews in the era of Yelp to getting a lowdown on sourdough or video content strategy. The coffee breaks are also highly valued and networking even happens in the bathrooms. Yes, really. \u003c/p>\n\u003cp>Kale salad and eating local may remain a big trend, but IACP attendees see much, much more at play in the food world. We asked some notable thought leaders to answer a few questions in person: \u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>What is this conference about for you?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>The theme of the conference is Dirt to Digital; what does it mean to you?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>How does the theme translate to the food industry?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>What did you learn about in the workshops and what are the clear trends that emerged from the conference?\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>Here are insights from Corby Kummer, Danielle Gould, Sandor Katz, Joanne Weir and Sarah Copeland. Their responses have been edited for length and clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/CorbyKummer500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/CorbyKummer500-190x190.jpg\" alt=\"Corby Kummer . Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59838\">\u003c/a>\u003ca href=\"http://www.theatlantic.com/corby-kummer/\">Corby Kummer\u003c/a> is a senior editor at The Atlantic magazine. Known as \u003ca href=\"https://twitter.com/CKummer\">“the dean of food writing,”\u003c/a> Kummer’s 1990 Atlantic series about coffee is a benchmark for excellence in long-form food writing. He is the author of “The Joy of Coffee,” based on his Atlantic series, and the recently published “The Pleasures of Slow Food.” Kummer is the recipient of three James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award.\u003c/p>\n\u003cp>\u003cstrong>Kummer:\u003c/strong> This conference is about seeing people who are following food issues on the level of the home cook. It’s about how the things that we in the media are interested in and write about play out in real life and the home of a consumer.\u003c/p>\n\u003cp>IACP has always been the most connected to the real world of any group because it’s people making their living as culinary professionals. They are in touch with sustainability, farming and local issues. I thought the conference was brilliantly named \"Dirt to Digital\" because online is where all of the IACP members need to be marketing themselves and their products.\u003c/p>\n\u003cp>With social media, no one yet knows how to master it but everyone’s trying to learn. IACP has always been at the forefront of practical and real world applications. That’s a unique role because being so smartly focused attracts the most interesting, lively and active people in the food world. And I’ll take any opportunity to connect with them.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/danielle-gould.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/danielle-gould-190x190.jpeg\" alt=\"Danielle Gould\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-59886\">\u003c/a>\u003ca href=\"https://twitter.com/dhgisme\">Danielle Gould\u003c/a> is the Founder and CEO of \u003ca href=\"http://www.foodtechconnect.com/\">Food+Tech Connect\u003c/a>, a media company and network for innovators transforming the business of food. Through news and analysis, events, and custom research, Gould helps companies of all sizes drive innovation and understand how information and technology are changing the way food is produced, distributed, and consumed. She is also a founding member of the Culinary Institute of America’s Sustainable Business Leadership Council and is a regular contributor to Forbes.\u003c/p>\n\u003cp>\u003cstrong>Gould:\u003c/strong> This is my first time at IACP and they invited me to talk about food and tech trends and hackathons as a model for food innovation. Our panel touched on the opportunity and the medium, as well as how to demystify technology. It is also about helping people understand the knowledge and the challenges that are out there. We’re trying to empower people to put that knowledge out there where they’re collaborating with designers and developers to solve that problem. I travel the whole country and spread the gospel and learn about how people are thinking. It’s about using technology to help solve problems, spread messages and improve business models and just accelerate innovation that’s happening on a small scale. \u003c/p>\n\u003cp>In the past, a book would take you two years and a product would take 18 months. For a food producer or chef, that means that it takes awhile to market things. Technology offers opportunities: now you can self-publish that cookbook in close to real time, and get feedback on your product. \u003c/p>\n\u003cp>\"Dirt to Digital\" is at the heart of what food technology is. You’re looking across the supply chain, and food is interconnected. It is a system, and that goes to the consumer. A lot of times when people think of digital, they think of consumers. Emerging trends and what role technology is for each trend is a part of that. Technology is very broad and means so much to so many different people.\u003c/p>\n\u003cp>I just love learning how people respond to technology and food and how they use it. The other major takeaway was a lot of the panels weren't very popular or not as sexy but were about funding. Everyone’s having trouble making money in the food space. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BruceAidellsSandor560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BruceAidellsSandor560-190x190.jpg\" title=\"Karen MacKenzie, Bruce Aidells and Sandor Katz at IACP Awards. Photo: Mary Ladd\" alt=\"Karen MacKenzie, Bruce Aidells and Sandor Katz at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59837\">\u003c/a>\u003ca href=\"http://www.wildfermentation.com/who-is-sandorkraut/\">Sandor Ellix Katz\u003c/a>, “one of the unlikely rock stars of the American food scene” according to The New York Times, is a self-taught fermentation experimentalist. His books “The Art of Fermentation” and “Wild Fermentation,” and the fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts.\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> I’ve never been to IACP before. I don’t think of myself as a culinary professional. The work that I do is demystifying and sharing skills with people who aren’t necessarily culinary professionals. The highlight for me has been to meet people whose books are influential. [Katz was sitting with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/10/everything-you-need-to-know-about-bruce-aidells/\">Bruce Aidells\u003c/a> when we caught up with him and Aidells shared the table with us while we caught up.]\u003c/p>\n\u003cp>\u003cstrong>Aidells:\u003c/strong> What’s good sauerkraut without good sausages?\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> A kraut -- quesadilla is my fast food, and I make it with Pepper Jack. That’s one of my standard meals.\u003c/p>\n\u003cp>The theme of the conference is significant. What does \"Dirt to Digital\" mean? I was just on this panel that was high tech versus low tech yet I don’t necessarily see things that way. I’m interested in understanding these processes in their simplicity. So that doesn’t mean you can’t use technology to have more control over the processes. It’s very empowering to see how the underlying principles don't need equipment. If you get involved in sausage making, you can use a funnel for the casing. You can also just be there with you hands, pushing the meat through to the casing. \u003c/p>\n\u003cp>For cheese, you can buy nice molds, perhaps. There are elegant crocks to make things but you can also do it with a jar that’s already in your pantry. I appreciate the conference and there’s much information spreading by digital means but it may be telling people how to use their hands. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/JoanneWeir500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/JoanneWeir500-190x190.jpg\" alt=\"Joanne Weir at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-59841\">\u003c/a>Joanne Weir is a James Beard award-winning cookbook author, cooking teacher, host and executive producer for the award-winning television series Joanne Weir’s Cooking Confidence. She is the chef-owner of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%E2%80%99s-mexico-in-sausalito/\">Copita\u003c/a>, a tequileria and restaurant in Sausalito. The author of 17 cookbooks, including the newly released “Cooking Confidence,” Joanne is the Culinary Editor at Large at Fine Cooking! magazine. She travels and teaches extensively around the world as well as in her studio kitchen.\u003c/p>\n\u003cp>\u003cstrong>Weir:\u003c/strong> This conference was so interesting because I’ve approached it differently as a restaurateur this year. I usually approach it as “I write for magazines” or my cookbooks or how to fill your cooking classes. This time I’m taking in things that are really different. I want to sit in on the reviewing and Yelping session. \u003c/p>\n\u003cp>I still love to see all the people I know when I come to IACP. And I love that it’s in SF and I get to share Copita--they’re going over by ferry. I did a tour on Saturday and people loved it. I’ve shared in a different way and am still excited about my restaurant.\u003c/p>\n\u003cp>For me with \"Dirt to Digital,\" I don’t know if I put the two together. Yet every single thing I do is fresh. I have an organic farm -- and my next series is called \"Fresh\" for TV. I am always interested in digital media. The market has changed and the whole landscape is changing. My hope is it that it goes back to dirt and less digital. Is that so 'Chez Panisse' of me? (laughs) I do digital but food is still my passion. Perhaps next year the IACP theme should be \"Back to Passion.\"\u003c/p>\n\u003cp>IACP is pretty current on things. What they’ve done this year is now bloggers have been integrated. I left feeling in past years that I had to do so much on my own blog. I’ve always done food that is following my passion and on what brings about major possibilities for me. I attended a book session that talked about book advance spending and how book tours are back and rely on the digital medium.\u003c/p>\n\u003cp>My trend is always Mexican, and that comes with owning Copita. I saw the trendologist \u003ca href=\"http://www.ccdinnovation.com/about/staff/nielsen.php\">Kara Nielsen\u003c/a> here and she said, \"You couldn’t be in a more trendy thing, with Mexican food and tequila.\" \u003c/p>\n\u003cp>I do modern Mexican food. \u003c/p>\n\u003cp>We used to think of Italian red tablecloths and Chianti -- yet now Italian food has come a long way. One of the trends here is taking cuisines and elevating and educating around the cuisine. Thomas Keller was talking about that and I have seen that in this conference. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/SarahCopeland500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/SarahCopeland500-190x190.jpg\" alt=\"Sarah Copeland at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59845\">\u003c/a>\u003ca href=\"http://edibleliving.com/\">Sarah Copeland\u003c/a> is the Food Director at \u003ca href=\"http://www.realsimple.com/\">Real Simple\u003c/a> and author of “\u003ca href=\"http://www.chroniclebooks.com/the-newlywed-cookbook.html\">The Newlywed Cookbook\u003c/a>: Fresh Ideas and Modern Recipes for Cooking With and For Each Other.” Her book, “Feast” will be published in December this year and she has authored numerous articles and recipes for Real Simple, Saveur, Food & Wine, Health, Martha Stewart Living, Better Homes & Gardens and Food Network Magazine. She has appeared as a guest on The Martha Stewart Show, Good Morning America and ABC News Now.\u003c/p>\n\u003cp>\u003cstrong>Copeland:\u003c/strong> A lot of the conference is about relationships. I see faces from every different facet of my career and have been reconnecting and catching up on what people are doing that is new and exciting. There’s a chance to celebrate successes while hopefully helping a few people too.\u003c/p>\n\u003cp>On \"Dirt to Digital,\" one of the most challenging things of this industry from my perspective is that I started in print. That part has changed so dramatically in ten years or even five years. For most food people who are in love with food, it is very tactile how we communicate yet that is changing so much. The dirt part communicates place, smell, and touch, which are all the good things. It includes the agriculture, and the farmer. There are so many layers and it is complex with dirt. That’s how food is to me: we touch humanity and civilization, nutrition and wellness. In the digital sphere, how do you capture that? I think we are all figuring that out. \u003c/p>\n\u003cp>I did a panel on recipes and copyright for the conference. There were folks from Pillsbury there who were trying to figure out their contest. We also had teachers, bakery owners and bloggers. As Food Director at Real Simple, I have to be savvy and think about those aspects. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>On almost every panel I ask, 'What’s the best panel?' This year, everyone is focusing on video. I worked at the Food Network -- and yet this industry has been print for so long. With \u003ca href=\"http://www.youtube.com/user/TheOfficialHungry\">Hungry\u003c/a> and YouTube and different avenues, it’s just so video-focused. The trailer for my first book is a minute and a half but my next one will probably be half that, to seventy-five seconds. My new book 'Feast' from Chronicle Books is coming out in December and I’ve learned a few things that I’ll do differently. I am coming away from the conference with the feeling that there is room for every voice and every talent. If you are generous, they will help you, too.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/ThomasKeller640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/ThomasKeller640-190x190.jpg\" title=\"Thomas Keller at IACP Awards in San Francisco.\" alt=\"Thomas Keller at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59846\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AliceWaters_MYan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AliceWaters_MYan-190x190.jpg\" title=\"Alice Waters and Martin Yan at IACP Awards in San Francisco.\" alt=\"Alice Waters and Martin Yan at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59835\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/joanneweir640-use.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/joanneweir640-use-190x190.jpg\" title=\"Joanne Weir at IACP Awards in San Francisco.\" alt=\"Joanne Weir at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59842\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Phan_Angkana500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Phan_Angkana500-190x190.jpg\" title=\"IACP award winner Chef Charles Phan with his wife Angkana Kurutach.\" alt=\"IACP award winner Chef Charles Phan with his wife Angkana Kurutach. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59844\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/IrvinLinwins500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/IrvinLinwins500-190x190.jpg\" title=\"Irvin Lin with his IACP award.\" alt=\"Irvin Lin with his IACP award. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59839\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Joel_riddell_ChefJohn560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Joel_riddell_ChefJohn560-190x190.jpg\" title=\"IACP Award winner Joel Riddell with Chef John Mitzewich.\" alt=\"IACP Award winner Joel Riddell with Chef John Mitzewich. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59843\">\u003c/a>\u003c/p>\n\u003cp>We wish this one was televised, too: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\">Alice Waters\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/27/martin-yan-m-y-china-vietnam-travels-and-chinese-new-year/\">Martin Yan\u003c/a>, \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a>, \u003ca href=\"http://virginiawillis.com/\">Virginia Willis\u003c/a>, \u003ca href=\"http://www.newmansownorganics.com/nells_corner_bio.html\">Nell Newman\u003c/a>, \u003ca href=\"https://twitter.com/Rick_Bayless\">Rick Bayless\u003c/a>, \u003ca href=\"https://twitter.com/Chef_Keller\">Thomas Keller\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/charles-phan/\">Charles Phan\u003c/a>, \u003ca href=\"http://www.talk910.com/pages/diningaround.html\">Joel Riddell\u003c/a> and \u003ca href=\"http://www.eatthelove.com/\">Irvin Lin\u003c/a> were among the folks who took the stage for Tuesday night’s 2013 \u003ca href=\"http://www.iacp.com/\">International Association of Culinary Professionals\u003c/a> (IACP) awards ceremony in San Francisco. \u003ca href=\"http://www.foodcommunityculture.org/\">Oakland Food Connection\u003c/a> and food incubator \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> were also honored. IACP's professional awards are widely viewed in the food world as something of a gold standard for cookbooks, food writing, digital media and culinary tours. The awards marked the closing night of the organization’s 35th annual conference, which went with a “\u003ca href=\"http://www.iacp.com/attend/more/2013_conference_theme\">Dirt to Digital\u003c/a>” theme this year.\u003c/p>\n\u003cp>Check out the full \u003ca href=\"http://www.iacp.com/documents/IACP_AwardsFinalists_2013.pdf\">list of award finalists\u003c/a> and the grand \u003ca href=\"https://www.iacp.com/documents/IACP35_AwardWinners_2013_FINAL.pdf\">list of winners\u003c/a>. While the awards ceremony stretched out over a few hours and was oddly lacking \u003cem>any\u003c/em> form of culinary nourishment (there were definite rumblings after the ceremony about that), it offered quirks, songs and even a few dick jokes courtesy of \u003ca href=\"http://www.libbiesummers.com/\">Libbie Summers\u003c/a>, whose \u003ca href=\"http://www.saltedandstyled.com/\">Salted and Styled\u003c/a> blog won for Best Culinary Blog. On the other end of the spectrum, the evening kicked off with all guests looking up and saying “thank you” as a dedication to publisher \u003ca href=\"http://www.workman.com/blog/2013/04/peter-workman-10191938-472013/\">Peter Workman\u003c/a>, who passed away just this week. It was also emotional for Lifetime Achievement Award winner \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, who gratefully accepted her prize and joked in her speech that while she cannot farm, “I am a picker,” which got the audience laughing--wise words from the founder of \u003ca href=\"http://www.chezpanisse.com/\">Chez Panisse\u003c/a> and the \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard\u003c/a>. Waters also professed her admiration for cooking teachers because: “I cannot teach.” She immediately went on to acknowledge IACP attendee and stalwart \u003ca href=\"http://www.cookingisfun.ie/pages/\">Darina Allen\u003c/a>, whose Ballymaloe cooking school she visits every year (for her birthday).\u003c/p>\n\u003cp>When \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/04/an-interview-with-charles-phan-author-of-vietnamese-home-cooking/\">Charles Phan\u003c/a> won in the Chefs and Restaurants cookbook category for his “Vietnamese Home Cooking” (co-authored with \u003ca href=\"http://www.tastingtable.com/press_release/internal/7740/Jessica_Battilana_Senior_Editor.htm\">Tasting Table\u003c/a> Senior Editor Jessica Battilana), he confessed that he did not have a speech but had enjoyed some bourbon to presumably get warmed up. Phan thanked Battilana, his agent and wife, Angkana. “My wife made sure I turned the book manuscript in, so I wouldn’t have to return the book advance money to Ten Speed Press.” \u003c/p>\n\u003cp>“\u003ca href=\"http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949\">Jerusalem: A Cookbook\u003c/a>” by Yotam Ottolenghi, Sami Tamimi, received the award for Cookbook of the Year, and \u003ca href=\"http://www.foodpolitics.com/about/\">Marion Nestle\u003c/a> garnered a prize in the Food Matters category for her weighty tome, “Why Calories Count: From Science to Politics.” The deeply satisfying sugar-rush images in the \u003ca href=\"http://www.amazon.com/Bouchon-Bakery-Thomas-Keller/dp/1579654355/ref=sr_1_1?s=books&ie=UTF8&qid=1365787021&sr=1-1&keywords=Bouchon+Bakery\">Bouchon Bakery\u003c/a> cookbook garnered an award for Food Photography and Styling, and the \u003ca href=\"http://www.talk910.com/pages/diningaround.html\">Dining Around with Joel Riddell\u003c/a> radio show won in the Long Format Audio category. The team at \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/17/publish-like-a-local-nion-mcevoy-and-chronicle-books/\">Chronicle Books\u003c/a> may still be celebrating given their author Diane Morgan won for her book, \"\u003ca href=\"http://www.amazon.com/Roots-Definitive-Compendium-more-Recipes/dp/0811878376/ref=sr_1_1?s=books&ie=UTF8&qid=1365786976&sr=1-1&keywords=Roots%3A+The+Definitive+Compendium+with+more+than+225+Recipes.\">Roots: The Definitive Compendium with more than 225 Recipes.\u003c/a>\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Culinary Tour Operator of the Year went to \u003ca href=\"http://www.copitarestaurant.com/\">Copita\u003c/a> chef \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a>, who shared that as a child, she told her father that she wanted to be a bus driver, so that she could drive a bus on every road in the world. Her confession seemed to scare him a little. Weir dedicated her prize to him because he passed away last year. Food blogger Irvin Lin won the Best in Show prize for his photography, and he asked the IACP crowd to “hire me, I'm available,\" a sentiment which was echoed by the next winner.\u003c/p>\n\u003cp>The conference itself is that rare chance to possibly figure out how to eke out a living doing things in the culinary field--it can be exciting but also daunting in the number of possibilities it presents. There were various declarations for members to support each other and that each one \"stands on the shoulders\" of those who have come before and after them. That may sound hokey and like general conference speak yet three people we spoke with found these pronouncements to be inspiring.\u003c/p>\n\u003cp>Many attendees shared with Bay Area Bites that the chance of learning from so many different people doing interesting things is one of the main draws of shelling out \u003ca href=\"http://www.iacp.com/attend/more/program_registration_2\">$750 to $950\u003c/a> to register for the full conference—that’s on top of the $280 it costs to initially join IACP. Off the record, we were told that IACP is in the midst of something of a revamp and that costs and programming issues have been noted if not yet changed. These folks said that they attend as much for the learning sessions on, say, the meaning of restaurant reviews in the era of Yelp to getting a lowdown on sourdough or video content strategy. The coffee breaks are also highly valued and networking even happens in the bathrooms. Yes, really. \u003c/p>\n\u003cp>Kale salad and eating local may remain a big trend, but IACP attendees see much, much more at play in the food world. We asked some notable thought leaders to answer a few questions in person: \u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>What is this conference about for you?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>The theme of the conference is Dirt to Digital; what does it mean to you?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>How does the theme translate to the food industry?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>What did you learn about in the workshops and what are the clear trends that emerged from the conference?\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>Here are insights from Corby Kummer, Danielle Gould, Sandor Katz, Joanne Weir and Sarah Copeland. Their responses have been edited for length and clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/CorbyKummer500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/CorbyKummer500-190x190.jpg\" alt=\"Corby Kummer . Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59838\">\u003c/a>\u003ca href=\"http://www.theatlantic.com/corby-kummer/\">Corby Kummer\u003c/a> is a senior editor at The Atlantic magazine. Known as \u003ca href=\"https://twitter.com/CKummer\">“the dean of food writing,”\u003c/a> Kummer’s 1990 Atlantic series about coffee is a benchmark for excellence in long-form food writing. He is the author of “The Joy of Coffee,” based on his Atlantic series, and the recently published “The Pleasures of Slow Food.” Kummer is the recipient of three James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award.\u003c/p>\n\u003cp>\u003cstrong>Kummer:\u003c/strong> This conference is about seeing people who are following food issues on the level of the home cook. It’s about how the things that we in the media are interested in and write about play out in real life and the home of a consumer.\u003c/p>\n\u003cp>IACP has always been the most connected to the real world of any group because it’s people making their living as culinary professionals. They are in touch with sustainability, farming and local issues. I thought the conference was brilliantly named \"Dirt to Digital\" because online is where all of the IACP members need to be marketing themselves and their products.\u003c/p>\n\u003cp>With social media, no one yet knows how to master it but everyone’s trying to learn. IACP has always been at the forefront of practical and real world applications. That’s a unique role because being so smartly focused attracts the most interesting, lively and active people in the food world. And I’ll take any opportunity to connect with them.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/danielle-gould.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/danielle-gould-190x190.jpeg\" alt=\"Danielle Gould\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-59886\">\u003c/a>\u003ca href=\"https://twitter.com/dhgisme\">Danielle Gould\u003c/a> is the Founder and CEO of \u003ca href=\"http://www.foodtechconnect.com/\">Food+Tech Connect\u003c/a>, a media company and network for innovators transforming the business of food. Through news and analysis, events, and custom research, Gould helps companies of all sizes drive innovation and understand how information and technology are changing the way food is produced, distributed, and consumed. She is also a founding member of the Culinary Institute of America’s Sustainable Business Leadership Council and is a regular contributor to Forbes.\u003c/p>\n\u003cp>\u003cstrong>Gould:\u003c/strong> This is my first time at IACP and they invited me to talk about food and tech trends and hackathons as a model for food innovation. Our panel touched on the opportunity and the medium, as well as how to demystify technology. It is also about helping people understand the knowledge and the challenges that are out there. We’re trying to empower people to put that knowledge out there where they’re collaborating with designers and developers to solve that problem. I travel the whole country and spread the gospel and learn about how people are thinking. It’s about using technology to help solve problems, spread messages and improve business models and just accelerate innovation that’s happening on a small scale. \u003c/p>\n\u003cp>In the past, a book would take you two years and a product would take 18 months. For a food producer or chef, that means that it takes awhile to market things. Technology offers opportunities: now you can self-publish that cookbook in close to real time, and get feedback on your product. \u003c/p>\n\u003cp>\"Dirt to Digital\" is at the heart of what food technology is. You’re looking across the supply chain, and food is interconnected. It is a system, and that goes to the consumer. A lot of times when people think of digital, they think of consumers. Emerging trends and what role technology is for each trend is a part of that. Technology is very broad and means so much to so many different people.\u003c/p>\n\u003cp>I just love learning how people respond to technology and food and how they use it. The other major takeaway was a lot of the panels weren't very popular or not as sexy but were about funding. Everyone’s having trouble making money in the food space. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BruceAidellsSandor560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BruceAidellsSandor560-190x190.jpg\" title=\"Karen MacKenzie, Bruce Aidells and Sandor Katz at IACP Awards. Photo: Mary Ladd\" alt=\"Karen MacKenzie, Bruce Aidells and Sandor Katz at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59837\">\u003c/a>\u003ca href=\"http://www.wildfermentation.com/who-is-sandorkraut/\">Sandor Ellix Katz\u003c/a>, “one of the unlikely rock stars of the American food scene” according to The New York Times, is a self-taught fermentation experimentalist. His books “The Art of Fermentation” and “Wild Fermentation,” and the fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts.\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> I’ve never been to IACP before. I don’t think of myself as a culinary professional. The work that I do is demystifying and sharing skills with people who aren’t necessarily culinary professionals. The highlight for me has been to meet people whose books are influential. [Katz was sitting with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/10/everything-you-need-to-know-about-bruce-aidells/\">Bruce Aidells\u003c/a> when we caught up with him and Aidells shared the table with us while we caught up.]\u003c/p>\n\u003cp>\u003cstrong>Aidells:\u003c/strong> What’s good sauerkraut without good sausages?\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> A kraut -- quesadilla is my fast food, and I make it with Pepper Jack. That’s one of my standard meals.\u003c/p>\n\u003cp>The theme of the conference is significant. What does \"Dirt to Digital\" mean? I was just on this panel that was high tech versus low tech yet I don’t necessarily see things that way. I’m interested in understanding these processes in their simplicity. So that doesn’t mean you can’t use technology to have more control over the processes. It’s very empowering to see how the underlying principles don't need equipment. If you get involved in sausage making, you can use a funnel for the casing. You can also just be there with you hands, pushing the meat through to the casing. \u003c/p>\n\u003cp>For cheese, you can buy nice molds, perhaps. There are elegant crocks to make things but you can also do it with a jar that’s already in your pantry. I appreciate the conference and there’s much information spreading by digital means but it may be telling people how to use their hands. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/JoanneWeir500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/JoanneWeir500-190x190.jpg\" alt=\"Joanne Weir at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-59841\">\u003c/a>Joanne Weir is a James Beard award-winning cookbook author, cooking teacher, host and executive producer for the award-winning television series Joanne Weir’s Cooking Confidence. She is the chef-owner of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%E2%80%99s-mexico-in-sausalito/\">Copita\u003c/a>, a tequileria and restaurant in Sausalito. The author of 17 cookbooks, including the newly released “Cooking Confidence,” Joanne is the Culinary Editor at Large at Fine Cooking! magazine. She travels and teaches extensively around the world as well as in her studio kitchen.\u003c/p>\n\u003cp>\u003cstrong>Weir:\u003c/strong> This conference was so interesting because I’ve approached it differently as a restaurateur this year. I usually approach it as “I write for magazines” or my cookbooks or how to fill your cooking classes. This time I’m taking in things that are really different. I want to sit in on the reviewing and Yelping session. \u003c/p>\n\u003cp>I still love to see all the people I know when I come to IACP. And I love that it’s in SF and I get to share Copita--they’re going over by ferry. I did a tour on Saturday and people loved it. I’ve shared in a different way and am still excited about my restaurant.\u003c/p>\n\u003cp>For me with \"Dirt to Digital,\" I don’t know if I put the two together. Yet every single thing I do is fresh. I have an organic farm -- and my next series is called \"Fresh\" for TV. I am always interested in digital media. The market has changed and the whole landscape is changing. My hope is it that it goes back to dirt and less digital. Is that so 'Chez Panisse' of me? (laughs) I do digital but food is still my passion. Perhaps next year the IACP theme should be \"Back to Passion.\"\u003c/p>\n\u003cp>IACP is pretty current on things. What they’ve done this year is now bloggers have been integrated. I left feeling in past years that I had to do so much on my own blog. I’ve always done food that is following my passion and on what brings about major possibilities for me. I attended a book session that talked about book advance spending and how book tours are back and rely on the digital medium.\u003c/p>\n\u003cp>My trend is always Mexican, and that comes with owning Copita. I saw the trendologist \u003ca href=\"http://www.ccdinnovation.com/about/staff/nielsen.php\">Kara Nielsen\u003c/a> here and she said, \"You couldn’t be in a more trendy thing, with Mexican food and tequila.\" \u003c/p>\n\u003cp>I do modern Mexican food. \u003c/p>\n\u003cp>We used to think of Italian red tablecloths and Chianti -- yet now Italian food has come a long way. One of the trends here is taking cuisines and elevating and educating around the cuisine. Thomas Keller was talking about that and I have seen that in this conference. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/SarahCopeland500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/SarahCopeland500-190x190.jpg\" alt=\"Sarah Copeland at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59845\">\u003c/a>\u003ca href=\"http://edibleliving.com/\">Sarah Copeland\u003c/a> is the Food Director at \u003ca href=\"http://www.realsimple.com/\">Real Simple\u003c/a> and author of “\u003ca href=\"http://www.chroniclebooks.com/the-newlywed-cookbook.html\">The Newlywed Cookbook\u003c/a>: Fresh Ideas and Modern Recipes for Cooking With and For Each Other.” Her book, “Feast” will be published in December this year and she has authored numerous articles and recipes for Real Simple, Saveur, Food & Wine, Health, Martha Stewart Living, Better Homes & Gardens and Food Network Magazine. She has appeared as a guest on The Martha Stewart Show, Good Morning America and ABC News Now.\u003c/p>\n\u003cp>\u003cstrong>Copeland:\u003c/strong> A lot of the conference is about relationships. I see faces from every different facet of my career and have been reconnecting and catching up on what people are doing that is new and exciting. There’s a chance to celebrate successes while hopefully helping a few people too.\u003c/p>\n\u003cp>On \"Dirt to Digital,\" one of the most challenging things of this industry from my perspective is that I started in print. That part has changed so dramatically in ten years or even five years. For most food people who are in love with food, it is very tactile how we communicate yet that is changing so much. The dirt part communicates place, smell, and touch, which are all the good things. It includes the agriculture, and the farmer. There are so many layers and it is complex with dirt. That’s how food is to me: we touch humanity and civilization, nutrition and wellness. In the digital sphere, how do you capture that? I think we are all figuring that out. \u003c/p>\n\u003cp>I did a panel on recipes and copyright for the conference. There were folks from Pillsbury there who were trying to figure out their contest. We also had teachers, bakery owners and bloggers. As Food Director at Real Simple, I have to be savvy and think about those aspects. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On almost every panel I ask, 'What’s the best panel?' This year, everyone is focusing on video. I worked at the Food Network -- and yet this industry has been print for so long. With \u003ca href=\"http://www.youtube.com/user/TheOfficialHungry\">Hungry\u003c/a> and YouTube and different avenues, it’s just so video-focused. The trailer for my first book is a minute and a half but my next one will probably be half that, to seventy-five seconds. My new book 'Feast' from Chronicle Books is coming out in December and I’ve learned a few things that I’ll do differently. I am coming away from the conference with the feeling that there is room for every voice and every talent. If you are generous, they will help you, too.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>In cooking school classes a decade ago in San Francisco, the classes were equally split by gender. Our instructors had decades more cooking time than us, and tended to have more men in the top leadership chef positions. More recently, the men often still nab more \u003ca href=\"http://www.jamesbeard.org/awards\">awards\u003c/a> and titles like Executive Chef. The advent of pop-up restaurants and organizations like \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> serve up more opportunities for women who want to work with food. \u003c/p>\n\u003cp>My editor and I wondered what it is like to be a woman in the culinary field \u003cem>right now\u003c/em>. I talked to three Bay Area women: \u003cstrong>Elvia Buendia\u003c/strong> of the newly opened \u003ca href=\"http://www.lalunacupcakes.com/\">La Luna Cupcakes\u003c/a>, \u003ca href=\"http://www.prospectsf.com/\">Prospect Restaurant\u003c/a> Chef and Partner \u003cstrong>Pam Mazzola\u003c/strong>, and \u003ca href=\"http://www.strongtablesf.com/\">Strong Table\u003c/a> Owner \u003cstrong>Fontaine McFadden\u003c/strong>. I asked them about their own personal growth as a woman in the food industry, their experiences being female in the culinary profession, whether or not they have female mentors, the \"state of women\" in culinary arts, and what it is like to work with other women in the food industry. Their comments have been edited for length and clarity. Here are their thoughts, in their own words: \u003c/p>\n\u003cfigure id=\"attachment_59461\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/LaCocina600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/LaCocina600.jpg\" alt=\"Elvia Buendia. Photo courtesy of Eric Wolfinger \" width=\"400\" class=\"size-full wp-image-59461\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elvia Buendia. Photo courtesy of Eric Wolfinger\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>As a woman, I have received so much support from local organizations like CEO Women, a nonprofit based in Oakland that no longer exists, and \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, the incubator program based in San Francisco. Both programs target and assist entrepreneur women, like myself, to succeed in the world of business. Before participating in CEO Women, I had no idea how to do a business plan, in fact I did not even know what that was or its importance! \u003c/p>\n\u003cp>My passion for pastries and baking pushed me to pursue my dream in opening my own cupcake shop despite physical struggles such as English as my second language, finances, and even social discouragement. In fact, many people constantly asked me, \"how are you going to open a business if you don't even speak English?\" And I always told them, \"I'm going to sell my cupcakes, not my English skills.\"\u003c/p>\n\u003cp>Being a woman has been a blessing and has encouraged me to push myself for my own well-being as well as for the well-being of my family. I wanted to inspire my children, now 15 and 21, to reach for their dreams no matter how many struggles they faced to meet their goals. I think so far I'm doing well with constant support from programs such as La Cocina. \u003c/p>\n\u003cp>La Cocina has been a huge help and I admire the women that have given me words of wisdom regarding food and business, among those included are \u003ca href=\"http://www.lacocinasf.org/programsmanager/\">Leticia Landa\u003c/a>, \u003ca href=\"https://twitter.com/carolamulero\">Carola Mulero\u003c/a>, and \u003ca href=\"http://www.lacocinasf.org/development-associate-daniella-sawaya/\">Daniella Sawaya\u003c/a>. Without their help, support, and words of wisdom, I do not know where I would be. \u003c/p>\n\u003cp>Overall, my culinary experience is related to the pleasure I receive when I see people eating and enjoying my cupcakes. I am truly honored to contribute to the culinary and baking world, as I bring a mixture of different flavors from my own cultural background and I look forward to continue my professional development as a baking chef in the field.\u003c/p>\n\u003c/blockquote>\n\u003cfigure id=\"attachment_59462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Pam-Mazzola_Jeannie-OConnor1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Pam-Mazzola_Jeannie-OConnor1000.jpg\" alt=\"Pam Mazzola. Photo courtesy of Jeannie O’Connor\" width=\"1000\" height=\"667\" class=\"size-full wp-image-59462\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pam Mazzola. Photo courtesy of Jeannie O’Connor\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>I started my career cooking at the Fairmont Hotel in a male-driven kitchen and quickly realized this was not the direction I wanted my career to go in. My entire cooking career has been at single-owner, female chef-directed restaurants. This has allowed me to be very focused in what I do. Having worked with a great partner and true collaborator (\u003ca href=\"http://www.boulevardrestaurant.com/#info-chef\">Nancy Oakes\u003c/a>) for the past 25 years has allowed me to achieve the success that I have. As in any solid relationship, Nancy and I have always shared in the responsibility of what we do together. We have common goals, a similar sensibility in food, and are like-minded in terms of desires for our careers as well as our lives outside of the restaurant. I raised three children while I was cooking at Boulevard, and I don’t think that would have been possible if I had not been working with someone who was sensitive to my family needs and with whom I shared a deep trust.\u003c/p>\n\u003cp>I’ve seen a marked growth in gender equality in the restaurant field. Female chefs share equal status with male chefs. The difference I see is that there is a natural camaraderie between women in this industry, and a real sense of shared responsibility between women who work together.\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_59459\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Fontaine_StrongTable-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Fontaine_StrongTable-final.jpg\" alt=\"Fontaine McFadden. Photo courtesy of Fontaine McFadden\" width=\"500\" height=\"500\" class=\"size-full wp-image-59459\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fontaine McFadden. Photo courtesy of Fontaine McFadden\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>My experience in the culinary world started with my first job out of college working the front of the house at an Italian restaurant on Nantucket Island. I then worked as a florist for years, had a brief and uninspiring job in marketing, dabbled in sustainable building and did some personal organization before finding my way back to food when I enrolled in culinary school. I lucked out with my externship turned job at \u003ca href=\"http://www.handsongourmet.com/\">Hands On Gourmet\u003c/a> where I worked between the kitchen and the office as the Director of Operations for two and a half years. In November of last year I left to start my own business and am now reveling in that best/worst decision ever. I run a prepared Paleo meal service available for pick up out of local Crossfit gyms. It's been crazy and amazing and I have a long way to go, but I'm excited to take on the hard work ahead. \u003c/p>\n\u003cp>To get at the very broad question of what it's like to be a woman in the culinary field I would have to rewind a bit and start with what it was like to grow up with my Dad and big brothers. I have been wholly shaped by them and can't really separate out my experience in the workforce as a woman without first pointing to them. \u003c/p>\n\u003cp>I grew up on an organic farm in Mendocino county and my Dad put me to work, treating me as an equal to my brothers. We all drove tractors, we all did carpentry, we all got up at 5 a.m. and worked in the vineyards until it was too hot to be out in the sun. I built fences, I branded cattle, I installed solar panels and I even did some time in the office. My Dad did an incredible job of instilling a strong work ethic in us all, regardless of the fact they were boys and I was the little girl. And it was the same story with school and sports and social activities; we were all held to an equal standard of excellence. Growing up working, playing and competing with my brothers prepared me to jump into a world dominate by men in charge and taught me how to thrive in that environment. I've been really lucky in that way. My life has not been shaped by discouraging moments or impossible obstacles attributed to my sex alone. I have always seen my abilities and inabilities to be based around who I am as a person and don't believe that something is possible or impossible just because I am a woman. \u003c/p>\n\u003cp>Having said that, I realize that this is not the norm and the fight for equal rights among the sexes is not over (what fight against inequity is truly over?). I have encountered plenty of situations where my own view of gender equality is definitely not shared. In those instances I use that ignorance to fuel my motivation beyond what is inherent in me. Maybe by throwing back dirty kitchen talk, or changing a tire in a dress... whatever it is, I like to mess with gender-based assumptions. And in brandishing this viewpoint I have found that I generally end up working harder than I might otherwise, thus becoming more successful and proving my point all the more. \u003c/p>\n\u003cp>Obviously, there are many avenues to explore within this broad topic of women in the workplace. One of the more interesting and applicable ones for me, is the struggle for balance between masculine and feminine. I believe that chivalry is not dead. I love having doors opened for me, but I also want to be taken seriously in my career and respected as a member of my community. Luckily, these are not mutually exclusive. As I've gotten older I have found a better balance between my more overt tomboy tendencies and my girly-girl attributes (of which there are many). I used to think that it was one or the other but thankfully I am finding ways for those two to coexist. For me, the most important thing is that I act in a way that is indicative of how I want to be treated. That is all I can control and if I do my best in that area then I'm feelin' good.\n\u003c/p>\u003c/blockquote>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In cooking school classes a decade ago in San Francisco, the classes were equally split by gender. Our instructors had decades more cooking time than us, and tended to have more men in the top leadership chef positions. More recently, the men often still nab more \u003ca href=\"http://www.jamesbeard.org/awards\">awards\u003c/a> and titles like Executive Chef. The advent of pop-up restaurants and organizations like \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> serve up more opportunities for women who want to work with food. \u003c/p>\n\u003cp>My editor and I wondered what it is like to be a woman in the culinary field \u003cem>right now\u003c/em>. I talked to three Bay Area women: \u003cstrong>Elvia Buendia\u003c/strong> of the newly opened \u003ca href=\"http://www.lalunacupcakes.com/\">La Luna Cupcakes\u003c/a>, \u003ca href=\"http://www.prospectsf.com/\">Prospect Restaurant\u003c/a> Chef and Partner \u003cstrong>Pam Mazzola\u003c/strong>, and \u003ca href=\"http://www.strongtablesf.com/\">Strong Table\u003c/a> Owner \u003cstrong>Fontaine McFadden\u003c/strong>. I asked them about their own personal growth as a woman in the food industry, their experiences being female in the culinary profession, whether or not they have female mentors, the \"state of women\" in culinary arts, and what it is like to work with other women in the food industry. Their comments have been edited for length and clarity. Here are their thoughts, in their own words: \u003c/p>\n\u003cfigure id=\"attachment_59461\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/LaCocina600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/LaCocina600.jpg\" alt=\"Elvia Buendia. Photo courtesy of Eric Wolfinger \" width=\"400\" class=\"size-full wp-image-59461\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elvia Buendia. Photo courtesy of Eric Wolfinger\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>As a woman, I have received so much support from local organizations like CEO Women, a nonprofit based in Oakland that no longer exists, and \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, the incubator program based in San Francisco. Both programs target and assist entrepreneur women, like myself, to succeed in the world of business. Before participating in CEO Women, I had no idea how to do a business plan, in fact I did not even know what that was or its importance! \u003c/p>\n\u003cp>My passion for pastries and baking pushed me to pursue my dream in opening my own cupcake shop despite physical struggles such as English as my second language, finances, and even social discouragement. In fact, many people constantly asked me, \"how are you going to open a business if you don't even speak English?\" And I always told them, \"I'm going to sell my cupcakes, not my English skills.\"\u003c/p>\n\u003cp>Being a woman has been a blessing and has encouraged me to push myself for my own well-being as well as for the well-being of my family. I wanted to inspire my children, now 15 and 21, to reach for their dreams no matter how many struggles they faced to meet their goals. I think so far I'm doing well with constant support from programs such as La Cocina. \u003c/p>\n\u003cp>La Cocina has been a huge help and I admire the women that have given me words of wisdom regarding food and business, among those included are \u003ca href=\"http://www.lacocinasf.org/programsmanager/\">Leticia Landa\u003c/a>, \u003ca href=\"https://twitter.com/carolamulero\">Carola Mulero\u003c/a>, and \u003ca href=\"http://www.lacocinasf.org/development-associate-daniella-sawaya/\">Daniella Sawaya\u003c/a>. Without their help, support, and words of wisdom, I do not know where I would be. \u003c/p>\n\u003cp>Overall, my culinary experience is related to the pleasure I receive when I see people eating and enjoying my cupcakes. I am truly honored to contribute to the culinary and baking world, as I bring a mixture of different flavors from my own cultural background and I look forward to continue my professional development as a baking chef in the field.\u003c/p>\n\u003c/blockquote>\n\u003cfigure id=\"attachment_59462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Pam-Mazzola_Jeannie-OConnor1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Pam-Mazzola_Jeannie-OConnor1000.jpg\" alt=\"Pam Mazzola. Photo courtesy of Jeannie O’Connor\" width=\"1000\" height=\"667\" class=\"size-full wp-image-59462\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pam Mazzola. Photo courtesy of Jeannie O’Connor\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>I started my career cooking at the Fairmont Hotel in a male-driven kitchen and quickly realized this was not the direction I wanted my career to go in. My entire cooking career has been at single-owner, female chef-directed restaurants. This has allowed me to be very focused in what I do. Having worked with a great partner and true collaborator (\u003ca href=\"http://www.boulevardrestaurant.com/#info-chef\">Nancy Oakes\u003c/a>) for the past 25 years has allowed me to achieve the success that I have. As in any solid relationship, Nancy and I have always shared in the responsibility of what we do together. We have common goals, a similar sensibility in food, and are like-minded in terms of desires for our careers as well as our lives outside of the restaurant. I raised three children while I was cooking at Boulevard, and I don’t think that would have been possible if I had not been working with someone who was sensitive to my family needs and with whom I shared a deep trust.\u003c/p>\n\u003cp>I’ve seen a marked growth in gender equality in the restaurant field. Female chefs share equal status with male chefs. The difference I see is that there is a natural camaraderie between women in this industry, and a real sense of shared responsibility between women who work together.\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_59459\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Fontaine_StrongTable-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Fontaine_StrongTable-final.jpg\" alt=\"Fontaine McFadden. Photo courtesy of Fontaine McFadden\" width=\"500\" height=\"500\" class=\"size-full wp-image-59459\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fontaine McFadden. Photo courtesy of Fontaine McFadden\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>My experience in the culinary world started with my first job out of college working the front of the house at an Italian restaurant on Nantucket Island. I then worked as a florist for years, had a brief and uninspiring job in marketing, dabbled in sustainable building and did some personal organization before finding my way back to food when I enrolled in culinary school. I lucked out with my externship turned job at \u003ca href=\"http://www.handsongourmet.com/\">Hands On Gourmet\u003c/a> where I worked between the kitchen and the office as the Director of Operations for two and a half years. In November of last year I left to start my own business and am now reveling in that best/worst decision ever. I run a prepared Paleo meal service available for pick up out of local Crossfit gyms. It's been crazy and amazing and I have a long way to go, but I'm excited to take on the hard work ahead. \u003c/p>\n\u003cp>To get at the very broad question of what it's like to be a woman in the culinary field I would have to rewind a bit and start with what it was like to grow up with my Dad and big brothers. I have been wholly shaped by them and can't really separate out my experience in the workforce as a woman without first pointing to them. \u003c/p>\n\u003cp>I grew up on an organic farm in Mendocino county and my Dad put me to work, treating me as an equal to my brothers. We all drove tractors, we all did carpentry, we all got up at 5 a.m. and worked in the vineyards until it was too hot to be out in the sun. I built fences, I branded cattle, I installed solar panels and I even did some time in the office. My Dad did an incredible job of instilling a strong work ethic in us all, regardless of the fact they were boys and I was the little girl. And it was the same story with school and sports and social activities; we were all held to an equal standard of excellence. Growing up working, playing and competing with my brothers prepared me to jump into a world dominate by men in charge and taught me how to thrive in that environment. I've been really lucky in that way. My life has not been shaped by discouraging moments or impossible obstacles attributed to my sex alone. I have always seen my abilities and inabilities to be based around who I am as a person and don't believe that something is possible or impossible just because I am a woman. \u003c/p>\n\u003cp>Having said that, I realize that this is not the norm and the fight for equal rights among the sexes is not over (what fight against inequity is truly over?). I have encountered plenty of situations where my own view of gender equality is definitely not shared. In those instances I use that ignorance to fuel my motivation beyond what is inherent in me. Maybe by throwing back dirty kitchen talk, or changing a tire in a dress... whatever it is, I like to mess with gender-based assumptions. And in brandishing this viewpoint I have found that I generally end up working harder than I might otherwise, thus becoming more successful and proving my point all the more. \u003c/p>\n\u003cp>Obviously, there are many avenues to explore within this broad topic of women in the workplace. One of the more interesting and applicable ones for me, is the struggle for balance between masculine and feminine. I believe that chivalry is not dead. I love having doors opened for me, but I also want to be taken seriously in my career and respected as a member of my community. Luckily, these are not mutually exclusive. As I've gotten older I have found a better balance between my more overt tomboy tendencies and my girly-girl attributes (of which there are many). I used to think that it was one or the other but thankfully I am finding ways for those two to coexist. For me, the most important thing is that I act in a way that is indicative of how I want to be treated. That is all I can control and if I do my best in that area then I'm feelin' good.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Longevity Kitchen: A Valuable Resource for People with Allergies and Special Diets",
"title": "The Longevity Kitchen: A Valuable Resource for People with Allergies and Special Diets",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cblockquote>\u003cp>“I’m always going to err on the side of whole foods, that’s my philosophy.” Rebecca Katz\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_59382\" class=\"wp-caption alignleft\" style=\"max-width: 160px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/rebecca-katz600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/rebecca-katz600.jpg\" alt=\"Rebecca Katz. Photo courtesy of Rebecca Katz\" width=\"160\" class=\"size-full wp-image-59382\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rebecca Katz. Photo courtesy of Rebecca Katz\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://rebeccakatz.com/\">Rebecca Katz\u003c/a>, author of \u003ca href=\"http://rebeccakatz.com/books/one-bite-at-a-time/\">One Bite at a Time\u003c/a> and \u003ca href=\"http://rebeccakatz.com/books/the-cancer-fighting-kitchen/\">The Cancer Fighting Kitchen\u003c/a> has come out with a new book and this time it is for the rest of us. In \u003ca href=\"http://rebeccakatz.com/books/the-longevity-kitchen/\">The Longevity Kitchen\u003c/a>, Katz and her co-author Mat Edelson combine decades of practical cooking experience with up-to-date science on nutrition and disease prevention. The book is a feast for the senses, full of beautiful photos and recipes that burst with flavor.\u003c/p>\n\u003cp>(Get recipes for \u003cem>Golden Roasted Cauliflower\u003c/em> and \u003cem>Bella’s Moroccan Spiced Sweet Potato Salad\u003c/em> below)\u003c/p>\n\u003cp>Included in the book is a list of the \u003ca href=\"http://rebeccakatz.com/culinary-rx/\">Super 16 Power Foods\u003c/a>, foods that “nibble for nibble offer the highest levels of antioxidants.” I liked the list, but it was missing some of my favorite medicinal foods. Where was the broccoli with its anti-cancer and hormone balancing effects; or turmeric, the potent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/28/5-essential-foods-that-reduce-inflammation-and-optimize-health/\">anti-inflammatory\u003c/a>, anti-cancer Asian spice? So, I was pleased to find that the second chapter of the book contained a culinary pharmacy -- a list of over 80 foods that are used as ingredients throughout the book along with their various health benefits. Here I found turmeric, medicinal mushrooms, broccoli and many more. There are also notes included with many of the recipes that talk about the health benefits of specific ingredients. These notes go into greater detail and explain the benefits of important foods that aren’t included in the Super 16 or the Culinary Pharmacy like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/28/5-essential-foods-that-reduce-inflammation-and-optimize-health/\">flax seeds\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/longevity-kitchen600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/longevity-kitchen600.jpg\" alt=\"The Longevity Kitchen by Rebecca Katz and Mat Edelson\" width=\"250\" class=\"alignright size-full wp-image-58215\">\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Here are the three major reasons why I found \"The Longevity Kitchen\" to be a valuable resource.\u003c/strong>\n\u003cli>\u003cstrong>The first is quality.\u003c/strong> The ingredients in the recipes are truly health promoting. Katz emphasizes fresh, organic, unrefined foods in each recipe.\u003c/li>\n\u003cli>\u003cstrong>The second reason is that the book is almost entirely gluten-free.\u003c/strong> There are a few recipes that contain gluten but most include easy substitutions for people with sensitivities. In fact, many of the recipes are also free of eggs, dairy, soy and sugar making \"The Longevity Kitchen\" a valuable resource for people with allergies and special diets.\u003c/li>\n\u003cli>\u003cstrong>The third and most important reason is that the food actually tastes good.\u003c/strong> I have tested recipes from every section of the book, from \u003cem>Latin Kale\u003c/em> to \u003cem>Mango Lassi\u003c/em> and they have all been delicious. I have served these dishes to friends and even to my four-year-old twins. People love them. I got so many compliments on the \u003cem>Parsley Mint Drizzle\u003c/em> that it felt like cheating; its only six ingredients in the blender after all.\u003c/li>\n\u003c/ul>\n\u003cp>As a naturopathic doctor I focus on optimal nutrition for each patient, and this often involves diet change. It is relatively easy for me to tell people what they should and shouldn’t eat. It is much harder to tell them how to prepare those foods. This book does an excellent job of bridging the gap and making healthy food accessible and flavorful. One caveat is that most of these recipes require some basic cooking skills to prepare. People who don’t already know how to \u003ca href=\"http://www.jamieshomecookingskills.com/skills-specific.php?skill=howto-videos\">chop, dice, mince or zest\u003c/a> may need to brush up before attempting them. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This month I had the opportunity to interview \u003ca href=\"https://twitter.com/RebeccaKatzYum\">Rebecca Katz\u003c/a> about her new book and her philosophy on food. Excerpts from our interview are transcribed below. The content has been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Your previous two books, \"One Bite at a Time\" and \"The Cancer Fighting Kitchen\" were specifically targeted to cancer patients and their families and this book is targeted to the general public. I’m wondering why you made that shift?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> If I had one more person come up to me and say, “these books are great, but when are you going to write a book for the rest of us.” ...A lot of people are afraid of the word “cancer.” So even though the recipes in both of those books are yummy for everybody, number one -- people who have been through cancer and are on the other side don’t want to look at the word anymore. Number two -- there was a larger audience to reach. Many of the same rules apply when we are talking about eating for a cancer-fighting diet and eating for longevity. We are still dealing with the major chronic issues that we all face which are free radical damage, inflammation, and getting a lot of antioxidants. Nothing really changes. What changes is the way the story is told, but not the principles of eating. One of the challenges with this book, in dealing with the topic of longevity was how to grab people’s attention and make it relevant to their lives. \u003c/p>\n\u003cp>\u003cstrong>Absolutely, one of the things I experience in working with people with cancer is that I’ve become really passionate about prevention. You see all of the steps that led to the development of the disease and you want to help other people make changes earlier.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> There are very few things in our lives that we have control over. But one of the things we do have control over is what we put in our bodies and it can be a joyful experience. We are talking about longevity and our connection with food being one of joy. This is a book about all of the things that you can have, not simply a list about all of the things that you can’t have. \u003c/p>\n\u003cp>\u003cstrong>I was really interested in your list of 16 foods. I was a little surprised to see coffee, chocolate and green tea on the list. We know that all of those foods have a very strong profile of phytochemicals. But I wonder if you believe that people need some level of stimulation to be optimally healthy and happy?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> Honestly it was really hard to get it down to 16. Here was my criteria, number one was the antioxidant properties, number two was some of the latest research coming out on brain health which shows that a little stimulation can go a long way. But really every recipe and every ingredient in that book could be considered on that top sixteen. So I was really looking for a blend of nutrient dense, antioxidants, phytochemicals, the right amount of stimulation and I wanted people to look at that list and be able to recognize those foods. I also think there is a psychological component -- giving people permission to indulge in some of the foods that they resonate with. Food is such an emotional issue and if you take away everything, people really get upset. When I take something away, I always have to give something back. Just because you want to eat well and be healthy doesn’t mean you should be relegated to the sidelines.\u003c/p>\n\u003cp>\u003cstrong>How did you become a cookbook author, specifically one focusing on cancer prevention and longevity?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> I had a motivation at the very beginning. My father was diagnosed with throat cancer in 2000. I took a leave of absence and went to take care of him and I didn’t know anything about cooking for people with cancer even though I was trained chef. There was nothing out there! There was nothing. So my father was my guinea pig. Food was the platform of his life, so it was not an option not to feed him well. Then I got a wonderful opportunity (to work) at \u003ca href=\"http://www.commonweal.org/programs/cancer-help.html\">Commonweal Cancer Health Program\u003c/a>. I really believe, truly, in that connection to food and to being a nourisher -- I felt like I had found my calling. \u003ca href=\"http://rebeccakatz.com/books/one-bite-at-a-time/\">One Bite at a Time\u003c/a> came out of my experience working with people individually and \u003ca href=\"http://rebeccakatz.com/books/the-cancer-fighting-kitchen/\">The Cancer Fighting Kitchen\u003c/a> came out because there was so much new science appearing. I was now at a different level, I had gotten my masters of science in nutrition, I was witness to this evolution. I look back and think, wow what a wonderful gift.\u003c/p>\n\u003cp>\u003cstrong>I think that is the gift that everyone is looking for in a career, being able to find the thing that you are meant to do in the world and be paid for it.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> Yes, I feel incredibly grateful.\u003c/p>\n\u003cp>\u003cstrong>EVENT:\u003c/strong>\u003cbr>\nApril 5, 7:15pm: \u003ca href=\"http://www.bookpassage.com/event/rebecca-katz-longevity-kitchen\">Rebecca Katz will be signing books at Book Passage in Corte Madera\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>RECIPES:\u003c/strong> \u003c/p>\n\u003ch3>\u003ca name=\"cauliflower\">\u003c/a>Golden Roasted Cauliflower\u003c/h3>\n\u003cp>Roasting cauliflower completely transforms it into a candy-like delight that yields to a gentle fork. The spices—cumin, coriander, and turmeric—really make this dish sing. Turmeric has anti-cancer and anti-inflammatory properties, and holds great promise for maintaining (and possibly improving) brain health. \u003c/p>\n\u003cfigure id=\"attachment_59381\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cauliflower600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cauliflower600.jpg\" alt=\"Golden Roasted Cauliflower. Photo: The Longevity Kitchen\" width=\"400\" class=\"size-full wp-image-59381\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Golden Roasted Cauliflower. Photo: The Longevity Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>1 medium head of cauliflower (about 2 1/2 to 3 pounds) cut into 1 1/2 inch florets (about 8 cups)\u003cbr>\n2 tablespoons of extra virgin olive oil\u003cbr>\n1/2 teaspoon sea salt\u003cbr>\n1/4 teaspoon freshly ground pepper\u003cbr>\n1/2 teaspoon cumin\u003cbr>\n1/4 teaspoon coriander\u003cbr>\n1/2 teaspoon turmeric\u003cbr>\n1 tablespoon minced garlic\u003cbr>\n1 teaspoon lemon juice\u003cbr>\n1 tablespoon finely chopped parsley or cilantro \u003c/p>\n\u003cp>Place the rack in the middle of the oven and preheat to 450°F. Line a baking sheet with parchment paper.\u003c/p>\n\u003cp>Toss the cauliflower with 2 tablespoons olive oil, salt, pepper, cumin, coriander, turmeric and garlic. Spread the cauliflower mixture in an even layer on the prepared pan. Bake until the cauliflower is golden and tender, about 25 to 35 minutes. Toss with spritz with fresh lemon juice and parsley or cilantro.\u003c/p>\n\u003cp>\u003cem>Variations:\u003c/em> If you’re not in a spicy mood, omit the spices and toss the cauliflower with olive, salt and pepper. You’ll love how sweet this vegetable tastes after its oven “sauna.”\u003c/p>\n\u003cp>\u003cem>Prep Time:\u003c/em> 10 minutes Cook Time: 25 minutes\u003cbr>\nStorage: Store refrigerated in airtight container for 2 days\u003c/p>\n\u003cp>\u003cem>Notes:\u003c/em> Chopping cauliflower releases enzymes that increase the bioavailability of its nutrients. Delaying cooking for 5-10 minutes after cutting helps insure that heat won’t destroy these enzymes’ effectiveness. Also, the enzymes need Vitamin C to activate, which can be accomplished with a hit of lemon or lime juice. \u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"sweetpotato\">\u003c/a>Bella’s Moroccan Spiced Sweet Potato Salad\u003c/h3>\n\u003cp>This is proof that exposure to vegetables expands one’s horizons, whether they have two legs or four. My 8 year old Portuguese Water dog Bella had become known around our house for her love of carrots. She literally comes running every time she hears the carrot peeler come out of the drawer. We figured ‘hmmm, that’s different for a dog,’ and played the approving parents. Well, she’s expanded her palate (or maybe she just likes orange-colored veggies). Now she’s on to sweet potatoes. No sooner do they hit the counter, than she’s dancing and singing around my feet. I quarter and square off the potatoes so she gets the ends, and she’s been known to get some serious hang time under her paws as she leaps for a toss. Seriously, Air Bud has nothing on Bella. Maybe she heard about how good sweet potatoes are for health. Their natural sweetness is perfectly balanced with high fiber content, slowing the rush of sugar into your system. That’s great for vasculature and mood. All I can say is, whenever I make this salad, Bella’s awfully happy.\u003c/p>\n\u003cfigure id=\"attachment_59380\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BellaSweetPotato600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BellaSweetPotato600.jpg\" alt=\"Bella’s Moroccan Spiced Sweet Potato Salad. Photo: Courtesy of The Longevity Kitchen\" width=\"400\" class=\"size-full wp-image-59380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bella’s Moroccan Spiced Sweet Potato Salad. Photo: Courtesy of The Longevity Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>2 tablespoons olive oil\u003cbr>\n1 cup onion, diced small\u003cbr>\n1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger\u003cbr>\n1 teaspoon cumin\u003cbr>\n1/2 teaspoon sweet paprika\u003cbr>\n1 pound orange-fleshed sweet potatoes or yams, peeled and cut into 1/2 inch cubes (2 medium sweet potatoes)\u003cbr>\n1/2 teaspoon sea salt,\u003cbr>\n1/2 cup filtered water\u003cbr>\n1/4 cup freshly squeezed orange juice (preferably blood orange)\u003cbr>\n1 teaspoon lemon zest\u003cbr>\n1 teaspoon orange zest\u003cbr>\n2 teaspoons maple syrup\u003cbr>\n2 tablespoon lemon juice\u003cbr>\n12 pitted kalamata olives cut in half\u003cbr>\n1/4 cup finely chopped flat-leaf parsley\u003cbr>\n1/4 cup toasted almonds or pistachios roughly chopped\u003c/p>\n\u003cp>Heat the olive oil in a deep sauté pan over medium heat, then add the onion and a generous pinch of salt and sauté for 3 to 5 minutes until onions are translucent and slightly golden. Add the ginger, cumin, paprika to the onions and sauté for 1 minute. Add the sweet potatoes, sea salt, the water, orange juice, and zests. Cook covered for 20 minutes, remove lid and continue cooking until potatoes are tender and the liquid is reduced to almost a glaze. Add the maple syrup and the lemon juice, and olives. Gently combine. Taste and add another pinch of salt or squeeze of lemon juice if desired. Transfer the potatoes to a bowl and garnish with the parsley and nuts. Serve at room temperature. \u003c/p>\n\u003cp>\u003cem>Prep Time:\u003c/em> 20 minutes\u003cbr>\n\u003cem>Cook Time:\u003c/em> 30 minutes\u003cbr>\n\u003cem>Storage:\u003c/em> Store refrigerated in airtight container for 5 days.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Recipes courtesy of Rebecca Katz, The Longevity Kitchen\u003c/em>\u003c/p>\n\n",
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"excerpt": "In the Longevity Kitchen, Rebecca Katz has created a cookbook focused on optimizing health in combination with making delicious food. This books is a hidden treasure for people with allergies or food sensitivities.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cblockquote>\u003cp>“I’m always going to err on the side of whole foods, that’s my philosophy.” Rebecca Katz\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_59382\" class=\"wp-caption alignleft\" style=\"max-width: 160px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/rebecca-katz600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/rebecca-katz600.jpg\" alt=\"Rebecca Katz. Photo courtesy of Rebecca Katz\" width=\"160\" class=\"size-full wp-image-59382\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rebecca Katz. Photo courtesy of Rebecca Katz\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://rebeccakatz.com/\">Rebecca Katz\u003c/a>, author of \u003ca href=\"http://rebeccakatz.com/books/one-bite-at-a-time/\">One Bite at a Time\u003c/a> and \u003ca href=\"http://rebeccakatz.com/books/the-cancer-fighting-kitchen/\">The Cancer Fighting Kitchen\u003c/a> has come out with a new book and this time it is for the rest of us. In \u003ca href=\"http://rebeccakatz.com/books/the-longevity-kitchen/\">The Longevity Kitchen\u003c/a>, Katz and her co-author Mat Edelson combine decades of practical cooking experience with up-to-date science on nutrition and disease prevention. The book is a feast for the senses, full of beautiful photos and recipes that burst with flavor.\u003c/p>\n\u003cp>(Get recipes for \u003cem>Golden Roasted Cauliflower\u003c/em> and \u003cem>Bella’s Moroccan Spiced Sweet Potato Salad\u003c/em> below)\u003c/p>\n\u003cp>Included in the book is a list of the \u003ca href=\"http://rebeccakatz.com/culinary-rx/\">Super 16 Power Foods\u003c/a>, foods that “nibble for nibble offer the highest levels of antioxidants.” I liked the list, but it was missing some of my favorite medicinal foods. Where was the broccoli with its anti-cancer and hormone balancing effects; or turmeric, the potent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/28/5-essential-foods-that-reduce-inflammation-and-optimize-health/\">anti-inflammatory\u003c/a>, anti-cancer Asian spice? So, I was pleased to find that the second chapter of the book contained a culinary pharmacy -- a list of over 80 foods that are used as ingredients throughout the book along with their various health benefits. Here I found turmeric, medicinal mushrooms, broccoli and many more. There are also notes included with many of the recipes that talk about the health benefits of specific ingredients. These notes go into greater detail and explain the benefits of important foods that aren’t included in the Super 16 or the Culinary Pharmacy like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/28/5-essential-foods-that-reduce-inflammation-and-optimize-health/\">flax seeds\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/longevity-kitchen600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/longevity-kitchen600.jpg\" alt=\"The Longevity Kitchen by Rebecca Katz and Mat Edelson\" width=\"250\" class=\"alignright size-full wp-image-58215\">\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Here are the three major reasons why I found \"The Longevity Kitchen\" to be a valuable resource.\u003c/strong>\n\u003cli>\u003cstrong>The first is quality.\u003c/strong> The ingredients in the recipes are truly health promoting. Katz emphasizes fresh, organic, unrefined foods in each recipe.\u003c/li>\n\u003cli>\u003cstrong>The second reason is that the book is almost entirely gluten-free.\u003c/strong> There are a few recipes that contain gluten but most include easy substitutions for people with sensitivities. In fact, many of the recipes are also free of eggs, dairy, soy and sugar making \"The Longevity Kitchen\" a valuable resource for people with allergies and special diets.\u003c/li>\n\u003cli>\u003cstrong>The third and most important reason is that the food actually tastes good.\u003c/strong> I have tested recipes from every section of the book, from \u003cem>Latin Kale\u003c/em> to \u003cem>Mango Lassi\u003c/em> and they have all been delicious. I have served these dishes to friends and even to my four-year-old twins. People love them. I got so many compliments on the \u003cem>Parsley Mint Drizzle\u003c/em> that it felt like cheating; its only six ingredients in the blender after all.\u003c/li>\n\u003c/ul>\n\u003cp>As a naturopathic doctor I focus on optimal nutrition for each patient, and this often involves diet change. It is relatively easy for me to tell people what they should and shouldn’t eat. It is much harder to tell them how to prepare those foods. This book does an excellent job of bridging the gap and making healthy food accessible and flavorful. One caveat is that most of these recipes require some basic cooking skills to prepare. People who don’t already know how to \u003ca href=\"http://www.jamieshomecookingskills.com/skills-specific.php?skill=howto-videos\">chop, dice, mince or zest\u003c/a> may need to brush up before attempting them. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This month I had the opportunity to interview \u003ca href=\"https://twitter.com/RebeccaKatzYum\">Rebecca Katz\u003c/a> about her new book and her philosophy on food. Excerpts from our interview are transcribed below. The content has been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Your previous two books, \"One Bite at a Time\" and \"The Cancer Fighting Kitchen\" were specifically targeted to cancer patients and their families and this book is targeted to the general public. I’m wondering why you made that shift?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> If I had one more person come up to me and say, “these books are great, but when are you going to write a book for the rest of us.” ...A lot of people are afraid of the word “cancer.” So even though the recipes in both of those books are yummy for everybody, number one -- people who have been through cancer and are on the other side don’t want to look at the word anymore. Number two -- there was a larger audience to reach. Many of the same rules apply when we are talking about eating for a cancer-fighting diet and eating for longevity. We are still dealing with the major chronic issues that we all face which are free radical damage, inflammation, and getting a lot of antioxidants. Nothing really changes. What changes is the way the story is told, but not the principles of eating. One of the challenges with this book, in dealing with the topic of longevity was how to grab people’s attention and make it relevant to their lives. \u003c/p>\n\u003cp>\u003cstrong>Absolutely, one of the things I experience in working with people with cancer is that I’ve become really passionate about prevention. You see all of the steps that led to the development of the disease and you want to help other people make changes earlier.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> There are very few things in our lives that we have control over. But one of the things we do have control over is what we put in our bodies and it can be a joyful experience. We are talking about longevity and our connection with food being one of joy. This is a book about all of the things that you can have, not simply a list about all of the things that you can’t have. \u003c/p>\n\u003cp>\u003cstrong>I was really interested in your list of 16 foods. I was a little surprised to see coffee, chocolate and green tea on the list. We know that all of those foods have a very strong profile of phytochemicals. But I wonder if you believe that people need some level of stimulation to be optimally healthy and happy?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> Honestly it was really hard to get it down to 16. Here was my criteria, number one was the antioxidant properties, number two was some of the latest research coming out on brain health which shows that a little stimulation can go a long way. But really every recipe and every ingredient in that book could be considered on that top sixteen. So I was really looking for a blend of nutrient dense, antioxidants, phytochemicals, the right amount of stimulation and I wanted people to look at that list and be able to recognize those foods. I also think there is a psychological component -- giving people permission to indulge in some of the foods that they resonate with. Food is such an emotional issue and if you take away everything, people really get upset. When I take something away, I always have to give something back. Just because you want to eat well and be healthy doesn’t mean you should be relegated to the sidelines.\u003c/p>\n\u003cp>\u003cstrong>How did you become a cookbook author, specifically one focusing on cancer prevention and longevity?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> I had a motivation at the very beginning. My father was diagnosed with throat cancer in 2000. I took a leave of absence and went to take care of him and I didn’t know anything about cooking for people with cancer even though I was trained chef. There was nothing out there! There was nothing. So my father was my guinea pig. Food was the platform of his life, so it was not an option not to feed him well. Then I got a wonderful opportunity (to work) at \u003ca href=\"http://www.commonweal.org/programs/cancer-help.html\">Commonweal Cancer Health Program\u003c/a>. I really believe, truly, in that connection to food and to being a nourisher -- I felt like I had found my calling. \u003ca href=\"http://rebeccakatz.com/books/one-bite-at-a-time/\">One Bite at a Time\u003c/a> came out of my experience working with people individually and \u003ca href=\"http://rebeccakatz.com/books/the-cancer-fighting-kitchen/\">The Cancer Fighting Kitchen\u003c/a> came out because there was so much new science appearing. I was now at a different level, I had gotten my masters of science in nutrition, I was witness to this evolution. I look back and think, wow what a wonderful gift.\u003c/p>\n\u003cp>\u003cstrong>I think that is the gift that everyone is looking for in a career, being able to find the thing that you are meant to do in the world and be paid for it.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> Yes, I feel incredibly grateful.\u003c/p>\n\u003cp>\u003cstrong>EVENT:\u003c/strong>\u003cbr>\nApril 5, 7:15pm: \u003ca href=\"http://www.bookpassage.com/event/rebecca-katz-longevity-kitchen\">Rebecca Katz will be signing books at Book Passage in Corte Madera\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>RECIPES:\u003c/strong> \u003c/p>\n\u003ch3>\u003ca name=\"cauliflower\">\u003c/a>Golden Roasted Cauliflower\u003c/h3>\n\u003cp>Roasting cauliflower completely transforms it into a candy-like delight that yields to a gentle fork. The spices—cumin, coriander, and turmeric—really make this dish sing. Turmeric has anti-cancer and anti-inflammatory properties, and holds great promise for maintaining (and possibly improving) brain health. \u003c/p>\n\u003cfigure id=\"attachment_59381\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cauliflower600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cauliflower600.jpg\" alt=\"Golden Roasted Cauliflower. Photo: The Longevity Kitchen\" width=\"400\" class=\"size-full wp-image-59381\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Golden Roasted Cauliflower. Photo: The Longevity Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>1 medium head of cauliflower (about 2 1/2 to 3 pounds) cut into 1 1/2 inch florets (about 8 cups)\u003cbr>\n2 tablespoons of extra virgin olive oil\u003cbr>\n1/2 teaspoon sea salt\u003cbr>\n1/4 teaspoon freshly ground pepper\u003cbr>\n1/2 teaspoon cumin\u003cbr>\n1/4 teaspoon coriander\u003cbr>\n1/2 teaspoon turmeric\u003cbr>\n1 tablespoon minced garlic\u003cbr>\n1 teaspoon lemon juice\u003cbr>\n1 tablespoon finely chopped parsley or cilantro \u003c/p>\n\u003cp>Place the rack in the middle of the oven and preheat to 450°F. Line a baking sheet with parchment paper.\u003c/p>\n\u003cp>Toss the cauliflower with 2 tablespoons olive oil, salt, pepper, cumin, coriander, turmeric and garlic. Spread the cauliflower mixture in an even layer on the prepared pan. Bake until the cauliflower is golden and tender, about 25 to 35 minutes. Toss with spritz with fresh lemon juice and parsley or cilantro.\u003c/p>\n\u003cp>\u003cem>Variations:\u003c/em> If you’re not in a spicy mood, omit the spices and toss the cauliflower with olive, salt and pepper. You’ll love how sweet this vegetable tastes after its oven “sauna.”\u003c/p>\n\u003cp>\u003cem>Prep Time:\u003c/em> 10 minutes Cook Time: 25 minutes\u003cbr>\nStorage: Store refrigerated in airtight container for 2 days\u003c/p>\n\u003cp>\u003cem>Notes:\u003c/em> Chopping cauliflower releases enzymes that increase the bioavailability of its nutrients. Delaying cooking for 5-10 minutes after cutting helps insure that heat won’t destroy these enzymes’ effectiveness. Also, the enzymes need Vitamin C to activate, which can be accomplished with a hit of lemon or lime juice. \u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"sweetpotato\">\u003c/a>Bella’s Moroccan Spiced Sweet Potato Salad\u003c/h3>\n\u003cp>This is proof that exposure to vegetables expands one’s horizons, whether they have two legs or four. My 8 year old Portuguese Water dog Bella had become known around our house for her love of carrots. She literally comes running every time she hears the carrot peeler come out of the drawer. We figured ‘hmmm, that’s different for a dog,’ and played the approving parents. Well, she’s expanded her palate (or maybe she just likes orange-colored veggies). Now she’s on to sweet potatoes. No sooner do they hit the counter, than she’s dancing and singing around my feet. I quarter and square off the potatoes so she gets the ends, and she’s been known to get some serious hang time under her paws as she leaps for a toss. Seriously, Air Bud has nothing on Bella. Maybe she heard about how good sweet potatoes are for health. Their natural sweetness is perfectly balanced with high fiber content, slowing the rush of sugar into your system. That’s great for vasculature and mood. All I can say is, whenever I make this salad, Bella’s awfully happy.\u003c/p>\n\u003cfigure id=\"attachment_59380\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BellaSweetPotato600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BellaSweetPotato600.jpg\" alt=\"Bella’s Moroccan Spiced Sweet Potato Salad. Photo: Courtesy of The Longevity Kitchen\" width=\"400\" class=\"size-full wp-image-59380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bella’s Moroccan Spiced Sweet Potato Salad. Photo: Courtesy of The Longevity Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>2 tablespoons olive oil\u003cbr>\n1 cup onion, diced small\u003cbr>\n1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger\u003cbr>\n1 teaspoon cumin\u003cbr>\n1/2 teaspoon sweet paprika\u003cbr>\n1 pound orange-fleshed sweet potatoes or yams, peeled and cut into 1/2 inch cubes (2 medium sweet potatoes)\u003cbr>\n1/2 teaspoon sea salt,\u003cbr>\n1/2 cup filtered water\u003cbr>\n1/4 cup freshly squeezed orange juice (preferably blood orange)\u003cbr>\n1 teaspoon lemon zest\u003cbr>\n1 teaspoon orange zest\u003cbr>\n2 teaspoons maple syrup\u003cbr>\n2 tablespoon lemon juice\u003cbr>\n12 pitted kalamata olives cut in half\u003cbr>\n1/4 cup finely chopped flat-leaf parsley\u003cbr>\n1/4 cup toasted almonds or pistachios roughly chopped\u003c/p>\n\u003cp>Heat the olive oil in a deep sauté pan over medium heat, then add the onion and a generous pinch of salt and sauté for 3 to 5 minutes until onions are translucent and slightly golden. Add the ginger, cumin, paprika to the onions and sauté for 1 minute. Add the sweet potatoes, sea salt, the water, orange juice, and zests. Cook covered for 20 minutes, remove lid and continue cooking until potatoes are tender and the liquid is reduced to almost a glaze. Add the maple syrup and the lemon juice, and olives. Gently combine. Taste and add another pinch of salt or squeeze of lemon juice if desired. Transfer the potatoes to a bowl and garnish with the parsley and nuts. Serve at room temperature. \u003c/p>\n\u003cp>\u003cem>Prep Time:\u003c/em> 20 minutes\u003cbr>\n\u003cem>Cook Time:\u003c/em> 30 minutes\u003cbr>\n\u003cem>Storage:\u003c/em> Store refrigerated in airtight container for 5 days.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipes courtesy of Rebecca Katz, The Longevity Kitchen\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "PBS Wants YOUR Stories for New Film “Asian Chops”",
"title": "PBS Wants YOUR Stories for New Film “Asian Chops”",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_59100\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Lisa-Murphy400b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Lisa-Murphy400b.jpg\" alt=\"Lisa Murphy just started her own business making a spicy sriracha ketchup\" width=\"250\" class=\"size-full wp-image-59100\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lisa Murphy just started her own business making a spicy sriracha ketchup\u003c/figcaption>\u003c/figure>\n\u003cp>What does a T-shirt depicting a bottle of Sriracha holding hands with a bottle of Ketchup have to do with a launch party for a new PBS film? It’s an apt image for a documentary soon to be made by filmmaker \u003ca href=\"http://www.gracelee.net/\">Grace Lee\u003c/a>, with the working title “Asian Chops,” that aims to discover the changing landscape of Asian America as seen through a food lens.\u003c/p>\n\u003cp>Last Saturday, 150 Asian food fans attended KQED’s kick-off party and brainstorming session for the co-production of the \u003ca href=\"http://www.caamedia.org\">Center for Asian American Media\u003c/a> (CAAM) and \u003ca href=\"http://www.kqed.org\">KQED\u003c/a>. After enjoying the crowd-pleasing array of Chinese, Vietnamese, Balinese and Filipino dishes prepared by panelist Tim Lyum of \u003ca href=\"http://atticrestaurant.com/\">Attic Restaurant\u003c/a>, the gathering heard brief remarks from Grace Lee about her new project which has not yet begun filming and is scheduled to air on PBS Prime Time in June 2014.\u003c/p>\n\u003cfigure id=\"attachment_59058\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Collage-Chef-Lyum.jpg\">\u003cimg class=\"size-full wp-image-59058\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Collage-Chef-Lyum.jpg\" alt=\"Chef Lyum's Five Spice Chicken Bun and Balinese Lemongrass Satay\" width=\"1000\" height=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Lyum's Five Spice Chicken Bun and Balinese Lemongrass Satay\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview before Saturday’s event, Lee told Bay Area Bites that her films often use an unconventional storytelling approach. \u003c/p>\n\u003cblockquote>\u003cp>“Exploring Asian America through the conduit of food will allow us to examine bigger themes.” Lee hopes to dig deep into communities across the country to find unexpected stories, characters and juxtapositions. She is actively soliciting ideas for people and subjects to include. “We want this to be interactive, because we are trying to do something new. There’s no recipe for this. It’s kind of like Asian America. How do you define that anyway? Part of excitement of the project is using the process to really explore the topic itself.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_59061\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/panel-collage.jpg\">\u003cimg class=\"size-full wp-image-59061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/panel-collage.jpg\" alt=\"Tim Lyum, Loiuse Lo, Mark Matsumoto, Grace Lee\" width=\"1000\" height=\"363\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim Lyum, Loiuse Lo, Mark Matsumoto, Grace Lee\u003c/figcaption>\u003c/figure>\n\u003cp>After remarks from Lee, KQED producer Louise Lo, PBS food blogger \u003ca href=\"http://www.pbs.org/food/chefs/marc-matsumoto/\">Mark Matsumoto\u003c/a> and Chef Lyum, moderator Leslie Sbrocco (of KQED’s \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a>), invited members of the audience to come to the microphone and share their stories. Some people honored departed members of the Asian American community who had given generously of their time, food and wisdom. Many younger speakers typified a new energy and dedication.\u003c/p>\n\u003cp>Lisa Murphy, 27, owner of \u003ca href=\"http://sosusauces.com/\">Sosu Sauces\u003c/a> and the person wearing the ketchup/sriracha T-shirt, has started her own business making spicy sauces. She told the crowd how she immigrated from Shanghai to the U.S. when she was nine, speaking only Mandarin. \u003c/p>\n\u003cblockquote>\u003cp>“Learning English in fifth grade was the hardest thing, but everyday after school, when my aunt cooked traditional Chinese food for dinner, I watched and learned. It was a way for me to build confidence. Food was also a way to communicate with my Irish-American step-father who only spoke English.”\u003c/p>\u003c/blockquote>\n\u003cp>Murphy says she did “typical Asian American things,” like attend UC Berkeley and work in banking and finance, but realized that she usually spent her days talking about food with friends. When she told her “very traditional mother” she planned to quit her well-paying high-tech job and do something she loved, her mother was shocked, “A food business?” her mother demanded, “Why are you are going \u003cem>backward\u003c/em>?” Murphy explains that as Asians immigrate to the U.S., their first jobs are commonly cooking or doing deliveries for a restaurant. Now that her expanded line of spicy sauces is carried in stores like \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> and \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>, however, she reports that her mother is more accepting.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Murphy’s story of re-invention might be the perfect narrative for Lee’s film. One thing Lee is quick to admit is not perfect, however, is the film’s working title, “Asian Chops.” She hopes someone will suggest a better one. “PBS held a focus group and 'Asian Chops' was the best they came up with. It beat out other titles like 'Wok Across America' and 'Chop Suey Nation.'\"\u003c/p>\n\u003cfigure id=\"attachment_59090\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Eric-Ehler400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Eric-Ehler400.jpg\" alt=\"Eric Ehler of Seoul Patch and Gung Ho Restaurant rediscovered his cultural roots in Korea\" width=\"200\" class=\"size-full wp-image-59090\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eric Ehler of Seoul Patch and Gung Ho Restaurant rediscovered his cultural roots in Korea\u003c/figcaption>\u003c/figure>\n\u003cp>Another attendee at Saturday’s launch, Eric Ehler, chef at \u003ca href=\"http://www.gunghosf.com/about-gung-ho1.html\">Gung Ho Restaurant\u003c/a>, asked Lee to include stories with regional diversity. “Originally I’m from Iowa and I’m a Korean adoptee. It would be great for this show to connect with other Asian adoptees. We’re still Asian American. As a cook, I feel it’s my duty is to educate and help Korean adoptees understand more about their culture and traditions. When I left culinary school at 18, I went to Italy thinking I wanted to cook Italian and French cuisine. But ultimately I decided I needed to learn to cook Korean, it’s part of my heritage. So two years ago, I took my first trip to Seoul, tried to learn the language, and cooked at a restaurant there. I came back and started a pop-up called Seoul Patch. This show is important; it can inspire people.”\u003c/p>\n\u003cp>Grace Lee definitely wants her film to explore boundaries beyond the big cities of the East and West Coasts. Lee was born and raised in Columbia, Missouri, where she was afraid people thought her Korean American family was “weird and exotic.” “We had two refrigerators (one was for kimchi) and always worried about offending our neighbors.” She plans to include film shoots in the South and Midwest. “I’m excited to embark on this journey,” says Lee, “but I realize the topic is almost limitless. It’s not specifically about cooking, travel or famous chefs, but more about people we’ve never heard of: farmers, suppliers, the guy who introduced sushi to Texas.”\u003cbr>\nProducer Louise Lo told the crowd, “This unique point of view will hopefully come from people like you, who want to submit ideas. This is the first event to find out what you think should be included in the film. For the ideas that don’t make it into the film, we’ll also have web videos, blogs, recipes, photo essays on \u003ca href=\"www.pbs.org/food\">PBS.org/Food\u003c/a>.\"\u003c/p>\n\u003cfigure id=\"attachment_59092\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Indigo-Som400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Indigo-Som400.jpg\" alt=\"Indigo Som has strong opinions about Asian-American food\" width=\"200\" class=\"size-full wp-image-59092\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Indigo Som has strong opinions about Asian-American food\u003c/figcaption>\u003c/figure>\n\u003cp>“I don’t think you can really talk about Asian food in America without talking about racism and identity,\" commented Indigo Som, a visual artist, who worked on a \u003ca href=\"http://www.well.com/~indigo/crpintro.html\">project photographing Chinese restaurants\u003c/a> in places like Wyoming where there were very few Chinese people.\u003c/p>\n\u003cp>\"One of my pet peeves is the perception that Asian food should be cheap. And it’s supposed to be grungy and dive-y. Then I think, ‘Oh, is that because Chinese people are cheap and dirty?’ And as a foodie,\" Som said, \"it’s very frustrating to me because I want really good ingredients in my Chinese food and it’s hard to find a restaurant that does that because I guess most people won’t support it. For example, at the \u003ca href=\"http://www.ramenshop.com/\">Ramen Shop\u003c/a> in Oakland, most people are like ‘Oh my God, $14 for a bowl of ramen! It’s a crime.’ No it’s not, it’s because the ingredients are so much better.”\u003c/p>\n\u003cfigure id=\"attachment_59091\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Hyunjoo-Albrecht400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Hyunjoo-Albrecht400.jpg\" alt=\"Hyunjoo Albrecht makes and sells kimchi from her Grandmother's recipes\" width=\"200\" class=\"size-full wp-image-59091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hyunjoo Albrecht makes and sells kimchi from her Grandmother's recipes\u003c/figcaption>\u003c/figure>\n\u003cp>Hyunjoo Albrecht, came to the U.S. from South Korea 10 years ago. “As the oldest daughter in the family, I did a lot of housework and learned to make my grandmother’s kimchi…but thanks to my grandmother, now \u003ca href=\"http://www.sintogourmet.com/\">I make her kimchi\u003c/a> and sell it at grocery stores and the farmers market.”\u003cbr>\n“I think every Korean child has this experience:\" Albrecht added smiling, \"you eat a lot of galbi or barbeque and your stomach gets upset and your grandmother always brings you a bowl of kimchi juice and makes you drink it and it really calms your stomach. So now besides the kimchi, I have the juice left over and I’m selling this and I named it 'Kimchi Aid.' My grandmother couldn’t read; of course she didn’t know what 'probiotic' was, but she learned from experience it was good for the digestion. Now I have chiropractors and doctors asking me if I have any kimchi juice?\"\u003c/p>\n\u003cp>With one story easily leading to the next, time was for the launch was soon over. “I know this is a huge project for one-hour documentary,\" said Grace Lee, \"But maybe it can be a jumping off point for more. It’s important to go to places that we haven’t been before, even if it’s just down the street.”\u003c/p>\n\u003cp>You can listen to the audio of Saturday’s brain-storming launch party below and participate directly in shaping this exciting project by answering the following questions, which were on a survey distributed at Saturday’s event. Or share YOUR story; you might end up in Grace Lee’s new film.\u003c/p>\n\u003col>\n\u003cli>\u003cstrong>What’s a great title for this project?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>What topics or stories or communities are you interested in seeing in this film?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>If you could only eat one Asian dish for the rest of your life, what would it be?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Suggestions for the best/worst named Asian Restaurant. Where is it?\u003c/strong>\u003c/li>\n\u003c/ol>\n\u003cp>You can leave comments below or share your own story by sending an email to: asianchops@gmail.com\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ciframe src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F84915099\" frameborder=\"no\" scrolling=\"no\" width=\"100%\" height=\"166\">\u003c/iframe>\u003c/p>\n\n",
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"excerpt": "PBS is soliciting ideas, characters and locations for a new documentary by filmmaker Grace Lee with the working title “Asian Chops,” that aims to discover the changing landscape of Asian America as seen through a food lens.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59100\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Lisa-Murphy400b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Lisa-Murphy400b.jpg\" alt=\"Lisa Murphy just started her own business making a spicy sriracha ketchup\" width=\"250\" class=\"size-full wp-image-59100\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lisa Murphy just started her own business making a spicy sriracha ketchup\u003c/figcaption>\u003c/figure>\n\u003cp>What does a T-shirt depicting a bottle of Sriracha holding hands with a bottle of Ketchup have to do with a launch party for a new PBS film? It’s an apt image for a documentary soon to be made by filmmaker \u003ca href=\"http://www.gracelee.net/\">Grace Lee\u003c/a>, with the working title “Asian Chops,” that aims to discover the changing landscape of Asian America as seen through a food lens.\u003c/p>\n\u003cp>Last Saturday, 150 Asian food fans attended KQED’s kick-off party and brainstorming session for the co-production of the \u003ca href=\"http://www.caamedia.org\">Center for Asian American Media\u003c/a> (CAAM) and \u003ca href=\"http://www.kqed.org\">KQED\u003c/a>. After enjoying the crowd-pleasing array of Chinese, Vietnamese, Balinese and Filipino dishes prepared by panelist Tim Lyum of \u003ca href=\"http://atticrestaurant.com/\">Attic Restaurant\u003c/a>, the gathering heard brief remarks from Grace Lee about her new project which has not yet begun filming and is scheduled to air on PBS Prime Time in June 2014.\u003c/p>\n\u003cfigure id=\"attachment_59058\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Collage-Chef-Lyum.jpg\">\u003cimg class=\"size-full wp-image-59058\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Collage-Chef-Lyum.jpg\" alt=\"Chef Lyum's Five Spice Chicken Bun and Balinese Lemongrass Satay\" width=\"1000\" height=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Lyum's Five Spice Chicken Bun and Balinese Lemongrass Satay\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview before Saturday’s event, Lee told Bay Area Bites that her films often use an unconventional storytelling approach. \u003c/p>\n\u003cblockquote>\u003cp>“Exploring Asian America through the conduit of food will allow us to examine bigger themes.” Lee hopes to dig deep into communities across the country to find unexpected stories, characters and juxtapositions. She is actively soliciting ideas for people and subjects to include. “We want this to be interactive, because we are trying to do something new. There’s no recipe for this. It’s kind of like Asian America. How do you define that anyway? Part of excitement of the project is using the process to really explore the topic itself.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_59061\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/panel-collage.jpg\">\u003cimg class=\"size-full wp-image-59061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/panel-collage.jpg\" alt=\"Tim Lyum, Loiuse Lo, Mark Matsumoto, Grace Lee\" width=\"1000\" height=\"363\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim Lyum, Loiuse Lo, Mark Matsumoto, Grace Lee\u003c/figcaption>\u003c/figure>\n\u003cp>After remarks from Lee, KQED producer Louise Lo, PBS food blogger \u003ca href=\"http://www.pbs.org/food/chefs/marc-matsumoto/\">Mark Matsumoto\u003c/a> and Chef Lyum, moderator Leslie Sbrocco (of KQED’s \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a>), invited members of the audience to come to the microphone and share their stories. Some people honored departed members of the Asian American community who had given generously of their time, food and wisdom. Many younger speakers typified a new energy and dedication.\u003c/p>\n\u003cp>Lisa Murphy, 27, owner of \u003ca href=\"http://sosusauces.com/\">Sosu Sauces\u003c/a> and the person wearing the ketchup/sriracha T-shirt, has started her own business making spicy sauces. She told the crowd how she immigrated from Shanghai to the U.S. when she was nine, speaking only Mandarin. \u003c/p>\n\u003cblockquote>\u003cp>“Learning English in fifth grade was the hardest thing, but everyday after school, when my aunt cooked traditional Chinese food for dinner, I watched and learned. It was a way for me to build confidence. Food was also a way to communicate with my Irish-American step-father who only spoke English.”\u003c/p>\u003c/blockquote>\n\u003cp>Murphy says she did “typical Asian American things,” like attend UC Berkeley and work in banking and finance, but realized that she usually spent her days talking about food with friends. When she told her “very traditional mother” she planned to quit her well-paying high-tech job and do something she loved, her mother was shocked, “A food business?” her mother demanded, “Why are you are going \u003cem>backward\u003c/em>?” Murphy explains that as Asians immigrate to the U.S., their first jobs are commonly cooking or doing deliveries for a restaurant. Now that her expanded line of spicy sauces is carried in stores like \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> and \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>, however, she reports that her mother is more accepting.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Murphy’s story of re-invention might be the perfect narrative for Lee’s film. One thing Lee is quick to admit is not perfect, however, is the film’s working title, “Asian Chops.” She hopes someone will suggest a better one. “PBS held a focus group and 'Asian Chops' was the best they came up with. It beat out other titles like 'Wok Across America' and 'Chop Suey Nation.'\"\u003c/p>\n\u003cfigure id=\"attachment_59090\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Eric-Ehler400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Eric-Ehler400.jpg\" alt=\"Eric Ehler of Seoul Patch and Gung Ho Restaurant rediscovered his cultural roots in Korea\" width=\"200\" class=\"size-full wp-image-59090\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eric Ehler of Seoul Patch and Gung Ho Restaurant rediscovered his cultural roots in Korea\u003c/figcaption>\u003c/figure>\n\u003cp>Another attendee at Saturday’s launch, Eric Ehler, chef at \u003ca href=\"http://www.gunghosf.com/about-gung-ho1.html\">Gung Ho Restaurant\u003c/a>, asked Lee to include stories with regional diversity. “Originally I’m from Iowa and I’m a Korean adoptee. It would be great for this show to connect with other Asian adoptees. We’re still Asian American. As a cook, I feel it’s my duty is to educate and help Korean adoptees understand more about their culture and traditions. When I left culinary school at 18, I went to Italy thinking I wanted to cook Italian and French cuisine. But ultimately I decided I needed to learn to cook Korean, it’s part of my heritage. So two years ago, I took my first trip to Seoul, tried to learn the language, and cooked at a restaurant there. I came back and started a pop-up called Seoul Patch. This show is important; it can inspire people.”\u003c/p>\n\u003cp>Grace Lee definitely wants her film to explore boundaries beyond the big cities of the East and West Coasts. Lee was born and raised in Columbia, Missouri, where she was afraid people thought her Korean American family was “weird and exotic.” “We had two refrigerators (one was for kimchi) and always worried about offending our neighbors.” She plans to include film shoots in the South and Midwest. “I’m excited to embark on this journey,” says Lee, “but I realize the topic is almost limitless. It’s not specifically about cooking, travel or famous chefs, but more about people we’ve never heard of: farmers, suppliers, the guy who introduced sushi to Texas.”\u003cbr>\nProducer Louise Lo told the crowd, “This unique point of view will hopefully come from people like you, who want to submit ideas. This is the first event to find out what you think should be included in the film. For the ideas that don’t make it into the film, we’ll also have web videos, blogs, recipes, photo essays on \u003ca href=\"www.pbs.org/food\">PBS.org/Food\u003c/a>.\"\u003c/p>\n\u003cfigure id=\"attachment_59092\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Indigo-Som400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Indigo-Som400.jpg\" alt=\"Indigo Som has strong opinions about Asian-American food\" width=\"200\" class=\"size-full wp-image-59092\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Indigo Som has strong opinions about Asian-American food\u003c/figcaption>\u003c/figure>\n\u003cp>“I don’t think you can really talk about Asian food in America without talking about racism and identity,\" commented Indigo Som, a visual artist, who worked on a \u003ca href=\"http://www.well.com/~indigo/crpintro.html\">project photographing Chinese restaurants\u003c/a> in places like Wyoming where there were very few Chinese people.\u003c/p>\n\u003cp>\"One of my pet peeves is the perception that Asian food should be cheap. And it’s supposed to be grungy and dive-y. Then I think, ‘Oh, is that because Chinese people are cheap and dirty?’ And as a foodie,\" Som said, \"it’s very frustrating to me because I want really good ingredients in my Chinese food and it’s hard to find a restaurant that does that because I guess most people won’t support it. For example, at the \u003ca href=\"http://www.ramenshop.com/\">Ramen Shop\u003c/a> in Oakland, most people are like ‘Oh my God, $14 for a bowl of ramen! It’s a crime.’ No it’s not, it’s because the ingredients are so much better.”\u003c/p>\n\u003cfigure id=\"attachment_59091\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Hyunjoo-Albrecht400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Hyunjoo-Albrecht400.jpg\" alt=\"Hyunjoo Albrecht makes and sells kimchi from her Grandmother's recipes\" width=\"200\" class=\"size-full wp-image-59091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hyunjoo Albrecht makes and sells kimchi from her Grandmother's recipes\u003c/figcaption>\u003c/figure>\n\u003cp>Hyunjoo Albrecht, came to the U.S. from South Korea 10 years ago. “As the oldest daughter in the family, I did a lot of housework and learned to make my grandmother’s kimchi…but thanks to my grandmother, now \u003ca href=\"http://www.sintogourmet.com/\">I make her kimchi\u003c/a> and sell it at grocery stores and the farmers market.”\u003cbr>\n“I think every Korean child has this experience:\" Albrecht added smiling, \"you eat a lot of galbi or barbeque and your stomach gets upset and your grandmother always brings you a bowl of kimchi juice and makes you drink it and it really calms your stomach. So now besides the kimchi, I have the juice left over and I’m selling this and I named it 'Kimchi Aid.' My grandmother couldn’t read; of course she didn’t know what 'probiotic' was, but she learned from experience it was good for the digestion. Now I have chiropractors and doctors asking me if I have any kimchi juice?\"\u003c/p>\n\u003cp>With one story easily leading to the next, time was for the launch was soon over. “I know this is a huge project for one-hour documentary,\" said Grace Lee, \"But maybe it can be a jumping off point for more. It’s important to go to places that we haven’t been before, even if it’s just down the street.”\u003c/p>\n\u003cp>You can listen to the audio of Saturday’s brain-storming launch party below and participate directly in shaping this exciting project by answering the following questions, which were on a survey distributed at Saturday’s event. Or share YOUR story; you might end up in Grace Lee’s new film.\u003c/p>\n\u003col>\n\u003cli>\u003cstrong>What’s a great title for this project?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>What topics or stories or communities are you interested in seeing in this film?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>If you could only eat one Asian dish for the rest of your life, what would it be?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Suggestions for the best/worst named Asian Restaurant. Where is it?\u003c/strong>\u003c/li>\n\u003c/ol>\n\u003cp>You can leave comments below or share your own story by sending an email to: asianchops@gmail.com\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Chef Dennis Leary: One New Farm, Two New Restaurants",
"title": "Chef Dennis Leary: One New Farm, Two New Restaurants",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_58868\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Dennis-Leary-with-Staff1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Dennis-Leary-with-Staff1000.jpg\" alt=\"Dennis Leary with Staff. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58868\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juliana Calderon, Dennis Leary and Luis Euan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Great eats alert:\u003c/strong> in the very near future, Dennis Leary will open two new spots--Cafe Terminus and a to-be-named bar at the corner of Geary and Leavenworth in San Francisco. The chef has also added a 40-acre Capay Valley farm to his roster and is the chef-owner of spots that showcase culinary consistency (pulled pork with mustard cabbage sandwich on freshly baked bread, anyone?) with a deeply personal feel: from Canteen, to Golden West, The Sentinel and a bar, plus House of Shields. Leary’s goal of operating seven eateries is getting closer to becoming a reality—the name of his corporation is \u003ca href=\"http://en.wikipedia.org/wiki/Pleiades\">Pleiades\u003c/a>, which means “seven sisters” and is from Greek mythology. Leary presents as a focused and driven chef and is not one to use Twitter or other social media, although he lets his staff post menu updates since they are excited to do so. He appears to be succeeding without being trendy--an example being no TV or clock for a definite old school charm at House of Shields. He is exploring a \"100 Menus Project\" based upon the 1971 tome, \u003cem>\u003ca href=\"http://www.amazon.com/hundred-glories-cooking-Courtine-Translated/dp/B000VZIG3C\">The Hundred Glories of French Cuisine\u003c/a>\u003c/em> by Robert Courtine at Canteen. A \"100 Menus\" dinner costs \"around 50 bucks.\" His office is above the Sentinel and is lined with books and historical images. We caught up in person recently to find out more about his new spots and ideas on hospitality. His comments have been edited for length and clarity. \u003c/p>\n\u003cfigure id=\"attachment_58866\" class=\"wp-caption alignright\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Books600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Books600-190x190.jpg\" alt=\"Books in Chef Leary's office. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-58866\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Books in Chef Leary's office\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>As a chef and businessman, what would you like to be known for?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> A lack of pretentiousness (laughs). Which in its way may be pretentious. I don’t know if a restaurant is a form of art. I have mixed feelings about consumption and it is a big generalization that I have to qualify. I won’t argue for empty storefronts but I’m concerned that bookstores are disappearing. Take public transportation, walk around or go to restaurant and you’ll find that people are on their iPads or phones. I have a restaurant stocked with books from my own collection and no one reads, or they rarely do. One of the great things I love is literature. I think I’m part of a dying species. In my way I want to maintain San Francisco bohemianism that is under threat. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your mentors & how have you grown in this business?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> My business mentors are \u003ca href=\"http://www.sangiacomo-vineyards.com/about/family\">Angelo Sangiacomo\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieporent\u003c/a> and \u003ca href=\"http://chipconley.com/\">Chip Conley\u003c/a>. \u003ca href=\"http://www.linkedin.com/in/alainrondelli\">Alain Rondelli\u003c/a> is a great chef. Angelo and his wife called to congratulate me when I was first starting and I admire that he is self-made, 100 percent. After awhile in this industry, it has become just self-taught and self-directed for me. I don’t think my style is derivative. I have a lot of customers who trust what I do and get it. \u003c/p>\n\u003cp>I got a nice letter of congratulations from Thomas Keller. That was such a classy gesture and a cool thing for me to see ‘oh, he’s paying attention.’\u003c/p>\n\u003cp>Publicity upsets the balance. People come in with expectations. I built a restaurant with $50,000 and it’s next to a bathroom and dorm by the Academy of Art. I’m not using fancy china and there aren’t plush seats. Whatever money I make goes back into the restaurants. I’m using the most basic packaging and china, and keeping it as simple as possible. I want people to go in and enjoy themselves with a dining experience that harkens back to maternal child connections. Pretty much every meal we eat, that dynamic is at play and it is always present with just the very act of being served. However, you’re paying for it. That is a relationship that’s attractive to a lot of people and they want a clean transaction. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The service industry has exploded and people don’t make their lunch anymore. They go and get it. With my places, we want to provide sustenance and not get in the way. I love talking to people and feel like I have a real connection to my customers. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Tell us about your new places and farm in Capay Valley. \u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> The two San Francisco deals are technically done and we’re applying for our liquor license for the bar. I haven’t spent more than 30 seconds in there but am interested in the bar from a design and hospitality standpoint. It’s a tiny place that will become small and beautiful. We’ll have some great cocktails. The area where the bar is still feels urban and interesting and getting the bar space was one of these six degrees of separation things: there’s a whole network of brokers and listing agents that you talk to all the time. Getting the spot has to do with the fact that basic politeness pays off and we made an offer that is attractive.\u003c/p>\n\u003cp>For Café Terminus, we’re dedicated to simple food and drinks, also with strong hospitality. People want their name remembered—I know I like places where the staff remembers me. There’s more competition in the Financial District now: get a sushi burrito, or visit the grilled cheese chain. But that doesn't matter. I’m more concerned in referencing culinary tradition in a way without being retro and nostalgic. When you’re trying to do old timey SF nostalgic shit, it doesn’t work. \u003c/p>\n\u003cp>I use knives and wooden spoons in my cooking style and don’t use a lot of fancy new techniques although I am certainly familiar with them. I’m just not interested and feel like food should not get in the way. I’m not selling an experience. What I want is a lively dining room with a convivial atmosphere and food to be delicious and well-prepared. It’s a business. I’m not trying to prove that I’m smart and it’s not a monument to myself.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/strawberries1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/strawberries1000-190x190.jpg\" alt=\"Organic Albion strawberries Photo courtesy Gauchito Hill Farm\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58875\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/squash1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/squash1000-190x190.jpg\" alt='Heirloom winter squash \"Carnival\" Photo courtesy Gauchito Hill Farm' width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58874\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/farm400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/farm400-190x190.jpg\" alt=\"Baby butter lettuce from the 2012 season Photo courtesy Gauchito Hill Farm\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58881\">\u003c/a>\u003c/p>\n\u003cp>I have a 40-acre farm in Capay Valley called Gauchito Hill Farm. There’s a river through it and two farmers, Thea Rittenhouse and Andres Marega own and run their own business and are my tenants. Their business is expanding and this summer I will use some of their produce on my menus. I want to help them out to the extent that I can and not be in the way. They have lettuce and spring mixes, Asian greens, carrots, and herbs. In Capay Valley, there are people who have lived for generations up there. I appreciate that.\u003c/p>\n\u003cp>I will also start taking my restaurant compost up to the farm, and started training my staff on doing that. I’d rather use the compost myself than see it go to Recology.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What factors are at play with your culinary work in a small restaurant space like Canteen?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> The economics of the Canteen space demand that the food be very simple. It is a business. No one goes into the restaurant business to make a living. You go into it because you enjoy it. I’m not some East Bay idealist and use organic everything and then fail. My food is dominated by necessity and I have to factor in, “What can I get that people will like?” \u003c/p>\n\u003cp>I’m not there to prove that I’m smart or forage or pickle my own things. Now there’s a whole legion of people doing that and when I did have the time I used to pickle, cure and butcher. Now it comes down to, “What’s a realistic use of my time?” \u003c/p>\n\u003cp>It’s just me and the sous chef working there and we want things to taste right and go out hot or cold, as they are meant to.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Your sandwiches are creative and have a popular following downtown. What are the bestseller sandwiches for the Sentinel and Golden West?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> At Golden West, it’s the short rib sandwich. Corned beef is the best seller at the Sentinel. I rarely eat anything when I’m at the Sentinel. I just pick and choose bites of things. Our production kitchen is over at Golden West, so there is a lot of logistics to coordinate there. \u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Order-at-Golden-West1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Order-at-Golden-West1000-190x190.jpg\" alt=\"Order window at Golden West Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58872\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/DennisMakesSando600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/DennisMakesSando600-190x190.jpg\" alt=\"Dennis Leary wraps up a sandwich at Golden West Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58869\">\u003c/a>\u003c/div>\n\u003cfigure id=\"attachment_58873\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Rabbit-Pate-Sando-From-Sentinel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Rabbit-Pate-Sando-From-Sentinel1000.jpg\" alt=\"Rabbit Pate Sandwich from the Sentinel Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58873\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rabbit Pate Sandwich from the Sentinel Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites:\u003cstrong> Where do you like to eat in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> I like \u003ca href=\"http://www.yelp.com/biz/yuet-lee-san-francisco\">Yuet Lee\u003c/a>, and places in North Beach, where I live. I like \u003ca href=\"http://www.calzonesf.com/\">Calzone’s\u003c/a> look and that it has neon on the front. They’re nice there and it's fun to go there on a Monday night. The places I like have been in San Francisco for years. You don’t have to wait in line. They’re not flooded with people. They’re real. You can’t try to be authentic. You need a little weariness and to have been around for awhile. The whole notion of an instant classic, I don’t buy it. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/GoldenWest-Ext-Flowers600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/GoldenWest-Ext-Flowers600-190x190.jpg\" alt=\"Golden West. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58871\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/ExtHouseofShields600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/ExtHouseofShields600-190x190.jpg\" alt=\"House of Shields. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58870\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/TheSentinelExt1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/TheSentinelExt1000-190x190.jpg\" alt=\"The Sentinel. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58876\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfcanteen.com/\">Canteen\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=canteen+sf&hl=en&ll=37.785068,-122.415375&spn=0.010616,0.027165&sll=37.7577,-122.4376&sspn=0.093644,0.10643&t=v&hq=canteen&hnear=San+Francisco,+California&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n817 Sutter St.\u003cbr>\nSan Francisco CA 94109\u003cbr>\n(415) 928-8870\u003c/p>\n\u003cp>\u003ca href=\"http://theauwest.com/\">Golden West\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=golden+west+sf+ca&hl=en&ll=37.804612,-122.403611&spn=0.042452,0.108662&sll=37.785068,-122.415375&sspn=0.010616,0.027165&t=v&hq=golden+west&hnear=San+Francisco,+California&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n8 Trinity St.\u003cbr>\nSan Francisco CA 94109\u003cbr>\n(415) 216-6443\u003c/p>\n\u003cp>\u003ca href=\"http://www.thehouseofshields.com/\"> House of Shields\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=House+of+Shields+sf+ca&hl=en&ll=37.791893,-122.401091&spn=0.010615,0.027165&sll=37.804612,-122.403611&sspn=0.042452,0.108662&t=v&hq=House+of+Shields+sf+ca&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n39 New Montgomery St.\u003cbr>\nSan Francisco CA 94105\u003cbr>\n(415) 216-6443\u003c/p>\n\u003cp>\u003ca href=\"http://www.thesentinelsf.com/\">The Sentinel\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=the+sentinel+sf+ca&hl=en&ll=37.802694,-122.401391&spn=0.042453,0.108662&sll=37.790087,-122.401234&sspn=0.005308,0.013583&t=v&hq=the+sentinel&hnear=San+Francisco,+California&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n35 New Montgomery St.\u003cbr>\nSan Francisco CA 94105\u003cbr>\n(415) 284-9960\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.gauchitohillfarm.com/\">Gauchito Hill Farm\u003c/a>\u003cbr>\n Brooks CA\u003cbr>\n(530) 796-0704\u003cbr>\nEmail Address: gauchitohillfarm@gmail.com\u003c/p>\n\n",
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"excerpt": "Chef Dennis Leary explains his culinary style and is opening two new spots: a bar and a restaurant in San Francisco. The chef is also working with a Capay Valley farm, and will use produce from Gauchito Hill Farm at his sandwich shops and restaurants this summer.",
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"description": "Chef Dennis Leary explains his culinary style and is opening two new spots: a bar and a restaurant in San Francisco. The chef is also working with a Capay Valley farm, and will use produce from Gauchito Hill Farm at his sandwich shops and restaurants this summer.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58868\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Dennis-Leary-with-Staff1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Dennis-Leary-with-Staff1000.jpg\" alt=\"Dennis Leary with Staff. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58868\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juliana Calderon, Dennis Leary and Luis Euan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Great eats alert:\u003c/strong> in the very near future, Dennis Leary will open two new spots--Cafe Terminus and a to-be-named bar at the corner of Geary and Leavenworth in San Francisco. The chef has also added a 40-acre Capay Valley farm to his roster and is the chef-owner of spots that showcase culinary consistency (pulled pork with mustard cabbage sandwich on freshly baked bread, anyone?) with a deeply personal feel: from Canteen, to Golden West, The Sentinel and a bar, plus House of Shields. Leary’s goal of operating seven eateries is getting closer to becoming a reality—the name of his corporation is \u003ca href=\"http://en.wikipedia.org/wiki/Pleiades\">Pleiades\u003c/a>, which means “seven sisters” and is from Greek mythology. Leary presents as a focused and driven chef and is not one to use Twitter or other social media, although he lets his staff post menu updates since they are excited to do so. He appears to be succeeding without being trendy--an example being no TV or clock for a definite old school charm at House of Shields. He is exploring a \"100 Menus Project\" based upon the 1971 tome, \u003cem>\u003ca href=\"http://www.amazon.com/hundred-glories-cooking-Courtine-Translated/dp/B000VZIG3C\">The Hundred Glories of French Cuisine\u003c/a>\u003c/em> by Robert Courtine at Canteen. A \"100 Menus\" dinner costs \"around 50 bucks.\" His office is above the Sentinel and is lined with books and historical images. We caught up in person recently to find out more about his new spots and ideas on hospitality. His comments have been edited for length and clarity. \u003c/p>\n\u003cfigure id=\"attachment_58866\" class=\"wp-caption alignright\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Books600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Books600-190x190.jpg\" alt=\"Books in Chef Leary's office. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-58866\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Books in Chef Leary's office\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>As a chef and businessman, what would you like to be known for?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> A lack of pretentiousness (laughs). Which in its way may be pretentious. I don’t know if a restaurant is a form of art. I have mixed feelings about consumption and it is a big generalization that I have to qualify. I won’t argue for empty storefronts but I’m concerned that bookstores are disappearing. Take public transportation, walk around or go to restaurant and you’ll find that people are on their iPads or phones. I have a restaurant stocked with books from my own collection and no one reads, or they rarely do. One of the great things I love is literature. I think I’m part of a dying species. In my way I want to maintain San Francisco bohemianism that is under threat. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your mentors & how have you grown in this business?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> My business mentors are \u003ca href=\"http://www.sangiacomo-vineyards.com/about/family\">Angelo Sangiacomo\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieporent\u003c/a> and \u003ca href=\"http://chipconley.com/\">Chip Conley\u003c/a>. \u003ca href=\"http://www.linkedin.com/in/alainrondelli\">Alain Rondelli\u003c/a> is a great chef. Angelo and his wife called to congratulate me when I was first starting and I admire that he is self-made, 100 percent. After awhile in this industry, it has become just self-taught and self-directed for me. I don’t think my style is derivative. I have a lot of customers who trust what I do and get it. \u003c/p>\n\u003cp>I got a nice letter of congratulations from Thomas Keller. That was such a classy gesture and a cool thing for me to see ‘oh, he’s paying attention.’\u003c/p>\n\u003cp>Publicity upsets the balance. People come in with expectations. I built a restaurant with $50,000 and it’s next to a bathroom and dorm by the Academy of Art. I’m not using fancy china and there aren’t plush seats. Whatever money I make goes back into the restaurants. I’m using the most basic packaging and china, and keeping it as simple as possible. I want people to go in and enjoy themselves with a dining experience that harkens back to maternal child connections. Pretty much every meal we eat, that dynamic is at play and it is always present with just the very act of being served. However, you’re paying for it. That is a relationship that’s attractive to a lot of people and they want a clean transaction. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The service industry has exploded and people don’t make their lunch anymore. They go and get it. With my places, we want to provide sustenance and not get in the way. I love talking to people and feel like I have a real connection to my customers. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Tell us about your new places and farm in Capay Valley. \u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> The two San Francisco deals are technically done and we’re applying for our liquor license for the bar. I haven’t spent more than 30 seconds in there but am interested in the bar from a design and hospitality standpoint. It’s a tiny place that will become small and beautiful. We’ll have some great cocktails. The area where the bar is still feels urban and interesting and getting the bar space was one of these six degrees of separation things: there’s a whole network of brokers and listing agents that you talk to all the time. Getting the spot has to do with the fact that basic politeness pays off and we made an offer that is attractive.\u003c/p>\n\u003cp>For Café Terminus, we’re dedicated to simple food and drinks, also with strong hospitality. People want their name remembered—I know I like places where the staff remembers me. There’s more competition in the Financial District now: get a sushi burrito, or visit the grilled cheese chain. But that doesn't matter. I’m more concerned in referencing culinary tradition in a way without being retro and nostalgic. When you’re trying to do old timey SF nostalgic shit, it doesn’t work. \u003c/p>\n\u003cp>I use knives and wooden spoons in my cooking style and don’t use a lot of fancy new techniques although I am certainly familiar with them. I’m just not interested and feel like food should not get in the way. I’m not selling an experience. What I want is a lively dining room with a convivial atmosphere and food to be delicious and well-prepared. It’s a business. I’m not trying to prove that I’m smart and it’s not a monument to myself.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/strawberries1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/strawberries1000-190x190.jpg\" alt=\"Organic Albion strawberries Photo courtesy Gauchito Hill Farm\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58875\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/squash1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/squash1000-190x190.jpg\" alt='Heirloom winter squash \"Carnival\" Photo courtesy Gauchito Hill Farm' width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58874\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/farm400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/farm400-190x190.jpg\" alt=\"Baby butter lettuce from the 2012 season Photo courtesy Gauchito Hill Farm\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58881\">\u003c/a>\u003c/p>\n\u003cp>I have a 40-acre farm in Capay Valley called Gauchito Hill Farm. There’s a river through it and two farmers, Thea Rittenhouse and Andres Marega own and run their own business and are my tenants. Their business is expanding and this summer I will use some of their produce on my menus. I want to help them out to the extent that I can and not be in the way. They have lettuce and spring mixes, Asian greens, carrots, and herbs. In Capay Valley, there are people who have lived for generations up there. I appreciate that.\u003c/p>\n\u003cp>I will also start taking my restaurant compost up to the farm, and started training my staff on doing that. I’d rather use the compost myself than see it go to Recology.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What factors are at play with your culinary work in a small restaurant space like Canteen?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> The economics of the Canteen space demand that the food be very simple. It is a business. No one goes into the restaurant business to make a living. You go into it because you enjoy it. I’m not some East Bay idealist and use organic everything and then fail. My food is dominated by necessity and I have to factor in, “What can I get that people will like?” \u003c/p>\n\u003cp>I’m not there to prove that I’m smart or forage or pickle my own things. Now there’s a whole legion of people doing that and when I did have the time I used to pickle, cure and butcher. Now it comes down to, “What’s a realistic use of my time?” \u003c/p>\n\u003cp>It’s just me and the sous chef working there and we want things to taste right and go out hot or cold, as they are meant to.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Your sandwiches are creative and have a popular following downtown. What are the bestseller sandwiches for the Sentinel and Golden West?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> At Golden West, it’s the short rib sandwich. Corned beef is the best seller at the Sentinel. I rarely eat anything when I’m at the Sentinel. I just pick and choose bites of things. Our production kitchen is over at Golden West, so there is a lot of logistics to coordinate there. \u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Order-at-Golden-West1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Order-at-Golden-West1000-190x190.jpg\" alt=\"Order window at Golden West Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58872\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/DennisMakesSando600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/DennisMakesSando600-190x190.jpg\" alt=\"Dennis Leary wraps up a sandwich at Golden West Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58869\">\u003c/a>\u003c/div>\n\u003cfigure id=\"attachment_58873\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Rabbit-Pate-Sando-From-Sentinel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Rabbit-Pate-Sando-From-Sentinel1000.jpg\" alt=\"Rabbit Pate Sandwich from the Sentinel Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58873\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rabbit Pate Sandwich from the Sentinel Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites:\u003cstrong> Where do you like to eat in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> I like \u003ca href=\"http://www.yelp.com/biz/yuet-lee-san-francisco\">Yuet Lee\u003c/a>, and places in North Beach, where I live. I like \u003ca href=\"http://www.calzonesf.com/\">Calzone’s\u003c/a> look and that it has neon on the front. They’re nice there and it's fun to go there on a Monday night. The places I like have been in San Francisco for years. You don’t have to wait in line. They’re not flooded with people. They’re real. You can’t try to be authentic. You need a little weariness and to have been around for awhile. The whole notion of an instant classic, I don’t buy it. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/GoldenWest-Ext-Flowers600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/GoldenWest-Ext-Flowers600-190x190.jpg\" alt=\"Golden West. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58871\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/ExtHouseofShields600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/ExtHouseofShields600-190x190.jpg\" alt=\"House of Shields. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58870\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/TheSentinelExt1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/TheSentinelExt1000-190x190.jpg\" alt=\"The Sentinel. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58876\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfcanteen.com/\">Canteen\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=canteen+sf&hl=en&ll=37.785068,-122.415375&spn=0.010616,0.027165&sll=37.7577,-122.4376&sspn=0.093644,0.10643&t=v&hq=canteen&hnear=San+Francisco,+California&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n817 Sutter St.\u003cbr>\nSan Francisco CA 94109\u003cbr>\n(415) 928-8870\u003c/p>\n\u003cp>\u003ca href=\"http://theauwest.com/\">Golden West\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=golden+west+sf+ca&hl=en&ll=37.804612,-122.403611&spn=0.042452,0.108662&sll=37.785068,-122.415375&sspn=0.010616,0.027165&t=v&hq=golden+west&hnear=San+Francisco,+California&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n8 Trinity St.\u003cbr>\nSan Francisco CA 94109\u003cbr>\n(415) 216-6443\u003c/p>\n\u003cp>\u003ca href=\"http://www.thehouseofshields.com/\"> House of Shields\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=House+of+Shields+sf+ca&hl=en&ll=37.791893,-122.401091&spn=0.010615,0.027165&sll=37.804612,-122.403611&sspn=0.042452,0.108662&t=v&hq=House+of+Shields+sf+ca&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n39 New Montgomery St.\u003cbr>\nSan Francisco CA 94105\u003cbr>\n(415) 216-6443\u003c/p>\n\u003cp>\u003ca href=\"http://www.thesentinelsf.com/\">The Sentinel\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=the+sentinel+sf+ca&hl=en&ll=37.802694,-122.401391&spn=0.042453,0.108662&sll=37.790087,-122.401234&sspn=0.005308,0.013583&t=v&hq=the+sentinel&hnear=San+Francisco,+California&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n35 New Montgomery St.\u003cbr>\nSan Francisco CA 94105\u003cbr>\n(415) 284-9960\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.gauchitohillfarm.com/\">Gauchito Hill Farm\u003c/a>\u003cbr>\n Brooks CA\u003cbr>\n(530) 796-0704\u003cbr>\nEmail Address: gauchitohillfarm@gmail.com\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Passover Recipes from Bay Area Restaurants: Comal's Matzo Ball Soup + Firefly 's Kugel",
"title": "Passover Recipes from Bay Area Restaurants: Comal's Matzo Ball Soup + Firefly 's Kugel",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/matzo-happypassover.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/matzo-happypassover.jpg\" alt=\"Happy Passover - Matzo\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-58738\">\u003c/a>\u003c/p>\n\u003cp>Happy \u003ca href=\"http://en.wikipedia.org/wiki/Passover\">Passover\u003c/a>! The Jewish holiday celebrating exodus and freedom starts at sundown this Monday, March 25, and continues for the next eight days. The foods served during this holiday week are influenced primarily by the prohibition on eating any kinds of grains or flour. \u003c/p>\n\u003cp>The prohibition isn't so much on the grains themselves, but on leavening, and if there's one things grains do really well once they're moistened is to interact with natural or added yeasts and --poof!--start fermenting into tasty, stretchy, airy-chewy dough (or alcohol). So, no leavening=no grains. The only allowable grain product is matzo, the crackly-thin flatbread that must be mixed, shaped and baked in no more than 18 minutes exactly. Any more time than that and fermentation can start to occur. \u003c/p>\n\u003cp>As a result, matzo is the only breadstuff of the holiday, and its cousins, matzo meal (coarse matzo crumbs) and matzo cake meal (the same, only finer) the main substitutes for flour. Potato starch stands in for corn starch, and ground nuts give structure and heft to dozens of cakes. I've already sung the praises of my breakfast mainstay, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/28/passover-baking/\">Passover rolls\u003c/a>, and every Jewish cook I know has a favorite flourless chocolate cake (like \u003ca href=\"http://labellecuisine.com/archives/Chocolate/Three%20Chocolate%20Cakes%20(Laurie%20Colwin).htm\">Laurie Colwin's bittersweet chocolate-almond cake\u003c/a>, based on a classic recipe of Elizabeth David's) for dessert. \u003c/p>\n\u003cfigure id=\"attachment_58750\" class=\"wp-caption alignright\" style=\"max-width: 192px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/comal-chefmatt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/comal-chefmatt-192x290.jpg\" alt=\"Comal Chef Matt Gandin offers his own spin on traditional matzo ball soup. Photo courtesy of Comal\" width=\"192\" height=\"290\" class=\"size-medium wp-image-58750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Comal Chef Matt Gandin offers his own spin on traditional matzo ball soup. Photo courtesy of Comal\u003c/figcaption>\u003c/figure>\n\u003cp>So, sweet or savory, matzoh is a mainstay of this week. Passover being a celebration of spring, there are also a wealth of ways to feature the beauty of the season's first new vegetables and fruits on your table through the influences of Jewish culinary traditions around the world. At \u003ca href=\"http://www.fireflyrestaurant.com/Passover.html\">Firefly\u003c/a>, \u003ca href=\"http://delfinasf.com/restaurant/passover-2013-at-delfina\">Delfina\u003c/a>, \u003ca href=\"http://www.comalberkeley.com\">Comal\u003c/a>, and \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a>, the chefs and staff are adding special Passover dishes to the menu next week, inspired by recipes and flavors from Italy to Mexico and beyond. (Perbacco will be limited to one special dinner on Wednesday, March 27.) \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Jalapeno in matzo balls? Cauliflower in kugel? Why not? Matt Gandin, executive chef at Berkeley's Comal, offers his own spin on traditional matzoh-ball soup, making a Mexican-inspired caldo de pollo with cilantro-jalapeno matzo balls. Meanwhile, Brad Levy of Firefly makes his classic kugel colorful with roasted carrots, broccoli, and cauliflower. \u003c/p>\n\u003cp>\u003cstrong>Comal's Caldo de Pollo with Cilantro-Jalapeno Matzo Balls\u003c/strong>\u003cbr>\n\u003cem>Adapted from a recipe by Matt Gandin. \u003c/em>\u003c/p>\n\u003cp>Comal's caldo de pollo features a rich chicken broth spiced with dried chiles and filled with shredded chicken and spring vegetables. Fresh jalapenos and cilantro add Mexican flavor to the traditional matzo dumplings. \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>For the broth:\u003c/em>\n\u003cli>1 whole chicken\u003c/li>\n\u003cli>1 yellow onion\u003c/li>\n\u003cli>1 carrot\u003c/li>\n\u003cli>1 stalk celery\u003c/li>\n\u003cli>2 cloves garlic\u003c/li>\n\u003cli>1 sprig thyme\u003c/li>\n\u003cli>1 sprig cilantro\u003c/li>\n\u003cli>1 jalapeno, whole\u003c/li>\n\u003cli>Pinch black peppercorns\u003c/li>\n\u003cli>Kosher salt to taste\u003c/li>\n\u003cp>\u003cem>For the matzo balls:\u003c/em>\u003c/p>\n\u003cli>1 cup matzo meal\u003c/li>\n\u003cli>4 eggs\u003c/li>\n\u003cli>1/4 cup sparkling water\u003c/li>\n\u003cli>1/4 cup chicken fat, melted\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>Pinch ground black pepper\u003c/li>\n\u003cli>1 large jalapeno, seeds removed, minced\u003c/li>\n\u003cli>1/2 bunch cilantro, stems removed, chopped\u003c/li>\n\u003cp>\u003cem>For the soup:\u003c/em>\u003c/p>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1 yellow onion, sliced in 1/2 inch strips\u003c/li>\n\u003cli>1 large carrot, split lengthwise, then sliced in 1/4 inch thick half moons\u003c/li>\n\u003cli>1 stalk celery, sliced in 1/4 inch half moons\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 cup canned tomatoes, chopped\u003c/li>\n\u003cli>2 oz tequila\u003c/li>\n\u003cli>2 dried morita chiles, toasted and ground\u003c/li>\n\u003cli>3 qts chicken broth, from broth recipe, above\u003c/li>\n\u003cli>6 large green beans, cut in 1/2 inch pieces\u003c/li>\n\u003cli>1 large zucchini\u003c/li>\n\u003cli>3 spears asparagus, sliced in 1/2 inch pieces\u003c/li>\n\u003cli>1/2 bunch chard, stems removed, leaves chopped\u003c/li>\n\u003cli>1/2 cup cooked black beans, optional\u003c/li>\n\u003cli>Shredded poached chicken meat from broth recipe, above\u003c/li>\n\u003cli>Salt to taste\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>To make the broth, add the chicken and all of the other ingredients to a stock pot, and cover with cold water. Bring the pot to a boil, then turn it down to a low simmer. As the chicken releases its fat, it will float to the top. Skim this fat off the top with a ladle and reserve it for making the matzo balls. Simmer the broth until it is rich and golden, and the chicken is tender.\u003c/li>\n\u003cli>Carefully remove the chicken from the broth. Let cool. When cool enough to handle, pick the chicken meat, discarding the skin and bones. Reserve meat for soup. Strain the broth through a fine strainer and set aside.\u003c/li>\n\u003cli>To make the matzo balls, combine ingredients in a bowl, and whisk until the mix just comes together as a homogeneous batter. It should seem a little too loose to form balls. Cover the bowl with plastic wrap and set in the fridge for 30 minutes to rest. The dough will firm up as it chills.\u003c/li>\n\u003cli>With wet hands, roll the matzo mixture into walnut sized balls between your palms. Set on a tray. Meanwhile, bring a pot of lightly salted water to a boil. One at a time, drop the matzo balls into the pot. Cover with a lid and simmer for approximately 20 minutes, until the balls are cooked through. They should double in size.\u003c/li>\n\u003cli>To make the soup, in a large pot, heat the olive oil, then add the onions, carrots, celery, garlic, and a pinch of salt, and sweat the vegetable over medium heat until they have softened, but are not taking on color. Stir frequently.\u003c/li>\n\u003cli>Add the tomatoes, and sauté for a minute, then add in the tequila and simmer for a minute to cook off the alcohol. Add the reserved chicken broth and ground chiles. Bring the broth to a simmer, skimming any foam that may come to the surface. When it comes to a simmer, add the rest of the vegetables, and cook them for a few minutes, until they are just tender but still have some snap. Adjust the seasoning with salt.\u003c/li>\n\u003cli>\nAt this point, you can either take the soup off of the heat and cool it down for later use, or add the shredded chicken and matzo balls and serve immediately, garnished with chopped cilantro.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Firefly's Matzo and Roast Vegetable Kugel\u003c/strong>\u003cbr>\n\u003cem>Adapted from a recipe by Brad Levy.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you want to make your kugel even more colorful, look for multi-colored varieties of carrots and cauliflower, in hues of purple, yellow, orange.\u003c/p>\n\u003cfigure id=\"attachment_58742\" class=\"wp-caption aligncenter\" style=\"max-width: 604px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/kugel-firefly-new1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/kugel-firefly-new1.jpg\" alt=\"Firefly's Matzo and Roast Vegetable Kugel. Photo: courtesy of Firefly\" width=\"604\" height=\"403\" class=\"size-full wp-image-58742\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Firefly's Matzo and Roast Vegetable Kugel. Photo: courtesy of Firefly\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup diced shallots\u003c/li>\n\u003cli>1 cup diced carrots\u003c/li>\n\u003cli>3 cups broccoli florets, cut into 3/4-inch chunks\u003c/li>\n\u003cli>3 cups cauliflower florets, cut into 3/4-inch chunks\u003c/li>\n\u003cli>10 unsalted matzohs, broken into roughly 2-inch squares\u003c/li>\n\u003cli>7 eggs, lightly beaten\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Oil, either vegetable or olive\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Preheat oven to 450°F. Toss the shallots, carrots, broccoli and cauliflower with 2 tablespoons oil. Arrange on a baking sheet. Roast, shaking the pan occasionally, for about 12-15 minutes until just tender and nicely browned. Set aside to cool. Reduce oven heat to 350°F.\u003c/li>\n\u003cli>Put the broken matzo into a large bowl. Bring 1 1/2 quarts of water to a boil. Add 1 tablespoon salt. Pour the boiling water over the matzo. Stir gently for 20 seconds, then drain off the water through a strainer, shaking out the excess.\u003c/li>\n\u003cli>Beat the eggs with 1 tablespoon salt and a pinch of pepper. Add to matzo and stir gently to mix well. Let stand for 15 minutes, then stir in the roasted vegetables.\u003c/li>\n\u003cli>Coat the inside of a 9\"-by-11\" casserole dish with butter or oil. Add the matzo mixture and dot the top with oil or butter. Bake for about 30 minutes, or until the kugel springs back and top is nicely browned.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Chef Matt Grandin, of Berkeley's Mexican restaurant Comal, shares his recipe for Caldo de Pollo with Cilantro-Jalapeno Matzo Balls, while Firefly's chef-owner Brad Levy offers a colorful Kugel recipe. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/matzo-happypassover.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/matzo-happypassover.jpg\" alt=\"Happy Passover - Matzo\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-58738\">\u003c/a>\u003c/p>\n\u003cp>Happy \u003ca href=\"http://en.wikipedia.org/wiki/Passover\">Passover\u003c/a>! The Jewish holiday celebrating exodus and freedom starts at sundown this Monday, March 25, and continues for the next eight days. The foods served during this holiday week are influenced primarily by the prohibition on eating any kinds of grains or flour. \u003c/p>\n\u003cp>The prohibition isn't so much on the grains themselves, but on leavening, and if there's one things grains do really well once they're moistened is to interact with natural or added yeasts and --poof!--start fermenting into tasty, stretchy, airy-chewy dough (or alcohol). So, no leavening=no grains. The only allowable grain product is matzo, the crackly-thin flatbread that must be mixed, shaped and baked in no more than 18 minutes exactly. Any more time than that and fermentation can start to occur. \u003c/p>\n\u003cp>As a result, matzo is the only breadstuff of the holiday, and its cousins, matzo meal (coarse matzo crumbs) and matzo cake meal (the same, only finer) the main substitutes for flour. Potato starch stands in for corn starch, and ground nuts give structure and heft to dozens of cakes. I've already sung the praises of my breakfast mainstay, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/28/passover-baking/\">Passover rolls\u003c/a>, and every Jewish cook I know has a favorite flourless chocolate cake (like \u003ca href=\"http://labellecuisine.com/archives/Chocolate/Three%20Chocolate%20Cakes%20(Laurie%20Colwin).htm\">Laurie Colwin's bittersweet chocolate-almond cake\u003c/a>, based on a classic recipe of Elizabeth David's) for dessert. \u003c/p>\n\u003cfigure id=\"attachment_58750\" class=\"wp-caption alignright\" style=\"max-width: 192px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/comal-chefmatt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/comal-chefmatt-192x290.jpg\" alt=\"Comal Chef Matt Gandin offers his own spin on traditional matzo ball soup. Photo courtesy of Comal\" width=\"192\" height=\"290\" class=\"size-medium wp-image-58750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Comal Chef Matt Gandin offers his own spin on traditional matzo ball soup. Photo courtesy of Comal\u003c/figcaption>\u003c/figure>\n\u003cp>So, sweet or savory, matzoh is a mainstay of this week. Passover being a celebration of spring, there are also a wealth of ways to feature the beauty of the season's first new vegetables and fruits on your table through the influences of Jewish culinary traditions around the world. At \u003ca href=\"http://www.fireflyrestaurant.com/Passover.html\">Firefly\u003c/a>, \u003ca href=\"http://delfinasf.com/restaurant/passover-2013-at-delfina\">Delfina\u003c/a>, \u003ca href=\"http://www.comalberkeley.com\">Comal\u003c/a>, and \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a>, the chefs and staff are adding special Passover dishes to the menu next week, inspired by recipes and flavors from Italy to Mexico and beyond. (Perbacco will be limited to one special dinner on Wednesday, March 27.) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jalapeno in matzo balls? Cauliflower in kugel? Why not? Matt Gandin, executive chef at Berkeley's Comal, offers his own spin on traditional matzoh-ball soup, making a Mexican-inspired caldo de pollo with cilantro-jalapeno matzo balls. Meanwhile, Brad Levy of Firefly makes his classic kugel colorful with roasted carrots, broccoli, and cauliflower. \u003c/p>\n\u003cp>\u003cstrong>Comal's Caldo de Pollo with Cilantro-Jalapeno Matzo Balls\u003c/strong>\u003cbr>\n\u003cem>Adapted from a recipe by Matt Gandin. \u003c/em>\u003c/p>\n\u003cp>Comal's caldo de pollo features a rich chicken broth spiced with dried chiles and filled with shredded chicken and spring vegetables. Fresh jalapenos and cilantro add Mexican flavor to the traditional matzo dumplings. \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>For the broth:\u003c/em>\n\u003cli>1 whole chicken\u003c/li>\n\u003cli>1 yellow onion\u003c/li>\n\u003cli>1 carrot\u003c/li>\n\u003cli>1 stalk celery\u003c/li>\n\u003cli>2 cloves garlic\u003c/li>\n\u003cli>1 sprig thyme\u003c/li>\n\u003cli>1 sprig cilantro\u003c/li>\n\u003cli>1 jalapeno, whole\u003c/li>\n\u003cli>Pinch black peppercorns\u003c/li>\n\u003cli>Kosher salt to taste\u003c/li>\n\u003cp>\u003cem>For the matzo balls:\u003c/em>\u003c/p>\n\u003cli>1 cup matzo meal\u003c/li>\n\u003cli>4 eggs\u003c/li>\n\u003cli>1/4 cup sparkling water\u003c/li>\n\u003cli>1/4 cup chicken fat, melted\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>Pinch ground black pepper\u003c/li>\n\u003cli>1 large jalapeno, seeds removed, minced\u003c/li>\n\u003cli>1/2 bunch cilantro, stems removed, chopped\u003c/li>\n\u003cp>\u003cem>For the soup:\u003c/em>\u003c/p>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1 yellow onion, sliced in 1/2 inch strips\u003c/li>\n\u003cli>1 large carrot, split lengthwise, then sliced in 1/4 inch thick half moons\u003c/li>\n\u003cli>1 stalk celery, sliced in 1/4 inch half moons\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 cup canned tomatoes, chopped\u003c/li>\n\u003cli>2 oz tequila\u003c/li>\n\u003cli>2 dried morita chiles, toasted and ground\u003c/li>\n\u003cli>3 qts chicken broth, from broth recipe, above\u003c/li>\n\u003cli>6 large green beans, cut in 1/2 inch pieces\u003c/li>\n\u003cli>1 large zucchini\u003c/li>\n\u003cli>3 spears asparagus, sliced in 1/2 inch pieces\u003c/li>\n\u003cli>1/2 bunch chard, stems removed, leaves chopped\u003c/li>\n\u003cli>1/2 cup cooked black beans, optional\u003c/li>\n\u003cli>Shredded poached chicken meat from broth recipe, above\u003c/li>\n\u003cli>Salt to taste\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>To make the broth, add the chicken and all of the other ingredients to a stock pot, and cover with cold water. Bring the pot to a boil, then turn it down to a low simmer. As the chicken releases its fat, it will float to the top. Skim this fat off the top with a ladle and reserve it for making the matzo balls. Simmer the broth until it is rich and golden, and the chicken is tender.\u003c/li>\n\u003cli>Carefully remove the chicken from the broth. Let cool. When cool enough to handle, pick the chicken meat, discarding the skin and bones. Reserve meat for soup. Strain the broth through a fine strainer and set aside.\u003c/li>\n\u003cli>To make the matzo balls, combine ingredients in a bowl, and whisk until the mix just comes together as a homogeneous batter. It should seem a little too loose to form balls. Cover the bowl with plastic wrap and set in the fridge for 30 minutes to rest. The dough will firm up as it chills.\u003c/li>\n\u003cli>With wet hands, roll the matzo mixture into walnut sized balls between your palms. Set on a tray. Meanwhile, bring a pot of lightly salted water to a boil. One at a time, drop the matzo balls into the pot. Cover with a lid and simmer for approximately 20 minutes, until the balls are cooked through. They should double in size.\u003c/li>\n\u003cli>To make the soup, in a large pot, heat the olive oil, then add the onions, carrots, celery, garlic, and a pinch of salt, and sweat the vegetable over medium heat until they have softened, but are not taking on color. Stir frequently.\u003c/li>\n\u003cli>Add the tomatoes, and sauté for a minute, then add in the tequila and simmer for a minute to cook off the alcohol. Add the reserved chicken broth and ground chiles. Bring the broth to a simmer, skimming any foam that may come to the surface. When it comes to a simmer, add the rest of the vegetables, and cook them for a few minutes, until they are just tender but still have some snap. Adjust the seasoning with salt.\u003c/li>\n\u003cli>\nAt this point, you can either take the soup off of the heat and cool it down for later use, or add the shredded chicken and matzo balls and serve immediately, garnished with chopped cilantro.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Firefly's Matzo and Roast Vegetable Kugel\u003c/strong>\u003cbr>\n\u003cem>Adapted from a recipe by Brad Levy.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you want to make your kugel even more colorful, look for multi-colored varieties of carrots and cauliflower, in hues of purple, yellow, orange.\u003c/p>\n\u003cfigure id=\"attachment_58742\" class=\"wp-caption aligncenter\" style=\"max-width: 604px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/kugel-firefly-new1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/kugel-firefly-new1.jpg\" alt=\"Firefly's Matzo and Roast Vegetable Kugel. Photo: courtesy of Firefly\" width=\"604\" height=\"403\" class=\"size-full wp-image-58742\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Firefly's Matzo and Roast Vegetable Kugel. Photo: courtesy of Firefly\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup diced shallots\u003c/li>\n\u003cli>1 cup diced carrots\u003c/li>\n\u003cli>3 cups broccoli florets, cut into 3/4-inch chunks\u003c/li>\n\u003cli>3 cups cauliflower florets, cut into 3/4-inch chunks\u003c/li>\n\u003cli>10 unsalted matzohs, broken into roughly 2-inch squares\u003c/li>\n\u003cli>7 eggs, lightly beaten\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Oil, either vegetable or olive\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Preheat oven to 450°F. Toss the shallots, carrots, broccoli and cauliflower with 2 tablespoons oil. Arrange on a baking sheet. Roast, shaking the pan occasionally, for about 12-15 minutes until just tender and nicely browned. Set aside to cool. Reduce oven heat to 350°F.\u003c/li>\n\u003cli>Put the broken matzo into a large bowl. Bring 1 1/2 quarts of water to a boil. Add 1 tablespoon salt. Pour the boiling water over the matzo. Stir gently for 20 seconds, then drain off the water through a strainer, shaking out the excess.\u003c/li>\n\u003cli>Beat the eggs with 1 tablespoon salt and a pinch of pepper. Add to matzo and stir gently to mix well. Let stand for 15 minutes, then stir in the roasted vegetables.\u003c/li>\n\u003cli>Coat the inside of a 9\"-by-11\" casserole dish with butter or oil. Add the matzo mixture and dot the top with oil or butter. Bake for about 30 minutes, or until the kugel springs back and top is nicely browned.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Alice Waters Talks About Chez Panisse Fire (VIDEO)",
"title": "Alice Waters Talks About Chez Panisse Fire (VIDEO)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>So sorry to hear about the fire at \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> early this morning. Listen to this moving interview from \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a> on the scene. My heart goes out to her and the entire Chez Panisse family.\u003c/p>\n\u003cfigure id=\"attachment_58144\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/alice-waters-fire1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/alice-waters-fire1-190x190.jpg\" alt=\"Alice Waters at the scene of the Chez Panisse fire on 3/8/13\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-58144\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters at the scene of the Chez Panisse fire on 3/8/13\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.nbcbayarea.com/news/local/Berkeley-Icon-Chez-Panisse-Catches-Fire-196294691.html\">Fire Rips Through Berkeley Icon - Chez Panisse (VIDEO)\u003c/a> (nbcbayarea.com)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/news/2013/03/08/chez-panisse-berkeley-shrine-to-innovative-cuisine-closed-by-fire-3/\">Chez Panisse, Berkeley Shrine to Innovative Cuisine, Closed by Fire\u003c/a> (KQED NewsFix)\u003c/p>\n\u003cp>\u003ca href=\"http://abclocal.go.com/kgo/story?section=news/local/east_bay&id=9020265#&cmp=twi-kgo-article-9020265\">Fire damages Chez Panisse restaurant in Berkeley (VIDEO)\u003c/a> (abclocal.go.com)\u003c/p>\n\u003cp>\u003ca href=\"http://www.berkeleyside.com/2013/03/08/fire-at-chez-panisse-damages-front-of-restaurant/\">Fire at Chez Panisse damages front of restaurant\u003c/a> (Berkeleyside)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://dinersjournal.blogs.nytimes.com/2013/03/08/fire-breaks-out-at-chez-panisse/\">Fire Damages Chez Panisse\u003c/a> (New York Times Diner's Journal)\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfgate.com/bayarea/article/Fire-damages-Berkeley-s-Chez-Panisse-4339097.php\">Fire damages Berkeley's Chez Panisse\u003c/a> (sfgate.com)\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>On scene at Chez Panisse fire. Damage very visible on front under dining alcove. \u003ca href=\"http://t.co/lmlGSVsz63\" title=\"http://twitter.com/berkeleyside/status/310067236842921986/photo/1\">twitter.com/berkeleyside/s…\u003c/a>\u003c/p>\n\u003cp>— Berkeleyside (@berkeleyside) \u003ca href=\"https://twitter.com/berkeleyside/status/310067236842921986\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>Berkeley fire investigators are examining possible cause of \u003ca href=\"https://twitter.com/search/%23ChezPanisse\">#ChezPanisse\u003c/a> fire on scene. \u003ca href=\"http://t.co/5s7ibMCQKz\" title=\"http://twitter.com/berkeleyside/status/310068230087643136/photo/1\">twitter.com/berkeleyside/s…\u003c/a>\u003c/p>\n\u003cp>— Berkeleyside (@berkeleyside) \u003ca href=\"https://twitter.com/berkeleyside/status/310068230087643136\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>Berkeley Fire Department at work on the scene of the Chez Panisse fire Friday morning at 8:45 a.m. (Berkeleyside)\u003cbr>\n[youtube http://www.youtube.com/watch?v=jf1ktalLL_A]\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>Berkeley fire now leaving \u003ca href=\"https://twitter.com/search/%23ChezPanisse\">#ChezPanisse\u003c/a>scene. Fire Marshall says first signs indicate electrical fault caused fire \u003ca href=\"http://t.co/udwapAQcKk\" title=\"http://twitter.com/berkeleyside/status/310072393664172032/photo/1\">twitter.com/berkeleyside/s…\u003c/a>\u003c/p>\n\u003cp>— Berkeleyside (@berkeleyside) \u003ca href=\"https://twitter.com/berkeleyside/status/310072393664172032\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>An emotional Alice Waters says Chez Panisse will reopen.She says she is shaken up.Glad no one inside. \u003ca href=\"http://t.co/p7WOE5o0fB\" title=\"http://twitter.com/christies_nbc/status/310043190344421376/photo/1\">twitter.com/christies_nbc/…\u003c/a>\u003c/p>\n\u003cp>— Christie Smith (@christies_nbc) \u003ca href=\"https://twitter.com/christies_nbc/status/310043190344421376\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=PT5FyAIP2q8]\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>Luckily no one hurt and the main structure of Chez Panisse in tact.Hope to reopen the Cafe next weekend. Thank you for the love + support\u003c/p>\n\u003cp>— Alice Waters (@AliceWaters) \u003ca href=\"https://twitter.com/AliceWaters/status/310088725206016001\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/permalink.php?story_fbid=525438477494875&id=111788775526516\">Chez Panisse Facebook update\u003c/a> (3/19/13):\u003c/p>\n\u003cblockquote>\u003cp>Thank you to the many friends of Chez Panisse who have offered their incredible support and council since the fire at the restaurant on March 8th.\u003c/p>\n\u003cp>Kip Mesirow, the original artisan builder of the restaurant, has flown out from Vermont and is leading a team of talented woodworkers to rebuild both porches and redesign the façade of the building. We have learned from the builders that we have to remove both the top and bottom porches on the front of the building. This means there will be a more significant demolition project ahead of us than we had originally anticipated, as well as many structural repairs that affect both upstairs and down.\u003c/p>\n\u003cp>All the staff is pitching in to help with the cleanup—we are cleaning and repainting every inch and working to get Chez Panisse back open again as quickly as possible. The opening dates for both the café and the restaurant are still to be determined. We are calling everyone personally to cancel all existing reservations, and we will post new updates as we receive additional information about the progress of the reconstruction.\u003c/p>\n\u003cp>We are so grateful to the city of Berkeley and our whole community of friends, family, and longtime patrons for their ongoing patience and generosity.\u003c/p>\n\u003cp>Most gratefully yours,\u003cbr>\nAlice and the Chez Panisse family\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_58620\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-sign700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-sign700.jpg\" alt=\"Sign outside Chez Panisse 3/20/13. Photo: Wendy Goodfriend\" width=\"700\" height=\"933\" class=\"size-full wp-image-58620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sign outside Chez Panisse 3/20/13. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_58623\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-fire700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-fire700.jpg\" alt=\"Chez Panisse fire damage - photo taken 3/20/13. Photo: Wendy Goodfriend\" width=\"700\" height=\"933\" class=\"size-full wp-image-58623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chez Panisse fire damage - photo taken 3/20/13. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/permalink.php?story_fbid=526503184055071&id=111788775526516\">Chez Panisse Facebook update\u003c/a> (3/22/13):\u003c/p>\n\u003cblockquote>\u003cp>To all the friends of Chez Panisse,\u003c/p>\n\u003cp>Thank you to all of you for your continued faith in Chez Panisse as we move forward into the next phase of rebuilding after the fire on March 8th.\u003c/p>\n\u003cp>The big question, of course, is: When will Chez Panisse reopen? Right now we are feeling confident that the first week of June is a realistic opening date for both café and restaurant. We had considered whether it would be possible to open the café earlier with construction still going on, but have decided to complete all construction work before opening. This will allow the builders unfettered access to the building without having to open the café on a daily basis—which would have slowed their work considerably. We are, of course, working as quickly as possible and may be able to open earlier; we will update as the rebuilding progresses.\u003c/p>\n\u003cp>We feel very fortunate to have such a passionate and motivated community behind us, and extend our thanks to the many individuals and businesses who have so generously offered their support in the cleanup and restoration process. We are all looking forward to reopening for the summer!\u003c/p>\n\u003cp>With all our gratitude,\u003cbr>\nAlice and the Chez Panisse family\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "So sorry to hear about the fire at Chez Panisse early this morning. Listen to this moving interview from Alice Waters on the scene. My heart goes out to her and the entire Chez Panisse family.",
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"description": "So sorry to hear about the fire at Chez Panisse early this morning. Listen to this moving interview from Alice Waters on the scene. My heart goes out to her and the entire Chez Panisse family.",
"title": "Alice Waters Talks About Chez Panisse Fire (VIDEO) | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>So sorry to hear about the fire at \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> early this morning. Listen to this moving interview from \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a> on the scene. My heart goes out to her and the entire Chez Panisse family.\u003c/p>\n\u003cfigure id=\"attachment_58144\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/alice-waters-fire1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/alice-waters-fire1-190x190.jpg\" alt=\"Alice Waters at the scene of the Chez Panisse fire on 3/8/13\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-58144\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters at the scene of the Chez Panisse fire on 3/8/13\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.nbcbayarea.com/news/local/Berkeley-Icon-Chez-Panisse-Catches-Fire-196294691.html\">Fire Rips Through Berkeley Icon - Chez Panisse (VIDEO)\u003c/a> (nbcbayarea.com)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/news/2013/03/08/chez-panisse-berkeley-shrine-to-innovative-cuisine-closed-by-fire-3/\">Chez Panisse, Berkeley Shrine to Innovative Cuisine, Closed by Fire\u003c/a> (KQED NewsFix)\u003c/p>\n\u003cp>\u003ca href=\"http://abclocal.go.com/kgo/story?section=news/local/east_bay&id=9020265#&cmp=twi-kgo-article-9020265\">Fire damages Chez Panisse restaurant in Berkeley (VIDEO)\u003c/a> (abclocal.go.com)\u003c/p>\n\u003cp>\u003ca href=\"http://www.berkeleyside.com/2013/03/08/fire-at-chez-panisse-damages-front-of-restaurant/\">Fire at Chez Panisse damages front of restaurant\u003c/a> (Berkeleyside)\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://dinersjournal.blogs.nytimes.com/2013/03/08/fire-breaks-out-at-chez-panisse/\">Fire Damages Chez Panisse\u003c/a> (New York Times Diner's Journal)\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfgate.com/bayarea/article/Fire-damages-Berkeley-s-Chez-Panisse-4339097.php\">Fire damages Berkeley's Chez Panisse\u003c/a> (sfgate.com)\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>On scene at Chez Panisse fire. Damage very visible on front under dining alcove. \u003ca href=\"http://t.co/lmlGSVsz63\" title=\"http://twitter.com/berkeleyside/status/310067236842921986/photo/1\">twitter.com/berkeleyside/s…\u003c/a>\u003c/p>\n\u003cp>— Berkeleyside (@berkeleyside) \u003ca href=\"https://twitter.com/berkeleyside/status/310067236842921986\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>Berkeley fire investigators are examining possible cause of \u003ca href=\"https://twitter.com/search/%23ChezPanisse\">#ChezPanisse\u003c/a> fire on scene. \u003ca href=\"http://t.co/5s7ibMCQKz\" title=\"http://twitter.com/berkeleyside/status/310068230087643136/photo/1\">twitter.com/berkeleyside/s…\u003c/a>\u003c/p>\n\u003cp>— Berkeleyside (@berkeleyside) \u003ca href=\"https://twitter.com/berkeleyside/status/310068230087643136\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>Berkeley Fire Department at work on the scene of the Chez Panisse fire Friday morning at 8:45 a.m. (Berkeleyside)\u003cbr>\n\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/jf1ktalLL_A'\n title='//www.youtube.com/embed/jf1ktalLL_A'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>Berkeley fire now leaving \u003ca href=\"https://twitter.com/search/%23ChezPanisse\">#ChezPanisse\u003c/a>scene. Fire Marshall says first signs indicate electrical fault caused fire \u003ca href=\"http://t.co/udwapAQcKk\" title=\"http://twitter.com/berkeleyside/status/310072393664172032/photo/1\">twitter.com/berkeleyside/s…\u003c/a>\u003c/p>\n\u003cp>— Berkeleyside (@berkeleyside) \u003ca href=\"https://twitter.com/berkeleyside/status/310072393664172032\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>An emotional Alice Waters says Chez Panisse will reopen.She says she is shaken up.Glad no one inside. \u003ca href=\"http://t.co/p7WOE5o0fB\" title=\"http://twitter.com/christies_nbc/status/310043190344421376/photo/1\">twitter.com/christies_nbc/…\u003c/a>\u003c/p>\n\u003cp>— Christie Smith (@christies_nbc) \u003ca href=\"https://twitter.com/christies_nbc/status/310043190344421376\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\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/PT5FyAIP2q8'\n title='//www.youtube.com/embed/PT5FyAIP2q8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>Luckily no one hurt and the main structure of Chez Panisse in tact.Hope to reopen the Cafe next weekend. Thank you for the love + support\u003c/p>\n\u003cp>— Alice Waters (@AliceWaters) \u003ca href=\"https://twitter.com/AliceWaters/status/310088725206016001\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/permalink.php?story_fbid=525438477494875&id=111788775526516\">Chez Panisse Facebook update\u003c/a> (3/19/13):\u003c/p>\n\u003cblockquote>\u003cp>Thank you to the many friends of Chez Panisse who have offered their incredible support and council since the fire at the restaurant on March 8th.\u003c/p>\n\u003cp>Kip Mesirow, the original artisan builder of the restaurant, has flown out from Vermont and is leading a team of talented woodworkers to rebuild both porches and redesign the façade of the building. We have learned from the builders that we have to remove both the top and bottom porches on the front of the building. This means there will be a more significant demolition project ahead of us than we had originally anticipated, as well as many structural repairs that affect both upstairs and down.\u003c/p>\n\u003cp>All the staff is pitching in to help with the cleanup—we are cleaning and repainting every inch and working to get Chez Panisse back open again as quickly as possible. The opening dates for both the café and the restaurant are still to be determined. We are calling everyone personally to cancel all existing reservations, and we will post new updates as we receive additional information about the progress of the reconstruction.\u003c/p>\n\u003cp>We are so grateful to the city of Berkeley and our whole community of friends, family, and longtime patrons for their ongoing patience and generosity.\u003c/p>\n\u003cp>Most gratefully yours,\u003cbr>\nAlice and the Chez Panisse family\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_58620\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-sign700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-sign700.jpg\" alt=\"Sign outside Chez Panisse 3/20/13. Photo: Wendy Goodfriend\" width=\"700\" height=\"933\" class=\"size-full wp-image-58620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sign outside Chez Panisse 3/20/13. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_58623\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-fire700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-fire700.jpg\" alt=\"Chez Panisse fire damage - photo taken 3/20/13. Photo: Wendy Goodfriend\" width=\"700\" height=\"933\" class=\"size-full wp-image-58623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chez Panisse fire damage - photo taken 3/20/13. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/permalink.php?story_fbid=526503184055071&id=111788775526516\">Chez Panisse Facebook update\u003c/a> (3/22/13):\u003c/p>\n\u003cblockquote>\u003cp>To all the friends of Chez Panisse,\u003c/p>\n\u003cp>Thank you to all of you for your continued faith in Chez Panisse as we move forward into the next phase of rebuilding after the fire on March 8th.\u003c/p>\n\u003cp>The big question, of course, is: When will Chez Panisse reopen? Right now we are feeling confident that the first week of June is a realistic opening date for both café and restaurant. We had considered whether it would be possible to open the café earlier with construction still going on, but have decided to complete all construction work before opening. This will allow the builders unfettered access to the building without having to open the café on a daily basis—which would have slowed their work considerably. We are, of course, working as quickly as possible and may be able to open earlier; we will update as the rebuilding progresses.\u003c/p>\n\u003cp>We feel very fortunate to have such a passionate and motivated community behind us, and extend our thanks to the many individuals and businesses who have so generously offered their support in the cleanup and restoration process. We are all looking forward to reopening for the summer!\u003c/p>\n\u003cp>With all our gratitude,\u003cbr>\nAlice and the Chez Panisse family\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "No Bandwiches Here: Charles Phan opens South Restaurant at SFJAZZ ",
"title": "No Bandwiches Here: Charles Phan opens South Restaurant at SFJAZZ ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_58010\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/south-entrance1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/south-entrance1000.jpg\" alt=\"Window looking into South at SFJAZZ Photo: Angkana Kurutach\" width=\"1000\" height=\"668\" class=\"size-full wp-image-58010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Window looking into South at SFJAZZ Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>In Hayes Valley, the new 35,000-square-foot SFJAZZ Center is the first permanent home for \u003ca href=\"http://www.sfjazz.org/built-jazz\">SFJAZZ\u003c/a>. The new center is already a major draw for musicians and jazz fans locally since every seat in the house offers \u003cem>amazing\u003c/em> acoustics. Now, jazz fans also have their own watering hole with casual bites. This week, Chef Charles Phan opened South restaurant, with craft bourbon cocktails by \u003ca href=\"http://www.slanteddoor.com/family#erik\">Erik Adkins\u003c/a> and food ranging from fried beignets (by Pastry Chef \u003ca href=\"http://www.slanteddoor.com/family#chucky\">Chucky Dugo\u003c/a>) to alligator sausage, tender spicy beef jerky and oysters baked or fried. Bar food is a definite departure from the clean award-winning Vietnamese fare Phan is known for, but South gives him a chance to play and riff. Phan has been open with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/04/an-interview-with-charles-phan-author-of-vietnamese-home-cooking/\">Bay Area Bites\u003c/a> about his growing love of bourbon, and is due to open the bourbon and fried chicken Hard Water concept on the Embarcadero. He just returned from a research trip to Kentucky with Adkins and architect Olle Lundberg and the trio sampled from up to fifteen barrels each day. “We had to stop at that point,” he said with a laugh. Lundberg's renderings of the space can be seen below.\u003c/p>\n\u003cfigure id=\"attachment_57899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/charles-phan1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/charles-phan1000.jpg\" alt=\"Charles Phan. Photo: Angkana Kurutach\" width=\"1000\" height=\"667\" class=\"size-full wp-image-57899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>With a growing empire of Bay Area restaurants including the highly regarded \u003ca href=\"http://www.slanteddoor.com/food\">Slanted Door\u003c/a>, Phan said he is happy to be a part of this new San Francisco institution, even if he did at first say no to the prospect. Turns out, he does know how to provide quality sustenance for hungry musicians and their fans and has put some thought into how to do that: “A lot of them are always on the road, and it’s tough for them to get a good, warm meal. They’re like gypsies. At the end of the day, we want to provide good food and value.” Because Phan also oversees the SFJAZZ catering and green room operations, he hopes to get musicians to enjoy the food so much that it will be one reason for them to return, again and again. \u003c/p>\n\u003cfigure id=\"attachment_57908\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH-alligator-sausage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH-alligator-sausage1000.jpg\" alt=\"South’s Alligator sausage. Photo: Angkana Kurutach\" width=\"1000\" height=\"667\" class=\"size-full wp-image-57908\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South’s Alligator sausage. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_57907\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH_cornmeal-crusted-fried-oysters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH_cornmeal-crusted-fried-oysters1000.jpg\" alt=\"South’s Cornmeal crusted fried oysters with jalapeño remoulade Photo: Angkana Kurutac\" width=\"1000\" height=\"682\" class=\"size-full wp-image-57907\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South’s Cornmeal crusted fried oysters with jalapeño remoulade Photo: Angkana Kurutac\u003c/figcaption>\u003c/figure>\n\u003cp>SFJAZZ Trustee and \u003ca href=\"http://www.amazon.com/Boonville-Novel-Robert-Mailer-Anderson/dp/0060516216\">\u003cem>Boonville\u003c/em>\u003c/a> author Robert Mailer Anderson helped raise the money to build the new center. He and his wife Nicola Miner are friends to many musicians and writers (including me, full disclosure) and are major Obama fundraisers. Anderson will eagerly share the details of where to get his favorite late night meal of al pastor tacos--\u003ca href=\"http://www.taqueriasanjose1since1980.com/\">San Jose taqueria\u003c/a>, here we come. Regarding why Phan was chosen to head up the food for SFJAZZ, Anderson is quick to sing Phan’s praises, “We’re a cutting edge jazz center so we should have someone who is cutting edge in the culinary world.” \u003c/p>\n\u003cfigure id=\"attachment_57909\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South-at-SFJAZZ-Renderingslundberg-design1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South-at-SFJAZZ-Renderingslundberg-design1000.jpg\" alt=\"South at SFJAZZ Renderings by Lundberg Design\" width=\"1000\" height=\"684\" class=\"size-full wp-image-57909\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South at SFJAZZ Renderings by Lundberg Design\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_57910\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SouthSFJAZZRenderingslundberg-design1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SouthSFJAZZRenderingslundberg-design1000a.jpg\" alt=\"South at SFJAZZ Renderings by Lundberg Design\" width=\"1000\" height=\"639\" class=\"size-full wp-image-57910\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South at SFJAZZ Renderings by Lundberg Design\u003c/figcaption>\u003c/figure>\n\u003cp>He is also quick to second Phan’s notion that food is important for any musician: “Because musicians travel so much, they are always talking about food. With the guys, they tend to talk about food and women. The perfect night out seems to include music, food and drinks.”\u003c/p>\n\u003cp>The fifty seats at South have full window views of the outside scene and the space is perfectly set up for a quick The Battle of New Orleans cocktail and nibble. Part of the South bar peers into the Robert N. Miner auditorium through a large glass panel. SFJAZZ’s Marshall Lamm confirmed that bar patrons can nab a peek during live performances, which may be markedly different in both vibe and appearance than other music spots (guests do need a ticket to take in any performance). Phan noted that because the Miner auditorium holds up to 700 guests, it makes more sense for jazz patrons to plan on getting a cocktail, versus food, at South. During performances, there is also an upstairs bar with views onto a wall filled with breathtaking black-and-white images of jazz greats. \u003c/p>\n\u003cfigure id=\"attachment_57896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/JazzGreats_South1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/JazzGreats_South1000.jpg\" alt=\"Jazz greats: a view from the South and SFJAZZ building Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jazz greats: a view from the South and SFJAZZ building Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>South currently offers eleven cocktails priced at $10, and draft beer and local wine are also available. The Blenheim ginger sparkler is a kicky and not-too-sweet refresher for designated drivers and best of all, concertgoers can tote their drinks back into the auditorium in compostable glasses. \u003c/p>\n\u003cfigure id=\"attachment_57923\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South_TheBattleof-NewOrleansDrinks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South_TheBattleof-NewOrleansDrinks1000.jpg\" alt=\"South’s bar: prepped The Battle of New Orleans bourbon drinks. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57923\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South’s bar: prepped The Battle of New Orleans bourbon drinks. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_58008\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/french75-cocktail1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/french75-cocktail1000.jpg\" alt=\"French 75 cocktails at South's bar. Photo: Angkana Kurutach\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58008\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French 75 cocktails at South's bar. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>Prominent jazz vocalist and fourth generation San Franciscan \u003ca href=\"http://www.kittymargolis.com/index.php\">Kitty Margolis\u003c/a> sounded relieved and enthusiastic over Phan’s menu. She noted that his fare is miles better than the sort of dry \"bandwiches\" she has endured during her career. Since I had never heard the term bandwich, she explained it: a “bandwich” or “gigwich” is an unappealing catered sandwich that is often served to musicians. Sometimes, it may happen that the musicians are performing for a group that is enjoying a fancy dinner that looks and smells great, from afar. The musician’s cold bandwich usually arrives wrapped in plastic with grey mystery meat in between two slices of old looking bread. Condiments are an afterthought for bandwiches and forget about seeing some fresh and green Little Gem produce that Phan is using in his celery root remoulade dish at South. Bandwiches are so terrible that Margolis, who has performed in Italy, Japan and all over the world, now specifies in her rider contract that bandwiches are forbidden. \u003c/p>\n\u003cfigure id=\"attachment_58007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/littlegems1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/littlegems1000.jpg\" alt=\"Celery root remoulade with Little Gem lettuce. Photo: Angkana Kurutach\" width=\"1000\" height=\"563\" class=\"size-full wp-image-58007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celery root remoulade with Little Gem lettuce. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>Phan’s seasonal touches are evident on the menu, which he said can draw from the south of Italy and south of Spain. Margolis and Anderson both discussed how similar jazz and cooking can be, due to the use of improvisation. At first bite, the South menu looks more like improv from the American historic south, with a seasonal and California twist: chive-rice ball (called a calas) with red pepper jelly, cornmeal crusted fried oysters with remoulade, black-eyed pea spread paired with poppy seed crackers, duck rillettes with Creole mustard, and chicken gumbo. The menu is geared towards small plates that seem to point to a lighter approach that incorporates sharing. Breakfast and lunch are slated to begin next month, and Phan hopes that South will draw in locals as well as musicians. “That’s why we’re doing breakfast and lunch, for the folks who live nearby. We want people to use the space all day long.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chick Corea plays in the Robert N. Miner auditorium at the SFJAZZ Center. Guests can visit South for food and drinks before and during performances like this one.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=IgMMPItMS70]\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?ie=UTF8&cid=18141891765408404528&q=SFJAZZ+Center&iwloc=A&gl=US&hl=en\">Map\u003c/a>\u003cbr>\n201 Franklin Street (at Fell)\u003cbr>\nSan Francisco CA 94102\u003cbr>\n(415) 539-3905\u003c/p>\n\u003cp>Dinner daily 5:30 p.m. to 10:00 p.m.\u003cbr>\nBreakfast and lunch opening in April 2013\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SFJAZZ\">@SFJAZZ\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SFJAZZ?fref=ts\">SFJAZZ\u003c/a>\u003c/p>\n\n",
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"excerpt": "This week marks the launch of Chef Charles Phan's South restaurant in the new SFJAZZ Center. Explore what South means to the Bay Area and jazz, with commentary from Chef Charles Phan, musician Kitty Margolis and SFJAZZ trustee Robert Mailer Anderson.",
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"description": "This week marks the launch of Chef Charles Phan's South restaurant in the new SFJAZZ Center. Explore what South means to the Bay Area and jazz, with commentary from Chef Charles Phan, musician Kitty Margolis and SFJAZZ trustee Robert Mailer Anderson.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58010\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/south-entrance1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/south-entrance1000.jpg\" alt=\"Window looking into South at SFJAZZ Photo: Angkana Kurutach\" width=\"1000\" height=\"668\" class=\"size-full wp-image-58010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Window looking into South at SFJAZZ Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>In Hayes Valley, the new 35,000-square-foot SFJAZZ Center is the first permanent home for \u003ca href=\"http://www.sfjazz.org/built-jazz\">SFJAZZ\u003c/a>. The new center is already a major draw for musicians and jazz fans locally since every seat in the house offers \u003cem>amazing\u003c/em> acoustics. Now, jazz fans also have their own watering hole with casual bites. This week, Chef Charles Phan opened South restaurant, with craft bourbon cocktails by \u003ca href=\"http://www.slanteddoor.com/family#erik\">Erik Adkins\u003c/a> and food ranging from fried beignets (by Pastry Chef \u003ca href=\"http://www.slanteddoor.com/family#chucky\">Chucky Dugo\u003c/a>) to alligator sausage, tender spicy beef jerky and oysters baked or fried. Bar food is a definite departure from the clean award-winning Vietnamese fare Phan is known for, but South gives him a chance to play and riff. Phan has been open with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/04/an-interview-with-charles-phan-author-of-vietnamese-home-cooking/\">Bay Area Bites\u003c/a> about his growing love of bourbon, and is due to open the bourbon and fried chicken Hard Water concept on the Embarcadero. He just returned from a research trip to Kentucky with Adkins and architect Olle Lundberg and the trio sampled from up to fifteen barrels each day. “We had to stop at that point,” he said with a laugh. Lundberg's renderings of the space can be seen below.\u003c/p>\n\u003cfigure id=\"attachment_57899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/charles-phan1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/charles-phan1000.jpg\" alt=\"Charles Phan. Photo: Angkana Kurutach\" width=\"1000\" height=\"667\" class=\"size-full wp-image-57899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>With a growing empire of Bay Area restaurants including the highly regarded \u003ca href=\"http://www.slanteddoor.com/food\">Slanted Door\u003c/a>, Phan said he is happy to be a part of this new San Francisco institution, even if he did at first say no to the prospect. Turns out, he does know how to provide quality sustenance for hungry musicians and their fans and has put some thought into how to do that: “A lot of them are always on the road, and it’s tough for them to get a good, warm meal. They’re like gypsies. At the end of the day, we want to provide good food and value.” Because Phan also oversees the SFJAZZ catering and green room operations, he hopes to get musicians to enjoy the food so much that it will be one reason for them to return, again and again. \u003c/p>\n\u003cfigure id=\"attachment_57908\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH-alligator-sausage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH-alligator-sausage1000.jpg\" alt=\"South’s Alligator sausage. Photo: Angkana Kurutach\" width=\"1000\" height=\"667\" class=\"size-full wp-image-57908\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South’s Alligator sausage. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_57907\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH_cornmeal-crusted-fried-oysters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH_cornmeal-crusted-fried-oysters1000.jpg\" alt=\"South’s Cornmeal crusted fried oysters with jalapeño remoulade Photo: Angkana Kurutac\" width=\"1000\" height=\"682\" class=\"size-full wp-image-57907\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South’s Cornmeal crusted fried oysters with jalapeño remoulade Photo: Angkana Kurutac\u003c/figcaption>\u003c/figure>\n\u003cp>SFJAZZ Trustee and \u003ca href=\"http://www.amazon.com/Boonville-Novel-Robert-Mailer-Anderson/dp/0060516216\">\u003cem>Boonville\u003c/em>\u003c/a> author Robert Mailer Anderson helped raise the money to build the new center. He and his wife Nicola Miner are friends to many musicians and writers (including me, full disclosure) and are major Obama fundraisers. Anderson will eagerly share the details of where to get his favorite late night meal of al pastor tacos--\u003ca href=\"http://www.taqueriasanjose1since1980.com/\">San Jose taqueria\u003c/a>, here we come. Regarding why Phan was chosen to head up the food for SFJAZZ, Anderson is quick to sing Phan’s praises, “We’re a cutting edge jazz center so we should have someone who is cutting edge in the culinary world.” \u003c/p>\n\u003cfigure id=\"attachment_57909\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South-at-SFJAZZ-Renderingslundberg-design1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South-at-SFJAZZ-Renderingslundberg-design1000.jpg\" alt=\"South at SFJAZZ Renderings by Lundberg Design\" width=\"1000\" height=\"684\" class=\"size-full wp-image-57909\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South at SFJAZZ Renderings by Lundberg Design\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_57910\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SouthSFJAZZRenderingslundberg-design1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SouthSFJAZZRenderingslundberg-design1000a.jpg\" alt=\"South at SFJAZZ Renderings by Lundberg Design\" width=\"1000\" height=\"639\" class=\"size-full wp-image-57910\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South at SFJAZZ Renderings by Lundberg Design\u003c/figcaption>\u003c/figure>\n\u003cp>He is also quick to second Phan’s notion that food is important for any musician: “Because musicians travel so much, they are always talking about food. With the guys, they tend to talk about food and women. The perfect night out seems to include music, food and drinks.”\u003c/p>\n\u003cp>The fifty seats at South have full window views of the outside scene and the space is perfectly set up for a quick The Battle of New Orleans cocktail and nibble. Part of the South bar peers into the Robert N. Miner auditorium through a large glass panel. SFJAZZ’s Marshall Lamm confirmed that bar patrons can nab a peek during live performances, which may be markedly different in both vibe and appearance than other music spots (guests do need a ticket to take in any performance). Phan noted that because the Miner auditorium holds up to 700 guests, it makes more sense for jazz patrons to plan on getting a cocktail, versus food, at South. During performances, there is also an upstairs bar with views onto a wall filled with breathtaking black-and-white images of jazz greats. \u003c/p>\n\u003cfigure id=\"attachment_57896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/JazzGreats_South1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/JazzGreats_South1000.jpg\" alt=\"Jazz greats: a view from the South and SFJAZZ building Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jazz greats: a view from the South and SFJAZZ building Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>South currently offers eleven cocktails priced at $10, and draft beer and local wine are also available. The Blenheim ginger sparkler is a kicky and not-too-sweet refresher for designated drivers and best of all, concertgoers can tote their drinks back into the auditorium in compostable glasses. \u003c/p>\n\u003cfigure id=\"attachment_57923\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South_TheBattleof-NewOrleansDrinks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South_TheBattleof-NewOrleansDrinks1000.jpg\" alt=\"South’s bar: prepped The Battle of New Orleans bourbon drinks. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57923\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South’s bar: prepped The Battle of New Orleans bourbon drinks. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_58008\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/french75-cocktail1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/french75-cocktail1000.jpg\" alt=\"French 75 cocktails at South's bar. Photo: Angkana Kurutach\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58008\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French 75 cocktails at South's bar. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>Prominent jazz vocalist and fourth generation San Franciscan \u003ca href=\"http://www.kittymargolis.com/index.php\">Kitty Margolis\u003c/a> sounded relieved and enthusiastic over Phan’s menu. She noted that his fare is miles better than the sort of dry \"bandwiches\" she has endured during her career. Since I had never heard the term bandwich, she explained it: a “bandwich” or “gigwich” is an unappealing catered sandwich that is often served to musicians. Sometimes, it may happen that the musicians are performing for a group that is enjoying a fancy dinner that looks and smells great, from afar. The musician’s cold bandwich usually arrives wrapped in plastic with grey mystery meat in between two slices of old looking bread. Condiments are an afterthought for bandwiches and forget about seeing some fresh and green Little Gem produce that Phan is using in his celery root remoulade dish at South. Bandwiches are so terrible that Margolis, who has performed in Italy, Japan and all over the world, now specifies in her rider contract that bandwiches are forbidden. \u003c/p>\n\u003cfigure id=\"attachment_58007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/littlegems1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/littlegems1000.jpg\" alt=\"Celery root remoulade with Little Gem lettuce. Photo: Angkana Kurutach\" width=\"1000\" height=\"563\" class=\"size-full wp-image-58007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celery root remoulade with Little Gem lettuce. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>Phan’s seasonal touches are evident on the menu, which he said can draw from the south of Italy and south of Spain. Margolis and Anderson both discussed how similar jazz and cooking can be, due to the use of improvisation. At first bite, the South menu looks more like improv from the American historic south, with a seasonal and California twist: chive-rice ball (called a calas) with red pepper jelly, cornmeal crusted fried oysters with remoulade, black-eyed pea spread paired with poppy seed crackers, duck rillettes with Creole mustard, and chicken gumbo. The menu is geared towards small plates that seem to point to a lighter approach that incorporates sharing. Breakfast and lunch are slated to begin next month, and Phan hopes that South will draw in locals as well as musicians. “That’s why we’re doing breakfast and lunch, for the folks who live nearby. We want people to use the space all day long.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chick Corea plays in the Robert N. Miner auditorium at the SFJAZZ Center. Guests can visit South for food and drinks before and during performances like this one.\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/IgMMPItMS70'\n title='//www.youtube.com/embed/IgMMPItMS70'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?ie=UTF8&cid=18141891765408404528&q=SFJAZZ+Center&iwloc=A&gl=US&hl=en\">Map\u003c/a>\u003cbr>\n201 Franklin Street (at Fell)\u003cbr>\nSan Francisco CA 94102\u003cbr>\n(415) 539-3905\u003c/p>\n\u003cp>Dinner daily 5:30 p.m. to 10:00 p.m.\u003cbr>\nBreakfast and lunch opening in April 2013\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SFJAZZ\">@SFJAZZ\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SFJAZZ?fref=ts\">SFJAZZ\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Cuban-American Chez Panisse Chef Explores Her Culinary Roots",
"title": "A Cuban-American Chez Panisse Chef Explores Her Culinary Roots",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_57413\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.chezp3_.naomifiss1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.chezp3_.naomifiss1000.jpg\" alt=\"Danielle Alvarez cooks Dungeness crab downstairs at Chez Panisse. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-57413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle Alvarez cooks Dungeness crab downstairs at Chez Panisse. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>When a contingent from \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a> went to Cuba last December, their visit was duly reported in the \u003ca href=\"http://www.sfgate.com/world/article/Chez-Panisse-chefs-visit-Havana-4110402.php\">press\u003c/a>. A crew of \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> devotees was poised to foment \u003ca href=\"http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/12/chez-panisse-havana-cuba.html\">a food revolution in Havana\u003c/a> -- or at least feed people well for a few days. \u003ca href=\"http://acmebread.com/the_company\">Steve Sullivan\u003c/a> baked bread. \u003ca href=\"http://www.pizzaiolooakland.com/about/founders/\">Charlie Hallowell\u003c/a> grilled pork on a \u003cem>parrilla \u003c/em>in the streets of Havana. \u003ca href=\"http://www.chezpanisse.com/about/our-chefs/\">Jerome Waag\u003c/a> plated polenta for Cuban dignitaries at dinners designed to showcase the Chez way of cooking.\u003c/p>\n\u003cp>Missing from the coverage: Any word from either of the Chez Panisse line cooks on the \u003ca href=\"http://www.berkeleyside.com/2012/08/01/chez-panisse-contingent-head-to-cuba-public-welcome-too/\">culinary diplomacy mission\u003c/a> who are of Cuban-American heritage. Danielle Alvarez and Melissa Fernandez both have roots in the island nation and Alvarez, who set foot on Cuban soil for the first time, spoke with Bay Area Bites about her recent visit. The 28-year-old says she went on the trip with an open mind and exploratory spirit, wanting to learn more about the land her family calls home, despite \u003ca href=\"http://www.nytimes.com/2012/10/21/opinion/sunday/bridging-the-cuban-generation-gap.html\">bittersweet memories common to a generation of exiles\u003c/a> in the aftermath of the revolution. She came away, though, with an overwhelming sadness, she says, for what has been lost from Cuba's culture and cuisine, despite encountering a few bright spots on the food and farming front and hope among besieged residents for better times ahead. \u003c/p>\n\u003cp>Let's be frank: Nobody goes to Cuba, widely regarded as a culinary backwater, for the food. And nothing about growing, selling, buying, cooking, or eating food -- whether at home or in restaurants -- in Cuba is easy. The lack of variety of fresh ingredients alone would make a farmers' market-loving Northern Californian cry. Food is still rationed in Cuba and much of it is imported (about 70 percent) or frozen, the result of a survivalist mentality born out of scarcity. An agriculture exchange which sprouted in 2011 after the Cuban government loosened up restrictions on a range of small businesses would suggest greater freedoms on the farming front. But such shifts are both an indication of just how much the country has changed, according to a recent \u003cem>\u003ca href=\"http://www.nytimes.com/2012/12/09/world/americas/changes-to-agriculture-highlight-cubas-problems.html?pagewanted=all\">New York Times\u003c/a>\u003c/em> story, and the political and practical limitations that continue to thwart this Caribbean country flirting with capitalism. By most measures, Cuba's free-enterprise farm experiment has failed, writes journalist Damien Cave, with many Cuban residents actually seeing \u003cem>less\u003c/em> locally-grown food at private markets. \u003c/p>\n\u003cp>Still, Alvarez was encouraged by first-hand accounts from Waters' personal assistant, Varun Mehra, a man mad for all things Cuban, who was instrumental in organizing the recent \"Planting Seeds\" edible expedition, the first of what he hopes will be an ongoing U.S.-Cuba dialogue around food and farming. “Havana’s food scene is changing rapidly and the Cuban government is phasing out its system of rations and cautiously allowing private restaurant ownership,” Mehra notes in \u003ca href=\"http://www.papermag.com/arts_and_style/2012/05/off-the-eaten-path-havana-cuba.php\">his recent travelogue for \u003cem>Paper Magazine\u003c/em>\u003c/a>. “As a result, the population is rediscovering its own pre-revolution culinary history — a delicious mix of Spanish, African, and Caribbean influences.” Mehra refers in his piece to \u003cem>paladars\u003c/em>, home-based private eating establishments popping up in Cuba in recent years, that some say could revolutionize -- and spice up -- Cuba's dining options. \u003c/p>\n\u003cfigure id=\"attachment_57415\" class=\"wp-caption aligncenter\" style=\"max-width: 715px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/havana_final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/havana_final.jpg\" alt=\"Snapshots from Cuba's farm and food scene. Photos: Varun Mehra\" width=\"715\" height=\"720\" class=\"size-full wp-image-57415\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Snapshots from Cuba's farm and food scene. Photos: Varun Mehra\u003c/figcaption>\u003c/figure>\n\u003cp>Alvarez was eager to see for herself. She grew up in Miami, dining in on the vivid stories her relatives told about a magical place they left behind. Her mom's family owned a sugar plantation in Cuba's eastern Oriente Province, her father's family hailed from Havana; they both moved to the U.S. as young children shortly after the revolution. Alvarez grew up eating Cuban food: White rice, red or black beans cooked with \u003cem>sofrito\u003c/em> (aromatics like garlic, onions, and peppers) and a little sugar and apple cider vinegar, which, she says, made her mom's version special. Her mother and grandmother cooked peasant food that could feed many, Cuban classics like \u003cem>ropa vieja\u003c/em>, (shredded skirt steak stewed in a tomato sauce) and \u003cem>Moros y Cristianos\u003c/em> (\"Moors and Christians,\" a rice and beans dish elevated in flavor by the addition of pork fat or bacon.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She was dismayed by what she encountered on her ten-day trip. \"The food culture has largely been lost there, they just don't have a lot of ingredients,\" says Alvarez, who has worked at Chez Panisse for more than two years. \"We were told we couldn't get seafood, which is incredible to me because it's a Caribbean island surrounded by the sea. My mom has stories about live crab walking around the kitchen but now there's no fishing industry to speak of.\"\u003c/p>\n\u003cfigure id=\"attachment_57421\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/danielle.alvarez.chezpanisse1.naomifiss.1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/danielle.alvarez.chezpanisse1.naomifiss.1000.jpg\" alt=\"Back in Berkeley, Alvarez finds an abundance of seafood. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-57421\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Back in Berkeley, Alvarez finds an abundance of seafood. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>And Alvarez was stunned by the limitations in the kitchen -- from a lack of oils, vinegars, and spices to a narrow range of fresh food. \"There's no variety in what type of produce they have – they have one type of lettuce and it's really beautiful, but it's all they have. One lettuce, one type of tomato, and one type of eggplant. We asked the farmers and were told that the state supplies the seeds and that's all they have to work with. Since there are no seasons a lot of the plants don't even go to seed, so it's not like they can harvest their own.\" Likewise, while beef might be on the menu at many local restaurants, it was never available to order during Alvarez's stay; pork was the only meat of choice on offer at most places.\u003c/p>\n\u003cp>Raw ingredients weren't the only limited resource on the island. \"It broke my heart because at the culinary school and other restaurants we visited they had so little equipment,\" says Alvarez, a graduate of \u003ca href=\"http://www.jwu.edu/culinary/\">Johnson & Wales University's College of Culinary Arts\u003c/a> in Miami. \"I found it difficult just to do what we do, as simple as it is, not having pots to cook in or basic equipment like spoons.\" Everyone she encountered asked if they could have a pan or a knife, including the tour group's guide and driver. The Chez Panisse team brought pots and pans with them with the intention of leaving them with local chefs. Dinners were held at Old Havana's \u003ca href=\"http://www.fodors.com/world/caribbean/cuba/havana/review-39914.html\">El Patio\u003c/a> restaurant, a state run enterprise, and at \u003ca href=\"http://www.lonelyplanet.com/cuba/havana/restaurants/french/paladar-le-chansonnier\">Le Chansonnier\u003c/a>, a popular \u003cem>paladar\u003c/em>. \u003ca href=\"http://www.democracynow.org/2012/6/11/mariela_castro_daughter_of_cuban_president\">Mariela Castro\u003c/a>, daughter of Cuban President Raul Castro, made an appearance at both events and \u003ca href=\"http://www.berkeleyside.com/2012/12/31/tom-bates-and-loni-hancock-visit-sister-city-in-cuba/\">State Senator Loni Hancock and her husband Berkeley Mayor Tom Bates\u003c/a> also attended the dinners, as part of the \"Planting Seeds\" entourage.\u003c/p>\n\u003cfigure id=\"attachment_57417\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salad.chezpcuba.ninawolpow.1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salad.chezpcuba.ninawolpow.1000.jpg\" alt=\"Chez Panisse chefs foraged fresh food for their trademark salads served at Cuban dinners. Photo: Nina Wolpow\" width=\"1000\" height=\"666\" class=\"size-full wp-image-57417\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chez Panisse chefs foraged fresh food for their trademark salads served at Cuban dinners. Photo: Nina Wolpow\u003c/figcaption>\u003c/figure>\n\u003cp>Alvarez observed other hardships that aren't typical in North American kitchens. One of the restaurants the contingent cooked at didn't have electricity or running water until the afternoon. \"I couldn't tell if that was a regular thing or just happened once in a while, but it seemed like they knew it would come on at four,\" explains Alvarez, a native Spanish speaker, who has done stints at \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's Larder\u003c/a> in San Francisco's Ferry Building and landed an internship at the Wine Country's \u003ca href=\"http://www.frenchlaundry.com/\">French Laundry\u003c/a> straight out of cooking school. \"We lost electricity several times while we were there in different places. Just very basic things that make things difficult that we take for granted here.\"\u003c/p>\n\u003cp>One trip highlight: A sourcing excursion to a farm to find pigs and rabbits for the dinners. The family who ran the farm gathered for a big pot of boiled yucca, a root vegetable similar to potatoes, and the visitors were brought a bowl of steaming yucca to share, accompanied by \u003cem>mojo\u003c/em>, a local marinade of garlic, onion, lime juice, and spices. \"I grew up eating yucca, it's a favorite, and that was probably the most delicious thing we ate on our trip,\" says Alvarez, who made yucca ceviche for one dinner cooked by the Chez Panisse chefs.\u003c/p>\n\u003cfigure id=\"attachment_57414\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.cuba_.ninawolpow.640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.cuba_.ninawolpow.640.jpg\" alt=\"Danielle Alvarez gives plates a final look before sending them out to Cuban diners. Photo: Nina Wolpow\" width=\"640\" height=\"960\" class=\"size-full wp-image-57414\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle Alvarez gives plates a final look before sending them out to Cuban diners. Photo: Nina Wolpow\u003c/figcaption>\u003c/figure>\n\u003cp>Overall, though, Alvarez found the local food disappointing. \"So much of our philosophy at Chez is about fresh food that's cooked very little. But in Havana much of the food we encountered was frozen, canned, and cooked a lot,\" she says. \"I realized, too, that the limited fresh produce they have doesn't really make it to the people because they can't afford it.\" She did pick up some tips, however, from a local chef on the fine art of braising pork belly in an oven that crisped the skin to perfection while keeping the meat tender and moist.\u003c/p>\n\u003cfigure id=\"attachment_57416\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/melissafernandez.chespcuba.ninawolpow.1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/melissafernandez.chespcuba.ninawolpow.1000.jpg\" alt=\"Fellow Cuban-American Melissa Fernandez plates dishes before serving Cuban dignitaries. Photo: Nina Wolpow\" width=\"1000\" height=\"666\" class=\"size-full wp-image-57416\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fellow Cuban-American Melissa Fernandez plates dishes before serving Cuban dignitaries. Photo: Nina Wolpow\u003c/figcaption>\u003c/figure>\n\u003cp>She also discovered that pizza and pasta (local chefs made pasta from scratch at a cooking demonstration at a local cooking school) are becoming go-to foods in Havana, which intrigued the visiting chefs, known for cooking such dishes to critical acclaim in the Bay Area. \"A lot of people have these little businesses now where they sell pizza out of a window in their homes,\" explains Alvarez. \"It's not like it's great pizza – it's just doughy, oily bread with I don't know what kind of cheese, and a smear of tomato sauce.\" Still, such scenes -- residents dispensing savory pies out of decaying colonial buildings -- would have been unheard of even a few years ago. But as the \u003cem>\u003ca href=\"http://www.nytimes.com/2012/12/02/sunday-review/how-capitalist-are-the-cubans.html?pagewanted=all\">New York Times\u003c/a>\u003c/em> notes in recent Cuba coverage: Havana's growing pizza peddlers are one indication of the entrepreneurial spirit of a country long schooled in socialism and the state. These government-sanctioned edible entrepreneurs are viewed by some as a desperate move by the ruling party to kick start the country's flagging economy. Could culinary endeavors be a pathway to prosperity for some Cubans?\u003c/p>\n\u003cp>It's tough for Alvarez to consider such questions, since her family was doing well before the revolution. At the end of her trip, Alvarez added on a couple of days to visit with the few remaining relatives who never left the island. \"I went to the family farm and that was just hugely emotional for me. I was sobbing. I got to see the daily struggles of every day life,\" she says. \"I had pictures with me about how it used to be; buildings that were once there are now just a pile of rubble. The old houses my family lived in were gone. There were just little wooden, thatched-roof shacks on the property.\"\u003c/p>\n\u003cp>Alvarez is still processing her visit and how to make sense of it to her family in the States, none of whom have returned to the homeland in more than 40 years. And she wants to focus on the positive things she encountered in a country that bombards newcomers on the ride from the airport with billboards covered in socialist propaganda. True to country stereotype, two in the Chez Panisse crew who needed health care -- Jerome Waag badly burned his hand behind the stove and \u003ca href=\"http://www.cosechacafe.com/\">Cosecha's Dominica Rice\u003c/a> endured an inexplicably swollen ankle -- reported that they received excellent medical services, at the same hospital where \u003ca href=\"http://www.washingtonpost.com/world/the_americas/hugo-chavez-returns-home-to-venezuela-after-more-than-2-months-of-cancer-treatment-in-cuba/2013/02/18/812b30a6-79b0-11e2-9c27-fdd594ea6286_story.html\">Venezuelan President Hugo Chavez\u003c/a> was receiving cancer treatment. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Mostly, Alvarez was drawn to people's enduring spirit in the face of adversity. \"I'd be such a miserable person if I had to live there. Cubans just persevere and try so hard in difficult circumstance,\" she says. \"And still it's hopeful. People feel change is coming, little by little. As bad as things are they love their country so much.\" (Proving, perhaps, \u003ca href=\"http://www.nytimes.com/2012/09/23/magazine/where-is-cuba-going.html?pagewanted=all\">where one person sees a prison another sees paradise\u003c/a>.) \"One of the consultants on our tour who went to the University of Miami, as I did, has come back to Cuba and says there is nowhere else he would want to live,\" says Alvarez, who adds: \"I understand, it's home.\"\u003c/p>\n\n",
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"excerpt": "A Cuban-American Chez Panisse chef talks about her recent trip to Cuba as part of a culinary diplomacy tour in a story by BAB's Sarah Henry.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57413\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.chezp3_.naomifiss1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.chezp3_.naomifiss1000.jpg\" alt=\"Danielle Alvarez cooks Dungeness crab downstairs at Chez Panisse. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-57413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle Alvarez cooks Dungeness crab downstairs at Chez Panisse. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>When a contingent from \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a> went to Cuba last December, their visit was duly reported in the \u003ca href=\"http://www.sfgate.com/world/article/Chez-Panisse-chefs-visit-Havana-4110402.php\">press\u003c/a>. A crew of \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> devotees was poised to foment \u003ca href=\"http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/12/chez-panisse-havana-cuba.html\">a food revolution in Havana\u003c/a> -- or at least feed people well for a few days. \u003ca href=\"http://acmebread.com/the_company\">Steve Sullivan\u003c/a> baked bread. \u003ca href=\"http://www.pizzaiolooakland.com/about/founders/\">Charlie Hallowell\u003c/a> grilled pork on a \u003cem>parrilla \u003c/em>in the streets of Havana. \u003ca href=\"http://www.chezpanisse.com/about/our-chefs/\">Jerome Waag\u003c/a> plated polenta for Cuban dignitaries at dinners designed to showcase the Chez way of cooking.\u003c/p>\n\u003cp>Missing from the coverage: Any word from either of the Chez Panisse line cooks on the \u003ca href=\"http://www.berkeleyside.com/2012/08/01/chez-panisse-contingent-head-to-cuba-public-welcome-too/\">culinary diplomacy mission\u003c/a> who are of Cuban-American heritage. Danielle Alvarez and Melissa Fernandez both have roots in the island nation and Alvarez, who set foot on Cuban soil for the first time, spoke with Bay Area Bites about her recent visit. The 28-year-old says she went on the trip with an open mind and exploratory spirit, wanting to learn more about the land her family calls home, despite \u003ca href=\"http://www.nytimes.com/2012/10/21/opinion/sunday/bridging-the-cuban-generation-gap.html\">bittersweet memories common to a generation of exiles\u003c/a> in the aftermath of the revolution. She came away, though, with an overwhelming sadness, she says, for what has been lost from Cuba's culture and cuisine, despite encountering a few bright spots on the food and farming front and hope among besieged residents for better times ahead. \u003c/p>\n\u003cp>Let's be frank: Nobody goes to Cuba, widely regarded as a culinary backwater, for the food. And nothing about growing, selling, buying, cooking, or eating food -- whether at home or in restaurants -- in Cuba is easy. The lack of variety of fresh ingredients alone would make a farmers' market-loving Northern Californian cry. Food is still rationed in Cuba and much of it is imported (about 70 percent) or frozen, the result of a survivalist mentality born out of scarcity. An agriculture exchange which sprouted in 2011 after the Cuban government loosened up restrictions on a range of small businesses would suggest greater freedoms on the farming front. But such shifts are both an indication of just how much the country has changed, according to a recent \u003cem>\u003ca href=\"http://www.nytimes.com/2012/12/09/world/americas/changes-to-agriculture-highlight-cubas-problems.html?pagewanted=all\">New York Times\u003c/a>\u003c/em> story, and the political and practical limitations that continue to thwart this Caribbean country flirting with capitalism. By most measures, Cuba's free-enterprise farm experiment has failed, writes journalist Damien Cave, with many Cuban residents actually seeing \u003cem>less\u003c/em> locally-grown food at private markets. \u003c/p>\n\u003cp>Still, Alvarez was encouraged by first-hand accounts from Waters' personal assistant, Varun Mehra, a man mad for all things Cuban, who was instrumental in organizing the recent \"Planting Seeds\" edible expedition, the first of what he hopes will be an ongoing U.S.-Cuba dialogue around food and farming. “Havana’s food scene is changing rapidly and the Cuban government is phasing out its system of rations and cautiously allowing private restaurant ownership,” Mehra notes in \u003ca href=\"http://www.papermag.com/arts_and_style/2012/05/off-the-eaten-path-havana-cuba.php\">his recent travelogue for \u003cem>Paper Magazine\u003c/em>\u003c/a>. “As a result, the population is rediscovering its own pre-revolution culinary history — a delicious mix of Spanish, African, and Caribbean influences.” Mehra refers in his piece to \u003cem>paladars\u003c/em>, home-based private eating establishments popping up in Cuba in recent years, that some say could revolutionize -- and spice up -- Cuba's dining options. \u003c/p>\n\u003cfigure id=\"attachment_57415\" class=\"wp-caption aligncenter\" style=\"max-width: 715px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/havana_final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/havana_final.jpg\" alt=\"Snapshots from Cuba's farm and food scene. Photos: Varun Mehra\" width=\"715\" height=\"720\" class=\"size-full wp-image-57415\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Snapshots from Cuba's farm and food scene. Photos: Varun Mehra\u003c/figcaption>\u003c/figure>\n\u003cp>Alvarez was eager to see for herself. She grew up in Miami, dining in on the vivid stories her relatives told about a magical place they left behind. Her mom's family owned a sugar plantation in Cuba's eastern Oriente Province, her father's family hailed from Havana; they both moved to the U.S. as young children shortly after the revolution. Alvarez grew up eating Cuban food: White rice, red or black beans cooked with \u003cem>sofrito\u003c/em> (aromatics like garlic, onions, and peppers) and a little sugar and apple cider vinegar, which, she says, made her mom's version special. Her mother and grandmother cooked peasant food that could feed many, Cuban classics like \u003cem>ropa vieja\u003c/em>, (shredded skirt steak stewed in a tomato sauce) and \u003cem>Moros y Cristianos\u003c/em> (\"Moors and Christians,\" a rice and beans dish elevated in flavor by the addition of pork fat or bacon.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She was dismayed by what she encountered on her ten-day trip. \"The food culture has largely been lost there, they just don't have a lot of ingredients,\" says Alvarez, who has worked at Chez Panisse for more than two years. \"We were told we couldn't get seafood, which is incredible to me because it's a Caribbean island surrounded by the sea. My mom has stories about live crab walking around the kitchen but now there's no fishing industry to speak of.\"\u003c/p>\n\u003cfigure id=\"attachment_57421\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/danielle.alvarez.chezpanisse1.naomifiss.1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/danielle.alvarez.chezpanisse1.naomifiss.1000.jpg\" alt=\"Back in Berkeley, Alvarez finds an abundance of seafood. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-57421\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Back in Berkeley, Alvarez finds an abundance of seafood. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>And Alvarez was stunned by the limitations in the kitchen -- from a lack of oils, vinegars, and spices to a narrow range of fresh food. \"There's no variety in what type of produce they have – they have one type of lettuce and it's really beautiful, but it's all they have. One lettuce, one type of tomato, and one type of eggplant. We asked the farmers and were told that the state supplies the seeds and that's all they have to work with. Since there are no seasons a lot of the plants don't even go to seed, so it's not like they can harvest their own.\" Likewise, while beef might be on the menu at many local restaurants, it was never available to order during Alvarez's stay; pork was the only meat of choice on offer at most places.\u003c/p>\n\u003cp>Raw ingredients weren't the only limited resource on the island. \"It broke my heart because at the culinary school and other restaurants we visited they had so little equipment,\" says Alvarez, a graduate of \u003ca href=\"http://www.jwu.edu/culinary/\">Johnson & Wales University's College of Culinary Arts\u003c/a> in Miami. \"I found it difficult just to do what we do, as simple as it is, not having pots to cook in or basic equipment like spoons.\" Everyone she encountered asked if they could have a pan or a knife, including the tour group's guide and driver. The Chez Panisse team brought pots and pans with them with the intention of leaving them with local chefs. Dinners were held at Old Havana's \u003ca href=\"http://www.fodors.com/world/caribbean/cuba/havana/review-39914.html\">El Patio\u003c/a> restaurant, a state run enterprise, and at \u003ca href=\"http://www.lonelyplanet.com/cuba/havana/restaurants/french/paladar-le-chansonnier\">Le Chansonnier\u003c/a>, a popular \u003cem>paladar\u003c/em>. \u003ca href=\"http://www.democracynow.org/2012/6/11/mariela_castro_daughter_of_cuban_president\">Mariela Castro\u003c/a>, daughter of Cuban President Raul Castro, made an appearance at both events and \u003ca href=\"http://www.berkeleyside.com/2012/12/31/tom-bates-and-loni-hancock-visit-sister-city-in-cuba/\">State Senator Loni Hancock and her husband Berkeley Mayor Tom Bates\u003c/a> also attended the dinners, as part of the \"Planting Seeds\" entourage.\u003c/p>\n\u003cfigure id=\"attachment_57417\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salad.chezpcuba.ninawolpow.1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salad.chezpcuba.ninawolpow.1000.jpg\" alt=\"Chez Panisse chefs foraged fresh food for their trademark salads served at Cuban dinners. Photo: Nina Wolpow\" width=\"1000\" height=\"666\" class=\"size-full wp-image-57417\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chez Panisse chefs foraged fresh food for their trademark salads served at Cuban dinners. Photo: Nina Wolpow\u003c/figcaption>\u003c/figure>\n\u003cp>Alvarez observed other hardships that aren't typical in North American kitchens. One of the restaurants the contingent cooked at didn't have electricity or running water until the afternoon. \"I couldn't tell if that was a regular thing or just happened once in a while, but it seemed like they knew it would come on at four,\" explains Alvarez, a native Spanish speaker, who has done stints at \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's Larder\u003c/a> in San Francisco's Ferry Building and landed an internship at the Wine Country's \u003ca href=\"http://www.frenchlaundry.com/\">French Laundry\u003c/a> straight out of cooking school. \"We lost electricity several times while we were there in different places. Just very basic things that make things difficult that we take for granted here.\"\u003c/p>\n\u003cp>One trip highlight: A sourcing excursion to a farm to find pigs and rabbits for the dinners. The family who ran the farm gathered for a big pot of boiled yucca, a root vegetable similar to potatoes, and the visitors were brought a bowl of steaming yucca to share, accompanied by \u003cem>mojo\u003c/em>, a local marinade of garlic, onion, lime juice, and spices. \"I grew up eating yucca, it's a favorite, and that was probably the most delicious thing we ate on our trip,\" says Alvarez, who made yucca ceviche for one dinner cooked by the Chez Panisse chefs.\u003c/p>\n\u003cfigure id=\"attachment_57414\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.cuba_.ninawolpow.640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.cuba_.ninawolpow.640.jpg\" alt=\"Danielle Alvarez gives plates a final look before sending them out to Cuban diners. Photo: Nina Wolpow\" width=\"640\" height=\"960\" class=\"size-full wp-image-57414\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle Alvarez gives plates a final look before sending them out to Cuban diners. Photo: Nina Wolpow\u003c/figcaption>\u003c/figure>\n\u003cp>Overall, though, Alvarez found the local food disappointing. \"So much of our philosophy at Chez is about fresh food that's cooked very little. But in Havana much of the food we encountered was frozen, canned, and cooked a lot,\" she says. \"I realized, too, that the limited fresh produce they have doesn't really make it to the people because they can't afford it.\" She did pick up some tips, however, from a local chef on the fine art of braising pork belly in an oven that crisped the skin to perfection while keeping the meat tender and moist.\u003c/p>\n\u003cfigure id=\"attachment_57416\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/melissafernandez.chespcuba.ninawolpow.1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/melissafernandez.chespcuba.ninawolpow.1000.jpg\" alt=\"Fellow Cuban-American Melissa Fernandez plates dishes before serving Cuban dignitaries. Photo: Nina Wolpow\" width=\"1000\" height=\"666\" class=\"size-full wp-image-57416\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fellow Cuban-American Melissa Fernandez plates dishes before serving Cuban dignitaries. Photo: Nina Wolpow\u003c/figcaption>\u003c/figure>\n\u003cp>She also discovered that pizza and pasta (local chefs made pasta from scratch at a cooking demonstration at a local cooking school) are becoming go-to foods in Havana, which intrigued the visiting chefs, known for cooking such dishes to critical acclaim in the Bay Area. \"A lot of people have these little businesses now where they sell pizza out of a window in their homes,\" explains Alvarez. \"It's not like it's great pizza – it's just doughy, oily bread with I don't know what kind of cheese, and a smear of tomato sauce.\" Still, such scenes -- residents dispensing savory pies out of decaying colonial buildings -- would have been unheard of even a few years ago. But as the \u003cem>\u003ca href=\"http://www.nytimes.com/2012/12/02/sunday-review/how-capitalist-are-the-cubans.html?pagewanted=all\">New York Times\u003c/a>\u003c/em> notes in recent Cuba coverage: Havana's growing pizza peddlers are one indication of the entrepreneurial spirit of a country long schooled in socialism and the state. These government-sanctioned edible entrepreneurs are viewed by some as a desperate move by the ruling party to kick start the country's flagging economy. Could culinary endeavors be a pathway to prosperity for some Cubans?\u003c/p>\n\u003cp>It's tough for Alvarez to consider such questions, since her family was doing well before the revolution. At the end of her trip, Alvarez added on a couple of days to visit with the few remaining relatives who never left the island. \"I went to the family farm and that was just hugely emotional for me. I was sobbing. I got to see the daily struggles of every day life,\" she says. \"I had pictures with me about how it used to be; buildings that were once there are now just a pile of rubble. The old houses my family lived in were gone. There were just little wooden, thatched-roof shacks on the property.\"\u003c/p>\n\u003cp>Alvarez is still processing her visit and how to make sense of it to her family in the States, none of whom have returned to the homeland in more than 40 years. And she wants to focus on the positive things she encountered in a country that bombards newcomers on the ride from the airport with billboards covered in socialist propaganda. True to country stereotype, two in the Chez Panisse crew who needed health care -- Jerome Waag badly burned his hand behind the stove and \u003ca href=\"http://www.cosechacafe.com/\">Cosecha's Dominica Rice\u003c/a> endured an inexplicably swollen ankle -- reported that they received excellent medical services, at the same hospital where \u003ca href=\"http://www.washingtonpost.com/world/the_americas/hugo-chavez-returns-home-to-venezuela-after-more-than-2-months-of-cancer-treatment-in-cuba/2013/02/18/812b30a6-79b0-11e2-9c27-fdd594ea6286_story.html\">Venezuelan President Hugo Chavez\u003c/a> was receiving cancer treatment. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mostly, Alvarez was drawn to people's enduring spirit in the face of adversity. \"I'd be such a miserable person if I had to live there. Cubans just persevere and try so hard in difficult circumstance,\" she says. \"And still it's hopeful. People feel change is coming, little by little. As bad as things are they love their country so much.\" (Proving, perhaps, \u003ca href=\"http://www.nytimes.com/2012/09/23/magazine/where-is-cuba-going.html?pagewanted=all\">where one person sees a prison another sees paradise\u003c/a>.) \"One of the consultants on our tour who went to the University of Miami, as I did, has come back to Cuba and says there is nowhere else he would want to live,\" says Alvarez, who adds: \"I understand, it's home.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chef Preeti Mistry + Juhu Beach Club in Oakland's Temescal",
"title": "Chef Preeti Mistry + Juhu Beach Club in Oakland's Temescal",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_57301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\" alt=\"Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\" width=\"1000\" height=\"746\" class=\"size-full wp-image-57301\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Preeti Mistry is gearing up to open her Indian street food-inspired, previously a pop-up, \u003ca href=\"http://www.juhubeachclub.com/\">Juhu Beach Club\u003c/a> in Temescal, Oakland on \u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">March 1\u003c/a>. Having her restaurant business set up in the old SR24 space in the East Bay instead of the originally planned Mission District is a marked change from when I interviewed her \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%E2%80%99s-preeti-mistry/\">last summer\u003c/a>, for the Bay Area Bites’ annual LGBT Pride stories. Breaking off (amicably) with a business partner and wanting to live closer to her work were the main factors behind this decision. She shared that she is now working with family to run the business but has also been buoyed by offers of general help from fellow Oakland business owners. Getting a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">\u003cem>Top Chef\u003c/em>\u003c/a> to set up shop in Oakland is a bonus for Temescal, a district that has arrived as a food and dining destination--complete with its own new culinary tour from \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/oaklands-taste-of-temescal-tour\">Edible Excursions\u003c/a> and a thriving \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\">Sunday farmers’ market\u003c/a>. \u003c/p>\n\u003cp>I was able to experience Juhu Beach Club via a stop on the \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/880\">Oakland Taste Temescal\u003c/a> media tour from Edible Excursions. It’s obvious Chef Preeti and her crew have worked hard to transform the once grey and dark hues of SR24 into something that is definitely more Mumbai-beachy and fun: pink and orange swirl together with golden notes in a wonderful monkey wall pattern, which match the adorable tiffins that will be used to serve kids meals (a smart menu move, considering the local population). Her partner Ann Nadeau was on hand to help serve sassy lassis but mainly stayed in the background while the Chef talked to our group. Guests will be able to see the kitchen action, where Preeti will cook with her sous chef and line cooks. \u003c/p>\n\u003cfigure id=\"attachment_57299\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\" alt=\"Juhu Beach Club interior. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-57299\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juhu Beach Club interior. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>There are 50 seats and 6 stools and the open space definitely grants guests an up-close-and-personal view of the making of every slider-like pav (with custom rolls from Starter Bakery), Gujarti-style samosa, mung bean “Guju chili” soup, curry, salad and sassy lassi. The menu is approachable: vegetarians, carnivores and kids should all find something here. The color blocked kiddie-friendly tiffins are designed by a nearby artist and will be for sale; I am making space in my pantry after seeing how cute and functional they are. Juhu Beach Club just received their beer and wine license and will be opening for dinner March 1. Cheers!\u003c/p>\n\u003cp>I interviewed Chef Mistry to find out more about how the process is going from operating her pop-up restaurant to getting an actual restaurant finalized. Her comments have been edited for clarity and length. \u003c/p>\n\u003cfigure id=\"attachment_57324\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75-1024x681.jpg\" alt=\"Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle).\" width=\"1024\" height=\"681\" class=\"size-large wp-image-57324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle). Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Congrats on the new restaurant. When we last talked to you, you were planning to open a spot in the Mission. That situation changed for you in October 2012. Why do Indian Street Food in Temesal?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Mistry: \u003c/strong>It was a matter of circumstances. Even when I was in San Francisco, I was saying ‘I want to open in Oakland.’ The Mission space and the partner connected to that didn’t work out, which was actually a blessing. If we were having a hard time then, running a business wouldn’t have been easy. We were able to realize that and walk away from each other and there were no hard feelings ultimately. I moved to Oakland a year and a half ago. Once we walked away from a financial partner, I started looking at things financially but also looked at how it would affect my lifestyle. We’ve gotten to know the scene and it’s so happening here. Temescal is really fun, and there has been a great community in terms of chefs and restaurateurs. \u003c/p>\n\u003cfigure id=\"attachment_57326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\" alt=\"India's Bizarre Love Triangle Samosas. Photo: Mary Ladd \" width=\"1000\" height=\"750\" class=\"size-full wp-image-57326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">India's Bizarre Love Triangle Samosas. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have a new business partner? How did you come up with the funding after the relationship with your former business partner ended?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> No. (Laughs). It’s a family business now. So. You know. That was one of the reasons why we picked the space. It was really set up. I talked to a few contractors and architects and they were urging me to find a spot that was already set up. I looked at cheaper places but it was a Pandora’s box -- they had been dumped for a reason. Once you start with the building department.... With our new Temescal location, it’s been all elbow grease and a little cosmetic work. There have been a few expenses that have come up but that’s par for the course.\u003c/p>\n\u003cp>We did a lot of cleaning and changed the space pretty dramatically. It was really dark in here, very Gothic with big chandeliers. The baseboard and entire ceiling were dark grey and then there was deep magenta red. We just brightened it so there is a lot of bright pink and orange on the walls. It gets an advantage of the sun that comes through in the day. We got funky wallpaper with monkeys to give the space a fun and casual feel, because we want to see people wanting to hang out here.\u003c/p>\n\u003cfigure id=\"attachment_57320\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\" alt=\"Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\" width=\"300\" class=\"size-full wp-image-57320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Have you met any of your restaurant neighbors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The person that owned this restaurant owns the taqueria next door. We share bathrooms and storage space and one of the more qualitative parts of purchasing was that he wanted to make sure it would be someone who’s cooperative. Not ‘I bought your restaurant. See ya later.’ I interact with his manager Kevin and family all day and they’ve been super. I’ve also talked with Jen Louise Dunning at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>. \u003ca href=\"http://tanyaholland.com/\">Tanya Holland\u003c/a> was super helpful with advice as was Sarah Kirnon with \u003ca href=\"https://www.facebook.com/MissOllies\">Miss Ollie’s\u003c/a>. I just ran into \u003ca href=\"http://summerkitchenbakeshop.com/about\">Paul Arenstam\u003c/a> at the restaurant supply store and he said, ‘Give me a call if you need anything.’\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite menu items?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The Bombay sandwich, which we just tried out. The way it’s made in India is with a sandwich maker in a campfire. We’ll use a steak press and do it on the flat top. Everyone was like ‘I don’t know what this is but it’s awesome’ when we did the taste tests. I’ll press it with Jack cheese, cilantro chutney, sliced beets, potatoes, pickled onions and our house-made chaat masala. There’s also a healthy amount of butter and it’s like a veggie grilled cheese. I’ll change it seasonally. It’s kind of funny how the chutney and masala make it distinctly Indian. It’ll probably be priced at $7.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How about drinks and desserts? ... anything unusual?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> All of our wine will be on tap. I want to focus on beer more because it just pairs better in my opinion with the Indian food and spices. We’ll have 1-3 white wines. People want to pair Indian food with really sweet Rieslings and I can’t stand that. The wines will definitely be on the crisper side. For every tasting we’ve had, the big question is, ‘What will the red be?’ We’re looking for something nice and lean, and nothing really fruity and jammy or high alcohol.\u003c/p>\n\u003cp>I make the sassy lassi in-house, and it’s sweet and salty. We'll have cilantro lemonade and also the Darjeeling Limited, which is half cilantro lemonade and half tea. Gotta have a hot chai and we will be serving imported \u003ca href=\"http://www.coca-colaindia.com/products/thumsup.html\">Thums Up\u003c/a> plus \u003ca href=\"http://en.wikipedia.org/wiki/Limca\">Limca\u003c/a> sodas, which are owned by Coke now. They have a distinctive Indian flavor. \u003c/p>\n\u003cfigure id=\"attachment_57313\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\" alt=\"Sassy Lassis. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sassy Lassis. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>We’re going to have \u003ca href=\"http://strausfamilycreamery.com/products/organic-wholesale/organic-soft-serve-ice-cream-mix\">Straus soft-serve\u003c/a> for dessert, but will do it differently than other places. I may use infused oils as toppings: things like pistachio and pumpkin seed oils. There will be tropical fruit drizzles of passion fruit, guava or rosewater. I’m sure we’ll make some seasonal local macerated fruit. Then there will be add-ons like salty curried peanuts, Chai spiced pecans and those little fennel candies. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Any advice for folks looking to open a restaurant?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> Laughs. That’s so funny. \u003ca href=\"http://cholitalinda.com/1.html\">Cholita Linda\u003c/a> was talking on the Edible Excursions tour about how they’re opening on Telegraph and that it had been in 3 months of waiting. I couldn’t wait like that!\u003c/p>\n\u003cp>I guess for me as a first time restaurateur I would say finding an existing business is a way to factor your time and money. Juhu Beach Club will not have that high a price point. The average check will not be $70 per person. The ability to make that money back and profit is crazy. For me, it was always start small and see if people liked it. Even with that funny liquor store in the Mission, we spent $1,500. My advice? Start small. \u003c/p>\n\u003cfigure id=\"attachment_57325\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\" alt=\"Vada Pav. Photo courtesy of Preeti Mistry\" width=\"640\" height=\"427\" class=\"size-full wp-image-57325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vada Pav. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you think there is a \u003cem>Top Chef\u003c/em> celeb halo that helps or hinders your work? What is that like?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> I think for a long time I was really angry about \u003cem>Top Chef\u003c/em>. But you know it’s the thing that has helped me get the word out. I suppose if I hadn’t been on the show it would take longer for people and media to show up. The fact that people already know who I am is helpful. \u003c/p>\n\u003cp>As for hindering, I can’t say that there is anything negative at this point four years later. People are excited. I’ve talked to people in Oakland and they’re excited to have someone from \u003ca href=\"http://www.bravotv.com/top-chef\">\u003cem>Top Chef\u003c/em>\u003c/a>. I was at the farmers’ market and a lady told me ‘I'm really excited you’re opening here.’ \u003c/p>\n\u003cp>I was talking to the cashier at the planning department and she said she is a huge \u003cem>Top Chef\u003c/em> fan and she recognized my name. It’s nice that people recognize me. If my food didn't stand up or the service wasn't helpful then people wouldn’t continue to show up. Especially in the Bay Area, where there are so many good chefs who haven’t been on TV.\u003c/p>\n\u003cfigure id=\"attachment_57296\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\" alt=\"Preeti Mistry at Juhu Beach Club. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.juhubeachclub.com/\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">Opening March 1 for Dinner\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/bpBX1\">Map\u003c/a>\u003cbr>\n5179 Telegraph Avenue\u003cbr>\nOakland CA 94609\u003cbr>\n(510) 652-7350\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tue - Sat: 5:30 pm - 9:30 pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/juhubeachclub\">@juhubeachclub\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/chefpmistry\">@chefpmistry\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a>\u003c/p>\n\n",
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"excerpt": "Chef Preeti Mistry is gearing up to open her Indian street food-inspired, previously a pop-up, Juhu Beach Club in Temescal, Oakland on March 1.",
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"description": "Chef Preeti Mistry is gearing up to open her Indian street food-inspired, previously a pop-up, Juhu Beach Club in Temescal, Oakland on March 1.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\" alt=\"Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\" width=\"1000\" height=\"746\" class=\"size-full wp-image-57301\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Preeti Mistry is gearing up to open her Indian street food-inspired, previously a pop-up, \u003ca href=\"http://www.juhubeachclub.com/\">Juhu Beach Club\u003c/a> in Temescal, Oakland on \u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">March 1\u003c/a>. Having her restaurant business set up in the old SR24 space in the East Bay instead of the originally planned Mission District is a marked change from when I interviewed her \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%E2%80%99s-preeti-mistry/\">last summer\u003c/a>, for the Bay Area Bites’ annual LGBT Pride stories. Breaking off (amicably) with a business partner and wanting to live closer to her work were the main factors behind this decision. She shared that she is now working with family to run the business but has also been buoyed by offers of general help from fellow Oakland business owners. Getting a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">\u003cem>Top Chef\u003c/em>\u003c/a> to set up shop in Oakland is a bonus for Temescal, a district that has arrived as a food and dining destination--complete with its own new culinary tour from \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/oaklands-taste-of-temescal-tour\">Edible Excursions\u003c/a> and a thriving \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\">Sunday farmers’ market\u003c/a>. \u003c/p>\n\u003cp>I was able to experience Juhu Beach Club via a stop on the \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/880\">Oakland Taste Temescal\u003c/a> media tour from Edible Excursions. It’s obvious Chef Preeti and her crew have worked hard to transform the once grey and dark hues of SR24 into something that is definitely more Mumbai-beachy and fun: pink and orange swirl together with golden notes in a wonderful monkey wall pattern, which match the adorable tiffins that will be used to serve kids meals (a smart menu move, considering the local population). Her partner Ann Nadeau was on hand to help serve sassy lassis but mainly stayed in the background while the Chef talked to our group. Guests will be able to see the kitchen action, where Preeti will cook with her sous chef and line cooks. \u003c/p>\n\u003cfigure id=\"attachment_57299\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\" alt=\"Juhu Beach Club interior. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-57299\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juhu Beach Club interior. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>There are 50 seats and 6 stools and the open space definitely grants guests an up-close-and-personal view of the making of every slider-like pav (with custom rolls from Starter Bakery), Gujarti-style samosa, mung bean “Guju chili” soup, curry, salad and sassy lassi. The menu is approachable: vegetarians, carnivores and kids should all find something here. The color blocked kiddie-friendly tiffins are designed by a nearby artist and will be for sale; I am making space in my pantry after seeing how cute and functional they are. Juhu Beach Club just received their beer and wine license and will be opening for dinner March 1. Cheers!\u003c/p>\n\u003cp>I interviewed Chef Mistry to find out more about how the process is going from operating her pop-up restaurant to getting an actual restaurant finalized. Her comments have been edited for clarity and length. \u003c/p>\n\u003cfigure id=\"attachment_57324\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75-1024x681.jpg\" alt=\"Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle).\" width=\"1024\" height=\"681\" class=\"size-large wp-image-57324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle). Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Congrats on the new restaurant. When we last talked to you, you were planning to open a spot in the Mission. That situation changed for you in October 2012. Why do Indian Street Food in Temesal?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Mistry: \u003c/strong>It was a matter of circumstances. Even when I was in San Francisco, I was saying ‘I want to open in Oakland.’ The Mission space and the partner connected to that didn’t work out, which was actually a blessing. If we were having a hard time then, running a business wouldn’t have been easy. We were able to realize that and walk away from each other and there were no hard feelings ultimately. I moved to Oakland a year and a half ago. Once we walked away from a financial partner, I started looking at things financially but also looked at how it would affect my lifestyle. We’ve gotten to know the scene and it’s so happening here. Temescal is really fun, and there has been a great community in terms of chefs and restaurateurs. \u003c/p>\n\u003cfigure id=\"attachment_57326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\" alt=\"India's Bizarre Love Triangle Samosas. Photo: Mary Ladd \" width=\"1000\" height=\"750\" class=\"size-full wp-image-57326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">India's Bizarre Love Triangle Samosas. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have a new business partner? How did you come up with the funding after the relationship with your former business partner ended?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> No. (Laughs). It’s a family business now. So. You know. That was one of the reasons why we picked the space. It was really set up. I talked to a few contractors and architects and they were urging me to find a spot that was already set up. I looked at cheaper places but it was a Pandora’s box -- they had been dumped for a reason. Once you start with the building department.... With our new Temescal location, it’s been all elbow grease and a little cosmetic work. There have been a few expenses that have come up but that’s par for the course.\u003c/p>\n\u003cp>We did a lot of cleaning and changed the space pretty dramatically. It was really dark in here, very Gothic with big chandeliers. The baseboard and entire ceiling were dark grey and then there was deep magenta red. We just brightened it so there is a lot of bright pink and orange on the walls. It gets an advantage of the sun that comes through in the day. We got funky wallpaper with monkeys to give the space a fun and casual feel, because we want to see people wanting to hang out here.\u003c/p>\n\u003cfigure id=\"attachment_57320\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\" alt=\"Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\" width=\"300\" class=\"size-full wp-image-57320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Have you met any of your restaurant neighbors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The person that owned this restaurant owns the taqueria next door. We share bathrooms and storage space and one of the more qualitative parts of purchasing was that he wanted to make sure it would be someone who’s cooperative. Not ‘I bought your restaurant. See ya later.’ I interact with his manager Kevin and family all day and they’ve been super. I’ve also talked with Jen Louise Dunning at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>. \u003ca href=\"http://tanyaholland.com/\">Tanya Holland\u003c/a> was super helpful with advice as was Sarah Kirnon with \u003ca href=\"https://www.facebook.com/MissOllies\">Miss Ollie’s\u003c/a>. I just ran into \u003ca href=\"http://summerkitchenbakeshop.com/about\">Paul Arenstam\u003c/a> at the restaurant supply store and he said, ‘Give me a call if you need anything.’\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite menu items?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The Bombay sandwich, which we just tried out. The way it’s made in India is with a sandwich maker in a campfire. We’ll use a steak press and do it on the flat top. Everyone was like ‘I don’t know what this is but it’s awesome’ when we did the taste tests. I’ll press it with Jack cheese, cilantro chutney, sliced beets, potatoes, pickled onions and our house-made chaat masala. There’s also a healthy amount of butter and it’s like a veggie grilled cheese. I’ll change it seasonally. It’s kind of funny how the chutney and masala make it distinctly Indian. It’ll probably be priced at $7.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How about drinks and desserts? ... anything unusual?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> All of our wine will be on tap. I want to focus on beer more because it just pairs better in my opinion with the Indian food and spices. We’ll have 1-3 white wines. People want to pair Indian food with really sweet Rieslings and I can’t stand that. The wines will definitely be on the crisper side. For every tasting we’ve had, the big question is, ‘What will the red be?’ We’re looking for something nice and lean, and nothing really fruity and jammy or high alcohol.\u003c/p>\n\u003cp>I make the sassy lassi in-house, and it’s sweet and salty. We'll have cilantro lemonade and also the Darjeeling Limited, which is half cilantro lemonade and half tea. Gotta have a hot chai and we will be serving imported \u003ca href=\"http://www.coca-colaindia.com/products/thumsup.html\">Thums Up\u003c/a> plus \u003ca href=\"http://en.wikipedia.org/wiki/Limca\">Limca\u003c/a> sodas, which are owned by Coke now. They have a distinctive Indian flavor. \u003c/p>\n\u003cfigure id=\"attachment_57313\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\" alt=\"Sassy Lassis. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sassy Lassis. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>We’re going to have \u003ca href=\"http://strausfamilycreamery.com/products/organic-wholesale/organic-soft-serve-ice-cream-mix\">Straus soft-serve\u003c/a> for dessert, but will do it differently than other places. I may use infused oils as toppings: things like pistachio and pumpkin seed oils. There will be tropical fruit drizzles of passion fruit, guava or rosewater. I’m sure we’ll make some seasonal local macerated fruit. Then there will be add-ons like salty curried peanuts, Chai spiced pecans and those little fennel candies. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Any advice for folks looking to open a restaurant?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> Laughs. That’s so funny. \u003ca href=\"http://cholitalinda.com/1.html\">Cholita Linda\u003c/a> was talking on the Edible Excursions tour about how they’re opening on Telegraph and that it had been in 3 months of waiting. I couldn’t wait like that!\u003c/p>\n\u003cp>I guess for me as a first time restaurateur I would say finding an existing business is a way to factor your time and money. Juhu Beach Club will not have that high a price point. The average check will not be $70 per person. The ability to make that money back and profit is crazy. For me, it was always start small and see if people liked it. Even with that funny liquor store in the Mission, we spent $1,500. My advice? Start small. \u003c/p>\n\u003cfigure id=\"attachment_57325\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\" alt=\"Vada Pav. Photo courtesy of Preeti Mistry\" width=\"640\" height=\"427\" class=\"size-full wp-image-57325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vada Pav. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you think there is a \u003cem>Top Chef\u003c/em> celeb halo that helps or hinders your work? What is that like?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> I think for a long time I was really angry about \u003cem>Top Chef\u003c/em>. But you know it’s the thing that has helped me get the word out. I suppose if I hadn’t been on the show it would take longer for people and media to show up. The fact that people already know who I am is helpful. \u003c/p>\n\u003cp>As for hindering, I can’t say that there is anything negative at this point four years later. People are excited. I’ve talked to people in Oakland and they’re excited to have someone from \u003ca href=\"http://www.bravotv.com/top-chef\">\u003cem>Top Chef\u003c/em>\u003c/a>. I was at the farmers’ market and a lady told me ‘I'm really excited you’re opening here.’ \u003c/p>\n\u003cp>I was talking to the cashier at the planning department and she said she is a huge \u003cem>Top Chef\u003c/em> fan and she recognized my name. It’s nice that people recognize me. If my food didn't stand up or the service wasn't helpful then people wouldn’t continue to show up. Especially in the Bay Area, where there are so many good chefs who haven’t been on TV.\u003c/p>\n\u003cfigure id=\"attachment_57296\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\" alt=\"Preeti Mistry at Juhu Beach Club. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.juhubeachclub.com/\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">Opening March 1 for Dinner\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/bpBX1\">Map\u003c/a>\u003cbr>\n5179 Telegraph Avenue\u003cbr>\nOakland CA 94609\u003cbr>\n(510) 652-7350\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tue - Sat: 5:30 pm - 9:30 pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/juhubeachclub\">@juhubeachclub\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/chefpmistry\">@chefpmistry\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "My American Pantry (MAP) Celebrates Local Food Producers",
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"content": "\u003cfigure id=\"attachment_57212\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-1.jpg\" alt=\"An aerial photo of Santa Cruz-area food and drink makers. Photo credit: Andrea Blum of My American Pantry and Kenny Blum Photography.\" width=\"1000\" height=\"746\" class=\"size-full wp-image-57212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An aerial photo of Santa Cruz-area food and drink makers. Photo credit: Andrea Blum of My American Pantry and Kenny Blum Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>Andrea Blum has spent much of her life following others. She once followed a cheesemaker back to his village in Italy to learn about where the milk came from. That's also how she ended up in a butcher shop in Switzerland watching the curing of meats, or in a basement in Austria sampling homemade schnapps.\u003c/p>\n\u003cblockquote>\u003cp>\"It's a passion of mine to go beyond what I'm eating and find the story behind it,\" Blum says.\u003c/p>\u003c/blockquote>\n\u003cp>That curiosity about the people behind our food led her to create \u003ca href=\"http://myamericanpantry.com/\" title=\"My American Pantry\" target=\"_blank\">My American Pantry\u003c/a> (MAP), a start-up company that promotes regional food and drink producers across the country. Blum is laying the groundwork for an online marketplace with a series of aerial photos of food artisans with their goods.\u003c/p>\n\u003cp>\"I think of it as a \u003ca href=\"http://www.kickstarter.com/\" title=\"Kickstarter\" target=\"_blank\">Kickstarter\u003c/a> for food artisans, where people can launch their businesses but in a very curated, beautiful and artistic way with recipes, videos, multimedia,\" says Blum, who is a \u003ca href=\"http://montalvoarts.org/participants/andrea_blum/\" title=\"Culinary artist in residence - Montalvo\" target=\"_blank\">culinary artist in residence\u003c/a> at the \u003ca href=\"http://montalvoarts.org/\" title=\"Montalvo Arts Center\" target=\"_blank\">Montalvo Arts Center\u003c/a> in Saratoga. \u003c/p>\n\u003cfigure id=\"attachment_57213\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-2.jpg\" alt=\"Andrea Blum with her brother Kenny, who built the remote-controlled helicopter used for the aerial photo.\" width=\"1000\" height=\"660\" class=\"size-full wp-image-57213\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andrea Blum with her brother Kenny, who built the remote-controlled helicopter used for the aerial photo.\u003c/figcaption>\u003c/figure>\n\u003cp>MAP just held its second aerial photo shoot in Santa Cruz on Sunday with nearly two dozen local food and drink makers, including the \u003ca href=\"http://www.scmbrew.com/\" title=\"Santa Cruz Mountain Brewing Co.\" target=\"_blank\">Santa Cruz Mountain Brewing Co.\u003c/a>, \u003ca href=\"http://www.creativeculturesfoods.com/blog/\" title=\"Creative Cultures\" target=\"_blank\">Creative Cultures\u003c/a>, \u003ca href=\"http://www.uncommonbrewers.com/\" title=\"Uncommon Brewers\" target=\"_blank\">Uncommon Brewers\u003c/a> and \u003ca href=\"http://www.shelleysbiscotti.com/\" title=\"Shelley's Biscotti\" target=\"_blank\">Shelley's Biscotti\u003c/a>. The first aerial photo took place in Marin last month. \u003c/p>\n\u003cp>The aerial photos are a way for Blum to bootstrap her company while she fine-tunes her business plan and raises capital. She says she may turn to Kickstarter herself to drum up funds so she can travel around the country taking photos of food and drink makers. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Blum plans to stitch the photos together into a multi-layered atlas. Users will be able to view food makers by region, along with their personal stories, recipes and videos. They would also be able to purchase products through the online marketplace, which she hopes to launch later this year. Blum also envisions regionally-focused cookbooks with recipes from the MAP producers. \u003c/p>\n\u003cp>One of the first videos MAP produced is a profile of Connie Green, who is something of a local legend who leads chefs on foraging expeditions and owns \u003ca href=\"http://wineforest.com/\" title=\"Wine Forest Wild Foods\" target=\"_blank\">Wine Forest Wild Foods\u003c/a>. \u003c/p>\n\u003cblockquote>\u003cp>\"She talks about her passion of collecting things in the woods, collecting mushrooms,\" Blum says. \"She was able to make it into a business that really represents herself. She made it her life.\"\u003c/p>\u003c/blockquote>\n\u003cp>https://vimeo.com/58071230\u003c/p>\n\u003cp>In Santa Cruz, a new group of food and drink makers gathered at the \u003ca href=\"http://www.homelessgardenproject.org/index.php\" title=\"Homeless Garden Project\" target=\"_blank\">Homeless Garden Project\u003c/a> farm in Santa Cruz with examples of their products, including apples, jams, sausages, mini-kegs and even a mild-mannered black duck. \u003c/p>\n\u003cfigure id=\"attachment_57214\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-3.jpg\" alt=\"Denise Arasin is a volunteer at the Homeless Garden Project farm and founder of Duck Lovers Adoptions.\" width=\"1000\" height=\"689\" class=\"size-full wp-image-57214\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Denise Arasin is a volunteer at the Homeless Garden Project farm and founder of Duck Lovers Adoptions.\u003c/figcaption>\u003c/figure>\n\u003cp>The farm is community supported with some 1,200 volunteers, which Blum realized added another layer of meaning to the photo. This gave her the idea of also highlighting non-profits that are contributing to local food systems and economic development in future aerial photos.\u003c/p>\n\u003cfigure id=\"attachment_57215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-4.jpg\" alt=\"During the shoot, Andrea Blum controlled the camera while her brother Kenny operated the remote-controlled helicopter, which he built.\" width=\"1000\" height=\"700\" class=\"size-full wp-image-57215\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">During the shoot, Andrea Blum controlled the camera while her brother Kenny operated the remote-controlled helicopter, which he built.\u003c/figcaption>\u003c/figure>\n\u003cp>To take the aerial photos, Blum uses a camera strapped to a remote-controlled helicopter built by her brother and fellow collaborator Kenny Blum. It rose above the group of food and drink makers assembled in a grid.\u003c/p>\n\u003cfigure id=\"attachment_57235\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-7.jpg\" alt=\"The Blums use two different remote-controlled helicopters for the project, including one with four propellers and one with eight, which is shown here and used in windy conditions.\" width=\"1000\" height=\"635\" class=\"size-full wp-image-57235\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Blums use two different remote-controlled helicopters for the project, including one with four propellers and one with eight, which is shown here and used in windy conditions.\u003c/figcaption>\u003c/figure>\n\u003cp>\"As a food producer, you don't get to lay down very often,\" says Melinda Harrower, owner of \u003ca href=\"http://melindasglutenfree.com/\" title=\"Melinda's Gluten Free\" target=\"_blank\">Melinda's Gluten Free\u003c/a>. \"It was nice to just lay in the sun in a field.\"\u003c/p>\n\u003cp>Shelley Fryer, owner of Shelley's Biscotti, read about the photo shoot in the local newspaper and loved how Blum arranged the first group of artisans in Marin to resemble a quilt. Fryer hopes people will appreciate the diversity of food makers represented in the MAP photos, some of whom she'd heard about but had never met.\u003c/p>\n\u003cfigure id=\"attachment_57216\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-5.jpg\" alt=\"Shelley Fryer launched Shelley's Biscotti 16 years ago in Santa Cruz. She says she hardly ever misses a day at the bakery.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-57216\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley Fryer launched Shelley's Biscotti 16 years ago in Santa Cruz. She says she hardly ever misses a day at the bakery.\u003c/figcaption>\u003c/figure>\n\u003cp>\"I work all the time so I don't really see other people who do what I do,\" Fryer says. \"I'm aware of them but haven't had the chance to connect, so it was nice to have that opportunity.\"\u003c/p>\n\u003cp>Kristen Cederquist, co-owner of \u003ca href=\"http://www.serendipityspreads.com/\" title=\"Serendipity Saucy Spreads\" target=\"_blank\">Serendipity Saucy Spreads\u003c/a>, also doesn't get many chances to hang out with fellow food producers in such a laid-back setting. She even discussed a potential collaboration with Chris LaVeque, a butcher with \u003ca href=\"http://www.elsalchichero.com/\" title=\"El Salchichero\" target=\"_blank\">El Salchichero\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_57217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-6.jpg\" alt=\"Melinda Harrower of Melinda's Gluten Free and Kristen Cederquist of Serendipity Saucy Spreads talk shop in between photos.\" width=\"1000\" height=\"722\" class=\"size-full wp-image-57217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melinda Harrower of Melinda's Gluten Free and Kristen Cederquist of Serendipity Saucy Spreads talk shop in between photos.\u003c/figcaption>\u003c/figure>\n\u003cp>Cederquist sees the MAP project as another way to tell her story and add a human dimension to her products. She and her mother have been making fruit preserves since they were both children and they created their company out of this family tradition. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"It's not made in a factory,\" she says. \"Everything is made with our hands and we love what we do.\"\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57212\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-1.jpg\" alt=\"An aerial photo of Santa Cruz-area food and drink makers. Photo credit: Andrea Blum of My American Pantry and Kenny Blum Photography.\" width=\"1000\" height=\"746\" class=\"size-full wp-image-57212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An aerial photo of Santa Cruz-area food and drink makers. Photo credit: Andrea Blum of My American Pantry and Kenny Blum Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>Andrea Blum has spent much of her life following others. She once followed a cheesemaker back to his village in Italy to learn about where the milk came from. That's also how she ended up in a butcher shop in Switzerland watching the curing of meats, or in a basement in Austria sampling homemade schnapps.\u003c/p>\n\u003cblockquote>\u003cp>\"It's a passion of mine to go beyond what I'm eating and find the story behind it,\" Blum says.\u003c/p>\u003c/blockquote>\n\u003cp>That curiosity about the people behind our food led her to create \u003ca href=\"http://myamericanpantry.com/\" title=\"My American Pantry\" target=\"_blank\">My American Pantry\u003c/a> (MAP), a start-up company that promotes regional food and drink producers across the country. Blum is laying the groundwork for an online marketplace with a series of aerial photos of food artisans with their goods.\u003c/p>\n\u003cp>\"I think of it as a \u003ca href=\"http://www.kickstarter.com/\" title=\"Kickstarter\" target=\"_blank\">Kickstarter\u003c/a> for food artisans, where people can launch their businesses but in a very curated, beautiful and artistic way with recipes, videos, multimedia,\" says Blum, who is a \u003ca href=\"http://montalvoarts.org/participants/andrea_blum/\" title=\"Culinary artist in residence - Montalvo\" target=\"_blank\">culinary artist in residence\u003c/a> at the \u003ca href=\"http://montalvoarts.org/\" title=\"Montalvo Arts Center\" target=\"_blank\">Montalvo Arts Center\u003c/a> in Saratoga. \u003c/p>\n\u003cfigure id=\"attachment_57213\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-2.jpg\" alt=\"Andrea Blum with her brother Kenny, who built the remote-controlled helicopter used for the aerial photo.\" width=\"1000\" height=\"660\" class=\"size-full wp-image-57213\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andrea Blum with her brother Kenny, who built the remote-controlled helicopter used for the aerial photo.\u003c/figcaption>\u003c/figure>\n\u003cp>MAP just held its second aerial photo shoot in Santa Cruz on Sunday with nearly two dozen local food and drink makers, including the \u003ca href=\"http://www.scmbrew.com/\" title=\"Santa Cruz Mountain Brewing Co.\" target=\"_blank\">Santa Cruz Mountain Brewing Co.\u003c/a>, \u003ca href=\"http://www.creativeculturesfoods.com/blog/\" title=\"Creative Cultures\" target=\"_blank\">Creative Cultures\u003c/a>, \u003ca href=\"http://www.uncommonbrewers.com/\" title=\"Uncommon Brewers\" target=\"_blank\">Uncommon Brewers\u003c/a> and \u003ca href=\"http://www.shelleysbiscotti.com/\" title=\"Shelley's Biscotti\" target=\"_blank\">Shelley's Biscotti\u003c/a>. The first aerial photo took place in Marin last month. \u003c/p>\n\u003cp>The aerial photos are a way for Blum to bootstrap her company while she fine-tunes her business plan and raises capital. She says she may turn to Kickstarter herself to drum up funds so she can travel around the country taking photos of food and drink makers. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In Santa Cruz, a new group of food and drink makers gathered at the \u003ca href=\"http://www.homelessgardenproject.org/index.php\" title=\"Homeless Garden Project\" target=\"_blank\">Homeless Garden Project\u003c/a> farm in Santa Cruz with examples of their products, including apples, jams, sausages, mini-kegs and even a mild-mannered black duck. \u003c/p>\n\u003cfigure id=\"attachment_57214\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-3.jpg\" alt=\"Denise Arasin is a volunteer at the Homeless Garden Project farm and founder of Duck Lovers Adoptions.\" width=\"1000\" height=\"689\" class=\"size-full wp-image-57214\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Denise Arasin is a volunteer at the Homeless Garden Project farm and founder of Duck Lovers Adoptions.\u003c/figcaption>\u003c/figure>\n\u003cp>The farm is community supported with some 1,200 volunteers, which Blum realized added another layer of meaning to the photo. This gave her the idea of also highlighting non-profits that are contributing to local food systems and economic development in future aerial photos.\u003c/p>\n\u003cfigure id=\"attachment_57215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-4.jpg\" alt=\"During the shoot, Andrea Blum controlled the camera while her brother Kenny operated the remote-controlled helicopter, which he built.\" width=\"1000\" height=\"700\" class=\"size-full wp-image-57215\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">During the shoot, Andrea Blum controlled the camera while her brother Kenny operated the remote-controlled helicopter, which he built.\u003c/figcaption>\u003c/figure>\n\u003cp>To take the aerial photos, Blum uses a camera strapped to a remote-controlled helicopter built by her brother and fellow collaborator Kenny Blum. It rose above the group of food and drink makers assembled in a grid.\u003c/p>\n\u003cfigure id=\"attachment_57235\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-7.jpg\" alt=\"The Blums use two different remote-controlled helicopters for the project, including one with four propellers and one with eight, which is shown here and used in windy conditions.\" width=\"1000\" height=\"635\" class=\"size-full wp-image-57235\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Blums use two different remote-controlled helicopters for the project, including one with four propellers and one with eight, which is shown here and used in windy conditions.\u003c/figcaption>\u003c/figure>\n\u003cp>\"As a food producer, you don't get to lay down very often,\" says Melinda Harrower, owner of \u003ca href=\"http://melindasglutenfree.com/\" title=\"Melinda's Gluten Free\" target=\"_blank\">Melinda's Gluten Free\u003c/a>. \"It was nice to just lay in the sun in a field.\"\u003c/p>\n\u003cp>Shelley Fryer, owner of Shelley's Biscotti, read about the photo shoot in the local newspaper and loved how Blum arranged the first group of artisans in Marin to resemble a quilt. Fryer hopes people will appreciate the diversity of food makers represented in the MAP photos, some of whom she'd heard about but had never met.\u003c/p>\n\u003cfigure id=\"attachment_57216\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-5.jpg\" alt=\"Shelley Fryer launched Shelley's Biscotti 16 years ago in Santa Cruz. She says she hardly ever misses a day at the bakery.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-57216\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley Fryer launched Shelley's Biscotti 16 years ago in Santa Cruz. She says she hardly ever misses a day at the bakery.\u003c/figcaption>\u003c/figure>\n\u003cp>\"I work all the time so I don't really see other people who do what I do,\" Fryer says. \"I'm aware of them but haven't had the chance to connect, so it was nice to have that opportunity.\"\u003c/p>\n\u003cp>Kristen Cederquist, co-owner of \u003ca href=\"http://www.serendipityspreads.com/\" title=\"Serendipity Saucy Spreads\" target=\"_blank\">Serendipity Saucy Spreads\u003c/a>, also doesn't get many chances to hang out with fellow food producers in such a laid-back setting. She even discussed a potential collaboration with Chris LaVeque, a butcher with \u003ca href=\"http://www.elsalchichero.com/\" title=\"El Salchichero\" target=\"_blank\">El Salchichero\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_57217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-6.jpg\" alt=\"Melinda Harrower of Melinda's Gluten Free and Kristen Cederquist of Serendipity Saucy Spreads talk shop in between photos.\" width=\"1000\" height=\"722\" class=\"size-full wp-image-57217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melinda Harrower of Melinda's Gluten Free and Kristen Cederquist of Serendipity Saucy Spreads talk shop in between photos.\u003c/figcaption>\u003c/figure>\n\u003cp>Cederquist sees the MAP project as another way to tell her story and add a human dimension to her products. She and her mother have been making fruit preserves since they were both children and they created their company out of this family tradition. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"It's not made in a factory,\" she says. \"Everything is made with our hands and we love what we do.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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