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"disqusTitle": "Chef Alicia Jenish’s Misfit Dinners, Mentors and Bay Area Food Favorites ",
"title": "Chef Alicia Jenish’s Misfit Dinners, Mentors and Bay Area Food Favorites ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_GrandCafe_Chefphoto300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_GrandCafe_Chefphoto300.jpg\" alt=\"Alicia Jenish at Grand Cafe. Photo courtesy Grand Cafe\" title=\"Alicia Jenish at Grand Cafe. Photo courtesy Grand Cafe\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-42013\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/chefjenish\">Alicia Jenish\u003c/a>, 34, has been the executive chef of \u003ca href=\"http://www.grandcafe-sf.com/\">Grand Cafe\u003c/a>, the Union Square modern French brasserie, since late last year. \u003c/p>\n\u003cp>Jenish’s food is both rustic and refined and popular menu mainstays like bouillabaisse, flatbread and steak tartare show off her culinary finesse. Healthy dishes show up as well: black kale salad or garbanzo and black lentil fritters with tahini yogurt sauce (see recipe below) are reminiscent of falafel. \u003c/p>\n\u003cp>The chef also brings charcuterie and whole beast “head to tail” dining to Grand Cafe, where she has more adventurous dishes that are rooted in centuries-old French tradition. Her whole beast dinner menus are an homage to “\u003ca href=\"http://www.grandcafe-sf.com/\">animal misfits\u003c/a>” that include goat, rabbit and lamb. For a recent misfit dinner, goat from \u003ca href=\"http://www.mccormackranch.com/goat.php\">McCormack Ranch\u003c/a> turned into goat sugo over house-made pasta, goat tartare and grilled goat chops. All of the misfit dishes are available a la carte, and the \u003ca href=\"http://www.grandcafe-sf.com/files/pdf/media_160.pdf\">misfit dinner\u003c/a> runs \u003cstrong>Thursday, April 19 through Sunday, April 22\u003c/strong>. The rabbit is from Anderson Avilla and rillette, charcuterie and rabbit ballotine are all in this misfit mix. \u003c/p>\n\u003cp>Jenish was raised in Cleveland and Tucson, and said that she went into cooking because she’s loved it since she was a little girl. “It’s the only job I’ve ever had. I fell in love and stuck with it.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Before landing at the Grand Cafe, she was the opening chef for \u003ca href=\"http://www.revivalbarandkitchen.com/\">Revival Bar + Kitchen\u003c/a> in Berkeley, where her head-to-tail dishes were well received. Earlier stints include working with \u003ca href=\"http://charlesphan.com/\">Charles Phan\u003c/a> and Loretta Keller at the Academy of Science museum, and for Phan’s Out the Door Westfield. She was the executive sous chef of \u003ca href=\"http://larkcreek.com/larkcreek_steak/index.html\">Lark Creek Steak\u003c/a>, and chef de cuisine for Robert Cubberly at Le Petit Robert for over four years. She has traveled, cooked and eaten her way through Italy, France and Spain and worked as a butcher at Marsha McBride’s \u003ca href=\"http://caferouge.net/site/\">Café Rouge\u003c/a> in Berkeley, where she mastered charcuterie. Jenish graduated at the top of her class from The Culinary Institute of America in 1999. Jenish was interviewed for Bay Area Bites via phone and email interview. \u003c/p>\n\u003cp>\u003cstrong>Why are you doing the misfit menus? Tell us more.\u003c/strong>\u003cbr>\nI like to stay creative, step out of the box and have fun! We’ve had a really good response to the misfit dinners. People came in specifically for misfit dishes, and the goat tartare was hugely popular. I love goat tartare and lamb tartare but was surprised at how quickly the orders flew out of the kitchen and sold out.\u003c/p>\n\u003cp>For the rabbit misfit dinner, I really like to do rabbit ballotine. I have done a lot of it throughout my career. The rabbit sugo was something new. \u003c/p>\n\u003cp>\u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.coco500.com/\">Loretta Keller\u003c/a>, Charles Phan, Robert Cubberly, \u003ca href=\"http://www.offalgood.com/\">Chris Cosentino\u003c/a> and \u003ca href=\"http://www.janos.com/chef-janos/\">Janos Wilder\u003c/a>. Charles is always tough to catch which is why he’s the infamous spotted owl. When I worked for him, a friend of mine and I used to say to each other, “I saw him! Hey!” like you would with a spotted owl. \u003c/p>\n\u003cp>With Robert, I will call him. He’s old school. I can text Chris. I started as an intern at Janos and still talk to him when I go home. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.haightstreetmarket.com/\">Haight Street Market\u003c/a>: their produce and wine selection are really awesome. For wine, they have an inexpensive unique selection. Their deli is good, too. It’s totally family run, and you see the grandkids there and it’s packed. They have the best BLT. It’s a ten minute walk from where I live in the panhandle.\u003c/p>\n\u003cp>Civic Center Farmers' Market: I go there for Tuesday's \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>, for pork belly and spicy chicken bao from \u003ca href=\"https://www.facebook.com/ChairmanBao\">Chairman Bao\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.noevalleyfarmersmarket.com/\">Noe Valley Farmers' Market\u003c/a>: such a nice selection, and it’s not as popular as other markets. \u003c/p>\n\u003cp>\u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a>: any pasta they have on the menu. They make the best soups!\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a>: their little fried fish and pork chop.\u003c/p>\n\u003cp>\u003ca href=\"http://www.southpawbbqsf.com/\">Southpaw BBQ\u003c/a>: the best ribs in SF! It’s my friend Edward’s spot. We worked together at Le Petit Robert. They have a cocktail called the Safe Word (laughs). \u003c/p>\n\u003cp>\u003cstrong> What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy mom and I love to make cioppino together. My mom’s a really good cook who loves Julia Child. She lived in France for year. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nCheese! The higher fat the better! I’ll take any cheese with triple cream, and really go for it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_Garbanzo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_Garbanzo560.jpg\" alt=\"Garbanzo\" title=\"Garbanzo\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-42015\">\u003c/a>\u003cbr>\n\u003cem>Garbanzo and Black Lentil Fritters with Tahini Yogurt Sauce\u003c/em>\u003c/p>\n\u003cp>Chef Jenish created garbanzo and black lentil fritters because \"I really like garbanzo flour and black lentils. The dish is gluten-free, which we have a huge demand for.\" \u003c/p>\n\u003cp>\u003cstrong>Recipe: Garbanzo and Black Lentil Fritters with Tahini Yogurt Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> about 12, 3\" triangles\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 gallon water\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n2 pounds chickpea flour\u003cbr>\n4 tablespoons garlic, chopped\u003cbr>\n1/4 cup sesame seeds, toasted\u003cbr>\n2 teaspoons cumin, toasted and ground\u003cbr>\n1 cup parsley, chopped\u003cbr>\n2 cups black lentils, cooked\u003cbr>\nsalt to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small saute pan, cook the garlic in a little oil until golden brown. Cool.\u003c/p>\n\u003cp>Lightly oil two half sheet pans and set aside.\u003c/p>\n\u003cp>In a small pot, combine the water, chickpea flour, extra virgin olive oil and a pinch of salt. Bring to a boil, whisking constantly. When the mixture thickens, add all the remaining ingredients. Immediately pour onto prepared pans and smooth evenly. Cool completely before cutting.\u003c/p>\n\u003cp>\u003cstrong>Tahini Yogurt Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n32 ounces Greek yogurt\u003cbr>\n4 tablespoons tahini\u003cbr>\n2 teaspoons garlic, rasped (using a microplane)\u003cbr>\n2 tablespoons lemon juice\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\n1/4 cup water\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nWhisk all ingredients together and serve with fritters.\u003c/p>\n\n",
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"excerpt": "Mary Ladd profiles Grand Café executive chef Alicia Jenish, who is cooking up misfit dinners that include goat, lamb and rabbit dishes. Jenish shares who her cooking mentors are and why she calls Charles Phan “the Spotted Owl.”",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_GrandCafe_Chefphoto300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_GrandCafe_Chefphoto300.jpg\" alt=\"Alicia Jenish at Grand Cafe. Photo courtesy Grand Cafe\" title=\"Alicia Jenish at Grand Cafe. Photo courtesy Grand Cafe\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-42013\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/chefjenish\">Alicia Jenish\u003c/a>, 34, has been the executive chef of \u003ca href=\"http://www.grandcafe-sf.com/\">Grand Cafe\u003c/a>, the Union Square modern French brasserie, since late last year. \u003c/p>\n\u003cp>Jenish’s food is both rustic and refined and popular menu mainstays like bouillabaisse, flatbread and steak tartare show off her culinary finesse. Healthy dishes show up as well: black kale salad or garbanzo and black lentil fritters with tahini yogurt sauce (see recipe below) are reminiscent of falafel. \u003c/p>\n\u003cp>The chef also brings charcuterie and whole beast “head to tail” dining to Grand Cafe, where she has more adventurous dishes that are rooted in centuries-old French tradition. Her whole beast dinner menus are an homage to “\u003ca href=\"http://www.grandcafe-sf.com/\">animal misfits\u003c/a>” that include goat, rabbit and lamb. For a recent misfit dinner, goat from \u003ca href=\"http://www.mccormackranch.com/goat.php\">McCormack Ranch\u003c/a> turned into goat sugo over house-made pasta, goat tartare and grilled goat chops. All of the misfit dishes are available a la carte, and the \u003ca href=\"http://www.grandcafe-sf.com/files/pdf/media_160.pdf\">misfit dinner\u003c/a> runs \u003cstrong>Thursday, April 19 through Sunday, April 22\u003c/strong>. The rabbit is from Anderson Avilla and rillette, charcuterie and rabbit ballotine are all in this misfit mix. \u003c/p>\n\u003cp>Jenish was raised in Cleveland and Tucson, and said that she went into cooking because she’s loved it since she was a little girl. “It’s the only job I’ve ever had. I fell in love and stuck with it.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Before landing at the Grand Cafe, she was the opening chef for \u003ca href=\"http://www.revivalbarandkitchen.com/\">Revival Bar + Kitchen\u003c/a> in Berkeley, where her head-to-tail dishes were well received. Earlier stints include working with \u003ca href=\"http://charlesphan.com/\">Charles Phan\u003c/a> and Loretta Keller at the Academy of Science museum, and for Phan’s Out the Door Westfield. She was the executive sous chef of \u003ca href=\"http://larkcreek.com/larkcreek_steak/index.html\">Lark Creek Steak\u003c/a>, and chef de cuisine for Robert Cubberly at Le Petit Robert for over four years. She has traveled, cooked and eaten her way through Italy, France and Spain and worked as a butcher at Marsha McBride’s \u003ca href=\"http://caferouge.net/site/\">Café Rouge\u003c/a> in Berkeley, where she mastered charcuterie. Jenish graduated at the top of her class from The Culinary Institute of America in 1999. Jenish was interviewed for Bay Area Bites via phone and email interview. \u003c/p>\n\u003cp>\u003cstrong>Why are you doing the misfit menus? Tell us more.\u003c/strong>\u003cbr>\nI like to stay creative, step out of the box and have fun! We’ve had a really good response to the misfit dinners. People came in specifically for misfit dishes, and the goat tartare was hugely popular. I love goat tartare and lamb tartare but was surprised at how quickly the orders flew out of the kitchen and sold out.\u003c/p>\n\u003cp>For the rabbit misfit dinner, I really like to do rabbit ballotine. I have done a lot of it throughout my career. The rabbit sugo was something new. \u003c/p>\n\u003cp>\u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.coco500.com/\">Loretta Keller\u003c/a>, Charles Phan, Robert Cubberly, \u003ca href=\"http://www.offalgood.com/\">Chris Cosentino\u003c/a> and \u003ca href=\"http://www.janos.com/chef-janos/\">Janos Wilder\u003c/a>. Charles is always tough to catch which is why he’s the infamous spotted owl. When I worked for him, a friend of mine and I used to say to each other, “I saw him! Hey!” like you would with a spotted owl. \u003c/p>\n\u003cp>With Robert, I will call him. He’s old school. I can text Chris. I started as an intern at Janos and still talk to him when I go home. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.haightstreetmarket.com/\">Haight Street Market\u003c/a>: their produce and wine selection are really awesome. For wine, they have an inexpensive unique selection. Their deli is good, too. It’s totally family run, and you see the grandkids there and it’s packed. They have the best BLT. It’s a ten minute walk from where I live in the panhandle.\u003c/p>\n\u003cp>Civic Center Farmers' Market: I go there for Tuesday's \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>, for pork belly and spicy chicken bao from \u003ca href=\"https://www.facebook.com/ChairmanBao\">Chairman Bao\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.noevalleyfarmersmarket.com/\">Noe Valley Farmers' Market\u003c/a>: such a nice selection, and it’s not as popular as other markets. \u003c/p>\n\u003cp>\u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a>: any pasta they have on the menu. They make the best soups!\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a>: their little fried fish and pork chop.\u003c/p>\n\u003cp>\u003ca href=\"http://www.southpawbbqsf.com/\">Southpaw BBQ\u003c/a>: the best ribs in SF! It’s my friend Edward’s spot. We worked together at Le Petit Robert. They have a cocktail called the Safe Word (laughs). \u003c/p>\n\u003cp>\u003cstrong> What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy mom and I love to make cioppino together. My mom’s a really good cook who loves Julia Child. She lived in France for year. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nCheese! The higher fat the better! I’ll take any cheese with triple cream, and really go for it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_Garbanzo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_Garbanzo560.jpg\" alt=\"Garbanzo\" title=\"Garbanzo\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-42015\">\u003c/a>\u003cbr>\n\u003cem>Garbanzo and Black Lentil Fritters with Tahini Yogurt Sauce\u003c/em>\u003c/p>\n\u003cp>Chef Jenish created garbanzo and black lentil fritters because \"I really like garbanzo flour and black lentils. The dish is gluten-free, which we have a huge demand for.\" \u003c/p>\n\u003cp>\u003cstrong>Recipe: Garbanzo and Black Lentil Fritters with Tahini Yogurt Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> about 12, 3\" triangles\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 gallon water\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n2 pounds chickpea flour\u003cbr>\n4 tablespoons garlic, chopped\u003cbr>\n1/4 cup sesame seeds, toasted\u003cbr>\n2 teaspoons cumin, toasted and ground\u003cbr>\n1 cup parsley, chopped\u003cbr>\n2 cups black lentils, cooked\u003cbr>\nsalt to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small saute pan, cook the garlic in a little oil until golden brown. Cool.\u003c/p>\n\u003cp>Lightly oil two half sheet pans and set aside.\u003c/p>\n\u003cp>In a small pot, combine the water, chickpea flour, extra virgin olive oil and a pinch of salt. Bring to a boil, whisking constantly. When the mixture thickens, add all the remaining ingredients. Immediately pour onto prepared pans and smooth evenly. Cool completely before cutting.\u003c/p>\n\u003cp>\u003cstrong>Tahini Yogurt Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n32 ounces Greek yogurt\u003cbr>\n4 tablespoons tahini\u003cbr>\n2 teaspoons garlic, rasped (using a microplane)\u003cbr>\n2 tablespoons lemon juice\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\n1/4 cup water\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nWhisk all ingredients together and serve with fritters.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/michael-krasny-jacques-pepin560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/michael-krasny-jacques-pepin560.jpg\" alt=\"Michael Krasny interviews Jacques Pépin on Forum. Photo: Wendy Goodfriend\" title=\"Michael Krasny interviews Jacques Pépin on Forum. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-42077\">\u003c/a>\u003cbr>\n\u003cem>Michael Krasny interviews Jacques Pépin on Forum. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Celebrity chef Jacques Pépin has been cooking for over 60 years. He has published 27 cookbooks and recently won an IACP Award for his new TV series \"Essential Pépin.\" Previously, Pépin has won a Daytime Emmy, numerous James Beard Awards and two of France's highest honors. Pépin joined Michael Krasny on \u003ca href=\"http://www.kqed.org/a/forum/R201204171000\">Forum\u003c/a> to discuss food, his \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/29/essential-pepin-jacques-pepins-new-cookbook/\">newest cookbook\u003c/a> and his KQED-produced PBS series \"\u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a>.\"\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Jacques Pépin, celebrity chef, cookbook author and host of \"Essential Pépin,\" currently airing on KQED Public Television\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201204171000\">Original Broadcast:\u003c/a> Tuesday, Apr 17, 2012 -- 10:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201204171000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201204171000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a>: including episodes, recipes and more\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/29/essential-pepin-jacques-pepins-new-cookbook/\">Essential Pépin: Jacques Pépin’s New Cookbook\u003c/a>: at Bay Area Bites\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/tag/jacques-pepin/\">Cooking Tips from Jacques Pépin\u003c/a>: at Bay Area Bites\u003c/li>\n\u003cli>\u003ca href=\"http://www.indiebound.org/book/9780547232799\">About the cookbook \"Essential Pépin\"\u003c/a>: at IndieBound.org\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin Portal\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Celebrity chef Jacques Pépin has been cooking for over 60 years. He has published 27 cookbooks and recently won an IACP Award for his new TV series \"Essential Pépin.\" Previously, Pépin has won a Daytime Emmy, numerous James Beard Awards and two of France's highest honors. Pépin joined Michael Krasny on Forum to discuss food, his newest cookbook and his KQED-produced PBS series \"Essential Pépin.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/michael-krasny-jacques-pepin560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/michael-krasny-jacques-pepin560.jpg\" alt=\"Michael Krasny interviews Jacques Pépin on Forum. Photo: Wendy Goodfriend\" title=\"Michael Krasny interviews Jacques Pépin on Forum. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-42077\">\u003c/a>\u003cbr>\n\u003cem>Michael Krasny interviews Jacques Pépin on Forum. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Celebrity chef Jacques Pépin has been cooking for over 60 years. He has published 27 cookbooks and recently won an IACP Award for his new TV series \"Essential Pépin.\" Previously, Pépin has won a Daytime Emmy, numerous James Beard Awards and two of France's highest honors. Pépin joined Michael Krasny on \u003ca href=\"http://www.kqed.org/a/forum/R201204171000\">Forum\u003c/a> to discuss food, his \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/29/essential-pepin-jacques-pepins-new-cookbook/\">newest cookbook\u003c/a> and his KQED-produced PBS series \"\u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a>.\"\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Jacques Pépin, celebrity chef, cookbook author and host of \"Essential Pépin,\" currently airing on KQED Public Television\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201204171000\">Original Broadcast:\u003c/a> Tuesday, Apr 17, 2012 -- 10:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201204171000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201204171000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a>: including episodes, recipes and more\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/29/essential-pepin-jacques-pepins-new-cookbook/\">Essential Pépin: Jacques Pépin’s New Cookbook\u003c/a>: at Bay Area Bites\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/tag/jacques-pepin/\">Cooking Tips from Jacques Pépin\u003c/a>: at Bay Area Bites\u003c/li>\n\u003cli>\u003ca href=\"http://www.indiebound.org/book/9780547232799\">About the cookbook \"Essential Pépin\"\u003c/a>: at IndieBound.org\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin Portal\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Chez Panisse Alum Cook Up Culinary Performance Art Evening",
"title": "Chez Panisse Alum Cook Up Culinary Performance Art Evening",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/lunch-table560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/lunch-table560.jpg\" alt=\"Lunch Table at Montalvo. Photo: Niki Ford\" title=\"Lunch Table at Montalvo. Photo: Niki Ford\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41604\">\u003c/a>\u003cbr>\n\u003cem>An elegant table sets the scene for a simple lunch at Montalvo Arts Center. Photo: Niki Ford\u003c/em>\u003c/p>\n\u003cp>The lunch couldn't have been simpler: A green salad, a fried egg, and some spiced basmati rice with carrot and beet condiments and crispy fried onions. The long wooden table was piled high with pappadams, decorated with deeply-hued anenomes, and included elegantly whimsical, hand-drawn menus, courtesy of the chef.\u003c/p>\n\u003cp>Welcome to \u003ca href=\"http://montalvoarts.org/participants/niki_ford/\">Niki Ford\u003c/a>'s world. The \u003ca href=\"http://montalvoarts.org/\">Montalvo Arts Center\u003c/a> culinary fellow invited a group of media guests to lunch as part of a meet-and-greet in her new role at the international artists residency program in Saratoga. Ford's approach to cooking -- an aesthetic honed from six years in the kitchen at \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> -- is anything but fussy and full of flavor. \u003c/p>\n\u003cp>Like many schooled in the Alice Waters approach to cooking, she allows the choicest ingredients with impeccable provenance to do the heavy lifting. That salad, for instance, included some 20 different kinds of greens grown by local gardener \u003ca href=\"http://eatsbyeden.blogspot.com/\">Eden Israel\u003c/a>, who provides produce to the artists program. And the eggs from \u003ca href=\"http://www.soulfoodfarm.com/\">Soul Food Farm\u003c/a> were fried by the farmer herself Alexis Koefoed. The meal wrapped up with orange and cardamom granita sweetened with honey from Montalvo's own bees.\u003c/p>\n\u003cp>The arts center, celebrating its centennial this year, is located in the woodsy Saratoga hills a short hop from the heart of Silicon Valley. It's set on 175 meandering acres and includes an impressive kitchen garden. A grand Mediterranean-style, historic villa houses an international artist residency program for painters, musicians, writers, and such. The culinary fellowship, now in its ninth year, offers cooks like Ford the opportunity to explore sustainable food practices relevant to cultural life. For the artists in residence, the culinary fellowship means they know most nights someone else is putting dinner on the table. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With degrees in both fine and culinary arts, Ford seems like an ideal fit for the arts center's resident chef. In addition to cooking professionally, she performs conceptual art pieces and spends time exploring visual media through photography, printmaking, and drawing. And she's done stints cooking for creative types at the American Academy in Rome.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/niki-tamar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/niki-tamar.jpg\" alt=\"Niki Ford and Tamar Adler. Photos: Courtesy of Montalvo Arts Center\" title=\"Niki Ford and Tamar Adler. Photos: Courtesy of Montalvo Arts Center\" width=\"532\" height=\"245\" class=\"alignnone size-full wp-image-41606\">\u003c/a>\u003cbr>\n\u003cem>Friends and fellow cooks, Niki Ford (left) and Tamar Adler (right) present \"Coming of Age in the Kitchen.\" Photo: Niki Ford (L): Kate Farnady, Photo Tamar Adler (R): Courtesy of Tamar Adler.\u003c/em>\u003c/p>\n\u003cp>Ford is mixing things up at Montalvo. Tonight, in the first of a series of culinary events she'll curate, she's cooking up an event with a fellow Chez alum, \u003ca href=\"http://www.tamareadler.com/\">Tamar Adler\u003c/a>, author of the widely acclaimed \u003ca href=\"http://www.amazon.com/An-Everlasting-Meal-Cooking-Economy/dp/143918187X\">\u003cem>An Everlasting Meal\u003c/em>\u003c/a>. The two friends and former restaurant mates will blend food, performance, and personal memoir in an evening dubbed \"Coming of Age in the Kitchen,\" which begins with a short story reading by author Adler from her childhood. \u003c/p>\n\u003cp>Adler has previously chronicled her adventures cooking with her brother -- \u003ca href=\"http://www.gilttaste.com/stories/2569-iacp-journalism-award-winner-sibling-rivalry-at-the-stove\">Sibling Rivalry at the Stove\u003c/a> -- in an award-winning story for \u003ca href=\"http://www.gilttaste.com/stories\">Gilt Taste\u003c/a>. Tonight's reading will be followed by a meal based on the story prepared by Ford -- and a surprise guest chef or two.\u003c/p>\n\u003cp>Here's how the evening came about: \u003c/p>\n\u003cblockquote>\u003cp>\"A few months ago, when we were having dinner in New York, Niki stopped me in the middle of my telling her a story and proposed we bring it to a more animated life than my telling could,\" Adler explains. \"I loved her idea immediately: a sort of triple catharsis, for teller, listener, and eater of the meal around which the story revolves.\"\u003c/p>\u003c/blockquote>\n\u003cp>Cooking has always been considered a low art--there to support the high arts, like theater or music, adds Adler. \"But Niki is actually challenging that by having the reading of the story be the background to the meal,\" says the Brooklyn-based writer, who is reading from her book this Saturday at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> and teaching a class, \"How to Boil Water,\" on Monday at \u003ca href=\"http://www.brownpapertickets.com/event/232952\">18 Reasons\u003c/a>. \u003c/p>\n\u003cblockquote>\u003cp>\"High and low are reversed here, or at least smashed up together a little in a way I find exciting.\"\u003c/p>\u003c/blockquote>\n\u003cp>Niki Ford spoke with \u003cstrong>Bay Area Bites\u003c/strong> this week about food, art, and her developing empathy for slugs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage.jpg\" alt=\"produce still life. Photo: Niki Ford\" title=\"produce still life. Photo: Niki Ford\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-41611\">\u003c/a>\u003cbr>\n\u003cem>Culinary artist Niki Ford creates still life images from her farmers' market finds. Photo: Niki Ford\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What does a typical day entail for you at Montalvo?\u003c/strong>\u003c/p>\n\u003cp>I'm responsible for making dinner for the artists here -- up to 15 people or so -- five nights a week. We're working through how I can make a meal for Friday -- maybe a soup cooked ahead -- so that that day is my own to explore and experiment with my art work. It's important to me that this fellowship allow that space. \u003c/p>\n\u003cp>That said, during the week I'm shopping, prepping, cooking, and serving the food at the table. I also sit with the artists at dinner and attempt to engage with them in a meaningful way about the program. But the truth is I'm often thinking things like: \"How long has that lamb been in the oven?\" So I'm constantly back and forth in the kitchen. I'm figuring out as I go along how to both make dinner and show up. I find the best conversations often happen after dinner over a glass of wine.\u003c/p>\n\u003cp>\u003cstrong>What kind of foods are you cooking for the fellows?\u003c/strong>\u003c/p>\n\u003cp>I'm relying on what I know, so there's a sense of ease and flow to most of the meals I'm making. I could just make dinner like a regular person, but I do enjoy a challenge and I have high standards. So it needs to be something that satisfies me creatively. So while my food is simple, there are often several components, and these take time to put together. I'm not sure I know how to make food like a regular person. \u003c/p>\n\u003cp>Recently I've made pasta e fagioli, chicken saltimbocca, and potato, cabbage, and chickpea soup. I'm proud of my Italian ancestry and learned a lot in my travels there about the foods born of Italian peasants that are such beautiful poems. They really do know how to take nothing and make it into something so satisfying and nurturing. There's just something that happens with that soup where the liquids from the potatoes and chickpeas exchange and then marry into something that is greater than the sum of their parts.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/meal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/meal.jpg\" alt=\"meal. Photo: Niki Ford\" title=\"meal. Photo: Niki Ford\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-41620\">\u003c/a>\u003cbr>\n\u003cem>Ford favors simple, aesthetically-pleasing suppers with an emphasis on fresh produce. Photo: Niki Ford\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Where do you find inspiration in the kitchen?\u003c/strong>\u003c/p>\n\u003cp>I can find it in the most unexpected places. I may try something new from cooking with things that people have left behind here. For instance, normally I wouldn't make Italian pasta with Thai red chilies -- I'm not a complete and utter purist but I do believe in traditions. But I mixed the two recently and I liked the greenness of the chilies -- not just the heat -- it was a lesson in not being rigid in the kitchen because it turned out kind of great.\u003c/p>\n\u003cp>\u003cstrong>Can you give us some context for tonight's event?\u003c/strong>\u003c/p>\n\u003cp>It happened very organically. The story will likely stir up emotions in the people who hear it and they'll take those feelings to the table and that will shape the way they connect to the food they're eating. I thought it would be interesting to explore that. \u003c/p>\n\u003cp>\u003cstrong>What creative projects are you working on?\u003c/strong>\u003c/p>\n\u003cp>I'm writing and illustrating a children's book about the soil nutrient cycle from the perspective of a slug. I'm growing my own plants here from seed and spending time in the garden. I'm watching the slugs eat things and I'm trying to have a compassionate attitude towards them. Slugs play an important function in nature --they tell us something about a plant's health. It's developing at it's own pace, which is to say a slug's pace, which I guess is apropo.\u003c/p>\n\u003cp>\u003cstrong>What's the story behind your Montalvo blog, \u003ca href=\"http://mountainsinmyspoon.wordpress.com/\">mountains in my spoon\u003c/a>?\u003c/strong>\u003c/p>\n\u003cp>The posts may serve as notes for a future cookbook. But more immediately the blog is a way for me to keep a record, and bare witness to what I'm doing here, and that inspires me in a different way in the kitchen. The notion of being seen beyond the people I make dinner for challenges me to be thoughtful about what I'm doing while I'm here every day.\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://montalvoarts.org/events/culinary_ford_adler/\">\"Coming of Age in the Kitchen\"\u003c/a>\u003cbr>\nReading: Tamar Adler | Dinner: Niki Ford\u003cbr>\nThe Historic Villa, Montalvo Arts Center\u003cbr>\n15400 Montalvo Road, Saratoga\u003cbr>\nThursday, April 12, 7pm\u003cbr>\nGeneral: $65, Members: $50, Students with ID: $12\u003cbr>\nTickets: Montalvo Box Office, 10 am-4 pm 408-961-5858\u003c/p>\n\n",
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"excerpt": "Two Chez Panisse alum -- Niki Ford and Tamar Adler -- cook up a culinary performance art event at Montalvo Arts Center in Saratoga, where Ford serves as the current culinary fellow for the artists in residence.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/lunch-table560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/lunch-table560.jpg\" alt=\"Lunch Table at Montalvo. Photo: Niki Ford\" title=\"Lunch Table at Montalvo. Photo: Niki Ford\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41604\">\u003c/a>\u003cbr>\n\u003cem>An elegant table sets the scene for a simple lunch at Montalvo Arts Center. Photo: Niki Ford\u003c/em>\u003c/p>\n\u003cp>The lunch couldn't have been simpler: A green salad, a fried egg, and some spiced basmati rice with carrot and beet condiments and crispy fried onions. The long wooden table was piled high with pappadams, decorated with deeply-hued anenomes, and included elegantly whimsical, hand-drawn menus, courtesy of the chef.\u003c/p>\n\u003cp>Welcome to \u003ca href=\"http://montalvoarts.org/participants/niki_ford/\">Niki Ford\u003c/a>'s world. The \u003ca href=\"http://montalvoarts.org/\">Montalvo Arts Center\u003c/a> culinary fellow invited a group of media guests to lunch as part of a meet-and-greet in her new role at the international artists residency program in Saratoga. Ford's approach to cooking -- an aesthetic honed from six years in the kitchen at \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> -- is anything but fussy and full of flavor. \u003c/p>\n\u003cp>Like many schooled in the Alice Waters approach to cooking, she allows the choicest ingredients with impeccable provenance to do the heavy lifting. That salad, for instance, included some 20 different kinds of greens grown by local gardener \u003ca href=\"http://eatsbyeden.blogspot.com/\">Eden Israel\u003c/a>, who provides produce to the artists program. And the eggs from \u003ca href=\"http://www.soulfoodfarm.com/\">Soul Food Farm\u003c/a> were fried by the farmer herself Alexis Koefoed. The meal wrapped up with orange and cardamom granita sweetened with honey from Montalvo's own bees.\u003c/p>\n\u003cp>The arts center, celebrating its centennial this year, is located in the woodsy Saratoga hills a short hop from the heart of Silicon Valley. It's set on 175 meandering acres and includes an impressive kitchen garden. A grand Mediterranean-style, historic villa houses an international artist residency program for painters, musicians, writers, and such. The culinary fellowship, now in its ninth year, offers cooks like Ford the opportunity to explore sustainable food practices relevant to cultural life. For the artists in residence, the culinary fellowship means they know most nights someone else is putting dinner on the table. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With degrees in both fine and culinary arts, Ford seems like an ideal fit for the arts center's resident chef. In addition to cooking professionally, she performs conceptual art pieces and spends time exploring visual media through photography, printmaking, and drawing. And she's done stints cooking for creative types at the American Academy in Rome.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/niki-tamar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/niki-tamar.jpg\" alt=\"Niki Ford and Tamar Adler. Photos: Courtesy of Montalvo Arts Center\" title=\"Niki Ford and Tamar Adler. Photos: Courtesy of Montalvo Arts Center\" width=\"532\" height=\"245\" class=\"alignnone size-full wp-image-41606\">\u003c/a>\u003cbr>\n\u003cem>Friends and fellow cooks, Niki Ford (left) and Tamar Adler (right) present \"Coming of Age in the Kitchen.\" Photo: Niki Ford (L): Kate Farnady, Photo Tamar Adler (R): Courtesy of Tamar Adler.\u003c/em>\u003c/p>\n\u003cp>Ford is mixing things up at Montalvo. Tonight, in the first of a series of culinary events she'll curate, she's cooking up an event with a fellow Chez alum, \u003ca href=\"http://www.tamareadler.com/\">Tamar Adler\u003c/a>, author of the widely acclaimed \u003ca href=\"http://www.amazon.com/An-Everlasting-Meal-Cooking-Economy/dp/143918187X\">\u003cem>An Everlasting Meal\u003c/em>\u003c/a>. The two friends and former restaurant mates will blend food, performance, and personal memoir in an evening dubbed \"Coming of Age in the Kitchen,\" which begins with a short story reading by author Adler from her childhood. \u003c/p>\n\u003cp>Adler has previously chronicled her adventures cooking with her brother -- \u003ca href=\"http://www.gilttaste.com/stories/2569-iacp-journalism-award-winner-sibling-rivalry-at-the-stove\">Sibling Rivalry at the Stove\u003c/a> -- in an award-winning story for \u003ca href=\"http://www.gilttaste.com/stories\">Gilt Taste\u003c/a>. Tonight's reading will be followed by a meal based on the story prepared by Ford -- and a surprise guest chef or two.\u003c/p>\n\u003cp>Here's how the evening came about: \u003c/p>\n\u003cblockquote>\u003cp>\"A few months ago, when we were having dinner in New York, Niki stopped me in the middle of my telling her a story and proposed we bring it to a more animated life than my telling could,\" Adler explains. \"I loved her idea immediately: a sort of triple catharsis, for teller, listener, and eater of the meal around which the story revolves.\"\u003c/p>\u003c/blockquote>\n\u003cp>Cooking has always been considered a low art--there to support the high arts, like theater or music, adds Adler. \"But Niki is actually challenging that by having the reading of the story be the background to the meal,\" says the Brooklyn-based writer, who is reading from her book this Saturday at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> and teaching a class, \"How to Boil Water,\" on Monday at \u003ca href=\"http://www.brownpapertickets.com/event/232952\">18 Reasons\u003c/a>. \u003c/p>\n\u003cblockquote>\u003cp>\"High and low are reversed here, or at least smashed up together a little in a way I find exciting.\"\u003c/p>\u003c/blockquote>\n\u003cp>Niki Ford spoke with \u003cstrong>Bay Area Bites\u003c/strong> this week about food, art, and her developing empathy for slugs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage.jpg\" alt=\"produce still life. Photo: Niki Ford\" title=\"produce still life. Photo: Niki Ford\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-41611\">\u003c/a>\u003cbr>\n\u003cem>Culinary artist Niki Ford creates still life images from her farmers' market finds. Photo: Niki Ford\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What does a typical day entail for you at Montalvo?\u003c/strong>\u003c/p>\n\u003cp>I'm responsible for making dinner for the artists here -- up to 15 people or so -- five nights a week. We're working through how I can make a meal for Friday -- maybe a soup cooked ahead -- so that that day is my own to explore and experiment with my art work. It's important to me that this fellowship allow that space. \u003c/p>\n\u003cp>That said, during the week I'm shopping, prepping, cooking, and serving the food at the table. I also sit with the artists at dinner and attempt to engage with them in a meaningful way about the program. But the truth is I'm often thinking things like: \"How long has that lamb been in the oven?\" So I'm constantly back and forth in the kitchen. I'm figuring out as I go along how to both make dinner and show up. I find the best conversations often happen after dinner over a glass of wine.\u003c/p>\n\u003cp>\u003cstrong>What kind of foods are you cooking for the fellows?\u003c/strong>\u003c/p>\n\u003cp>I'm relying on what I know, so there's a sense of ease and flow to most of the meals I'm making. I could just make dinner like a regular person, but I do enjoy a challenge and I have high standards. So it needs to be something that satisfies me creatively. So while my food is simple, there are often several components, and these take time to put together. I'm not sure I know how to make food like a regular person. \u003c/p>\n\u003cp>Recently I've made pasta e fagioli, chicken saltimbocca, and potato, cabbage, and chickpea soup. I'm proud of my Italian ancestry and learned a lot in my travels there about the foods born of Italian peasants that are such beautiful poems. They really do know how to take nothing and make it into something so satisfying and nurturing. There's just something that happens with that soup where the liquids from the potatoes and chickpeas exchange and then marry into something that is greater than the sum of their parts.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/meal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/meal.jpg\" alt=\"meal. Photo: Niki Ford\" title=\"meal. Photo: Niki Ford\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-41620\">\u003c/a>\u003cbr>\n\u003cem>Ford favors simple, aesthetically-pleasing suppers with an emphasis on fresh produce. Photo: Niki Ford\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Where do you find inspiration in the kitchen?\u003c/strong>\u003c/p>\n\u003cp>I can find it in the most unexpected places. I may try something new from cooking with things that people have left behind here. For instance, normally I wouldn't make Italian pasta with Thai red chilies -- I'm not a complete and utter purist but I do believe in traditions. But I mixed the two recently and I liked the greenness of the chilies -- not just the heat -- it was a lesson in not being rigid in the kitchen because it turned out kind of great.\u003c/p>\n\u003cp>\u003cstrong>Can you give us some context for tonight's event?\u003c/strong>\u003c/p>\n\u003cp>It happened very organically. The story will likely stir up emotions in the people who hear it and they'll take those feelings to the table and that will shape the way they connect to the food they're eating. I thought it would be interesting to explore that. \u003c/p>\n\u003cp>\u003cstrong>What creative projects are you working on?\u003c/strong>\u003c/p>\n\u003cp>I'm writing and illustrating a children's book about the soil nutrient cycle from the perspective of a slug. I'm growing my own plants here from seed and spending time in the garden. I'm watching the slugs eat things and I'm trying to have a compassionate attitude towards them. Slugs play an important function in nature --they tell us something about a plant's health. It's developing at it's own pace, which is to say a slug's pace, which I guess is apropo.\u003c/p>\n\u003cp>\u003cstrong>What's the story behind your Montalvo blog, \u003ca href=\"http://mountainsinmyspoon.wordpress.com/\">mountains in my spoon\u003c/a>?\u003c/strong>\u003c/p>\n\u003cp>The posts may serve as notes for a future cookbook. But more immediately the blog is a way for me to keep a record, and bare witness to what I'm doing here, and that inspires me in a different way in the kitchen. The notion of being seen beyond the people I make dinner for challenges me to be thoughtful about what I'm doing while I'm here every day.\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://montalvoarts.org/events/culinary_ford_adler/\">\"Coming of Age in the Kitchen\"\u003c/a>\u003cbr>\nReading: Tamar Adler | Dinner: Niki Ford\u003cbr>\nThe Historic Villa, Montalvo Arts Center\u003cbr>\n15400 Montalvo Road, Saratoga\u003cbr>\nThursday, April 12, 7pm\u003cbr>\nGeneral: $65, Members: $50, Students with ID: $12\u003cbr>\nTickets: Montalvo Box Office, 10 am-4 pm 408-961-5858\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Public House’s New Executive Chef Chris Wade Talks Baseball, Food and Married Life ",
"title": "Public House’s New Executive Chef Chris Wade Talks Baseball, Food and Married Life ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chris-wade-sarah600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chris-wade-sarah3002.jpg\" alt=\"Chefs Sarah and Chris Wade. Photo: Louis Anthony Photography\" title=\"Chefs Sarah and Chris Wade. Photo: Louis Anthony Photography\" width=\"300\" height=\"451\" class=\"alignleft size-full wp-image-41293\">\u003c/a>\u003ca href=\"http://sanfrancisco.giants.mlb.com/schedule/index.jsp?c_id=sf#y=2012&m=4&calendar=DEFAULT\">The San Francisco Giants\u003c/a> home opener game will be at AT&T Park on Friday, April 13. \u003ca href=\"http://publichousesf.com/\">Public House\u003c/a> is the ballpark’s restaurant and pub with a full bar and over 75 different beers and ales. Just in time for game day, Public House has streamlined its menu and food options. Customers can use a secret door leading from the restaurant into AT&T Park, with a “Grab-n-Go” food and drink station. Chris Wade, 28, is the new Executive Chef for Public House, and is working with \u003ca href=\"http://tracidesjardins.com/\">Chef Traci Des Jardins\u003c/a> and Sous Chef Jorge Lumbreras to update the beer-friendly menu. \u003c/p>\n\u003cp>Before taking the helm at Public House, Wade worked at \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>, \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, \u003ca href=\"http://www.postrio.com/\">Postrio\u003c/a> and for the \u003ca href=\"http://www.plumpjack.com/plumpjack/\">Plumpjack Group\u003c/a>. The \u003ca href=\"http://san-francisco.chefs.com/\">California Culinary Academy\u003c/a> grad also worked with \u003ca href=\"http://bostonchefs.com/restaurant/No9Park/chef/patrick-campbell/\">Patrick Campbell\u003c/a> and \u003ca href=\"http://barbaralynch.com/\">Barbara Lynch\u003c/a> at \u003ca href=\"http://www.no9park.com/\">No. 9 Park\u003c/a> in Boston; Massachusetts is his home state. After No. 9 Park, he moved to Philadelphia to work for Michael Solomonov at \u003ca href=\"http://www.zahavrestaurant.com/\">Zahav\u003c/a>. It was from Philadelphia that he and his wife Sarah, a pastry chef, decided to return to San Francisco to work at Prospect. The Wades have been married a year and a half and live in the lower Haight. \u003c/p>\n\u003cp>On Monday, April 9, he will be cooking a special “Welcome Back, San Francisco Giants” $49 three course prix-fixe dinner at \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>, which is Des Jardins’ French-influenced Civic Center restaurant. Three artisanal beers selected by Bar Manager Greg Stone are included, and Passover and vegetarian options are available. Wine pairings will be available on request. Reservations can be made at (415) 861-5555. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/public-house-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/public-house-exterior1000-150x150.jpg\" alt=\"King Street View of the Public House Bar\" title=\"King Street View of the Public House Bar\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41270\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ChrisWade-Traci1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ChrisWade-Traci1000-150x150.jpg\" alt=\"Chefs Chris Wade and Traci Des Jardins\" title=\"Chefs Chris Wade and Traci Des Jardins\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41264\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Here is the menu:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Zuckerman's Asparagus Salad,\u003cbr>\nMacaroni and Cheese Croutons and Spicy Tomato Vinaigrette\u003cbr>\n••••••••\u003cbr>\nBeer Braised Pork Cheeks,\u003cbr>\nToasted Barley Risotto, Fava Beans and Crispy Onion Strings\u003cbr>\n••••••••\u003cbr>\nOld Rasputin Brownie Sundae,\u003cbr>\nChocolate Covered Potato Chip Ice Cream and Salted Caramel Sauce\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> interviewed Chris Wade in person and via telephone.\u003c/p>\n\u003cp>\u003cstrong>What was it like coming up with new Public House menu items (sliders, sandwiches, pretzels and potato chip crusted mac & cheese) that are game day friendly?\u003c/strong>\u003cbr>\nI wanted to make it easier for people to order, so that they could take the food with them to the game. \u003c/p>\n\u003cp>I’m trying to make the food my own. That’s kind of hard, but getting there is also fun. I’m making the food a little more technique based. So it’s still frying, but done in a more thoughtful way. (Wade uses leftover potato skins rather than Panko crumbs to make his croquettes, a green way of thinking that gives the fried exterior a pleasant crunch). \u003c/p>\n\u003cp>You’ll see stuff that I enjoy eating: deviled eggs and mac and cheese. My favorite things to make here are the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">4505 Meats\u003c/a> sliders and the mac and cheese. (Wade’s recipe for Potato Chip Crusted Macaroni and Cheese Bites is featured below). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/devileggs-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/devileggs-700-150x150.jpg\" alt=\"Deviled Eggs, Pico de Gallo and Bacon\" title=\"Deviled Eggs, Pico de Gallo and Bacon\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41266\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chorizofritters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chorizofritters1000-150x150.jpg\" alt=\"Chorizo and jalapeno fritters with roasted jalapeno salsa\" title=\"Chorizo and jalapeno fritters with roasted jalapeno salsa\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41263\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/corndogs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/corndogs1000-150x150.jpg\" alt=\"Mini Corn Dogs\" title=\"Mini Corn Dogs\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41265\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pretzelbites1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pretzelbites1000-150x150.jpg\" alt=\"Soft pretzel bites\" title=\"Soft pretzel bites\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41269\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nuts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nuts1000-150x150.jpg\" alt=\"Peanuts\" title=\"Peanuts\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41268\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000-150x150.jpg\" alt=\"Potato chip crusted mac and cheese square with other bar bites\" title=\"Potato chip crusted mac and cheese square with other bar bites\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41267\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What will you do with your staff to prepare for the baseball season?\u003c/strong>\u003cbr>\nThe Bay Bridge series on April 2 and 4 gave us a chance for “all hands on deck” practice runs. We overstaffed those days so that the crew can see what happens on game day. It’s a good way to produce things in a timely fashion and to get grouped.\u003c/p>\n\u003cp>\u003cstrong>How did you and your wife Sarah meet?\u003c/strong>\u003cbr>\nWe met at Postrio, when she was working pastry and I was working the savory stations. We’ve worked together for Barbara Lynch, and then in Philly. She’s the pastry chef at Prospect. \u003c/p>\n\u003cp>\u003cstrong>Where did you go on your honeymoon?\u003c/strong>\u003cbr>\nWe’re both big beach people, so we went to Kona Village, to a place that had no TVs. We had a relaxing beach trip together. It was later knocked out by the \u003ca href=\"http://www.konavillage.com/\">tsunami\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/06/food-secrets-of-prospects-chef-ravi-kapur/\">Ravi Kapur\u003c/a> is one of your mentors. He is one of the reasons you and Sarah returned to San Francisco. What was the move from one coast to the next like?\u003c/strong>\u003cbr>\nI was texting and keeping in touch with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/01/talking-story-at-ravi-kapurs-pop-up-liholiho-yacht-club/\">Ravi\u003c/a> after working with him at Boulevard. Sarah and I were visiting SF from Philly for our friend's wedding. I met with Ravi and talked to him about Prospect. Sarah and I were toying with coming back here anyway. It turned out that Prospect’s Sous Chef had to get back to New York. To begin working at Prospect right away, I left Philly two days after our honeymoon. Sarah puts up with quite a bit, because I had to rush out here to make it happen. I slept on a friend’s couch for one month while she moved everything out here. We spent our first month as a married couple apart. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://wholefoodsmarket.com/stores/soma/\">Whole Foods\u003c/a>, for seafood.\u003cbr>\nI go to the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building Farmers’ Market\u003c/a>, too. Baby fava beans are my favorite thing of the year. They’re only here for two weeks out of the year. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite off-night spots?\u003c/strong>\u003cbr>\nWe go in phases. Right now, it’s an Asian phase. \u003ca href=\"http://www.yelp.com/biz/halu-san-francisco\">Halu\u003c/a> is good, for all the yakitori and ramen. We live four buildings away from \u003ca href=\"http://www.toronado.com/\">Toronado\u003c/a>, and I like to support it. I’ve been going there for a long time. My favorite day off is to go to \u003ca href=\"http://rosamundesausagegrill.com/haight-street\">Rosamunde\u003c/a>, then Toronado, and then to \u003ca href=\"http://www.amoeba.com/\">Amoeba Records\u003c/a>.\u003c/p>\n\u003cp>We go to \u003ca href=\"http://www.maven-sf.com/\">Maven\u003c/a> a lot for the drinks, since we know the folks there from Prospect. They have a pretty decent selection.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy favorite day of the year is Thanksgiving, because of the food. One year, we did a cassoulet Thanksgiving, with family, which is less traditional food-wise. We’ve had good Thanksgiving meals with restaurant friends, too.\u003c/p>\n\u003cp>We try to eat healthy at home, so it’s a lot of salad, grains, fish, and chicken. We do love \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>’s steak, meat, and pork chops. Their porchetta was really good... we ate it in less than five minutes, with veggie sides. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nIce cream. I could eat a quart every day. I love all flavors of ice cream. We serve \u003ca href=\"http://www.humphryslocombe.com/%7C_Flavors_%7C.html\">Humphry Slocombe\u003c/a> at Public House. At home, I get Ben & Jerry’s full fat ice cream. I love soft serve, too.\u003c/p>\n\u003cp>\u003cstrong>What else is new?\u003c/strong>\u003cbr>\nWe’re in the process of getting a chocolate lab (dog). I had Labrador dogs as a kid. Sarah had a golden retriever, but that’s too much for me... all that hair.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mac-n-cheese-bites560.jpg\" alt=\"Potato Chip Crusted Mac and Cheese Square with other Bar Bites\" title=\"Potato Chip Crusted Mac and Cheese Square with other Bar Bites\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-41257\">\u003c/a>\u003cbr>\n\u003cem>Potato Chip Crusted Macaroni and Cheese Square with other Bar Bites\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Potato Chip Crusted Macaroni and Cheese Bites with Tomato Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 30 bites (enough for 10 people as an appetizer)\u003c/p>\n\u003cp>\u003cstrong>Cheese Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2oz butter\u003cbr>\n2oz flour\u003cbr>\n2 cup heavy cream\u003cbr>\n1/2 cup of each cheese grated, white cheddar, provolone, Gruyere, and Monterey Jack\u003cbr>\n1/2 tsp. cayenne\u003cbr>\nSalt and pepper to taste (approx. 1 TBSP salt and 1/2 tsp. pepper)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMake a roux with the butter and flour in a small heavy bottomed saucepan. At the same time bring the cream to a simmer in a medium heavy bottomed saucepan over medium heat. Once the cream is hot, carefully whisk in the roux and allow to cook for 5 minutes to thicken. Add the grated cheeses, cayenne, salt, and pepper, and whisk vigorously to incorporate. Turn the heat down to low and allow cheese to melt to a smooth consistency, whisking regularly to prevent scorching. Once cheese is melted and homogenous, turn off heat but keep sauce warm.\u003c/p>\n\u003cp>\u003cstrong>Macaroni\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 QT raw elbow macaroni\u003cbr>\n1.5 gallons water\u003cbr>\n1 cup salt\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBring the water and salt to a rolling boil. Add macaroni and cook for 2 minutes less then directed to on the package. Once cooked strain and rinse with cold water to stop the macaroni from cooking.\u003c/p>\n\u003cp>Once macaroni is cooked, fold it into the warm cheese sauce and cook together over low heat, stirring constantly with a wooden spoon or heat resistant spatula. When macaroni is tender remove the pan from heat and slowly pour macaroni and cheese mixture into an 8x10 inch sheet tray or baking dish that has been generously sprayed with nonstick spray. Place in the refrigerator to cool overnight. The next day cut around the edge of the pan to help release the block of macaroni and cheese and unmold it onto a cutting board. Portion into 1.5 inch squares and return to the refrigerator until ready to bread.\u003c/p>\n\u003cp>\u003cstrong>Breading\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup panko\u003cbr>\n1 cup crushed potato chips\u003cbr>\n1 cup all purpose flour\u003cbr>\n3 eggs beaten\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine panko and potato chips in a food processor and pulse until chips and panko are roughly the same size. Take portioned macaroni and cheese one at a time and toss lightly in the flour, then dip in the beaten egg mixture, and then toss in the potato chip/panko crust.\u003c/p>\n\u003cp>Once all bites have been breaded cook them in a fryer or Dutch oven filled with rice bran oil set to 350F until crust is golden brown (approx. 4 minutes). Strain onto a paper towel and lightly sprinkle with kosher salt. Serve immediately with your choice of dipping sauce (we use a spicy tomato jam) or as a crouton substitute with a salad.\u003c/p>\n\u003cp>\u003cstrong>Tomato Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cloves garlic\u003cbr>\n1/4 white onion\u003cbr>\n1 TBSP olive oil\u003cbr>\n1 QT crushed tomatoes with juice\u003cbr>\n1/4 tsp. cayenne\u003cbr>\n1 1/2 TBSP Tabasco sauce\u003cbr>\n1/2 TBSP kosher salt\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nSlice the onion and garlic and sweat with the oil in a saucepan over medium heat. Once tender add the chopped tomatoes cayenne and salt and cook over medium heat until the tomato liquid has reduced by 1/4. Remove from heat and allow to cool slightly before blending in a food processor with Tabasco sauce.\u003c/p>\n\n",
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"excerpt": "The upcoming 2012 baseball season means SF Giants fans will eat and celebrate at AT&T Park. Public House’s new Executive Chef Chris Wade talks about baseball, food, his pastry chef wife and his local food favorites.",
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"description": "The upcoming 2012 baseball season means SF Giants fans will eat and celebrate at AT&T Park. Public House’s new Executive Chef Chris Wade talks about baseball, food, his pastry chef wife and his local food favorites.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chris-wade-sarah600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chris-wade-sarah3002.jpg\" alt=\"Chefs Sarah and Chris Wade. Photo: Louis Anthony Photography\" title=\"Chefs Sarah and Chris Wade. Photo: Louis Anthony Photography\" width=\"300\" height=\"451\" class=\"alignleft size-full wp-image-41293\">\u003c/a>\u003ca href=\"http://sanfrancisco.giants.mlb.com/schedule/index.jsp?c_id=sf#y=2012&m=4&calendar=DEFAULT\">The San Francisco Giants\u003c/a> home opener game will be at AT&T Park on Friday, April 13. \u003ca href=\"http://publichousesf.com/\">Public House\u003c/a> is the ballpark’s restaurant and pub with a full bar and over 75 different beers and ales. Just in time for game day, Public House has streamlined its menu and food options. Customers can use a secret door leading from the restaurant into AT&T Park, with a “Grab-n-Go” food and drink station. Chris Wade, 28, is the new Executive Chef for Public House, and is working with \u003ca href=\"http://tracidesjardins.com/\">Chef Traci Des Jardins\u003c/a> and Sous Chef Jorge Lumbreras to update the beer-friendly menu. \u003c/p>\n\u003cp>Before taking the helm at Public House, Wade worked at \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>, \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, \u003ca href=\"http://www.postrio.com/\">Postrio\u003c/a> and for the \u003ca href=\"http://www.plumpjack.com/plumpjack/\">Plumpjack Group\u003c/a>. The \u003ca href=\"http://san-francisco.chefs.com/\">California Culinary Academy\u003c/a> grad also worked with \u003ca href=\"http://bostonchefs.com/restaurant/No9Park/chef/patrick-campbell/\">Patrick Campbell\u003c/a> and \u003ca href=\"http://barbaralynch.com/\">Barbara Lynch\u003c/a> at \u003ca href=\"http://www.no9park.com/\">No. 9 Park\u003c/a> in Boston; Massachusetts is his home state. After No. 9 Park, he moved to Philadelphia to work for Michael Solomonov at \u003ca href=\"http://www.zahavrestaurant.com/\">Zahav\u003c/a>. It was from Philadelphia that he and his wife Sarah, a pastry chef, decided to return to San Francisco to work at Prospect. The Wades have been married a year and a half and live in the lower Haight. \u003c/p>\n\u003cp>On Monday, April 9, he will be cooking a special “Welcome Back, San Francisco Giants” $49 three course prix-fixe dinner at \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>, which is Des Jardins’ French-influenced Civic Center restaurant. Three artisanal beers selected by Bar Manager Greg Stone are included, and Passover and vegetarian options are available. Wine pairings will be available on request. Reservations can be made at (415) 861-5555. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/public-house-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/public-house-exterior1000-150x150.jpg\" alt=\"King Street View of the Public House Bar\" title=\"King Street View of the Public House Bar\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41270\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ChrisWade-Traci1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ChrisWade-Traci1000-150x150.jpg\" alt=\"Chefs Chris Wade and Traci Des Jardins\" title=\"Chefs Chris Wade and Traci Des Jardins\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41264\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Here is the menu:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Zuckerman's Asparagus Salad,\u003cbr>\nMacaroni and Cheese Croutons and Spicy Tomato Vinaigrette\u003cbr>\n••••••••\u003cbr>\nBeer Braised Pork Cheeks,\u003cbr>\nToasted Barley Risotto, Fava Beans and Crispy Onion Strings\u003cbr>\n••••••••\u003cbr>\nOld Rasputin Brownie Sundae,\u003cbr>\nChocolate Covered Potato Chip Ice Cream and Salted Caramel Sauce\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> interviewed Chris Wade in person and via telephone.\u003c/p>\n\u003cp>\u003cstrong>What was it like coming up with new Public House menu items (sliders, sandwiches, pretzels and potato chip crusted mac & cheese) that are game day friendly?\u003c/strong>\u003cbr>\nI wanted to make it easier for people to order, so that they could take the food with them to the game. \u003c/p>\n\u003cp>I’m trying to make the food my own. That’s kind of hard, but getting there is also fun. I’m making the food a little more technique based. So it’s still frying, but done in a more thoughtful way. (Wade uses leftover potato skins rather than Panko crumbs to make his croquettes, a green way of thinking that gives the fried exterior a pleasant crunch). \u003c/p>\n\u003cp>You’ll see stuff that I enjoy eating: deviled eggs and mac and cheese. My favorite things to make here are the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">4505 Meats\u003c/a> sliders and the mac and cheese. (Wade’s recipe for Potato Chip Crusted Macaroni and Cheese Bites is featured below). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/devileggs-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/devileggs-700-150x150.jpg\" alt=\"Deviled Eggs, Pico de Gallo and Bacon\" title=\"Deviled Eggs, Pico de Gallo and Bacon\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41266\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chorizofritters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chorizofritters1000-150x150.jpg\" alt=\"Chorizo and jalapeno fritters with roasted jalapeno salsa\" title=\"Chorizo and jalapeno fritters with roasted jalapeno salsa\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41263\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/corndogs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/corndogs1000-150x150.jpg\" alt=\"Mini Corn Dogs\" title=\"Mini Corn Dogs\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41265\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pretzelbites1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pretzelbites1000-150x150.jpg\" alt=\"Soft pretzel bites\" title=\"Soft pretzel bites\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41269\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nuts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nuts1000-150x150.jpg\" alt=\"Peanuts\" title=\"Peanuts\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41268\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000-150x150.jpg\" alt=\"Potato chip crusted mac and cheese square with other bar bites\" title=\"Potato chip crusted mac and cheese square with other bar bites\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41267\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What will you do with your staff to prepare for the baseball season?\u003c/strong>\u003cbr>\nThe Bay Bridge series on April 2 and 4 gave us a chance for “all hands on deck” practice runs. We overstaffed those days so that the crew can see what happens on game day. It’s a good way to produce things in a timely fashion and to get grouped.\u003c/p>\n\u003cp>\u003cstrong>How did you and your wife Sarah meet?\u003c/strong>\u003cbr>\nWe met at Postrio, when she was working pastry and I was working the savory stations. We’ve worked together for Barbara Lynch, and then in Philly. She’s the pastry chef at Prospect. \u003c/p>\n\u003cp>\u003cstrong>Where did you go on your honeymoon?\u003c/strong>\u003cbr>\nWe’re both big beach people, so we went to Kona Village, to a place that had no TVs. We had a relaxing beach trip together. It was later knocked out by the \u003ca href=\"http://www.konavillage.com/\">tsunami\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/06/food-secrets-of-prospects-chef-ravi-kapur/\">Ravi Kapur\u003c/a> is one of your mentors. He is one of the reasons you and Sarah returned to San Francisco. What was the move from one coast to the next like?\u003c/strong>\u003cbr>\nI was texting and keeping in touch with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/01/talking-story-at-ravi-kapurs-pop-up-liholiho-yacht-club/\">Ravi\u003c/a> after working with him at Boulevard. Sarah and I were visiting SF from Philly for our friend's wedding. I met with Ravi and talked to him about Prospect. Sarah and I were toying with coming back here anyway. It turned out that Prospect’s Sous Chef had to get back to New York. To begin working at Prospect right away, I left Philly two days after our honeymoon. Sarah puts up with quite a bit, because I had to rush out here to make it happen. I slept on a friend’s couch for one month while she moved everything out here. We spent our first month as a married couple apart. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://wholefoodsmarket.com/stores/soma/\">Whole Foods\u003c/a>, for seafood.\u003cbr>\nI go to the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building Farmers’ Market\u003c/a>, too. Baby fava beans are my favorite thing of the year. They’re only here for two weeks out of the year. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite off-night spots?\u003c/strong>\u003cbr>\nWe go in phases. Right now, it’s an Asian phase. \u003ca href=\"http://www.yelp.com/biz/halu-san-francisco\">Halu\u003c/a> is good, for all the yakitori and ramen. We live four buildings away from \u003ca href=\"http://www.toronado.com/\">Toronado\u003c/a>, and I like to support it. I’ve been going there for a long time. My favorite day off is to go to \u003ca href=\"http://rosamundesausagegrill.com/haight-street\">Rosamunde\u003c/a>, then Toronado, and then to \u003ca href=\"http://www.amoeba.com/\">Amoeba Records\u003c/a>.\u003c/p>\n\u003cp>We go to \u003ca href=\"http://www.maven-sf.com/\">Maven\u003c/a> a lot for the drinks, since we know the folks there from Prospect. They have a pretty decent selection.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy favorite day of the year is Thanksgiving, because of the food. One year, we did a cassoulet Thanksgiving, with family, which is less traditional food-wise. We’ve had good Thanksgiving meals with restaurant friends, too.\u003c/p>\n\u003cp>We try to eat healthy at home, so it’s a lot of salad, grains, fish, and chicken. We do love \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>’s steak, meat, and pork chops. Their porchetta was really good... we ate it in less than five minutes, with veggie sides. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nIce cream. I could eat a quart every day. I love all flavors of ice cream. We serve \u003ca href=\"http://www.humphryslocombe.com/%7C_Flavors_%7C.html\">Humphry Slocombe\u003c/a> at Public House. At home, I get Ben & Jerry’s full fat ice cream. I love soft serve, too.\u003c/p>\n\u003cp>\u003cstrong>What else is new?\u003c/strong>\u003cbr>\nWe’re in the process of getting a chocolate lab (dog). I had Labrador dogs as a kid. Sarah had a golden retriever, but that’s too much for me... all that hair.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mac-n-cheese-bites560.jpg\" alt=\"Potato Chip Crusted Mac and Cheese Square with other Bar Bites\" title=\"Potato Chip Crusted Mac and Cheese Square with other Bar Bites\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-41257\">\u003c/a>\u003cbr>\n\u003cem>Potato Chip Crusted Macaroni and Cheese Square with other Bar Bites\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Potato Chip Crusted Macaroni and Cheese Bites with Tomato Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 30 bites (enough for 10 people as an appetizer)\u003c/p>\n\u003cp>\u003cstrong>Cheese Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2oz butter\u003cbr>\n2oz flour\u003cbr>\n2 cup heavy cream\u003cbr>\n1/2 cup of each cheese grated, white cheddar, provolone, Gruyere, and Monterey Jack\u003cbr>\n1/2 tsp. cayenne\u003cbr>\nSalt and pepper to taste (approx. 1 TBSP salt and 1/2 tsp. pepper)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMake a roux with the butter and flour in a small heavy bottomed saucepan. At the same time bring the cream to a simmer in a medium heavy bottomed saucepan over medium heat. Once the cream is hot, carefully whisk in the roux and allow to cook for 5 minutes to thicken. Add the grated cheeses, cayenne, salt, and pepper, and whisk vigorously to incorporate. Turn the heat down to low and allow cheese to melt to a smooth consistency, whisking regularly to prevent scorching. Once cheese is melted and homogenous, turn off heat but keep sauce warm.\u003c/p>\n\u003cp>\u003cstrong>Macaroni\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 QT raw elbow macaroni\u003cbr>\n1.5 gallons water\u003cbr>\n1 cup salt\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBring the water and salt to a rolling boil. Add macaroni and cook for 2 minutes less then directed to on the package. Once cooked strain and rinse with cold water to stop the macaroni from cooking.\u003c/p>\n\u003cp>Once macaroni is cooked, fold it into the warm cheese sauce and cook together over low heat, stirring constantly with a wooden spoon or heat resistant spatula. When macaroni is tender remove the pan from heat and slowly pour macaroni and cheese mixture into an 8x10 inch sheet tray or baking dish that has been generously sprayed with nonstick spray. Place in the refrigerator to cool overnight. The next day cut around the edge of the pan to help release the block of macaroni and cheese and unmold it onto a cutting board. Portion into 1.5 inch squares and return to the refrigerator until ready to bread.\u003c/p>\n\u003cp>\u003cstrong>Breading\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup panko\u003cbr>\n1 cup crushed potato chips\u003cbr>\n1 cup all purpose flour\u003cbr>\n3 eggs beaten\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine panko and potato chips in a food processor and pulse until chips and panko are roughly the same size. Take portioned macaroni and cheese one at a time and toss lightly in the flour, then dip in the beaten egg mixture, and then toss in the potato chip/panko crust.\u003c/p>\n\u003cp>Once all bites have been breaded cook them in a fryer or Dutch oven filled with rice bran oil set to 350F until crust is golden brown (approx. 4 minutes). Strain onto a paper towel and lightly sprinkle with kosher salt. Serve immediately with your choice of dipping sauce (we use a spicy tomato jam) or as a crouton substitute with a salad.\u003c/p>\n\u003cp>\u003cstrong>Tomato Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cloves garlic\u003cbr>\n1/4 white onion\u003cbr>\n1 TBSP olive oil\u003cbr>\n1 QT crushed tomatoes with juice\u003cbr>\n1/4 tsp. cayenne\u003cbr>\n1 1/2 TBSP Tabasco sauce\u003cbr>\n1/2 TBSP kosher salt\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Film Review: Jiro Dreams of Sushi",
"title": "Film Review: Jiro Dreams of Sushi",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/jiro-e1333350528804.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/jiro-e1333350528804.jpg\" alt=\"jiro\" title=\"jiro\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-41109\">\u003c/a>\u003cbr>\n\u003cem>Image courtesy of Magnolia Pictures\u003c/em>\u003c/p>\n\u003cp>There’s a long list of films that celebrate the pleasures of eating -- \u003cem>Babette’s Feast\u003c/em>, \u003cem>Tampopo\u003c/em>, \u003cem>Like Water For Chocolate\u003c/em>, \u003cem>Eat Drink Man Woman\u003c/em> and \u003cem>Big Night\u003c/em> to name a few -- and as someone who has a deep appreciation for both food and films, I was looking forward to the documentary \u003cem>\u003ca href=\"http://www.magpictures.com/jirodreamsofsushi/#\">Jiro Dreams of Sushi\u003c/a>\u003c/em> coming to theatres in the Bay Area this month.\u003c/p>\n\u003cp>The original inspiration for the film, according to filmmaker David Geld, came from the “frequent family trips to Japan while growing up” and “ultimately led to his fascination and admiration for the art of making sushi.” \u003c/p>\n\u003cp>“After college, I saw BBC’s “Planet Earth,” and immediately thought that it would be great if someone made a movie like that about the world’s best sushi chef. I always felt that sushi is the most visually creative food. And the sushi chef is the ultimate showman.” \u003c/p>\n\u003cp>Gelb met the \u003ca href=\"http://www.bloomberg.com/apps/news?pid=newsarchive&sid=aLjI731yfjhk\">three-star Michelin\u003c/a> chef, Jiro Ono, during a tour of Tokyo’s finest sushi restaurants with food critic Masuhiro Yamamoto (who’s also featured in the film.) Upon eating “the most delicious sushi of his life,” Gelb knew that “this man would be the subject of the film.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/3-e1333350588569.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/3-e1333350588569.jpg\" alt=\"nigiri\" title=\"nigiri\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-41110\">\u003c/a>\u003cbr>\n\u003cem>Image courtesy of Magnolia Pictures\u003c/em>\u003c/p>\n\u003cp>While the documentary has many mouth-watering close-ups of delectable nigiri waiting to be eaten, the most alluring aspect of the film is Jiro’s philosophy on the meaning of human existence. His sushi is the artful manifestation of the wisdom he's attained over the course of a long, fruitful and arduous life, and he hopes everyone finds their own personal obsession: \"Once you decide on your occupation, you must immerse yourself in your work.\"\u003c/p>\n\u003cp>He’s a \u003cem>shokunin\u003c/em>, or a master of his profession, to the highest degree. With his bald head and wizened visage, he's like a fastidious monk who adheres to a strict daily routine. Jiro boards the subway from the same spot every morning and rarely takes a day off. He watches each customer very closely as they dine in front of him, with an intense yet inscrutable expression, to observe their reaction to his handiwork. They only serve sushi; no appetizers, no sake, reservations are required at least a month in advance and the menu is decided by Jiro on a daily basis. And Jiro is so all-consumed by his creativity that he even dreams of sushi ideas at night -- hence the title of the film.\u003c/p>\n\u003cp>Although Jiro is revered as a living national treasure by the Japanese, his perfectionism leaves him never completely satisfied with results. He always feels that his next dish can be a little better and so he continues to try and find ways to improve his cuisine. He’s passed on this relentless drive to his two sons, Yoshikazu (who works with him at Sukiyabashi Jiro, his small, 10-seat restaurant that’s located in the Ginza subway station) and Takashi (who runs a second location in the Roppongi Hills neighborhood.) \u003c/p>\n\u003cp>Yoshikazu plans to assume the leadership role at the restaurant someday, which may be in the near future although his 87-year-old father shows no signs of slowing down. The pressure he feels to uphold his father’s rigorous standards is quite evident, but he hopes to sustain Jiro’s legacy despite the difficulty in maintaining such a high level of artistry. Yoshikazu is fortunate that he’s directly taken on the role of working with an inner circle of valued suppliers at the Tsukiji fish market -- and the restaurant’s rice dealer -- who share the same devotion to high quality as they do. These relationships ensure he’ll continue to get the best tuna, eel, wild shrimp and other seafood that’s available. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/4-e1333351655236.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/4-e1333351655236.jpg\" alt=\"tuna\" title=\"tuna\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-41118\">\u003c/a>\u003cbr>\n\u003cem>Image courtesy of Magnolia Pictures\u003c/em>\u003c/p>\n\u003cp>The film also touches briefly on the history and burgeoning popularity of sushi, sustainability issues and the complexity of family life -- particularly father-and-son relationships. Jiro’s father’s disappearance from his life at an early age forced him to acquire his hardcore work ethic at the tender age of 7. And perhaps this abandonment compelled him to keep his sons close by his side; instead of allowing them to attending college when they expressed a desire to go to school, they obeyed his request to begin their long apprenticeship in sushi. \u003c/p>\n\u003cp>My lone quibble with the documentary was the heavy reliance on Phillip Glass compositions in the film’s soundtrack, which has long been over-used by fellow documentarian Errol Morris. And one other caveat: you may be tempted (as my friends and I were) to eat sushi afterwards, but after being exposed to Jiro’s fine attention to detail, you may find your next meal might not measure up what you just watched onscreen.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/0VB_DrsHDQ0\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n",
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"excerpt": "As someone who has a deep appreciation for both food and films, I was looking forward to the documentary Jiro Dreams of Sushi coming to theatres in the Bay Area this month.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/jiro-e1333350528804.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/jiro-e1333350528804.jpg\" alt=\"jiro\" title=\"jiro\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-41109\">\u003c/a>\u003cbr>\n\u003cem>Image courtesy of Magnolia Pictures\u003c/em>\u003c/p>\n\u003cp>There’s a long list of films that celebrate the pleasures of eating -- \u003cem>Babette’s Feast\u003c/em>, \u003cem>Tampopo\u003c/em>, \u003cem>Like Water For Chocolate\u003c/em>, \u003cem>Eat Drink Man Woman\u003c/em> and \u003cem>Big Night\u003c/em> to name a few -- and as someone who has a deep appreciation for both food and films, I was looking forward to the documentary \u003cem>\u003ca href=\"http://www.magpictures.com/jirodreamsofsushi/#\">Jiro Dreams of Sushi\u003c/a>\u003c/em> coming to theatres in the Bay Area this month.\u003c/p>\n\u003cp>The original inspiration for the film, according to filmmaker David Geld, came from the “frequent family trips to Japan while growing up” and “ultimately led to his fascination and admiration for the art of making sushi.” \u003c/p>\n\u003cp>“After college, I saw BBC’s “Planet Earth,” and immediately thought that it would be great if someone made a movie like that about the world’s best sushi chef. I always felt that sushi is the most visually creative food. And the sushi chef is the ultimate showman.” \u003c/p>\n\u003cp>Gelb met the \u003ca href=\"http://www.bloomberg.com/apps/news?pid=newsarchive&sid=aLjI731yfjhk\">three-star Michelin\u003c/a> chef, Jiro Ono, during a tour of Tokyo’s finest sushi restaurants with food critic Masuhiro Yamamoto (who’s also featured in the film.) Upon eating “the most delicious sushi of his life,” Gelb knew that “this man would be the subject of the film.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/3-e1333350588569.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/3-e1333350588569.jpg\" alt=\"nigiri\" title=\"nigiri\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-41110\">\u003c/a>\u003cbr>\n\u003cem>Image courtesy of Magnolia Pictures\u003c/em>\u003c/p>\n\u003cp>While the documentary has many mouth-watering close-ups of delectable nigiri waiting to be eaten, the most alluring aspect of the film is Jiro’s philosophy on the meaning of human existence. His sushi is the artful manifestation of the wisdom he's attained over the course of a long, fruitful and arduous life, and he hopes everyone finds their own personal obsession: \"Once you decide on your occupation, you must immerse yourself in your work.\"\u003c/p>\n\u003cp>He’s a \u003cem>shokunin\u003c/em>, or a master of his profession, to the highest degree. With his bald head and wizened visage, he's like a fastidious monk who adheres to a strict daily routine. Jiro boards the subway from the same spot every morning and rarely takes a day off. He watches each customer very closely as they dine in front of him, with an intense yet inscrutable expression, to observe their reaction to his handiwork. They only serve sushi; no appetizers, no sake, reservations are required at least a month in advance and the menu is decided by Jiro on a daily basis. And Jiro is so all-consumed by his creativity that he even dreams of sushi ideas at night -- hence the title of the film.\u003c/p>\n\u003cp>Although Jiro is revered as a living national treasure by the Japanese, his perfectionism leaves him never completely satisfied with results. He always feels that his next dish can be a little better and so he continues to try and find ways to improve his cuisine. He’s passed on this relentless drive to his two sons, Yoshikazu (who works with him at Sukiyabashi Jiro, his small, 10-seat restaurant that’s located in the Ginza subway station) and Takashi (who runs a second location in the Roppongi Hills neighborhood.) \u003c/p>\n\u003cp>Yoshikazu plans to assume the leadership role at the restaurant someday, which may be in the near future although his 87-year-old father shows no signs of slowing down. The pressure he feels to uphold his father’s rigorous standards is quite evident, but he hopes to sustain Jiro’s legacy despite the difficulty in maintaining such a high level of artistry. Yoshikazu is fortunate that he’s directly taken on the role of working with an inner circle of valued suppliers at the Tsukiji fish market -- and the restaurant’s rice dealer -- who share the same devotion to high quality as they do. These relationships ensure he’ll continue to get the best tuna, eel, wild shrimp and other seafood that’s available. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/4-e1333351655236.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/4-e1333351655236.jpg\" alt=\"tuna\" title=\"tuna\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-41118\">\u003c/a>\u003cbr>\n\u003cem>Image courtesy of Magnolia Pictures\u003c/em>\u003c/p>\n\u003cp>The film also touches briefly on the history and burgeoning popularity of sushi, sustainability issues and the complexity of family life -- particularly father-and-son relationships. Jiro’s father’s disappearance from his life at an early age forced him to acquire his hardcore work ethic at the tender age of 7. And perhaps this abandonment compelled him to keep his sons close by his side; instead of allowing them to attending college when they expressed a desire to go to school, they obeyed his request to begin their long apprenticeship in sushi. \u003c/p>\n\u003cp>My lone quibble with the documentary was the heavy reliance on Phillip Glass compositions in the film’s soundtrack, which has long been over-used by fellow documentarian Errol Morris. And one other caveat: you may be tempted (as my friends and I were) to eat sushi afterwards, but after being exposed to Jiro’s fine attention to detail, you may find your next meal might not measure up what you just watched onscreen.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/0VB_DrsHDQ0\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Q&A with Comstock Saloon Chef Carlo Espinas",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Carlo-Espinas400.jpg\">\u003cimg class=\"alignnone size-full wp-image-40588\" title=\"Carlo Espinas. Photo: Liza Gershman\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Carlo-Espinas400.jpg\" alt=\"Carlo Espinas. Photo: Liza Gershman\" width=\"400\" height=\"601\">\u003c/a>\u003cbr>\n\u003cem>Carlo Espinas. Photo: Liza Gershman\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> opened in North Beach in 2009. Saloon Keepers \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/28/qa-with-comstock-saloon-keeper-jonny-raglin-2/\">Jonny Raglin\u003c/a> and Jeff Hollinger crafted the bar program, and \u003ca href=\"http://www.comstocksaloon.com/menu.php\">the menu\u003c/a> from chef Carlo Espinas is classic Gold Coast San Francisco. His menu favorites are braised beef shank & bone marrow pot-pie and potted pork with country ham, mustard and warm bread (not currently featured on the menu). Espinas serves up a “Free Lunch” on Friday, for any customer who buys two adult beverages. This writer sampled the Scotch Egg Salad on a recent visit, and the chef’s recipe is cited below. The saloon’s design, menu and staff uniform all reflect an earlier era, and the building’s history can be dated to 1907.\u003c/p>\n\u003cp>Espinas is from Fremont and started working in the food industry as a teenager. He worked at Café Tallulah (now shuttered) and at \u003ca href=\"http://www.noahs.com/\">Noah’s Bagels\u003c/a>. Initially interested in journalism, he worked as a freelance writer while living in New York after graduating from American University. He decided restaurant work had major appeal and returned to the Bay Area and enrolled at the \u003ca href=\"http://www.chefs.edu/San-Francisco\">California Culinary Academy\u003c/a>, while working at \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> and \u003ca href=\"http://www.acoterestaurant.com/\">À Côté\u003c/a>. Around this time, he did poultry prep and frying for the much celebrated fried chicken sandwich at \u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty\u003c/a>. Espinas worked as the opening chef for \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a> and later went on to work at \u003ca href=\"http://www.caminorestaurant.com/\">Camino Restaurant\u003c/a> in Oakland.\u003c/p>\n\u003cp>Espinas said that he still visits Russell Moore at Camino and that he learned to properly use fire from Moore. With this method, “it’s a boldness to treat the ingredients the way that you want rather than the way everyone else does.”\u003c/p>\n\u003cp>The young chef lives in the Mission and is single. He enjoys cooking for friends and playing “an intense game” of table tennis.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How is your cooking style unfolding at Comstock?\u003c/strong>\u003cbr>\nI’m not the same stereotypical male chef and like simple or country cooking. That means I am not as enamored with modern techniques and take different clues from different cultures. You get something fresh without being overwrought. With our cocktails, there are at most three to five ingredients. So we go with simple food combinations that are not complicated. Our pig and a biscuit dish is inspired by a visit to a \u003ca href=\"http://www.popeyes.com/\">Popeye’s\u003c/a> Louisiana Chicken at the airport in North Carolina.\u003c/p>\n\u003cp>I’m used to working with a changing menu but I’m so tired of the pepper jelly here [Editor’s Note: the pepper jelly and crackers remain a popular staple item]. We have an extra menu to show some creativity and lightness, while being in tune with the seasons. People trust us and our regular customers stay happy with the food.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\nTo be honest, I don't do a lot of shopping for myself. When I do cook, I have a specific dish and an ingredient list. It’ll be a one-pot kind of thing, a soup or stew.\u003c/p>\n\u003cp>I like to go \u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> a lot, and the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building Farmers' Market\u003c/a> during the week. I avoid going to the market there on Saturdays. If I’m not out of the house by nine, forget about heading there.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite off-night spots?\u003c/strong>\u003cbr>\nI’m friends with the crew at \u003ca href=\"http://farmtablesf.com/\">farm:table\u003c/a>. I’ll drive there on my way to work. It’s fun to see a lot of the same characters when I stop in there.\u003c/p>\n\u003cp>I go to \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a> on my way home. If I see a spot at the bar, I’ll sneak in and sit there. It’s a place that embodies the best of both worlds, and you have the very fine dining that’s also comfortable. Their squid dish is good.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nIn my family, eating crab together is a big one. For Thanksgiving, we always have crab and turkey. For Christmas, we do roast beef.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nI have a lot of those. Smoked salmon was one of the first things I was obsessed with as a kid. When I enjoy, say, a tuna melt, that meal is all I can think of for the entire week. I live right around the corner from \u003ca href=\"http://www.sfmrpickles.com/\">Mr. Pickle’s\u003c/a>, and I enjoy their traditional pastrami sandwich from the counter. It’s called the Diana, and is number five on the menu. I love smoked meats and smoked fish.\u003c/p>\n\u003cp>\u003cstrong>Where do you think we are with food in the Bay Area?\u003c/strong>\u003cbr>\nComfort food had a good run and then we saw cool stuff coming out of the food trucks. Places like \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a> and \u003ca href=\"http://www.saisonsf.com/\">Saison\u003c/a> are doing interesting food. SF rules the middle ground for food and that continues to develop. When I travel to other cities, there can be dead zones for food.\u003c/p>\n\u003cp>\u003cstrong>Any news you can share?\u003c/strong>\u003cbr>\nIt’s hard to get away from work but I love to travel around the U.S. I plan on visiting Nashville, where my friend from Bakesale Betty’s owns a spot called \u003ca href=\"http://www.dozen-nashville.com/\">Dozen\u003c/a>, which is a sweet shop. I’d like to also go to Austin. I recently went to New Orleans and had a lot of baked oysters. New Orleans is similar to San Francisco because it’s a cocktail town, which means you can’t really find a great salad. After three days, I need to take a break from that.\u003c/p>\n\u003cp>\u003cstrong>What’s in your future?\u003c/strong>\u003cbr>\nI really like starting things, and have a personality suited towards that. I’m always looking for new projects. It’s important to see things and really execute, but I’m restless.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/scotch-egg560.jpg\">\u003cimg class=\"alignnone size-full wp-image-40586\" title=\"Scotch Egg\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/scotch-egg560.jpg\" alt=\"Scotch Egg\" width=\"560\" height=\"418\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Scotch Egg\u003c/strong>\u003cbr>\n\u003cem>Carlo Espinas, Comstock Saloon\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 lb bulk sausage\u003cbr>\n4 medium boiled eggs, peeled –so we simmer the eggs for 10 minutes and then cool in an ice bath\u003cbr>\n2 eggs – for egg wash\u003cbr>\nApprox. 2 cups Flour for dredging\u003cbr>\nApprox. 4 cups Breadcrumbs - I prefer coarse breadcrumbs, like panko, for texture.\u003cbr>\n2 quarts fryer oil – we use rice bran or canola typically\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. We use about 2 oz of sausage per egg. If you don’t have a scale handy, you can just divide the sausage into 4 portions.\u003c/p>\n\u003cp>2. When the eggs are cooled and peeled, pack the sausage around each egg. When done, put the covered eggs into the refrigerator to cool and firm up. About an hour or so.\u003c/p>\n\u003cp>3. Set up your fryer, whether it’s a fry daddy or a stove top set up. We’re aiming for 325 degrees.\u003c/p>\n\u003cp>4. Set up your dredging line: have your flour ready in one container. The egg wash in a bowl next to that. The breadcrumbs in a container on the right.\u003c/p>\n\u003cp>5. When everything is set, take one egg and roll it in the flour, then evenly coat it in egg wash and then lastly roll it in the breadcrumbs. After all the eggs are done, you are ready to fry.\u003c/p>\n\u003cp>6. Fry the eggs for about 10-12 minutes, until the outside has a nice crispy brown texture and the sausage is cooked through. You don’t want to overcrowd your fryer, so you might end up frying only 1 or 2 eggs at a time.\u003c/p>\n\u003cp>The nice thing about these eggs is that they can be done ahead of time. If you’re doing a dinner party, you can fry them early in the day and then give them a quick warm up in the oven when you need them. Even at room temperature, they are delicious.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Historically, they were a lunchtime item, so they would be cooked in the morning for someone’s lunch.\u003c/p>\n\n",
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"excerpt": "Bay Area chef Carlo Espinas is cooking up classic San Francisco cuisine to complement the cocktails at Comstock Saloon. The Mission resident loves to travel and shares his approach to food and cooking. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Carlo-Espinas400.jpg\">\u003cimg class=\"alignnone size-full wp-image-40588\" title=\"Carlo Espinas. Photo: Liza Gershman\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Carlo-Espinas400.jpg\" alt=\"Carlo Espinas. Photo: Liza Gershman\" width=\"400\" height=\"601\">\u003c/a>\u003cbr>\n\u003cem>Carlo Espinas. Photo: Liza Gershman\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> opened in North Beach in 2009. Saloon Keepers \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/28/qa-with-comstock-saloon-keeper-jonny-raglin-2/\">Jonny Raglin\u003c/a> and Jeff Hollinger crafted the bar program, and \u003ca href=\"http://www.comstocksaloon.com/menu.php\">the menu\u003c/a> from chef Carlo Espinas is classic Gold Coast San Francisco. His menu favorites are braised beef shank & bone marrow pot-pie and potted pork with country ham, mustard and warm bread (not currently featured on the menu). Espinas serves up a “Free Lunch” on Friday, for any customer who buys two adult beverages. This writer sampled the Scotch Egg Salad on a recent visit, and the chef’s recipe is cited below. The saloon’s design, menu and staff uniform all reflect an earlier era, and the building’s history can be dated to 1907.\u003c/p>\n\u003cp>Espinas is from Fremont and started working in the food industry as a teenager. He worked at Café Tallulah (now shuttered) and at \u003ca href=\"http://www.noahs.com/\">Noah’s Bagels\u003c/a>. Initially interested in journalism, he worked as a freelance writer while living in New York after graduating from American University. He decided restaurant work had major appeal and returned to the Bay Area and enrolled at the \u003ca href=\"http://www.chefs.edu/San-Francisco\">California Culinary Academy\u003c/a>, while working at \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> and \u003ca href=\"http://www.acoterestaurant.com/\">À Côté\u003c/a>. Around this time, he did poultry prep and frying for the much celebrated fried chicken sandwich at \u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty\u003c/a>. Espinas worked as the opening chef for \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a> and later went on to work at \u003ca href=\"http://www.caminorestaurant.com/\">Camino Restaurant\u003c/a> in Oakland.\u003c/p>\n\u003cp>Espinas said that he still visits Russell Moore at Camino and that he learned to properly use fire from Moore. With this method, “it’s a boldness to treat the ingredients the way that you want rather than the way everyone else does.”\u003c/p>\n\u003cp>The young chef lives in the Mission and is single. He enjoys cooking for friends and playing “an intense game” of table tennis.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How is your cooking style unfolding at Comstock?\u003c/strong>\u003cbr>\nI’m not the same stereotypical male chef and like simple or country cooking. That means I am not as enamored with modern techniques and take different clues from different cultures. You get something fresh without being overwrought. With our cocktails, there are at most three to five ingredients. So we go with simple food combinations that are not complicated. Our pig and a biscuit dish is inspired by a visit to a \u003ca href=\"http://www.popeyes.com/\">Popeye’s\u003c/a> Louisiana Chicken at the airport in North Carolina.\u003c/p>\n\u003cp>I’m used to working with a changing menu but I’m so tired of the pepper jelly here [Editor’s Note: the pepper jelly and crackers remain a popular staple item]. We have an extra menu to show some creativity and lightness, while being in tune with the seasons. People trust us and our regular customers stay happy with the food.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\nTo be honest, I don't do a lot of shopping for myself. When I do cook, I have a specific dish and an ingredient list. It’ll be a one-pot kind of thing, a soup or stew.\u003c/p>\n\u003cp>I like to go \u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> a lot, and the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building Farmers' Market\u003c/a> during the week. I avoid going to the market there on Saturdays. If I’m not out of the house by nine, forget about heading there.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite off-night spots?\u003c/strong>\u003cbr>\nI’m friends with the crew at \u003ca href=\"http://farmtablesf.com/\">farm:table\u003c/a>. I’ll drive there on my way to work. It’s fun to see a lot of the same characters when I stop in there.\u003c/p>\n\u003cp>I go to \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a> on my way home. If I see a spot at the bar, I’ll sneak in and sit there. It’s a place that embodies the best of both worlds, and you have the very fine dining that’s also comfortable. Their squid dish is good.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nIn my family, eating crab together is a big one. For Thanksgiving, we always have crab and turkey. For Christmas, we do roast beef.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nI have a lot of those. Smoked salmon was one of the first things I was obsessed with as a kid. When I enjoy, say, a tuna melt, that meal is all I can think of for the entire week. I live right around the corner from \u003ca href=\"http://www.sfmrpickles.com/\">Mr. Pickle’s\u003c/a>, and I enjoy their traditional pastrami sandwich from the counter. It’s called the Diana, and is number five on the menu. I love smoked meats and smoked fish.\u003c/p>\n\u003cp>\u003cstrong>Where do you think we are with food in the Bay Area?\u003c/strong>\u003cbr>\nComfort food had a good run and then we saw cool stuff coming out of the food trucks. Places like \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a> and \u003ca href=\"http://www.saisonsf.com/\">Saison\u003c/a> are doing interesting food. SF rules the middle ground for food and that continues to develop. When I travel to other cities, there can be dead zones for food.\u003c/p>\n\u003cp>\u003cstrong>Any news you can share?\u003c/strong>\u003cbr>\nIt’s hard to get away from work but I love to travel around the U.S. I plan on visiting Nashville, where my friend from Bakesale Betty’s owns a spot called \u003ca href=\"http://www.dozen-nashville.com/\">Dozen\u003c/a>, which is a sweet shop. I’d like to also go to Austin. I recently went to New Orleans and had a lot of baked oysters. New Orleans is similar to San Francisco because it’s a cocktail town, which means you can’t really find a great salad. After three days, I need to take a break from that.\u003c/p>\n\u003cp>\u003cstrong>What’s in your future?\u003c/strong>\u003cbr>\nI really like starting things, and have a personality suited towards that. I’m always looking for new projects. It’s important to see things and really execute, but I’m restless.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/scotch-egg560.jpg\">\u003cimg class=\"alignnone size-full wp-image-40586\" title=\"Scotch Egg\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/scotch-egg560.jpg\" alt=\"Scotch Egg\" width=\"560\" height=\"418\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Scotch Egg\u003c/strong>\u003cbr>\n\u003cem>Carlo Espinas, Comstock Saloon\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 lb bulk sausage\u003cbr>\n4 medium boiled eggs, peeled –so we simmer the eggs for 10 minutes and then cool in an ice bath\u003cbr>\n2 eggs – for egg wash\u003cbr>\nApprox. 2 cups Flour for dredging\u003cbr>\nApprox. 4 cups Breadcrumbs - I prefer coarse breadcrumbs, like panko, for texture.\u003cbr>\n2 quarts fryer oil – we use rice bran or canola typically\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. We use about 2 oz of sausage per egg. If you don’t have a scale handy, you can just divide the sausage into 4 portions.\u003c/p>\n\u003cp>2. When the eggs are cooled and peeled, pack the sausage around each egg. When done, put the covered eggs into the refrigerator to cool and firm up. About an hour or so.\u003c/p>\n\u003cp>3. Set up your fryer, whether it’s a fry daddy or a stove top set up. We’re aiming for 325 degrees.\u003c/p>\n\u003cp>4. Set up your dredging line: have your flour ready in one container. The egg wash in a bowl next to that. The breadcrumbs in a container on the right.\u003c/p>\n\u003cp>5. When everything is set, take one egg and roll it in the flour, then evenly coat it in egg wash and then lastly roll it in the breadcrumbs. After all the eggs are done, you are ready to fry.\u003c/p>\n\u003cp>6. Fry the eggs for about 10-12 minutes, until the outside has a nice crispy brown texture and the sausage is cooked through. You don’t want to overcrowd your fryer, so you might end up frying only 1 or 2 eggs at a time.\u003c/p>\n\u003cp>The nice thing about these eggs is that they can be done ahead of time. If you’re doing a dinner party, you can fry them early in the day and then give them a quick warm up in the oven when you need them. Even at room temperature, they are delicious.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Chef Dominique Crenn Talks About Her Dialogue Dinners, Book Project and Guy Savoy ",
"title": "Chef Dominique Crenn Talks About Her Dialogue Dinners, Book Project and Guy Savoy ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-final.jpg\" alt=\"Dominique Crenn. Photo: Molly DeCoudreaux\" title=\"Dominique Crenn. Photo: Molly DeCoudreaux\" width=\"538\" height=\"359\" class=\"alignnone size-full wp-image-40665\">\u003c/a>\u003cbr>\n\u003cem>Dominique Crenn. Photo: Molly DeCoudreaux\u003c/em>\u003c/p>\n\u003cp>Chef Dominique Crenn is just back from a trip to the \u003ca href=\"http://www.omnivore.fr/\">Omnivore Food Festival\u003c/a> in Paris, where she was one of the few Michelin-starred female chefs asked to participate. She is full of inspiration and ideas, and launching a \u003ca href=\"http://www.brownpapertickets.com/event/233508\">special dialogue dinner\u003c/a> for two nights this month at her \u003ca href=\"http://www.ateliercrenn.com/\">Atelier Crenn\u003c/a> restaurant on March 28 and March 29. This dialogue dinner series kicks-off with a two-night “conversation” between Chef Crenn and Miles Watson of \u003ca href=\"http://pure-berlin.com/miles.php\">Pure Berlin\u003c/a>. Crenn and Watson will take turns composing courses (five from each side) and will collaborate on the final eleventh course. Like Atelier Crenn’s “fiercely modern” French cookery, Pure Berlin is a restaurant and culinary design studio with firm German roots, but fresh gastronomic sensibilities. Tickets are $300, including coursed wine pairings (reduced price of $200 for non-drinking guests); no vegetarian option available.\u003c/p>\n\u003cp> \u003ca href=\"http://pure-berlin.com/miles.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/PURE-BERLIN-new400.jpg\" alt=\"pure Berlin image courtesy of Atelier Crenn\" title=\"pure Berlin image courtesy of Atelier Crenn\" width=\"400\" height=\"517\" class=\"alignnone size-full wp-image-40670\">\u003c/a>\u003cbr>\n\u003cem>Pure Berlin image courtesy of Atelier Crenn\u003c/em>\u003c/p>\n\u003cp>Crenn is a native of France and received Michelin stars at Luce in 2010 and 2011. Esquire awarded her Chef of the Year in 2008 and she won Iron Chef America in 2010. Before opening her own restaurant, Crenn worked at \u003ca href=\"http://www.lucewinerestaurant.com/\">Luce\u003c/a>, and in Jakarta and Los Angeles. She was a protégé of \u003ca href=\"http://en.wikipedia.org/wiki/Jeremiah_Tower\">Jeremiah Tower\u003c/a> at the vaunted Stars Restaurant in San Francisco early in her career. Crenn lives in the Duboce Park neighborhood and spoke with Bay Area Bites via phone. She was on her way to eat at \u003ca href=\"http://heirloom-sf.com/\">Heirloom Café\u003c/a> for the first time, after finding the wait line at \u003ca href=\"http://www.missionchinesefood.com/\">Mission Chinese Food\u003c/a> to be too long.\u003c/p>\n\u003cp>\u003cstrong>Why do a dialogue dinner with another chef?\u003c/strong>\u003cbr>\nMany times with chefs, it can be all about the ego (laughs). I want to get away from there. I’m starting this dialogue because I want to collaborate with other chefs. I love what we’re doing as chefs, and go online to learn from my peers at \u003ca href=\"http://chefs-talk.com/\">Chef’s Talk\u003c/a>. With Miles, he’s trying to show people that there’s really something good about German food beyond heavy stuff, like sauerkraut and sausage. It’s his heritage, and he can use a modernist’s touch to the courses. I gave him the freedom to express himself and be what he is. There’s a story on the plate and the menu’s also going to be the story. I want it to be like this: “Tell me who you are, and where you’ve been.” We both cook with local produce but I’ll email him so that he knows what we have in season here. So far, we’ve been in touch via email and I first met him online at Chef’s Talk. I was supposed to meet him at the Omnivore Festival but it didn’t work out. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I’m also talking to John Fraser of \u003ca href=\"http://dovetailnyc.com/\">Dovetail\u003c/a>, the \u003ca href=\"http://www.tipplingclub.com/\">Tippling Club\u003c/a>’s Ryan Clift and In De Wulf’s \u003ca href=\"https://twitter.com/#!/Kobewulf\">Kobe Desramaults\u003c/a>. Right now, I am tentatively scheduled to do a dialogue dinner in June with Carlo Miriarchi of \u003ca href=\"http://www.robertaspizza.com/\">Roberta's Pizza\u003c/a> in New York.\u003c/p>\n\u003cp>\u003cstrong>What’s going on with your book?\u003c/strong>\u003cbr>\nI know \u003ca href=\"http://en.wikipedia.org/wiki/Anthony_Myint\">Anthony Myint\u003c/a> and he comes to the restaurant quite often. His wife \u003ca href=\"http://www.youtube.com/watch?v=lAcS52QgIuQ\">Karen Leibowitz\u003c/a> and I are writing a book together. I’m excited. It’s going to be called Dialogue, and show the recipes and the people in my life. I’m here to celebrate the people in my life and the world that surrounds me and inspires me. The current idea is to go with a lot of pictures, writing, recipes, and drawings. It’ll be about a dialogue that is global and international.\u003c/p>\n\u003cp>I thought about the book a long time ago and was talking to my business partner about it before we opened Atelier Crenn. It’s important for me to be able to reach out to the culinary world, and not just San Francisco and New York. It’s important to understand what’s going on in the world and know that cooking has changed. What we put on the plate involves the produce, people, animals and soil around us.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Foie-Gras-Log1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Foie-Gras-Log560.jpg\" alt=\"Foie Gras Log\" title=\"Foie Gras Log\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-40679\">\u003c/a>\u003cbr>\n\u003cem>Foie gras “Log.” All Photos courtesy of Atelier Crenn\u003c/em>\u003c/p>\n\u003ctable>\n\u003ctr>\n\u003ctd>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ocean-and-Land1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ocean-and-Land1000-150x150.jpg\" alt=\"Ocean and Land - Wagyu Beef and Smoked Sturgeon. Photo: Atelier Crenn\" title=\"Ocean and Land - Wagyu Beef and Smoked Sturgeon. Photo: Atelier Crenn\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-40663\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-1000-150x150.jpg\" alt=\"Chef Dominique Crenn prepares vegetables in the Atelier Crenn kitchen. Photo: Atelier Crenn\" title=\"Chef Dominique Crenn prepares vegetables in the Atelier Crenn kitchen. Photo: Atelier Crenn\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-40661\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Atelier-Crenn-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Atelier-Crenn-1000-150x150.jpg\" alt=\"Chef Dominique Crenn plating ingredients with tweezers. Photo: Atelier Crenn\" title=\"Chef Dominique Crenn plating ingredients with tweezers. Photo: Atelier Crenn\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-40660\">\u003c/a>\u003c/td>\n\u003c/tr>\n\u003c/table>\n\u003cp>\u003cstrong>What was it like meeting your culinary hero, \u003ca href=\"http://www.guysavoy.com/en/\">Guy Savoy\u003c/a> ?\u003c/strong>\u003cbr>\nA friend told him to come eat at Atelier Crenn his first time in San Francisco, and he did. I cooked for him and his girlfriend. He told me to come to his restaurant in Paris, I did and he cooked 14 courses. He treated me like I was a queen. It was so crazy. At this point I don’t care what critics say -- I cooked for Guy Savoy. I just want to cook for my customers and no one else. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite food spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>, where I sit at the bar and hang out. It’s just amazing. I love the flavors and really like the chef, Jason Fox.\u003c/p>\n\u003cp>My friend opened \u003ca href=\"http://www.sushirrito.com/\">Sushirrito\u003c/a>. There’s a special roll I order there. I don’t want to say it’s crack in my mouth because I’ve never had crack. But it’s pretty intense and just delicious.\u003c/p>\n\u003cp>When I went to \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, I was blown away.\u003c/p>\n\u003cp>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a> is another favorite. \u003c/p>\n\u003cp>I love siphon-style coffee, from Japan. I like to do meetings and see friends at \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>What do you do when you’re not working?\u003c/strong>\u003cbr>\nWe go to Marin a lot, because, my partner’s family is in Kentfield. They have a very beautiful house that’s almost French-style. There’s a wonderful hiking trail nearby. Near Mill Valley, there’s also a big great place to go foraging. We have three dogs that I take with me: Sophie the boxer, Frankie the crazy Chihuahua and Maximus, a lovely tiny dog. \u003c/p>\n\u003cp>This recipe, WALK IN THE FOREST is a menu staple at Atelier Crenn and changes seasonally. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest560.jpg\" alt=\"Recipe: Walk in the Forest. Chef Dominique Crenn. Photo: Atelier Crenn\" title=\"Recipe: Walk in the Forest. Chef Dominique Crenn. Photo: Atelier Crenn\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40654\">\u003c/a>\u003cbr>\n\u003cem>Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: WALK IN THE FOREST\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Pine Meringue\u003c/strong>\u003cbr>\n200g sugar\u003cbr>\n50g water\u003cbr>\n125 g egg whites\u003cbr>\nPine extract\u003c/p>\n\u003cp>\u003cstrong>Pumpernickel Soil\u003c/strong>\u003cbr>\n5 pieces pumpernickel bread\u003cbr>\n1 g salt\u003cbr>\n \u003cbr>\n\u003cstrong>Hazelnut Praline\u003c/strong>\u003cbr>\n200 g blanched filberts\u003cbr>\n300 g blended oil\u003cbr>\n \u003cbr>\n\u003cstrong>Sorrel Oil\u003c/strong>\u003cbr>\n4 bu sorrel\u003cbr>\n150 g blended oil\u003cbr>\n \u003cbr>\n\u003cstrong>Foraged Mushrooms\u003c/strong>\u003cbr>\nclean wild mushrooms\u003c/p>\n\u003cp>\u003cstrong>Mushroom Paper\u003c/strong>\u003cbr>\n100 g mushroom puree\u003cbr>\n50 g isomalt\u003cbr>\n \u003cbr>\nIn a pot combine sugar and water until it reaches 121 degrees Celsius. At the same time in a KitchenAid mixer whip egg whites until medium peak. Combine syrup with the egg whites slowly, then mix at full speed until a stiff peak is formed. While mixer is going add in 7-10 drops of pine extract for flavor.\u003cbr>\n \u003cbr>\nToast pumpernickel until completely dried out. In a Robot Coupe, grind bread and salt to make a soil.\u003cbr>\n \u003cbr>\nBlanch hazelnuts in oil for about 15 minutes. Spin entire contents of the pot in a Vitamix until very smooth, season with salt. Should be the consistency of a very loose peanut butter.\u003cbr>\n \u003cbr>\nIn a Vitamix combine sorrel and oil, then strain through a coffee filter and fine sieve for 24 hours.\u003cbr>\n \u003cbr>\nSave the bits and pieces from cleaning and trimming your wild mushrooms. Put them in a pot with a little olive oil, thyme, garlic, and shallot. Deglaze with sherry vinegar.\u003c/p>\n\u003cp>Once mushrooms are cooked, puree in a Vitamix and and season with salt. Use this for garnish on the plate and mushroom paper.\u003c/p>\n\u003cp>Combine isomalt and puree and bring to a boil. Spread thinly on a sheet of acetate and dehydrate for 8 hours.\u003cbr>\n \u003cbr>\n\u003cstrong>Chickpea Paper\u003c/strong>\u003cbr>\n100 g chickpea puree\u003cbr>\n50 g isomalt\u003cbr>\n \u003cbr>\n\u003cstrong>Dehydrated Mushrooms\u003c/strong>\u003cbr>\n50 g isomalt\u003cbr>\n100 g water\u003cbr>\n24 ea thinly sliced wild mushrooms\u003cbr>\n \u003cbr>\nBoil dried chickpeas until soft, then puree and season with salt. Combine with isomalt and bring to a boil. Spread a thin layer on acetate and dehydrate for 8 hours.\u003c/p>\n\u003cp>Bring isomalt and water to a boil. Dip mushrooms in solution and set on acetate. Dehydrate for 3 hours until crispy.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest2-5602.jpg\" alt=\"Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\" title=\"Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\" width=\"560\" height=\"335\" class=\"alignnone size-full wp-image-40676\">\u003c/a>\u003cbr>\n\u003cem>Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-final.jpg\" alt=\"Dominique Crenn. Photo: Molly DeCoudreaux\" title=\"Dominique Crenn. Photo: Molly DeCoudreaux\" width=\"538\" height=\"359\" class=\"alignnone size-full wp-image-40665\">\u003c/a>\u003cbr>\n\u003cem>Dominique Crenn. Photo: Molly DeCoudreaux\u003c/em>\u003c/p>\n\u003cp>Chef Dominique Crenn is just back from a trip to the \u003ca href=\"http://www.omnivore.fr/\">Omnivore Food Festival\u003c/a> in Paris, where she was one of the few Michelin-starred female chefs asked to participate. She is full of inspiration and ideas, and launching a \u003ca href=\"http://www.brownpapertickets.com/event/233508\">special dialogue dinner\u003c/a> for two nights this month at her \u003ca href=\"http://www.ateliercrenn.com/\">Atelier Crenn\u003c/a> restaurant on March 28 and March 29. This dialogue dinner series kicks-off with a two-night “conversation” between Chef Crenn and Miles Watson of \u003ca href=\"http://pure-berlin.com/miles.php\">Pure Berlin\u003c/a>. Crenn and Watson will take turns composing courses (five from each side) and will collaborate on the final eleventh course. Like Atelier Crenn’s “fiercely modern” French cookery, Pure Berlin is a restaurant and culinary design studio with firm German roots, but fresh gastronomic sensibilities. Tickets are $300, including coursed wine pairings (reduced price of $200 for non-drinking guests); no vegetarian option available.\u003c/p>\n\u003cp> \u003ca href=\"http://pure-berlin.com/miles.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/PURE-BERLIN-new400.jpg\" alt=\"pure Berlin image courtesy of Atelier Crenn\" title=\"pure Berlin image courtesy of Atelier Crenn\" width=\"400\" height=\"517\" class=\"alignnone size-full wp-image-40670\">\u003c/a>\u003cbr>\n\u003cem>Pure Berlin image courtesy of Atelier Crenn\u003c/em>\u003c/p>\n\u003cp>Crenn is a native of France and received Michelin stars at Luce in 2010 and 2011. Esquire awarded her Chef of the Year in 2008 and she won Iron Chef America in 2010. Before opening her own restaurant, Crenn worked at \u003ca href=\"http://www.lucewinerestaurant.com/\">Luce\u003c/a>, and in Jakarta and Los Angeles. She was a protégé of \u003ca href=\"http://en.wikipedia.org/wiki/Jeremiah_Tower\">Jeremiah Tower\u003c/a> at the vaunted Stars Restaurant in San Francisco early in her career. Crenn lives in the Duboce Park neighborhood and spoke with Bay Area Bites via phone. She was on her way to eat at \u003ca href=\"http://heirloom-sf.com/\">Heirloom Café\u003c/a> for the first time, after finding the wait line at \u003ca href=\"http://www.missionchinesefood.com/\">Mission Chinese Food\u003c/a> to be too long.\u003c/p>\n\u003cp>\u003cstrong>Why do a dialogue dinner with another chef?\u003c/strong>\u003cbr>\nMany times with chefs, it can be all about the ego (laughs). I want to get away from there. I’m starting this dialogue because I want to collaborate with other chefs. I love what we’re doing as chefs, and go online to learn from my peers at \u003ca href=\"http://chefs-talk.com/\">Chef’s Talk\u003c/a>. With Miles, he’s trying to show people that there’s really something good about German food beyond heavy stuff, like sauerkraut and sausage. It’s his heritage, and he can use a modernist’s touch to the courses. I gave him the freedom to express himself and be what he is. There’s a story on the plate and the menu’s also going to be the story. I want it to be like this: “Tell me who you are, and where you’ve been.” We both cook with local produce but I’ll email him so that he knows what we have in season here. So far, we’ve been in touch via email and I first met him online at Chef’s Talk. I was supposed to meet him at the Omnivore Festival but it didn’t work out. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I’m also talking to John Fraser of \u003ca href=\"http://dovetailnyc.com/\">Dovetail\u003c/a>, the \u003ca href=\"http://www.tipplingclub.com/\">Tippling Club\u003c/a>’s Ryan Clift and In De Wulf’s \u003ca href=\"https://twitter.com/#!/Kobewulf\">Kobe Desramaults\u003c/a>. Right now, I am tentatively scheduled to do a dialogue dinner in June with Carlo Miriarchi of \u003ca href=\"http://www.robertaspizza.com/\">Roberta's Pizza\u003c/a> in New York.\u003c/p>\n\u003cp>\u003cstrong>What’s going on with your book?\u003c/strong>\u003cbr>\nI know \u003ca href=\"http://en.wikipedia.org/wiki/Anthony_Myint\">Anthony Myint\u003c/a> and he comes to the restaurant quite often. His wife \u003ca href=\"http://www.youtube.com/watch?v=lAcS52QgIuQ\">Karen Leibowitz\u003c/a> and I are writing a book together. I’m excited. It’s going to be called Dialogue, and show the recipes and the people in my life. I’m here to celebrate the people in my life and the world that surrounds me and inspires me. The current idea is to go with a lot of pictures, writing, recipes, and drawings. It’ll be about a dialogue that is global and international.\u003c/p>\n\u003cp>I thought about the book a long time ago and was talking to my business partner about it before we opened Atelier Crenn. It’s important for me to be able to reach out to the culinary world, and not just San Francisco and New York. It’s important to understand what’s going on in the world and know that cooking has changed. What we put on the plate involves the produce, people, animals and soil around us.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Foie-Gras-Log1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Foie-Gras-Log560.jpg\" alt=\"Foie Gras Log\" title=\"Foie Gras Log\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-40679\">\u003c/a>\u003cbr>\n\u003cem>Foie gras “Log.” All Photos courtesy of Atelier Crenn\u003c/em>\u003c/p>\n\u003ctable>\n\u003ctr>\n\u003ctd>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ocean-and-Land1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ocean-and-Land1000-150x150.jpg\" alt=\"Ocean and Land - Wagyu Beef and Smoked Sturgeon. Photo: Atelier Crenn\" title=\"Ocean and Land - Wagyu Beef and Smoked Sturgeon. Photo: Atelier Crenn\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-40663\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-1000-150x150.jpg\" alt=\"Chef Dominique Crenn prepares vegetables in the Atelier Crenn kitchen. Photo: Atelier Crenn\" title=\"Chef Dominique Crenn prepares vegetables in the Atelier Crenn kitchen. Photo: Atelier Crenn\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-40661\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Atelier-Crenn-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Atelier-Crenn-1000-150x150.jpg\" alt=\"Chef Dominique Crenn plating ingredients with tweezers. Photo: Atelier Crenn\" title=\"Chef Dominique Crenn plating ingredients with tweezers. Photo: Atelier Crenn\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-40660\">\u003c/a>\u003c/td>\n\u003c/tr>\n\u003c/table>\n\u003cp>\u003cstrong>What was it like meeting your culinary hero, \u003ca href=\"http://www.guysavoy.com/en/\">Guy Savoy\u003c/a> ?\u003c/strong>\u003cbr>\nA friend told him to come eat at Atelier Crenn his first time in San Francisco, and he did. I cooked for him and his girlfriend. He told me to come to his restaurant in Paris, I did and he cooked 14 courses. He treated me like I was a queen. It was so crazy. At this point I don’t care what critics say -- I cooked for Guy Savoy. I just want to cook for my customers and no one else. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite food spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>, where I sit at the bar and hang out. It’s just amazing. I love the flavors and really like the chef, Jason Fox.\u003c/p>\n\u003cp>My friend opened \u003ca href=\"http://www.sushirrito.com/\">Sushirrito\u003c/a>. There’s a special roll I order there. I don’t want to say it’s crack in my mouth because I’ve never had crack. But it’s pretty intense and just delicious.\u003c/p>\n\u003cp>When I went to \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, I was blown away.\u003c/p>\n\u003cp>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a> is another favorite. \u003c/p>\n\u003cp>I love siphon-style coffee, from Japan. I like to do meetings and see friends at \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>What do you do when you’re not working?\u003c/strong>\u003cbr>\nWe go to Marin a lot, because, my partner’s family is in Kentfield. They have a very beautiful house that’s almost French-style. There’s a wonderful hiking trail nearby. Near Mill Valley, there’s also a big great place to go foraging. We have three dogs that I take with me: Sophie the boxer, Frankie the crazy Chihuahua and Maximus, a lovely tiny dog. \u003c/p>\n\u003cp>This recipe, WALK IN THE FOREST is a menu staple at Atelier Crenn and changes seasonally. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest560.jpg\" alt=\"Recipe: Walk in the Forest. Chef Dominique Crenn. Photo: Atelier Crenn\" title=\"Recipe: Walk in the Forest. Chef Dominique Crenn. Photo: Atelier Crenn\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40654\">\u003c/a>\u003cbr>\n\u003cem>Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: WALK IN THE FOREST\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Pine Meringue\u003c/strong>\u003cbr>\n200g sugar\u003cbr>\n50g water\u003cbr>\n125 g egg whites\u003cbr>\nPine extract\u003c/p>\n\u003cp>\u003cstrong>Pumpernickel Soil\u003c/strong>\u003cbr>\n5 pieces pumpernickel bread\u003cbr>\n1 g salt\u003cbr>\n \u003cbr>\n\u003cstrong>Hazelnut Praline\u003c/strong>\u003cbr>\n200 g blanched filberts\u003cbr>\n300 g blended oil\u003cbr>\n \u003cbr>\n\u003cstrong>Sorrel Oil\u003c/strong>\u003cbr>\n4 bu sorrel\u003cbr>\n150 g blended oil\u003cbr>\n \u003cbr>\n\u003cstrong>Foraged Mushrooms\u003c/strong>\u003cbr>\nclean wild mushrooms\u003c/p>\n\u003cp>\u003cstrong>Mushroom Paper\u003c/strong>\u003cbr>\n100 g mushroom puree\u003cbr>\n50 g isomalt\u003cbr>\n \u003cbr>\nIn a pot combine sugar and water until it reaches 121 degrees Celsius. At the same time in a KitchenAid mixer whip egg whites until medium peak. Combine syrup with the egg whites slowly, then mix at full speed until a stiff peak is formed. While mixer is going add in 7-10 drops of pine extract for flavor.\u003cbr>\n \u003cbr>\nToast pumpernickel until completely dried out. In a Robot Coupe, grind bread and salt to make a soil.\u003cbr>\n \u003cbr>\nBlanch hazelnuts in oil for about 15 minutes. Spin entire contents of the pot in a Vitamix until very smooth, season with salt. Should be the consistency of a very loose peanut butter.\u003cbr>\n \u003cbr>\nIn a Vitamix combine sorrel and oil, then strain through a coffee filter and fine sieve for 24 hours.\u003cbr>\n \u003cbr>\nSave the bits and pieces from cleaning and trimming your wild mushrooms. Put them in a pot with a little olive oil, thyme, garlic, and shallot. Deglaze with sherry vinegar.\u003c/p>\n\u003cp>Once mushrooms are cooked, puree in a Vitamix and and season with salt. Use this for garnish on the plate and mushroom paper.\u003c/p>\n\u003cp>Combine isomalt and puree and bring to a boil. Spread thinly on a sheet of acetate and dehydrate for 8 hours.\u003cbr>\n \u003cbr>\n\u003cstrong>Chickpea Paper\u003c/strong>\u003cbr>\n100 g chickpea puree\u003cbr>\n50 g isomalt\u003cbr>\n \u003cbr>\n\u003cstrong>Dehydrated Mushrooms\u003c/strong>\u003cbr>\n50 g isomalt\u003cbr>\n100 g water\u003cbr>\n24 ea thinly sliced wild mushrooms\u003cbr>\n \u003cbr>\nBoil dried chickpeas until soft, then puree and season with salt. Combine with isomalt and bring to a boil. Spread a thin layer on acetate and dehydrate for 8 hours.\u003c/p>\n\u003cp>Bring isomalt and water to a boil. Dip mushrooms in solution and set on acetate. Dehydrate for 3 hours until crispy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest2-5602.jpg\" alt=\"Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\" title=\"Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\" width=\"560\" height=\"335\" class=\"alignnone size-full wp-image-40676\">\u003c/a>\u003cbr>\n\u003cem>Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chef James Ormsby’s Favorite Local Food Spots",
"title": "Chef James Ormsby’s Favorite Local Food Spots",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_40500\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Cooking-Flax400.jpg\">\u003cimg class=\"size-full wp-image-40500\" title=\"James Ormsby making gluten-free flax crackers\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Cooking-Flax250.jpg\" alt=\"James Ormsby making gluten-free flax crackers\" width=\"250\" height=\"335\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>James Ormsby making gluten-free flax crackers\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area native \u003ca href=\"http://www.linkedin.com/pub/james-ormsby/4/561/52#name\">James Ormsby\u003c/a> has three decades of experience in the restaurant and hospitality world. Many of the restaurants he has worked for have garnered Top 100 mentions and notable write-ups by the San Francisco Chronicle. He is currently \u003ca href=\"http://chefjamesormsby.com/\">the Chef\u003c/a> at \u003ca href=\"http://www.bluestembrasserie.com/index.html\">Bluestem Brasserie\u003c/a>, and has cooked at \u003ca href=\"http://www.aubergedusoleil.com/\">Auberge de Soleil\u003c/a>, \u003ca href=\"http://www.aqua-sf.com/aqua/\">Aqua\u003c/a>, Red Herring (owned by the Real Restaurant Group), the \u003ca href=\"http://www.larkcreek.com/larkcreek_inn/lci_private.html\">Lark Creek Inn\u003c/a>, \u003ca href=\"http://www.brunossf.com/\">Bruno’s\u003c/a>, and for various properties with the \u003ca href=\"http://www.plumpjack.com/plumpjack/\">PlumpJack Group\u003c/a>. He was named a \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/1997/03/26/FD30963.DTL\">Rising Star Chef\u003c/a> by the San Francisco Chronicle in 1996 and his first restaurant job was working as a dishwasher at a coffee shop in his home town, Pleasant Hill. Ormsby has also worked as a restaurant consultant and private chef. He is 47 and has traveled to 27 countries and 147 cities, and worked as a guest chef at the \u003ca href=\"http://taipei.grand.hyatt.com/hyatt/hotels/news-details.jsp;jsessionid=DFC561786568F96538ECCA4200760DDA.atg02-prd-atg3?newsId=40920667\">Asia Grand Hyatt\u003c/a> hotels in Taipei, the \u003ca href=\"http://www.starwoodhotels.com/sheraton/property/overview/index.html?propertyID=172\">Sheraton in Thailand\u003c/a> and \u003ca href=\"http://www.parklane.com.hk/\">Park Lane\u003c/a> in Hong Kong. Ormsby is single, has lived in San Francisco for eighteen years, and has spent the last four years calling the Castro District home.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>What’s new at \u003ca href=\"http://www.bluestembrasserie.com/\">Bluestem\u003c/a>? What was it like having MC Hammer eat there recently?\u003c/strong>\u003cbr>\nBluestem opened in 2011. We’re looking for an Executive Chef and I will continue consulting here. I wasn’t here when he came in. \u003ca href=\"http://www.tablehopper.com/starlet/it-was-hammer-time-at-bluestem/\">Hammer\u003c/a> stayed for awhile and enjoyed my Cookie Jar dessert.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ormsby-cookiejar-500.jpg\">\u003cimg class=\"alignnone size-full wp-image-40477\" title=\"Cookie Jar dessert\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ormsby-cookiejar-500.jpg\" alt=\"Cookie Jar dessert\" width=\"500\" height=\"373\">\u003c/a>\u003cbr>\n\u003cem>The Cookie Jar dessert at Bluestem.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You offer services like greening and organizing a home kitchen, as well as juicing programs for private clients. How did you get into juicing?\u003c/strong>\u003cbr>\nI was doing some fasting and juicing for myself, using a \u003ca href=\"http://www.vitamix.com/\">Vitamix\u003c/a>, for two or three days a month. All the green juices I make are low in sugar. I do veggie smoothies to get that feeling of being a bit more full.\u003c/p>\n\u003cp>\u003cstrong>How would you describe your cooking style?\u003c/strong>\u003cbr>\nIt’s elegant comfort food done with enough of a twist, so that it’s elevated.\u003c/p>\n\u003ctable>\n\u003ctr>\n\u003ctd>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Bananas-Ormsby1000.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-40486\" title=\"banana cheesecake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Bananas-Ormsby1000-150x150.jpg\" alt=\"banana cheesecake\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Pate1000.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-40488\" title=\"Pate platter with pickled items, mustard, caper berries and cornichons\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Pate1000-150x150.jpg\" alt=\"Pate platter with pickled items, mustard, caper berries and cornichons\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Steak1000.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-40489\" title=\"Grilled Bavette steak with Kennebec fries and Cafe de Paris butter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Steak1000-150x150.jpg\" alt=\"Grilled Bavette steak with Kennebec fries and Cafe de Paris butter\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haw-Ormsby1000.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-40487\" title=\"Honolulu Hangover, chocolate layer cake with toasted coconut and marshmallow meringue\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haw-Ormsby1000-150x150.jpg\" alt=\"Honolulu Hangover, chocolate layer cake with toasted coconut and marshmallow meringue\" width=\"150\" height=\"150\">\u003c/a>\u003c/td>\n\u003c/tr>\n\u003c/table>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\nI like to go to \u003ca href=\"http://biritemarket.com/\">Bi-Rite\u003c/a> for fruit, vegetables and meats.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> has great health food stuff and I always love their discounts on things. They have the biggest selection of supplements and grains and introduce me to new things that I can’t find somewhere else. It’s great that they always have boxes. I use a motorcycle for transportation, and can put the Rainbow box on the back of my silver Suzuki 650.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite dining spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> is always good. I just visited \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>. I try to go to all the new places and keep track of what’s going on. With the local food scene, there are so many new restaurants; you’re looking at least 25-40 spots opening every year. I try to finish my list but there’s only so much time to visit the new places and keep up with my favorites.\u003c/p>\n\u003cp>At \u003ca href=\"http://laciccia.com/\">La Ciccia\u003c/a>, I adore anything and everything on their menu from sardines to calamari. I always get a plate of their salumi.\u003c/p>\n\u003cp>\u003ca href=\"http://www.saisonsf.com/\">Saison\u003c/a> has the cleanest food. You can eat there and never get fat because it’s so vegetable-centric.\u003c/p>\n\u003cp>\u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a> is a favorite place to blow lots of money and have a good time.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy family moved to a farm on Washington State. The last time I visited, we killed a lamb. I broke the whole thing down and saved the heart, liver and kidneys. I mailed them to Chris Cosentino at \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> and he cooked them up for me. I had to eat both kidneys and the whole heart. It’s great to visit my folks, because they get fresh eggs from chickens and I can go foraging on their property for herbs. [Ormsby admits he forages in the Bay Area but keeps his spots top secret.]\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nIce cream probably. Here at work, I eat and sample our vanilla, chocolate and espresso flavors.\u003c/p>\n\u003cp>\u003ca href=\"http://biritecreamery.com/\">Bi-Rite\u003c/a> is a good ice cream spot.\u003c/p>\n\u003cp>\u003cstrong>You have been friends with the rock band the \u003ca href=\"http://www.the-scorpions.com/english/history.asp\">Scorpions\u003c/a> and bring them sweet treats. How did that happen?\u003c/strong>\u003cbr>\nWe met a gazillion years ago, in 1982. They’re friends of my pen pal in England. She took me backstage to meet them and I developed a friendship with them from there. I have a Devil’s Food Cake that I’ll take to them, with chocolate ganache frosting.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/scorpians-drawing560.jpg\">\u003cimg class=\"alignnone size-full wp-image-40471\" title=\"drawing - Ormsby is a big Scorpians fan\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/scorpians-drawing560.jpg\" alt=\"drawing - Ormsby is a big Scorpians fan\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>James Ormsby with Rudolf Schenker of the Scorpians. Drawing courtesy of James Ormsby\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Who is your culinary mentor and where do you go for inspiration?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.coyotecafe.com/\">Mark Miller\u003c/a> is someone I spend a lot of time with. When he’s in town, we eat and talk about food. Right now, he’s doing tequila production in New Mexico.\u003c/p>\n\u003cp>\u003ca href=\"http://blog.ideasinfood.com/\">Ideas in Food\u003c/a> is the main website I visit regularly. I’ve been friends with Alex Talbot, who runs it, for five years.\u003c/p>\n\u003cp>\u003cstrong>What do you have planned for 2012?\u003c/strong>\u003cbr>\nA friend of mine and I might do a cookbook for \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a> on whimsical desserts and small plates. His name is \u003ca href=\"http://robertbirnbachportraits.com/\">Robert Birnbach\u003c/a>, and he’s a professional photographer. I’ll do the food and recipes. It will be a fun take. We need to do the book proposal.\u003c/p>\n\u003cp>For travel, I’m going to New York and Los Angeles, and to see my family in Washington.\u003c/p>\n\u003cp>****************************\u003c/p>\n\u003cp>\u003cstrong>Recipe: Caramelized Butterscotch Tapioca Pudding\u003c/strong>\u003cbr>\nThe Butterscotch Tapioca Pudding is one of the most popular desserts at Bluestem and is one of James' personal favorites.\u003c/p>\n\u003cp>\u003cstrong>Tapioca Mix\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients\u003c/em>\u003cbr>\n3/4 Cup small pearl Tapioca\u003cbr>\n1 Cup Milk\u003c/p>\n\u003col>\n\u003cem>Direction\u003c/em>\n\u003cli>Combine all ingredients in a non-reactive bowl (glass or ceramic)\u003c/li>\n\u003cli>Soak over night, and up to 3 days\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Butterscotch Tapioca Pudding\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients\u003c/em>\u003cbr>\n2 1/2 Cup Milk\u003cbr>\n1 Cup Cream\u003cbr>\n1 1/2 Cup Butterscotch Caramel Sauce (see recipe below)\u003cbr>\n1 teaspoon Salt\u003cbr>\n1 1/2 teaspoon Vanilla Bean paste\u003cbr>\n6 Egg Yolks\u003cbr>\nBrown Sugar (to taste)\u003cbr>\nSalt (to taste)\u003c/p>\n\u003col>\n\u003cem>Directions\u003c/em>\n\u003cli>In a large pot add Tapioca Mix, Milk, Cream, Butterscotch Caramel, Salt, and Vanilla.\u003c/li>\n\u003cli>Bring to a simmer stirring constantly and cook until tapioca is cooked through and has thickened -- about 20 minutes.\u003c/li>\n\u003cli>Temper the egg yolks -- In a separate bowl -- Using about 1/2 a cup of the hot tapioca pudding mixture, whisk together 6 yolks into the 1/2 cup.\u003c/li>\n\u003cli>Add the tempered mixture to the rest of the Tapioca Pudding Mix in the simmering pot\u003c/li>\n\u003cli>If sweeter taste is desired add small amounts of brown sugar until desired sweetness is achieved.\u003c/li>\n\u003cli>Continue to simmer to make sure egg is well cooked -- about 5 more minutes. DO NOT BOIL!!\u003c/li>\n\u003cli>Pour mixture into a shallow bowl and set in an ice bath to cool.\u003c/li>\n\u003cli>Once cooled, hold in refrigerator until ready to use.\u003c/li>\n\u003cli>Before filling bowls -- whip in some of the Butterscotch Caramel Sauce (see recipe below).\u003c/li>\n\u003cli>Fill appropriate sized serving bowls and smooth top.\u003c/li>\n\u003cli>Cover and refrigerate again until ready to serve.\u003c/li>\n\u003cli>These will keep for a few days.\u003c/li>\n\u003cli>Just before serving -- generously cover the top with sugar and brulee with a torch -- achieving that burnt golden color.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Butterscotch Caramel Sauce\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Ingredients\u003c/em>\u003cbr>\n1/2 Cup Unsalted Butter\u003cbr>\n2 Cups packed Dark Brown Sugar\u003cbr>\n1 1/2 Cups Heavy Whipping Cream (not Ultra-Pasteurized)\u003cbr>\n2 Tablespoon Vanilla Extract\u003cbr>\n2 teaspoon Kosher Salt\u003c/p>\n\u003col>\n\u003cem>Directions\u003c/em>\n\u003cli>Before you begin, make sure you have everything ready to go -- the cream and the brown sugar next to the pan, measured and waiting. Making butterscotch is a fast process that cannot wait for hunting around for ingredients.\u003c/li>\n\u003cli>In a heavy bottomed stainless steel 2 quart saucepan, melt butter over low to medium heat. Just before butter is melted, add all dark brown sugar and stir with wooden spoon until sugar is uniformly wet.\u003c/li>\n\u003cli>Stir frequently until mixture goes from looking grainy to molten lava. Make sure to get into the corners of your pot, and watch closely to notice how the mixture changes. It will take about 3 to 5 minutes\u003c/li>\n\u003cli>Right before you add the cream, the caramelizing brown sugar will begin to look and feel more like liquid and less like thick wet sand.\u003c/li>\n\u003cli>Add all the cream at once. Lower heat a little and whisk cream into mixture. When liquid is uniform, turn heat back to medium and whisk every few minutes for a total of 10 minutes.\u003c/li>\n\u003cli>After liquid has been boiling on the stove for 10 minutes, turn heat off and let rest for a minute or two before transferring into a heatproof storage vessel. (Stainless steel or glass bowl.) Cool to room temperature.\u003c/li>\n\u003cli>When butterscotch liquid is room temperature, take a small taste. It’s important to know what cooked brown sugar and butter tastes like, and what happens when transforming that flat sweetness into real butterscotch flavor. Whisk in half the salt and vanilla extract. Taste again. Add more salt and vanilla extract until the taste of real butterscotch is achieved.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Chef and Bay Area native James Ormsby discusses his culinary outlook and shares where he likes to shop for food. He tells how he met the members of the rock band The Scorpions and shares a popular Bluestem Brasserie recipe for Caramelized Butterscotch Tapioca Pudding.",
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"description": "Chef and Bay Area native James Ormsby discusses his culinary outlook and shares where he likes to shop for food. He tells how he met the members of the rock band The Scorpions and shares a popular Bluestem Brasserie recipe for Caramelized Butterscotch Tapioca Pudding.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_40500\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Cooking-Flax400.jpg\">\u003cimg class=\"size-full wp-image-40500\" title=\"James Ormsby making gluten-free flax crackers\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Cooking-Flax250.jpg\" alt=\"James Ormsby making gluten-free flax crackers\" width=\"250\" height=\"335\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>James Ormsby making gluten-free flax crackers\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area native \u003ca href=\"http://www.linkedin.com/pub/james-ormsby/4/561/52#name\">James Ormsby\u003c/a> has three decades of experience in the restaurant and hospitality world. Many of the restaurants he has worked for have garnered Top 100 mentions and notable write-ups by the San Francisco Chronicle. He is currently \u003ca href=\"http://chefjamesormsby.com/\">the Chef\u003c/a> at \u003ca href=\"http://www.bluestembrasserie.com/index.html\">Bluestem Brasserie\u003c/a>, and has cooked at \u003ca href=\"http://www.aubergedusoleil.com/\">Auberge de Soleil\u003c/a>, \u003ca href=\"http://www.aqua-sf.com/aqua/\">Aqua\u003c/a>, Red Herring (owned by the Real Restaurant Group), the \u003ca href=\"http://www.larkcreek.com/larkcreek_inn/lci_private.html\">Lark Creek Inn\u003c/a>, \u003ca href=\"http://www.brunossf.com/\">Bruno’s\u003c/a>, and for various properties with the \u003ca href=\"http://www.plumpjack.com/plumpjack/\">PlumpJack Group\u003c/a>. He was named a \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/1997/03/26/FD30963.DTL\">Rising Star Chef\u003c/a> by the San Francisco Chronicle in 1996 and his first restaurant job was working as a dishwasher at a coffee shop in his home town, Pleasant Hill. Ormsby has also worked as a restaurant consultant and private chef. He is 47 and has traveled to 27 countries and 147 cities, and worked as a guest chef at the \u003ca href=\"http://taipei.grand.hyatt.com/hyatt/hotels/news-details.jsp;jsessionid=DFC561786568F96538ECCA4200760DDA.atg02-prd-atg3?newsId=40920667\">Asia Grand Hyatt\u003c/a> hotels in Taipei, the \u003ca href=\"http://www.starwoodhotels.com/sheraton/property/overview/index.html?propertyID=172\">Sheraton in Thailand\u003c/a> and \u003ca href=\"http://www.parklane.com.hk/\">Park Lane\u003c/a> in Hong Kong. Ormsby is single, has lived in San Francisco for eighteen years, and has spent the last four years calling the Castro District home.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>What’s new at \u003ca href=\"http://www.bluestembrasserie.com/\">Bluestem\u003c/a>? What was it like having MC Hammer eat there recently?\u003c/strong>\u003cbr>\nBluestem opened in 2011. We’re looking for an Executive Chef and I will continue consulting here. I wasn’t here when he came in. \u003ca href=\"http://www.tablehopper.com/starlet/it-was-hammer-time-at-bluestem/\">Hammer\u003c/a> stayed for awhile and enjoyed my Cookie Jar dessert.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ormsby-cookiejar-500.jpg\">\u003cimg class=\"alignnone size-full wp-image-40477\" title=\"Cookie Jar dessert\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ormsby-cookiejar-500.jpg\" alt=\"Cookie Jar dessert\" width=\"500\" height=\"373\">\u003c/a>\u003cbr>\n\u003cem>The Cookie Jar dessert at Bluestem.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You offer services like greening and organizing a home kitchen, as well as juicing programs for private clients. How did you get into juicing?\u003c/strong>\u003cbr>\nI was doing some fasting and juicing for myself, using a \u003ca href=\"http://www.vitamix.com/\">Vitamix\u003c/a>, for two or three days a month. All the green juices I make are low in sugar. I do veggie smoothies to get that feeling of being a bit more full.\u003c/p>\n\u003cp>\u003cstrong>How would you describe your cooking style?\u003c/strong>\u003cbr>\nIt’s elegant comfort food done with enough of a twist, so that it’s elevated.\u003c/p>\n\u003ctable>\n\u003ctr>\n\u003ctd>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Bananas-Ormsby1000.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-40486\" title=\"banana cheesecake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Bananas-Ormsby1000-150x150.jpg\" alt=\"banana cheesecake\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Pate1000.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-40488\" title=\"Pate platter with pickled items, mustard, caper berries and cornichons\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Pate1000-150x150.jpg\" alt=\"Pate platter with pickled items, mustard, caper berries and cornichons\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Steak1000.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-40489\" title=\"Grilled Bavette steak with Kennebec fries and Cafe de Paris butter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Steak1000-150x150.jpg\" alt=\"Grilled Bavette steak with Kennebec fries and Cafe de Paris butter\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haw-Ormsby1000.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-40487\" title=\"Honolulu Hangover, chocolate layer cake with toasted coconut and marshmallow meringue\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haw-Ormsby1000-150x150.jpg\" alt=\"Honolulu Hangover, chocolate layer cake with toasted coconut and marshmallow meringue\" width=\"150\" height=\"150\">\u003c/a>\u003c/td>\n\u003c/tr>\n\u003c/table>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\nI like to go to \u003ca href=\"http://biritemarket.com/\">Bi-Rite\u003c/a> for fruit, vegetables and meats.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> has great health food stuff and I always love their discounts on things. They have the biggest selection of supplements and grains and introduce me to new things that I can’t find somewhere else. It’s great that they always have boxes. I use a motorcycle for transportation, and can put the Rainbow box on the back of my silver Suzuki 650.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite dining spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> is always good. I just visited \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>. I try to go to all the new places and keep track of what’s going on. With the local food scene, there are so many new restaurants; you’re looking at least 25-40 spots opening every year. I try to finish my list but there’s only so much time to visit the new places and keep up with my favorites.\u003c/p>\n\u003cp>At \u003ca href=\"http://laciccia.com/\">La Ciccia\u003c/a>, I adore anything and everything on their menu from sardines to calamari. I always get a plate of their salumi.\u003c/p>\n\u003cp>\u003ca href=\"http://www.saisonsf.com/\">Saison\u003c/a> has the cleanest food. You can eat there and never get fat because it’s so vegetable-centric.\u003c/p>\n\u003cp>\u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a> is a favorite place to blow lots of money and have a good time.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy family moved to a farm on Washington State. The last time I visited, we killed a lamb. I broke the whole thing down and saved the heart, liver and kidneys. I mailed them to Chris Cosentino at \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> and he cooked them up for me. I had to eat both kidneys and the whole heart. It’s great to visit my folks, because they get fresh eggs from chickens and I can go foraging on their property for herbs. [Ormsby admits he forages in the Bay Area but keeps his spots top secret.]\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nIce cream probably. Here at work, I eat and sample our vanilla, chocolate and espresso flavors.\u003c/p>\n\u003cp>\u003ca href=\"http://biritecreamery.com/\">Bi-Rite\u003c/a> is a good ice cream spot.\u003c/p>\n\u003cp>\u003cstrong>You have been friends with the rock band the \u003ca href=\"http://www.the-scorpions.com/english/history.asp\">Scorpions\u003c/a> and bring them sweet treats. How did that happen?\u003c/strong>\u003cbr>\nWe met a gazillion years ago, in 1982. They’re friends of my pen pal in England. She took me backstage to meet them and I developed a friendship with them from there. I have a Devil’s Food Cake that I’ll take to them, with chocolate ganache frosting.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/scorpians-drawing560.jpg\">\u003cimg class=\"alignnone size-full wp-image-40471\" title=\"drawing - Ormsby is a big Scorpians fan\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/scorpians-drawing560.jpg\" alt=\"drawing - Ormsby is a big Scorpians fan\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>James Ormsby with Rudolf Schenker of the Scorpians. Drawing courtesy of James Ormsby\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Who is your culinary mentor and where do you go for inspiration?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.coyotecafe.com/\">Mark Miller\u003c/a> is someone I spend a lot of time with. When he’s in town, we eat and talk about food. Right now, he’s doing tequila production in New Mexico.\u003c/p>\n\u003cp>\u003ca href=\"http://blog.ideasinfood.com/\">Ideas in Food\u003c/a> is the main website I visit regularly. I’ve been friends with Alex Talbot, who runs it, for five years.\u003c/p>\n\u003cp>\u003cstrong>What do you have planned for 2012?\u003c/strong>\u003cbr>\nA friend of mine and I might do a cookbook for \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a> on whimsical desserts and small plates. His name is \u003ca href=\"http://robertbirnbachportraits.com/\">Robert Birnbach\u003c/a>, and he’s a professional photographer. I’ll do the food and recipes. It will be a fun take. We need to do the book proposal.\u003c/p>\n\u003cp>For travel, I’m going to New York and Los Angeles, and to see my family in Washington.\u003c/p>\n\u003cp>****************************\u003c/p>\n\u003cp>\u003cstrong>Recipe: Caramelized Butterscotch Tapioca Pudding\u003c/strong>\u003cbr>\nThe Butterscotch Tapioca Pudding is one of the most popular desserts at Bluestem and is one of James' personal favorites.\u003c/p>\n\u003cp>\u003cstrong>Tapioca Mix\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients\u003c/em>\u003cbr>\n3/4 Cup small pearl Tapioca\u003cbr>\n1 Cup Milk\u003c/p>\n\u003col>\n\u003cem>Direction\u003c/em>\n\u003cli>Combine all ingredients in a non-reactive bowl (glass or ceramic)\u003c/li>\n\u003cli>Soak over night, and up to 3 days\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Butterscotch Tapioca Pudding\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients\u003c/em>\u003cbr>\n2 1/2 Cup Milk\u003cbr>\n1 Cup Cream\u003cbr>\n1 1/2 Cup Butterscotch Caramel Sauce (see recipe below)\u003cbr>\n1 teaspoon Salt\u003cbr>\n1 1/2 teaspoon Vanilla Bean paste\u003cbr>\n6 Egg Yolks\u003cbr>\nBrown Sugar (to taste)\u003cbr>\nSalt (to taste)\u003c/p>\n\u003col>\n\u003cem>Directions\u003c/em>\n\u003cli>In a large pot add Tapioca Mix, Milk, Cream, Butterscotch Caramel, Salt, and Vanilla.\u003c/li>\n\u003cli>Bring to a simmer stirring constantly and cook until tapioca is cooked through and has thickened -- about 20 minutes.\u003c/li>\n\u003cli>Temper the egg yolks -- In a separate bowl -- Using about 1/2 a cup of the hot tapioca pudding mixture, whisk together 6 yolks into the 1/2 cup.\u003c/li>\n\u003cli>Add the tempered mixture to the rest of the Tapioca Pudding Mix in the simmering pot\u003c/li>\n\u003cli>If sweeter taste is desired add small amounts of brown sugar until desired sweetness is achieved.\u003c/li>\n\u003cli>Continue to simmer to make sure egg is well cooked -- about 5 more minutes. DO NOT BOIL!!\u003c/li>\n\u003cli>Pour mixture into a shallow bowl and set in an ice bath to cool.\u003c/li>\n\u003cli>Once cooled, hold in refrigerator until ready to use.\u003c/li>\n\u003cli>Before filling bowls -- whip in some of the Butterscotch Caramel Sauce (see recipe below).\u003c/li>\n\u003cli>Fill appropriate sized serving bowls and smooth top.\u003c/li>\n\u003cli>Cover and refrigerate again until ready to serve.\u003c/li>\n\u003cli>These will keep for a few days.\u003c/li>\n\u003cli>Just before serving -- generously cover the top with sugar and brulee with a torch -- achieving that burnt golden color.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Butterscotch Caramel Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Ingredients\u003c/em>\u003cbr>\n1/2 Cup Unsalted Butter\u003cbr>\n2 Cups packed Dark Brown Sugar\u003cbr>\n1 1/2 Cups Heavy Whipping Cream (not Ultra-Pasteurized)\u003cbr>\n2 Tablespoon Vanilla Extract\u003cbr>\n2 teaspoon Kosher Salt\u003c/p>\n\u003col>\n\u003cem>Directions\u003c/em>\n\u003cli>Before you begin, make sure you have everything ready to go -- the cream and the brown sugar next to the pan, measured and waiting. Making butterscotch is a fast process that cannot wait for hunting around for ingredients.\u003c/li>\n\u003cli>In a heavy bottomed stainless steel 2 quart saucepan, melt butter over low to medium heat. Just before butter is melted, add all dark brown sugar and stir with wooden spoon until sugar is uniformly wet.\u003c/li>\n\u003cli>Stir frequently until mixture goes from looking grainy to molten lava. Make sure to get into the corners of your pot, and watch closely to notice how the mixture changes. It will take about 3 to 5 minutes\u003c/li>\n\u003cli>Right before you add the cream, the caramelizing brown sugar will begin to look and feel more like liquid and less like thick wet sand.\u003c/li>\n\u003cli>Add all the cream at once. Lower heat a little and whisk cream into mixture. When liquid is uniform, turn heat back to medium and whisk every few minutes for a total of 10 minutes.\u003c/li>\n\u003cli>After liquid has been boiling on the stove for 10 minutes, turn heat off and let rest for a minute or two before transferring into a heatproof storage vessel. (Stainless steel or glass bowl.) Cool to room temperature.\u003c/li>\n\u003cli>When butterscotch liquid is room temperature, take a small taste. It’s important to know what cooked brown sugar and butter tastes like, and what happens when transforming that flat sweetness into real butterscotch flavor. Whisk in half the salt and vanilla extract. Taste again. Add more salt and vanilla extract until the taste of real butterscotch is achieved.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chardonnay: The Queen of California Whites Turns 100 at Wente",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/photo-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/photo-2.jpg\" alt=\"Wente Morning Fog Chardonnay\" title=\"Wente Morning Fog Chardonnay\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-39764\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Chardonnay\">Chardonnay\u003c/a> happens to be one of my favorite varietals. I love the full body and acidity, whether it’s a leaner, Burgundian French style or a tropical, voluptuous California style. But I am not a fan of the super buttery, sweet, oaky kind. The problem is many people don’t realize there is any other style. It’s our nation's favorite varietal, one out of four bottles that Americans drink is a California Chardonnay and it really all began at \u003ca href=\"http://www.wentevineyards.com/\">Wente Vineyards in Livermore\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/wente.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/wente.jpg\" alt=\"Wente family circa 1895. Photo: Wente\" title=\"Wente family circa 1895. Photo: Wente\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-39531\">\u003c/a>\u003cbr>\n\u003cem>Wente family circa 1895. Photo: Wente.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ever Heard of the Wente Clone? \u003c/strong> \u003c/p>\n\u003cp>In 1912 Ernest Wente (son of Wente Family Estates founder C.H. Wente) brought Chardonnay cuttings from France back to California and planted them in Livermore. One hundred years later \u003ca href=\"http://www.wineinstitute.org/resources/winefactsheets/article98\">California Chardonnay\u003c/a> is the most planted wine grape in the state and most of it is still started from a \u003ca href=\"http://en.wikipedia.org/wiki/Wente_Vineyards\">Wente clone\u003c/a>. Like any centenarian, California Chardonnay is a survivor. Chardonnay plantings at Wente Vineyards were among the few to make it through prohibition. The varietal has survived disease as well as corporatization which eventually put mediocre Chardonnays on nearly every menu as the house white. And now it is overcoming an infatuation with a certain flavor profile. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/RuedGrapes-258x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/RuedGrapes-258x300.jpg\" alt=\"Old Wente Chardonnay Clone\" title=\"Old Wente Chardonnay Clone\" width=\"365\" height=\"423\" class=\"alignnone size-full wp-image-39774\">\u003c/a>\u003cbr>\n\u003cem>Old Wente Chardonnay Clone. Photo: Wente\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>California Oak\u003c/strong>\u003c/p>\n\u003cp>No, I am not talking about those majestic trees that dot our landscape but, rather, that aspect of Chardonnay that got out of control for awhile. In the 1950s, Ambassador James Zellerbach brought French oak barrels to the U.S. to use for aging wine. His success making Burgundian Chardonnays at \u003ca href=\"http://www.hanzell.com/\">Hanzell Vineyards\u003c/a> encouraged others to use oak barrels and likely influenced \u003ca href=\"http://en.wikipedia.org/wiki/Judgment_of_Paris_(wine)\">Chateau Montelena's victory over French Chardonnay\u003c/a> in 1976. But for many, bigger is better. The trend of aging in new French oak barrels took off in California. By the late 1980s that nice, toasty quality from the French oak became a kind of crack cocaine for winemakers-- addictive to the point of excess. Fortunately, the trend is beginning to correct itself.\u003c/p>\n\u003cp>\u003cstrong>Meanwhile, Back in Livermore\u003c/strong>\u003c/p>\n\u003cp>As with many younger winemakers, fifth generation \u003ca href=\"http://www.jennfarrington.com/publication_2008-10_tasting_panel_magazine_cover_why_karl_wente_rocks.html\">Karl Wente\u003c/a> is less enamored of the big oak, high alcohol trend. He would never say that outright. As \u003ca href=\"http://www.wentevineyards.com/blog/yoga-for-life/\">a serious practicing yogi\u003c/a>, Wente is less judgmental than I am. He would say something like, “Stylistically, I want the fruit to be more expressive.” At 6 foot 7, Karl Wente may be carrying the weight of his family's legacy on his shoulders but he is also reaching out to a new generation of wine drinkers who already know a thing, or two, about wine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_0198.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_0198.jpg\" alt=\"Tasting Wente Chardonnays with Karl Wente\" title=\"Tasting Wente Chardonnays with Karl Wente\" width=\"500\" height=\"345\" class=\"alignnone size-full wp-image-39553\">\u003c/a>\u003cbr>\n\u003cem>Tasting with Karl Wente. Photo: Kimberly Charles\u003c/em>\u003c/p>\n\u003cp>I paid a visit to Wente back in December, on the eve of their Chardonnay centennial celebration. Karl Wente led me through a \u003ca href=\"http://wine.about.com/od/winetastings/a/Vertiwinetaste.htm\">vertical tasting \u003c/a>of six Chardonnay vintages and styles. Like many wines, crisp Chardonnays are best paired with food and so we tasted them along side several dishes prepared by \u003ca href=\"http://www.diablomag.com/D-blog/Diablo-Dish/September-2011/Wente-Names-New-Chef/\">Chef Matt Greco\u003c/a> at \u003ca href=\"http://www.wentevineyards.com/restaurant/\">the winery's restaurant\u003c/a> on Arroyo Road in Livermore. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_01851.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_01851.jpg\" alt=\"Agnolotti paired with Morning Fog Chardonnay\" title=\"Agnolotti paired with Morning Fog Chardonnay\" width=\"458\" height=\"319\" class=\"alignnone size-full wp-image-39814\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Agnolotti paired with Morning Fog Chardonnay 07' \u003c/em>\u003c/p>\n\u003cp>I tried a one hundred percent stainless steel '07 \u003ca href=\"http://www.wentevineyards.com/wine/small_lot/small_lot_erics_chardonnay3/\">Eric's Chardonnay\u003c/a> from Wente’s artisanal, small production line. It was paired with a fowl terrine. \"Awesome\" was the way Karl Wente explained it. I agreed it had great acidity. If cost was not an issue growers would farm in the style of Wente's \u003ca href=\"http://www.wentevineyards.com/wine/nth_degree/nth_degree_chardonnay/\">Nth Degree\u003c/a> line. This is the best of the vintages, handcrafted and limited in production. We tried an '04 and '09 with swordfish. After aging in the bottle for eight years the '04 was stunning. The '09 was lovely but a little too oaky for my taste. I also liked one of Wente's most accessible wines, \u003ca href=\"http://www.wentevineyards.com/wine/vineyard_selection/morning_fog_chardonnay3/\">Morning Fog \u003c/a>($13). As Karl Wente explains, \"there is this perception that the Livermore Valley is a really hot place but we get a morning fog that cools off the valley so we can retain those beautiful flavors.\" The Wente '07 Morning Fog shined with butternut squash agnolotti. I tasted stone fruit and pear. But I also liked the 2010 Morning Fog and could have drank it by itself. I was less enamored by the \u003ca href=\"http://www.wentevineyards.com/wine/heritage_block/riva_ranch_chardonnay3/\">Riva Ranch 2010 from Monterey\u003c/a>. It was lush with subtle oak and perfect for folks that like that hint of butter and vanilla. \u003c/p>\n\u003cp>In all honesty, I was hesitant at first to feature the Wentes because I like to focus on smaller undiscovered wine makers. But the Wentes are doing thoughtful work with Chardonnay that should be recognized. So, a toast to this California wine making family for helping to pave the way in our love affair with a certain white grape. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Do you have a favorite Chardonnay? Let us know!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/photo-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/photo-2.jpg\" alt=\"Wente Morning Fog Chardonnay\" title=\"Wente Morning Fog Chardonnay\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-39764\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Chardonnay\">Chardonnay\u003c/a> happens to be one of my favorite varietals. I love the full body and acidity, whether it’s a leaner, Burgundian French style or a tropical, voluptuous California style. But I am not a fan of the super buttery, sweet, oaky kind. The problem is many people don’t realize there is any other style. It’s our nation's favorite varietal, one out of four bottles that Americans drink is a California Chardonnay and it really all began at \u003ca href=\"http://www.wentevineyards.com/\">Wente Vineyards in Livermore\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/wente.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/wente.jpg\" alt=\"Wente family circa 1895. Photo: Wente\" title=\"Wente family circa 1895. Photo: Wente\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-39531\">\u003c/a>\u003cbr>\n\u003cem>Wente family circa 1895. Photo: Wente.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ever Heard of the Wente Clone? \u003c/strong> \u003c/p>\n\u003cp>In 1912 Ernest Wente (son of Wente Family Estates founder C.H. Wente) brought Chardonnay cuttings from France back to California and planted them in Livermore. One hundred years later \u003ca href=\"http://www.wineinstitute.org/resources/winefactsheets/article98\">California Chardonnay\u003c/a> is the most planted wine grape in the state and most of it is still started from a \u003ca href=\"http://en.wikipedia.org/wiki/Wente_Vineyards\">Wente clone\u003c/a>. Like any centenarian, California Chardonnay is a survivor. Chardonnay plantings at Wente Vineyards were among the few to make it through prohibition. The varietal has survived disease as well as corporatization which eventually put mediocre Chardonnays on nearly every menu as the house white. And now it is overcoming an infatuation with a certain flavor profile. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/RuedGrapes-258x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/RuedGrapes-258x300.jpg\" alt=\"Old Wente Chardonnay Clone\" title=\"Old Wente Chardonnay Clone\" width=\"365\" height=\"423\" class=\"alignnone size-full wp-image-39774\">\u003c/a>\u003cbr>\n\u003cem>Old Wente Chardonnay Clone. Photo: Wente\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>California Oak\u003c/strong>\u003c/p>\n\u003cp>No, I am not talking about those majestic trees that dot our landscape but, rather, that aspect of Chardonnay that got out of control for awhile. In the 1950s, Ambassador James Zellerbach brought French oak barrels to the U.S. to use for aging wine. His success making Burgundian Chardonnays at \u003ca href=\"http://www.hanzell.com/\">Hanzell Vineyards\u003c/a> encouraged others to use oak barrels and likely influenced \u003ca href=\"http://en.wikipedia.org/wiki/Judgment_of_Paris_(wine)\">Chateau Montelena's victory over French Chardonnay\u003c/a> in 1976. But for many, bigger is better. The trend of aging in new French oak barrels took off in California. By the late 1980s that nice, toasty quality from the French oak became a kind of crack cocaine for winemakers-- addictive to the point of excess. Fortunately, the trend is beginning to correct itself.\u003c/p>\n\u003cp>\u003cstrong>Meanwhile, Back in Livermore\u003c/strong>\u003c/p>\n\u003cp>As with many younger winemakers, fifth generation \u003ca href=\"http://www.jennfarrington.com/publication_2008-10_tasting_panel_magazine_cover_why_karl_wente_rocks.html\">Karl Wente\u003c/a> is less enamored of the big oak, high alcohol trend. He would never say that outright. As \u003ca href=\"http://www.wentevineyards.com/blog/yoga-for-life/\">a serious practicing yogi\u003c/a>, Wente is less judgmental than I am. He would say something like, “Stylistically, I want the fruit to be more expressive.” At 6 foot 7, Karl Wente may be carrying the weight of his family's legacy on his shoulders but he is also reaching out to a new generation of wine drinkers who already know a thing, or two, about wine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_0198.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_0198.jpg\" alt=\"Tasting Wente Chardonnays with Karl Wente\" title=\"Tasting Wente Chardonnays with Karl Wente\" width=\"500\" height=\"345\" class=\"alignnone size-full wp-image-39553\">\u003c/a>\u003cbr>\n\u003cem>Tasting with Karl Wente. Photo: Kimberly Charles\u003c/em>\u003c/p>\n\u003cp>I paid a visit to Wente back in December, on the eve of their Chardonnay centennial celebration. Karl Wente led me through a \u003ca href=\"http://wine.about.com/od/winetastings/a/Vertiwinetaste.htm\">vertical tasting \u003c/a>of six Chardonnay vintages and styles. Like many wines, crisp Chardonnays are best paired with food and so we tasted them along side several dishes prepared by \u003ca href=\"http://www.diablomag.com/D-blog/Diablo-Dish/September-2011/Wente-Names-New-Chef/\">Chef Matt Greco\u003c/a> at \u003ca href=\"http://www.wentevineyards.com/restaurant/\">the winery's restaurant\u003c/a> on Arroyo Road in Livermore. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_01851.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_01851.jpg\" alt=\"Agnolotti paired with Morning Fog Chardonnay\" title=\"Agnolotti paired with Morning Fog Chardonnay\" width=\"458\" height=\"319\" class=\"alignnone size-full wp-image-39814\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Agnolotti paired with Morning Fog Chardonnay 07' \u003c/em>\u003c/p>\n\u003cp>I tried a one hundred percent stainless steel '07 \u003ca href=\"http://www.wentevineyards.com/wine/small_lot/small_lot_erics_chardonnay3/\">Eric's Chardonnay\u003c/a> from Wente’s artisanal, small production line. It was paired with a fowl terrine. \"Awesome\" was the way Karl Wente explained it. I agreed it had great acidity. If cost was not an issue growers would farm in the style of Wente's \u003ca href=\"http://www.wentevineyards.com/wine/nth_degree/nth_degree_chardonnay/\">Nth Degree\u003c/a> line. This is the best of the vintages, handcrafted and limited in production. We tried an '04 and '09 with swordfish. After aging in the bottle for eight years the '04 was stunning. The '09 was lovely but a little too oaky for my taste. I also liked one of Wente's most accessible wines, \u003ca href=\"http://www.wentevineyards.com/wine/vineyard_selection/morning_fog_chardonnay3/\">Morning Fog \u003c/a>($13). As Karl Wente explains, \"there is this perception that the Livermore Valley is a really hot place but we get a morning fog that cools off the valley so we can retain those beautiful flavors.\" The Wente '07 Morning Fog shined with butternut squash agnolotti. I tasted stone fruit and pear. But I also liked the 2010 Morning Fog and could have drank it by itself. I was less enamored by the \u003ca href=\"http://www.wentevineyards.com/wine/heritage_block/riva_ranch_chardonnay3/\">Riva Ranch 2010 from Monterey\u003c/a>. It was lush with subtle oak and perfect for folks that like that hint of butter and vanilla. \u003c/p>\n\u003cp>In all honesty, I was hesitant at first to feature the Wentes because I like to focus on smaller undiscovered wine makers. But the Wentes are doing thoughtful work with Chardonnay that should be recognized. So, a toast to this California wine making family for helping to pave the way in our love affair with a certain white grape. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Do you have a favorite Chardonnay? Let us know!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "FoodWorks: Canning Company Preserves Marin's Produce",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/CAM-staff560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/CAM-staff560.jpg\" alt=\"Merrilee Olson, on right, and her crew in the FoodWorks kitchen.\" title=\"Merrilee Olson, on right, and her crew in the FoodWorks kitchen.\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-39928\">\u003c/a>\u003cbr>\n\u003cem>Merrilee Olson, on right, kitchen supervisor Mayte Lopez on her left, and crew in the FoodWorks kitchen. Photo: Duncan Garrett \u003c/em>\u003c/p>\n\u003cp>It's no secret that Marin County farms produce an abundance of local, seasonal, and organic produce enjoyed by residents around the Bay Area.\u003c/p>\n\u003cp>But finding homes for all that fresh food, whether lemons, tomatoes, or apples, can be a challenge for farmers during harvest time -- and what to do to generate income during the months when specialty crops are out of season?\u003c/p>\n\u003cp>Enter \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/11/canning-for-a-cause-lets-preserve/\">canning queen Merrilee Olson\u003c/a> to the rescue. Olson heads up the new food manufacturing company \u003ca href=\"http://www.camfoodworks.com/\">Community Action Marin's (CAM) FoodWorks\u003c/a>, a small-batch, co-packing company that helps Marin farmers turn their excess fruits and vegetables into jams and jellies, conserves and chutneys, and salsas and sauces, giving them a shelf life beyond the growing season, adding another source of revenue to farmers, and providing an artisan product to consumers. \u003c/p>\n\u003cp>And -- the CAM community hopes down the track -- turning a profit that would supplement this San Rafael-based, non-profit, county organization, which funds, among other services, food programs for local residents in need.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>From Olson's perspective, it's a win-win all round.\u003c/p>\n\u003cblockquote>\u003cp>\"We're trying to create a model here that's replicable and plays a role in creating a resilient, thriving, and healthy community,\" she says. \"Though my new motto is: We're sailing the ship while we're building it. Since we're creating something that hasn't been done it's both exciting and challenging,\" she adds. \"We're a local food company for the people and we want to make stars out of our local farmers and their produce through these value-added products.\"\u003c/p>\u003c/blockquote>\n\u003cp>Launched last June as a project with long-term fundraising objectives for \u003ca href=\"http://camarin.org/\">Community Action Marin\u003c/a>, a social services agency that provides child care, energy assistance, emergency family needs, mental health care, employment training, and senior programs for the county's low-income residents, FoodWorks began producing jars of jams back in August from the agency's central kitchen and production has been steadily building ever since.\u003c/p>\n\u003cp>The CAM kitchen -- which feeds more than 600 children in the county's Head Start program every day -- used to shut down at 2 p.m. CAM staffers realized that the state-of-the-art space was an underutilized resource that could be put to good use and hired canning guru and recipe tester Olson, the founder of \u003ca href=\"http://www.facebook.com/pages/PRESERVEsonoma/142805682435645\">PRESERVESonoma\u003c/a>, a nonprofit canning organization previously profiled on BAB, to come on board as FoodWorks' director. \u003c/p>\n\u003cp>Given her canning and culinary background, Olson was able to attract many big name small producers to her nascent project, including \u003ca href=\"http://mcevoyranch.com/\">McEvoy Ranch\u003c/a> in northern Marin, as well as Middleton Farms, \u003ca href=\"https://www.prestonvineyards.com/\">Preston Vineyard\u003c/a>, and \u003ca href=\"http://www.medlockames.com/\">Medlock Ames Winery\u003c/a>, all in Healdsburg. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/cam.foodworks.products400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/cam.foodworks.products400.jpg\" alt=\"A trio of value-added products produced by FoodWorks.\" title=\"A trio of value-added products produced by FoodWorks.\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-39930\">\u003c/a>\u003cbr>\n\u003cem>A trio of value-added products produced by FoodWorks. Photo: Shae Irving\u003c/em>\u003c/p>\n\u003cp>Others who have sought out FoodWorks include small local food entrepreneurs, who want to sell their own BBQ sauce, and restaurant clients who want to produce their own line of condiments. Kenny Rochford of \u003ca href=\"http://www.schoolgardenwines.com/\">School Garden\u003c/a> called on Olson's service for an apple chutney product using gleaned produce from an unused farm in Healdsburg as part of a fund-raising effort for a local school garden. \"As charitable endeavors go, I'd rather write a check for apple chutney than gift wrap,\" jokes Rochford. The project has proven popular; up next: Meyer lemon marmalade. \"Gleaned fruit is tricky, there are variations in color, flavor, and texture,\" notes Rochford. \"Olson is good at tweaking recipes to accommodate that.\"\u003c/p>\n\u003cp>FoodWorks recently landed a commitment from \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a> to make tomato sauce using produce from the independent retailer's farm, and FoodWorks' biggest client, whose product will hit a major grocery store chain at a $5.99 price point, will be announced shortly. Both are big gets for the budding business.\u003c/p>\n\u003cp>While Olson, a former culinary director for \u003ca href=\"http://www.bamco.com/\">Bon Appetit Management Corporation\u003c/a>, enjoys coming up with unique specialty products for farmers, she's especially glad to be crafting quality artisan products out of pristine produce that was otherwise destined for the compost pile. (Speaking of compost: Olson sends all of hers to \u003ca href=\"http://tarafirmafarms.com/\">Tara Firma Farms\u003c/a> in Petaluma, where it's enjoyed by the resident pigs.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/fuyu.persimmons.400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/fuyu.persimmons.400.jpg\" alt=\"Persimmon-ginger-chile preserves ready for canning.\" title=\"Persimmon-ginger-chile preserves ready for canning.\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-39932\">\u003c/a>\u003cbr>\n\u003cem>Persimmon pickles with ginger and chile ready for canning. Photo: Shae Irving\u003c/em>\u003c/p>\n\u003cp>Olson, who supervises a kitchen crew of three, works with clients on product concept, recipe development, production, and packaging and labeling, often with farmers own private label attached for instant branding purposes. Higher-value, less-perishable products can also help subsidize small farmers whose profit margins are slim in the sustainable, organic produce world.\u003c/p>\n\u003cp>CAM FoodWorks plays an invaluable role as an incubator for small food businesses, says Sarah Darcey-Martin, outreach director for \u003ca href=\"http://www.agriculturalinstitute.org/\">Agricultural Institute of Marin\u003c/a>, which operates eight Bay Area farmers' markets. And the group can assume many of the costs of regulation and certification, a commercial kitchen space, and labor that could prove prohibitive for small farmers, adds Ellen Roggemann, the specialty food developer and an assistant gardener at McEvoy Ranch, who works with Olson on recipes for the ranch's line of products, including apple and lavender jelly.\u003c/p>\n\u003cp>Each jar that comes out of the FoodWorks kitchen costs between $2 and $3.50 to produce, with a minimum order of 25 cases (by comparison, the industry average is around 500). Farmers pass on this cost to consumers, with products retailing around $8-$12 for the gourmet goodies, typically sold on site, at farmers' markets around the Bay Area, or in small specialty stores. (Though the notion of landing bigger takers like Whole Foods remains a goal, as is farmers pooling produce to come up with a product -- say, five-farm soup -- for the wholesale or retail market.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/medlock_jars560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/medlock_jars560.jpg\" alt=\"The range of products produced by FoodWorks for Medlock Ames Winery.\" title=\"The range of products produced by FoodWorks for Medlock Ames Winery.\" width=\"560\" height=\"388\" class=\"alignnone size-full wp-image-39934\">\u003c/a>\u003cbr>\n\u003cem>The range of products produced by FoodWorks for Medlock Ames Winery. Photo: Shae Irving\u003c/em>\u003c/p>\n\u003cp>\"Foodworks is one of the few kitchen partners able to work with boutique volumes and Merrilee Olson has the skill and zeal to help us craft delicious products, says Dawn Pacheco of Medlock Ames Winery, for whom FoodWorks has produced strawberry jam, quince apple butter, apple pear butter, mandarin marmalade, and rustic marinara sauce. \"The scale, flexibility and passion of Foodworks is perfect for us.\"\u003c/p>\n\u003cp>Olson, a \u003ca href=\"http://www.goodfoodawards.org/preserves/middleton-farm-raspberry-preserves/\">Good Foods Award winner for her raspberry preserves using Middleton Farm fruit\u003c/a>, would also like to see the kitchen made available for community canning projects, such as jarring excess tomatoes, for instance, that can be used as sauce in school lunch programs.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Olson also hopes to see other small-scale food processing places popping up emulating FoodWorks efforts. And she's already talking about expansion plans for her own nascent enterprise. \u003c/p>\n\u003cblockquote>\u003cp>\"We need other local food-processing facilities to get where we need to go in terms of advancing a local, sustainable food system,\" she says. \"We need to build momentum here -- for us that means a bigger facility and more investment. We've already demonstrated the business is there.\"\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "Canning queen Merrilee Olson lends her expertise to a new preservation project designed to help Marin farms -- and county children fed by the Head Start program -- by producing an artisan product from excess produce.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/CAM-staff560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/CAM-staff560.jpg\" alt=\"Merrilee Olson, on right, and her crew in the FoodWorks kitchen.\" title=\"Merrilee Olson, on right, and her crew in the FoodWorks kitchen.\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-39928\">\u003c/a>\u003cbr>\n\u003cem>Merrilee Olson, on right, kitchen supervisor Mayte Lopez on her left, and crew in the FoodWorks kitchen. Photo: Duncan Garrett \u003c/em>\u003c/p>\n\u003cp>It's no secret that Marin County farms produce an abundance of local, seasonal, and organic produce enjoyed by residents around the Bay Area.\u003c/p>\n\u003cp>But finding homes for all that fresh food, whether lemons, tomatoes, or apples, can be a challenge for farmers during harvest time -- and what to do to generate income during the months when specialty crops are out of season?\u003c/p>\n\u003cp>Enter \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/11/canning-for-a-cause-lets-preserve/\">canning queen Merrilee Olson\u003c/a> to the rescue. Olson heads up the new food manufacturing company \u003ca href=\"http://www.camfoodworks.com/\">Community Action Marin's (CAM) FoodWorks\u003c/a>, a small-batch, co-packing company that helps Marin farmers turn their excess fruits and vegetables into jams and jellies, conserves and chutneys, and salsas and sauces, giving them a shelf life beyond the growing season, adding another source of revenue to farmers, and providing an artisan product to consumers. \u003c/p>\n\u003cp>And -- the CAM community hopes down the track -- turning a profit that would supplement this San Rafael-based, non-profit, county organization, which funds, among other services, food programs for local residents in need.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>From Olson's perspective, it's a win-win all round.\u003c/p>\n\u003cblockquote>\u003cp>\"We're trying to create a model here that's replicable and plays a role in creating a resilient, thriving, and healthy community,\" she says. \"Though my new motto is: We're sailing the ship while we're building it. Since we're creating something that hasn't been done it's both exciting and challenging,\" she adds. \"We're a local food company for the people and we want to make stars out of our local farmers and their produce through these value-added products.\"\u003c/p>\u003c/blockquote>\n\u003cp>Launched last June as a project with long-term fundraising objectives for \u003ca href=\"http://camarin.org/\">Community Action Marin\u003c/a>, a social services agency that provides child care, energy assistance, emergency family needs, mental health care, employment training, and senior programs for the county's low-income residents, FoodWorks began producing jars of jams back in August from the agency's central kitchen and production has been steadily building ever since.\u003c/p>\n\u003cp>The CAM kitchen -- which feeds more than 600 children in the county's Head Start program every day -- used to shut down at 2 p.m. CAM staffers realized that the state-of-the-art space was an underutilized resource that could be put to good use and hired canning guru and recipe tester Olson, the founder of \u003ca href=\"http://www.facebook.com/pages/PRESERVEsonoma/142805682435645\">PRESERVESonoma\u003c/a>, a nonprofit canning organization previously profiled on BAB, to come on board as FoodWorks' director. \u003c/p>\n\u003cp>Given her canning and culinary background, Olson was able to attract many big name small producers to her nascent project, including \u003ca href=\"http://mcevoyranch.com/\">McEvoy Ranch\u003c/a> in northern Marin, as well as Middleton Farms, \u003ca href=\"https://www.prestonvineyards.com/\">Preston Vineyard\u003c/a>, and \u003ca href=\"http://www.medlockames.com/\">Medlock Ames Winery\u003c/a>, all in Healdsburg. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/cam.foodworks.products400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/cam.foodworks.products400.jpg\" alt=\"A trio of value-added products produced by FoodWorks.\" title=\"A trio of value-added products produced by FoodWorks.\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-39930\">\u003c/a>\u003cbr>\n\u003cem>A trio of value-added products produced by FoodWorks. Photo: Shae Irving\u003c/em>\u003c/p>\n\u003cp>Others who have sought out FoodWorks include small local food entrepreneurs, who want to sell their own BBQ sauce, and restaurant clients who want to produce their own line of condiments. Kenny Rochford of \u003ca href=\"http://www.schoolgardenwines.com/\">School Garden\u003c/a> called on Olson's service for an apple chutney product using gleaned produce from an unused farm in Healdsburg as part of a fund-raising effort for a local school garden. \"As charitable endeavors go, I'd rather write a check for apple chutney than gift wrap,\" jokes Rochford. The project has proven popular; up next: Meyer lemon marmalade. \"Gleaned fruit is tricky, there are variations in color, flavor, and texture,\" notes Rochford. \"Olson is good at tweaking recipes to accommodate that.\"\u003c/p>\n\u003cp>FoodWorks recently landed a commitment from \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a> to make tomato sauce using produce from the independent retailer's farm, and FoodWorks' biggest client, whose product will hit a major grocery store chain at a $5.99 price point, will be announced shortly. Both are big gets for the budding business.\u003c/p>\n\u003cp>While Olson, a former culinary director for \u003ca href=\"http://www.bamco.com/\">Bon Appetit Management Corporation\u003c/a>, enjoys coming up with unique specialty products for farmers, she's especially glad to be crafting quality artisan products out of pristine produce that was otherwise destined for the compost pile. (Speaking of compost: Olson sends all of hers to \u003ca href=\"http://tarafirmafarms.com/\">Tara Firma Farms\u003c/a> in Petaluma, where it's enjoyed by the resident pigs.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/fuyu.persimmons.400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/fuyu.persimmons.400.jpg\" alt=\"Persimmon-ginger-chile preserves ready for canning.\" title=\"Persimmon-ginger-chile preserves ready for canning.\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-39932\">\u003c/a>\u003cbr>\n\u003cem>Persimmon pickles with ginger and chile ready for canning. Photo: Shae Irving\u003c/em>\u003c/p>\n\u003cp>Olson, who supervises a kitchen crew of three, works with clients on product concept, recipe development, production, and packaging and labeling, often with farmers own private label attached for instant branding purposes. Higher-value, less-perishable products can also help subsidize small farmers whose profit margins are slim in the sustainable, organic produce world.\u003c/p>\n\u003cp>CAM FoodWorks plays an invaluable role as an incubator for small food businesses, says Sarah Darcey-Martin, outreach director for \u003ca href=\"http://www.agriculturalinstitute.org/\">Agricultural Institute of Marin\u003c/a>, which operates eight Bay Area farmers' markets. And the group can assume many of the costs of regulation and certification, a commercial kitchen space, and labor that could prove prohibitive for small farmers, adds Ellen Roggemann, the specialty food developer and an assistant gardener at McEvoy Ranch, who works with Olson on recipes for the ranch's line of products, including apple and lavender jelly.\u003c/p>\n\u003cp>Each jar that comes out of the FoodWorks kitchen costs between $2 and $3.50 to produce, with a minimum order of 25 cases (by comparison, the industry average is around 500). Farmers pass on this cost to consumers, with products retailing around $8-$12 for the gourmet goodies, typically sold on site, at farmers' markets around the Bay Area, or in small specialty stores. (Though the notion of landing bigger takers like Whole Foods remains a goal, as is farmers pooling produce to come up with a product -- say, five-farm soup -- for the wholesale or retail market.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/medlock_jars560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/medlock_jars560.jpg\" alt=\"The range of products produced by FoodWorks for Medlock Ames Winery.\" title=\"The range of products produced by FoodWorks for Medlock Ames Winery.\" width=\"560\" height=\"388\" class=\"alignnone size-full wp-image-39934\">\u003c/a>\u003cbr>\n\u003cem>The range of products produced by FoodWorks for Medlock Ames Winery. Photo: Shae Irving\u003c/em>\u003c/p>\n\u003cp>\"Foodworks is one of the few kitchen partners able to work with boutique volumes and Merrilee Olson has the skill and zeal to help us craft delicious products, says Dawn Pacheco of Medlock Ames Winery, for whom FoodWorks has produced strawberry jam, quince apple butter, apple pear butter, mandarin marmalade, and rustic marinara sauce. \"The scale, flexibility and passion of Foodworks is perfect for us.\"\u003c/p>\n\u003cp>Olson, a \u003ca href=\"http://www.goodfoodawards.org/preserves/middleton-farm-raspberry-preserves/\">Good Foods Award winner for her raspberry preserves using Middleton Farm fruit\u003c/a>, would also like to see the kitchen made available for community canning projects, such as jarring excess tomatoes, for instance, that can be used as sauce in school lunch programs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Olson also hopes to see other small-scale food processing places popping up emulating FoodWorks efforts. And she's already talking about expansion plans for her own nascent enterprise. \u003c/p>\n\u003cblockquote>\u003cp>\"We need other local food-processing facilities to get where we need to go in terms of advancing a local, sustainable food system,\" she says. \"We need to build momentum here -- for us that means a bigger facility and more investment. We've already demonstrated the business is there.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chloe's Kitchen: An Interview with Vegan Chef Chloe Coscarelli on Her New Cookbook",
"title": "Chloe's Kitchen: An Interview with Vegan Chef Chloe Coscarelli on Her New Cookbook",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-39615\" title=\"CHLOE'S KITCHEN Cover Image\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/CHLOES-KITCHEN-Cover-Image.jpg\" alt=\"CHLOE'S KITCHEN Cover Image\" width=\"500\" height=\"620\">\u003c/p>\n\u003cp>The vegan community owes a lot to Chloe Coscarelli for \u003ca href=\"http://chefchloe.com/videos/vegan-cupcakes-take-top-honors-on-cupcake-wars.html\">her victory on Food Network's \u003cem>Cupcake Wars\u003c/em>\u003c/a> in 2010. A graduate of \u003ca href=\"http://naturalgourmetinstitute.com/\">The Natural Gourmet Institute\u003c/a>, UC Berkeley, and Cornell University’s Plant-Based Nutrition Program, the creative, animal-loving, and adorable \u003ca href=\"http://chefchloe.com/\">Chef Chloe\u003c/a> had already entered the culinary world at the time of the competition with positions at Bay Area veggie hot spots \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a> and \u003ca href=\"http://www.herbivorerestaurant.com/\">Herbivore\u003c/a> as well as Counter in New York. But it was her victory on \u003cem>Cupcake Wars—\u003c/em>the first victory by a vegan on a Food Network competition—that finally gave permission to vegans all over the country to shout from the rooftops: \"Ha! Our desserts are not only just as good as all the others! They can even be better!\" So influential was Chloe's win, that not only have more vegan bakers competed on the show since her, but tomorrow, Food Network is even airing a \u003ca href=\"http://vegansaurus.com/post/18569962552\">\u003cem>Cupcake Wars\u003c/em> all-vegan showdown\u003c/a>.\u003c/p>\n\u003cp>Since that win, Chloe's approachable take on veganism has blown up in the media, with spreads in \u003cem>\u003ca href=\"http://well.blogs.nytimes.com/2010/09/06/tasty-vegan-food-cupcakes-show-it-can-be-done/\">The New York Times\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://vegnews.com/articles/page.do?pageId=2483&catId=8\">Woman's World\u003c/a>\u003c/em>, and on \u003ca href=\"http://eatocracy.cnn.com/2011/10/17/55-give-vegan-cooking-a-chance/\">CNN\u003c/a>. In January \u003ca href=\"http://chefchloe.com/sweets/chocolate-layer-cake.html\">she appeared on \u003cem>The Doctors\u003c/em>\u003c/a> with a recipe for a decadent vegan chocolate cake.\u003c/p>\n\u003cp>And tomorrow, March 6, after much anticipation, Chloe's first cookbook, \u003cem>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1451636741/kqedorg-20\">Chloe’s Kitchen\u003c/a>\u003c/em> will launch (but you can \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1451636741/kqedorg-20\">pre-order it now\u003c/a>!).\u003c/p>\n\u003cp>\u003cem>Chloe's Kitchen\u003c/em> has recipes ranging from the very simple, like \"Classic Roasted Vegetables\" and \"Avocado Toast\" all the way to the more intricate, like \"Seitan Scallopini\" and \"Tarte Tatin with Coconut Whipped Cream.\" And of course it features her famous desserts, including her award-winning cupcakes, plus (in true vegan form) a recipe for \"Peanut Butter Dog Treats.\" It serves as a great intro to those new to veganism or interested in trying it out, with helpful tips on everything from how to stock a vegan pantry to how to make soy-free soy sauce. In addition to an intro from Chloe on how she came to be a vegan and how she approaches cooking, there is also a forward by \u003ca href=\"http://www.nealbarnard.org/\">Dr. Neal D. Barnard\u003c/a>, Founder and President of Physicians Committee for Responsible Medicine addressing common concerns about veganism, like the ever-present question of \"Will I get enough protein?\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I can go on and on about Chloe and the yummy recipes in her book, but let's talk to the chef herself. Chloe was kind enough to answer some questions for Bay Area Bites about her approach to veganism, her favorite recipe, her take on the Bay Area vegan food scene, and even about her beloved animal friends. Read on, then scroll down for a recipe from her book, as well information on book signing events in the Bay Area in the coming weeks.\u003c/p>\n\u003cp>\u003cstrong>The vegan community is very excited for your new cookbook! What was the motivating spirit behind \u003cem>Chloe's Kitchen\u003c/em> and what impact do you hope it will have in the culinary world?\u003c/strong>\u003c/p>\n\u003cp>Since going vegan 8 years ago, I've had so many people ask me \"How do you do it? I could NEVER be vegan!\" There are lots of myths out there that vegan food is bland, boring, expensive, and difficult to prepare. Wrong! My motivation behind \u003cem>Chloe's Kitchen\u003c/em> is to show people that vegan food can actually be extremely flavorful, exciting, and easy to prepare. I hope that \u003cem>Chloe's Kitchen\u003c/em> will prove to the mainstream that vegan cooking is fun and accessible and convince people to try it in their homes on a regular basis.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Chloe's Kitchen\u003c/em> is dedicated to your mom, and you mentioned that she and the rest of your family was very supportive when you went vegan as a kid. What were your reasons for going vegan, and do you have advice for anyone else--child or adult--who is the sole vegan in their family?\u003c/strong>\u003c/p>\n\u003cp>Going vegan in a family of carnivores can seem daunting, but if I could do it as a child, anyone can! My advice would be to stay positive. Your family might be overwhelmed if you focus on what you can't eat. Instead focus on what you can eat! Take your family to a local vegan restaurant or try cooking something delicious from \u003cem>Chloe's Kitchen\u003c/em> once a week (I'd recommend \"Penne alla Vodka with the Best Garlic Bread in the World\" or \"Mongolian BBQ Seitan\"). Your family will be thrilled and open up to the idea.\u003c/p>\n\u003cp>I dedicated \u003cem>Chloe's Kitchen\u003c/em> to my mom because she has been with me on this journey every step of the way. She was the first person to support my dietary choices and even cooked me a separate feast on my first vegan Thanksgiving! She always has a \"can do\" attitude and tells me everyday that anything is possible. Without her optimism, I would have never taken a chance on going to culinary school and writing this book.\u003c/p>\n\u003cp>\u003cstrong>I love the range of difficulty that your recipes offer. A novice can take their time moving from something simple like Easy Peasy Pasta Salad, all the way to Moroccan Bastilla. But tell us: What is YOUR favorite go-to dish from your collection?\u003c/strong>\u003c/p>\n\u003cp>I love that you noticed that! For the most part, the recipes in \u003cem>Chloe's Kitchen\u003c/em> are simple and straight forward, but I did throw in a couple fun ones for the more adventurous chefs. My favorite go-to weeknight meal would have to be \"Fettuccine Alfredo\" or \"Falafel Sliders with Avocado Hummus.\" For dessert, definitely my \"Cinnamon Espresso Chocolate Chip Cookies.\" I even make them for breakfast sometimes.\u003c/p>\n\u003cp>\u003cstrong>You mention in your book that your love for cooking started during college at UC Berkeley, after which you jetted off to New York to attend \u003ca href=\"http://naturalgourmetinstitute.com/\">The Natural Gourmet Institute\u003c/a>. Did you specifically study vegan culinary arts or did you have to adapt your studies to your ethical stance?\u003c/strong>\u003c/p>\n\u003cp>In my senior year of college at UC Berkeley, I toured a bunch of culinary schools with my mom before making a choice. It became clear that Natural Gourmet was the obvious choice. Not only does Natural Gourmet have a focus on health, nutrition, and alternative medicine, but they are also very supportive of each student's moral beliefs. You do not have to touch or taste anything you don't want to. Natural Gourmet's plant-based focus truly puts them on the cutting edge of culinary education.\u003c/p>\n\u003cp>\u003cstrong>You have some strong Bay Area roots. How do you feel the Bay Area is evolving from a vegan perspective?\u003c/strong>\u003c/p>\n\u003cp>The Bay Area holds a very dear place in my heart. I have had so many amazing experiences there, from going to college at UC Berkeley, to getting my first restaurant job at Herbivore, to experiencing my first vegetarian festival in San Francisco, to working at the world's greatest vegan restaurant, Millennium! The Bay Area is definitely one of the fastest-evolving veg cities in the world. I mean, come on, what other city has an all-vegan cinnamon roll bakery (\u003ca href=\"www.cinnaholic.com\">Cinnaholic\u003c/a>) or an all-vegan sushi house (\u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-san-francisco\">Cha-ya\u003c/a>)?\u003c/p>\n\u003cp>\u003cstrong>What are your favorite Bay Area culinary destinations?\u003c/strong>\u003c/p>\n\u003cp>I could probably write a whole book on this topic because I am totally obsessed with the food in the Bay! There is nothing like a bag of salty air-baked garlic fries at \u003ca href=\"http://www.yelp.com/biz/smart-alecs-intelligent-food-berkeley\">Smart Alecs\u003c/a>, or a platter of the oyster mushroom calamari at Millennium Restaurant. I could eat hundreds of pieces of tempura sushi (specifically, the Cha-Ya roll) at Cha-ya. Vegan Chinese food is also very plentiful in the Bay, my favorite place being \u003ca href=\"http://www.yelp.com/biz/long-life-vegi-house-berkeley\">Long Life Veggie House\u003c/a> in Berkeley. My friends took me there every year on my birthday in college and I would always get the Broccoli Veggie Chicken-- it's to die for! And don't forget the Shawarma Wrap from Herbivore. After this question, I'm starving!\u003c/p>\n\u003cp>\u003cstrong>And a final question I just have to ask. One of my favorite quotes from your introduction in \u003cem>Chloe's Kitchen\u003c/em> is \"You name it. I've adopted it. From pit bulls and rats to frogs and lizards, I've always been a please-can-we-keep-him? kind of girl.\" I can totally relate, as I'm sure many vegans can. Are there any special non-human animals that have made a particularly strong impact in your life? (Feel free to share adorable photos!)\u003c/strong>\u003c/p>\n\u003cp>My life has been made so incredibly rich with the love of my pets! I just recently adopted 2 infant chihuahua's from the shelter. They were abandoned on the street by someone and were going to be put to sleep the day the we picked them up. We were originally asked by an animal rescue group to foster the puppies, but you know how that works... One look into their eyes and the adoption papers were signed! They are brother and sister named Buster and Winnie. All they want to do is kiss each other and me...all day long. They are the sweetest dogs who love nothing more than sleeping curled up on top of me.\u003c/p>\n\u003cp>\u003cstrong>Thank you, Chloe, for taking the time to talk to Bay Area Bites. We can't wait to make everything in your book, and see other creative recipes you come up with in the future! \u003c/strong>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-39751\" title=\"Chloe with Puppies \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Recently-Updated16.jpg\" alt=\"Chloe with Puppies \" width=\"500\" height=\"313\">\u003cbr>\n\u003cem>Chef Chloe with the recently adopted Buster and Winnie (photo courtesy of the author)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Upcoming Book Signing Events:\u003c/strong>\u003cbr>\nMonday, March 12: \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> (San Francisco) – 6pm\u003cbr>\nTuesday, March 13: \u003ca href=\"http://bookpassage.com/event/chloe-coscarelli-chloes-kitchen-125-easy-delicious-recipes-making-food-you-love-vegan-way\">Book Passage\u003c/a> (San Francisco) – Ferry Building – 6pm\u003cbr>\nWednesday, March 14: \u003ca href=\"http://www.booksinc.net/event/chloe-coscarelli-books-inc-marina\">Books Inc.\u003c/a> (San Francisco) – Marina location – 7pm\u003c/p>\n\u003cp>\u003cstrong>Chloe will also be appearing on KQED's \u003ca href=\"http://www.kqed.org/radio/programs/forum/index.jsp\">Forum\u003c/a> with fellow vegan chef \u003ca href=\"http://www.compassionatecook.com/\">Colleen Patrick-Goudreau\u003c/a> on March 13. \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cimg class=\"alignnone size-full wp-image-39637\" title=\"Sweet Potato Gnocchi with Sage Butter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Sweet-Potato-Gnocchi-with-Sage-Butter1.jpg\" alt=\"Sweet Potato Gnocchi with Sage Butter\" width=\"500\" height=\"667\">\u003cbr>\n\u003c/strong>\u003cem>Photo Credit: Miki Duisterhol\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong> Sweet Potato Gnocchi with Sage Butter\u003c/strong>\u003c/p>\n\u003cp>SERVES 4 TO 6\u003cbr>\n\u003cem>Gnocchi (pronounced NYO-kee) are soft little pillows of potato heaven that pretty much put regular\u003c/em>\u003cbr>\n\u003cem>noodles to shame. I like to make the dough with sweet potatoes and pan-fry the gnocchi with a\u003c/em>\u003cbr>\n\u003cem>touch of vegan butter and fresh sage leaves. You get extra points if they make it to the plate before\u003c/em>\u003cbr>\n\u003cem>going into your mouth!\u003c/em>\u003c/p>\n\u003cp>Make-Ahead Tip\u003cbr>\nUncooked gnocchi can be made in advance and kept frozen for up to 1 month or refrigerated\u003cbr>\nfor 3 to 4 days until ready to boil.\u003c/p>\n\u003cp>2 large red-skinned sweet potatoes (about 2 pounds)\u003cbr>\n2 1/2 to 3 1/2 cups all-purpose flour, plus extra for rolling\u003cbr>\n1 teaspoon sea salt\u003cbr>\n1/2 cup vegan margarine\u003cbr>\n1/2 teaspoon ground nutmeg\u003cbr>\n1/2 cup fresh sage leaves\u003cbr>\n1/4 teaspoon freshly ground black pepper, plus extra for serving\u003c/p>\n\u003cp>Preheat the oven to 425 degrees.\u003c/p>\n\u003cp>Pierce sweet potatoes with a fork, place in a baking pan, and bake until fully cooked, about 45 to 60 minutes. Remove from oven and let sit until cool enough to handle. Using a sharp knife, cut the potatoes in half lengthwise. Using a large spoon, scoop the flesh out of each sweet potato into a medium bowl. Thoroughly mash the sweet potatoes while they are still warm, then set aside or refrigerate to cool completely. Add salt, nutmeg, and pepper to the sweet potatoes. Add flour, 1/2 cup at a time, mixing well with a spoon to combine. Once a soft, slightly sticky, dough has formed, divide it into six portions. Generously flour the work surface and your hands. Roll each portion of dough into ropes about 1/2 inch in diameter. Each rope will be approximately 7 to 9 inches long. Dip a sharp knife in flour and cut each rope into 1-inch long pillows. If desired, roll each pillow on fork tines to make decorative ridges.\u003c/p>\n\u003cp>Fill a medium saucepan with heavily salted water and bring it to a boil. In the meantime, heat margarine and sage in a large nonstick skillet until the margarine begins to bubble.\u003c/p>\n\u003cp>When the water is boiling, reduce heat to a gentle simmer and gently drop in the gnocchi, about 20 at a time. The gnocchi will float to the surface in about 4 minutes. Continue to cook about 30 seconds more. Using a slotted spoon, immediately transfer the gnocchi to the skillet of butter sauce. Let cook, turning frequently, for 1 to 2 minutes. You will have to do this in several batches, until all the gnocchi are cooked. Serve immediately, topped with additional freshly ground black pepper.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>You can follow Chloe on \u003ca href=\"http://www.facebook.com/ChloeCoscarelli\">Facebook\u003c/a>, \u003ca href=\"http://twitter.com/#%21/chloecoscarelli\">Twitter\u003c/a> and \u003ca href=\"http://www.youtube.com/chloecoscarelli\">YouTube\u003c/a>.\u003c/strong>\u003c/p>\n\n",
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"excerpt": "Chloe Coscarelli has taken the culinary world by storm since her victory on Cupcake Wars with her vegan confections. On March 6 Chloe's first cookbook, Chloe's Kitchen, launches with recipes ranging from sweet to savory, simple to complex, and, of course, featuring her award-winning baked goods. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-39615\" title=\"CHLOE'S KITCHEN Cover Image\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/CHLOES-KITCHEN-Cover-Image.jpg\" alt=\"CHLOE'S KITCHEN Cover Image\" width=\"500\" height=\"620\">\u003c/p>\n\u003cp>The vegan community owes a lot to Chloe Coscarelli for \u003ca href=\"http://chefchloe.com/videos/vegan-cupcakes-take-top-honors-on-cupcake-wars.html\">her victory on Food Network's \u003cem>Cupcake Wars\u003c/em>\u003c/a> in 2010. A graduate of \u003ca href=\"http://naturalgourmetinstitute.com/\">The Natural Gourmet Institute\u003c/a>, UC Berkeley, and Cornell University’s Plant-Based Nutrition Program, the creative, animal-loving, and adorable \u003ca href=\"http://chefchloe.com/\">Chef Chloe\u003c/a> had already entered the culinary world at the time of the competition with positions at Bay Area veggie hot spots \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a> and \u003ca href=\"http://www.herbivorerestaurant.com/\">Herbivore\u003c/a> as well as Counter in New York. But it was her victory on \u003cem>Cupcake Wars—\u003c/em>the first victory by a vegan on a Food Network competition—that finally gave permission to vegans all over the country to shout from the rooftops: \"Ha! Our desserts are not only just as good as all the others! They can even be better!\" So influential was Chloe's win, that not only have more vegan bakers competed on the show since her, but tomorrow, Food Network is even airing a \u003ca href=\"http://vegansaurus.com/post/18569962552\">\u003cem>Cupcake Wars\u003c/em> all-vegan showdown\u003c/a>.\u003c/p>\n\u003cp>Since that win, Chloe's approachable take on veganism has blown up in the media, with spreads in \u003cem>\u003ca href=\"http://well.blogs.nytimes.com/2010/09/06/tasty-vegan-food-cupcakes-show-it-can-be-done/\">The New York Times\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://vegnews.com/articles/page.do?pageId=2483&catId=8\">Woman's World\u003c/a>\u003c/em>, and on \u003ca href=\"http://eatocracy.cnn.com/2011/10/17/55-give-vegan-cooking-a-chance/\">CNN\u003c/a>. In January \u003ca href=\"http://chefchloe.com/sweets/chocolate-layer-cake.html\">she appeared on \u003cem>The Doctors\u003c/em>\u003c/a> with a recipe for a decadent vegan chocolate cake.\u003c/p>\n\u003cp>And tomorrow, March 6, after much anticipation, Chloe's first cookbook, \u003cem>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1451636741/kqedorg-20\">Chloe’s Kitchen\u003c/a>\u003c/em> will launch (but you can \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1451636741/kqedorg-20\">pre-order it now\u003c/a>!).\u003c/p>\n\u003cp>\u003cem>Chloe's Kitchen\u003c/em> has recipes ranging from the very simple, like \"Classic Roasted Vegetables\" and \"Avocado Toast\" all the way to the more intricate, like \"Seitan Scallopini\" and \"Tarte Tatin with Coconut Whipped Cream.\" And of course it features her famous desserts, including her award-winning cupcakes, plus (in true vegan form) a recipe for \"Peanut Butter Dog Treats.\" It serves as a great intro to those new to veganism or interested in trying it out, with helpful tips on everything from how to stock a vegan pantry to how to make soy-free soy sauce. In addition to an intro from Chloe on how she came to be a vegan and how she approaches cooking, there is also a forward by \u003ca href=\"http://www.nealbarnard.org/\">Dr. Neal D. Barnard\u003c/a>, Founder and President of Physicians Committee for Responsible Medicine addressing common concerns about veganism, like the ever-present question of \"Will I get enough protein?\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I can go on and on about Chloe and the yummy recipes in her book, but let's talk to the chef herself. Chloe was kind enough to answer some questions for Bay Area Bites about her approach to veganism, her favorite recipe, her take on the Bay Area vegan food scene, and even about her beloved animal friends. Read on, then scroll down for a recipe from her book, as well information on book signing events in the Bay Area in the coming weeks.\u003c/p>\n\u003cp>\u003cstrong>The vegan community is very excited for your new cookbook! What was the motivating spirit behind \u003cem>Chloe's Kitchen\u003c/em> and what impact do you hope it will have in the culinary world?\u003c/strong>\u003c/p>\n\u003cp>Since going vegan 8 years ago, I've had so many people ask me \"How do you do it? I could NEVER be vegan!\" There are lots of myths out there that vegan food is bland, boring, expensive, and difficult to prepare. Wrong! My motivation behind \u003cem>Chloe's Kitchen\u003c/em> is to show people that vegan food can actually be extremely flavorful, exciting, and easy to prepare. I hope that \u003cem>Chloe's Kitchen\u003c/em> will prove to the mainstream that vegan cooking is fun and accessible and convince people to try it in their homes on a regular basis.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Chloe's Kitchen\u003c/em> is dedicated to your mom, and you mentioned that she and the rest of your family was very supportive when you went vegan as a kid. What were your reasons for going vegan, and do you have advice for anyone else--child or adult--who is the sole vegan in their family?\u003c/strong>\u003c/p>\n\u003cp>Going vegan in a family of carnivores can seem daunting, but if I could do it as a child, anyone can! My advice would be to stay positive. Your family might be overwhelmed if you focus on what you can't eat. Instead focus on what you can eat! Take your family to a local vegan restaurant or try cooking something delicious from \u003cem>Chloe's Kitchen\u003c/em> once a week (I'd recommend \"Penne alla Vodka with the Best Garlic Bread in the World\" or \"Mongolian BBQ Seitan\"). Your family will be thrilled and open up to the idea.\u003c/p>\n\u003cp>I dedicated \u003cem>Chloe's Kitchen\u003c/em> to my mom because she has been with me on this journey every step of the way. She was the first person to support my dietary choices and even cooked me a separate feast on my first vegan Thanksgiving! She always has a \"can do\" attitude and tells me everyday that anything is possible. Without her optimism, I would have never taken a chance on going to culinary school and writing this book.\u003c/p>\n\u003cp>\u003cstrong>I love the range of difficulty that your recipes offer. A novice can take their time moving from something simple like Easy Peasy Pasta Salad, all the way to Moroccan Bastilla. But tell us: What is YOUR favorite go-to dish from your collection?\u003c/strong>\u003c/p>\n\u003cp>I love that you noticed that! For the most part, the recipes in \u003cem>Chloe's Kitchen\u003c/em> are simple and straight forward, but I did throw in a couple fun ones for the more adventurous chefs. My favorite go-to weeknight meal would have to be \"Fettuccine Alfredo\" or \"Falafel Sliders with Avocado Hummus.\" For dessert, definitely my \"Cinnamon Espresso Chocolate Chip Cookies.\" I even make them for breakfast sometimes.\u003c/p>\n\u003cp>\u003cstrong>You mention in your book that your love for cooking started during college at UC Berkeley, after which you jetted off to New York to attend \u003ca href=\"http://naturalgourmetinstitute.com/\">The Natural Gourmet Institute\u003c/a>. Did you specifically study vegan culinary arts or did you have to adapt your studies to your ethical stance?\u003c/strong>\u003c/p>\n\u003cp>In my senior year of college at UC Berkeley, I toured a bunch of culinary schools with my mom before making a choice. It became clear that Natural Gourmet was the obvious choice. Not only does Natural Gourmet have a focus on health, nutrition, and alternative medicine, but they are also very supportive of each student's moral beliefs. You do not have to touch or taste anything you don't want to. Natural Gourmet's plant-based focus truly puts them on the cutting edge of culinary education.\u003c/p>\n\u003cp>\u003cstrong>You have some strong Bay Area roots. How do you feel the Bay Area is evolving from a vegan perspective?\u003c/strong>\u003c/p>\n\u003cp>The Bay Area holds a very dear place in my heart. I have had so many amazing experiences there, from going to college at UC Berkeley, to getting my first restaurant job at Herbivore, to experiencing my first vegetarian festival in San Francisco, to working at the world's greatest vegan restaurant, Millennium! The Bay Area is definitely one of the fastest-evolving veg cities in the world. I mean, come on, what other city has an all-vegan cinnamon roll bakery (\u003ca href=\"www.cinnaholic.com\">Cinnaholic\u003c/a>) or an all-vegan sushi house (\u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-san-francisco\">Cha-ya\u003c/a>)?\u003c/p>\n\u003cp>\u003cstrong>What are your favorite Bay Area culinary destinations?\u003c/strong>\u003c/p>\n\u003cp>I could probably write a whole book on this topic because I am totally obsessed with the food in the Bay! There is nothing like a bag of salty air-baked garlic fries at \u003ca href=\"http://www.yelp.com/biz/smart-alecs-intelligent-food-berkeley\">Smart Alecs\u003c/a>, or a platter of the oyster mushroom calamari at Millennium Restaurant. I could eat hundreds of pieces of tempura sushi (specifically, the Cha-Ya roll) at Cha-ya. Vegan Chinese food is also very plentiful in the Bay, my favorite place being \u003ca href=\"http://www.yelp.com/biz/long-life-vegi-house-berkeley\">Long Life Veggie House\u003c/a> in Berkeley. My friends took me there every year on my birthday in college and I would always get the Broccoli Veggie Chicken-- it's to die for! And don't forget the Shawarma Wrap from Herbivore. After this question, I'm starving!\u003c/p>\n\u003cp>\u003cstrong>And a final question I just have to ask. One of my favorite quotes from your introduction in \u003cem>Chloe's Kitchen\u003c/em> is \"You name it. I've adopted it. From pit bulls and rats to frogs and lizards, I've always been a please-can-we-keep-him? kind of girl.\" I can totally relate, as I'm sure many vegans can. Are there any special non-human animals that have made a particularly strong impact in your life? (Feel free to share adorable photos!)\u003c/strong>\u003c/p>\n\u003cp>My life has been made so incredibly rich with the love of my pets! I just recently adopted 2 infant chihuahua's from the shelter. They were abandoned on the street by someone and were going to be put to sleep the day the we picked them up. We were originally asked by an animal rescue group to foster the puppies, but you know how that works... One look into their eyes and the adoption papers were signed! They are brother and sister named Buster and Winnie. All they want to do is kiss each other and me...all day long. They are the sweetest dogs who love nothing more than sleeping curled up on top of me.\u003c/p>\n\u003cp>\u003cstrong>Thank you, Chloe, for taking the time to talk to Bay Area Bites. We can't wait to make everything in your book, and see other creative recipes you come up with in the future! \u003c/strong>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-39751\" title=\"Chloe with Puppies \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Recently-Updated16.jpg\" alt=\"Chloe with Puppies \" width=\"500\" height=\"313\">\u003cbr>\n\u003cem>Chef Chloe with the recently adopted Buster and Winnie (photo courtesy of the author)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Upcoming Book Signing Events:\u003c/strong>\u003cbr>\nMonday, March 12: \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> (San Francisco) – 6pm\u003cbr>\nTuesday, March 13: \u003ca href=\"http://bookpassage.com/event/chloe-coscarelli-chloes-kitchen-125-easy-delicious-recipes-making-food-you-love-vegan-way\">Book Passage\u003c/a> (San Francisco) – Ferry Building – 6pm\u003cbr>\nWednesday, March 14: \u003ca href=\"http://www.booksinc.net/event/chloe-coscarelli-books-inc-marina\">Books Inc.\u003c/a> (San Francisco) – Marina location – 7pm\u003c/p>\n\u003cp>\u003cstrong>Chloe will also be appearing on KQED's \u003ca href=\"http://www.kqed.org/radio/programs/forum/index.jsp\">Forum\u003c/a> with fellow vegan chef \u003ca href=\"http://www.compassionatecook.com/\">Colleen Patrick-Goudreau\u003c/a> on March 13. \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cimg class=\"alignnone size-full wp-image-39637\" title=\"Sweet Potato Gnocchi with Sage Butter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Sweet-Potato-Gnocchi-with-Sage-Butter1.jpg\" alt=\"Sweet Potato Gnocchi with Sage Butter\" width=\"500\" height=\"667\">\u003cbr>\n\u003c/strong>\u003cem>Photo Credit: Miki Duisterhol\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong> Sweet Potato Gnocchi with Sage Butter\u003c/strong>\u003c/p>\n\u003cp>SERVES 4 TO 6\u003cbr>\n\u003cem>Gnocchi (pronounced NYO-kee) are soft little pillows of potato heaven that pretty much put regular\u003c/em>\u003cbr>\n\u003cem>noodles to shame. I like to make the dough with sweet potatoes and pan-fry the gnocchi with a\u003c/em>\u003cbr>\n\u003cem>touch of vegan butter and fresh sage leaves. You get extra points if they make it to the plate before\u003c/em>\u003cbr>\n\u003cem>going into your mouth!\u003c/em>\u003c/p>\n\u003cp>Make-Ahead Tip\u003cbr>\nUncooked gnocchi can be made in advance and kept frozen for up to 1 month or refrigerated\u003cbr>\nfor 3 to 4 days until ready to boil.\u003c/p>\n\u003cp>2 large red-skinned sweet potatoes (about 2 pounds)\u003cbr>\n2 1/2 to 3 1/2 cups all-purpose flour, plus extra for rolling\u003cbr>\n1 teaspoon sea salt\u003cbr>\n1/2 cup vegan margarine\u003cbr>\n1/2 teaspoon ground nutmeg\u003cbr>\n1/2 cup fresh sage leaves\u003cbr>\n1/4 teaspoon freshly ground black pepper, plus extra for serving\u003c/p>\n\u003cp>Preheat the oven to 425 degrees.\u003c/p>\n\u003cp>Pierce sweet potatoes with a fork, place in a baking pan, and bake until fully cooked, about 45 to 60 minutes. Remove from oven and let sit until cool enough to handle. Using a sharp knife, cut the potatoes in half lengthwise. Using a large spoon, scoop the flesh out of each sweet potato into a medium bowl. Thoroughly mash the sweet potatoes while they are still warm, then set aside or refrigerate to cool completely. Add salt, nutmeg, and pepper to the sweet potatoes. Add flour, 1/2 cup at a time, mixing well with a spoon to combine. Once a soft, slightly sticky, dough has formed, divide it into six portions. Generously flour the work surface and your hands. Roll each portion of dough into ropes about 1/2 inch in diameter. Each rope will be approximately 7 to 9 inches long. Dip a sharp knife in flour and cut each rope into 1-inch long pillows. If desired, roll each pillow on fork tines to make decorative ridges.\u003c/p>\n\u003cp>Fill a medium saucepan with heavily salted water and bring it to a boil. In the meantime, heat margarine and sage in a large nonstick skillet until the margarine begins to bubble.\u003c/p>\n\u003cp>When the water is boiling, reduce heat to a gentle simmer and gently drop in the gnocchi, about 20 at a time. The gnocchi will float to the surface in about 4 minutes. Continue to cook about 30 seconds more. Using a slotted spoon, immediately transfer the gnocchi to the skillet of butter sauce. Let cook, turning frequently, for 1 to 2 minutes. You will have to do this in several batches, until all the gnocchi are cooked. Serve immediately, topped with additional freshly ground black pepper.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>You can follow Chloe on \u003ca href=\"http://www.facebook.com/ChloeCoscarelli\">Facebook\u003c/a>, \u003ca href=\"http://twitter.com/#%21/chloecoscarelli\">Twitter\u003c/a> and \u003ca href=\"http://www.youtube.com/chloecoscarelli\">YouTube\u003c/a>.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chef Joseph Manzare's Favorite Local Food Spots ",
"title": "Chef Joseph Manzare's Favorite Local Food Spots ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/joseph-mary.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/joseph-mary.jpg\" alt=\"Joseph Manzare and Mary Klingbeil\" title=\"Joseph Manzare and Mary Klingbeil\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-39678\">\u003c/a>SOMA resident Joseph Manzare is a native of the Bronx, NY, and started working in restaurants in his early teens. By 17, he was telling people he was getting ready to open his own place, and got a college degree in business. After that, he cooked at the five-star, five-diamond \u003ca href=\"http://www.hiltonwoodclifflake.com/\">Hilton in Woodcliff\u003c/a> in New Jersey. Then he moved to Los Angeles to apprentice with Jean-Francois Mettigner at L’Orangerie. Manzare spent all his spare time working at Spago, and came to the attention of Wolfgang Puck, who brought him on full-time. After two years at Spago, he traveled to Italy and spent ten months working at San Domenico in Imola. Returning to the States, he again joined with \u003ca href=\"http://www.wolfgangpuck.com/\">Wolfgang Puck\u003c/a> to be opening Sous Chef at Postrio in San Francisco, where he met his wife Mary Klingbeil, who was working as a waitress. Manzare explained, “I was kind of a loner chef that Wolfgang sent up to help get Postrio started. Mary and I met there 23 years ago.” \u003c/p>\n\u003cp>Soon, he was offered the position of Executive Chef at 44 at the Royalton in New York, where he was nominated “\u003ca href=\"http://jamesbeard.starchefs.com/old/events/1999/08/009.html\">Rising Star Chef of American Cuisine\u003c/a>” for the James Beard Awards. He was Chef at Granita in Malibu when he decided the time had come to launch his own restaurant. In 1997, Manzare and his wife and partner, Mary opened \u003ca href=\"http://www.globerestaurant.com/\">Globe\u003c/a> in San Francisco, serving up American-Italian food. The couple then opened Globe Venice Beach in 2000. He and Klingbeil opened the Italian spots \u003ca href=\"http://www.zuppa-sf.com/\">Zuppa\u003c/a> and the (now shuttered) Joey & Eddie’s. Pescheria was their seafood spot that had a brief run in Noe Valley. \u003ca href=\"http://www.hechosf.com/\">Hecho\u003c/a>, is their latest venture, a Tokyo style sushi and robata with a tequila bar and mariachi bands. \u003c/p>\n\u003cp>\u003cstrong>What sort of food experiences have your three sons had growing up around your restaurants?\u003c/strong>\u003cbr>\nMax (age 10) likes sushi, just like me. That’s probably because we’ve been going out together since he was a kid. I started taking him to Nobu’s original restaurant in L.A. when he was 2 yrs old. It was the start of our boys night out tradition. He has been to every restaurant in NYC, L.A. and all over the world. He comes into Hecho. Friday is still our boys night out. First, we’ll have sushi and then he’ll help me do skewers at the robata station. He’s done a lot of events, benefits, and comes to L.A. We do 1000s of the robatas, and it adds up to a lot of yakitori little skewers. \u003c/p>\n\u003cp>Mary was more protective when Wiley was born five years ago. We didn't take him out as much, so he’s still a little amazed and looking around when we go out to eat these days. August is 1 1/2 and with three boys, you can imagine what it’s like trying to get out.\u003c/p>\n\u003cp>\u003cstrong>Hecho is where you spend most of your time these days. What’s new there?\u003c/strong>\u003cbr>\nWe have chef \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/02/08/master-sushi-chef-sachio-kojima-resurfaces-at-hecho/\">Sachio Kojima\u003c/a>, who is the main guy. Sachio has a kind of infamy among chefs and the Japanese community. When he owned Kabuto A&S, on any given night, you’d probably be eating with five other chefs. He gets up at 6:30 and starts texting me and is usually there at Hecho ‘til 11 or so each night. I try to get him to take a day off, but he won’t. That means that if he doesn’t take a day off, I don’t either (laughs). We talked about me giving him some ownership of the restaurant, and for now we're taking it step-by-step. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\nI like the \u003ca href=\"http://www.agriculturalinstitute.org/sunday-san-rafael/\">Marin market on Sundays\u003c/a>. A lot of farmers don’t come to the city, so I can do some shopping with them in Marin. There’s always a ton of interesting things to see like nice greens, with all their individual heads and leaves. I like that the market always has the rotisserie truck and that porchetta sandwich. If I’m with the kids we’ll get a loaf of bread and some chicken, and hang out by the lake. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah Market\u003c/a> is great because they have live things like Monterey spot prawns, fresh out of the tank. They’re less expensive than we can buy from our wholesale fish retailers. The other side of the market has so many kind of fresh noodles from udon, ramen, and lo mein. There's probably a hundred kind of fresh noodles in there. It’s all fun to learn and play around with. On the dry side of the market, there’s every other kind of Asian ingredient you can imagine. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite date night spots?\u003c/strong>\u003cbr>\nI like to go to Fisherman’s Wharf and get live crab. All those little stands where they crack ‘em for you. It's great, if you don’t mind waiting 20 minutes. I always go to \u003ca href=\"http://www.crabonline.com/\">Alioto’s\u003c/a> because the guys there are really cool. Plus, it’s clean. We get two whole crabs and a couple cold cans of beer. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite meals to have with your family?\u003c/strong>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/manzare-family300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/manzare-family300.jpg\" alt=\"Manzare family\" title=\"Manzare family\" width=\"300\" height=\"400\" class=\"alignright size-full wp-image-39677\">\u003c/a>\u003cbr>\nWe like to pack up and BBQ at Crissy Field. I have a set up in the car with a knife and cutting board. We’ll put table cloths out, make some salad, and bring all the grill stuff. You can look out at the Golden Gate bridge and Alcatraz. It’s the greatest place to have a family dinner. \u003c/p>\n\u003cp>We usually go to \u003ca href=\"http://swanoysterdepotsf.com/\">Swan’s\u003c/a> if we have time and went there recently for my birthday. All the guys know us there. They’ve known Max since he was born. If they see Max and it’s the end of the line, they let him get in line to let us in, too. That’s a lot of fun. We get oysters, clams, crab salad. Wiley loves raw fish, oysters, clams, uni live in the shell; he’s the most adventurous eater. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nA banana split. When I was growing up, I always loved Dairy Queen. Here I go to \u003ca href=\"http://www.ghirardelli.com/\">Ghirardelli\u003c/a> because they have \u003ca href=\"http://www.ghirardelli.com/shops/GhirMenu_Dec2011.pdf\">huge ice cream dishes\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>What do you have planned for this year?\u003c/strong>\u003cbr>\nI’ve thought about maybe doing a book. Maybe when Sachio gets situated at Hecho, that'll happen. For travel, we’re going to try and plan a trip to Italy for a week or ten days. My true roots are Italian and I’ve worked in Italy in a lot of nice restaurants. \u003cbr clear=\"all\">\u003c/p>\n\n",
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"excerpt": "Hecho is Joseph Manzare and Mary Klingbeil's latest venture, a Tokyo style sushi and robata with a tequila bar and mariachi bands. Manzare shared some of his favorite local food spots with BAB. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/joseph-mary.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/joseph-mary.jpg\" alt=\"Joseph Manzare and Mary Klingbeil\" title=\"Joseph Manzare and Mary Klingbeil\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-39678\">\u003c/a>SOMA resident Joseph Manzare is a native of the Bronx, NY, and started working in restaurants in his early teens. By 17, he was telling people he was getting ready to open his own place, and got a college degree in business. After that, he cooked at the five-star, five-diamond \u003ca href=\"http://www.hiltonwoodclifflake.com/\">Hilton in Woodcliff\u003c/a> in New Jersey. Then he moved to Los Angeles to apprentice with Jean-Francois Mettigner at L’Orangerie. Manzare spent all his spare time working at Spago, and came to the attention of Wolfgang Puck, who brought him on full-time. After two years at Spago, he traveled to Italy and spent ten months working at San Domenico in Imola. Returning to the States, he again joined with \u003ca href=\"http://www.wolfgangpuck.com/\">Wolfgang Puck\u003c/a> to be opening Sous Chef at Postrio in San Francisco, where he met his wife Mary Klingbeil, who was working as a waitress. Manzare explained, “I was kind of a loner chef that Wolfgang sent up to help get Postrio started. Mary and I met there 23 years ago.” \u003c/p>\n\u003cp>Soon, he was offered the position of Executive Chef at 44 at the Royalton in New York, where he was nominated “\u003ca href=\"http://jamesbeard.starchefs.com/old/events/1999/08/009.html\">Rising Star Chef of American Cuisine\u003c/a>” for the James Beard Awards. He was Chef at Granita in Malibu when he decided the time had come to launch his own restaurant. In 1997, Manzare and his wife and partner, Mary opened \u003ca href=\"http://www.globerestaurant.com/\">Globe\u003c/a> in San Francisco, serving up American-Italian food. The couple then opened Globe Venice Beach in 2000. He and Klingbeil opened the Italian spots \u003ca href=\"http://www.zuppa-sf.com/\">Zuppa\u003c/a> and the (now shuttered) Joey & Eddie’s. Pescheria was their seafood spot that had a brief run in Noe Valley. \u003ca href=\"http://www.hechosf.com/\">Hecho\u003c/a>, is their latest venture, a Tokyo style sushi and robata with a tequila bar and mariachi bands. \u003c/p>\n\u003cp>\u003cstrong>What sort of food experiences have your three sons had growing up around your restaurants?\u003c/strong>\u003cbr>\nMax (age 10) likes sushi, just like me. That’s probably because we’ve been going out together since he was a kid. I started taking him to Nobu’s original restaurant in L.A. when he was 2 yrs old. It was the start of our boys night out tradition. He has been to every restaurant in NYC, L.A. and all over the world. He comes into Hecho. Friday is still our boys night out. First, we’ll have sushi and then he’ll help me do skewers at the robata station. He’s done a lot of events, benefits, and comes to L.A. We do 1000s of the robatas, and it adds up to a lot of yakitori little skewers. \u003c/p>\n\u003cp>Mary was more protective when Wiley was born five years ago. We didn't take him out as much, so he’s still a little amazed and looking around when we go out to eat these days. August is 1 1/2 and with three boys, you can imagine what it’s like trying to get out.\u003c/p>\n\u003cp>\u003cstrong>Hecho is where you spend most of your time these days. What’s new there?\u003c/strong>\u003cbr>\nWe have chef \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/02/08/master-sushi-chef-sachio-kojima-resurfaces-at-hecho/\">Sachio Kojima\u003c/a>, who is the main guy. Sachio has a kind of infamy among chefs and the Japanese community. When he owned Kabuto A&S, on any given night, you’d probably be eating with five other chefs. He gets up at 6:30 and starts texting me and is usually there at Hecho ‘til 11 or so each night. I try to get him to take a day off, but he won’t. That means that if he doesn’t take a day off, I don’t either (laughs). We talked about me giving him some ownership of the restaurant, and for now we're taking it step-by-step. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\nI like the \u003ca href=\"http://www.agriculturalinstitute.org/sunday-san-rafael/\">Marin market on Sundays\u003c/a>. A lot of farmers don’t come to the city, so I can do some shopping with them in Marin. There’s always a ton of interesting things to see like nice greens, with all their individual heads and leaves. I like that the market always has the rotisserie truck and that porchetta sandwich. If I’m with the kids we’ll get a loaf of bread and some chicken, and hang out by the lake. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah Market\u003c/a> is great because they have live things like Monterey spot prawns, fresh out of the tank. They’re less expensive than we can buy from our wholesale fish retailers. The other side of the market has so many kind of fresh noodles from udon, ramen, and lo mein. There's probably a hundred kind of fresh noodles in there. It’s all fun to learn and play around with. On the dry side of the market, there’s every other kind of Asian ingredient you can imagine. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite date night spots?\u003c/strong>\u003cbr>\nI like to go to Fisherman’s Wharf and get live crab. All those little stands where they crack ‘em for you. It's great, if you don’t mind waiting 20 minutes. I always go to \u003ca href=\"http://www.crabonline.com/\">Alioto’s\u003c/a> because the guys there are really cool. Plus, it’s clean. We get two whole crabs and a couple cold cans of beer. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite meals to have with your family?\u003c/strong>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/manzare-family300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/manzare-family300.jpg\" alt=\"Manzare family\" title=\"Manzare family\" width=\"300\" height=\"400\" class=\"alignright size-full wp-image-39677\">\u003c/a>\u003cbr>\nWe like to pack up and BBQ at Crissy Field. I have a set up in the car with a knife and cutting board. We’ll put table cloths out, make some salad, and bring all the grill stuff. You can look out at the Golden Gate bridge and Alcatraz. It’s the greatest place to have a family dinner. \u003c/p>\n\u003cp>We usually go to \u003ca href=\"http://swanoysterdepotsf.com/\">Swan’s\u003c/a> if we have time and went there recently for my birthday. All the guys know us there. They’ve known Max since he was born. If they see Max and it’s the end of the line, they let him get in line to let us in, too. That’s a lot of fun. We get oysters, clams, crab salad. Wiley loves raw fish, oysters, clams, uni live in the shell; he’s the most adventurous eater. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nA banana split. When I was growing up, I always loved Dairy Queen. Here I go to \u003ca href=\"http://www.ghirardelli.com/\">Ghirardelli\u003c/a> because they have \u003ca href=\"http://www.ghirardelli.com/shops/GhirMenu_Dec2011.pdf\">huge ice cream dishes\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"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.",
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"order": 9
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"id": "fresh-air",
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"airtime": "SUN 7:30pm-8pm",
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"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. ",
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"order": 15
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"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",
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"order": 18
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"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",
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"source": "American Public Media"
},
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"masters-of-scale": {
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"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)",
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},
"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",
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"meta": {
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
"id": "morning-edition",
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
"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",
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"order": 11
},
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"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",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
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"order": 14
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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