window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_56614": {
"type": "attachments",
"id": "bayareabites_56614",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "56614",
"found": true
},
"parent": 56548,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/02/Patrick_Bridget-Erin-Gleeson-400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1360658057,
"modified": 1360658057,
"caption": null,
"description": null,
"title": "Patrick_Bridget-Erin-Gleeson-400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_55606": {
"type": "attachments",
"id": "bayareabites_55606",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "55606",
"found": true
},
"parent": 55469,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/01/chuck-siegel400x300b.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1359502876,
"modified": 1359502876,
"caption": null,
"description": null,
"title": "chuck-siegel400x300b",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_55351": {
"type": "attachments",
"id": "bayareabites_55351",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "55351",
"found": true
},
"parent": 55228,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/01/martin-yan400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1359334650,
"modified": 1359334650,
"caption": null,
"description": null,
"title": "martin-yan400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_54675": {
"type": "attachments",
"id": "bayareabites_54675",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "54675",
"found": true
},
"parent": 54652,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/01/signage400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1358405823,
"modified": 1358405823,
"caption": null,
"description": null,
"title": "signage400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_54533": {
"type": "attachments",
"id": "bayareabites_54533",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "54533",
"found": true
},
"parent": 54421,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/01/ShelleyLindgrenCREDIT-Frankie-Frankeny400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1358238103,
"modified": 1358238103,
"caption": null,
"description": null,
"title": "Shelley Lindgren Photo: Frankie Frankeny",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_54517": {
"type": "attachments",
"id": "bayareabites_54517",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "54517",
"found": true
},
"parent": 54216,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/01/mealkits.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1358210077,
"modified": 1358210077,
"caption": null,
"description": null,
"title": "mealkits",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_53807": {
"type": "attachments",
"id": "bayareabites_53807",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "53807",
"found": true
},
"parent": 53785,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/01/CharlesPhan_ImagesBy-EricWolfinger400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1357246963,
"modified": 1357246963,
"caption": null,
"description": null,
"title": "CharlesPhan_ImagesBy-EricWolfinger400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_53119": {
"type": "attachments",
"id": "bayareabites_53119",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "53119",
"found": true
},
"parent": 53114,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/12/jeff-hanak400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1355983111,
"modified": 1355983111,
"caption": null,
"description": null,
"title": "jeff-hanak400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_53723": {
"type": "attachments",
"id": "bayareabites_53723",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "53723",
"found": true
},
"parent": 53564,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/01/food-trends-2012400x3001.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1357075872,
"modified": 1357075872,
"caption": null,
"description": null,
"title": "food-trends-2012400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_53178": {
"type": "attachments",
"id": "bayareabites_53178",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "53178",
"found": true
},
"parent": 52968,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/12/Dilsas-cheese-tamales-400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1356030303,
"modified": 1356030303,
"caption": null,
"description": null,
"title": "Dilsas-cheese-tamales-400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_52763": {
"type": "attachments",
"id": "bayareabites_52763",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "52763",
"found": true
},
"parent": 52485,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/12/Michael-recchiuti400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1355447558,
"modified": 1355447558,
"caption": null,
"description": null,
"title": "Michael-recchiuti400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_52507": {
"type": "attachments",
"id": "bayareabites_52507",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "52507",
"found": true
},
"parent": 52430,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/12/injera-platter400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1355284468,
"modified": 1355284468,
"caption": null,
"description": null,
"title": "injera-platter400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"stephanie-rosenbaum": {
"type": "authors",
"id": "5038",
"meta": {
"index": "authors_1716337520",
"id": "5038",
"found": true
},
"name": "Stephanie Rosenbaum Klassen",
"firstName": "Stephanie",
"lastName": "Rosenbaum Klassen",
"slug": "stephanie-rosenbaum",
"email": "dixieday@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
"avatar": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twitter": "sjrosenbaum",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Stephanie Rosenbaum Klassen | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/stephanie-rosenbaum"
},
"maryladd": {
"type": "authors",
"id": "5092",
"meta": {
"index": "authors_1716337520",
"id": "5092",
"found": true
},
"name": "Mary Ladd",
"firstName": "Mary",
"lastName": "Ladd",
"slug": "maryladd",
"email": "writereadeat@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twitter": "mladdfood",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Mary Ladd | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/maryladd"
},
"annamindess": {
"type": "authors",
"id": "5283",
"meta": {
"index": "authors_1716337520",
"id": "5283",
"found": true
},
"name": "Anna Mindess",
"firstName": "Anna",
"lastName": "Mindess",
"slug": "annamindess",
"email": "amindess@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"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>",
"avatar": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g",
"twitter": null,
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"subscriber"
]
},
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Anna Mindess | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/annamindess"
},
"tildeherrera": {
"type": "authors",
"id": "5392",
"meta": {
"index": "authors_1716337520",
"id": "5392",
"found": true
},
"name": "Tilde Herrera",
"firstName": "Tilde",
"lastName": "Herrera",
"slug": "tildeherrera",
"email": "tildeherrera@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"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.",
"avatar": "https://secure.gravatar.com/avatar/340b8d764ecd1b4acd8f9989b6523095?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Tilde Herrera | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/340b8d764ecd1b4acd8f9989b6523095?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/340b8d764ecd1b4acd8f9989b6523095?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/tildeherrera"
}
},
"pagesReducer": {
"bayareabites_category_chefs": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"score": 13.558235
},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"title": "chefs",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 20
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=chefs",
"seeMore": false,
"paginated": true,
"page": 20
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_56548": {
"type": "posts",
"id": "bayareabites_56548",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "56548",
"score": null,
"sort": [
1360785338000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1360785338,
"format": "aside",
"disqusTitle": "A Chef Love Story: Gitane's Bridget Batson and Patrick Kelly",
"title": "A Chef Love Story: Gitane's Bridget Batson and Patrick Kelly",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_56607\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Patrick_Bridget-Erin-Gleeson-Photography.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Patrick_Bridget-Erin-Gleeson-Photography.jpg\" alt=\"Bridget Batson and Patrick Kelly. Photo: Erin Gleeson\" width=\"300\" class=\"size-full wp-image-56607\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bridget Batson and Patrick Kelly. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>This is the sweet story of how two chefs, Bridget Batson and Patrick Kelly, met and fell in love. The now-married couple work and cook together at the date-worthy French and Spanish gypsy-inspired \u003ca href=\"http://www.gitanerestaurant.com/\">Gitane\u003c/a> restaurant, off of Union Square. They met at an after-party for the huge \u003ca href=\"http://www.mowsf.org/\">Meals on Wheels\u003c/a> event. According to Bridget, there were two huge factors that sealed the deal for the couple -- she passed Patrick’s roasted chicken test (silly chef love games!), and early on in their dating, Patrick gifted Bridget a tray of uni (sea urchin) for Valentine's Day.\u003c/p>\n\u003cp>Making and eating a meal of sea urchin pasta is now an ongoing tradition for the couple, and on the Monday after Valentine’s Day, Patrick will buy a tray of uni, and Bridget will make her infamous uni pasta (see recipe below). Customers looking for their own sumptuous seafood and aphrodisiac inspired Valentine’s menu can book a table at Gitane from February 14-16. Bay Area Bites interviewed the SOMA residents recently and their comments have been edited for clarity and grammar.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What is it like to work together? How do you negotiate work vs. home life? \u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> All these fun questions! We’re both extremely different. One thing we struggled with was carving out the time to be at work. I usually work in the morning and he works at night. We do have a good eight hours of crossover. We started working together at Gitane after I’d been here a couple of years. I needed some culinary help (laughs) and the Claude Group was expanding.\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> We definitely had to draw some ground rules and make sure that our Sundays are work-free. We work in different ways at the restaurant. She is a brilliant organizer and I’m more food focused. We definitely work together well.\u003c/p>\n\u003cfigure id=\"attachment_56605\" class=\"wp-caption alignright\" style=\"max-width: 192px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Bar-Erin-Gleeson-Photography.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Bar-Erin-Gleeson-Photography-192x290.jpg\" alt=\"Bar at Gitane. Photo: Erin Gleeson \" width=\"192\" height=\"290\" class=\"size-medium wp-image-56605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bar at Gitane. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What are you serving up for Valentine’s Day?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Seafood including lobster, oysters and scallops. There will be a special chocolate dessert, too. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Kelly: \u003c/strong>We wanted to make the menu approachable and went with all those sexy items like oysters and a lot of shellfish. (Bridget laughs). Gitane is such a phenomenal date place and it makes sense to have those items that are aphrodisiacs. There is an option to add black truffles, which we get regularly for our special events.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where are a few of your favorite romantic spots in the Bay Area and why?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Hmmm. We like \u003ca href=\"http://www.kokkari.com/home/\">Kokkari\u003c/a> together. There is something about spit-roasted meats that is romantic to us! (They both laugh). At the \u003ca href=\"http://thebuenavista.com/index1.html\">Buena Vista\u003c/a>, we have an Irish coffee and walk by the water and take our dog. \u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> The Buena Vista may not be very romantic but it’s definitely a lot of fun. We also love taking our dog to Golden Gate Park and the Presidio as well.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What’s your favorite dessert?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> One of the fun things we both like and grew up with are malted floats. Made with root beer. You don’t see it on menus that much. We make ourselves floats at home.\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> A favorite pastry chef of mine is from \u003ca href=\"http://www.lafolie.com/\">La Folie\u003c/a>. Whatever she makes is great. Honestly we don’t get there that often.\u003c/p>\n\u003cfigure id=\"attachment_56606\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Dining-Room-Erin-Gleeson-Photogprahy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Dining-Room-Erin-Gleeson-Photogprahy-290x192.jpg\" alt=\"Gitane Dining Room. Photo: Erin Gleeson\" width=\"290\" height=\"192\" class=\"size-medium wp-image-56606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gitane Dining Room. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Old school tuna casserole with frozen peas made with cream of mushroom soup and mashed up potato chips on top. That’s a ‘Patrick specialty.’\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> I love fried chicken at home. I don’t get to do it at home too often. It’s a big mess but I love it. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>The uni dish is so rich and different, yet sounds like a great tradition to keep up. Tell us more.\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> We were lucky and once got a live version of sea urchin when a friend of ours went diving at Sea Ranch Mendocino. We tried live ones in the shell and a bunch of abalone. That was great. \u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> I give myself a reminder to order the uni and get it dropped off and delivered at the restaurant. Having uni together was one of those things we first did when we got together. I brought her a tray of uni instead of flowers. We started a tradition (laughs).\u003c/p>\n\u003cp>\u003cstrong>Batson:\u003c/strong> If every woman is lucky enough to get uni!... We’ll celebrate on Saturday or Sunday. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you get your inspiration for the restaurant?\u003c/strong>\u003cbr>\n\u003cstrong>Kelly:\u003c/strong> We just got back from a trip to Spain. That was a lot of fun and we ate our way everywhere. We were doing a black rice dish on the menu that we found during our earlier travels. We’ll definitely put it back on the menu. Also, \u003cem>baked fideo\u003c/em> will be back soon on the menu. In Spain, we found tons of rice dishes and fresh seafood. We’re doing a roasted monkfish steak on top of paella rice that is completely inspired by our travels. \u003c/p>\n\u003cp>For more inspiration and recipes, we like to read and are on the internet constantly. We have a ridiculously large cookbook collection. Travel is about recreating dish. Being in San Francisco, we are sensitive to seasonal changes yet we keep the menu focused on Spain.\u003c/p>\n\u003cfigure id=\"attachment_56604\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Uni1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Uni1000.jpg\" alt=\"Batson & Kelly Style Uni Pasta. Photo: Leila Seppa\" width=\"1000\" height=\"750\" class=\"size-full wp-image-56604\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Batson & Kelly Style Uni Pasta. Photo: Leila Seppa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Batson & Kelly Style Uni Pasta\u003c/strong> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 – 10 pieces uni (also called sea urchin or tongues)\u003c/li>\n\u003cli>1 lb capellini or angel hair pasta\u003c/li>\n\u003cli>2 Tbs olive oil\u003c/li>\n\u003cli>1 1/2 Tbs garlic, chopped\u003c/li>\n\u003cli>4 Tbs parsley, chopped\u003c/li>\n\u003cli>1 Tbs chili flakes\u003c/li>\n\u003cli>1 cup white wine\u003c/li>\n\u003cli>1 stick butter\u003c/li>\n\u003cli>salt & pepper\u003c/li>\n\u003cli>1 lemon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\nCook the pasta as directed, set aside. In a sauté pan, warm the olive oil for 1 minute, add the garlic and sauté for 2 minutes or until soft. Add the chili flakes and white wine, simmer for about 3 minutes or until the alcohol flavor is gone. Add in your pasta, butter and parsley and toss until the butter is melted and the pasta is hot through out, season with salt and pepper. \u003c/p>\n\u003cp>Gently fold in the uni until it is barely incorporated being careful to not break the tongues. Place in a big bowl for two (of course! ) and finish with a squeeze of lemon to taste. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.gitanerestaurant.com/\">Gitane\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?ie=UTF8&cid=4998799069207633979&q=Gitane&iwloc=A&gl=US&hl=en\">Map\u003c/a>\u003cbr>\n6 Claude Lane\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n(415) 788-6686\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/gitanesf\">@gitanesf\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/gitanerestaurant?fref=ts\">Gitane Restaurant\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "56548 http://blogs.kqed.org/bayareabites/?p=56548",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/02/13/a-chef-love-story-gitanes-bridget-batson-and-patrick-kelly/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1132,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1360961363,
"excerpt": "Mary Ladd interviews Gitane restaurant chefs Bridget Batson and Patrick Kelly, who are married and share a Valentine's tradition of making and eating uni pasta. The two talk about what it is like to live and work together.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Mary Ladd interviews Gitane restaurant chefs Bridget Batson and Patrick Kelly, who are married and share a Valentine's tradition of making and eating uni pasta. The two talk about what it is like to live and work together.",
"title": "A Chef Love Story: Gitane's Bridget Batson and Patrick Kelly | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Chef Love Story: Gitane's Bridget Batson and Patrick Kelly",
"datePublished": "2013-02-13T11:55:38-08:00",
"dateModified": "2013-02-15T12:49:23-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-chef-love-story-gitanes-bridget-batson-and-patrick-kelly",
"status": "publish",
"path": "/bayareabites/56548/a-chef-love-story-gitanes-bridget-batson-and-patrick-kelly",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_56607\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Patrick_Bridget-Erin-Gleeson-Photography.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Patrick_Bridget-Erin-Gleeson-Photography.jpg\" alt=\"Bridget Batson and Patrick Kelly. Photo: Erin Gleeson\" width=\"300\" class=\"size-full wp-image-56607\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bridget Batson and Patrick Kelly. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>This is the sweet story of how two chefs, Bridget Batson and Patrick Kelly, met and fell in love. The now-married couple work and cook together at the date-worthy French and Spanish gypsy-inspired \u003ca href=\"http://www.gitanerestaurant.com/\">Gitane\u003c/a> restaurant, off of Union Square. They met at an after-party for the huge \u003ca href=\"http://www.mowsf.org/\">Meals on Wheels\u003c/a> event. According to Bridget, there were two huge factors that sealed the deal for the couple -- she passed Patrick’s roasted chicken test (silly chef love games!), and early on in their dating, Patrick gifted Bridget a tray of uni (sea urchin) for Valentine's Day.\u003c/p>\n\u003cp>Making and eating a meal of sea urchin pasta is now an ongoing tradition for the couple, and on the Monday after Valentine’s Day, Patrick will buy a tray of uni, and Bridget will make her infamous uni pasta (see recipe below). Customers looking for their own sumptuous seafood and aphrodisiac inspired Valentine’s menu can book a table at Gitane from February 14-16. Bay Area Bites interviewed the SOMA residents recently and their comments have been edited for clarity and grammar.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What is it like to work together? How do you negotiate work vs. home life? \u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> All these fun questions! We’re both extremely different. One thing we struggled with was carving out the time to be at work. I usually work in the morning and he works at night. We do have a good eight hours of crossover. We started working together at Gitane after I’d been here a couple of years. I needed some culinary help (laughs) and the Claude Group was expanding.\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> We definitely had to draw some ground rules and make sure that our Sundays are work-free. We work in different ways at the restaurant. She is a brilliant organizer and I’m more food focused. We definitely work together well.\u003c/p>\n\u003cfigure id=\"attachment_56605\" class=\"wp-caption alignright\" style=\"max-width: 192px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Bar-Erin-Gleeson-Photography.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Bar-Erin-Gleeson-Photography-192x290.jpg\" alt=\"Bar at Gitane. Photo: Erin Gleeson \" width=\"192\" height=\"290\" class=\"size-medium wp-image-56605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bar at Gitane. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What are you serving up for Valentine’s Day?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Seafood including lobster, oysters and scallops. There will be a special chocolate dessert, too. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Kelly: \u003c/strong>We wanted to make the menu approachable and went with all those sexy items like oysters and a lot of shellfish. (Bridget laughs). Gitane is such a phenomenal date place and it makes sense to have those items that are aphrodisiacs. There is an option to add black truffles, which we get regularly for our special events.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where are a few of your favorite romantic spots in the Bay Area and why?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Hmmm. We like \u003ca href=\"http://www.kokkari.com/home/\">Kokkari\u003c/a> together. There is something about spit-roasted meats that is romantic to us! (They both laugh). At the \u003ca href=\"http://thebuenavista.com/index1.html\">Buena Vista\u003c/a>, we have an Irish coffee and walk by the water and take our dog. \u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> The Buena Vista may not be very romantic but it’s definitely a lot of fun. We also love taking our dog to Golden Gate Park and the Presidio as well.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What’s your favorite dessert?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> One of the fun things we both like and grew up with are malted floats. Made with root beer. You don’t see it on menus that much. We make ourselves floats at home.\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> A favorite pastry chef of mine is from \u003ca href=\"http://www.lafolie.com/\">La Folie\u003c/a>. Whatever she makes is great. Honestly we don’t get there that often.\u003c/p>\n\u003cfigure id=\"attachment_56606\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Dining-Room-Erin-Gleeson-Photogprahy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Dining-Room-Erin-Gleeson-Photogprahy-290x192.jpg\" alt=\"Gitane Dining Room. Photo: Erin Gleeson\" width=\"290\" height=\"192\" class=\"size-medium wp-image-56606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gitane Dining Room. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Old school tuna casserole with frozen peas made with cream of mushroom soup and mashed up potato chips on top. That’s a ‘Patrick specialty.’\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> I love fried chicken at home. I don’t get to do it at home too often. It’s a big mess but I love it. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>The uni dish is so rich and different, yet sounds like a great tradition to keep up. Tell us more.\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> We were lucky and once got a live version of sea urchin when a friend of ours went diving at Sea Ranch Mendocino. We tried live ones in the shell and a bunch of abalone. That was great. \u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> I give myself a reminder to order the uni and get it dropped off and delivered at the restaurant. Having uni together was one of those things we first did when we got together. I brought her a tray of uni instead of flowers. We started a tradition (laughs).\u003c/p>\n\u003cp>\u003cstrong>Batson:\u003c/strong> If every woman is lucky enough to get uni!... We’ll celebrate on Saturday or Sunday. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you get your inspiration for the restaurant?\u003c/strong>\u003cbr>\n\u003cstrong>Kelly:\u003c/strong> We just got back from a trip to Spain. That was a lot of fun and we ate our way everywhere. We were doing a black rice dish on the menu that we found during our earlier travels. We’ll definitely put it back on the menu. Also, \u003cem>baked fideo\u003c/em> will be back soon on the menu. In Spain, we found tons of rice dishes and fresh seafood. We’re doing a roasted monkfish steak on top of paella rice that is completely inspired by our travels. \u003c/p>\n\u003cp>For more inspiration and recipes, we like to read and are on the internet constantly. We have a ridiculously large cookbook collection. Travel is about recreating dish. Being in San Francisco, we are sensitive to seasonal changes yet we keep the menu focused on Spain.\u003c/p>\n\u003cfigure id=\"attachment_56604\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Uni1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Uni1000.jpg\" alt=\"Batson & Kelly Style Uni Pasta. Photo: Leila Seppa\" width=\"1000\" height=\"750\" class=\"size-full wp-image-56604\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Batson & Kelly Style Uni Pasta. Photo: Leila Seppa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Batson & Kelly Style Uni Pasta\u003c/strong> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 – 10 pieces uni (also called sea urchin or tongues)\u003c/li>\n\u003cli>1 lb capellini or angel hair pasta\u003c/li>\n\u003cli>2 Tbs olive oil\u003c/li>\n\u003cli>1 1/2 Tbs garlic, chopped\u003c/li>\n\u003cli>4 Tbs parsley, chopped\u003c/li>\n\u003cli>1 Tbs chili flakes\u003c/li>\n\u003cli>1 cup white wine\u003c/li>\n\u003cli>1 stick butter\u003c/li>\n\u003cli>salt & pepper\u003c/li>\n\u003cli>1 lemon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\nCook the pasta as directed, set aside. In a sauté pan, warm the olive oil for 1 minute, add the garlic and sauté for 2 minutes or until soft. Add the chili flakes and white wine, simmer for about 3 minutes or until the alcohol flavor is gone. Add in your pasta, butter and parsley and toss until the butter is melted and the pasta is hot through out, season with salt and pepper. \u003c/p>\n\u003cp>Gently fold in the uni until it is barely incorporated being careful to not break the tongues. Place in a big bowl for two (of course! ) and finish with a squeeze of lemon to taste. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.gitanerestaurant.com/\">Gitane\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?ie=UTF8&cid=4998799069207633979&q=Gitane&iwloc=A&gl=US&hl=en\">Map\u003c/a>\u003cbr>\n6 Claude Lane\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n(415) 788-6686\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/gitanesf\">@gitanesf\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/gitanerestaurant?fref=ts\">Gitane Restaurant\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/56548/a-chef-love-story-gitanes-bridget-batson-and-patrick-kelly",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_2695",
"bayareabites_1146",
"bayareabites_1875",
"bayareabites_12",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_8529",
"bayareabites_11187",
"bayareabites_11185",
"bayareabites_4002",
"bayareabites_11186",
"bayareabites_81"
],
"featImg": "bayareabites_56614",
"label": "bayareabites"
},
"bayareabites_55469": {
"type": "posts",
"id": "bayareabites_55469",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "55469",
"score": null,
"sort": [
1359502907000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1359502907,
"format": "aside",
"disqusTitle": "Chuck Siegel: The Return of Charles Chocolates to San Francisco",
"title": "Chuck Siegel: The Return of Charles Chocolates to San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_55558\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chuck-siegel1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chuck-siegel1000c.jpg\" alt=\"Chuck Siegel owner of Charles Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55558\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel owner of Charles Chocolates.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Mission Creek in San Francisco will soon get a new 7600-square foot chocolate kitchen and retail space from San Francisco resident Chuck Siegel and his sweet company, \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>. The open kitchen will allow guests to see their confections being made and enrobed, and Siegel has crafted new items and mendiant-style chocolate bars while bidding adieu to less popular creations (looking at you, marzipan and marmalade). The café offers an extension of the menu done for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands\u003c/a>: hot and frozen hot chocolate, “a cake or two,” tea, pastries, cookies, brownies and s’mores. Because Siegel has always fancied helping young chocolatiers, he plans on also sharing his space as an incubator for fresh talent.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chocolatechipcookie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chocolatechipcookie1000.jpg\" title=\"Chocolate Chip Cookie\" alt=\"Chocolate Chip Cookie\" width=\"275\" class=\"alignnone size-full wp-image-55575\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brownie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brownie1000.jpg\" alt=\"Charles Chocolate Brownie\" width=\"275\" class=\"alignnone size-full wp-image-55571\">\u003c/a>\u003c/p>\n\u003cp>Siegel was in business for over six years until March 2011, when his shop in the Westfield Mall and the overall company closed in an unexpected and dramatic turn of events. Siegel regrouped and opted for a \u003ca href=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates\">Kickstarter\u003c/a> campaign with 400 backers (including this writer) to successfully raise over $53,000 and get a lease for space at 535 Florida Street. The site used to house the Potrero Brewing Company and still has heat lamps that no doubt make typical San Francisco chilly days more pleasing. Siegel said he was able to buy glass shelving units from the Betsey Johnson store on Fillmore Street before it went out of business. The shelves will get prime real estate in the retail space. \"My wife and daughters kept going to the sales there before it closed and the last day, I was able to buy these shelves. My family loves that I got them there.\" \u003c/p>\n\u003cfigure id=\"attachment_55574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charleschocolatesign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charleschocolatesign1000.jpg\" alt=\"Charles Chocolates sign at new facility on Florida Street\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates sign at new facility on Florida Street\u003c/figcaption>\u003c/figure>\n\u003cp>Getting the Kickstarter infusion of capital allowed Siegel to buy back vital company assets which were acquired by a former investor. It ultimately meant Siegel could at last return to making his beloved small-batch chocolates and confections. \u003c/p>\n\u003cfigure id=\"attachment_55562\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/driedapricotplaques1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/driedapricotplaques1000.jpg\" alt=\"Dried Apricot Plaques\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55562\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dried Apricot Plaques\u003c/figcaption>\u003c/figure>\n\u003cp>Charles Chocolates are made with premium stuff, by hand: organic herbs, fruits and nuts as well as organic cream and butter. Siegel, who is self taught, won a \u003ca href=\"http://www.goodfoodawards.org/chocolate/charles-chocolates-salty-sweet-cashew-bar/\">Good Food Award\u003c/a> in 2011, nabbed a Sunset Magazine’s “Best of the West” \u003ca href=\"http://www.sunset.com/food-wine/flavors-of-the-west/best-boxed-chocolates-00400000011936/\">award\u003c/a>, as well as accolades from \u003ca href=\"http://www.7x7.com/eat-drink/valentines-day-chocolate-buying-guide\">7x7\u003c/a> and the \u003ca href=\"http://www.eastbayexpress.com/ebx/best-chocolates-dont-put-that-box-in-a-landfill-and151-eat-it/BestOf?oid=1167698\">East Bay Express\u003c/a>. His most exciting creation may be a signature edible chocolate box which creatively doubles the eating experience in a novel way. Because Siegel is due to open the new space as early as this Friday, I wanted to see what’s new.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000a.jpg\" title=\"Chocolate Fleur de Sel Caramels\" alt=\"Chocolate Fleur de Sel Caramels\" width=\"275\" class=\"alignnone size-full wp-image-55564\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000.jpg\" title=\"Fleur de Sel Caramels\" alt=\"Fleur de Sel Caramels\" width=\"275\" class=\"alignnone size-full wp-image-55563\">\u003c/a>\u003c/p>\n\u003cp>Siegel’s Kickstarter update on Monday January 28 detailed the final details: “Once the painting is finished tomorrow all that stands in the way of us opening the kitchen and store is laying an epoxy floor, installing the glass walls that separate the kitchen and retail store and a half a dozen inspections (it's not as bad as it sounds!).” I interviewed Siegel at the new site and his comments have been edited for grammar and content.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Kickstarter was a big part of your move to return. What was that process like? Is it a unique Bay Area success story?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> It’s not unique to the Bay Area to use Kickstarter. I think the Bay Area uses it more because we have a greater awareness. I actually participate in food and chocolate campaigns that are all over. For us it was a wonderful way for us to raise the money and I love the concept of crowd funding. We were also able to reengage with our fan base and we already had their information from our newsletters. None of our fans stopped eating chocolate for the last year. So I need to reengage them. We know they love our products but Kickstarter let us relaunch and all those participants are getting a box of our chocolates. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Tell us about the café menu. What are the highlights and how did you come up with the items?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> I decided to look at what was selling and not selling and pare things down. Maybe not keep things that only I love. Like marzipan--ours is really unique. We cooked it with Meyer lemon or blood orange, so it’s very strongly flavored. We had some really dedicated followers but just not that many of them (laughs). \u003c/p>\n\u003cp>I’ve had a year to play and try to find perfection with my ganache, which is silly given how simple ganache is. I am also doing small ganache that I call pave. It’s named after paving stones. It is very very simple ganache but also not so simple to get just right. I’ve been making these for years. \u003c/p>\n\u003cfigure id=\"attachment_55565\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruitnutbar-milkchocolate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruitnutbar-milkchocolate1000.jpg\" alt=\"Charles Chocolates Ultimate Fruit and Nut Bar\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates Ultimate Fruit and Nut Bar\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve expanded the bar line because they are really fun. Everyone knows I like bars with a lot of stuff in them. I’ve made some smaller bars, like the mendiant, which has different fruits and is very French. \u003ca href=\"http://en.wikipedia.org/wiki/Mendiant\">Mendiants\u003c/a> are always pretty but silly as a product to me because it’s really hard to eat and get more than one thing in your bite. One has fresh roasted almonds, sultanas and comes in bittersweet and milk chocolate. The other bar has candied lemon peel, pine nuts, pistachios, hazelnuts and sultanas. The idea is to get really strong bursts of fruit and nut with the chocolate. The chocolate has to lead and I don’t want the flavors to overpower the chocolate; the key is to make it complimentary. I played with hundreds of bar combinations and these two are the ones I think are great. Right now I am calling them the ultimate fruit and nut bar because when I was little I loved the Cadbury fruit and nut bar. \u003c/p>\n\u003cp>Like in Emeryville, the kitchen here is designed to be watched. We wanted to have things folks can hang out and enjoy. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You had a factory in Emeryville but are reopening in the Mission. Why be in SF? And the Mission?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> We moved to Emeryville for convenience and cost. I actually love Emeryville. I started my first company, Attivo Confections over there.\u003c/p>\n\u003cp>Our new place is in Mission Creek. I love this neighborhood. It’s had a lot of really interesting food spots opening: \u003ca href=\"http://www.canaoakland.com/\">Cana\u003c/a> for Cuban, \u003ca href=\"http://www.heathceramics.com/san-francisco\">Heath Ceramics\u003c/a>, and \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. We’ve been eating at \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> for 20 years. Walk three blocks and you’re at Mission and Valencia streets. \u003c/p>\n\u003cp>I did an interview with \u003ca href=\"http://sf.eater.com/archives/2012/06/20/charles_chocolates_relaunching_with_store_and_cafe.php\">Tamara Palmer\u003c/a> and she called the new space \"Potrero Hill\" and people corrected that it is actually located in the Mission. That was the only thing they commented on for the story. There is a \u003ca href=\"http://mcma-sf.org/\">Mission Creek Merchants Association\u003c/a> and we are in it. \u003c/p>\n\u003cp>I wanted to be in the city because I live here and have done so since 1986. For retail, SF can’t be beat. When we needed 7400 square feet, I knew it wasn’t going to be found on Valencia. Or at least be affordable. \u003c/p>\n\u003cfigure id=\"attachment_55568\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/triplechocolate-almonds600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/triplechocolate-almonds600.jpg\" alt=\"Triple Chocolate Almonds in Heath Ceramic bowl\" width=\"400\" class=\"size-full wp-image-55568\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Triple Chocolate Almonds in Heath Ceramic bowl\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What’s different this time?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel\u003c/strong>\u003cstrong>:\u003c/strong> So much... the opportunity to do more with retail because we’re in the city. It’s opened up a lot of opportunity. I’ve been doing this for 25 years so now get an opportunity to take everything I’ve learned in terms of kitchen, layout, equipment, and products. We will incubate young chocolatiers -- because there’s nothing cooler than seeing someone make chocolates on their own and do it well. I get almost a feeling of parental pride from seeing that. I have always done it, but informally. We hire them, they learn skills and they go off on their own. This time, we will formalize it and make it more of a program so they get a stronger knowledge of how to sell, market and package and what are the laws. They’ll have a slightly easier time of it. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> When I first started my first company Attivo Confections, I called Joseph Schmidt and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/14/qa-with-chocolate-expert-and-author-alice-medrich/\">Alice Medrich\u003c/a>. It's classic how good things come from the Bay Area. Both were remarkably generous with their time and expertise. Alice especially was patient. I called her one night when my ganache was broken and she helped me figure it out. If it wasn’t for them, I probably would’ve never made it. That’s why I like to teach and help. It’s really great to have them to turn to. \u003c/p>\n\u003cfigure id=\"attachment_55570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles-apricotplaques1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles-apricotplaques1000.jpg\" alt=\"Paves- Classic French Truffles and Dried Apricot Plaques\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paves- Classic French Truffles and Dried Apricot Plaques\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What are the best and worst things about working with chocolate and selling a food product? \u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> The best: it’s chocolate. I really don’t know if there is a more universal food item. There’s something really fantastic about making something and seeing the enjoyment in their face. It’s an absolute kick to make something that everyone enjoys. Chocolate only exists to bring joy and we eat it for pure pleasure. There can be a real intellectual part to it too, with what’s going on in the bean to bar market now. Some folks are using traditional technique and some are not; that’s one of the most exciting things about the industry now.\u003c/p>\n\u003cp>The worst part is that chocolate is remarkably temperamental. Even now, I’ll have things happen with chocolate that completely floors me. I know how to use it in confections and pastry. But at times it’s confounding. Most of our confections are very perishable. We use nuts that are prone to rancidity and cream and butter that are perishable. We’re actually making food but it’s food made with chocolate. When you buy a fresh truffle, it’s meant to be eaten fresh. It doesn’t age like a bottle of wine. It will help folks understand what we do.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you eat and drink when you aren’t working?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel: \u003c/strong>I eat mostly at home. One of the best things about this neighborhood has an amazing number of places to eat. I’ve always loved \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. I’m not a huge drinker but I love fun and inventive cocktails so I love \u003ca href=\"http://www.trickdogbar.com/\">Trick Dog\u003c/a>. It’s become one of my instant favorites and they make really wonderful drinks. It’s become a place to go to after work.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a> is one my favorite places for lunch. Their sandwiches are awesome. \u003c/p>\n\u003cp>Or I’ll just go to \u003ca href=\"http://www.elfarolitoinc.com/\">El Farolito\u003c/a>. My wife danced Brazilian samba. She’d dance and I’d walk around the Mission and then go have a burrito. \u003c/p>\n\u003cp>French fries are my favorite food in the world. I love \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> and am a complete and total sucker for their burger and fries. I also love steak frites so I love \u003ca href=\"http://bouchonbistro.com/\">Bouchon\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your suggestions for Valentine’s Day? How will you celebrate?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> I can’t say how I’ll celebrate because then my wife will know (laughs). I love the fact that Valentine's revolves around chocolate but it bothers me too. I’ve never quite understood why it happens to be chocolate. The most fun way to celebrate may be our edible chocolate boxes, which is a really unique way of presenting chocolates. Velour hearts were never something I could wrap my head around. We did them a couple of times and then I had 1/2 a pallet left. We gave away to another chocolatier because I promised myself I’d never use them again. I love flowers for Valentine's, too. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charles-chocolatesmenu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charles-chocolatesmenu1000.jpg\" alt=\"Charles Chocolates menus and boxes\" width=\"1000\" height=\"669\" class=\"aligncenter size-full wp-image-55573\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps/ms?msid=206585514427314631506.0004d4663eaa402329c0c&msa=0&ll=37.762819,-122.411173&spn=0.000901,0.002068&iwloc=A\">Map\u003c/a>\u003cbr>\n535 Florida St.\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/CharlesChoco\">@CharlesChoco\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/CharlesChocolatesSF?fref=ts\">Charles Chocolates\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "55469 http://blogs.kqed.org/bayareabites/?p=55469",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/29/chuck-siegel-the-return-of-charles-chocolates-to-san-francisco/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2038,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 31
},
"modified": 1388258122,
"excerpt": "Mary Ladd interviews Chuck Siegel, who used Kickstarter to revive his company, Charles Chocolates. Siegel is gearing up to open a 7,600-square foot chocolate kitchen and retail space in the Mission.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Mary Ladd interviews Chuck Siegel, who used Kickstarter to revive his company, Charles Chocolates. Siegel is gearing up to open a 7,600-square foot chocolate kitchen and retail space in the Mission.",
"title": "Chuck Siegel: The Return of Charles Chocolates to San Francisco | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Chuck Siegel: The Return of Charles Chocolates to San Francisco",
"datePublished": "2013-01-29T15:41:47-08:00",
"dateModified": "2013-12-28T11:15:22-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "chuck-siegel-the-return-of-charles-chocolates-to-san-francisco",
"status": "publish",
"path": "/bayareabites/55469/chuck-siegel-the-return-of-charles-chocolates-to-san-francisco",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55558\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chuck-siegel1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chuck-siegel1000c.jpg\" alt=\"Chuck Siegel owner of Charles Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55558\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel owner of Charles Chocolates.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Mission Creek in San Francisco will soon get a new 7600-square foot chocolate kitchen and retail space from San Francisco resident Chuck Siegel and his sweet company, \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>. The open kitchen will allow guests to see their confections being made and enrobed, and Siegel has crafted new items and mendiant-style chocolate bars while bidding adieu to less popular creations (looking at you, marzipan and marmalade). The café offers an extension of the menu done for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands\u003c/a>: hot and frozen hot chocolate, “a cake or two,” tea, pastries, cookies, brownies and s’mores. Because Siegel has always fancied helping young chocolatiers, he plans on also sharing his space as an incubator for fresh talent.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chocolatechipcookie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chocolatechipcookie1000.jpg\" title=\"Chocolate Chip Cookie\" alt=\"Chocolate Chip Cookie\" width=\"275\" class=\"alignnone size-full wp-image-55575\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brownie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brownie1000.jpg\" alt=\"Charles Chocolate Brownie\" width=\"275\" class=\"alignnone size-full wp-image-55571\">\u003c/a>\u003c/p>\n\u003cp>Siegel was in business for over six years until March 2011, when his shop in the Westfield Mall and the overall company closed in an unexpected and dramatic turn of events. Siegel regrouped and opted for a \u003ca href=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates\">Kickstarter\u003c/a> campaign with 400 backers (including this writer) to successfully raise over $53,000 and get a lease for space at 535 Florida Street. The site used to house the Potrero Brewing Company and still has heat lamps that no doubt make typical San Francisco chilly days more pleasing. Siegel said he was able to buy glass shelving units from the Betsey Johnson store on Fillmore Street before it went out of business. The shelves will get prime real estate in the retail space. \"My wife and daughters kept going to the sales there before it closed and the last day, I was able to buy these shelves. My family loves that I got them there.\" \u003c/p>\n\u003cfigure id=\"attachment_55574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charleschocolatesign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charleschocolatesign1000.jpg\" alt=\"Charles Chocolates sign at new facility on Florida Street\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates sign at new facility on Florida Street\u003c/figcaption>\u003c/figure>\n\u003cp>Getting the Kickstarter infusion of capital allowed Siegel to buy back vital company assets which were acquired by a former investor. It ultimately meant Siegel could at last return to making his beloved small-batch chocolates and confections. \u003c/p>\n\u003cfigure id=\"attachment_55562\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/driedapricotplaques1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/driedapricotplaques1000.jpg\" alt=\"Dried Apricot Plaques\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55562\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dried Apricot Plaques\u003c/figcaption>\u003c/figure>\n\u003cp>Charles Chocolates are made with premium stuff, by hand: organic herbs, fruits and nuts as well as organic cream and butter. Siegel, who is self taught, won a \u003ca href=\"http://www.goodfoodawards.org/chocolate/charles-chocolates-salty-sweet-cashew-bar/\">Good Food Award\u003c/a> in 2011, nabbed a Sunset Magazine’s “Best of the West” \u003ca href=\"http://www.sunset.com/food-wine/flavors-of-the-west/best-boxed-chocolates-00400000011936/\">award\u003c/a>, as well as accolades from \u003ca href=\"http://www.7x7.com/eat-drink/valentines-day-chocolate-buying-guide\">7x7\u003c/a> and the \u003ca href=\"http://www.eastbayexpress.com/ebx/best-chocolates-dont-put-that-box-in-a-landfill-and151-eat-it/BestOf?oid=1167698\">East Bay Express\u003c/a>. His most exciting creation may be a signature edible chocolate box which creatively doubles the eating experience in a novel way. Because Siegel is due to open the new space as early as this Friday, I wanted to see what’s new.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000a.jpg\" title=\"Chocolate Fleur de Sel Caramels\" alt=\"Chocolate Fleur de Sel Caramels\" width=\"275\" class=\"alignnone size-full wp-image-55564\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000.jpg\" title=\"Fleur de Sel Caramels\" alt=\"Fleur de Sel Caramels\" width=\"275\" class=\"alignnone size-full wp-image-55563\">\u003c/a>\u003c/p>\n\u003cp>Siegel’s Kickstarter update on Monday January 28 detailed the final details: “Once the painting is finished tomorrow all that stands in the way of us opening the kitchen and store is laying an epoxy floor, installing the glass walls that separate the kitchen and retail store and a half a dozen inspections (it's not as bad as it sounds!).” I interviewed Siegel at the new site and his comments have been edited for grammar and content.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Kickstarter was a big part of your move to return. What was that process like? Is it a unique Bay Area success story?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> It’s not unique to the Bay Area to use Kickstarter. I think the Bay Area uses it more because we have a greater awareness. I actually participate in food and chocolate campaigns that are all over. For us it was a wonderful way for us to raise the money and I love the concept of crowd funding. We were also able to reengage with our fan base and we already had their information from our newsletters. None of our fans stopped eating chocolate for the last year. So I need to reengage them. We know they love our products but Kickstarter let us relaunch and all those participants are getting a box of our chocolates. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Tell us about the café menu. What are the highlights and how did you come up with the items?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> I decided to look at what was selling and not selling and pare things down. Maybe not keep things that only I love. Like marzipan--ours is really unique. We cooked it with Meyer lemon or blood orange, so it’s very strongly flavored. We had some really dedicated followers but just not that many of them (laughs). \u003c/p>\n\u003cp>I’ve had a year to play and try to find perfection with my ganache, which is silly given how simple ganache is. I am also doing small ganache that I call pave. It’s named after paving stones. It is very very simple ganache but also not so simple to get just right. I’ve been making these for years. \u003c/p>\n\u003cfigure id=\"attachment_55565\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruitnutbar-milkchocolate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruitnutbar-milkchocolate1000.jpg\" alt=\"Charles Chocolates Ultimate Fruit and Nut Bar\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates Ultimate Fruit and Nut Bar\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve expanded the bar line because they are really fun. Everyone knows I like bars with a lot of stuff in them. I’ve made some smaller bars, like the mendiant, which has different fruits and is very French. \u003ca href=\"http://en.wikipedia.org/wiki/Mendiant\">Mendiants\u003c/a> are always pretty but silly as a product to me because it’s really hard to eat and get more than one thing in your bite. One has fresh roasted almonds, sultanas and comes in bittersweet and milk chocolate. The other bar has candied lemon peel, pine nuts, pistachios, hazelnuts and sultanas. The idea is to get really strong bursts of fruit and nut with the chocolate. The chocolate has to lead and I don’t want the flavors to overpower the chocolate; the key is to make it complimentary. I played with hundreds of bar combinations and these two are the ones I think are great. Right now I am calling them the ultimate fruit and nut bar because when I was little I loved the Cadbury fruit and nut bar. \u003c/p>\n\u003cp>Like in Emeryville, the kitchen here is designed to be watched. We wanted to have things folks can hang out and enjoy. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You had a factory in Emeryville but are reopening in the Mission. Why be in SF? And the Mission?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> We moved to Emeryville for convenience and cost. I actually love Emeryville. I started my first company, Attivo Confections over there.\u003c/p>\n\u003cp>Our new place is in Mission Creek. I love this neighborhood. It’s had a lot of really interesting food spots opening: \u003ca href=\"http://www.canaoakland.com/\">Cana\u003c/a> for Cuban, \u003ca href=\"http://www.heathceramics.com/san-francisco\">Heath Ceramics\u003c/a>, and \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. We’ve been eating at \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> for 20 years. Walk three blocks and you’re at Mission and Valencia streets. \u003c/p>\n\u003cp>I did an interview with \u003ca href=\"http://sf.eater.com/archives/2012/06/20/charles_chocolates_relaunching_with_store_and_cafe.php\">Tamara Palmer\u003c/a> and she called the new space \"Potrero Hill\" and people corrected that it is actually located in the Mission. That was the only thing they commented on for the story. There is a \u003ca href=\"http://mcma-sf.org/\">Mission Creek Merchants Association\u003c/a> and we are in it. \u003c/p>\n\u003cp>I wanted to be in the city because I live here and have done so since 1986. For retail, SF can’t be beat. When we needed 7400 square feet, I knew it wasn’t going to be found on Valencia. Or at least be affordable. \u003c/p>\n\u003cfigure id=\"attachment_55568\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/triplechocolate-almonds600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/triplechocolate-almonds600.jpg\" alt=\"Triple Chocolate Almonds in Heath Ceramic bowl\" width=\"400\" class=\"size-full wp-image-55568\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Triple Chocolate Almonds in Heath Ceramic bowl\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What’s different this time?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel\u003c/strong>\u003cstrong>:\u003c/strong> So much... the opportunity to do more with retail because we’re in the city. It’s opened up a lot of opportunity. I’ve been doing this for 25 years so now get an opportunity to take everything I’ve learned in terms of kitchen, layout, equipment, and products. We will incubate young chocolatiers -- because there’s nothing cooler than seeing someone make chocolates on their own and do it well. I get almost a feeling of parental pride from seeing that. I have always done it, but informally. We hire them, they learn skills and they go off on their own. This time, we will formalize it and make it more of a program so they get a stronger knowledge of how to sell, market and package and what are the laws. They’ll have a slightly easier time of it. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> When I first started my first company Attivo Confections, I called Joseph Schmidt and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/14/qa-with-chocolate-expert-and-author-alice-medrich/\">Alice Medrich\u003c/a>. It's classic how good things come from the Bay Area. Both were remarkably generous with their time and expertise. Alice especially was patient. I called her one night when my ganache was broken and she helped me figure it out. If it wasn’t for them, I probably would’ve never made it. That’s why I like to teach and help. It’s really great to have them to turn to. \u003c/p>\n\u003cfigure id=\"attachment_55570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles-apricotplaques1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles-apricotplaques1000.jpg\" alt=\"Paves- Classic French Truffles and Dried Apricot Plaques\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paves- Classic French Truffles and Dried Apricot Plaques\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What are the best and worst things about working with chocolate and selling a food product? \u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> The best: it’s chocolate. I really don’t know if there is a more universal food item. There’s something really fantastic about making something and seeing the enjoyment in their face. It’s an absolute kick to make something that everyone enjoys. Chocolate only exists to bring joy and we eat it for pure pleasure. There can be a real intellectual part to it too, with what’s going on in the bean to bar market now. Some folks are using traditional technique and some are not; that’s one of the most exciting things about the industry now.\u003c/p>\n\u003cp>The worst part is that chocolate is remarkably temperamental. Even now, I’ll have things happen with chocolate that completely floors me. I know how to use it in confections and pastry. But at times it’s confounding. Most of our confections are very perishable. We use nuts that are prone to rancidity and cream and butter that are perishable. We’re actually making food but it’s food made with chocolate. When you buy a fresh truffle, it’s meant to be eaten fresh. It doesn’t age like a bottle of wine. It will help folks understand what we do.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you eat and drink when you aren’t working?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel: \u003c/strong>I eat mostly at home. One of the best things about this neighborhood has an amazing number of places to eat. I’ve always loved \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. I’m not a huge drinker but I love fun and inventive cocktails so I love \u003ca href=\"http://www.trickdogbar.com/\">Trick Dog\u003c/a>. It’s become one of my instant favorites and they make really wonderful drinks. It’s become a place to go to after work.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a> is one my favorite places for lunch. Their sandwiches are awesome. \u003c/p>\n\u003cp>Or I’ll just go to \u003ca href=\"http://www.elfarolitoinc.com/\">El Farolito\u003c/a>. My wife danced Brazilian samba. She’d dance and I’d walk around the Mission and then go have a burrito. \u003c/p>\n\u003cp>French fries are my favorite food in the world. I love \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> and am a complete and total sucker for their burger and fries. I also love steak frites so I love \u003ca href=\"http://bouchonbistro.com/\">Bouchon\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your suggestions for Valentine’s Day? How will you celebrate?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> I can’t say how I’ll celebrate because then my wife will know (laughs). I love the fact that Valentine's revolves around chocolate but it bothers me too. I’ve never quite understood why it happens to be chocolate. The most fun way to celebrate may be our edible chocolate boxes, which is a really unique way of presenting chocolates. Velour hearts were never something I could wrap my head around. We did them a couple of times and then I had 1/2 a pallet left. We gave away to another chocolatier because I promised myself I’d never use them again. I love flowers for Valentine's, too. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charles-chocolatesmenu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charles-chocolatesmenu1000.jpg\" alt=\"Charles Chocolates menus and boxes\" width=\"1000\" height=\"669\" class=\"aligncenter size-full wp-image-55573\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps/ms?msid=206585514427314631506.0004d4663eaa402329c0c&msa=0&ll=37.762819,-122.411173&spn=0.000901,0.002068&iwloc=A\">Map\u003c/a>\u003cbr>\n535 Florida St.\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/CharlesChoco\">@CharlesChoco\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/CharlesChocolatesSF?fref=ts\">Charles Chocolates\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/55469/chuck-siegel-the-return-of-charles-chocolates-to-san-francisco",
"authors": [
"5092"
],
"categories": [
"bayareabites_1516",
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_1653",
"bayareabites_1763",
"bayareabites_1875",
"bayareabites_10851",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_1123",
"bayareabites_8604",
"bayareabites_10344",
"bayareabites_11106",
"bayareabites_2311",
"bayareabites_9145",
"bayareabites_81"
],
"featImg": "bayareabites_55606",
"label": "bayareabites"
},
"bayareabites_55228": {
"type": "posts",
"id": "bayareabites_55228",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "55228",
"score": null,
"sort": [
1359337535000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1359337535,
"format": "aside",
"disqusTitle": "Martin Yan: M.Y. China, Vietnam Travels and Chinese New Year",
"title": "Martin Yan: M.Y. China, Vietnam Travels and Chinese New Year",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_55344\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\" alt=\"Martin Yan. Photo: Creative Mint\" width=\"400\" class=\"size-full wp-image-55344\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan. Photo: Creative Mint\u003c/figcaption>\u003c/figure>\n\u003cp>Master Chef Martin Yan looked trim and youthful as he presided over a plate of juicy steamed dumplings at his newly opened \u003ca href=\"http://mychinasf.com/\">M.Y. China\u003c/a> restaurant nestled under the dome in San Francisco’s Westfield Shopping Center. M.Y. China is billed as a family friendly restaurant with dim sum, hand pulled noodles, dumplings and other Chinese dishes. During our interview, Yan told us that the menu is an expression of his personal favorites. There is a tidy open kitchen, giant ornamental bell in the bar area, tea service and cocktails for a stylish feel minus any stuffiness. M.Y. China dinner guests can expect to see him both on February 12th and 26th, greeting tables and celebrating the Chinese New Year. \u003c/p>\n\u003cfigure id=\"attachment_55346\" class=\"wp-caption alignright\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600-225x300.jpg\" alt=\"Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55346\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Longtime Bay Area resident Yan is a well-known Chinese cooking expert who has hosted his award-winning cooking show \u003ca href=\"http://yancancook.com/\">Yan Can Cook\u003c/a> since the late 1970s. He has broadcast over 3,500 cooking shows worldwide and authored 30 cookbooks. There is also a line of fast-casual restaurants called Yan Can and he has been an Iron Chef America judge. Yan has a Masters in food science from UC Davis and was born in Guangzhou, China to a restaurateur father and a mother who operated a grocery store. At age 13, he apprenticed at a popular Hong Kong restaurant, then studied at the Institute of Cookery in Hong Kong. I interviewed Yan because he has a new TV show about Vietnam coming out and seems to be ever-so-busy with interesting food projects locally and beyond. His comments have been edited for length. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Why open a restaurant in a mall?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> The Westfield mall invited us to come here. This is one of the busiest malls in Northern California with over 20 million people passing through. Having a brand new M.Y. China in a mall gives us tremendous exposure: there are guests from around the country and around the world. It’s the same reason why people go to Las Vegas and New York to open a restaurant: branding and prime location. The dome is beautiful. Westfield wanted to have a good operation here and gave us a very lucrative offer for tenant improvement. \u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=FgM4QtU29Tg]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite dishes?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> When people develop a menu, they always do a favorite. This menu is small and has only 53 to 55 items; a typical Chinese menu has 250-400 items. We selected some of my personal favorites and went with what we think are everyone’s favorites for the menu. That means every single ones are my favorites (laughs).\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food-150x150.jpg\" alt=\"M.Y. China variety. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55354\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55357\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55356\">\u003c/a>\u003c/div>\n\n\u003cp>Everything we have done is all handmade and beautifully done. The juicy shanghai dumpling are called that because they are juicy and very moist. I love the cut noodles, beef longevity noodle, Kung Pao chicken and Kung Pao crab. There is a spinach seafood dumpling with tangy garlic sauce. \u003c/p>\n\u003cfigure id=\"attachment_55355\" class=\"wp-caption alignright\" style=\"max-width: 214px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600-214x300.jpg\" alt=\"Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\" width=\"214\" height=\"300\" class=\"size-medium wp-image-55355\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\u003c/figcaption>\u003c/figure>\n\u003cp>We want to have a family restaurant and that’s why we serve family style. We want people to have good food and to share and have healthy food. Our food is very light, we use less salt, less oil, and there is no MSG added. We use as much local ingredients as possible. The wild boar is local and we try to support the local farmer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You travel often. Where are we with appreciation for other cuisine in the U.S.?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> There are 54,000 Chinese restaurants in the U.S. and then another 15,000 Asian restaurants. By common sense, there is supply if there is demand. You see more and more sushi. Thirty years ago there was not a lot of sushi places and even 40 years ago the fishermen would not eat their raw fish. It had to be cooked.\u003c/p>\n\u003cp>Americans are becoming more appreciative and adventurous, more accepting and more sophisticated because of TV, cookbooks, and people travel widely. There’s more commerce between the US and China. \u003c/p>\n\u003cp>I think the American palate will continue to expand and grow and be more adventurous. Things they never tried before they now try.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where have you been lately?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I just came back from Manila, Malaysia and Vietnam. I did 26 shows to air later this year, called \u003ca href=\"http://www.youtube.com/watch?v=FyWVw4oEkUY\">Taste of Vietnam\u003c/a>. We went to every city and village in Vietnam. I go to Asia eight times a year. I taste it all and try to experience the local culture and heritage.\u003c/p>\n\u003cfigure id=\"attachment_55349\" class=\"wp-caption alignleft\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan-225x300.jpg\" alt=\"Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55349\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How did you come to meet \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a>?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We get invited to go to different places and events and participate -- as celebrity guests. I’ve been with him in Lake Tahoe, and Reno and we got a chance to do things together. I attended some of his presentations. I like that he’s a straight shooter -- a lot of people can’t do that and he’s had the courage to do it. \u003c/p>\n\u003cp>I’ve done events with \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a>, \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Jacques Pepin\u003c/a>, Ming Tsai, and Rachael Ray. Recently I was at Hell’s Kitchen with Gordon Ramsey. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat when you are in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I like \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>, \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, \u003ca href=\"https://plus.google.com/111932666905229623393/about?gl=us&hl=en\">Yuet Lee\u003c/a> and \u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing\u003c/a> for dim sum. \u003c/p>\n\u003cp>On the Peninsula, I like the \u003ca href=\"http://www.thekitchenmillbrae.com/\">Kitchen\u003c/a> in Millbrae and the \u003ca href=\"http://www.mayflower-seafood.com/HKFL/index.htm\">Hong Kong Flower Lounge\u003c/a>. I know so many people and chefs so I never order off the menu--it's usually a dish recommended or cooked by the chef. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are you working on these days?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We have a second M.Y. China set to open in November this year in Santa Rosa. I also have something in the works for Summerland, Las Vegas. With a lot of developers, once they know I want to do a restaurant, they always give us some deal. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>It’s the year of the snake. What is your sign?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’m a snake. We're going to do a special New Year dinner and menu. The New Year is always about sharing, family, and longevity. So we’ll serve a lot of noodles. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any guilty pleasure foods?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’ve maintained the same weight for 26 years, and not gone a pound over. I live a very clean, simple life. I eat a lot of vegetables and seafood. I stay away from junk food. I never touch popcorn or chips -- those tortilla chips with the cheese. If I'm going to a movie, I just eat a simple dinner before. A lot of people love snack foods and I don’t. Snack foods are loaded with salt and preservatives. I studied food science at Davis and think \"Why do that to yourself?\"\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.mychinasf.com/\">M.Y. China\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/frk63\">Map\u003c/a>\u003cbr>\n845 Market Street, 4th Floor\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 580-3001\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/MYChinaSF\">@MYChinaSF\u003c/a>, \u003ca href=\"https://twitter.com/ChefMartinYan\">@ChefMartinYan\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/mychinasf\">M.Y. China\u003c/a>, \u003ca href=\"https://www.facebook.com/martinyan\">Martin Yan\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "55228 http://blogs.kqed.org/bayareabites/?p=55228",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/27/martin-yan-m-y-china-vietnam-travels-and-chinese-new-year/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1226,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1360642298,
"excerpt": "Mary Ladd interviews Bay Area resident and Master Chef Martin Yan, who has opened a new Chinese restaurant in San Francisco. Yan dishes about his new TV show, the Year of the Snake, and where he likes to eat locally. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Mary Ladd interviews Bay Area resident and Master Chef Martin Yan, who has opened a new Chinese restaurant in San Francisco. Yan dishes about his new TV show, the Year of the Snake, and where he likes to eat locally. ",
"title": "Martin Yan: M.Y. China, Vietnam Travels and Chinese New Year | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Martin Yan: M.Y. China, Vietnam Travels and Chinese New Year",
"datePublished": "2013-01-27T17:45:35-08:00",
"dateModified": "2013-02-11T20:11:38-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "martin-yan-m-y-china-vietnam-travels-and-chinese-new-year",
"status": "publish",
"path": "/bayareabites/55228/martin-yan-m-y-china-vietnam-travels-and-chinese-new-year",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55344\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\" alt=\"Martin Yan. Photo: Creative Mint\" width=\"400\" class=\"size-full wp-image-55344\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan. Photo: Creative Mint\u003c/figcaption>\u003c/figure>\n\u003cp>Master Chef Martin Yan looked trim and youthful as he presided over a plate of juicy steamed dumplings at his newly opened \u003ca href=\"http://mychinasf.com/\">M.Y. China\u003c/a> restaurant nestled under the dome in San Francisco’s Westfield Shopping Center. M.Y. China is billed as a family friendly restaurant with dim sum, hand pulled noodles, dumplings and other Chinese dishes. During our interview, Yan told us that the menu is an expression of his personal favorites. There is a tidy open kitchen, giant ornamental bell in the bar area, tea service and cocktails for a stylish feel minus any stuffiness. M.Y. China dinner guests can expect to see him both on February 12th and 26th, greeting tables and celebrating the Chinese New Year. \u003c/p>\n\u003cfigure id=\"attachment_55346\" class=\"wp-caption alignright\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600-225x300.jpg\" alt=\"Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55346\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Longtime Bay Area resident Yan is a well-known Chinese cooking expert who has hosted his award-winning cooking show \u003ca href=\"http://yancancook.com/\">Yan Can Cook\u003c/a> since the late 1970s. He has broadcast over 3,500 cooking shows worldwide and authored 30 cookbooks. There is also a line of fast-casual restaurants called Yan Can and he has been an Iron Chef America judge. Yan has a Masters in food science from UC Davis and was born in Guangzhou, China to a restaurateur father and a mother who operated a grocery store. At age 13, he apprenticed at a popular Hong Kong restaurant, then studied at the Institute of Cookery in Hong Kong. I interviewed Yan because he has a new TV show about Vietnam coming out and seems to be ever-so-busy with interesting food projects locally and beyond. His comments have been edited for length. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Why open a restaurant in a mall?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> The Westfield mall invited us to come here. This is one of the busiest malls in Northern California with over 20 million people passing through. Having a brand new M.Y. China in a mall gives us tremendous exposure: there are guests from around the country and around the world. It’s the same reason why people go to Las Vegas and New York to open a restaurant: branding and prime location. The dome is beautiful. Westfield wanted to have a good operation here and gave us a very lucrative offer for tenant improvement. \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/FgM4QtU29Tg'\n title='//www.youtube.com/embed/FgM4QtU29Tg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite dishes?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> When people develop a menu, they always do a favorite. This menu is small and has only 53 to 55 items; a typical Chinese menu has 250-400 items. We selected some of my personal favorites and went with what we think are everyone’s favorites for the menu. That means every single ones are my favorites (laughs).\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food-150x150.jpg\" alt=\"M.Y. China variety. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55354\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55357\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55356\">\u003c/a>\u003c/div>\n\n\u003cp>Everything we have done is all handmade and beautifully done. The juicy shanghai dumpling are called that because they are juicy and very moist. I love the cut noodles, beef longevity noodle, Kung Pao chicken and Kung Pao crab. There is a spinach seafood dumpling with tangy garlic sauce. \u003c/p>\n\u003cfigure id=\"attachment_55355\" class=\"wp-caption alignright\" style=\"max-width: 214px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600-214x300.jpg\" alt=\"Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\" width=\"214\" height=\"300\" class=\"size-medium wp-image-55355\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\u003c/figcaption>\u003c/figure>\n\u003cp>We want to have a family restaurant and that’s why we serve family style. We want people to have good food and to share and have healthy food. Our food is very light, we use less salt, less oil, and there is no MSG added. We use as much local ingredients as possible. The wild boar is local and we try to support the local farmer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You travel often. Where are we with appreciation for other cuisine in the U.S.?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> There are 54,000 Chinese restaurants in the U.S. and then another 15,000 Asian restaurants. By common sense, there is supply if there is demand. You see more and more sushi. Thirty years ago there was not a lot of sushi places and even 40 years ago the fishermen would not eat their raw fish. It had to be cooked.\u003c/p>\n\u003cp>Americans are becoming more appreciative and adventurous, more accepting and more sophisticated because of TV, cookbooks, and people travel widely. There’s more commerce between the US and China. \u003c/p>\n\u003cp>I think the American palate will continue to expand and grow and be more adventurous. Things they never tried before they now try.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where have you been lately?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I just came back from Manila, Malaysia and Vietnam. I did 26 shows to air later this year, called \u003ca href=\"http://www.youtube.com/watch?v=FyWVw4oEkUY\">Taste of Vietnam\u003c/a>. We went to every city and village in Vietnam. I go to Asia eight times a year. I taste it all and try to experience the local culture and heritage.\u003c/p>\n\u003cfigure id=\"attachment_55349\" class=\"wp-caption alignleft\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan-225x300.jpg\" alt=\"Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55349\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How did you come to meet \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a>?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We get invited to go to different places and events and participate -- as celebrity guests. I’ve been with him in Lake Tahoe, and Reno and we got a chance to do things together. I attended some of his presentations. I like that he’s a straight shooter -- a lot of people can’t do that and he’s had the courage to do it. \u003c/p>\n\u003cp>I’ve done events with \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a>, \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Jacques Pepin\u003c/a>, Ming Tsai, and Rachael Ray. Recently I was at Hell’s Kitchen with Gordon Ramsey. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat when you are in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I like \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>, \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, \u003ca href=\"https://plus.google.com/111932666905229623393/about?gl=us&hl=en\">Yuet Lee\u003c/a> and \u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing\u003c/a> for dim sum. \u003c/p>\n\u003cp>On the Peninsula, I like the \u003ca href=\"http://www.thekitchenmillbrae.com/\">Kitchen\u003c/a> in Millbrae and the \u003ca href=\"http://www.mayflower-seafood.com/HKFL/index.htm\">Hong Kong Flower Lounge\u003c/a>. I know so many people and chefs so I never order off the menu--it's usually a dish recommended or cooked by the chef. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are you working on these days?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We have a second M.Y. China set to open in November this year in Santa Rosa. I also have something in the works for Summerland, Las Vegas. With a lot of developers, once they know I want to do a restaurant, they always give us some deal. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>It’s the year of the snake. What is your sign?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’m a snake. We're going to do a special New Year dinner and menu. The New Year is always about sharing, family, and longevity. So we’ll serve a lot of noodles. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any guilty pleasure foods?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’ve maintained the same weight for 26 years, and not gone a pound over. I live a very clean, simple life. I eat a lot of vegetables and seafood. I stay away from junk food. I never touch popcorn or chips -- those tortilla chips with the cheese. If I'm going to a movie, I just eat a simple dinner before. A lot of people love snack foods and I don’t. Snack foods are loaded with salt and preservatives. I studied food science at Davis and think \"Why do that to yourself?\"\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.mychinasf.com/\">M.Y. China\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/frk63\">Map\u003c/a>\u003cbr>\n845 Market Street, 4th Floor\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 580-3001\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/MYChinaSF\">@MYChinaSF\u003c/a>, \u003ca href=\"https://twitter.com/ChefMartinYan\">@ChefMartinYan\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/mychinasf\">M.Y. China\u003c/a>, \u003ca href=\"https://www.facebook.com/martinyan\">Martin Yan\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/55228/martin-yan-m-y-china-vietnam-travels-and-chinese-new-year",
"authors": [
"5092"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_2090",
"bayareabites_1763",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_61",
"bayareabites_1593"
],
"tags": [
"bayareabites_2386",
"bayareabites_1784",
"bayareabites_11093",
"bayareabites_11091",
"bayareabites_377",
"bayareabites_14745",
"bayareabites_2929",
"bayareabites_11092",
"bayareabites_11102"
],
"featImg": "bayareabites_55351",
"label": "bayareabites"
},
"bayareabites_54652": {
"type": "posts",
"id": "bayareabites_54652",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "54652",
"score": null,
"sort": [
1358410172000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1358410172,
"format": "aside",
"disqusTitle": "Bean to Bar to Glass: Dandelion Chocolate Opens a Café in the Mission",
"title": "Bean to Bar to Glass: Dandelion Chocolate Opens a Café in the Mission",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_54674\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/signage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/signage.jpg\" alt=\"Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\" title=\"Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\" width=\"560\" class=\"size-full wp-image-54674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>This week \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> officially opened its café. The new spot is a fabulous place to watch chocolate being made as well as savor the opportunity to sip and slurp artisan hot chocolate, cacao fruit smoothies, Tisano cacao husk tea and Four Barrel coffee. Dandelion is run by Todd Masonis, Cameron Ring and Alice Nystrom, a team of passionate chocolate makers who are adamant about using beans that are sourced directly from quality small farms. Masonis and Ring are the co-founders and have a background in technology. Dandelion’s chocolate bars are not too sweet, and the company garnered a \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Award\u003c/a> last year. They are again in the running for another Good Food Award -- hold your breath til Friday night, when the winners are announced. \u003c/p>\n\u003cp>\u003cstrong>Breaking news 1/18/13: Dandelion won a \u003ca href=\"http://www.goodfoodawards.org/\">2013 Good Food Award\u003c/a> for its 70% Madagascar chocolate.\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_54664\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-trio1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-trio1000.jpg\" alt=\"Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\" title=\"Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\" width=\"560\" class=\"size-full wp-image-54664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\u003c/figcaption>\u003c/figure>\n\u003cp>Masonis and Nystrom took time out of their bustling schedule to catch up with Bay Area Bites. The opening day café was crowded and folks were admiring the cacao pods, \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a> chocolate books and sharing plates of fresh pastries from Dandelion’s pastry chef, Phil Ogiela.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>The café is modeled after the chocolate houses found in Europe years ago. How and why did you go with this concept?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> We did our research. There are a couple of different places like Bernachon in France. For 100 something years, they have been making chocolate from the bean in small batches. At \u003ca href=\"http://www.bernachon.com/\">Bernachon\u003c/a>, they have a little patisserie and make treats in the back. It’s unique and interesting, not like anything here. From what we read, there used to be chocolate houses and coffee house all over Europe. Locally, you tend to see a chocolate or truffle shop but there’s nowhere to experience chocolate. We want to have a place where people can hang out. Hopefully over time people will say: “Oh they’re melanging and \u003ca href=\"http://en.wikipedia.org/wiki/Conching\">conching\u003c/a>,” while they’re here and we’ll get a real relationship with customers.\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-exterior-150x150.jpg\" alt=\"Dandelion Chocolate cafe exterior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe exterior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54688\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior-150x150.jpg\" alt=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54690\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.2-150x150.jpg\" alt=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54689\">\u003c/a>\u003c/div>\n\n\u003cp>Bay Area Bites: \u003cstrong>Why do a chocolate café in the Mission?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> We felt like there are a lot of chocolate shops in the area and wanted to create a place for the community, not just for tourists. We felt sad when \u003ca href=\"http://www.scharffenberger.com/beans/history/\">Scharffen Berger\u003c/a> got bought. Valencia Street has such vibrant food and there’s a lot of stuff happening here: \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>, \u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a>. We found the space two years ago and since then, the whole area has expanded. We got a little lucky and had a really great real estate broker but didn’t realize with commercial spots you don’t just find things right away. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> Why \u003cem>not\u003c/em> do the café here? [Laughs]. We didn’t know what we had when we found it. They rented it in 2010 and then it turned into the best block. I lived at the South end of the Mission and have seen this area change phenomenally. It’s exciting. People are doing really amazing things with food and also things for the community. I’d love to do both.\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-126.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-126-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54701\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-103-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54703\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-026-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54702\">\u003c/a>\u003c/div>\n\n\u003cp>Bay Area Bites: \u003cstrong>Do you drink chocolate daily?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> I try not to. I used to be a fan of the really thick European style drinking chocolate. Our pastry chef spent two months to develop the recipes. The Mission version is unique. The iced chocolate is like tea, and is a thin and light style of chocolate drink. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Your bars are straightforward and do not have fillers or a lot of sugar. Describe the bean to bar process and why you do things that way.\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Our process starts with really good cocoa beans. That starts with finding good beans. Then we get a bunch of beans. After that, it takes awhile to figure out what works, so we do taste test after taste test. Then we roast, remove the shells, grind, temper, mold and finally turn the beans into chocolate bars. We really like to highlight the bean. A lot of chocolate companies are concerned with price and consistency. We work really hard by keeping the sugar levels the same (low) so you can taste the bean. \u003c/p>\n\u003cfigure id=\"attachment_54665\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/3-chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/3-chocolates.jpg\" alt=\"Three Varieties of Dandelion Chocolate Bars. Photo: Molly DeCoudreaux\" title=\"Three Varieties of Dandelion Chocolate Bars. Photo: Molly DeCoudreaux\" width=\"560\" class=\"size-full wp-image-54665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three Varieties of Dandelion Chocolate Bars. Photo: Photo: Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>You won a prestigious Good Food Award last year for your Costa Rica 70% bar and are nominated this year for your Madagascar 70%, Dominican Republic 70% and Venezuela 70% bars. How does the Good Food Award drive your success and make a difference in sales? What was the process like?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> The way it works is you do a blind taste test & submit up to three bars. We were selected as finalists for all three. On Friday, they announce the winners. The winners know if they’ve won via email. Some people say “We’re going to SF to the awards,” and then you know something’s up.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> When we were in a tiny commercial kitchen, I had this big scheme of getting us into the Ferry Building Farmers’ Market. First thing I said is, “We need a Good Food award.” Once we won, there was a huge change in terms of volume and exposure. It was really huge for us to make those bars; we made it when we were doing 25 bars a day. When we won we had our first employee and winning was our first real visible sign of progress. We didn’t get into the Ferry Building, but we did win.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Todd & Cameron have a background in technology. How does that affect your way of thinking and doing business?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> The main thing is that we weren’t afraid to try new things and events -- how to do it. When we started, we’d hear things like, “It’s going to take 30 yrs to learn how to roast.” If you do things in the traditional way, maybe that’s true. But one of the things we learned was using scientific method and technology will move things a lot faster, and we were able to find and create the flavors we like. We focused 100% on flavor and price and consistency were secondary.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>With items like cacao fruit smoothies, cacao husk tea and iced chocolate, you have things that are likely new to many consumers. How did you come up with the menu?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> There were a bunch of things we wanted to do and having amazing hot chocolate is one of them. In France, they have a tradition of hot chocolate. We wanted to bring that yet also have things that are unique. \u003c/p>\n\u003cp>The cacao smoothies are very difficult to import. They have to freeze. We managed to find an importer to bring the pulp. That’s something that only one other place in America has.\u003c/p>\n\u003cp>We’ve told our pastry chef, “Here’s a chance to think about the flavors and from there invent them.” With good chocolate, an experienced pastry chef and a lot of time, it leads to amazing flavors.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> We have things you can’t get elsewhere. They’re all new to me. With the fruit smoothie, I’ve only tried the cacao fruit on the farm, when it’s sticky, warm and goopy. Seeing it when it’s cold and delicious means a different kind of drink. People get so excited with the chocolate tea, when they know there’s a less rich option than hot chocolate. It’s also exciting for us to explain the process and get people interested that way.\u003c/p>\n\u003cp>For the chocolate tea, we worked with our pastry chef. For his first batch of ideas, he came back and none of us were happy. It turned out we all had these different visions, including Phil. I’m really happy because it hasn’t been done before and the end product is one that none of us expected.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You collaborated with \u003ca href=\"http://www.almanacbeer.com\">Almanac Beer\u003c/a> for your Biere de Chocolat. How did the beer come about?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Someone knocked on someone’s door. One of our employees is really into beer and said, “We should do something with them.” We worked hard and made lots and lots of nibs. Our volume is different than theirs, and we had to roast lots of beans. We would deliver 25lb. bags of beans, and it was definitely a lot of work. I’m not a huge beer drinker yet we’re pretty thrilled at how it turned out.\u003c/p>\n\u003cp>As much as this block is interesting, Dogpatch is as or even more interesting. Walk down the hall there and there are seven chocolatiers, as well as beer makers, photographers, and artists. I know of some other chocolate makers who are in the middle of the country. That can be so much harder. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/beerpack-chocolate640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/beerpack-chocolate640.jpg\" alt=\"Farm to Bottle - Almanac Biere de Chocolat\" title=\"Farm to Bottle - Almanac Biere de Chocolat\" width=\"400\" class=\"aligncenter size-full wp-image-54666\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> The chocolate beer was due to one of our newest production employees, Tyler. He had just got here from Boston and took a class with them. He took them some nibs. It turned out they could use it and in a serendipitous way for the whole thing: the beer is delicious. It’s fun to work with another SF institution.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any Valentine’s Day recommendations?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Our publicist Jennifer Roy and Alice are working on some events. There’s a local paper mill that is so new -- Pam DeLuco made paper out of cacao bags and on Valentine’s Day we will let people get creative outside our store, on the sidewalk. It’d be awesome to do late night desserts but this year we’re definitely not ready for the pressure of messing up someone’s Valentine’s Day. We are in the process of creating some special chocolate treats, too.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> Pam is a farmers’ market customer and she makes paper with papers sacks. She helped us hire our fulfillment lead. Hopefully it’ll be a playful Valentine’s Day activity. We’d love to be open late and have dessert flights but can’t right now. This way we can do something with the neighborhood.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat and drink?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> I finished work on Sunday at midnight and the only thing open was Mel’s Drive-in, on Geary. I do like \u003ca href=\"http://www.rangesf.com/\">Range\u003c/a>. Their pastry chef is amazing. I’ve certainly gone to my fair share of pastry places and have a sweet tooth.\u003c/p>\n\u003cp>\u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a> is our neighbor and their caramels are amazing.\u003c/p>\n\u003cp>I love the SF brunch culture. The lines anywhere are nuts. We noticed when people see a line, they just get in line. \u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> \u003ca href=\"http://missioncheese.net/\">Mission Cheese\u003c/a> is one of my favorites. I live near \u003ca href=\"http://www.dinos-sf.com/\">Dino’s\u003c/a> -- it’s a red-checkered tablecloth kind of pizza place. I frequent there a lot -- the warm eggplant salad is delicious. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/68KCI\">Map\u003c/a>\u003cbr>\n740 Valencia Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 349-0942\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/DandelionChoco\">@DandelionChoco\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/DandelionChocolate\">Dandelion Chocolate\u003c/a> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/57463461\" width=\"560\" height=\"315\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe> \u003c/p>\n\n",
"disqusIdentifier": "54652 http://blogs.kqed.org/bayareabites/?p=54652",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/17/bar-to-bean-to-glass-dandelion-chocolate-opens-a-cafe-in-the-mission/",
"stats": {
"hasVideo": true,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1931,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://player.vimeo.com/video/57463461"
],
"paragraphCount": 31
},
"modified": 1359387264,
"excerpt": "Mary Ladd visits Dandelion Chocolate's new cafe, where a team of passionate chocolate makers use beans that are sourced directly from quality small farms to make chocolate bars, smoothies, tea and iced chocolate drinks.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Mary Ladd visits Dandelion Chocolate's new cafe, where a team of passionate chocolate makers use beans that are sourced directly from quality small farms to make chocolate bars, smoothies, tea and iced chocolate drinks.",
"title": "Bean to Bar to Glass: Dandelion Chocolate Opens a Café in the Mission | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bean to Bar to Glass: Dandelion Chocolate Opens a Café in the Mission",
"datePublished": "2013-01-17T00:09:32-08:00",
"dateModified": "2013-01-28T07:34:24-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bar-to-bean-to-glass-dandelion-chocolate-opens-a-cafe-in-the-mission",
"status": "publish",
"path": "/bayareabites/54652/bar-to-bean-to-glass-dandelion-chocolate-opens-a-cafe-in-the-mission",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54674\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/signage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/signage.jpg\" alt=\"Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\" title=\"Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\" width=\"560\" class=\"size-full wp-image-54674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>This week \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> officially opened its café. The new spot is a fabulous place to watch chocolate being made as well as savor the opportunity to sip and slurp artisan hot chocolate, cacao fruit smoothies, Tisano cacao husk tea and Four Barrel coffee. Dandelion is run by Todd Masonis, Cameron Ring and Alice Nystrom, a team of passionate chocolate makers who are adamant about using beans that are sourced directly from quality small farms. Masonis and Ring are the co-founders and have a background in technology. Dandelion’s chocolate bars are not too sweet, and the company garnered a \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Award\u003c/a> last year. They are again in the running for another Good Food Award -- hold your breath til Friday night, when the winners are announced. \u003c/p>\n\u003cp>\u003cstrong>Breaking news 1/18/13: Dandelion won a \u003ca href=\"http://www.goodfoodawards.org/\">2013 Good Food Award\u003c/a> for its 70% Madagascar chocolate.\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_54664\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-trio1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-trio1000.jpg\" alt=\"Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\" title=\"Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\" width=\"560\" class=\"size-full wp-image-54664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\u003c/figcaption>\u003c/figure>\n\u003cp>Masonis and Nystrom took time out of their bustling schedule to catch up with Bay Area Bites. The opening day café was crowded and folks were admiring the cacao pods, \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a> chocolate books and sharing plates of fresh pastries from Dandelion’s pastry chef, Phil Ogiela.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>The café is modeled after the chocolate houses found in Europe years ago. How and why did you go with this concept?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> We did our research. There are a couple of different places like Bernachon in France. For 100 something years, they have been making chocolate from the bean in small batches. At \u003ca href=\"http://www.bernachon.com/\">Bernachon\u003c/a>, they have a little patisserie and make treats in the back. It’s unique and interesting, not like anything here. From what we read, there used to be chocolate houses and coffee house all over Europe. Locally, you tend to see a chocolate or truffle shop but there’s nowhere to experience chocolate. We want to have a place where people can hang out. Hopefully over time people will say: “Oh they’re melanging and \u003ca href=\"http://en.wikipedia.org/wiki/Conching\">conching\u003c/a>,” while they’re here and we’ll get a real relationship with customers.\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-exterior-150x150.jpg\" alt=\"Dandelion Chocolate cafe exterior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe exterior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54688\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior-150x150.jpg\" alt=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54690\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.2-150x150.jpg\" alt=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54689\">\u003c/a>\u003c/div>\n\n\u003cp>Bay Area Bites: \u003cstrong>Why do a chocolate café in the Mission?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> We felt like there are a lot of chocolate shops in the area and wanted to create a place for the community, not just for tourists. We felt sad when \u003ca href=\"http://www.scharffenberger.com/beans/history/\">Scharffen Berger\u003c/a> got bought. Valencia Street has such vibrant food and there’s a lot of stuff happening here: \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>, \u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a>. We found the space two years ago and since then, the whole area has expanded. We got a little lucky and had a really great real estate broker but didn’t realize with commercial spots you don’t just find things right away. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> Why \u003cem>not\u003c/em> do the café here? [Laughs]. We didn’t know what we had when we found it. They rented it in 2010 and then it turned into the best block. I lived at the South end of the Mission and have seen this area change phenomenally. It’s exciting. People are doing really amazing things with food and also things for the community. I’d love to do both.\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-126.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-126-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54701\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-103-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54703\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-026-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54702\">\u003c/a>\u003c/div>\n\n\u003cp>Bay Area Bites: \u003cstrong>Do you drink chocolate daily?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> I try not to. I used to be a fan of the really thick European style drinking chocolate. Our pastry chef spent two months to develop the recipes. The Mission version is unique. The iced chocolate is like tea, and is a thin and light style of chocolate drink. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Your bars are straightforward and do not have fillers or a lot of sugar. Describe the bean to bar process and why you do things that way.\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Our process starts with really good cocoa beans. That starts with finding good beans. Then we get a bunch of beans. After that, it takes awhile to figure out what works, so we do taste test after taste test. Then we roast, remove the shells, grind, temper, mold and finally turn the beans into chocolate bars. We really like to highlight the bean. A lot of chocolate companies are concerned with price and consistency. We work really hard by keeping the sugar levels the same (low) so you can taste the bean. \u003c/p>\n\u003cfigure id=\"attachment_54665\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/3-chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/3-chocolates.jpg\" alt=\"Three Varieties of Dandelion Chocolate Bars. Photo: Molly DeCoudreaux\" title=\"Three Varieties of Dandelion Chocolate Bars. Photo: Molly DeCoudreaux\" width=\"560\" class=\"size-full wp-image-54665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three Varieties of Dandelion Chocolate Bars. Photo: Photo: Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>You won a prestigious Good Food Award last year for your Costa Rica 70% bar and are nominated this year for your Madagascar 70%, Dominican Republic 70% and Venezuela 70% bars. How does the Good Food Award drive your success and make a difference in sales? What was the process like?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> The way it works is you do a blind taste test & submit up to three bars. We were selected as finalists for all three. On Friday, they announce the winners. The winners know if they’ve won via email. Some people say “We’re going to SF to the awards,” and then you know something’s up.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> When we were in a tiny commercial kitchen, I had this big scheme of getting us into the Ferry Building Farmers’ Market. First thing I said is, “We need a Good Food award.” Once we won, there was a huge change in terms of volume and exposure. It was really huge for us to make those bars; we made it when we were doing 25 bars a day. When we won we had our first employee and winning was our first real visible sign of progress. We didn’t get into the Ferry Building, but we did win.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Todd & Cameron have a background in technology. How does that affect your way of thinking and doing business?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> The main thing is that we weren’t afraid to try new things and events -- how to do it. When we started, we’d hear things like, “It’s going to take 30 yrs to learn how to roast.” If you do things in the traditional way, maybe that’s true. But one of the things we learned was using scientific method and technology will move things a lot faster, and we were able to find and create the flavors we like. We focused 100% on flavor and price and consistency were secondary.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>With items like cacao fruit smoothies, cacao husk tea and iced chocolate, you have things that are likely new to many consumers. How did you come up with the menu?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> There were a bunch of things we wanted to do and having amazing hot chocolate is one of them. In France, they have a tradition of hot chocolate. We wanted to bring that yet also have things that are unique. \u003c/p>\n\u003cp>The cacao smoothies are very difficult to import. They have to freeze. We managed to find an importer to bring the pulp. That’s something that only one other place in America has.\u003c/p>\n\u003cp>We’ve told our pastry chef, “Here’s a chance to think about the flavors and from there invent them.” With good chocolate, an experienced pastry chef and a lot of time, it leads to amazing flavors.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> We have things you can’t get elsewhere. They’re all new to me. With the fruit smoothie, I’ve only tried the cacao fruit on the farm, when it’s sticky, warm and goopy. Seeing it when it’s cold and delicious means a different kind of drink. People get so excited with the chocolate tea, when they know there’s a less rich option than hot chocolate. It’s also exciting for us to explain the process and get people interested that way.\u003c/p>\n\u003cp>For the chocolate tea, we worked with our pastry chef. For his first batch of ideas, he came back and none of us were happy. It turned out we all had these different visions, including Phil. I’m really happy because it hasn’t been done before and the end product is one that none of us expected.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You collaborated with \u003ca href=\"http://www.almanacbeer.com\">Almanac Beer\u003c/a> for your Biere de Chocolat. How did the beer come about?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Someone knocked on someone’s door. One of our employees is really into beer and said, “We should do something with them.” We worked hard and made lots and lots of nibs. Our volume is different than theirs, and we had to roast lots of beans. We would deliver 25lb. bags of beans, and it was definitely a lot of work. I’m not a huge beer drinker yet we’re pretty thrilled at how it turned out.\u003c/p>\n\u003cp>As much as this block is interesting, Dogpatch is as or even more interesting. Walk down the hall there and there are seven chocolatiers, as well as beer makers, photographers, and artists. I know of some other chocolate makers who are in the middle of the country. That can be so much harder. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/beerpack-chocolate640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/beerpack-chocolate640.jpg\" alt=\"Farm to Bottle - Almanac Biere de Chocolat\" title=\"Farm to Bottle - Almanac Biere de Chocolat\" width=\"400\" class=\"aligncenter size-full wp-image-54666\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> The chocolate beer was due to one of our newest production employees, Tyler. He had just got here from Boston and took a class with them. He took them some nibs. It turned out they could use it and in a serendipitous way for the whole thing: the beer is delicious. It’s fun to work with another SF institution.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any Valentine’s Day recommendations?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Our publicist Jennifer Roy and Alice are working on some events. There’s a local paper mill that is so new -- Pam DeLuco made paper out of cacao bags and on Valentine’s Day we will let people get creative outside our store, on the sidewalk. It’d be awesome to do late night desserts but this year we’re definitely not ready for the pressure of messing up someone’s Valentine’s Day. We are in the process of creating some special chocolate treats, too.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> Pam is a farmers’ market customer and she makes paper with papers sacks. She helped us hire our fulfillment lead. Hopefully it’ll be a playful Valentine’s Day activity. We’d love to be open late and have dessert flights but can’t right now. This way we can do something with the neighborhood.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat and drink?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> I finished work on Sunday at midnight and the only thing open was Mel’s Drive-in, on Geary. I do like \u003ca href=\"http://www.rangesf.com/\">Range\u003c/a>. Their pastry chef is amazing. I’ve certainly gone to my fair share of pastry places and have a sweet tooth.\u003c/p>\n\u003cp>\u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a> is our neighbor and their caramels are amazing.\u003c/p>\n\u003cp>I love the SF brunch culture. The lines anywhere are nuts. We noticed when people see a line, they just get in line. \u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> \u003ca href=\"http://missioncheese.net/\">Mission Cheese\u003c/a> is one of my favorites. I live near \u003ca href=\"http://www.dinos-sf.com/\">Dino’s\u003c/a> -- it’s a red-checkered tablecloth kind of pizza place. I frequent there a lot -- the warm eggplant salad is delicious. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/68KCI\">Map\u003c/a>\u003cbr>\n740 Valencia Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 349-0942\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/DandelionChoco\">@DandelionChoco\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/DandelionChocolate\">Dandelion Chocolate\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/57463461\" width=\"560\" height=\"315\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/54652/bar-to-bean-to-glass-dandelion-chocolate-opens-a-cafe-in-the-mission",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_301",
"bayareabites_63",
"bayareabites_1653",
"bayareabites_1763",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_90",
"bayareabites_1248"
],
"tags": [
"bayareabites_11051",
"bayareabites_11049",
"bayareabites_147",
"bayareabites_10080",
"bayareabites_2311",
"bayareabites_81"
],
"featImg": "bayareabites_54675",
"label": "bayareabites"
},
"bayareabites_54421": {
"type": "posts",
"id": "bayareabites_54421",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "54421",
"score": null,
"sort": [
1358280068000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1358280068,
"format": "aside",
"disqusTitle": "Q&A with Shelley Lindgren: Wine Director, Restaurateur & Author",
"title": "Q&A with Shelley Lindgren: Wine Director, Restaurateur & Author",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_54527\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/A16.ShelleyLindgrenCREDIT-Frankie-Frankeny.jpg\">\u003cimg class=\"size-full wp-image-54527\" title=\"Shelley Lindgren. Photo credit: Frankie Frankeny\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/A16.ShelleyLindgrenCREDIT-Frankie-Frankeny.jpg\" alt=\"Shelley Lindgren. Photo credit: Frankie Frankeny\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley Lindgren. Photo credit: Frankie Frankeny\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://twitter.com/shelleylindgren\">Shelley Lindgren\u003c/a> is a Bay Area success story: owner of the vastly popular \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> and \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a> restaurants, sommelier, wine director and cookbook author. A second A16 will open in Rockridge this year and Lindgren and owner Victoria Libin had this to share about the upcoming new outpost:\u003c/p>\n\u003cblockquote>\u003cp>\"We are very excited to announce the opening of A16 Rockridge, slated for early 2013 in the former Hudson restaurant space at 5356 College Avenue. We’d also like to officially welcome Rocky Maselli as the new A16 Rockridge Executive Chef... we are looking forward to seeing Rocky’s own interpretations of this cuisine, focusing on his family roots in Puglia, a coastal region of Italy. Guests can expect to see a menu with an emphasis on seafood as well as some southern Italian favorites including burrata, meatballs, and pizza. Shelley Lindgren’s role will include the creation of a Southern Italian-inspired wine program as well as collaboration on the launch of a cocktail program. The new cocktail menu will feature carefully crafted Italian aperitivos, amaros, and digestivos specially brought from Italy, including Rucolino -- a wild arugula amaro from Campania’s Island Ischia. The new space will feature an open kitchen with counter seating, bar seating as well as a private dining area. A16 Rockridge will work with San Francisco’s \u003ca href=\"http://ccs-architecture.com/eat/\">Cass Calder Smith\u003c/a> of CCS Architecture to bring the vision for the location to life.\"\u003c/p>\u003c/blockquote>\n\u003cp>Lindgren grew up in the North Bay and champions interesting and lesser known “soulful” Southern Italian wines. She has worked as a wine educator and restaurant consultant and is married to Greg Lindgren, who is the co-owner of Rye, Rosewood, 15 Romolo, and \u003ca href=\"http://www.ryeontheroad.com/\">Rye On the Road\u003c/a> cocktail catering service in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/SPQR-Modern-Italian-Food-Wine/dp/1607740524\">\u003cimg class=\"alignleft size-medium wp-image-54530\" title=\"SPQR book cover\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/SPQR-1000-262x300.jpg\" alt=\"SPQR book cover\" width=\"262\" height=\"300\">\u003c/a>Lindgren’s list of accomplishments is deep: a 2009 Gourmet magazine Educator Sommelier Award and the \u003ca href=\"http://chefmagazineblog.blogspot.com/2009/11/wcr-women-in-inspire-awards-winners.html\">Golden Goblet by Women Chefs & Restaurateurs\u003c/a> in the same year. She was voted the Best Wine Director by San Francisco Magazine, Best New Sommelier from Wine & Spirits, and made the cut for the Top Ten Sommeliers by Bloomberg Markets. Her first cookbook, \u003ca href=\"http://modernmealmaker.com/cookbooks/\">A16 Food + Wine\u003c/a> (Ten Speed Press, 2008) earned two IACP Cookbook Awards: Cookbook of the Year and The Julia Child Award. In 2010, Lindgren was awarded StarChefs.com's San Francisco Bay Area Rising Star Restaurateur award. Bay Area Bites asked Lindgren about her her working life, accomplishments, latest \u003ca href=\"http://www.amazon.com/SPQR-Modern-Italian-Food-Wine/dp/1607740524\">SPQR: Modern Italian Food and Wine\u003c/a> cookbook, and got the dish on her favorite wines and places to eat.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How did the SPQR book project come about?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> After collaborating on the A16 Food & Wine book together, Kate Leahy and I had been in touch with Ten Speed Press about tackling a companion project for SPQR. We landed on the conceit of Roman roads as a structural foundation and selected the main arteries of these ancient routes through central and northern Italy and organized the dishes and wines around them. In Italy, wine and food fits hand to glove and Chef Matthew Accarrino brought incredible knowledge on Italy, cooking, family heritage and a willingness to jump into research trips from the start. Soon we had a terrific way to tell the wonderful stories behind the food and wine of these regions. We just all wanted to do our best to not only translate our experience but also do justice to their greatness.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any good stories from the book tour?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> When Matthew and I have been together at book signings, often he’ll tell a story about a winery or winemaker we visited or I’ll remind him about a time we ate a particular dish or visited an artisan maker for prosciutto, cheese, vinegar, etc. Even though we had our own role in the book, they work complementary, very much how SPQR functions. It’s exciting to find wines that pair with his food and, between the book project and visiting winemakers, our entire team at SPQR has a plethora of stories and recommendations every night. We all have fun geeking out. And actually, just being there and spending so much time with the artisans was a remarkable experience for all of us. When you think about the traditions and the spirit of the people, not to mention the spectacular settings, the whole thing was magical. And the graciousness of our hosts all over the country, letting us into their homes and businesses to see their everyday lives and how they value and use these cherished traditions -- well, I’ll remember it forever. It also inspires me to come back and continue to raise our standards of hospitality.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are some of your favorite wines from the book?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I love to champion the lesser-known grapes because Italy is ripe with more than one can imagine. I love to hear things like a classic pairing for a particular Lambrusco is pumpkin, or to see wineries aging white wines for decades that still taste fresh. The focus on quality over quantity of Italian winemaking has elevated Italian wine so much in recent years and there is amazing pride in maintaining local tradition, which I admire. Italians don't need much to live a very rich lifestyle. Drinking wine and having complementary meals is really a backbone of Italian living.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are you most passionate about for wine and food these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> These days a lot of natural wines are increasingly blowing my mind. There’s Cantine Giardino, 'Paski,' Coda di Volpe that goes with a range of sweet and salty salads like chicory lettuce, roasted pear butter, almond, goat cheddar and pink pepper vinaigrette, or puntarelle lettuce, marinated anchovy, radish, egg and fried pork skin. It’s also great with many of Matthew's pastas. One of the more classic pairings is an orange wine like the Rusticum with Matthew's signature smoked fettuccine, sea urchin, smoked bacon, and soft quail egg. Grapes like pelaverga, tezzelenghe, gewürztraminer, cesanese, and pigato are usually the kind of wines we'll pair with dishes by the glass at SPQR. It's a whole lot of fun.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your culinary and restaurant mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> Having spent the last 25 years in the Bay Area working in restaurants, I feel lucky to be inspired by so many people. Hubert Keller and the late Maurice Rouas took me under their wings at Fleur De Lys for most of the nineties. During that time, I honed my sommelier skills and realized I would be a restaurant professional as a career (I was about 25 when this decision was cemented). Then, Debbie Zachareas let me be a sommelier at Bacar and I learned a lot about managing as well, which proved invaluable as I kept studying wine, especially with my love of Italian wine. I was a real blank slate when starting to taste the wines of southern Italy and, fortunately, our timing with the opening A16 in 2004 was perfect when more and more gems from the \u003ca href=\"http://en.wikipedia.org/wiki/Southern_Italy\">Mezzogiorno\u003c/a> were becoming available and in better quality. The south of Italy is paradise. Well actually, Italy is paradise.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are the best things about being a sommelier and restaurateur?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> First of all, I love service. I love making people happy. But beyond that, I always envisioned a place where wine and food were in ideal balance with each other. Coming from fine dining, I really wanted to have elements of fine dining like the correct wine glass, the optimal temperature of wine, and friendly service that was professional yet fun, and I think we’ve achieved that. Whenever I walk into A16 or SPQR, I am excited to get to work and love seeing great teamwork and everyone’s true enthusiasm for food and wine. We are so lucky to work in the restaurant business in the Bay Area. There is always a process of evolution and adjustments to be made, which keeps us on our toes.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>And the worst?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> Tough question because there’s plenty of ‘grosser than gross’ things to deal with whether it’s the plumbing needing to be fixed, etc... but, that’s part of the package deal. Restaurant work is not for the faint of heart. There is no resting on laurels. Every day we hit the restart button, and you need to work harder than the day before. Every person has their strength and weaknesses. When we first opened, I was definitely wearing too many hats and that was not sustainable. We learn as we grow and keep our chins up, even when there are difficult decisions to make sometimes.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You are relatively young yet appear to be a success. What are the lessons you’ve learned on the way?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> You grow a really thick skin in the restaurant business and learn how to prioritize and let a lot of things roll off your back. I have learned that if you work hard, love what you do, and keep forging ahead, you’ll succeed. Pretty soon it will be nine years since opening A16's doors. That seems impossible.\u003c/p>\n\u003cp>It's also important to understand that restaurants are a business and that there have to be checks and balances for the control of costs. Having a business partner like Victoria Libin and an amazing management team has been key. We’re able to focus on what we individually do best. One person cannot run a restaurant alone.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any favorite Bay Area food/drink spots and if so what do you like to order when you go there?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I recently had a great meal at \u003ca href=\"https://plus.google.com/110532351510508800438/about?gl=us&hl=en\">Kiss\u003c/a> sushi. The junmai sake I had with the sashimi plate was heaven. Recently I had a great Campari drink at \u003ca href=\"http://aq-sf.com/\">AQ\u003c/a>. I always have fun going to the classics, like \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> for chicken and oysters, \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> for crab with cellophane noodles, and a good Veltliner from Prager or Jamek. I spend less time in bars now that I'm a mom but, being married to Greg, who is a partner in Rye, Rosewood, and 15 Romolo, I’m in on all the great innovations on that side of the business. I get to sneak into \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/02/interview-with-nopas-jeff-hanak/\">Nopa\u003c/a> or \u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>, among others, every once in a while to say hello to friends and unwind with a glass of something.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your wine recommendations for Valentine’s Day?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I like to think pink with bubbles offering a couple sparkling rose's by the glass. Being still chilly this time of year, decadent, velvety reds like Mourvèdre from producers like Pignol from the Bandol area of Southern France, classic chocolate-covered cherry flavored often found in Sicily's great Nero D'Avola grape such as Feudo Montoni's Vrucara express a wonderful depth of fruit and less astringent tannins from the sun's natural ripeness and withstanding the heat of the Mediterranean summers.\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/shelleylindgren\">@shelleylindgren\u003c/a>, \u003ca href=\"https://twitter.com/mattaccarrino\">@mattaccarrino\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16sf.com/\">\u003cstrong>A16\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/7pu8n\">Map\u003c/a>\u003cbr>\n2355 Chestnut Street\u003cbr>\nSan Francisco, CA 94123\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 771-2216\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/A16SF\">@A16SF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/A16sf\">A16\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.spqrsf.com/\">\u003cstrong>SPQR\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/QBYgy\">Map\u003c/a>\u003cbr>\n1911 Fillmore Street\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 771-7779\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/spqrfillmore\">@SPQRfillmore\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SPQRSanFrancisco?ref=share\">SPQR\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spaghetti with Shrimp and Tomato Passatina\u003c/strong>\u003cbr>\nFrom SPQR by Shelley Lindgren, Matthew Accarrino, and Kate Leahy (Ten Speed Press, October 2012)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700a.jpg\">\u003cimg class=\"alignnone size-full wp-image-54529\" title=\"Spaghetti with Shrimp and Tomato Passatina\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700a.jpg\" alt=\"Spaghetti with Shrimp and Tomato Passatina\" width=\"400\">\u003c/a>\u003c/p>\n\u003cp>serves 4 to 6\u003c/p>\n\u003cp>extra virgin olive oil\u003cbr>\n150 grams • 1/2 yellow onion, finely diced\u003cbr>\n12 grams • 3 garlic cloves, minced\u003cbr>\n150 grams • 1 carrot, cut into 1/4-inch pieces\u003cbr>\n454 grams • 1 pound shell-on raw baby shrimp\u003cbr>\nkosher salt and black pepper\u003cbr>\na pinch of dried red pepper flakes\u003cbr>\n115 grams • 1/2 cup white wine\u003cbr>\n240 grams • 11/2 cups canned tomatoes\u003cbr>\n50 grams • 4 breadsticks, like grissini, broken up\u003cbr>\n2 grams • 2 teaspoons chopped parsley\u003cbr>\n340 grams • 12 ounces fresh spaghetti or dried\u003c/p>\n\u003cp>Heat a thin film of olive oil in a large, wide pot over medium heat. Stir in the onion and sweat until softened, 3 minutes. Stir in the garlic and sweat 1 to 2 minutes more until aromatic. Add the carrot and sweat until softened, 3 to 4 minutes.\u003c/p>\n\u003cp>Turn up the heat to medium-high, stir in the shrimp, and season with salt, pepper, and pepper flakes. Pour in the wine and bring to a simmer. Stir in the tomato and return to a simmer. Pour in 1 cup of water, lower the heat, and cook for 8 to 10 minutes or until the shrimp are soft enough to break up with a wooden spoon if pressed. Stir the broken grissini pieces into the pot, remove from the heat, and stir in the parsley.\u003c/p>\n\u003cp>Place a food mill fitted with a coarse plate over a clean pot. In batches, pass the shrimp and broth through the food mill. You will have a coarse paste. (If it’s too dry to go through the food mill, stir in more water). Taste the shrimp paste and season with salt and pepper.\u003c/p>\n\u003cp>Bring a pot of salted water to a boil. Cook the spaghetti for 4 minutes if using fresh, and as directed on the package if using dry. Drain the spaghetti, reserving a cup of pasta water, and return the spaghetti to the pasta pot.\u003c/p>\n\u003cp>Stir spoonfuls of the shrimp paste into the spaghetti until evenly coated, adding a few spoonfuls of water if the pasta looks dry, and simmer for one more minute before serving.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700.jpg\">\u003cimg class=\"alignnone size-full wp-image-54528\" title=\"Spaghetti with Shrimp and Tomato Passatina\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700.jpg\" alt=\"Spaghetti with Shrimp and Tomato Passatina\" width=\"400\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "54421 http://blogs.kqed.org/bayareabites/?p=54421",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/15/qa-with-shelley-lindgren-wine-director-restaurateur-author/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2313,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 41
},
"modified": 1551228130,
"excerpt": "Mary Ladd interviews Shelley Lindgren, who is a Bay Area success story: owner of the vastly popular A16 and SPQR restaurants, sommelier, wine director and cookbook author. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Mary Ladd interviews Shelley Lindgren, who is a Bay Area success story: owner of the vastly popular A16 and SPQR restaurants, sommelier, wine director and cookbook author. ",
"title": "Q&A with Shelley Lindgren: Wine Director, Restaurateur & Author | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Q&A with Shelley Lindgren: Wine Director, Restaurateur & Author",
"datePublished": "2013-01-15T12:01:08-08:00",
"dateModified": "2019-02-26T16:42:10-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "qa-with-shelley-lindgren-wine-director-restaurateur-author",
"status": "publish",
"path": "/bayareabites/54421/qa-with-shelley-lindgren-wine-director-restaurateur-author",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54527\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/A16.ShelleyLindgrenCREDIT-Frankie-Frankeny.jpg\">\u003cimg class=\"size-full wp-image-54527\" title=\"Shelley Lindgren. Photo credit: Frankie Frankeny\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/A16.ShelleyLindgrenCREDIT-Frankie-Frankeny.jpg\" alt=\"Shelley Lindgren. Photo credit: Frankie Frankeny\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley Lindgren. Photo credit: Frankie Frankeny\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://twitter.com/shelleylindgren\">Shelley Lindgren\u003c/a> is a Bay Area success story: owner of the vastly popular \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> and \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a> restaurants, sommelier, wine director and cookbook author. A second A16 will open in Rockridge this year and Lindgren and owner Victoria Libin had this to share about the upcoming new outpost:\u003c/p>\n\u003cblockquote>\u003cp>\"We are very excited to announce the opening of A16 Rockridge, slated for early 2013 in the former Hudson restaurant space at 5356 College Avenue. We’d also like to officially welcome Rocky Maselli as the new A16 Rockridge Executive Chef... we are looking forward to seeing Rocky’s own interpretations of this cuisine, focusing on his family roots in Puglia, a coastal region of Italy. Guests can expect to see a menu with an emphasis on seafood as well as some southern Italian favorites including burrata, meatballs, and pizza. Shelley Lindgren’s role will include the creation of a Southern Italian-inspired wine program as well as collaboration on the launch of a cocktail program. The new cocktail menu will feature carefully crafted Italian aperitivos, amaros, and digestivos specially brought from Italy, including Rucolino -- a wild arugula amaro from Campania’s Island Ischia. The new space will feature an open kitchen with counter seating, bar seating as well as a private dining area. A16 Rockridge will work with San Francisco’s \u003ca href=\"http://ccs-architecture.com/eat/\">Cass Calder Smith\u003c/a> of CCS Architecture to bring the vision for the location to life.\"\u003c/p>\u003c/blockquote>\n\u003cp>Lindgren grew up in the North Bay and champions interesting and lesser known “soulful” Southern Italian wines. She has worked as a wine educator and restaurant consultant and is married to Greg Lindgren, who is the co-owner of Rye, Rosewood, 15 Romolo, and \u003ca href=\"http://www.ryeontheroad.com/\">Rye On the Road\u003c/a> cocktail catering service in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/SPQR-Modern-Italian-Food-Wine/dp/1607740524\">\u003cimg class=\"alignleft size-medium wp-image-54530\" title=\"SPQR book cover\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/SPQR-1000-262x300.jpg\" alt=\"SPQR book cover\" width=\"262\" height=\"300\">\u003c/a>Lindgren’s list of accomplishments is deep: a 2009 Gourmet magazine Educator Sommelier Award and the \u003ca href=\"http://chefmagazineblog.blogspot.com/2009/11/wcr-women-in-inspire-awards-winners.html\">Golden Goblet by Women Chefs & Restaurateurs\u003c/a> in the same year. She was voted the Best Wine Director by San Francisco Magazine, Best New Sommelier from Wine & Spirits, and made the cut for the Top Ten Sommeliers by Bloomberg Markets. Her first cookbook, \u003ca href=\"http://modernmealmaker.com/cookbooks/\">A16 Food + Wine\u003c/a> (Ten Speed Press, 2008) earned two IACP Cookbook Awards: Cookbook of the Year and The Julia Child Award. In 2010, Lindgren was awarded StarChefs.com's San Francisco Bay Area Rising Star Restaurateur award. Bay Area Bites asked Lindgren about her her working life, accomplishments, latest \u003ca href=\"http://www.amazon.com/SPQR-Modern-Italian-Food-Wine/dp/1607740524\">SPQR: Modern Italian Food and Wine\u003c/a> cookbook, and got the dish on her favorite wines and places to eat.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How did the SPQR book project come about?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> After collaborating on the A16 Food & Wine book together, Kate Leahy and I had been in touch with Ten Speed Press about tackling a companion project for SPQR. We landed on the conceit of Roman roads as a structural foundation and selected the main arteries of these ancient routes through central and northern Italy and organized the dishes and wines around them. In Italy, wine and food fits hand to glove and Chef Matthew Accarrino brought incredible knowledge on Italy, cooking, family heritage and a willingness to jump into research trips from the start. Soon we had a terrific way to tell the wonderful stories behind the food and wine of these regions. We just all wanted to do our best to not only translate our experience but also do justice to their greatness.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any good stories from the book tour?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> When Matthew and I have been together at book signings, often he’ll tell a story about a winery or winemaker we visited or I’ll remind him about a time we ate a particular dish or visited an artisan maker for prosciutto, cheese, vinegar, etc. Even though we had our own role in the book, they work complementary, very much how SPQR functions. It’s exciting to find wines that pair with his food and, between the book project and visiting winemakers, our entire team at SPQR has a plethora of stories and recommendations every night. We all have fun geeking out. And actually, just being there and spending so much time with the artisans was a remarkable experience for all of us. When you think about the traditions and the spirit of the people, not to mention the spectacular settings, the whole thing was magical. And the graciousness of our hosts all over the country, letting us into their homes and businesses to see their everyday lives and how they value and use these cherished traditions -- well, I’ll remember it forever. It also inspires me to come back and continue to raise our standards of hospitality.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are some of your favorite wines from the book?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I love to champion the lesser-known grapes because Italy is ripe with more than one can imagine. I love to hear things like a classic pairing for a particular Lambrusco is pumpkin, or to see wineries aging white wines for decades that still taste fresh. The focus on quality over quantity of Italian winemaking has elevated Italian wine so much in recent years and there is amazing pride in maintaining local tradition, which I admire. Italians don't need much to live a very rich lifestyle. Drinking wine and having complementary meals is really a backbone of Italian living.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are you most passionate about for wine and food these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> These days a lot of natural wines are increasingly blowing my mind. There’s Cantine Giardino, 'Paski,' Coda di Volpe that goes with a range of sweet and salty salads like chicory lettuce, roasted pear butter, almond, goat cheddar and pink pepper vinaigrette, or puntarelle lettuce, marinated anchovy, radish, egg and fried pork skin. It’s also great with many of Matthew's pastas. One of the more classic pairings is an orange wine like the Rusticum with Matthew's signature smoked fettuccine, sea urchin, smoked bacon, and soft quail egg. Grapes like pelaverga, tezzelenghe, gewürztraminer, cesanese, and pigato are usually the kind of wines we'll pair with dishes by the glass at SPQR. It's a whole lot of fun.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your culinary and restaurant mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> Having spent the last 25 years in the Bay Area working in restaurants, I feel lucky to be inspired by so many people. Hubert Keller and the late Maurice Rouas took me under their wings at Fleur De Lys for most of the nineties. During that time, I honed my sommelier skills and realized I would be a restaurant professional as a career (I was about 25 when this decision was cemented). Then, Debbie Zachareas let me be a sommelier at Bacar and I learned a lot about managing as well, which proved invaluable as I kept studying wine, especially with my love of Italian wine. I was a real blank slate when starting to taste the wines of southern Italy and, fortunately, our timing with the opening A16 in 2004 was perfect when more and more gems from the \u003ca href=\"http://en.wikipedia.org/wiki/Southern_Italy\">Mezzogiorno\u003c/a> were becoming available and in better quality. The south of Italy is paradise. Well actually, Italy is paradise.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are the best things about being a sommelier and restaurateur?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> First of all, I love service. I love making people happy. But beyond that, I always envisioned a place where wine and food were in ideal balance with each other. Coming from fine dining, I really wanted to have elements of fine dining like the correct wine glass, the optimal temperature of wine, and friendly service that was professional yet fun, and I think we’ve achieved that. Whenever I walk into A16 or SPQR, I am excited to get to work and love seeing great teamwork and everyone’s true enthusiasm for food and wine. We are so lucky to work in the restaurant business in the Bay Area. There is always a process of evolution and adjustments to be made, which keeps us on our toes.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>And the worst?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> Tough question because there’s plenty of ‘grosser than gross’ things to deal with whether it’s the plumbing needing to be fixed, etc... but, that’s part of the package deal. Restaurant work is not for the faint of heart. There is no resting on laurels. Every day we hit the restart button, and you need to work harder than the day before. Every person has their strength and weaknesses. When we first opened, I was definitely wearing too many hats and that was not sustainable. We learn as we grow and keep our chins up, even when there are difficult decisions to make sometimes.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You are relatively young yet appear to be a success. What are the lessons you’ve learned on the way?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> You grow a really thick skin in the restaurant business and learn how to prioritize and let a lot of things roll off your back. I have learned that if you work hard, love what you do, and keep forging ahead, you’ll succeed. Pretty soon it will be nine years since opening A16's doors. That seems impossible.\u003c/p>\n\u003cp>It's also important to understand that restaurants are a business and that there have to be checks and balances for the control of costs. Having a business partner like Victoria Libin and an amazing management team has been key. We’re able to focus on what we individually do best. One person cannot run a restaurant alone.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any favorite Bay Area food/drink spots and if so what do you like to order when you go there?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I recently had a great meal at \u003ca href=\"https://plus.google.com/110532351510508800438/about?gl=us&hl=en\">Kiss\u003c/a> sushi. The junmai sake I had with the sashimi plate was heaven. Recently I had a great Campari drink at \u003ca href=\"http://aq-sf.com/\">AQ\u003c/a>. I always have fun going to the classics, like \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> for chicken and oysters, \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> for crab with cellophane noodles, and a good Veltliner from Prager or Jamek. I spend less time in bars now that I'm a mom but, being married to Greg, who is a partner in Rye, Rosewood, and 15 Romolo, I’m in on all the great innovations on that side of the business. I get to sneak into \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/02/interview-with-nopas-jeff-hanak/\">Nopa\u003c/a> or \u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>, among others, every once in a while to say hello to friends and unwind with a glass of something.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your wine recommendations for Valentine’s Day?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I like to think pink with bubbles offering a couple sparkling rose's by the glass. Being still chilly this time of year, decadent, velvety reds like Mourvèdre from producers like Pignol from the Bandol area of Southern France, classic chocolate-covered cherry flavored often found in Sicily's great Nero D'Avola grape such as Feudo Montoni's Vrucara express a wonderful depth of fruit and less astringent tannins from the sun's natural ripeness and withstanding the heat of the Mediterranean summers.\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/shelleylindgren\">@shelleylindgren\u003c/a>, \u003ca href=\"https://twitter.com/mattaccarrino\">@mattaccarrino\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16sf.com/\">\u003cstrong>A16\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/7pu8n\">Map\u003c/a>\u003cbr>\n2355 Chestnut Street\u003cbr>\nSan Francisco, CA 94123\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 771-2216\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/A16SF\">@A16SF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/A16sf\">A16\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.spqrsf.com/\">\u003cstrong>SPQR\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/QBYgy\">Map\u003c/a>\u003cbr>\n1911 Fillmore Street\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 771-7779\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/spqrfillmore\">@SPQRfillmore\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SPQRSanFrancisco?ref=share\">SPQR\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spaghetti with Shrimp and Tomato Passatina\u003c/strong>\u003cbr>\nFrom SPQR by Shelley Lindgren, Matthew Accarrino, and Kate Leahy (Ten Speed Press, October 2012)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700a.jpg\">\u003cimg class=\"alignnone size-full wp-image-54529\" title=\"Spaghetti with Shrimp and Tomato Passatina\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700a.jpg\" alt=\"Spaghetti with Shrimp and Tomato Passatina\" width=\"400\">\u003c/a>\u003c/p>\n\u003cp>serves 4 to 6\u003c/p>\n\u003cp>extra virgin olive oil\u003cbr>\n150 grams • 1/2 yellow onion, finely diced\u003cbr>\n12 grams • 3 garlic cloves, minced\u003cbr>\n150 grams • 1 carrot, cut into 1/4-inch pieces\u003cbr>\n454 grams • 1 pound shell-on raw baby shrimp\u003cbr>\nkosher salt and black pepper\u003cbr>\na pinch of dried red pepper flakes\u003cbr>\n115 grams • 1/2 cup white wine\u003cbr>\n240 grams • 11/2 cups canned tomatoes\u003cbr>\n50 grams • 4 breadsticks, like grissini, broken up\u003cbr>\n2 grams • 2 teaspoons chopped parsley\u003cbr>\n340 grams • 12 ounces fresh spaghetti or dried\u003c/p>\n\u003cp>Heat a thin film of olive oil in a large, wide pot over medium heat. Stir in the onion and sweat until softened, 3 minutes. Stir in the garlic and sweat 1 to 2 minutes more until aromatic. Add the carrot and sweat until softened, 3 to 4 minutes.\u003c/p>\n\u003cp>Turn up the heat to medium-high, stir in the shrimp, and season with salt, pepper, and pepper flakes. Pour in the wine and bring to a simmer. Stir in the tomato and return to a simmer. Pour in 1 cup of water, lower the heat, and cook for 8 to 10 minutes or until the shrimp are soft enough to break up with a wooden spoon if pressed. Stir the broken grissini pieces into the pot, remove from the heat, and stir in the parsley.\u003c/p>\n\u003cp>Place a food mill fitted with a coarse plate over a clean pot. In batches, pass the shrimp and broth through the food mill. You will have a coarse paste. (If it’s too dry to go through the food mill, stir in more water). Taste the shrimp paste and season with salt and pepper.\u003c/p>\n\u003cp>Bring a pot of salted water to a boil. Cook the spaghetti for 4 minutes if using fresh, and as directed on the package if using dry. Drain the spaghetti, reserving a cup of pasta water, and return the spaghetti to the pasta pot.\u003c/p>\n\u003cp>Stir spoonfuls of the shrimp paste into the spaghetti until evenly coated, adding a few spoonfuls of water if the pasta looks dry, and simmer for one more minute before serving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700.jpg\">\u003cimg class=\"alignnone size-full wp-image-54528\" title=\"Spaghetti with Shrimp and Tomato Passatina\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700.jpg\" alt=\"Spaghetti with Shrimp and Tomato Passatina\" width=\"400\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/54421/qa-with-shelley-lindgren-wine-director-restaurateur-author",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_588",
"bayareabites_1146",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_119"
],
"tags": [
"bayareabites_417",
"bayareabites_766",
"bayareabites_445",
"bayareabites_16330",
"bayareabites_14748"
],
"featImg": "bayareabites_54533",
"label": "bayareabites"
},
"bayareabites_54216": {
"type": "posts",
"id": "bayareabites_54216",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "54216",
"score": null,
"sort": [
1358210136000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1358210136,
"format": "aside",
"disqusTitle": "Do-It-Yourself Meal Kits Promise Easier, More Exotic Dinners ",
"title": "Do-It-Yourself Meal Kits Promise Easier, More Exotic Dinners ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_54220\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-1.jpg\" alt=\"Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\" title=\"Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\" width=\"560\" class=\"size-full wp-image-54220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\u003c/figcaption>\u003c/figure>\n\u003cp>Vijay Rajendran has a philosophy: Life is too short for food to be boring.\u003c/p>\n\u003cp>It became the slogan for his company \u003ca href=\"http://www.hungryglobetrotter.com/\" title=\"Hungry Globetrotter\" target=\"_blank\">Hungry Globetrotter\u003c/a>, which sells boxes of unusual spices and other ingredients that can be made into a meal. Rajendran launched the startup in September, becoming the latest in a string of Bay Area entrepreneurs, nonprofits and chefs to experiment with do-it-yourself meal kits for home cooks. \u003c/p>\n\u003cblockquote>\u003cp>\"Hungry Globetrotter offers a monthly subscription of recipes, sauces and spices that help you cook the cuisine of a different country every month,\" Rajendran says. \"We think of ourselves as being an international culinary adventure right in your kitchen.\"\u003c/p>\u003c/blockquote>\n\u003cp>Whether it's a desire to learn about new cuisines or a way to get a healthy dinner on the table, people are hungry for these types of boxes loaded with the makings of a nice meal, Rajendran and others say. \u003c/p>\n\u003cp>Some kits include all the spices, vegetables and meat you'll need to cook dinner, while others require shopping. A few are ready to eat with little, if any, cooking. \u003c/p>\n\u003cp>Hungry Globetrotter's customers sign up for a yearly subscription and receive a monthly kit with branded products that may be hard to find at mainstream grocery stores, such as Cobra Corn Mumbai Masala popcorn or curry simmer sauces from Maya Kaimal. \u003c/p>\n\u003cfigure id=\"attachment_54222\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-1.jpg\" alt=\"Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\" title=\"Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\" width=\"560\" class=\"size-full wp-image-54222\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\u003c/figcaption>\u003c/figure>\n\u003cp>The kits cost $34.95 but require you to buy fresh ingredients, such as chicken, pushing the final price tag higher for a four-person meal that can be cooked in about an hour. Since September, he's sold a couple hundred kits saluting the cuisines of Southern India, Japan, Morocco and Argentina. Rajendran hopes to add a few thousand customers by late 2014. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I think there is a huge market out there,\" Rajendran says.\u003c/p>\n\u003cp>So does Liz Hunt, director of marketing and public relations at the Center for Urban Education about Sustainable Agriculture (\u003ca href=\"http://www.cuesa.org/\" title=\"CUESA\" target=\"_blank\">CUESA\u003c/a>), which operates San Francisco's Ferry Plaza Farmers Market. Next month, the nonprofit will begin selling meal boxes ($19-$29) stocked with just about everything you need to make a vegetarian dinner for two, with recipes developed by local chefs. The goal is to get some of the pristine produce from the market into more hands -- and mouths.\u003c/p>\n\u003cblockquote>\u003cp>\"Teaching people how to cook is a huge part of what we do,\" Hunt says. \"This is a natural extension of that. There are great, hand-selected ingredients in the box with a recipe, so they're guaranteed to have an awesome experience with some of the best produce you can buy in San Francisco.\"\u003c/p>\u003c/blockquote>\n\u003cp>CUESA's \u003ca href=\"http://www.cuesa.org/node/3663\" title=\"CUESA's Chef Market Basket\" target=\"_blank\">Chef Market Basket\u003c/a> resembles the \u003ca href=\"http://missioncommunitymarket.org/chefbox/\" title=\"Chef's Market Box\" target=\"_blank\">Chef's Market Box\u003c/a>, a product tested last year by another nonprofit, the \u003ca href=\"http://missioncommunitymarket.org/\" title=\"Mission Community Market\" target=\"_blank\">Mission Community Market\u003c/a> (MCM) in San Francisco. The program is on hiatus until spring.\u003c/p>\n\u003cp>MCM's Chef's Market Box ($17-$30) seemed like the perfect way to bring together local farms, chefs and food lovers, says Jeremy Shaw, MCM's executive director. \u003c/p>\n\u003cblockquote>\u003cp>\"The biggest lesson is that people really value fresh and local food,\" Shaw says. \"They just have trouble getting it sometimes because they're so busy, so this is a way to solve that problem.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_54226\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-2.jpg\" alt=\"Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\" title=\"Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\" width=\"560\" class=\"size-full wp-image-54226\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>No muss, no fuss\u003c/strong>\u003c/p>\n\u003cp>These meal kits all require prep and cooking, such as chopping and simmering, but others make it even easier. \u003c/p>\n\u003cp>Ben de Vries, chef and owner of \u003ca href=\"http://www.luellasf.com/\" title=\"Luella\" target=\"_blank\">Luella\u003c/a> in San Francisco, began selling \"\u003ca href=\"http://store.luellasf.com/collections/luella-in-a-bag\" title=\"Luella in a Bag\" target=\"_blank\">Luella in a Bag\u003c/a>\" last year, a kit that makes a three-course dinner for two for about $40. \u003c/p>\n\u003cblockquote>\u003cp>\"At most, someone has to lightly sauté mushrooms that have already been lightly sautéed, just to heat them up,\" de Vries says. \"They can feel like a professional chef without doing all the work.\"\u003c/p>\u003c/blockquote>\n\u003cp>The \u003ca href=\"http://www.lukeslocal.com/meal-box.html\" title=\"Luke's Local's meal box\" target=\"_blank\">meal box\u003c/a> from \u003ca href=\"http://www.lukeslocal.com/\" title=\"Luke's Local\" target=\"_blank\">Luke's Local\u003c/a> is similarly no-fuss. The San Francisco-based company has been contracted to curate and deliver CUESA's Chef Market Basket. But it also offers its own line of ready-to-eat meals created by area chefs, as well as organic produce and other foods. The company calls its offerings a mix between a CSA, personal catering and artisan food shop. Its meal boxes, along with the CUESA and MCM meal kits, are sold through \u003ca href=\"https://www.goodeggs.com/\" title=\"Good Eggs\">the Good Eggs online marketplace\u003c/a>.\u003c/p>\n\u003cp>Owner Luke Chappell has sold about 100 meal boxes each week for the last three months, but expects that number to grow in 2013. \"I see a much bigger opportunity than what we’re doing right now,\" Chappell says. \u003c/p>\n\u003cp>De Vries of Luella sells as many as 50 meal kits per week. The response has been great, but his chef friends are also keeping tabs on how the kits sell. With the various costs of doing business in the city, he says, chefs are constantly looking for more revenue streams, such as prepared foods and pop-ups. \u003c/p>\n\u003cfigure id=\"attachment_54224\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-2.jpg\" alt=\"Luella in a Bag (photo: Matt Pinna\" title=\"Luella in a Bag (photo: Matt Pinna\" width=\"560\" class=\"size-full wp-image-54224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luella in a Bag (photo: Matt Pinna)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Turning a profit\u003c/strong>\u003c/p>\n\u003cp>Luella in a Bag becomes profitable if de Vries sells more than 20 meal kits per week. That's because his restaurant already covers related expenses, but he suspects it becomes more challenging when meal kits are a company's sole revenue stream. \u003c/p>\n\u003cp>Sales and funding were two obstacles faced by San Francisco's \u003ca href=\"https://shop.culturekitchen.com/\" title=\"Culture Kitchen\" target=\"_blank\">Culture Kitchen\u003c/a>, a company that sold ethnic meal kits with spices, nuts and other ingredients sized to make Iraqi, Thai or West Indian meals. The company announced today that it is shutting down its shop after roughly 18 months in business. \u003c/p>\n\u003cblockquote>\u003cp>\"There were a lot of costs associated with the packaging,\" says Abby Sturges, a Culture Kitchen co-founder. \"It made it difficult to reach the price point we needed to reach. Our day-to-day operations were consumed with getting product in and out the door.\"\u003c/p>\u003c/blockquote>\n\u003cp>Sturges will continue to blog as a way to focus on Culture Kitchen's larger vision of building a community around ethnic food and getting people back into the kitchen.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>People truly do want the opportunity to cook more often, says CUESA's Hunt.\u003c/p>\n\u003cblockquote>\u003cp>\n\"The reason we see more of these boxes is people really love to cook, but there's a real challenge in planning a menu and going to the grocery store,\" Hunt says. \"If we can make this a viable alternative, I think we can really improve the quality of people's lives.\"\u003c/p>\u003c/blockquote>\n\n",
"disqusIdentifier": "54216 http://blogs.kqed.org/bayareabites/?p=54216",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/14/do-it-yourself-meal-kits-promise-easier-more-exotic-dinners/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1110,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 29
},
"modified": 1358632159,
"excerpt": "Chefs, entrepreneurs and non-profits want to help you get dinner on the table with a growing number of meal kits aimed at the home cook.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Chefs, entrepreneurs and non-profits want to help you get dinner on the table with a growing number of meal kits aimed at the home cook.",
"title": "Do-It-Yourself Meal Kits Promise Easier, More Exotic Dinners | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Do-It-Yourself Meal Kits Promise Easier, More Exotic Dinners ",
"datePublished": "2013-01-14T16:35:36-08:00",
"dateModified": "2013-01-19T13:49:19-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "do-it-yourself-meal-kits-promise-easier-more-exotic-dinners",
"status": "publish",
"path": "/bayareabites/54216/do-it-yourself-meal-kits-promise-easier-more-exotic-dinners",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54220\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-1.jpg\" alt=\"Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\" title=\"Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\" width=\"560\" class=\"size-full wp-image-54220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\u003c/figcaption>\u003c/figure>\n\u003cp>Vijay Rajendran has a philosophy: Life is too short for food to be boring.\u003c/p>\n\u003cp>It became the slogan for his company \u003ca href=\"http://www.hungryglobetrotter.com/\" title=\"Hungry Globetrotter\" target=\"_blank\">Hungry Globetrotter\u003c/a>, which sells boxes of unusual spices and other ingredients that can be made into a meal. Rajendran launched the startup in September, becoming the latest in a string of Bay Area entrepreneurs, nonprofits and chefs to experiment with do-it-yourself meal kits for home cooks. \u003c/p>\n\u003cblockquote>\u003cp>\"Hungry Globetrotter offers a monthly subscription of recipes, sauces and spices that help you cook the cuisine of a different country every month,\" Rajendran says. \"We think of ourselves as being an international culinary adventure right in your kitchen.\"\u003c/p>\u003c/blockquote>\n\u003cp>Whether it's a desire to learn about new cuisines or a way to get a healthy dinner on the table, people are hungry for these types of boxes loaded with the makings of a nice meal, Rajendran and others say. \u003c/p>\n\u003cp>Some kits include all the spices, vegetables and meat you'll need to cook dinner, while others require shopping. A few are ready to eat with little, if any, cooking. \u003c/p>\n\u003cp>Hungry Globetrotter's customers sign up for a yearly subscription and receive a monthly kit with branded products that may be hard to find at mainstream grocery stores, such as Cobra Corn Mumbai Masala popcorn or curry simmer sauces from Maya Kaimal. \u003c/p>\n\u003cfigure id=\"attachment_54222\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-1.jpg\" alt=\"Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\" title=\"Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\" width=\"560\" class=\"size-full wp-image-54222\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\u003c/figcaption>\u003c/figure>\n\u003cp>The kits cost $34.95 but require you to buy fresh ingredients, such as chicken, pushing the final price tag higher for a four-person meal that can be cooked in about an hour. Since September, he's sold a couple hundred kits saluting the cuisines of Southern India, Japan, Morocco and Argentina. Rajendran hopes to add a few thousand customers by late 2014. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I think there is a huge market out there,\" Rajendran says.\u003c/p>\n\u003cp>So does Liz Hunt, director of marketing and public relations at the Center for Urban Education about Sustainable Agriculture (\u003ca href=\"http://www.cuesa.org/\" title=\"CUESA\" target=\"_blank\">CUESA\u003c/a>), which operates San Francisco's Ferry Plaza Farmers Market. Next month, the nonprofit will begin selling meal boxes ($19-$29) stocked with just about everything you need to make a vegetarian dinner for two, with recipes developed by local chefs. The goal is to get some of the pristine produce from the market into more hands -- and mouths.\u003c/p>\n\u003cblockquote>\u003cp>\"Teaching people how to cook is a huge part of what we do,\" Hunt says. \"This is a natural extension of that. There are great, hand-selected ingredients in the box with a recipe, so they're guaranteed to have an awesome experience with some of the best produce you can buy in San Francisco.\"\u003c/p>\u003c/blockquote>\n\u003cp>CUESA's \u003ca href=\"http://www.cuesa.org/node/3663\" title=\"CUESA's Chef Market Basket\" target=\"_blank\">Chef Market Basket\u003c/a> resembles the \u003ca href=\"http://missioncommunitymarket.org/chefbox/\" title=\"Chef's Market Box\" target=\"_blank\">Chef's Market Box\u003c/a>, a product tested last year by another nonprofit, the \u003ca href=\"http://missioncommunitymarket.org/\" title=\"Mission Community Market\" target=\"_blank\">Mission Community Market\u003c/a> (MCM) in San Francisco. The program is on hiatus until spring.\u003c/p>\n\u003cp>MCM's Chef's Market Box ($17-$30) seemed like the perfect way to bring together local farms, chefs and food lovers, says Jeremy Shaw, MCM's executive director. \u003c/p>\n\u003cblockquote>\u003cp>\"The biggest lesson is that people really value fresh and local food,\" Shaw says. \"They just have trouble getting it sometimes because they're so busy, so this is a way to solve that problem.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_54226\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-2.jpg\" alt=\"Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\" title=\"Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\" width=\"560\" class=\"size-full wp-image-54226\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>No muss, no fuss\u003c/strong>\u003c/p>\n\u003cp>These meal kits all require prep and cooking, such as chopping and simmering, but others make it even easier. \u003c/p>\n\u003cp>Ben de Vries, chef and owner of \u003ca href=\"http://www.luellasf.com/\" title=\"Luella\" target=\"_blank\">Luella\u003c/a> in San Francisco, began selling \"\u003ca href=\"http://store.luellasf.com/collections/luella-in-a-bag\" title=\"Luella in a Bag\" target=\"_blank\">Luella in a Bag\u003c/a>\" last year, a kit that makes a three-course dinner for two for about $40. \u003c/p>\n\u003cblockquote>\u003cp>\"At most, someone has to lightly sauté mushrooms that have already been lightly sautéed, just to heat them up,\" de Vries says. \"They can feel like a professional chef without doing all the work.\"\u003c/p>\u003c/blockquote>\n\u003cp>The \u003ca href=\"http://www.lukeslocal.com/meal-box.html\" title=\"Luke's Local's meal box\" target=\"_blank\">meal box\u003c/a> from \u003ca href=\"http://www.lukeslocal.com/\" title=\"Luke's Local\" target=\"_blank\">Luke's Local\u003c/a> is similarly no-fuss. The San Francisco-based company has been contracted to curate and deliver CUESA's Chef Market Basket. But it also offers its own line of ready-to-eat meals created by area chefs, as well as organic produce and other foods. The company calls its offerings a mix between a CSA, personal catering and artisan food shop. Its meal boxes, along with the CUESA and MCM meal kits, are sold through \u003ca href=\"https://www.goodeggs.com/\" title=\"Good Eggs\">the Good Eggs online marketplace\u003c/a>.\u003c/p>\n\u003cp>Owner Luke Chappell has sold about 100 meal boxes each week for the last three months, but expects that number to grow in 2013. \"I see a much bigger opportunity than what we’re doing right now,\" Chappell says. \u003c/p>\n\u003cp>De Vries of Luella sells as many as 50 meal kits per week. The response has been great, but his chef friends are also keeping tabs on how the kits sell. With the various costs of doing business in the city, he says, chefs are constantly looking for more revenue streams, such as prepared foods and pop-ups. \u003c/p>\n\u003cfigure id=\"attachment_54224\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-2.jpg\" alt=\"Luella in a Bag (photo: Matt Pinna\" title=\"Luella in a Bag (photo: Matt Pinna\" width=\"560\" class=\"size-full wp-image-54224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luella in a Bag (photo: Matt Pinna)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Turning a profit\u003c/strong>\u003c/p>\n\u003cp>Luella in a Bag becomes profitable if de Vries sells more than 20 meal kits per week. That's because his restaurant already covers related expenses, but he suspects it becomes more challenging when meal kits are a company's sole revenue stream. \u003c/p>\n\u003cp>Sales and funding were two obstacles faced by San Francisco's \u003ca href=\"https://shop.culturekitchen.com/\" title=\"Culture Kitchen\" target=\"_blank\">Culture Kitchen\u003c/a>, a company that sold ethnic meal kits with spices, nuts and other ingredients sized to make Iraqi, Thai or West Indian meals. The company announced today that it is shutting down its shop after roughly 18 months in business. \u003c/p>\n\u003cblockquote>\u003cp>\"There were a lot of costs associated with the packaging,\" says Abby Sturges, a Culture Kitchen co-founder. \"It made it difficult to reach the price point we needed to reach. Our day-to-day operations were consumed with getting product in and out the door.\"\u003c/p>\u003c/blockquote>\n\u003cp>Sturges will continue to blog as a way to focus on Culture Kitchen's larger vision of building a community around ethnic food and getting people back into the kitchen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>People truly do want the opportunity to cook more often, says CUESA's Hunt.\u003c/p>\n\u003cblockquote>\u003cp>\n\"The reason we see more of these boxes is people really love to cook, but there's a real challenge in planning a menu and going to the grocery store,\" Hunt says. \"If we can make this a viable alternative, I think we can really improve the quality of people's lives.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/54216/do-it-yourself-meal-kits-promise-easier-more-exotic-dinners",
"authors": [
"5392"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_2695",
"bayareabites_2638",
"bayareabites_1874",
"bayareabites_95",
"bayareabites_1875",
"bayareabites_1927"
],
"tags": [
"bayareabites_9861",
"bayareabites_8731",
"bayareabites_971",
"bayareabites_2172",
"bayareabites_11039",
"bayareabites_11038",
"bayareabites_10462",
"bayareabites_11030",
"bayareabites_14738"
],
"featImg": "bayareabites_54517",
"label": "bayareabites"
},
"bayareabites_53785": {
"type": "posts",
"id": "bayareabites_53785",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "53785",
"score": null,
"sort": [
1357246881000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1357246881,
"format": "aside",
"disqusTitle": "KQED's Forum: Charles Phan on Home Cooking",
"title": "KQED's Forum: Charles Phan on Home Cooking",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_53789\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\" alt=\"Charles Phan. Image courtesy of Eric Wolfinger.\" title=\"Charles Phan. Image courtesy of Eric Wolfinger.\" width=\"200\" class=\"size-full wp-image-53789\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan. Image courtesy of Eric Wolfinger.\u003c/figcaption>\u003c/figure>\n\u003cp>Charles Phan fled Vietnam with his family during the fall of Saigon when he was just a boy. But he didn't leave behind his love of Vietnamese cuisine. The award-winning chef and owner of \u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a> restaurant joins KQED's Forum to talk about his new book, \"\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">Vietnamese Home Cooking\u003c/a>.\" He also shares secrets of creating high-end ethnic cuisine, and how he stays true to his roots in the kitchen.\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301031000\">Original Broadcast\u003c/a>: Thu, Jan 3, 2013 -- 10:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130103bforum.mp3\"] \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Thuy Vu\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Charles Phan, executive chef and owner of The Slanted Door Group, which now includes \u003ca href=\"http://outthedoors.com/\">Out the Door\u003c/a>, Heaven's Dog and the \u003ca href=\"http://wohinggeneralstore.com/\">Wo Hing General Store\u003c/a>, and winner of the James Beard Award for Best Chef in California in 2004\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "53785 http://blogs.kqed.org/bayareabites/?p=53785",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/03/kqeds-forum-charles-phan-on-home-cooking/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 150,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 5
},
"modified": 1358384011,
"excerpt": "The award-winning chef and owner of The Slanted Door restaurant joins KQED's Forum to talk about his new book, \"Vietnamese Home Cooking.\" He also shares secrets of creating high-end ethnic cuisine, and how he stays true to his roots in the kitchen.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The award-winning chef and owner of The Slanted Door restaurant joins KQED's Forum to talk about his new book, "Vietnamese Home Cooking." He also shares secrets of creating high-end ethnic cuisine, and how he stays true to his roots in the kitchen.",
"title": "KQED's Forum: Charles Phan on Home Cooking | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "KQED's Forum: Charles Phan on Home Cooking",
"datePublished": "2013-01-03T13:01:21-08:00",
"dateModified": "2013-01-16T16:53:31-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "kqeds-forum-charles-phan-on-home-cooking",
"status": "publish",
"path": "/bayareabites/53785/kqeds-forum-charles-phan-on-home-cooking",
"audioUrl": "http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130103bforum.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53789\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\" alt=\"Charles Phan. Image courtesy of Eric Wolfinger.\" title=\"Charles Phan. Image courtesy of Eric Wolfinger.\" width=\"200\" class=\"size-full wp-image-53789\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan. Image courtesy of Eric Wolfinger.\u003c/figcaption>\u003c/figure>\n\u003cp>Charles Phan fled Vietnam with his family during the fall of Saigon when he was just a boy. But he didn't leave behind his love of Vietnamese cuisine. The award-winning chef and owner of \u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a> restaurant joins KQED's Forum to talk about his new book, \"\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">Vietnamese Home Cooking\u003c/a>.\" He also shares secrets of creating high-end ethnic cuisine, and how he stays true to his roots in the kitchen.\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301031000\">Original Broadcast\u003c/a>: Thu, Jan 3, 2013 -- 10:00 AM\u003cbr>\n \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130103bforum.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Thuy Vu\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Charles Phan, executive chef and owner of The Slanted Door Group, which now includes \u003ca href=\"http://outthedoors.com/\">Out the Door\u003c/a>, Heaven's Dog and the \u003ca href=\"http://wohinggeneralstore.com/\">Wo Hing General Store\u003c/a>, and winner of the James Beard Award for Best Chef in California in 2004\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/53785/kqeds-forum-charles-phan-on-home-cooking",
"authors": [
"5014"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_2254",
"bayareabites_63",
"bayareabites_588",
"bayareabites_45",
"bayareabites_1875",
"bayareabites_34",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_1676",
"bayareabites_1325",
"bayareabites_4028",
"bayareabites_9917",
"bayareabites_10985"
],
"featImg": "bayareabites_53807",
"label": "bayareabites"
},
"bayareabites_53114": {
"type": "posts",
"id": "bayareabites_53114",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "53114",
"score": null,
"sort": [
1357153688000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1357153688,
"format": "aside",
"disqusTitle": "Interview with Nopa's Jeff Hanak",
"title": "Interview with Nopa's Jeff Hanak",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_53117\" class=\"wp-caption alignnone\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/jeff-hanak1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/jeff-hanak1.jpg\" alt=\"Jeff Hanak. Photo courtesy of Yanni Kehagiaras.\" title=\"Jeff Hanak. Photo courtesy of Yanni Kehagiaras.\" width=\"400\" class=\"size-full wp-image-53117\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Hanak. Photo courtesy of Yanni Kehagiaras.\u003c/figcaption>\u003c/figure>\n\u003cp>Since it opened in 2006, \u003ca href=\"http://www.nopasf.com/\">Nopa restaurant\u003c/a> has received stellar reviews for food, service, cocktails and late night hours—a rarity in San Francisco. The restaurant is run and owned by Jeff Hanak, Allyson Jossel and chef Laurence Jossel. They met while working for the \u003ca href=\"http://www.chowfoodbar.com/\">Chow Restaurant group\u003c/a>, which is known for affordable food that satisfies both gourmet and comfort leanings. This piece came about because scores of hospitality professionals have told me something along the lines of “Nopa get’s it right” in the interviews I’ve done for Bay Area Bites. I asked Jeff Hanak to share with Bay Area Bites the way Nopa works, as well as his holiday and Bay Area food and cocktail favorites. Hanak’s answers have been edited for clarity and content. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you favorite holiday foods and how do you celebrate the holidays?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> My three favorite holiday things are Champagne, \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/latkes/\">latkes\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/24/let-the-cracking-begin-dungeness-crab-season-is-underway/\">Dungeness crab\u003c/a>. The latkes are for the Jewish side of my family. I just made latkes the other night and used parsnips. They were pretty tasty. We go to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/11/food-secrets-of-chefrestaurateur-staffan-terje/\">Perbacco\u003c/a> every Christmas Eve for dinner. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Industry folks often name Nopa as the restaurant that is the best in all categories: food, service and drinks. How do you set and maintain standards?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> I don’t know if there’s a secret to our success. We always try to hire people who want to be there. We don’t always hire on experience; I hire when I sit and have a conversation with the person. If they can talk to me, they can also do that at the table. If they need training on service, I can teach them that. If they have passion, then the job to train them is a lot easier. \u003c/p>\n\u003cp>We rarely hire servers; we usually hire runners and hosts and see how that works. Then it’s, let’s see if they want to bartend, manage, serve, or cook. We ask, “What’s next?” if they do a great job. That’s how we build the restaurant. \u003c/p>\n\u003cp>We treat people respectfully and don’t scream a lot. Were hiring adults and professionals. I tend to set expectations. If they make the best of it, the rest is up to them. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> Right now, I’m definitely excited about \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/dungeness-crab/\">Dungeness crab\u003c/a>. What we’re doing at brunch is exciting – because you see all aspects of egg cookery and pastries. I just got back from Spain and we ate so much great fish. That was kind of fun to celebrate from a technique standpoint. At Nopa, we’re doing a lot of smoking on the grill – fish like trout. That’s fun. Laurence is doing a lot of whole food butchery, things like a couple lambs and pig a week. We’ve been doing that for awhile. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> \u003ca href=\"http://terroircapital.com/stan-bromley/\">Stan Bromley\u003c/a> was the VP of Four Seasons and I worked there as an intern when I was going to City College. It was amazing the impact he had on the hotel industry here. I look at Laurence and Allyson and the way we’ve placed an importance on how to put more balance into work and life. We work well off of each other. \u003ca href=\"http://www.sfgate.com/bayarea/article/Angel-Stoyanof-S-F-restaurateur-and-realtor-2545294.php\">Angel Stoyanof\u003c/a> had a major impact on my life and how I look at life and business and opportunities. He was very straight to the point, he told you what he was thinking. Being at Park Chow also had a big influence on me.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about being in restaurant business?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> I can contrast being in restaurants my whole life to then being in the financial industry for nine months. There’s no other feeling of the buzz of being in restaurants and providing hospitality to customers. You’re building an amazing team of individuals. In order to serve 330 brunches and 500 dinners like we do at Nopa, you have to have everyone on the same wave length. So, it's bringing together different age groups, cultures, and education to provide an amazing experience for people. I didn’t find that feeling in the financial world. Back in the restaurant, you have to provide the consistency of service and food and you have to be in it together.\u003c/p>\n\u003cp>As for the worst parts of the business, sometimes you don’t have people who are 100 percent into what you’re doing. They take a job for a financial opportunity and they’re not always excited about the end goal. It’s tough sometimes to convince them how to get out of it. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> The biggest lesson is to follow something that you love. If you do, it will most of the time be good for you personally and financially. You need a strong team of partners who look out for each other and who are honest. \u003c/p>\n\u003cp>When I am managing, I try to set goals and expectations and communicate without fear and threats and screaming. I learned a lot that I want to bring people on and educate them because I didn’t always have someone I could reach out to as a whole when I was starting out. I try to reach out to managers and staff and lead them in a direction that is hospitality or not hospitality. I opened Nopa with \u003ca href=\"http://starchefs.com/chefs/rising_stars/2007/sf/html/bio_l_jossel_.shtml\">Laurence\u003c/a> and \u003ca href=\"http://www.northsidesf.com/oct09/fw_getacrosstown.html\">Allyson\u003c/a> because we knew and respect each other. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food & drink spots?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> \u003ca href=\"http://www.saycheesesf.com/\">Say Cheese\u003c/a> in Cole Valley, because they have a great domestic cheese selection. For meat or chicken, I really love going to \u003ca href=\"http://fattedcalf.com/retail.html\">Fatted Calf\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Bi-Rite market\u003c/a>. \u003c/p>\n\u003cp>I live right by New May Wah market, so I’m in there often, buying shrimp, fish, clams and crab.\u003cbr>\n\u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a> is on my list. Stuart’s a good friend of mine.\u003c/p>\n\u003cp>I don’t go out to eat so much (laughs) but do eat at \u003ca href=\"http://www.pizzeriadelfina.com/pacificHeights.html\">Delfina Pizzeria\u003c/a> with my kids a lot. \u003ca href=\"http://outthedoors.com/\">Out the Door\u003c/a> is also an easy “go-to” restaurant.\u003cbr>\nI don’t get to \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a> often but when I do, I love it -- Staffan’s a great chef. I also love eating at \u003ca href=\"http://www.cotognasf.com/\">Cotogna\u003c/a>.\u003c/p>\n\u003cp>To drink beer, I go to \u003ca href=\"http://www.toronado.com/\">Toronado\u003c/a>. I had a great sherry cocktail at \u003ca href=\"http://aq-sf.com/\">AQ\u003c/a> that was fun. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> does some of the best cocktails in restaurants. \u003c/p>\n\n",
"disqusIdentifier": "53114 http://blogs.kqed.org/bayareabites/?p=53114",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/02/interview-with-nopas-jeff-hanak/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1150,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1513209789,
"excerpt": "Nopa Restaurant is a San Francisco success story: farm to table food, late night hours and stellar service. Mary Ladd interviews partner-owner Jeff Hanak, who shares his holiday traditions and Bay Area food favorites.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Nopa Restaurant is a San Francisco success story: farm to table food, late night hours and stellar service. Mary Ladd interviews partner-owner Jeff Hanak, who shares his holiday traditions and Bay Area food favorites.",
"title": "Interview with Nopa's Jeff Hanak | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Interview with Nopa's Jeff Hanak",
"datePublished": "2013-01-02T11:08:08-08:00",
"dateModified": "2017-12-13T16:03:09-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "interview-with-nopas-jeff-hanak",
"status": "publish",
"path": "/bayareabites/53114/interview-with-nopas-jeff-hanak",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53117\" class=\"wp-caption alignnone\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/jeff-hanak1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/jeff-hanak1.jpg\" alt=\"Jeff Hanak. Photo courtesy of Yanni Kehagiaras.\" title=\"Jeff Hanak. Photo courtesy of Yanni Kehagiaras.\" width=\"400\" class=\"size-full wp-image-53117\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Hanak. Photo courtesy of Yanni Kehagiaras.\u003c/figcaption>\u003c/figure>\n\u003cp>Since it opened in 2006, \u003ca href=\"http://www.nopasf.com/\">Nopa restaurant\u003c/a> has received stellar reviews for food, service, cocktails and late night hours—a rarity in San Francisco. The restaurant is run and owned by Jeff Hanak, Allyson Jossel and chef Laurence Jossel. They met while working for the \u003ca href=\"http://www.chowfoodbar.com/\">Chow Restaurant group\u003c/a>, which is known for affordable food that satisfies both gourmet and comfort leanings. This piece came about because scores of hospitality professionals have told me something along the lines of “Nopa get’s it right” in the interviews I’ve done for Bay Area Bites. I asked Jeff Hanak to share with Bay Area Bites the way Nopa works, as well as his holiday and Bay Area food and cocktail favorites. Hanak’s answers have been edited for clarity and content. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you favorite holiday foods and how do you celebrate the holidays?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> My three favorite holiday things are Champagne, \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/latkes/\">latkes\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/24/let-the-cracking-begin-dungeness-crab-season-is-underway/\">Dungeness crab\u003c/a>. The latkes are for the Jewish side of my family. I just made latkes the other night and used parsnips. They were pretty tasty. We go to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/11/food-secrets-of-chefrestaurateur-staffan-terje/\">Perbacco\u003c/a> every Christmas Eve for dinner. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Industry folks often name Nopa as the restaurant that is the best in all categories: food, service and drinks. How do you set and maintain standards?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> I don’t know if there’s a secret to our success. We always try to hire people who want to be there. We don’t always hire on experience; I hire when I sit and have a conversation with the person. If they can talk to me, they can also do that at the table. If they need training on service, I can teach them that. If they have passion, then the job to train them is a lot easier. \u003c/p>\n\u003cp>We rarely hire servers; we usually hire runners and hosts and see how that works. Then it’s, let’s see if they want to bartend, manage, serve, or cook. We ask, “What’s next?” if they do a great job. That’s how we build the restaurant. \u003c/p>\n\u003cp>We treat people respectfully and don’t scream a lot. Were hiring adults and professionals. I tend to set expectations. If they make the best of it, the rest is up to them. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> Right now, I’m definitely excited about \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/dungeness-crab/\">Dungeness crab\u003c/a>. What we’re doing at brunch is exciting – because you see all aspects of egg cookery and pastries. I just got back from Spain and we ate so much great fish. That was kind of fun to celebrate from a technique standpoint. At Nopa, we’re doing a lot of smoking on the grill – fish like trout. That’s fun. Laurence is doing a lot of whole food butchery, things like a couple lambs and pig a week. We’ve been doing that for awhile. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> \u003ca href=\"http://terroircapital.com/stan-bromley/\">Stan Bromley\u003c/a> was the VP of Four Seasons and I worked there as an intern when I was going to City College. It was amazing the impact he had on the hotel industry here. I look at Laurence and Allyson and the way we’ve placed an importance on how to put more balance into work and life. We work well off of each other. \u003ca href=\"http://www.sfgate.com/bayarea/article/Angel-Stoyanof-S-F-restaurateur-and-realtor-2545294.php\">Angel Stoyanof\u003c/a> had a major impact on my life and how I look at life and business and opportunities. He was very straight to the point, he told you what he was thinking. Being at Park Chow also had a big influence on me.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about being in restaurant business?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> I can contrast being in restaurants my whole life to then being in the financial industry for nine months. There’s no other feeling of the buzz of being in restaurants and providing hospitality to customers. You’re building an amazing team of individuals. In order to serve 330 brunches and 500 dinners like we do at Nopa, you have to have everyone on the same wave length. So, it's bringing together different age groups, cultures, and education to provide an amazing experience for people. I didn’t find that feeling in the financial world. Back in the restaurant, you have to provide the consistency of service and food and you have to be in it together.\u003c/p>\n\u003cp>As for the worst parts of the business, sometimes you don’t have people who are 100 percent into what you’re doing. They take a job for a financial opportunity and they’re not always excited about the end goal. It’s tough sometimes to convince them how to get out of it. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> The biggest lesson is to follow something that you love. If you do, it will most of the time be good for you personally and financially. You need a strong team of partners who look out for each other and who are honest. \u003c/p>\n\u003cp>When I am managing, I try to set goals and expectations and communicate without fear and threats and screaming. I learned a lot that I want to bring people on and educate them because I didn’t always have someone I could reach out to as a whole when I was starting out. I try to reach out to managers and staff and lead them in a direction that is hospitality or not hospitality. I opened Nopa with \u003ca href=\"http://starchefs.com/chefs/rising_stars/2007/sf/html/bio_l_jossel_.shtml\">Laurence\u003c/a> and \u003ca href=\"http://www.northsidesf.com/oct09/fw_getacrosstown.html\">Allyson\u003c/a> because we knew and respect each other. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food & drink spots?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> \u003ca href=\"http://www.saycheesesf.com/\">Say Cheese\u003c/a> in Cole Valley, because they have a great domestic cheese selection. For meat or chicken, I really love going to \u003ca href=\"http://fattedcalf.com/retail.html\">Fatted Calf\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Bi-Rite market\u003c/a>. \u003c/p>\n\u003cp>I live right by New May Wah market, so I’m in there often, buying shrimp, fish, clams and crab.\u003cbr>\n\u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a> is on my list. Stuart’s a good friend of mine.\u003c/p>\n\u003cp>I don’t go out to eat so much (laughs) but do eat at \u003ca href=\"http://www.pizzeriadelfina.com/pacificHeights.html\">Delfina Pizzeria\u003c/a> with my kids a lot. \u003ca href=\"http://outthedoors.com/\">Out the Door\u003c/a> is also an easy “go-to” restaurant.\u003cbr>\nI don’t get to \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a> often but when I do, I love it -- Staffan’s a great chef. I also love eating at \u003ca href=\"http://www.cotognasf.com/\">Cotogna\u003c/a>.\u003c/p>\n\u003cp>To drink beer, I go to \u003ca href=\"http://www.toronado.com/\">Toronado\u003c/a>. I had a great sherry cocktail at \u003ca href=\"http://aq-sf.com/\">AQ\u003c/a> that was fun. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> does some of the best cocktails in restaurants. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/53114/interview-with-nopas-jeff-hanak",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_10956",
"bayareabites_564",
"bayareabites_10955",
"bayareabites_10952",
"bayareabites_10953",
"bayareabites_219",
"bayareabites_4030",
"bayareabites_9105"
],
"featImg": "bayareabites_53119",
"label": "bayareabites"
},
"bayareabites_53564": {
"type": "posts",
"id": "bayareabites_53564",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "53564",
"score": null,
"sort": [
1357076007000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1357076007,
"format": "aside",
"disqusTitle": "Top Food Stories and Trends of 2012",
"title": "Top Food Stories and Trends of 2012",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\" alt=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" title=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-53722\">\u003c/a>\u003cbr>\n\u003cem>Photo collage by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Delicious, or disgusting? The top food stories and trends of this year offered plenty of both. While the rest of the country worried about pink slime and contaminated peanuts, and dealt with the fallout of a devastating drought and a stalled farm bill, San Francisco debated its upcoming bans of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/09/last-hurrah-for-foie-gras/\">foie gras\u003c/a> and plastic shopping bags. \u003c/p>\n\u003cp>This was the year that big money and the usually New York-centric food media finally started to notice that our local food scene is no longer just \u003ca href=\"http://newyork.grubstreet.com/2009/10/ten_things_anthony_bourdain_an.html\">figs on a plate\u003c/a> or (humanely-raised) \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2009/09/03/did-nate-appleman-diss-san-francisco/\">tripe in a bowl\u003c/a> if, really, it ever was, for those of us who live and eat here every day. A few of our local stars decamped for the \u003ca href=\"http://www.sfgate.com/food/article/Citizen-Cake-s-Elizabeth-Falkner-leaving-for-N-Y-3603021.php\">Big Apple\u003c/a>. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Big music festivals\u003c/a> found that concert-goers now come as much for the food and drink as for the headliners, while other \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">food-centric street festivals\u003c/a> proved that standing in line for Korean tacos, Himalayan dumplings, or Mexican huaraches could be the main event. \u003c/p>\n\u003cp>Coconut water and kale chips went from trendy to kiddie, and doughnuts (and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">bagels\u003c/a>) became the new cupcakes, at least in the East Bay, where everyone, it seemed, opened a bakery this year. So here, looking back on a year's worth of columns from NPR, Bay Area Bites, and the rest of the media from the Bay Area and beyond, some reflections on what went right (and wrong) in food in 2012.\u003c/p>\n\u003cp>\u003cstrong>Don't They Have Chinese Food in New York City?\u003c/strong>\u003cbr>\nWhat do New Yorkers really, really want? To wait in line for hours and hours, drinking free keg beer, for the chance to numb their tastebuds and sear their gullets with the likes of kung pao pastrami and pork-laden mapo tofu at what even Pete \u003ca href=\"http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html\">\"Guy Fieri, You're Dead to Me\u003c/a>\" Wells called the city's \u003ca href=\"http://www.nytimes.com/2012/12/26/dining/reviews/12-restaurant-triumphs-of-2012.html\">most exciting new restaurant\u003c/a>. Sorry, Gotham, but your hot ticket is our Tuesday night take-out. \u003ca href=\"http://www.missionchinesefood.com\">Mission Chinese Food\u003c/a> got its start as a quirky pop-up sharing kitchen and table space with a Mission Street Cantonese joint, and we know that \u003ca href=\"http://www.gq.com/food-travel/restaurants-and-bars/201212/danny-bowien-interview-mission-chinese-profile\">GQ darling\u003c/a> chef Danny Bowien will always love us best. Even better than those black-vinegar peanuts? That in two years, the restaurant, which donates 75 cents for every entree, has raised almost $170,000 for the \u003ca href=\"http://www.sffoodbank.org/\">SF Food Bank\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Take Our Plastic Bags, Take Our Foie Gras, But Hands Off Our Sodas\u003c/strong>\u003cbr>\nWhile New Yorkers kvelled about \u003ca href=\"http://gothamist.com/2012/09/14/hes_not_my_nanny_new_yorkers_react.php\">\"Nanny Bloomberg's\"\u003c/a> attempt to limit their Big Gulp consumption, San Francisco took October's ordinance against plastic shopping bags in stride. A 10 cent nuisance fee for paper bags encouraged city dwellers to make reusable bags as much a part of daily baggage as cellphones and keys. And where San Fran goes, Oakland will follow: On January 1, Alameda County joins the \u003ca href=\"http://sanfrancisco.cbslocal.com/2012/12/29/alameda-county-joins-plastic-bag-ban/\">plastic bag ban\u003c/a>. \u003c/p>\n\u003cp>In July, the gavage (force-feeding) method of fattening geese and ducks became illegal in California, wiping foie gras off menus, shutting down foie gras production statewide, and inspiring a disproportionally large amount of media coverage, like this soul-searching piece by L.A. Times writer Ed Lebowitz in \u003ca href=\"http://www.theatlantic.com/magazine/archive/2012/07/the-last-days-of-foie-gras/309009/\">The Atlantic\u003c/a>. Hot on the heels of Humphry Slocombe's last-chance \u003ca href=\"https://twitter.com/humphryslocombe/status/211912227194806272\">foie-gras ice cream sandwiches\u003c/a> was the \u003ca href=\"http://www.sfgate.com/restaurants/article/Presidio-Social-Club-pulls-foie-gras-3724123.php\">well-publicized attempt\u003c/a> by the Presidio Social Club to circumvent the ban. (Their argument--that the restaurant, located in the Presidio, was on federal land and thus not subject to state regulations--didn't fly, and the restaurant took foie gras off its menu shortly thereafter.) Meanwhile, \u003ca href=\"http://www.nbcbayarea.com/news/local/Richmond-Soda-Tax-177591311.html\">Richmond residents defeated Measure N\u003c/a>, a proposed penny-per-ounce tax on sodas and other high-sugar drinks, after the American Beverage Association poured over $2.5 million into a \"No on N\" campaign. \u003c/p>\n\u003cp>\u003cstrong>Backyard Chickens Jumped the Shark\u003c/strong>\u003cbr>\nOK, not really. We like waking up to the clucking of our blond, bosomy Buff Orpingtons just as much as the next soft-hearted urban homesteader. But when Williams-Sonoma's new \u003ca href=\"http://www.williams-sonoma.com/shop/agrarian-garden/\">Agrarian\u003c/a> catalog category started offering a \u003ca href=\"http://www.williams-sonoma.com/products/reclaimed-rustic-coop-with-artwork/\">Reclaimed Rustic Chicken Coop\u003c/a>, \"built by hand using reclaimed redwood and decorated with a hand-painted rooster\" for $759.95, we did wonder if there wasn't some truth to this Deadspin writer's \u003ca href=\"http://deadspin.com/5959212\">hilariously bitter rant\u003c/a> about the San Francisco-based retailer. And just as you shouldn't plant veggies in untested urban soil, so you might want to consider where your cute, free-range city birds are scratching. A recent New York City study found \u003ca href=\"http://www.nytimes.com/2012/10/10/dining/worries-about-lead-for-new-yorks-garden-fresh-eggs.html\">high lead levels\u003c/a> in eggs from community-garden chickens. \u003c/p>\n\u003cp>\u003cstrong>Big Money Found Our Local Favorites\u003c/strong>\u003cbr>\nStarbucks spent $100 million to buy Bay Area-based bakery-cafe chain \u003ca href=\"http://www.sfgate.com/business/article/Bay-Area-s-La-Boulange-bakery-sold-to-Starbucks-3608539.php\">La Boulange\u003c/a>, while venture capitalists True Ventures and Index Ventures poured \u003ca href=\"http://www.wired.com/business/2012/10/blue-bottle-cashes-in/\">$20 million in funding\u003c/a> into Oakland's Blue Bottle Coffee. A German conglomerate, Joh. A. Benckiser, bought Peet's for nearly $1 billion. South Park's\u003ca href=\"http://www.huffingtonpost.com/2012/08/21/american-grilled-cheese-kitchen_n_1819013.html\"> American Grilled Cheese Kitchen\u003c/a> won a $250K grant from Chase as a winner of their \u003ca href=\"https://www.missionsmallbusiness.com/\">Mission: Small Business\u003c/a> competition. And tech money did more than just fuel impossible rents, $18 pizzas, and another round of \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/09/14/the-rise-of-the-13-cocktail/\">$13 Corpse Revivers\u003c/a>: business partners Todd Masonis and Cameron Ring poured their big software-company payoff into \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/10/dandelion-chocolate-raises-the-bar/\">Dandelion Chocolate\u003c/a>, a small-batch bean-to-bar operation. After starting the business in Dogpatch, they turned a former auto-repair place on Valencia Street into a full-service chocolate factory and shop just in time for holiday shopping, offering cool stuff like this \u003ca href=\"http://www.dandelionchocolate.com/2012/11/20/pirates-poems-sea-salt-chocolate/\">chapbook and chocolate combination\u003c/a>, produced with neighboring writing center \u003ca href=\"http://826valencia.org/\">826 Valencia\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>And Small-Money Operations Got the Nod from Jerry Brown\u003c/strong>\u003cbr>\nIn September, Gov. Brown approved \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201120120AB1616\">AB 1616\u003c/a>, the \"cottage food law\" that allows for home production and less stringent health-department regulation for typically non-hazardous foods such as bread, pastries, dry pasta, granola, jam, honey, candy, coffee beans, spice blends and more. \"Cottage food\" industries for such items now don't require a commercial kitchen, as long as the businesses don't do more than $35K/year in gross sales this year. You still can't make hot or ready-to-eat foods or highly perishable items without full regulation and a commercial kitchen, which meant that Forage SF's very popular but renegade \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a> ended its 3-year run with a final food blitz on December 22.\u003cbr>\n\u003cstrong>\u003cbr>\nPut a Hole in It\u003c/strong>\u003cbr>\nThe East Bay, in particular, had a doughnut-and-bagel renaissance this year, with the opening of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Beauty's Bagels and Authentic Bagel Company\u003c/a>, plus \u003ca href=\"http://baronbaking.com/\">Baron Baking\u003c/a>, \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/donut-logic.htm\">Doughnut Savant\u003c/a>. Meanwhile, the newly opened \u003ca href=\"http://www.sweetbarbakery.com/\">Sweet Bar Bakery\u003c/a> drew crowds for its I-can't-believe-they're-vegan \"faux-nuts,\" a baked doughnut-like pastry that owner Mani Niall invented while working in Hollywood. It was just one of many small food businesses that opened this year thanks to crowd-sourced fundraising campaigns. Later this year, look for a revival of \u003ca href=\"http:www.charleschocolates.com\">Charles Chocolates\u003c/a>, which used Kickstarter to raise both money and public awareness that the much-missed chocolatier was planning a comeback. \u003c/p>\n\u003cp>\u003cstrong>Who's Playing? Who Cares? We're Here for the Lamb Poutine\u003c/strong>\u003cbr>\n2012 was the year Outside Lands and other big-draw music and entertainment festivals around the Bay became \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">as much about the food\u003c/a> as the entertainment, as anyone who spent time at John Fink's mini-empire \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a> can attest. Oakland's Eat Real Festival was better than ever and La Cocina's Street Food Festival was bigger, with a fun, if chilly \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> added on. \u003c/p>\n\u003cp>\u003cstrong>You Like Us, You Really Like Us\u003c/strong>\u003cbr>\nDanny Bowien was definitely a cool cat in the San Francisco chef scene, but it wasn't until he and his long locks showed up on the Lower East Side to open an outpost of Mission Chinese Food in New York that his celebrity-chefdom flamed hotter than one of his own plates of cumin-spiced lamb. And this year, after moving, then closing, her restaurant and bakery Citizen Cake, California native and longtime San Franciscan Elizabeth Falkner resurfaced in Brooklyn, opening \u003ca href=\"http://krescendobrooklyn.com/\">Krescendo\u003c/a>, a pizza place. Still, the Bay Area felt some more love than usual from the national media this year, as Travel and Leisure's Adam Sachs sang the praises of a \u003ca href=\"http://www.travelandleisure.com/articles/a-new-crop-of-san-francisco-restaurants\">a new crop of (mostly Mission-centric) San Francisco restaurants\u003c/a>, including Bar Tartine, Craftsman+Wolves, St Vincent, Outerlands, Park Tavern, Benu, Rich Table, and others, and Bon Appetit dubbed Pacific Heights' State Bird Provisions as its \u003ca href=\"http://www.bonappetit.com/restaurants-travel/2012/09/state-bird-hot-ten\">2012 Restaurant of the Year\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Smart Choices for Brain Food\u003c/strong>\u003cbr>\nWith dispiriting reminders that seafood mislabeling and ocean depredation continues around the world, KQED and other local publications helped raise the profile of sustainable fishing and seafood consumption, with pieces like \u003ca href=\"http://science.kqed.org/quest/2012/11/09/nothing-fishy-about-sustainable-seafood/\">Nothing Fishy About Sustainable Seafood\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/31/the-whole-fish-snout-to-tail-movement-meet-gills-to-adipose-fin/\">The Whole Fish: Snout to Tail Movement Meets Gill to Adipose Fin\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/summer-2012/whats-cooking-with-sustainable-seafood.htm\">What's Cooking with Sustainable Seafood?\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "53564 http://blogs.kqed.org/bayareabites/?p=53564",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/01/top-food-stories-and-trends-of-2012/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1473,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1357635152,
"excerpt": "Plastic bags, foie gras, soda taxes, backyard chickens, sustainable seafood: they all made it to the headlines this year. See the best and worst of 2012's food news and trends as we head into the new year. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Plastic bags, foie gras, soda taxes, backyard chickens, sustainable seafood: they all made it to the headlines this year. See the best and worst of 2012's food news and trends as we head into the new year. ",
"title": "Top Food Stories and Trends of 2012 | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Top Food Stories and Trends of 2012",
"datePublished": "2013-01-01T13:33:27-08:00",
"dateModified": "2013-01-08T00:52:32-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "top-food-stories-and-trends-of-2012",
"status": "publish",
"path": "/bayareabites/53564/top-food-stories-and-trends-of-2012",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\" alt=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" title=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-53722\">\u003c/a>\u003cbr>\n\u003cem>Photo collage by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Delicious, or disgusting? The top food stories and trends of this year offered plenty of both. While the rest of the country worried about pink slime and contaminated peanuts, and dealt with the fallout of a devastating drought and a stalled farm bill, San Francisco debated its upcoming bans of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/09/last-hurrah-for-foie-gras/\">foie gras\u003c/a> and plastic shopping bags. \u003c/p>\n\u003cp>This was the year that big money and the usually New York-centric food media finally started to notice that our local food scene is no longer just \u003ca href=\"http://newyork.grubstreet.com/2009/10/ten_things_anthony_bourdain_an.html\">figs on a plate\u003c/a> or (humanely-raised) \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2009/09/03/did-nate-appleman-diss-san-francisco/\">tripe in a bowl\u003c/a> if, really, it ever was, for those of us who live and eat here every day. A few of our local stars decamped for the \u003ca href=\"http://www.sfgate.com/food/article/Citizen-Cake-s-Elizabeth-Falkner-leaving-for-N-Y-3603021.php\">Big Apple\u003c/a>. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Big music festivals\u003c/a> found that concert-goers now come as much for the food and drink as for the headliners, while other \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">food-centric street festivals\u003c/a> proved that standing in line for Korean tacos, Himalayan dumplings, or Mexican huaraches could be the main event. \u003c/p>\n\u003cp>Coconut water and kale chips went from trendy to kiddie, and doughnuts (and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">bagels\u003c/a>) became the new cupcakes, at least in the East Bay, where everyone, it seemed, opened a bakery this year. So here, looking back on a year's worth of columns from NPR, Bay Area Bites, and the rest of the media from the Bay Area and beyond, some reflections on what went right (and wrong) in food in 2012.\u003c/p>\n\u003cp>\u003cstrong>Don't They Have Chinese Food in New York City?\u003c/strong>\u003cbr>\nWhat do New Yorkers really, really want? To wait in line for hours and hours, drinking free keg beer, for the chance to numb their tastebuds and sear their gullets with the likes of kung pao pastrami and pork-laden mapo tofu at what even Pete \u003ca href=\"http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html\">\"Guy Fieri, You're Dead to Me\u003c/a>\" Wells called the city's \u003ca href=\"http://www.nytimes.com/2012/12/26/dining/reviews/12-restaurant-triumphs-of-2012.html\">most exciting new restaurant\u003c/a>. Sorry, Gotham, but your hot ticket is our Tuesday night take-out. \u003ca href=\"http://www.missionchinesefood.com\">Mission Chinese Food\u003c/a> got its start as a quirky pop-up sharing kitchen and table space with a Mission Street Cantonese joint, and we know that \u003ca href=\"http://www.gq.com/food-travel/restaurants-and-bars/201212/danny-bowien-interview-mission-chinese-profile\">GQ darling\u003c/a> chef Danny Bowien will always love us best. Even better than those black-vinegar peanuts? That in two years, the restaurant, which donates 75 cents for every entree, has raised almost $170,000 for the \u003ca href=\"http://www.sffoodbank.org/\">SF Food Bank\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Take Our Plastic Bags, Take Our Foie Gras, But Hands Off Our Sodas\u003c/strong>\u003cbr>\nWhile New Yorkers kvelled about \u003ca href=\"http://gothamist.com/2012/09/14/hes_not_my_nanny_new_yorkers_react.php\">\"Nanny Bloomberg's\"\u003c/a> attempt to limit their Big Gulp consumption, San Francisco took October's ordinance against plastic shopping bags in stride. A 10 cent nuisance fee for paper bags encouraged city dwellers to make reusable bags as much a part of daily baggage as cellphones and keys. And where San Fran goes, Oakland will follow: On January 1, Alameda County joins the \u003ca href=\"http://sanfrancisco.cbslocal.com/2012/12/29/alameda-county-joins-plastic-bag-ban/\">plastic bag ban\u003c/a>. \u003c/p>\n\u003cp>In July, the gavage (force-feeding) method of fattening geese and ducks became illegal in California, wiping foie gras off menus, shutting down foie gras production statewide, and inspiring a disproportionally large amount of media coverage, like this soul-searching piece by L.A. Times writer Ed Lebowitz in \u003ca href=\"http://www.theatlantic.com/magazine/archive/2012/07/the-last-days-of-foie-gras/309009/\">The Atlantic\u003c/a>. Hot on the heels of Humphry Slocombe's last-chance \u003ca href=\"https://twitter.com/humphryslocombe/status/211912227194806272\">foie-gras ice cream sandwiches\u003c/a> was the \u003ca href=\"http://www.sfgate.com/restaurants/article/Presidio-Social-Club-pulls-foie-gras-3724123.php\">well-publicized attempt\u003c/a> by the Presidio Social Club to circumvent the ban. (Their argument--that the restaurant, located in the Presidio, was on federal land and thus not subject to state regulations--didn't fly, and the restaurant took foie gras off its menu shortly thereafter.) Meanwhile, \u003ca href=\"http://www.nbcbayarea.com/news/local/Richmond-Soda-Tax-177591311.html\">Richmond residents defeated Measure N\u003c/a>, a proposed penny-per-ounce tax on sodas and other high-sugar drinks, after the American Beverage Association poured over $2.5 million into a \"No on N\" campaign. \u003c/p>\n\u003cp>\u003cstrong>Backyard Chickens Jumped the Shark\u003c/strong>\u003cbr>\nOK, not really. We like waking up to the clucking of our blond, bosomy Buff Orpingtons just as much as the next soft-hearted urban homesteader. But when Williams-Sonoma's new \u003ca href=\"http://www.williams-sonoma.com/shop/agrarian-garden/\">Agrarian\u003c/a> catalog category started offering a \u003ca href=\"http://www.williams-sonoma.com/products/reclaimed-rustic-coop-with-artwork/\">Reclaimed Rustic Chicken Coop\u003c/a>, \"built by hand using reclaimed redwood and decorated with a hand-painted rooster\" for $759.95, we did wonder if there wasn't some truth to this Deadspin writer's \u003ca href=\"http://deadspin.com/5959212\">hilariously bitter rant\u003c/a> about the San Francisco-based retailer. And just as you shouldn't plant veggies in untested urban soil, so you might want to consider where your cute, free-range city birds are scratching. A recent New York City study found \u003ca href=\"http://www.nytimes.com/2012/10/10/dining/worries-about-lead-for-new-yorks-garden-fresh-eggs.html\">high lead levels\u003c/a> in eggs from community-garden chickens. \u003c/p>\n\u003cp>\u003cstrong>Big Money Found Our Local Favorites\u003c/strong>\u003cbr>\nStarbucks spent $100 million to buy Bay Area-based bakery-cafe chain \u003ca href=\"http://www.sfgate.com/business/article/Bay-Area-s-La-Boulange-bakery-sold-to-Starbucks-3608539.php\">La Boulange\u003c/a>, while venture capitalists True Ventures and Index Ventures poured \u003ca href=\"http://www.wired.com/business/2012/10/blue-bottle-cashes-in/\">$20 million in funding\u003c/a> into Oakland's Blue Bottle Coffee. A German conglomerate, Joh. A. Benckiser, bought Peet's for nearly $1 billion. South Park's\u003ca href=\"http://www.huffingtonpost.com/2012/08/21/american-grilled-cheese-kitchen_n_1819013.html\"> American Grilled Cheese Kitchen\u003c/a> won a $250K grant from Chase as a winner of their \u003ca href=\"https://www.missionsmallbusiness.com/\">Mission: Small Business\u003c/a> competition. And tech money did more than just fuel impossible rents, $18 pizzas, and another round of \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/09/14/the-rise-of-the-13-cocktail/\">$13 Corpse Revivers\u003c/a>: business partners Todd Masonis and Cameron Ring poured their big software-company payoff into \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/10/dandelion-chocolate-raises-the-bar/\">Dandelion Chocolate\u003c/a>, a small-batch bean-to-bar operation. After starting the business in Dogpatch, they turned a former auto-repair place on Valencia Street into a full-service chocolate factory and shop just in time for holiday shopping, offering cool stuff like this \u003ca href=\"http://www.dandelionchocolate.com/2012/11/20/pirates-poems-sea-salt-chocolate/\">chapbook and chocolate combination\u003c/a>, produced with neighboring writing center \u003ca href=\"http://826valencia.org/\">826 Valencia\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>And Small-Money Operations Got the Nod from Jerry Brown\u003c/strong>\u003cbr>\nIn September, Gov. Brown approved \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201120120AB1616\">AB 1616\u003c/a>, the \"cottage food law\" that allows for home production and less stringent health-department regulation for typically non-hazardous foods such as bread, pastries, dry pasta, granola, jam, honey, candy, coffee beans, spice blends and more. \"Cottage food\" industries for such items now don't require a commercial kitchen, as long as the businesses don't do more than $35K/year in gross sales this year. You still can't make hot or ready-to-eat foods or highly perishable items without full regulation and a commercial kitchen, which meant that Forage SF's very popular but renegade \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a> ended its 3-year run with a final food blitz on December 22.\u003cbr>\n\u003cstrong>\u003cbr>\nPut a Hole in It\u003c/strong>\u003cbr>\nThe East Bay, in particular, had a doughnut-and-bagel renaissance this year, with the opening of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Beauty's Bagels and Authentic Bagel Company\u003c/a>, plus \u003ca href=\"http://baronbaking.com/\">Baron Baking\u003c/a>, \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/donut-logic.htm\">Doughnut Savant\u003c/a>. Meanwhile, the newly opened \u003ca href=\"http://www.sweetbarbakery.com/\">Sweet Bar Bakery\u003c/a> drew crowds for its I-can't-believe-they're-vegan \"faux-nuts,\" a baked doughnut-like pastry that owner Mani Niall invented while working in Hollywood. It was just one of many small food businesses that opened this year thanks to crowd-sourced fundraising campaigns. Later this year, look for a revival of \u003ca href=\"http:www.charleschocolates.com\">Charles Chocolates\u003c/a>, which used Kickstarter to raise both money and public awareness that the much-missed chocolatier was planning a comeback. \u003c/p>\n\u003cp>\u003cstrong>Who's Playing? Who Cares? We're Here for the Lamb Poutine\u003c/strong>\u003cbr>\n2012 was the year Outside Lands and other big-draw music and entertainment festivals around the Bay became \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">as much about the food\u003c/a> as the entertainment, as anyone who spent time at John Fink's mini-empire \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a> can attest. Oakland's Eat Real Festival was better than ever and La Cocina's Street Food Festival was bigger, with a fun, if chilly \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> added on. \u003c/p>\n\u003cp>\u003cstrong>You Like Us, You Really Like Us\u003c/strong>\u003cbr>\nDanny Bowien was definitely a cool cat in the San Francisco chef scene, but it wasn't until he and his long locks showed up on the Lower East Side to open an outpost of Mission Chinese Food in New York that his celebrity-chefdom flamed hotter than one of his own plates of cumin-spiced lamb. And this year, after moving, then closing, her restaurant and bakery Citizen Cake, California native and longtime San Franciscan Elizabeth Falkner resurfaced in Brooklyn, opening \u003ca href=\"http://krescendobrooklyn.com/\">Krescendo\u003c/a>, a pizza place. Still, the Bay Area felt some more love than usual from the national media this year, as Travel and Leisure's Adam Sachs sang the praises of a \u003ca href=\"http://www.travelandleisure.com/articles/a-new-crop-of-san-francisco-restaurants\">a new crop of (mostly Mission-centric) San Francisco restaurants\u003c/a>, including Bar Tartine, Craftsman+Wolves, St Vincent, Outerlands, Park Tavern, Benu, Rich Table, and others, and Bon Appetit dubbed Pacific Heights' State Bird Provisions as its \u003ca href=\"http://www.bonappetit.com/restaurants-travel/2012/09/state-bird-hot-ten\">2012 Restaurant of the Year\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Smart Choices for Brain Food\u003c/strong>\u003cbr>\nWith dispiriting reminders that seafood mislabeling and ocean depredation continues around the world, KQED and other local publications helped raise the profile of sustainable fishing and seafood consumption, with pieces like \u003ca href=\"http://science.kqed.org/quest/2012/11/09/nothing-fishy-about-sustainable-seafood/\">Nothing Fishy About Sustainable Seafood\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/31/the-whole-fish-snout-to-tail-movement-meet-gills-to-adipose-fin/\">The Whole Fish: Snout to Tail Movement Meets Gill to Adipose Fin\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/summer-2012/whats-cooking-with-sustainable-seafood.htm\">What's Cooking with Sustainable Seafood?\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/53564/top-food-stories-and-trends-of-2012",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_2638",
"bayareabites_4084",
"bayareabites_1763",
"bayareabites_45",
"bayareabites_1875",
"bayareabites_90",
"bayareabites_181"
],
"tags": [
"bayareabites_8812",
"bayareabites_10080",
"bayareabites_10984",
"bayareabites_1786",
"bayareabites_295",
"bayareabites_9546",
"bayareabites_1686",
"bayareabites_2625",
"bayareabites_323",
"bayareabites_10313",
"bayareabites_14749"
],
"featImg": "bayareabites_53723",
"label": "bayareabites"
},
"bayareabites_52968": {
"type": "posts",
"id": "bayareabites_52968",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "52968",
"score": null,
"sort": [
1356032539000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1356032539,
"format": "aside",
"disqusTitle": "Tamale Class at La Cocina -- Just in Time for Christmas",
"title": "Tamale Class at La Cocina -- Just in Time for Christmas",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_53121\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/tamaleplate-new.jpg\">\u003cimg class=\"size-full wp-image-53121\" title=\"Tamales at La Cocina's Tamalada\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/tamaleplate-new.jpg\" alt=\"Tamales at La Cocina's Tamalada\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tamales at La Cocina's Tamalada\u003c/figcaption>\u003c/figure>\n\u003cp>Forty hungry people with sticky hands and \u003ca href=\"http://en.wikipedia.org/wiki/Tamale\">tamales\u003c/a> on their minds rotated through four tables at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina’s\u003c/a> Tamalada event last Wednesday evening, learning how to make beef, veggie, chicken, cheese and sweet mango tamales. No wonder this annual December event always sells out in November. Tamales can be intimidating for the novice, and even for a pro are time-consuming and labor intensive. That's the reason behind tamaladas (tamale making parties): share the toil and end up with enough to eat plus a pile to take home for later.\u003c/p>\n\u003cp>Besides demystifying tamale making (this is the first time I dared to try my hand at filling and rolling the corn meal bundles) the event at La Cocina introduced students to three chefs from different regions of Latin America, each demonstrating their own traditional recipes and techniques that produced a variety of stuffed, steamy bundles.\u003c/p>\n\u003cp>Tamales, a beloved comfort food served for festivals, birthdays and everyday meals, are a staple at Christmastime. They date back thousands of years, even before the Mayans and Aztecs. The portable, filled buns have fed generations of families (and armies) from Mexico to Argentina. Corn meal wrapped in corn husks, plantain or banana leaves can be filled with almost anything, most commonly with shredded pork, beef or chicken, while sweet tamales feature fruit or raisins and coconut.\u003c/p>\n\u003cfigure id=\"attachment_53123\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Alicias-beef-and-mango-tamales-1000a.jpg\">\u003cimg class=\"size-full wp-image-53123\" title=\"Alicia's beef and mango tamales\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Alicias-beef-and-mango-tamales-1000a.jpg\" alt=\"Alicia's beef and mango tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alicia's beef and mango tamales\u003c/figcaption>\u003c/figure>\n\u003cp>Alicia Villanueva of \u003ca href=\"http://www.aliciatamaleslosmayas.com/\">Tamales Los Mayas\u003c/a> grew up in Mazatlan and her masa had the consistency of a light play-doh. She demonstrated how to roll it into a ball between two palms and then flatten it by pressing into a roundish shape onto the corn husk and plopping some of her fall-apart-tender cooked beef roast, studded with vegetables on top. Squeeze together the edges of the filled masa in its corn husk wrapper and simply fold the ends or tie up the tamale with a thin strip of corn husk.\u003c/p>\n\u003cfigure id=\"attachment_53101\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Dilsas-cheese-tamales-1000.jpg\">\u003cimg class=\"size-full wp-image-53101\" title=\"Dilsa's cheese tamales\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Dilsas-cheese-tamales-1000.jpg\" alt=\"Dilsa's cheese tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dilsa's cheese tamales\u003c/figcaption>\u003c/figure>\n\u003cp>Dilsa Lugo of \u003ca href=\"http://www.buylocalcampaign.com/losCilantros/index.html\">Los Cilantros\u003c/a> is from Cuernavaca, Mexico. She told us her secret for achieving fluffy tamales is using fresh lard and explained that each corn husk has a smooth and a scratchy side; you should spread the masa on the smooth side for easier removal after steaming.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The consistency of Dilsa’s masa was totally different than Alicia’s. We used a spoon to smear the sticky masa very thinly on the corn husk, then added two kinds of cheese and topped with tomato, onion and jalapeno. Dilsa, who is sous chef at \u003ca href=\"http://www.copitarestaurant.com/\">Copita\u003c/a> in Sausalito also does catering. Here is \u003ca href=\"http://lettuceeatkale.com/2010/la-cocina-helps-launch-los-cilantros-catering-company/\">an interview\u003c/a> with her by Sarah Henry.\u003c/p>\n\u003cfigure id=\"attachment_53110\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Marias-vegetable-tamales-10001.jpg\">\u003cimg class=\"size-full wp-image-53110\" title=\"Maria's vegetable tamales \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Marias-vegetable-tamales-10001.jpg\" alt=\"Maria's vegetable tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maria's vegetable tamales\u003c/figcaption>\u003c/figure>\n\u003cp>Maria del Carmen Flores, owner of \u003ca href=\"http://www.estrellitassnacks.com/\">Estrellita’s Snacks\u003c/a> is from El Salvador. Her variation on the tamale theme employed cooked--not raw--masa with the vegetables already mixed in. We scooped a big dollop of the masa veggie mixture onto cut rectangles of banana leaves, backed with paper, instead of corn husks, and folded and rolled them up into tight little bundles. She also demonstrated another recipe with chicken and a dozen vegetables, including green beans, zucchini, peas, mushrooms, spinach and green olives.\u003c/p>\n\u003cp>At the fourth table, demonstrating Alicia’s recipe for sweet mango-filled tamales was Alejandra, another program participant at La Cocina. Alicia adapted her mother’s traditional pineapple and strawberry tamale recipe, which uses a sweet masa made with butter and sugar. Her fluffy mango marvel won Alicia 1st prize at the Alameda County Fair. She shares her recipe with Bay Area Bites readers at the end of this post.\u003c/p>\n\u003cp>Although enjoyed throughout the year, tamales are an integral part of Mexican Christmas celebrations, most notably the nine day ritual called \u003ca href=\"http://www.nydailynews.com/latino/savor-holidays-tamales-las-posadas-article-1.354163\">Las Posadas\u003c/a> (meaning “lodgings”), which runs December 16-25, in which a candlelit, costumed procession with musicians, that is said to represent Mary and Joseph’s search for an inn, knocks on the doors of several houses before being welcomed into one home. Songs, piñatas, moles, \u003ca href=\"http://en.wikipedia.org/wiki/Pozole.\">pozole\u003c/a>, \u003ca href=\"http://www.examiner.com/article/celebrate-las-posadas-what-are-they-where-to-buy-tamales-how-to-make-ponche\">hot punch\u003c/a> and tamales typically enliven the festivities.\u003c/p>\n\u003cp>A few days before the Tamalada, BAB spoke with Alicia Villanueava and Maria del Carmen Flores at La Cocina. Their comments have been edited for length and clarity.\u003c/p>\n\u003cp>Alicia, one of 4 children who grew up in Sinaloa, Mexico, is the only one in her family to move to the US. She came here with her 8-year old son (who is now 20 years old and studying alternative energy at SFSU). Her husband joined them later.\u003c/p>\n\u003cp>\u003cstrong>I see your business is centered on tamales. What is your connection to tamales?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Alicia:\u003c/strong> Tamales bring back beautiful memories from my mom and grandma. Every year, the whole family would get together and cook them. It’s really hard work and takes many hours and dedication because there are so many details. First, you have to prepare the masa and then the fillings. My Grandma would start with the corncobs and a mill to make the masa.\u003c/p>\n\u003cp>I started cooking and selling tamales just by myself in 2000 but it was more stressful without any permits or anything and I just depended on friends to tell me who was planning a party or else I walked the streets knocking on doors, offering tastes of my tamales.\u003c/p>\n\u003cp>Then I realized I needed more help so I went to \u003ca href=\"http://www.womensinitiative.org/index.htm\">The Women’s Initiative\u003c/a>. And my teacher referred me to La Cocina in 2010 and this was the most heavenly place. I am so happy. La Cocina made my dream come true. Now I have five women working for me. They make about 400 tamales a day in La Cocina’s kitchen. The Hobart mixer and the professional steamer are my angels. I can steam 400 tamales in 30 minutes compared to 5 hours it would take on a small stove.\u003c/p>\n\u003cp>\u003cstrong>Tell me about the Tamalada tradition in your family. Is it just women who make the tamales?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Alicia:\u003c/strong> Not just women, men make them too. When you’re making tamales everyone wants to participate. Our Tamaladas would take a whole day. There were 10 of us family and friends, and my grandmother would dole out the tasks. When I was little, I enjoyed all the smells of cooking. It’s not just about cooking, but talking and solving problems together as a family. And everyone goes home with lots of tamales that last for days.\u003c/p>\n\u003cp>\u003cstrong>Where can we find your tamales now?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Alicia:\u003c/strong> I used to sell at Justin Herman Plaza but I found a new place at \u003ca href=\"http://somastreatfoodpark.com/\">SOMA Streat Food\u003c/a> -- every day. And I do catering and festivals. My big goal is to have a restaurant. I’m working on my second business plan with La Cocina. Maybe in the Financial District, but I’m open; God will find the right place.\u003c/p>\n\u003cfigure id=\"attachment_52970\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DSCN3733.jpg\">\u003cimg class=\"size-full wp-image-52970\" title=\"Ingredients for Maria's chicken tamales\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DSCN3733.jpg\" alt=\"Ingredients for Maria's chicken tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Maria's chicken tamales\u003c/figcaption>\u003c/figure>\n\u003cp>For the interview with Maria del Carmen Flores, La Cocina’s Azalea Perez Olivares kindly acted as interpreter\u003cbr>\nMaria is from El Salvador and started making tamales with her father when she was six years old. She described some differences:\u003c/p>\n\u003cp>\u003cstrong>Maria:\u003c/strong> In Mexico, they use raw masa, while we use cooked. And our fillings are different, like one with chicken, potato, green olives and chickpeas. The vegetarian I made up because there are so many vegetarians here. Since tamale making is so labor intensive, it’s great for parties. We talk, teach and learn in a group from each other. I started making them here in my kitchen in 2003 and sold them on street corners in San Francisco. It was hard because I had to hide from the police. Then I found La Cocina and now I sell at \u003ca href=\"http://www.yelp.com/biz/alemany-farmers-market-san-francisco\">Alemany Farmers Market\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/heart-of-the-city-farmers-market-san-francisco\">Civic Center Farmers Market\u003c/a> and do catering.\u003c/p>\n\u003cp>\u003cstrong>I know your business name Estrellita means little stars and I see you have gold inlay stars on your teeth too. Can I ask why all the stars?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Maria:\u003c/strong> Since I was a little girl, I wanted to be a superstar on TV. Thank God I could accomplish that through my food.\u003c/p>\n\u003cp>(Then with a little prompting from Azalea, Maria tells me how her other dream came true too. She has a part in the new Woody Allen film that was recently shot in San Francisco. She was “discovered” on the corner of south Van Ness and 14th wearing a typical dress from El Salvador, when apparently she was noticed by film people scouting for extras. They asked her to be in Allen’s movie and she filmed a scene in which Cate Blanchett asks her for a key to an apartment.)\u003c/p>\n\u003cp>Don’t miss another Tamalada at La Cocina. They have already scheduled next year’s class. Put it on your calendar: December 11, 2013.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Recipe: ALICIA'S MANGO TAMALES\u003c/strong>\u003c/p>\n\u003cp>Makes 30-40 tamales, depending on the size you make\u003c/p>\n\u003cp>\u003cstrong>INGREDIENTS:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>40 - 60 dried corn husks* (this includes extra, in case some tear)\u003c/li>\n\u003cli>10 pounds maseca* (corn flour)\u003c/li>\n\u003cli>10 sticks unsalted butter, let soften at room temperature 2-3 hours\u003c/li>\n\u003cli>6 cups white sugar\u003c/li>\n\u003cli>6 pounds frozen mango (Whole Foods brand is best) let thaw at room temperature about 2hrs\u003c/li>\n\u003cli>4 14-oz.cans condensed milk\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>*Can find in Mexican markets or Mexican food aisle of most large markets\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>PREPARATION:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For Masa:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large pan, cover corn husks with water and boil for 30 min.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Combine 3 pounds of thawed mango and 2 cans of condensed milk in blender. Blend until smooth.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>In a large bowl, put the 10 pounds of maseca, 8 sticks softened butter, 4 cups sugar and the blended mango/milk cream from Step 2.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>For traditional “grandmother method,” mix well with your hands 40-60 minutes until it becomes a smooth paste. OR you can mix it using an electric mixer with a big enough bowl for 15-20 minutes.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>For Filling:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>On the stove in a medium pot, put in remaining 2 sticks of softened butter, 2 cups of sugar, 3 pounds of thawed mango and 2 cans condensed milk. Heat on high for 5 minutes, uncovered, then cook slowly at medium-low for another 30 minutes, stirring constantly so filling does not stick to pan.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>To Assemble the Tamales:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>To assemble tamales, take about a 1/4 cup of masa and roll it in a smooth ball between your palms. Then press it onto the softened corn husk leaving about 1/2 inch border along the sides and 2-inch border on top and bottom for folding.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Top center of masa with about 2 Tablespoons of mango filling.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Gently fold one long side of the corn husk to the other, making make a tight bundle, then fold up the pointed end of the corn husk,leaving other end open. If you wish, use a thin strip of corn husk to tie it up and look pretty. Lay each tamale folded-side down while you finish the rest.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Once the tamales are folded, fill a large steamer with water just below the fill line and place the steam tray on the rack.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Carefully place each tamale standing up on the steamer, open ends up and cook covered for 90 min. (If you don’t have a steamer, you can use a large pot with a steamer basket, just make sure water is below tamales, so that they don’t get wet and check every 15 minutes so that water does not boil away). Turn the gas to high until water boils then turn it down to medium-low. (After 90 minutes, masa should be firm and pull away easily from corn husk, if it is sticky, carefully re-wrap and steam some more.)\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Remove each tamale with tongs and let rest for a few minutes before serving as a delicious dessert for lunch or dinner or even breakfast.\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "52968 http://blogs.kqed.org/bayareabites/?p=52968",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/12/20/tamale-class-at-la-cocina-just-in-time-for-christmas/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2005,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 43
},
"modified": 1546975843,
"excerpt": "Besides demystifying tamale making the event at La Cocina introduced students to three chefs from different regions of Latin America, each demonstrating their own traditional recipes and techniques that produced a variety of stuffed, steamy bundles. Post includes recipe for Alicia’s Mango Tamales.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Besides demystifying tamale making the event at La Cocina introduced students to three chefs from different regions of Latin America, each demonstrating their own traditional recipes and techniques that produced a variety of stuffed, steamy bundles. Post includes recipe for Alicia’s Mango Tamales.",
"title": "Tamale Class at La Cocina -- Just in Time for Christmas | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Tamale Class at La Cocina -- Just in Time for Christmas",
"datePublished": "2012-12-20T11:42:19-08:00",
"dateModified": "2019-01-08T11:30:43-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "tamale-class-at-la-cocina-just-in-time-for-christmas",
"status": "publish",
"path": "/bayareabites/52968/tamale-class-at-la-cocina-just-in-time-for-christmas",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53121\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/tamaleplate-new.jpg\">\u003cimg class=\"size-full wp-image-53121\" title=\"Tamales at La Cocina's Tamalada\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/tamaleplate-new.jpg\" alt=\"Tamales at La Cocina's Tamalada\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tamales at La Cocina's Tamalada\u003c/figcaption>\u003c/figure>\n\u003cp>Forty hungry people with sticky hands and \u003ca href=\"http://en.wikipedia.org/wiki/Tamale\">tamales\u003c/a> on their minds rotated through four tables at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina’s\u003c/a> Tamalada event last Wednesday evening, learning how to make beef, veggie, chicken, cheese and sweet mango tamales. No wonder this annual December event always sells out in November. Tamales can be intimidating for the novice, and even for a pro are time-consuming and labor intensive. That's the reason behind tamaladas (tamale making parties): share the toil and end up with enough to eat plus a pile to take home for later.\u003c/p>\n\u003cp>Besides demystifying tamale making (this is the first time I dared to try my hand at filling and rolling the corn meal bundles) the event at La Cocina introduced students to three chefs from different regions of Latin America, each demonstrating their own traditional recipes and techniques that produced a variety of stuffed, steamy bundles.\u003c/p>\n\u003cp>Tamales, a beloved comfort food served for festivals, birthdays and everyday meals, are a staple at Christmastime. They date back thousands of years, even before the Mayans and Aztecs. The portable, filled buns have fed generations of families (and armies) from Mexico to Argentina. Corn meal wrapped in corn husks, plantain or banana leaves can be filled with almost anything, most commonly with shredded pork, beef or chicken, while sweet tamales feature fruit or raisins and coconut.\u003c/p>\n\u003cfigure id=\"attachment_53123\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Alicias-beef-and-mango-tamales-1000a.jpg\">\u003cimg class=\"size-full wp-image-53123\" title=\"Alicia's beef and mango tamales\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Alicias-beef-and-mango-tamales-1000a.jpg\" alt=\"Alicia's beef and mango tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alicia's beef and mango tamales\u003c/figcaption>\u003c/figure>\n\u003cp>Alicia Villanueva of \u003ca href=\"http://www.aliciatamaleslosmayas.com/\">Tamales Los Mayas\u003c/a> grew up in Mazatlan and her masa had the consistency of a light play-doh. She demonstrated how to roll it into a ball between two palms and then flatten it by pressing into a roundish shape onto the corn husk and plopping some of her fall-apart-tender cooked beef roast, studded with vegetables on top. Squeeze together the edges of the filled masa in its corn husk wrapper and simply fold the ends or tie up the tamale with a thin strip of corn husk.\u003c/p>\n\u003cfigure id=\"attachment_53101\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Dilsas-cheese-tamales-1000.jpg\">\u003cimg class=\"size-full wp-image-53101\" title=\"Dilsa's cheese tamales\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Dilsas-cheese-tamales-1000.jpg\" alt=\"Dilsa's cheese tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dilsa's cheese tamales\u003c/figcaption>\u003c/figure>\n\u003cp>Dilsa Lugo of \u003ca href=\"http://www.buylocalcampaign.com/losCilantros/index.html\">Los Cilantros\u003c/a> is from Cuernavaca, Mexico. She told us her secret for achieving fluffy tamales is using fresh lard and explained that each corn husk has a smooth and a scratchy side; you should spread the masa on the smooth side for easier removal after steaming.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The consistency of Dilsa’s masa was totally different than Alicia’s. We used a spoon to smear the sticky masa very thinly on the corn husk, then added two kinds of cheese and topped with tomato, onion and jalapeno. Dilsa, who is sous chef at \u003ca href=\"http://www.copitarestaurant.com/\">Copita\u003c/a> in Sausalito also does catering. Here is \u003ca href=\"http://lettuceeatkale.com/2010/la-cocina-helps-launch-los-cilantros-catering-company/\">an interview\u003c/a> with her by Sarah Henry.\u003c/p>\n\u003cfigure id=\"attachment_53110\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Marias-vegetable-tamales-10001.jpg\">\u003cimg class=\"size-full wp-image-53110\" title=\"Maria's vegetable tamales \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Marias-vegetable-tamales-10001.jpg\" alt=\"Maria's vegetable tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maria's vegetable tamales\u003c/figcaption>\u003c/figure>\n\u003cp>Maria del Carmen Flores, owner of \u003ca href=\"http://www.estrellitassnacks.com/\">Estrellita’s Snacks\u003c/a> is from El Salvador. Her variation on the tamale theme employed cooked--not raw--masa with the vegetables already mixed in. We scooped a big dollop of the masa veggie mixture onto cut rectangles of banana leaves, backed with paper, instead of corn husks, and folded and rolled them up into tight little bundles. She also demonstrated another recipe with chicken and a dozen vegetables, including green beans, zucchini, peas, mushrooms, spinach and green olives.\u003c/p>\n\u003cp>At the fourth table, demonstrating Alicia’s recipe for sweet mango-filled tamales was Alejandra, another program participant at La Cocina. Alicia adapted her mother’s traditional pineapple and strawberry tamale recipe, which uses a sweet masa made with butter and sugar. Her fluffy mango marvel won Alicia 1st prize at the Alameda County Fair. She shares her recipe with Bay Area Bites readers at the end of this post.\u003c/p>\n\u003cp>Although enjoyed throughout the year, tamales are an integral part of Mexican Christmas celebrations, most notably the nine day ritual called \u003ca href=\"http://www.nydailynews.com/latino/savor-holidays-tamales-las-posadas-article-1.354163\">Las Posadas\u003c/a> (meaning “lodgings”), which runs December 16-25, in which a candlelit, costumed procession with musicians, that is said to represent Mary and Joseph’s search for an inn, knocks on the doors of several houses before being welcomed into one home. Songs, piñatas, moles, \u003ca href=\"http://en.wikipedia.org/wiki/Pozole.\">pozole\u003c/a>, \u003ca href=\"http://www.examiner.com/article/celebrate-las-posadas-what-are-they-where-to-buy-tamales-how-to-make-ponche\">hot punch\u003c/a> and tamales typically enliven the festivities.\u003c/p>\n\u003cp>A few days before the Tamalada, BAB spoke with Alicia Villanueava and Maria del Carmen Flores at La Cocina. Their comments have been edited for length and clarity.\u003c/p>\n\u003cp>Alicia, one of 4 children who grew up in Sinaloa, Mexico, is the only one in her family to move to the US. She came here with her 8-year old son (who is now 20 years old and studying alternative energy at SFSU). Her husband joined them later.\u003c/p>\n\u003cp>\u003cstrong>I see your business is centered on tamales. What is your connection to tamales?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Alicia:\u003c/strong> Tamales bring back beautiful memories from my mom and grandma. Every year, the whole family would get together and cook them. It’s really hard work and takes many hours and dedication because there are so many details. First, you have to prepare the masa and then the fillings. My Grandma would start with the corncobs and a mill to make the masa.\u003c/p>\n\u003cp>I started cooking and selling tamales just by myself in 2000 but it was more stressful without any permits or anything and I just depended on friends to tell me who was planning a party or else I walked the streets knocking on doors, offering tastes of my tamales.\u003c/p>\n\u003cp>Then I realized I needed more help so I went to \u003ca href=\"http://www.womensinitiative.org/index.htm\">The Women’s Initiative\u003c/a>. And my teacher referred me to La Cocina in 2010 and this was the most heavenly place. I am so happy. La Cocina made my dream come true. Now I have five women working for me. They make about 400 tamales a day in La Cocina’s kitchen. The Hobart mixer and the professional steamer are my angels. I can steam 400 tamales in 30 minutes compared to 5 hours it would take on a small stove.\u003c/p>\n\u003cp>\u003cstrong>Tell me about the Tamalada tradition in your family. Is it just women who make the tamales?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Alicia:\u003c/strong> Not just women, men make them too. When you’re making tamales everyone wants to participate. Our Tamaladas would take a whole day. There were 10 of us family and friends, and my grandmother would dole out the tasks. When I was little, I enjoyed all the smells of cooking. It’s not just about cooking, but talking and solving problems together as a family. And everyone goes home with lots of tamales that last for days.\u003c/p>\n\u003cp>\u003cstrong>Where can we find your tamales now?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Alicia:\u003c/strong> I used to sell at Justin Herman Plaza but I found a new place at \u003ca href=\"http://somastreatfoodpark.com/\">SOMA Streat Food\u003c/a> -- every day. And I do catering and festivals. My big goal is to have a restaurant. I’m working on my second business plan with La Cocina. Maybe in the Financial District, but I’m open; God will find the right place.\u003c/p>\n\u003cfigure id=\"attachment_52970\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DSCN3733.jpg\">\u003cimg class=\"size-full wp-image-52970\" title=\"Ingredients for Maria's chicken tamales\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DSCN3733.jpg\" alt=\"Ingredients for Maria's chicken tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Maria's chicken tamales\u003c/figcaption>\u003c/figure>\n\u003cp>For the interview with Maria del Carmen Flores, La Cocina’s Azalea Perez Olivares kindly acted as interpreter\u003cbr>\nMaria is from El Salvador and started making tamales with her father when she was six years old. She described some differences:\u003c/p>\n\u003cp>\u003cstrong>Maria:\u003c/strong> In Mexico, they use raw masa, while we use cooked. And our fillings are different, like one with chicken, potato, green olives and chickpeas. The vegetarian I made up because there are so many vegetarians here. Since tamale making is so labor intensive, it’s great for parties. We talk, teach and learn in a group from each other. I started making them here in my kitchen in 2003 and sold them on street corners in San Francisco. It was hard because I had to hide from the police. Then I found La Cocina and now I sell at \u003ca href=\"http://www.yelp.com/biz/alemany-farmers-market-san-francisco\">Alemany Farmers Market\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/heart-of-the-city-farmers-market-san-francisco\">Civic Center Farmers Market\u003c/a> and do catering.\u003c/p>\n\u003cp>\u003cstrong>I know your business name Estrellita means little stars and I see you have gold inlay stars on your teeth too. Can I ask why all the stars?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Maria:\u003c/strong> Since I was a little girl, I wanted to be a superstar on TV. Thank God I could accomplish that through my food.\u003c/p>\n\u003cp>(Then with a little prompting from Azalea, Maria tells me how her other dream came true too. She has a part in the new Woody Allen film that was recently shot in San Francisco. She was “discovered” on the corner of south Van Ness and 14th wearing a typical dress from El Salvador, when apparently she was noticed by film people scouting for extras. They asked her to be in Allen’s movie and she filmed a scene in which Cate Blanchett asks her for a key to an apartment.)\u003c/p>\n\u003cp>Don’t miss another Tamalada at La Cocina. They have already scheduled next year’s class. Put it on your calendar: December 11, 2013.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Recipe: ALICIA'S MANGO TAMALES\u003c/strong>\u003c/p>\n\u003cp>Makes 30-40 tamales, depending on the size you make\u003c/p>\n\u003cp>\u003cstrong>INGREDIENTS:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>40 - 60 dried corn husks* (this includes extra, in case some tear)\u003c/li>\n\u003cli>10 pounds maseca* (corn flour)\u003c/li>\n\u003cli>10 sticks unsalted butter, let soften at room temperature 2-3 hours\u003c/li>\n\u003cli>6 cups white sugar\u003c/li>\n\u003cli>6 pounds frozen mango (Whole Foods brand is best) let thaw at room temperature about 2hrs\u003c/li>\n\u003cli>4 14-oz.cans condensed milk\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>*Can find in Mexican markets or Mexican food aisle of most large markets\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>PREPARATION:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For Masa:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large pan, cover corn husks with water and boil for 30 min.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Combine 3 pounds of thawed mango and 2 cans of condensed milk in blender. Blend until smooth.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>In a large bowl, put the 10 pounds of maseca, 8 sticks softened butter, 4 cups sugar and the blended mango/milk cream from Step 2.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>For traditional “grandmother method,” mix well with your hands 40-60 minutes until it becomes a smooth paste. OR you can mix it using an electric mixer with a big enough bowl for 15-20 minutes.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>For Filling:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>On the stove in a medium pot, put in remaining 2 sticks of softened butter, 2 cups of sugar, 3 pounds of thawed mango and 2 cans condensed milk. Heat on high for 5 minutes, uncovered, then cook slowly at medium-low for another 30 minutes, stirring constantly so filling does not stick to pan.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>To Assemble the Tamales:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>To assemble tamales, take about a 1/4 cup of masa and roll it in a smooth ball between your palms. Then press it onto the softened corn husk leaving about 1/2 inch border along the sides and 2-inch border on top and bottom for folding.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Top center of masa with about 2 Tablespoons of mango filling.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Gently fold one long side of the corn husk to the other, making make a tight bundle, then fold up the pointed end of the corn husk,leaving other end open. If you wish, use a thin strip of corn husk to tie it up and look pretty. Lay each tamale folded-side down while you finish the rest.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Once the tamales are folded, fill a large steamer with water just below the fill line and place the steam tray on the rack.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Carefully place each tamale standing up on the steamer, open ends up and cook covered for 90 min. (If you don’t have a steamer, you can use a large pot with a steamer basket, just make sure water is below tamales, so that they don’t get wet and check every 15 minutes so that water does not boil away). Turn the gas to high until water boils then turn it down to medium-low. (After 90 minutes, masa should be firm and pull away easily from corn husk, if it is sticky, carefully re-wrap and steam some more.)\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Remove each tamale with tongs and let rest for a few minutes before serving as a delicious dessert for lunch or dinner or even breakfast.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/52968/tamale-class-at-la-cocina-just-in-time-for-christmas",
"authors": [
"5283"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_2695",
"bayareabites_64",
"bayareabites_1653",
"bayareabites_1763",
"bayareabites_1875",
"bayareabites_12",
"bayareabites_90",
"bayareabites_181"
],
"tags": [
"bayareabites_10111",
"bayareabites_1526",
"bayareabites_574"
],
"featImg": "bayareabites_53178",
"label": "bayareabites"
},
"bayareabites_52485": {
"type": "posts",
"id": "bayareabites_52485",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "52485",
"score": null,
"sort": [
1355514593000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1355514593,
"format": "aside",
"disqusTitle": "Q&A with Michael Recchiuti about Chocolate Lab and the Holidays",
"title": "Q&A with Michael Recchiuti about Chocolate Lab and the Holidays",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_52761\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Michael-recchiuti1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Michael-recchiuti1000.jpg\" alt=\"Michael Recchiuti. photo credit: Tom Seawell Photography\" title=\"Michael Recchiuti. photo credit: Tom Seawell Photography\" width=\"560\" class=\"size-full wp-image-52761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Recchiuti. photo credit: Tom Seawell Photography\u003c/figcaption>\u003c/figure>\n\u003cp>At the new \u003ca href=\"http://chocolatelabsf.com/\">Chocolate Lab\u003c/a> dessert café from Michael and Jacky \u003ca href=\"http://www.recchiuti.com/index.html\">Recchiuti\u003c/a>, there is a bounty of sweets -- adult sundaes, chocolates, caramels, cookies, pastries and classic drinking chocolate. Still, it’s best to plan ahead and opt for a full meal here, since there are savory delights like a goat cheese tourteau and tartines made with bay shrimp and seasonal root vegetables. The savory items are ones that Michael has perfected over the years and reminds him of travels to Europe. He’s openly passionate about using the best produce our Northern California has to offer. The sweet Chocolate Lab space formerly housed Piccino and has been refreshed to suit Recchiuti’s cooking needs and eye for design. There is rooftop Dogpatch honey, plants from \u003ca href=\"http://floragrubb.com/idx/index.php\">Flora Grubb\u003c/a>, walls and tabletops from fallen timber elm, and mouth blown glass hanging from the ceiling. After ordering, each table gets a beaker of water, in keeping with the lab theme. Chocolate Lab is open late and has wine, beer and an intriguing probiotic soda from Drinkwell Softers. Young families, couples, travelers and folks doing relaxed meetings were spotted on recent visits. I interviewed Michael Recchiuti in person on what his life is like now that Chocolate Lab has opened.\u003c/p>\n\u003cfigure id=\"attachment_52783\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sundae1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sundae1000.jpg\" alt=\"Chocolate Lab Ice-Cream Sundae\" title=\"Chocolate Lab Ice-Cream Sundae\" width=\"560\" class=\"size-full wp-image-52783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Lab Ice-Cream Sundae\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are you favorite holiday foods?\u003c/strong>\u003cbr>\nRecchiuti: Oh God. Aside from chocolate? [laughs] I just love turkey and stuffing. I always have to have mashed potatoes or sweet potatoes -- and a good stuffing. If we’re cooking a capon or a turkey, I’ll change the stuffing. I don’t like the really dry crunchy stuffing. It’s like marshmallows: some people like them toasted at different levels.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Which Recchiuti products do you recommend for the holidays as gifts?\u003c/strong>\u003cbr>\n Recchiuti: I always think of things that can be shared, where there’s more than one of the same. Our \u003ca href=\"http://www.recchiuti.com/100.html\">Burgundy Box\u003c/a> ($83) has 32 pieces. Or try the \u003ca href=\"http://www.recchiuti.com/726.html\">Dragee Sampler\u003c/a> ($29), which is like fancy bridge mix. People can dive into it. There are also \u003ca href=\"http://www.recchiuti.com/108.html\">Fleur de Sel salted caramels\u003c/a> ($23). \u003c/p>\n\u003cp>Our \u003ca href=\"http://www.recchiuti.com/238.html\">PEPs\u003c/a> (Peppermint Thins $18) are great because there’s a lot in the box. That’s my Junior Mint substitute -- I’ll take it to the movies. Jacky and I go to Sundance because we can book a seat and show up right when the show starts. We get spoiled and it’s tough to see a film elsewhere because at Sundance, you can have a drink and something to eat. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you celebrate the holidays?\u003c/strong>\u003cbr>\nRecchiuti: Usually with a lot of relaxation because we're just coming off a busy holiday with the chocolate factory. Normally we’ll go see a movie and hang out with a small group of friends who are in the food industry. This past Thanksgiving, I ordered a turkey kit from Bi-Rite and told them “I’m having seven to eight people over.” It had everything in it. People bring pies and we may do hot chocolate. My go-to dessert is always the tarte tatin. It’s simple: apples, butter, puff pastry. Serve it with little bit of ice cream.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/michael-recchiuiti-counter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/michael-recchiuiti-counter1000-150x150.jpg\" alt=\"Michael Recchiuiti (L) with Garrett Zacker (R) at Chocolate Lab\" title=\"Michael Recchiuiti (L) with Garrett Zacker (R) at Chocolate Lab\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-52781\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/little-nib700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/little-nib700-150x150.jpg\" alt=\"Little Nib signage\" title=\"Little Nib signage\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-52780\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/h2o-beaker700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/h2o-beaker700-150x150.jpg\" alt=\"Mary Ladd's son behind H2O beaker at Chocolate Lab\" title=\"Mary Ladd's son behind H2O beaker at Chocolate Lab\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-52779\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You’ve been making confections since 1997, and have retail outlets at the Ferry Building and Little Nib, around the corner from Chocolate Lab. Having a restaurant is a new development. What’s it been like? What are your favorite menu items?\u003c/strong>\u003cbr>\nRecchiuti: It’s definitely been different. It’s not the first time I’ve opened a place but it has been awhile. We’ve just been trying to get people to think of it as more than a place for dessert. I am kind of getting used to the groove again—there’s service, with people walking in the door versus when I’m making chocolate and making things in advance. That’s like wine and cigars or precious cargo, where you’re releasing stock. \u003c/p>\n\u003cp>My favorite menu items are the Tourteau Fromage or Goat Cheese Souffle with a salad. I’ve been trying to perfect it for a while. I wouldn’t call it a cheesecake because it’s lighter than that. Have it with a drizzle of early harvest olive oil and Hawaiian pink salt. The other thing I really like is the vegetarian tartines. We change with the seasons and now we’re into root vegetables that are sliced thin then kept overnight. It’s like vegetable lasagna and we serve it with chickpea spread and salsa verde. We keep it kind of clean and not too garlicky, and there’s also a little Parmesan. People with dietary restrictions can get them. \u003c/p>\n\u003cfigure id=\"attachment_52778\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/cheese-torte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/cheese-torte1000.jpg\" alt=\"Tourteau Fromage aka Savory Goat Cheese Souffle\" title=\"Tourteau Fromage aka Savory Goat Cheese Souffle\" width=\"560\" class=\"size-full wp-image-52778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tourteau Fromage aka Savory Goat Cheese Souffle\u003c/figcaption>\u003c/figure>\n\u003cp>Two of our workers are gluten intolerant so we’re working on gluten-free bread. A lot of gluten-free people make requests, too. Gluten-free bread mixes differently, and bakes differently. It burns really fast. Some gluten-free bread turns out good, and some of it’s like cardboard. There’s a really good gluten-free flour that Thomas Keller has. I made pasta and pastry crust with it and also made pastry crust with it and cut butter into it. \u003c/p>\n\u003cp>As for the vegan thing, we can serve it without the cheese. We have an apiary across the street and the woman who lives upstairs is managing it. She pulls the combs off. We have big slabs and racks. The spring honey is very light and clear. The one from last week is like blackstrap molasses. The bees are local, and they’re traveling 4-5 miles. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Chocolate Lab is inspired by your early years as a savory and pastry chef and your travels with Jacky. How did that come about?\u003c/strong>\u003cbr>\nRecchiuti: The whole concept is about our travels to Paris. We would always go into this tartine shop in the 6th arrondissement and were fascinated because it was right next to the famous bakery called \u003ca href=\"http://www.poilane.com/pages/en/company_boutiques.php\">Poilâne\u003c/a>. They serve beer, wine, a tartine and salad. That’s it. They make the bread.\u003cbr>\nThe other funny thing is I used to make the tarte tatin [dessert] during the last job I had in Vermont. There was a British chef who said, “You have no idea what you’re doing. Let me show you how to make it.” His version was so much more rustic and refined in the amount of butter and the amount of pastry. Once I tried his, I was like, “This is fantastic.”\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s the secret to working together and staying married?\u003c/strong>\u003cbr>\nRecchiuti: We both divide and conquer. Jacky’s over at the office working and I’m here working. A lot of times we are in the same physical space. We give each other autonomy and space. I try not to interfere in what she’s working on. It’s hard to shake talking about work, how to craft and shape it. We’ve been together for 20 years.... \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise? \u003c/strong>\u003cbr>\nRecchiuti: All the fresh ingredients we’ve been getting from the farms: winter greens and the root vegetables. I didn't realize there were so many kinds of carrots. The watermelon radishes are wonderful. They drop it off at 4 a.m. and it’s like a gift. It’s nice to not work with chocolate -- I love chocolate but it’s a nice shift. With this great produce, you don’t have to manipulate and do too much to the product. That’s probably where Alice Waters and everyone started: out of the ground and onto the table. We can do that here in California and we’re spoiled that way. It was different on the East Coast. You cut, chop, puree, and blanch unless it’s summer.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nRecchiuti: Raymond Moderski owned a bunch of restaurants. He spent a lot time working with me in my teens and twenties allowing me to see how things worked. We’d go to his house and bake all day long. He’d do that because he loved it. \u003c/p>\n\u003cp>Pascal Janvier from \u003ca href=\"http://www.fleurdecocoa.com/\">Fleur de Cocoa\u003c/a> in Los Gatos is another mentor. He recently sold his business and packed his bags to go to Australia with his wife. I worked with him a lot when I was on the East Coast. He was patient and very generous with information. A lot of European chefs aren’t like that. They yell.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about being in the confection and restaurant business? \u003c/strong>\u003cbr>\nRecchiuti: The best part for both? Before we opened Chocolate Lab, my work was behind the scenes. Here you’re more directly involved with people as they’re having their experience. You get to experience in real time both criticism and accolades. It helps your craft to know immediately what people like and what they don’t like. The hard part is figuring out how to do it well. You can’t make everyone happy. We’re tweaking the menu descriptions and just listening. That way, people will help me craft it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\nRecchiuti: I did a fig and pink peppercorn and realized it tasted like dirt. It just didn’t work. Then there was a chocolate beet torte and I couldn't put the word “beet” on the menu. People would enjoy it, but then they’d see the pink in the torte and say, “What’s that?” \u003c/p>\n\u003cp>\u003cstrong> Bay Area Bites: Do you have any favorite Bay Area spots?\u003c/strong>\u003cbr>\nRecchiuti: \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> is really fun. I love what he’s doing with all the seasoning and dry herbs, bold flavors and textures. The wine list is really good. \u003c/p>\n\u003cp>Sometimes we don’t make it as far as \u003ca href=\"http://www.digwinesf.com/contact.html\">Dig wine\u003c/a> around the corner. We’ll have a glass of wine between lunch and dinner service. We live here and I call it \"The Chocolate Triangle\" because we have Little Nib, Chocolate Lab and our warehouse all nearby. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>INFORMATION:\u003c/strong>\u003cbr>\n\u003ca href=\"http://chocolatelabsf.com/\">Chocolate Lab\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/XJeAA\">Map\u003c/a>\u003cbr>\n807 22nd St (at Tennessee St.)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-489-2882\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nSun 12pm–5pm,\u003cbr>\nClosed Monday\u003cbr>\nTues–Thurs 11am–10pm,\u003cbr>\nFri & Sat 11am–11pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/chocolatelabsf\">Chocolate Lab\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ChocolateLabSF\">@ChocolateLabSF\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "52485 http://blogs.kqed.org/bayareabites/?p=52485",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/12/14/qa-with-michael-recchiuti-about-chocolate-lab-and-the-holidays/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1824,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1356032691,
"excerpt": "Mary Ladd profiles Michael Recchiuti, who shares what it's like to work in his new Chocolate Lab dessert cafe in the Dogpatch neighborhood. Recchiuti talks about his favorite menu items and holiday foods and gift sweets.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Mary Ladd profiles Michael Recchiuti, who shares what it's like to work in his new Chocolate Lab dessert cafe in the Dogpatch neighborhood. Recchiuti talks about his favorite menu items and holiday foods and gift sweets.",
"title": "Q&A with Michael Recchiuti about Chocolate Lab and the Holidays | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Q&A with Michael Recchiuti about Chocolate Lab and the Holidays",
"datePublished": "2012-12-14T11:49:53-08:00",
"dateModified": "2012-12-20T11:44:51-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "qa-with-michael-recchiuti-about-chocolate-lab-and-the-holidays",
"status": "publish",
"path": "/bayareabites/52485/qa-with-michael-recchiuti-about-chocolate-lab-and-the-holidays",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_52761\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Michael-recchiuti1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Michael-recchiuti1000.jpg\" alt=\"Michael Recchiuti. photo credit: Tom Seawell Photography\" title=\"Michael Recchiuti. photo credit: Tom Seawell Photography\" width=\"560\" class=\"size-full wp-image-52761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Recchiuti. photo credit: Tom Seawell Photography\u003c/figcaption>\u003c/figure>\n\u003cp>At the new \u003ca href=\"http://chocolatelabsf.com/\">Chocolate Lab\u003c/a> dessert café from Michael and Jacky \u003ca href=\"http://www.recchiuti.com/index.html\">Recchiuti\u003c/a>, there is a bounty of sweets -- adult sundaes, chocolates, caramels, cookies, pastries and classic drinking chocolate. Still, it’s best to plan ahead and opt for a full meal here, since there are savory delights like a goat cheese tourteau and tartines made with bay shrimp and seasonal root vegetables. The savory items are ones that Michael has perfected over the years and reminds him of travels to Europe. He’s openly passionate about using the best produce our Northern California has to offer. The sweet Chocolate Lab space formerly housed Piccino and has been refreshed to suit Recchiuti’s cooking needs and eye for design. There is rooftop Dogpatch honey, plants from \u003ca href=\"http://floragrubb.com/idx/index.php\">Flora Grubb\u003c/a>, walls and tabletops from fallen timber elm, and mouth blown glass hanging from the ceiling. After ordering, each table gets a beaker of water, in keeping with the lab theme. Chocolate Lab is open late and has wine, beer and an intriguing probiotic soda from Drinkwell Softers. Young families, couples, travelers and folks doing relaxed meetings were spotted on recent visits. I interviewed Michael Recchiuti in person on what his life is like now that Chocolate Lab has opened.\u003c/p>\n\u003cfigure id=\"attachment_52783\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sundae1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sundae1000.jpg\" alt=\"Chocolate Lab Ice-Cream Sundae\" title=\"Chocolate Lab Ice-Cream Sundae\" width=\"560\" class=\"size-full wp-image-52783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Lab Ice-Cream Sundae\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are you favorite holiday foods?\u003c/strong>\u003cbr>\nRecchiuti: Oh God. Aside from chocolate? [laughs] I just love turkey and stuffing. I always have to have mashed potatoes or sweet potatoes -- and a good stuffing. If we’re cooking a capon or a turkey, I’ll change the stuffing. I don’t like the really dry crunchy stuffing. It’s like marshmallows: some people like them toasted at different levels.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Which Recchiuti products do you recommend for the holidays as gifts?\u003c/strong>\u003cbr>\n Recchiuti: I always think of things that can be shared, where there’s more than one of the same. Our \u003ca href=\"http://www.recchiuti.com/100.html\">Burgundy Box\u003c/a> ($83) has 32 pieces. Or try the \u003ca href=\"http://www.recchiuti.com/726.html\">Dragee Sampler\u003c/a> ($29), which is like fancy bridge mix. People can dive into it. There are also \u003ca href=\"http://www.recchiuti.com/108.html\">Fleur de Sel salted caramels\u003c/a> ($23). \u003c/p>\n\u003cp>Our \u003ca href=\"http://www.recchiuti.com/238.html\">PEPs\u003c/a> (Peppermint Thins $18) are great because there’s a lot in the box. That’s my Junior Mint substitute -- I’ll take it to the movies. Jacky and I go to Sundance because we can book a seat and show up right when the show starts. We get spoiled and it’s tough to see a film elsewhere because at Sundance, you can have a drink and something to eat. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you celebrate the holidays?\u003c/strong>\u003cbr>\nRecchiuti: Usually with a lot of relaxation because we're just coming off a busy holiday with the chocolate factory. Normally we’ll go see a movie and hang out with a small group of friends who are in the food industry. This past Thanksgiving, I ordered a turkey kit from Bi-Rite and told them “I’m having seven to eight people over.” It had everything in it. People bring pies and we may do hot chocolate. My go-to dessert is always the tarte tatin. It’s simple: apples, butter, puff pastry. Serve it with little bit of ice cream.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/michael-recchiuiti-counter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/michael-recchiuiti-counter1000-150x150.jpg\" alt=\"Michael Recchiuiti (L) with Garrett Zacker (R) at Chocolate Lab\" title=\"Michael Recchiuiti (L) with Garrett Zacker (R) at Chocolate Lab\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-52781\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/little-nib700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/little-nib700-150x150.jpg\" alt=\"Little Nib signage\" title=\"Little Nib signage\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-52780\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/h2o-beaker700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/h2o-beaker700-150x150.jpg\" alt=\"Mary Ladd's son behind H2O beaker at Chocolate Lab\" title=\"Mary Ladd's son behind H2O beaker at Chocolate Lab\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-52779\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You’ve been making confections since 1997, and have retail outlets at the Ferry Building and Little Nib, around the corner from Chocolate Lab. Having a restaurant is a new development. What’s it been like? What are your favorite menu items?\u003c/strong>\u003cbr>\nRecchiuti: It’s definitely been different. It’s not the first time I’ve opened a place but it has been awhile. We’ve just been trying to get people to think of it as more than a place for dessert. I am kind of getting used to the groove again—there’s service, with people walking in the door versus when I’m making chocolate and making things in advance. That’s like wine and cigars or precious cargo, where you’re releasing stock. \u003c/p>\n\u003cp>My favorite menu items are the Tourteau Fromage or Goat Cheese Souffle with a salad. I’ve been trying to perfect it for a while. I wouldn’t call it a cheesecake because it’s lighter than that. Have it with a drizzle of early harvest olive oil and Hawaiian pink salt. The other thing I really like is the vegetarian tartines. We change with the seasons and now we’re into root vegetables that are sliced thin then kept overnight. It’s like vegetable lasagna and we serve it with chickpea spread and salsa verde. We keep it kind of clean and not too garlicky, and there’s also a little Parmesan. People with dietary restrictions can get them. \u003c/p>\n\u003cfigure id=\"attachment_52778\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/cheese-torte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/cheese-torte1000.jpg\" alt=\"Tourteau Fromage aka Savory Goat Cheese Souffle\" title=\"Tourteau Fromage aka Savory Goat Cheese Souffle\" width=\"560\" class=\"size-full wp-image-52778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tourteau Fromage aka Savory Goat Cheese Souffle\u003c/figcaption>\u003c/figure>\n\u003cp>Two of our workers are gluten intolerant so we’re working on gluten-free bread. A lot of gluten-free people make requests, too. Gluten-free bread mixes differently, and bakes differently. It burns really fast. Some gluten-free bread turns out good, and some of it’s like cardboard. There’s a really good gluten-free flour that Thomas Keller has. I made pasta and pastry crust with it and also made pastry crust with it and cut butter into it. \u003c/p>\n\u003cp>As for the vegan thing, we can serve it without the cheese. We have an apiary across the street and the woman who lives upstairs is managing it. She pulls the combs off. We have big slabs and racks. The spring honey is very light and clear. The one from last week is like blackstrap molasses. The bees are local, and they’re traveling 4-5 miles. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Chocolate Lab is inspired by your early years as a savory and pastry chef and your travels with Jacky. How did that come about?\u003c/strong>\u003cbr>\nRecchiuti: The whole concept is about our travels to Paris. We would always go into this tartine shop in the 6th arrondissement and were fascinated because it was right next to the famous bakery called \u003ca href=\"http://www.poilane.com/pages/en/company_boutiques.php\">Poilâne\u003c/a>. They serve beer, wine, a tartine and salad. That’s it. They make the bread.\u003cbr>\nThe other funny thing is I used to make the tarte tatin [dessert] during the last job I had in Vermont. There was a British chef who said, “You have no idea what you’re doing. Let me show you how to make it.” His version was so much more rustic and refined in the amount of butter and the amount of pastry. Once I tried his, I was like, “This is fantastic.”\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s the secret to working together and staying married?\u003c/strong>\u003cbr>\nRecchiuti: We both divide and conquer. Jacky’s over at the office working and I’m here working. A lot of times we are in the same physical space. We give each other autonomy and space. I try not to interfere in what she’s working on. It’s hard to shake talking about work, how to craft and shape it. We’ve been together for 20 years.... \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise? \u003c/strong>\u003cbr>\nRecchiuti: All the fresh ingredients we’ve been getting from the farms: winter greens and the root vegetables. I didn't realize there were so many kinds of carrots. The watermelon radishes are wonderful. They drop it off at 4 a.m. and it’s like a gift. It’s nice to not work with chocolate -- I love chocolate but it’s a nice shift. With this great produce, you don’t have to manipulate and do too much to the product. That’s probably where Alice Waters and everyone started: out of the ground and onto the table. We can do that here in California and we’re spoiled that way. It was different on the East Coast. You cut, chop, puree, and blanch unless it’s summer.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nRecchiuti: Raymond Moderski owned a bunch of restaurants. He spent a lot time working with me in my teens and twenties allowing me to see how things worked. We’d go to his house and bake all day long. He’d do that because he loved it. \u003c/p>\n\u003cp>Pascal Janvier from \u003ca href=\"http://www.fleurdecocoa.com/\">Fleur de Cocoa\u003c/a> in Los Gatos is another mentor. He recently sold his business and packed his bags to go to Australia with his wife. I worked with him a lot when I was on the East Coast. He was patient and very generous with information. A lot of European chefs aren’t like that. They yell.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about being in the confection and restaurant business? \u003c/strong>\u003cbr>\nRecchiuti: The best part for both? Before we opened Chocolate Lab, my work was behind the scenes. Here you’re more directly involved with people as they’re having their experience. You get to experience in real time both criticism and accolades. It helps your craft to know immediately what people like and what they don’t like. The hard part is figuring out how to do it well. You can’t make everyone happy. We’re tweaking the menu descriptions and just listening. That way, people will help me craft it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\nRecchiuti: I did a fig and pink peppercorn and realized it tasted like dirt. It just didn’t work. Then there was a chocolate beet torte and I couldn't put the word “beet” on the menu. People would enjoy it, but then they’d see the pink in the torte and say, “What’s that?” \u003c/p>\n\u003cp>\u003cstrong> Bay Area Bites: Do you have any favorite Bay Area spots?\u003c/strong>\u003cbr>\nRecchiuti: \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> is really fun. I love what he’s doing with all the seasoning and dry herbs, bold flavors and textures. The wine list is really good. \u003c/p>\n\u003cp>Sometimes we don’t make it as far as \u003ca href=\"http://www.digwinesf.com/contact.html\">Dig wine\u003c/a> around the corner. We’ll have a glass of wine between lunch and dinner service. We live here and I call it \"The Chocolate Triangle\" because we have Little Nib, Chocolate Lab and our warehouse all nearby. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>INFORMATION:\u003c/strong>\u003cbr>\n\u003ca href=\"http://chocolatelabsf.com/\">Chocolate Lab\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/XJeAA\">Map\u003c/a>\u003cbr>\n807 22nd St (at Tennessee St.)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-489-2882\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nSun 12pm–5pm,\u003cbr>\nClosed Monday\u003cbr>\nTues–Thurs 11am–10pm,\u003cbr>\nFri & Sat 11am–11pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/chocolatelabsf\">Chocolate Lab\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ChocolateLabSF\">@ChocolateLabSF\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/52485/qa-with-michael-recchiuti-about-chocolate-lab-and-the-holidays",
"authors": [
"5092"
],
"categories": [
"bayareabites_1516",
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_2695",
"bayareabites_1653",
"bayareabites_1763",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_1025",
"bayareabites_147",
"bayareabites_10913",
"bayareabites_10911",
"bayareabites_10910",
"bayareabites_10935"
],
"featImg": "bayareabites_52763",
"label": "bayareabites"
},
"bayareabites_52430": {
"type": "posts",
"id": "bayareabites_52430",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "52430",
"score": null,
"sort": [
1355331764000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1355331764,
"format": "aside",
"disqusTitle": "Ancient Ethiopian Cuisine Honored with a Limited Run At Guest Chef",
"title": "Ancient Ethiopian Cuisine Honored with a Limited Run At Guest Chef",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_52470\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/injera-platter1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/injera-platter1.jpg\" alt=\"Selome Haileleoul cooks traditional Ethiopian dishes served on injera\" title=\"Selome Haileleoul cooks traditional Ethiopian dishes served on injera\" width=\"560\" height=\"489\" class=\"size-full wp-image-52470\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Selome Haileleoul cooks traditional Ethiopian dishes served on injera\u003c/figcaption>\u003c/figure>\n\u003cp>I’m perched on one of five bar seats with a ringside view of the open kitchen at \u003ca href=\"http://www.theguestchef.net/\">The Guest Chef\u003c/a> in Oakland, where Selome Haileleoule and sous chef Showit Woldu adorn injera draped platters with mounds of fragrant spiced stews and salads, creating edible palettes of brightly hued Ethiopian classic dishes. Selome looks completely at home in the kitchen and as she warmly greets guests, but this is the first time the assistant financial controller with San Francisco’s \u003ca href=\"http://www.clifthotel.com/en-us/#/home/\">Clift Hotel\u003c/a> has taken on the role of restaurant chef and that’s the charm behind \u003ca href=\"http://www.theguestchef.net/\">The Guest Chef\u003c/a>.\u003c/p>\n\u003cp>The intimate space on Oakland’s College Avenue seats no more than 25 diners and features a rotating roster of chefs who serve everything from California cuisine, Classic French or Italian to the exotic food of the Azores. The usual run is a two-week stint for the caterers, recent culinary school graduates, aspiring chefs and grandmothers who dream of cooking at their own restaurant. Chef-hopefuls must complete an online application with their concept and menu and then do a tasting try-out for Guest Chef owner Scott Cameron. If accepted, the chefs supply all their own ingredients and labor and Guest Chef provides everything else (including a fully stocked kitchen, a cashier and a dishwasher), for a split of the profits.\u003c/p>\n\u003cfigure id=\"attachment_52438\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/cooking.jpg\" alt=\"Selome Haileleoul and sous chef Showit Woldu in Guest Chef's open kitchen\" title=\"Selome Haileleoul and sous chef Showit Woldu in Guest Chef's open kitchen\" width=\"560\" height=\"416\" class=\"size-full wp-image-52438\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Selome Haileleoul and sous chef Showit Woldu in Guest Chef's open kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>For the past four years, Selome's passion to share her native Ethiopian cuisine has led her to teach Ethiopian cooking classes, first at \u003ca href=\"http://pauldingandco.com/\">Paulding and Company\u003c/a> and currently through West Oakland’s \u003ca href=\"https://brundo.com/Cooking_Class.html\">Brundo\u003c/a>.\u003c/p>\n\u003cp>Six months ago, she was a diner at \u003ca href=\"http://www.theguestchef.net/archives/2456\">Guest Chef when David Hung\u003c/a>, the CEO of her sister’s workplace, played co-chef with his daughter Maddy, as a bonding experience before she went to Harvard. The evening proved to be inspirational for Selome. Her run at Guest Chef began November 25, and thanks to an overwhelming response, has been extended for a third week, until December 16.\u003c/p>\n\u003cfigure id=\"attachment_52432\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/doro-wat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/doro-wat.jpg\" alt=\"Selome Haileleoul offers a plate of doro wat\" title=\"Selome Haileleoul offers a plate of doro wat\" width=\"560\" height=\"399\" class=\"size-full wp-image-52432\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Selome Haileleoul offers a plate of doro wat\u003c/figcaption>\u003c/figure>\n\u003cp>Selome named her restaurant \u003cem>Tayitu\u003c/em> in honor of the powerful 19\u003csup>th\u003c/sup> century \u003ca href=\"http://tayituentertainment.com/about/who-tayitu-is/\">Ethiopian Queen\u003c/a>. Her signature dish is \u003cem>doro wat\u003c/em> (chicken in an aromatic, mahogany sauce) that requires slowly sautéing onions for two days (using no oil) until they achieve caramelized perfection. Then she adds \u003ca href=\"http://www.marcussamuelsson.com/tips-2/how-to-make-your-own-spice-blends-berbere\">berbere\u003c/a>, the famous, fiery Ethiopian spice blend.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Spices have always been precious to Selome, I discover, as she shares her compelling story with me. At the age of 16, she was sent by her mother to the U.S. with her sister to escape the political turmoil in her homeland. The young women attended an all-girls school in small town Mississippi. “Mother packed us some \u003cem>dirkosh\u003c/em> (dried injera) and \u003cem>berbere\u003c/em> (red pepper spice blend) in case we got homesick. I used to sprinkle it on the bland fried chicken, BBQ meats, rice and eggs.”\u003c/p>\n\u003cp>“We came here in 1974 because of the political situation. When Ethiopia became a communist country, I got completely cut off from my home and was literally stranded. I had attended a British private school in Addis Ababa and spoke English fluently but all the international students at our college were required to take English as a second language--because it was Southern English we had to learn. At first, we were shocked. But they said, ‘Honey, y’all have to learn the language down here.’ It was tough. But I was young, so it was easier to adapt. And Southerners are the most compassionate people. They were all so sad for our mother, letting her girls go so far away.”\u003c/p>\n\u003cfigure id=\"attachment_52439\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dish-of-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dish-of-3.jpg\" alt=\"Vegan trio: collard greens, yellow split peas, and red lentils\" title=\"Vegan trio: collard greens, yellow split peas, and red lentils\" width=\"560\" height=\"388\" class=\"size-full wp-image-52439\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegan trio: collard greens, yellow split peas, and red lentils\u003c/figcaption>\u003c/figure>\n\u003cp>“It was sad to see in America how poor people are. I come from a poor country but the poverty I saw in America was shocking. Some girls from school invited us for Thanksgiving. Three generations lived in a one-room house like cardboard but they spent everything they had to give us a real Thanksgiving. They were so kind.”\u003c/p>\n\u003cp>Selome’s father was a Supreme Court Judge in Ethiopia who died when she was 13. Her mother raised 7 girls and 1 boy.\u003c/p>\n\u003cblockquote>\u003cp>“I want to honor what I learned from my mother and grandmothers' generations and then pass it on to our next generation: spices, dried and blended the traditional way; it takes passion and patience. In the old days, people used to make their own berbere and mitmita but now you can just buy them packaged.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_52433\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dinner.jpg\" alt=\"Platter of Ethiopian dishes served on injera\" title=\"Platter of Ethiopian dishes served on injera\" width=\"560\" height=\"445\" class=\"size-full wp-image-52433\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Platter of Ethiopian dishes served on injera\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, Selome presents me with the platter she has prepared so I can taste a variety of dishes: diced ahi tuna mixed with mitmita spices, two kinds of lentils, yellow split peas cooked with garlic, ginger and turmeric, \u003cem>shiro\u003c/em> (roasted chickpea flour with spices, she describes as \"Ethiopian comfort food\"), a bright and tangy beet salad, and addictive collard greens. The centerpiece is the doro wat, in whose depth of flavor, I taste history–and an ancient reverence for spice. Each dish has a complex character that is only achieved by skilled spicing and long careful simmering. Selome's cooking is equal to the best Ethiopian food I've tasted.\u003c/p>\n\u003cfigure id=\"attachment_52434\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/vegan-vegs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/vegan-vegs.jpg\" alt=\"Vegan vegetables\" title=\"Vegan vegetables\" width=\"560\" height=\"420\" class=\"size-full wp-image-52434\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegan vegetables\u003c/figcaption>\u003c/figure>\n\u003cp>Selome's menu of traditional Ethiopian dishes features many vegan options. This is no doubt influenced by the \u003ca href=\"http://en.wikipedia.org/wiki/Ethiopian_Orthodox_Tewahedo_Church\">Ethiopian Orthodox Church\u003c/a>, whose calendar of \"fasting days\" (on which no meat or animal products may be eaten) number more than 250 days a year.\u003c/p>\n\u003cp>The diners at Guest Chef this week have been a mixture of Selome's friends and co-workers, people who just walk by and Guest Chef regulars who stop in every two weeks to try out the latest chef. Some have never eaten Ethiopian food before and are surprised that no silverware is provided. This is a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">culture that cherishes eating with the hand\u003c/a>.\u003c/p>\n\u003cp>Food is served the traditional way, arranged on platters of spongy injera and meant to be shared. Rolls of injera are provided and diners are expected to tear off small pieces of the crepe-like bread and scoop up the meats or vegetables with their right hands. \"At the end of the day, food tastes better when you eat with your hand,\" says Selome. It’s natural.\"\u003c/p>\n\u003cfigure id=\"attachment_52435\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/injera.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/injera.jpg\" alt=\"Injera\" title=\"Injera\" width=\"560\" height=\"420\" class=\"size-full wp-image-52435\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Injera\u003c/figcaption>\u003c/figure>\n\u003cp>With The Guest Chef now booked with eager chefs through March, Scott Cameron seems to have landed on a simple, yet brilliant idea, that elevates a pop-up into a rich dining experience, which is sure to catch on. He and his partner are still scouting for a San Francisco location and “having meetings” to explore the possibility of a reality TV show.\u003c/p>\n\u003cp>This experience at Guest Chef has made Selome’s secret dream seem more possible: “I would love to have a restaurant like this one, small and intimate. I would get all my spices from Ethiopia and go completely traditional and wash my diners’ hands before the meal by pouring water from a pitcher.”\u003c/p>\n\u003cp>\u003cem>Next Guest Chef: Dec. 18-23 -- Ikeena Reed, Oakland-based caterer who specializes in sustainable, organic, Soul Food dishes.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.theguestchef.net\">\u003cstrong>Guest Chef\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/W1xDD\">Map\u003c/a>\u003cbr>\n5337 College Ave., Oakland, CA\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 658-7378\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Guest-Chef/202876119779160\">Guest Chef\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/theguestchef\">@theguestchef\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "52430 http://blogs.kqed.org/bayareabites/?p=52430",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/12/12/ancient-ethiopian-cuisine-honored-with-a-limited-run-at-guest-chef/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1246,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1355938489,
"excerpt": "Selome Haileleoul cooks traditionally spiced Ethiopian dishes and is serving as chef at Oakland's Guest Chef until December 16 -- where a rotating roster of chefs try out their cooking techniques for two weeks at a time.\r\n\r\n\r\n\r\n\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Selome Haileleoul cooks traditionally spiced Ethiopian dishes and is serving as chef at Oakland's Guest Chef until December 16 -- where a rotating roster of chefs try out their cooking techniques for two weeks at a time.\r\n\r\n\r\n\r\n\r\n",
"title": "Ancient Ethiopian Cuisine Honored with a Limited Run At Guest Chef | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Ancient Ethiopian Cuisine Honored with a Limited Run At Guest Chef",
"datePublished": "2012-12-12T09:02:44-08:00",
"dateModified": "2012-12-19T09:34:49-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "ancient-ethiopian-cuisine-honored-with-a-limited-run-at-guest-chef",
"status": "publish",
"path": "/bayareabites/52430/ancient-ethiopian-cuisine-honored-with-a-limited-run-at-guest-chef",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_52470\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/injera-platter1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/injera-platter1.jpg\" alt=\"Selome Haileleoul cooks traditional Ethiopian dishes served on injera\" title=\"Selome Haileleoul cooks traditional Ethiopian dishes served on injera\" width=\"560\" height=\"489\" class=\"size-full wp-image-52470\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Selome Haileleoul cooks traditional Ethiopian dishes served on injera\u003c/figcaption>\u003c/figure>\n\u003cp>I’m perched on one of five bar seats with a ringside view of the open kitchen at \u003ca href=\"http://www.theguestchef.net/\">The Guest Chef\u003c/a> in Oakland, where Selome Haileleoule and sous chef Showit Woldu adorn injera draped platters with mounds of fragrant spiced stews and salads, creating edible palettes of brightly hued Ethiopian classic dishes. Selome looks completely at home in the kitchen and as she warmly greets guests, but this is the first time the assistant financial controller with San Francisco’s \u003ca href=\"http://www.clifthotel.com/en-us/#/home/\">Clift Hotel\u003c/a> has taken on the role of restaurant chef and that’s the charm behind \u003ca href=\"http://www.theguestchef.net/\">The Guest Chef\u003c/a>.\u003c/p>\n\u003cp>The intimate space on Oakland’s College Avenue seats no more than 25 diners and features a rotating roster of chefs who serve everything from California cuisine, Classic French or Italian to the exotic food of the Azores. The usual run is a two-week stint for the caterers, recent culinary school graduates, aspiring chefs and grandmothers who dream of cooking at their own restaurant. Chef-hopefuls must complete an online application with their concept and menu and then do a tasting try-out for Guest Chef owner Scott Cameron. If accepted, the chefs supply all their own ingredients and labor and Guest Chef provides everything else (including a fully stocked kitchen, a cashier and a dishwasher), for a split of the profits.\u003c/p>\n\u003cfigure id=\"attachment_52438\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/cooking.jpg\" alt=\"Selome Haileleoul and sous chef Showit Woldu in Guest Chef's open kitchen\" title=\"Selome Haileleoul and sous chef Showit Woldu in Guest Chef's open kitchen\" width=\"560\" height=\"416\" class=\"size-full wp-image-52438\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Selome Haileleoul and sous chef Showit Woldu in Guest Chef's open kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>For the past four years, Selome's passion to share her native Ethiopian cuisine has led her to teach Ethiopian cooking classes, first at \u003ca href=\"http://pauldingandco.com/\">Paulding and Company\u003c/a> and currently through West Oakland’s \u003ca href=\"https://brundo.com/Cooking_Class.html\">Brundo\u003c/a>.\u003c/p>\n\u003cp>Six months ago, she was a diner at \u003ca href=\"http://www.theguestchef.net/archives/2456\">Guest Chef when David Hung\u003c/a>, the CEO of her sister’s workplace, played co-chef with his daughter Maddy, as a bonding experience before she went to Harvard. The evening proved to be inspirational for Selome. Her run at Guest Chef began November 25, and thanks to an overwhelming response, has been extended for a third week, until December 16.\u003c/p>\n\u003cfigure id=\"attachment_52432\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/doro-wat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/doro-wat.jpg\" alt=\"Selome Haileleoul offers a plate of doro wat\" title=\"Selome Haileleoul offers a plate of doro wat\" width=\"560\" height=\"399\" class=\"size-full wp-image-52432\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Selome Haileleoul offers a plate of doro wat\u003c/figcaption>\u003c/figure>\n\u003cp>Selome named her restaurant \u003cem>Tayitu\u003c/em> in honor of the powerful 19\u003csup>th\u003c/sup> century \u003ca href=\"http://tayituentertainment.com/about/who-tayitu-is/\">Ethiopian Queen\u003c/a>. Her signature dish is \u003cem>doro wat\u003c/em> (chicken in an aromatic, mahogany sauce) that requires slowly sautéing onions for two days (using no oil) until they achieve caramelized perfection. Then she adds \u003ca href=\"http://www.marcussamuelsson.com/tips-2/how-to-make-your-own-spice-blends-berbere\">berbere\u003c/a>, the famous, fiery Ethiopian spice blend.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Spices have always been precious to Selome, I discover, as she shares her compelling story with me. At the age of 16, she was sent by her mother to the U.S. with her sister to escape the political turmoil in her homeland. The young women attended an all-girls school in small town Mississippi. “Mother packed us some \u003cem>dirkosh\u003c/em> (dried injera) and \u003cem>berbere\u003c/em> (red pepper spice blend) in case we got homesick. I used to sprinkle it on the bland fried chicken, BBQ meats, rice and eggs.”\u003c/p>\n\u003cp>“We came here in 1974 because of the political situation. When Ethiopia became a communist country, I got completely cut off from my home and was literally stranded. I had attended a British private school in Addis Ababa and spoke English fluently but all the international students at our college were required to take English as a second language--because it was Southern English we had to learn. At first, we were shocked. But they said, ‘Honey, y’all have to learn the language down here.’ It was tough. But I was young, so it was easier to adapt. And Southerners are the most compassionate people. They were all so sad for our mother, letting her girls go so far away.”\u003c/p>\n\u003cfigure id=\"attachment_52439\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dish-of-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dish-of-3.jpg\" alt=\"Vegan trio: collard greens, yellow split peas, and red lentils\" title=\"Vegan trio: collard greens, yellow split peas, and red lentils\" width=\"560\" height=\"388\" class=\"size-full wp-image-52439\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegan trio: collard greens, yellow split peas, and red lentils\u003c/figcaption>\u003c/figure>\n\u003cp>“It was sad to see in America how poor people are. I come from a poor country but the poverty I saw in America was shocking. Some girls from school invited us for Thanksgiving. Three generations lived in a one-room house like cardboard but they spent everything they had to give us a real Thanksgiving. They were so kind.”\u003c/p>\n\u003cp>Selome’s father was a Supreme Court Judge in Ethiopia who died when she was 13. Her mother raised 7 girls and 1 boy.\u003c/p>\n\u003cblockquote>\u003cp>“I want to honor what I learned from my mother and grandmothers' generations and then pass it on to our next generation: spices, dried and blended the traditional way; it takes passion and patience. In the old days, people used to make their own berbere and mitmita but now you can just buy them packaged.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_52433\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dinner.jpg\" alt=\"Platter of Ethiopian dishes served on injera\" title=\"Platter of Ethiopian dishes served on injera\" width=\"560\" height=\"445\" class=\"size-full wp-image-52433\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Platter of Ethiopian dishes served on injera\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, Selome presents me with the platter she has prepared so I can taste a variety of dishes: diced ahi tuna mixed with mitmita spices, two kinds of lentils, yellow split peas cooked with garlic, ginger and turmeric, \u003cem>shiro\u003c/em> (roasted chickpea flour with spices, she describes as \"Ethiopian comfort food\"), a bright and tangy beet salad, and addictive collard greens. The centerpiece is the doro wat, in whose depth of flavor, I taste history–and an ancient reverence for spice. Each dish has a complex character that is only achieved by skilled spicing and long careful simmering. Selome's cooking is equal to the best Ethiopian food I've tasted.\u003c/p>\n\u003cfigure id=\"attachment_52434\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/vegan-vegs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/vegan-vegs.jpg\" alt=\"Vegan vegetables\" title=\"Vegan vegetables\" width=\"560\" height=\"420\" class=\"size-full wp-image-52434\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegan vegetables\u003c/figcaption>\u003c/figure>\n\u003cp>Selome's menu of traditional Ethiopian dishes features many vegan options. This is no doubt influenced by the \u003ca href=\"http://en.wikipedia.org/wiki/Ethiopian_Orthodox_Tewahedo_Church\">Ethiopian Orthodox Church\u003c/a>, whose calendar of \"fasting days\" (on which no meat or animal products may be eaten) number more than 250 days a year.\u003c/p>\n\u003cp>The diners at Guest Chef this week have been a mixture of Selome's friends and co-workers, people who just walk by and Guest Chef regulars who stop in every two weeks to try out the latest chef. Some have never eaten Ethiopian food before and are surprised that no silverware is provided. This is a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">culture that cherishes eating with the hand\u003c/a>.\u003c/p>\n\u003cp>Food is served the traditional way, arranged on platters of spongy injera and meant to be shared. Rolls of injera are provided and diners are expected to tear off small pieces of the crepe-like bread and scoop up the meats or vegetables with their right hands. \"At the end of the day, food tastes better when you eat with your hand,\" says Selome. It’s natural.\"\u003c/p>\n\u003cfigure id=\"attachment_52435\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/injera.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/injera.jpg\" alt=\"Injera\" title=\"Injera\" width=\"560\" height=\"420\" class=\"size-full wp-image-52435\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Injera\u003c/figcaption>\u003c/figure>\n\u003cp>With The Guest Chef now booked with eager chefs through March, Scott Cameron seems to have landed on a simple, yet brilliant idea, that elevates a pop-up into a rich dining experience, which is sure to catch on. He and his partner are still scouting for a San Francisco location and “having meetings” to explore the possibility of a reality TV show.\u003c/p>\n\u003cp>This experience at Guest Chef has made Selome’s secret dream seem more possible: “I would love to have a restaurant like this one, small and intimate. I would get all my spices from Ethiopia and go completely traditional and wash my diners’ hands before the meal by pouring water from a pitcher.”\u003c/p>\n\u003cp>\u003cem>Next Guest Chef: Dec. 18-23 -- Ikeena Reed, Oakland-based caterer who specializes in sustainable, organic, Soul Food dishes.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.theguestchef.net\">\u003cstrong>Guest Chef\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/W1xDD\">Map\u003c/a>\u003cbr>\n5337 College Ave., Oakland, CA\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 658-7378\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Guest-Chef/202876119779160\">Guest Chef\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/theguestchef\">@theguestchef\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/52430/ancient-ethiopian-cuisine-honored-with-a-limited-run-at-guest-chef",
"authors": [
"5283"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_1807",
"bayareabites_1873"
],
"tags": [
"bayareabites_10909",
"bayareabites_8466",
"bayareabites_10651",
"bayareabites_10159",
"bayareabites_10906",
"bayareabites_10907"
],
"featImg": "bayareabites_52507",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=chefs": {
"isFetching": false,
"latestQuery": {
"from": 228,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 450,
"relation": "eq"
},
"items": [
"bayareabites_56548",
"bayareabites_55469",
"bayareabites_55228",
"bayareabites_54652",
"bayareabites_54421",
"bayareabites_54216",
"bayareabites_53785",
"bayareabites_53114",
"bayareabites_53564",
"bayareabites_52968",
"bayareabites_52485",
"bayareabites_52430"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_chefs": {
"isLoading": true
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_2695": {
"type": "terms",
"id": "bayareabites_2695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2695",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking techniques and tips",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking techniques and tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1905,
"slug": "cooking-techniques-and-tips",
"isLoading": false,
"link": "/bayareabites/category/cooking-techniques-and-tips"
},
"bayareabites_1146": {
"type": "terms",
"id": "bayareabites_1146",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1146",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hospitality",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hospitality Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1460,
"slug": "hospitality",
"isLoading": false,
"link": "/bayareabites/category/hospitality"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_8529": {
"type": "terms",
"id": "bayareabites_8529",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8529",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bridget Batson",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bridget Batson Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2982,
"slug": "bridget-batson",
"isLoading": false,
"link": "/bayareabites/tag/bridget-batson"
},
"bayareabites_11187": {
"type": "terms",
"id": "bayareabites_11187",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11187",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs in love",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs in love Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5646,
"slug": "chefs-in-love",
"isLoading": false,
"link": "/bayareabites/tag/chefs-in-love"
},
"bayareabites_11185": {
"type": "terms",
"id": "bayareabites_11185",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11185",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gitane",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gitane Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5644,
"slug": "gitane",
"isLoading": false,
"link": "/bayareabites/tag/gitane"
},
"bayareabites_4002": {
"type": "terms",
"id": "bayareabites_4002",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4002",
"found": true
},
"relationships": {},
"featImg": null,
"name": "meals on wheels",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "meals on wheels Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2530,
"slug": "meals-on-wheels",
"isLoading": false,
"link": "/bayareabites/tag/meals-on-wheels"
},
"bayareabites_11186": {
"type": "terms",
"id": "bayareabites_11186",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11186",
"found": true
},
"relationships": {},
"featImg": null,
"name": "patrick kelly",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "patrick kelly Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5645,
"slug": "patrick-kelly",
"isLoading": false,
"link": "/bayareabites/tag/patrick-kelly"
},
"bayareabites_81": {
"type": "terms",
"id": "bayareabites_81",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "81",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Valentine's Day",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Valentine's Day Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 45,
"slug": "valentines-day",
"isLoading": false,
"link": "/bayareabites/tag/valentines-day"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_10851": {
"type": "terms",
"id": "bayareabites_10851",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10851",
"found": true
},
"relationships": {},
"featImg": null,
"name": "photo gallery",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "photo gallery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5305,
"slug": "photo-gallery",
"isLoading": false,
"link": "/bayareabites/category/photo-gallery"
},
"bayareabites_1123": {
"type": "terms",
"id": "bayareabites_1123",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1123",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Charles Chocolates",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Charles Chocolates Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1003,
"slug": "charles-chocolates",
"isLoading": false,
"link": "/bayareabites/tag/charles-chocolates"
},
"bayareabites_8604": {
"type": "terms",
"id": "bayareabites_8604",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8604",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chuck siegel",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chuck siegel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3057,
"slug": "chuck-siegel",
"isLoading": false,
"link": "/bayareabites/tag/chuck-siegel"
},
"bayareabites_10344": {
"type": "terms",
"id": "bayareabites_10344",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10344",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Kickstarter",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Kickstarter Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4798,
"slug": "kickstarter",
"isLoading": false,
"link": "/bayareabites/tag/kickstarter"
},
"bayareabites_11106": {
"type": "terms",
"id": "bayareabites_11106",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11106",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Mission Creek",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Mission Creek Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5565,
"slug": "mission-creek",
"isLoading": false,
"link": "/bayareabites/tag/mission-creek"
},
"bayareabites_2311": {
"type": "terms",
"id": "bayareabites_2311",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2311",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mission district",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mission district Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1721,
"slug": "mission-district",
"isLoading": false,
"link": "/bayareabites/tag/mission-district"
},
"bayareabites_9145": {
"type": "terms",
"id": "bayareabites_9145",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9145",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Mission District food scene",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Mission District food scene Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3599,
"slug": "mission-district-food-scene",
"isLoading": false,
"link": "/bayareabites/tag/mission-district-food-scene"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_61": {
"type": "terms",
"id": "bayareabites_61",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "61",
"found": true
},
"relationships": {},
"featImg": null,
"name": "travel",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "travel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1216,
"slug": "travel",
"isLoading": false,
"link": "/bayareabites/category/travel"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_2386": {
"type": "terms",
"id": "bayareabites_2386",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2386",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chinese food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinese food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1773,
"slug": "chinese-food",
"isLoading": false,
"link": "/bayareabites/tag/chinese-food"
},
"bayareabites_1784": {
"type": "terms",
"id": "bayareabites_1784",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1784",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chinese new year",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinese new year Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1399,
"slug": "chinese-new-year",
"isLoading": false,
"link": "/bayareabites/tag/chinese-new-year"
},
"bayareabites_11093": {
"type": "terms",
"id": "bayareabites_11093",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11093",
"found": true
},
"relationships": {},
"featImg": null,
"name": "M.Y. China",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "M.Y. China Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5552,
"slug": "m-y-china",
"isLoading": false,
"link": "/bayareabites/tag/m-y-china"
},
"bayareabites_11091": {
"type": "terms",
"id": "bayareabites_11091",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11091",
"found": true
},
"relationships": {},
"featImg": null,
"name": "martin yan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "martin yan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5550,
"slug": "martin-yan",
"isLoading": false,
"link": "/bayareabites/tag/martin-yan"
},
"bayareabites_377": {
"type": "terms",
"id": "bayareabites_377",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "377",
"found": true
},
"relationships": {},
"featImg": null,
"name": "noodles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "noodles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 342,
"slug": "noodles",
"isLoading": false,
"link": "/bayareabites/tag/noodles"
},
"bayareabites_14745": {
"type": "terms",
"id": "bayareabites_14745",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14745",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 817,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco"
},
"bayareabites_2929": {
"type": "terms",
"id": "bayareabites_2929",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2929",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vietnam",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vietnam Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2040,
"slug": "vietnam",
"isLoading": false,
"link": "/bayareabites/tag/vietnam"
},
"bayareabites_11092": {
"type": "terms",
"id": "bayareabites_11092",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11092",
"found": true
},
"relationships": {},
"featImg": null,
"name": "westfield shopping center",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "westfield shopping center Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5551,
"slug": "westfield-shopping-center",
"isLoading": false,
"link": "/bayareabites/tag/westfield-shopping-center"
},
"bayareabites_11102": {
"type": "terms",
"id": "bayareabites_11102",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11102",
"found": true
},
"relationships": {},
"featImg": null,
"name": "year of the snake",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "year of the snake Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5561,
"slug": "year-of-the-snake",
"isLoading": false,
"link": "/bayareabites/tag/year-of-the-snake"
},
"bayareabites_301": {
"type": "terms",
"id": "bayareabites_301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": "Beer",
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "beer",
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1071,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/category/beer"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_1248": {
"type": "terms",
"id": "bayareabites_1248",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1248",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tea and coffee",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tea and coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1086,
"slug": "tea-and-coffee",
"isLoading": false,
"link": "/bayareabites/category/tea-and-coffee"
},
"bayareabites_11051": {
"type": "terms",
"id": "bayareabites_11051",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11051",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Almanac beer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Almanac beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5510,
"slug": "almanac-beer",
"isLoading": false,
"link": "/bayareabites/tag/almanac-beer"
},
"bayareabites_11049": {
"type": "terms",
"id": "bayareabites_11049",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11049",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cameron Ring",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cameron Ring Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5508,
"slug": "cameron-ring",
"isLoading": false,
"link": "/bayareabites/tag/cameron-ring"
},
"bayareabites_147": {
"type": "terms",
"id": "bayareabites_147",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "147",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chocolate",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 112,
"slug": "chocolate",
"isLoading": false,
"link": "/bayareabites/tag/chocolate"
},
"bayareabites_10080": {
"type": "terms",
"id": "bayareabites_10080",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10080",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Dandelion chocolate",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Dandelion chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4534,
"slug": "dandelion-chocolate",
"isLoading": false,
"link": "/bayareabites/tag/dandelion-chocolate"
},
"bayareabites_588": {
"type": "terms",
"id": "bayareabites_588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 76,
"slug": "cookbooks",
"isLoading": false,
"link": "/bayareabites/category/cookbooks"
},
"bayareabites_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_417": {
"type": "terms",
"id": "bayareabites_417",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "417",
"found": true
},
"relationships": {},
"featImg": null,
"name": "a16",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "a16 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 382,
"slug": "a16",
"isLoading": false,
"link": "/bayareabites/tag/a16"
},
"bayareabites_766": {
"type": "terms",
"id": "bayareabites_766",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "766",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Italian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Italian Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 849,
"slug": "italian",
"isLoading": false,
"link": "/bayareabites/tag/italian"
},
"bayareabites_445": {
"type": "terms",
"id": "bayareabites_445",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "445",
"found": true
},
"relationships": {},
"featImg": null,
"name": "spqr",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "spqr Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 410,
"slug": "spqr",
"isLoading": false,
"link": "/bayareabites/tag/spqr"
},
"bayareabites_16330": {
"type": "terms",
"id": "bayareabites_16330",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16330",
"found": true
},
"relationships": {},
"featImg": null,
"name": "SPQR: Modern Italian Food and Wine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "SPQR: Modern Italian Food and Wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100660,
"slug": "spqr-modern-italian-food-and-wine",
"isLoading": false,
"link": "/bayareabites/tag/spqr-modern-italian-food-and-wine"
},
"bayareabites_14748": {
"type": "terms",
"id": "bayareabites_14748",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14748",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 930,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/tag/wine"
},
"bayareabites_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_95": {
"type": "terms",
"id": "bayareabites_95",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "95",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers markets",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers markets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 59,
"slug": "farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-markets"
},
"bayareabites_1927": {
"type": "terms",
"id": "bayareabites_1927",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1927",
"found": true
},
"relationships": {},
"featImg": null,
"name": "online marketplaces and food sites",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "online marketplaces and food sites Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1472,
"slug": "online-marketplaces-and-food-sites",
"isLoading": false,
"link": "/bayareabites/category/online-marketplaces-and-food-sites"
},
"bayareabites_9861": {
"type": "terms",
"id": "bayareabites_9861",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9861",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Culture Kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Culture Kitchen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4315,
"slug": "culture-kitchen",
"isLoading": false,
"link": "/bayareabites/tag/culture-kitchen"
},
"bayareabites_8731": {
"type": "terms",
"id": "bayareabites_8731",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8731",
"found": true
},
"relationships": {},
"featImg": null,
"name": "diy food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "diy food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3184,
"slug": "diy-food",
"isLoading": false,
"link": "/bayareabites/tag/diy-food"
},
"bayareabites_971": {
"type": "terms",
"id": "bayareabites_971",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "971",
"found": true
},
"relationships": {},
"featImg": null,
"name": "family meals",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "family meals Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 881,
"slug": "family-meals",
"isLoading": false,
"link": "/bayareabites/tag/family-meals"
},
"bayareabites_2172": {
"type": "terms",
"id": "bayareabites_2172",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2172",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers market",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers market Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1621,
"slug": "farmers-market",
"isLoading": false,
"link": "/bayareabites/tag/farmers-market"
},
"bayareabites_11039": {
"type": "terms",
"id": "bayareabites_11039",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11039",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Good Eggs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Good Eggs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5498,
"slug": "good-eggs",
"isLoading": false,
"link": "/bayareabites/tag/good-eggs"
},
"bayareabites_11038": {
"type": "terms",
"id": "bayareabites_11038",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11038",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Hungry Globetrotter",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Hungry Globetrotter Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5497,
"slug": "hungry-globetrotter",
"isLoading": false,
"link": "/bayareabites/tag/hungry-globetrotter"
},
"bayareabites_10462": {
"type": "terms",
"id": "bayareabites_10462",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10462",
"found": true
},
"relationships": {},
"featImg": null,
"name": "luella restaurant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "luella restaurant Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4916,
"slug": "luella-restaurant",
"isLoading": false,
"link": "/bayareabites/tag/luella-restaurant"
},
"bayareabites_11030": {
"type": "terms",
"id": "bayareabites_11030",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11030",
"found": true
},
"relationships": {},
"featImg": null,
"name": "meal kits",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "meal kits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5489,
"slug": "meal-kits",
"isLoading": false,
"link": "/bayareabites/tag/meal-kits"
},
"bayareabites_14738": {
"type": "terms",
"id": "bayareabites_14738",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 831,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/tag/recipes"
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_34": {
"type": "terms",
"id": "bayareabites_34",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "34",
"found": true
},
"relationships": {},
"featImg": null,
"name": "radio",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "radio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1158,
"slug": "radio",
"isLoading": false,
"link": "/bayareabites/category/radio"
},
"bayareabites_1676": {
"type": "terms",
"id": "bayareabites_1676",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1676",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Charles Phan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Charles Phan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1339,
"slug": "charles-phan",
"isLoading": false,
"link": "/bayareabites/tag/charles-phan"
},
"bayareabites_1325": {
"type": "terms",
"id": "bayareabites_1325",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1325",
"found": true
},
"relationships": {},
"featImg": null,
"name": "forum",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "forum Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1159,
"slug": "forum",
"isLoading": false,
"link": "/bayareabites/tag/forum"
},
"bayareabites_4028": {
"type": "terms",
"id": "bayareabites_4028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "out the door",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "out the door Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2540,
"slug": "out-the-door",
"isLoading": false,
"link": "/bayareabites/tag/out-the-door"
},
"bayareabites_9917": {
"type": "terms",
"id": "bayareabites_9917",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9917",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The Slanted Door",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The Slanted Door Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4371,
"slug": "the-slanted-door",
"isLoading": false,
"link": "/bayareabites/tag/the-slanted-door"
},
"bayareabites_10985": {
"type": "terms",
"id": "bayareabites_10985",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10985",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Vietnamese Home Cooking",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Vietnamese Home Cooking Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5444,
"slug": "vietnamese-home-cooking",
"isLoading": false,
"link": "/bayareabites/tag/vietnamese-home-cooking"
},
"bayareabites_10956": {
"type": "terms",
"id": "bayareabites_10956",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10956",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chow restaurants",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chow restaurants Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5415,
"slug": "chow-restaurants",
"isLoading": false,
"link": "/bayareabites/tag/chow-restaurants"
},
"bayareabites_564": {
"type": "terms",
"id": "bayareabites_564",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "564",
"found": true
},
"relationships": {},
"featImg": null,
"name": "crab",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "crab Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 529,
"slug": "crab",
"isLoading": false,
"link": "/bayareabites/tag/crab"
},
"bayareabites_10955": {
"type": "terms",
"id": "bayareabites_10955",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10955",
"found": true
},
"relationships": {},
"featImg": null,
"name": "divisidero street",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "divisidero street Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5414,
"slug": "divisidero-street",
"isLoading": false,
"link": "/bayareabites/tag/divisidero-street"
},
"bayareabites_10952": {
"type": "terms",
"id": "bayareabites_10952",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10952",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jeff Hanak",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jeff Hanak Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5411,
"slug": "jeff-hanak",
"isLoading": false,
"link": "/bayareabites/tag/jeff-hanak"
},
"bayareabites_10953": {
"type": "terms",
"id": "bayareabites_10953",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10953",
"found": true
},
"relationships": {},
"featImg": null,
"name": "laurence jossel",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "laurence jossel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5412,
"slug": "laurence-jossel",
"isLoading": false,
"link": "/bayareabites/tag/laurence-jossel"
},
"bayareabites_219": {
"type": "terms",
"id": "bayareabites_219",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "219",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nopa",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nopa Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 184,
"slug": "nopa",
"isLoading": false,
"link": "/bayareabites/tag/nopa"
},
"bayareabites_4030": {
"type": "terms",
"id": "bayareabites_4030",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4030",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nopalito",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nopalito Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2542,
"slug": "nopalito",
"isLoading": false,
"link": "/bayareabites/tag/nopalito"
},
"bayareabites_9105": {
"type": "terms",
"id": "bayareabites_9105",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9105",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Perbacco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Perbacco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3559,
"slug": "perbacco",
"isLoading": false,
"link": "/bayareabites/tag/perbacco"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_8812": {
"type": "terms",
"id": "bayareabites_8812",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8812",
"found": true
},
"relationships": {},
"featImg": null,
"name": "American Grilled Cheese Kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "American Grilled Cheese Kitchen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3265,
"slug": "american-grilled-cheese-kitchen",
"isLoading": false,
"link": "/bayareabites/tag/american-grilled-cheese-kitchen"
},
"bayareabites_10984": {
"type": "terms",
"id": "bayareabites_10984",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10984",
"found": true
},
"relationships": {},
"featImg": null,
"name": "danny bowien",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "danny bowien Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5443,
"slug": "danny-bowien",
"isLoading": false,
"link": "/bayareabites/tag/danny-bowien"
},
"bayareabites_1786": {
"type": "terms",
"id": "bayareabites_1786",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1786",
"found": true
},
"relationships": {},
"featImg": null,
"name": "foie gras",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "foie gras Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1401,
"slug": "foie-gras",
"isLoading": false,
"link": "/bayareabites/tag/foie-gras"
},
"bayareabites_295": {
"type": "terms",
"id": "bayareabites_295",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "295",
"found": true
},
"relationships": {},
"featImg": null,
"name": "La Cocina",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "La Cocina Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 260,
"slug": "la-cocina",
"isLoading": false,
"link": "/bayareabites/tag/la-cocina"
},
"bayareabites_9546": {
"type": "terms",
"id": "bayareabites_9546",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9546",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mission chinese food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mission chinese food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4000,
"slug": "mission-chinese-food",
"isLoading": false,
"link": "/bayareabites/tag/mission-chinese-food"
},
"bayareabites_1686": {
"type": "terms",
"id": "bayareabites_1686",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1686",
"found": true
},
"relationships": {},
"featImg": null,
"name": "new years",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "new years Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1347,
"slug": "new-years",
"isLoading": false,
"link": "/bayareabites/tag/new-years"
},
"bayareabites_2625": {
"type": "terms",
"id": "bayareabites_2625",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2625",
"found": true
},
"relationships": {},
"featImg": null,
"name": "San Francisco Street Food Festival",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "San Francisco Street Food Festival Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1874,
"slug": "san-francisco-street-food-festival",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco-street-food-festival"
},
"bayareabites_323": {
"type": "terms",
"id": "bayareabites_323",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "323",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seafood",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seafood Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 288,
"slug": "seafood",
"isLoading": false,
"link": "/bayareabites/tag/seafood"
},
"bayareabites_10313": {
"type": "terms",
"id": "bayareabites_10313",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10313",
"found": true
},
"relationships": {},
"featImg": null,
"name": "state bird provisions",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "state bird provisions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4767,
"slug": "state-bird-provisions",
"isLoading": false,
"link": "/bayareabites/tag/state-bird-provisions"
},
"bayareabites_14749": {
"type": "terms",
"id": "bayareabites_14749",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14749",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 146,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/tag/street-food"
},
"bayareabites_64": {
"type": "terms",
"id": "bayareabites_64",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "64",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culinary education and classes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culinary education and classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 28,
"slug": "culinary-education",
"isLoading": false,
"link": "/bayareabites/category/culinary-education"
},
"bayareabites_10111": {
"type": "terms",
"id": "bayareabites_10111",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10111",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking class",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking class Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4565,
"slug": "cooking-class",
"isLoading": false,
"link": "/bayareabites/tag/cooking-class"
},
"bayareabites_1526": {
"type": "terms",
"id": "bayareabites_1526",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1526",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2155,
"slug": "holidays",
"isLoading": false,
"link": "/bayareabites/tag/holidays"
},
"bayareabites_574": {
"type": "terms",
"id": "bayareabites_574",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "574",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tamales",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tamales Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 539,
"slug": "tamales",
"isLoading": false,
"link": "/bayareabites/tag/tamales"
},
"bayareabites_1025": {
"type": "terms",
"id": "bayareabites_1025",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1025",
"found": true
},
"relationships": {},
"featImg": null,
"name": "artisanal chocolate",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "artisanal chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 933,
"slug": "artisanal-chocolate",
"isLoading": false,
"link": "/bayareabites/tag/artisanal-chocolate"
},
"bayareabites_10913": {
"type": "terms",
"id": "bayareabites_10913",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10913",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chocolate lab",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chocolate lab Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5372,
"slug": "chocolate-lab",
"isLoading": false,
"link": "/bayareabites/tag/chocolate-lab"
},
"bayareabites_10911": {
"type": "terms",
"id": "bayareabites_10911",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10911",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jacky recchiuti",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jacky recchiuti Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5370,
"slug": "jacky-recchiuti",
"isLoading": false,
"link": "/bayareabites/tag/jacky-recchiuti"
},
"bayareabites_10910": {
"type": "terms",
"id": "bayareabites_10910",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10910",
"found": true
},
"relationships": {},
"featImg": null,
"name": "michael recchiuti",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "michael recchiuti Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5369,
"slug": "michael-recchiuti",
"isLoading": false,
"link": "/bayareabites/tag/michael-recchiuti"
},
"bayareabites_10935": {
"type": "terms",
"id": "bayareabites_10935",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10935",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recchiuti",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recchiuti Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5394,
"slug": "recchiuti",
"isLoading": false,
"link": "/bayareabites/tag/recchiuti"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_10909": {
"type": "terms",
"id": "bayareabites_10909",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10909",
"found": true
},
"relationships": {},
"featImg": null,
"name": "doro wat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "doro wat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5368,
"slug": "doro-wat",
"isLoading": false,
"link": "/bayareabites/tag/doro-wat"
},
"bayareabites_8466": {
"type": "terms",
"id": "bayareabites_8466",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8466",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ethiopian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ethiopian Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2919,
"slug": "ethiopian",
"isLoading": false,
"link": "/bayareabites/tag/ethiopian"
},
"bayareabites_10651": {
"type": "terms",
"id": "bayareabites_10651",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10651",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ethiopian coffee ceremony",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ethiopian coffee ceremony Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5105,
"slug": "ethiopian-coffee-ceremony",
"isLoading": false,
"link": "/bayareabites/tag/ethiopian-coffee-ceremony"
},
"bayareabites_10159": {
"type": "terms",
"id": "bayareabites_10159",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10159",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ethiopian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ethiopian food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4613,
"slug": "ethiopian-food",
"isLoading": false,
"link": "/bayareabites/tag/ethiopian-food"
},
"bayareabites_10906": {
"type": "terms",
"id": "bayareabites_10906",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10906",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Guest Chef",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Guest Chef Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5365,
"slug": "guest-chef",
"isLoading": false,
"link": "/bayareabites/tag/guest-chef"
},
"bayareabites_10907": {
"type": "terms",
"id": "bayareabites_10907",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10907",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Selome Haileleoul",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Selome Haileleoul Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5366,
"slug": "selome-haileleoul",
"isLoading": false,
"link": "/bayareabites/tag/selome-haileleoul"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}
