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"content": "\u003cp>[aside postID='bayareabites_133876,bayareabites_131145' label='More Celebrity Chefs Recipes']\u003c/p>\n\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco, Words & Recipe: Traci Des Jardins\u003c/i>\u003c/p>\n\u003cp>This is a recipe which can be made with plant-based meat (Impossible, Beyond, etc.), ground beef or ground lamb, each with equally delicious results.\u003c/p>\n\u003cp>This is easy to prep and a very satisfying meal. You could serve them as a snack or as a main course with salad, cucumbers, hummus and pita for a delicious full meal!\u003c/p>\n\u003ch2>Meatless Kofta\u003c/h2>\n\u003cp>\u003ci>Serves 4\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_134455\" class=\"wp-caption aligncenter\" style=\"max-width: 1620px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/DSCF5409.jpg\" alt=\"Traci Des Jardins's Meatless Kofta\" width=\"1620\" height=\"1080\" class=\"size-full wp-image-134455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5409.jpg 1620w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5409-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5409-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5409-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5409-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5409-1200x800.jpg 1200w\" sizes=\"(max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins's Meatless Kofta \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 lb plant-based meat of your choice\u003c/li>\n\u003cli>1 ½ teaspoons salt\u003c/li>\n\u003cli>2 shallots, finely minced, about 2 tablespoons\u003c/li>\n\u003cli>1-2 cloves very fresh garlic, grated on a microplane\u003c/li>\n\u003cli>½ cup chopped parsley\u003c/li>\n\u003cli>3 tablespoons chopped mint\u003c/li>\n\u003cli>1 ½ teaspoon smoked paprika\u003c/li>\n\u003cli>1 ½ teaspoon ground cumin (toasted)\u003c/li>\n\u003cli>1 ½ teaspoon ground coriander (toasted)\u003c/li>\n\u003cli>¼ teaspoon allspice\u003c/li>\n\u003cli>¼ teaspoon ground pepper\u003c/li>\n\u003cli>¼ cup extra virgin olive oil\u003c/li>\n\u003cli>Mint leaves, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Place all ingredients into a bowl, mix thoroughly.\u003c/li>\n\u003cli>Form mixture into slightly flat football-shaped kofta, about the size of a small golf ball.\u003c/li>\n\u003cli>Grill on a hot grill or in a pan over high heat on all sides until golden brown, about 4-5 minutes.\u003c/li>\n\u003cli>To serve, spread a dollop of the yogurt sauce on a plate, arrange kofta on top; garnish with torn mint leaves.\u003c/li>\n\u003c/ol>\n\u003ch2>Yogurt Sauce:\u003c/h2>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>½ cup plain Greek style or drained yogurt\u003c/li>\n\u003cli>3 tablespoons chopped mint\u003c/li>\n\u003cli>¼ teaspoon salt\u003c/li>\n\u003cli>Pinch of espelette pepper or cayenne\u003c/li>\n\u003cli>3 tablespoons extra virgin olive oil\u003c/li>\n\u003cli>½ ground pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In a medium bowl, combine all the ingredients and mix well. Taste and adjust the seasoning.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_134457\" class=\"wp-caption aligncenter\" style=\"max-width: 1620px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/DSCF5428.jpg\" alt=\"Traci Des Jardins holds a plate of her meatless kofta.\" width=\"1620\" height=\"1080\" class=\"size-full wp-image-134457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5428.jpg 1620w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5428-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5428-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5428-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5428-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5428-1200x800.jpg 1200w\" sizes=\"(max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins holds a plate of her meatless kofta. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco, Words & Recipe: Traci Des Jardins\u003c/i>\u003c/p>\n\u003cp>This is a recipe which can be made with plant-based meat (Impossible, Beyond, etc.), ground beef or ground lamb, each with equally delicious results.\u003c/p>\n\u003cp>This is easy to prep and a very satisfying meal. You could serve them as a snack or as a main course with salad, cucumbers, hummus and pita for a delicious full meal!\u003c/p>\n\u003ch2>Meatless Kofta\u003c/h2>\n\u003cp>\u003ci>Serves 4\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_134455\" class=\"wp-caption aligncenter\" style=\"max-width: 1620px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/DSCF5409.jpg\" alt=\"Traci Des Jardins's Meatless Kofta\" width=\"1620\" height=\"1080\" class=\"size-full wp-image-134455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5409.jpg 1620w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5409-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5409-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5409-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5409-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5409-1200x800.jpg 1200w\" sizes=\"(max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins's Meatless Kofta \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 lb plant-based meat of your choice\u003c/li>\n\u003cli>1 ½ teaspoons salt\u003c/li>\n\u003cli>2 shallots, finely minced, about 2 tablespoons\u003c/li>\n\u003cli>1-2 cloves very fresh garlic, grated on a microplane\u003c/li>\n\u003cli>½ cup chopped parsley\u003c/li>\n\u003cli>3 tablespoons chopped mint\u003c/li>\n\u003cli>1 ½ teaspoon smoked paprika\u003c/li>\n\u003cli>1 ½ teaspoon ground cumin (toasted)\u003c/li>\n\u003cli>1 ½ teaspoon ground coriander (toasted)\u003c/li>\n\u003cli>¼ teaspoon allspice\u003c/li>\n\u003cli>¼ teaspoon ground pepper\u003c/li>\n\u003cli>¼ cup extra virgin olive oil\u003c/li>\n\u003cli>Mint leaves, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Place all ingredients into a bowl, mix thoroughly.\u003c/li>\n\u003cli>Form mixture into slightly flat football-shaped kofta, about the size of a small golf ball.\u003c/li>\n\u003cli>Grill on a hot grill or in a pan over high heat on all sides until golden brown, about 4-5 minutes.\u003c/li>\n\u003cli>To serve, spread a dollop of the yogurt sauce on a plate, arrange kofta on top; garnish with torn mint leaves.\u003c/li>\n\u003c/ol>\n\u003ch2>Yogurt Sauce:\u003c/h2>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>½ cup plain Greek style or drained yogurt\u003c/li>\n\u003cli>3 tablespoons chopped mint\u003c/li>\n\u003cli>¼ teaspoon salt\u003c/li>\n\u003cli>Pinch of espelette pepper or cayenne\u003c/li>\n\u003cli>3 tablespoons extra virgin olive oil\u003c/li>\n\u003cli>½ ground pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In a medium bowl, combine all the ingredients and mix well. Taste and adjust the seasoning.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_134457\" class=\"wp-caption aligncenter\" style=\"max-width: 1620px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/DSCF5428.jpg\" alt=\"Traci Des Jardins holds a plate of her meatless kofta.\" width=\"1620\" height=\"1080\" class=\"size-full wp-image-134457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5428.jpg 1620w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5428-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5428-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5428-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5428-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5428-1200x800.jpg 1200w\" sizes=\"(max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins holds a plate of her meatless kofta. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Story of Netflix's 'Las Crónicas Del Taco' Is a Bay Area Story Too",
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"content": "\u003cp>[aside postID='bayareabites_129463,bayareabites_101583' label='More Taco Stories']\u003c/p>\n\u003cp>The late L.A. Times restaurant critic, Jonathan Gold used to say about tacos, “...when we move to New York or Paris, it is tacos that haunt our dreams; when we are hungry after a night of dancing, it is the taqueros who nourish us, who appear precisely where and when we need them the most.”\u003c/p>\n\u003cp>Gold was right, and if he were alive today, he would be incredibly proud to see that \u003ca href=\"https://www.lataco.com/a-cold-email-from-a-food-obsessed-teen-why-i-owe-everything-to-jonathan-gold/\">his former restaurant scout, Javier Cabral\u003c/a> (now editor of L.A. Taco) became an associate producer and taco scout behind the recently premiered Netflix series, \u003cem>Las Crónicas del Taco\u003c/em> (Taco Chronicles). The show takes viewers on a journey through various parts of Mexico, to dissect how tacos such as asada, al pastor, carnitas, barbacoa, canasta, and guisados land on your plate, their history, and the labor of love behind them.\u003c/p>\n\u003cfigure id=\"attachment_134410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134410\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/las-cronicas-del-taco-concept-art-e1565712544229.jpg\" alt=\"Netflix's documentary series 'Las Crónicas del Taco' was released in July 2019.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Netflix's documentary series 'Las Crónicas del Taco' \u003ccite>(Courtesy of Netflix)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cabral became involved with the project thanks to the creator of the series, Mexican producer, Pablo Cruz. For those not familiar with his work, Cruz is behind projects such as the movie \u003cem>Miss Bala\u003c/em> starring Gina Rodriguez, the AMC TV show, \u003cem>Fear The Walking Dead\u003c/em>, and the Spanish series, \u003cem>Luis Miguel\u003c/em> (now streaming on Netflix).\u003c/p>\n\u003cp>“We had an instant creative food chemistry, we both love food in a very obsessive and human level,” Cabral said. “We love the stories of the people behind it, especially now in this day and age where that stuff really matters for political and ethical reasons.” The two initially met years prior over Korean style smoked duck bbq at a restaurant in L.A.'s Koreatown.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Their eye, not only for the delectable visions of the tacos in each episode but also the personal stories behind it, genuinely sets the series apart from others currently streaming on the platform. And so, Cabral set off on a year-long mission to find the taqueros and their respective taquerias that would ultimately land in the show. The hashtag \u003ca href=\"https://www.instagram.com/explore/tags/tacosforpablo/\">#tacosforpablo\u003c/a> on Instagram showcases his journey.\u003c/p>\n\u003cp>http://www.instagram.com/p/Bv5-jg0BZNT/\u003c/p>\n\u003cp>What they wanted was for viewers in both Mexico and the United States to feel connected to each episode. Living in L.A., Cabral captured noticeable cultural differences between the way tacos are seen in Mexico versus here in the states. “In the U.S., tacos are taken for granted, its deliciousness, and cost-effectiveness,” Cabral said of some people expecting a taco to be cheap. “In Mexico, tacos are just tacos, people just love them. Tacos are celebrated as a way of life.”\u003c/p>\n\u003cp>“Tacos are a collective experience,” Cruz said. “Mexicans don’t take them for granted.” For Cruz, tacos are unequivocal, the maximum representative of Mexico.\u003c/p>\n\u003cp>While working on the series, he also wanted to avoid the Taco Chronicles from being seen from an outside perspective. Instead of celebrity chefs, each episode is narrated by the taco itself thanks to the work of voiceover actors. “We wanted to give each type of taco a personality,” Cruz said of the distinctive voice narrating each episode. The goal, Cruz added was to showcase the actual taqueros. “There’s no one better to talk about their creative food journey, than the taqueros themselves.”\u003c/p>\n\u003cp>The process taqueros work through—how they develop their craft—is something he knows doesn’t only happen in Mexico, and can also be seen here in the states. His favorite place comes out of the neighborhood in L.A. where he resides. “Just imagine the story, an immigrant family from Oaxaca, they come [to the states] and set up their taco stand.”\u003c/p>\n\u003cp>Series creator Cruz said, “the taco is an art, [and] this series pays homage to tradition.”\u003c/p>\n\u003cp>Here in the Bay Area, there are countless similar stories of perseverance. Some of the best food you have probably eaten comes thanks to the labor of immigrants.\u003c/p>\n\u003cfigure id=\"attachment_134412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134412\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/la-santa-torta-truck.jpg\" alt=\"\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Business partners Leonel Oblea and Victor Guzman in front of their taco truck, La Santa Torta. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For business partners Leonel (Leo) Oblea and Victor Guzman, opening the taco truck \u003ca href=\"https://www.instagram.com/lasantatorta/?hl=en\">La Santa Torta\u003c/a> where they specialize in Jalisco style birria and consome was a result of wrongdoings by the Trump Administration. Both Oblea and Guzman are Dreamers (a name given to young adults who came to the States as kids at no fault of their own). Both are \u003ca href=\"https://www.nilc.org/issues/daca/\">DACA\u003c/a> recipients (the Deferred Action for Childhood Arrivals is a policy implemented by the Obama Administration which granted Dreamers the opportunity to apply for a work permit).\u003c/p>\n\u003cp>In March of 2018, the program was rescinded by the then Attorney General Jeff Sessions. It meant that thousands of Dreamers were put back in limbo, and many whose work permits expired that year would lose their status. Oblea and Guzman were two of those Dreamers who lost their jobs after their work permits expired.\u003c/p>\n\u003cfigure id=\"attachment_134419\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134419\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/la-santa-torta-birria-tacos.jpg\" alt=\"La Santa Torta specializes in Jalisco style birria and consome.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Santa Torta specializes in Jalisco style birria and consome. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Oblea, the labor of love behind the food at La Santa Torta is deeply personal for him. “My goal [with my food] is to make people feel like they are back in Jalisco,” Oblea who is unable to return to Mexico said. Thanks to a ruling in the U.S. district court in the District of Columbia, he and Guzman are able to renew their work permits once more (DACA recipients who previously held a work permit can submit the $495 fee to renew their two-year work permit).\u003cbr>\n[aside postID='bayareabites_132646,bayareabites_118885' align='left' label='Eat More Tacos']\u003cbr>\nIn the year-and-half, since they opened, Oblea and Guzman already have a second truck, and their goal is to expand to a brick and mortar in Oakland. They see their food and service as a way to help those who are much like them and cannot travel back to Mexico. “Our spices come from the mercado de abastos in Guadalajara,” Oblea said. “My grandma goes out there and brings us back chiles de Yahualica which we use in our salsa, and spices for the birria.”\u003c/p>\n\u003cp>“Our food is comfort food,” Oblea said of making his customers feel close to home. “It tastes like Mexico, it takes them back [in the form a taco de birria].”\u003c/p>\n\u003cfigure id=\"attachment_134413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134413\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/el-ultimo-baile-dominic.jpg\" alt=\"Dominic Prado, the taquero behind Tacos El Último Baile\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dominic Prado, the taquero behind Tacos El Último Baile \u003ccite>(Courtesy of Dominic Prado)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not far from the Jack London Square neighborhood where you can find La Santa Torta, another taco truck is gaining notoriety and a cult following. \u003ca href=\"https://www.instagram.com/tacoselultimobaile/?hl=en\">Tacos El Último Baile\u003c/a> started off as a taco stand, much like Pablo Cruz’s favorite place in L.A.. Back in 2016, Dominic Prado, the taquero behind it, started out of the outdoor space of The Legionnaire Saloon, a bar in the Uptown neighborhood of Oakland.\u003c/p>\n\u003cp>Now, Prado is the proud owner of an actual truck. Most weekends, you’ll catch him at “23rd and Telegraph,” as he often advertises on the business’s Instagram account. Other times, you might see the truck outside of Bandcamp off Broadway, but still in the same vicinity.\u003c/p>\n\u003cp>For Prado who spent time in Mexico, the best tacos al pastor he’s ever tried are from the Mexican state of Morelos in the city of Cuernavaca. The best asada out of the many places here in the States and in Mexico where he has tried tacos? “In Tijuana, but also, Calexico has better tacos than Mexicali,” he said.\u003c/p>\n\u003cp>Prado takes pride in making the asada and chicken meat al carbon. A process which basically means grilling meat over mesquite charcoal. “Not all charcoal is the same,” Prado said. He has a favorite type which is a quintessential part of his secrets behind how he grills the meat.\u003c/p>\n\u003cfigure id=\"attachment_134414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134414\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/ultimo-baile-tacos.jpg\" alt=\"Prado makes his asada and chicken meat al carbon.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prado makes his asada and chicken meat al carbon. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area taquero scene is such that instead of competitiveness, you’ll often see taqueros like Miguel Escobedo of \u003ca href=\"https://www.instagram.com/alpastorpapi415/?hl=en\">Al Pastor Papi\u003c/a> rooting for other comrades and posting pictures of them on his social media. \"Those are the homies,” he said of La Santa Torta and Tacos El Último Baile.\u003c/p>\n\u003cp>Escobedo is a recognized name and face in the Bay Area food scene. For many years, he was part-owner of a popular Mexican restaurant in San Francisco. In 2012, he competed in the Food Network show \u003cem>Chopped\u003c/em>. Escobedo also competed in \u003cem>Throwdown with Bobby Flay\u003c/em>, where his triple threat burrito was the champion against the Food Network chef.\u003c/p>\n\u003cp>Before his departure from the restaurant in San Francisco, Escobedo had been looking into incorporating tacos al pastor into the menu, but he also wanted his tacos to represent their pure form. “I wanted to go back home and keep it one hundred percent real,” he said.\u003c/p>\n\u003cfigure id=\"attachment_134415\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134415\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi-spit.jpg\" alt=\"A trompo is a vertical grill in which the pork meat for al pastor tacos is slowly cooked.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A trompo is a vertical grill in which the pork meat for al pastor tacos is slowly cooked. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to do this, his first order of business was to order a trompo, the vertical grill in which the pork meat is slowly cooked. “When I received the trompo, and I opened and touched it, I felt like when I was 14 and received my first turntables,” the now retired formerly known DJ MR.E said. He knew he was onto something with his soon to be Al Pastor Papi taco truck.\u003cbr>\n[aside postID='bayareabites_117626,bayareabites_103206' label='Make Your Own Tacos']\u003cbr>\nIn order to bring a piece of Mexico City (where he was born) back with him and make his al pastor tacos a success, Escobedo knew had to go back there to delve into what it would take to preserve the culture of this now ancestral dish. “I needed to get some street game,” he said of traveling to Mexico to talk to local taqueros but also to take a crash course at the Instituto de Gastronomía México.\u003c/p>\n\u003cp>There, he was able to learn the mother recipe of al pastor from one of the chefs teaching the course. “He [the chef] solidified my sentiments that this is where I needed to be,” Escobedo said, and everything he learned about the making of the al pastor meat was brought back to San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_134416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134416\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi-tacos.jpg\" alt=\"“The usual order is tacos al pastor, y una coca-cola [Mexican coke],” says Escobedo.\" width=\"1920\" height=\"1441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-1020x766.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-1200x901.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“The usual order is tacos al pastor, y una coca-cola [Mexican coke],” says Escobedo. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Escobedo takes pride in each taco he serves, and much like the owners of La Santa Torta, he sees the gleaming faces of chilangos (a name given to those from Mexico City) who come by Al Pastor Papi to gets tacos and with each bite feel like they are back home, “the usual order is tacos al pastor, y una coca-cola [Mexican coke],” he added.\u003c/p>\n\u003cp>The lack of taquerias equipped with trompos is partly to blame for the lack of authentic tacos al pastor in the Bay Area. Another hurdle is an ordinance with the health department which doesn’t allow for the meat to be sliced off the trompo and served immediately on the tortilla. The meat that goes in the tacos has to first be put on the flat top, then inside the tortilla.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This added step deviates from the original way of serving tacos al pastor like they do back in Mexico City. “I want to lead the fight in educating the health department [inspectors] on what can be done to be able to get the meat right off the trompo,” Escobedo said.\u003c/p>\n\u003cfigure id=\"attachment_134409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134409\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi.jpg\" alt=\"Miguel Escobedo of Al Pastor Papi holds up his trompo-roasted al pastor.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miguel Escobedo of Al Pastor Papi holds up his trompo-roasted al pastor. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Just as tacos are honored in 'Las Crónicas Del Taco', taqueros in the Bay Area are sharing and celebrating their own stories and traditions through their own taco offerings.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The late L.A. Times restaurant critic, Jonathan Gold used to say about tacos, “...when we move to New York or Paris, it is tacos that haunt our dreams; when we are hungry after a night of dancing, it is the taqueros who nourish us, who appear precisely where and when we need them the most.”\u003c/p>\n\u003cp>Gold was right, and if he were alive today, he would be incredibly proud to see that \u003ca href=\"https://www.lataco.com/a-cold-email-from-a-food-obsessed-teen-why-i-owe-everything-to-jonathan-gold/\">his former restaurant scout, Javier Cabral\u003c/a> (now editor of L.A. Taco) became an associate producer and taco scout behind the recently premiered Netflix series, \u003cem>Las Crónicas del Taco\u003c/em> (Taco Chronicles). The show takes viewers on a journey through various parts of Mexico, to dissect how tacos such as asada, al pastor, carnitas, barbacoa, canasta, and guisados land on your plate, their history, and the labor of love behind them.\u003c/p>\n\u003cfigure id=\"attachment_134410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134410\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/las-cronicas-del-taco-concept-art-e1565712544229.jpg\" alt=\"Netflix's documentary series 'Las Crónicas del Taco' was released in July 2019.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Netflix's documentary series 'Las Crónicas del Taco' \u003ccite>(Courtesy of Netflix)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cabral became involved with the project thanks to the creator of the series, Mexican producer, Pablo Cruz. For those not familiar with his work, Cruz is behind projects such as the movie \u003cem>Miss Bala\u003c/em> starring Gina Rodriguez, the AMC TV show, \u003cem>Fear The Walking Dead\u003c/em>, and the Spanish series, \u003cem>Luis Miguel\u003c/em> (now streaming on Netflix).\u003c/p>\n\u003cp>“We had an instant creative food chemistry, we both love food in a very obsessive and human level,” Cabral said. “We love the stories of the people behind it, especially now in this day and age where that stuff really matters for political and ethical reasons.” The two initially met years prior over Korean style smoked duck bbq at a restaurant in L.A.'s Koreatown.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their eye, not only for the delectable visions of the tacos in each episode but also the personal stories behind it, genuinely sets the series apart from others currently streaming on the platform. And so, Cabral set off on a year-long mission to find the taqueros and their respective taquerias that would ultimately land in the show. The hashtag \u003ca href=\"https://www.instagram.com/explore/tags/tacosforpablo/\">#tacosforpablo\u003c/a> on Instagram showcases his journey.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What they wanted was for viewers in both Mexico and the United States to feel connected to each episode. Living in L.A., Cabral captured noticeable cultural differences between the way tacos are seen in Mexico versus here in the states. “In the U.S., tacos are taken for granted, its deliciousness, and cost-effectiveness,” Cabral said of some people expecting a taco to be cheap. “In Mexico, tacos are just tacos, people just love them. Tacos are celebrated as a way of life.”\u003c/p>\n\u003cp>“Tacos are a collective experience,” Cruz said. “Mexicans don’t take them for granted.” For Cruz, tacos are unequivocal, the maximum representative of Mexico.\u003c/p>\n\u003cp>While working on the series, he also wanted to avoid the Taco Chronicles from being seen from an outside perspective. Instead of celebrity chefs, each episode is narrated by the taco itself thanks to the work of voiceover actors. “We wanted to give each type of taco a personality,” Cruz said of the distinctive voice narrating each episode. The goal, Cruz added was to showcase the actual taqueros. “There’s no one better to talk about their creative food journey, than the taqueros themselves.”\u003c/p>\n\u003cp>The process taqueros work through—how they develop their craft—is something he knows doesn’t only happen in Mexico, and can also be seen here in the states. His favorite place comes out of the neighborhood in L.A. where he resides. “Just imagine the story, an immigrant family from Oaxaca, they come [to the states] and set up their taco stand.”\u003c/p>\n\u003cp>Series creator Cruz said, “the taco is an art, [and] this series pays homage to tradition.”\u003c/p>\n\u003cp>Here in the Bay Area, there are countless similar stories of perseverance. Some of the best food you have probably eaten comes thanks to the labor of immigrants.\u003c/p>\n\u003cfigure id=\"attachment_134412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134412\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/la-santa-torta-truck.jpg\" alt=\"\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Business partners Leonel Oblea and Victor Guzman in front of their taco truck, La Santa Torta. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For business partners Leonel (Leo) Oblea and Victor Guzman, opening the taco truck \u003ca href=\"https://www.instagram.com/lasantatorta/?hl=en\">La Santa Torta\u003c/a> where they specialize in Jalisco style birria and consome was a result of wrongdoings by the Trump Administration. Both Oblea and Guzman are Dreamers (a name given to young adults who came to the States as kids at no fault of their own). Both are \u003ca href=\"https://www.nilc.org/issues/daca/\">DACA\u003c/a> recipients (the Deferred Action for Childhood Arrivals is a policy implemented by the Obama Administration which granted Dreamers the opportunity to apply for a work permit).\u003c/p>\n\u003cp>In March of 2018, the program was rescinded by the then Attorney General Jeff Sessions. It meant that thousands of Dreamers were put back in limbo, and many whose work permits expired that year would lose their status. Oblea and Guzman were two of those Dreamers who lost their jobs after their work permits expired.\u003c/p>\n\u003cfigure id=\"attachment_134419\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134419\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/la-santa-torta-birria-tacos.jpg\" alt=\"La Santa Torta specializes in Jalisco style birria and consome.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Santa Torta specializes in Jalisco style birria and consome. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Oblea, the labor of love behind the food at La Santa Torta is deeply personal for him. “My goal [with my food] is to make people feel like they are back in Jalisco,” Oblea who is unable to return to Mexico said. Thanks to a ruling in the U.S. district court in the District of Columbia, he and Guzman are able to renew their work permits once more (DACA recipients who previously held a work permit can submit the $495 fee to renew their two-year work permit).\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIn the year-and-half, since they opened, Oblea and Guzman already have a second truck, and their goal is to expand to a brick and mortar in Oakland. They see their food and service as a way to help those who are much like them and cannot travel back to Mexico. “Our spices come from the mercado de abastos in Guadalajara,” Oblea said. “My grandma goes out there and brings us back chiles de Yahualica which we use in our salsa, and spices for the birria.”\u003c/p>\n\u003cp>“Our food is comfort food,” Oblea said of making his customers feel close to home. “It tastes like Mexico, it takes them back [in the form a taco de birria].”\u003c/p>\n\u003cfigure id=\"attachment_134413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134413\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/el-ultimo-baile-dominic.jpg\" alt=\"Dominic Prado, the taquero behind Tacos El Último Baile\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dominic Prado, the taquero behind Tacos El Último Baile \u003ccite>(Courtesy of Dominic Prado)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not far from the Jack London Square neighborhood where you can find La Santa Torta, another taco truck is gaining notoriety and a cult following. \u003ca href=\"https://www.instagram.com/tacoselultimobaile/?hl=en\">Tacos El Último Baile\u003c/a> started off as a taco stand, much like Pablo Cruz’s favorite place in L.A.. Back in 2016, Dominic Prado, the taquero behind it, started out of the outdoor space of The Legionnaire Saloon, a bar in the Uptown neighborhood of Oakland.\u003c/p>\n\u003cp>Now, Prado is the proud owner of an actual truck. Most weekends, you’ll catch him at “23rd and Telegraph,” as he often advertises on the business’s Instagram account. Other times, you might see the truck outside of Bandcamp off Broadway, but still in the same vicinity.\u003c/p>\n\u003cp>For Prado who spent time in Mexico, the best tacos al pastor he’s ever tried are from the Mexican state of Morelos in the city of Cuernavaca. The best asada out of the many places here in the States and in Mexico where he has tried tacos? “In Tijuana, but also, Calexico has better tacos than Mexicali,” he said.\u003c/p>\n\u003cp>Prado takes pride in making the asada and chicken meat al carbon. A process which basically means grilling meat over mesquite charcoal. “Not all charcoal is the same,” Prado said. He has a favorite type which is a quintessential part of his secrets behind how he grills the meat.\u003c/p>\n\u003cfigure id=\"attachment_134414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134414\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/ultimo-baile-tacos.jpg\" alt=\"Prado makes his asada and chicken meat al carbon.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prado makes his asada and chicken meat al carbon. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area taquero scene is such that instead of competitiveness, you’ll often see taqueros like Miguel Escobedo of \u003ca href=\"https://www.instagram.com/alpastorpapi415/?hl=en\">Al Pastor Papi\u003c/a> rooting for other comrades and posting pictures of them on his social media. \"Those are the homies,” he said of La Santa Torta and Tacos El Último Baile.\u003c/p>\n\u003cp>Escobedo is a recognized name and face in the Bay Area food scene. For many years, he was part-owner of a popular Mexican restaurant in San Francisco. In 2012, he competed in the Food Network show \u003cem>Chopped\u003c/em>. Escobedo also competed in \u003cem>Throwdown with Bobby Flay\u003c/em>, where his triple threat burrito was the champion against the Food Network chef.\u003c/p>\n\u003cp>Before his departure from the restaurant in San Francisco, Escobedo had been looking into incorporating tacos al pastor into the menu, but he also wanted his tacos to represent their pure form. “I wanted to go back home and keep it one hundred percent real,” he said.\u003c/p>\n\u003cfigure id=\"attachment_134415\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134415\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi-spit.jpg\" alt=\"A trompo is a vertical grill in which the pork meat for al pastor tacos is slowly cooked.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A trompo is a vertical grill in which the pork meat for al pastor tacos is slowly cooked. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to do this, his first order of business was to order a trompo, the vertical grill in which the pork meat is slowly cooked. “When I received the trompo, and I opened and touched it, I felt like when I was 14 and received my first turntables,” the now retired formerly known DJ MR.E said. He knew he was onto something with his soon to be Al Pastor Papi taco truck.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIn order to bring a piece of Mexico City (where he was born) back with him and make his al pastor tacos a success, Escobedo knew had to go back there to delve into what it would take to preserve the culture of this now ancestral dish. “I needed to get some street game,” he said of traveling to Mexico to talk to local taqueros but also to take a crash course at the Instituto de Gastronomía México.\u003c/p>\n\u003cp>There, he was able to learn the mother recipe of al pastor from one of the chefs teaching the course. “He [the chef] solidified my sentiments that this is where I needed to be,” Escobedo said, and everything he learned about the making of the al pastor meat was brought back to San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_134416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134416\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi-tacos.jpg\" alt=\"“The usual order is tacos al pastor, y una coca-cola [Mexican coke],” says Escobedo.\" width=\"1920\" height=\"1441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-1020x766.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-1200x901.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“The usual order is tacos al pastor, y una coca-cola [Mexican coke],” says Escobedo. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Escobedo takes pride in each taco he serves, and much like the owners of La Santa Torta, he sees the gleaming faces of chilangos (a name given to those from Mexico City) who come by Al Pastor Papi to gets tacos and with each bite feel like they are back home, “the usual order is tacos al pastor, y una coca-cola [Mexican coke],” he added.\u003c/p>\n\u003cp>The lack of taquerias equipped with trompos is partly to blame for the lack of authentic tacos al pastor in the Bay Area. Another hurdle is an ordinance with the health department which doesn’t allow for the meat to be sliced off the trompo and served immediately on the tortilla. The meat that goes in the tacos has to first be put on the flat top, then inside the tortilla.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This added step deviates from the original way of serving tacos al pastor like they do back in Mexico City. “I want to lead the fight in educating the health department [inspectors] on what can be done to be able to get the meat right off the trompo,” Escobedo said.\u003c/p>\n\u003cfigure id=\"attachment_134409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134409\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi.jpg\" alt=\"Miguel Escobedo of Al Pastor Papi holds up his trompo-roasted al pastor.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miguel Escobedo of Al Pastor Papi holds up his trompo-roasted al pastor. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Preeti Mistry's Chumpchi's Channa with Eggs & Sausage",
"title": "Celebrity Chefs Recipes: Preeti Mistry's Chumpchi's Channa with Eggs & Sausage",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_123715,bayareabites_131211' label='More Celebrity Chefs Recipes']\u003c/p>\n\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco, Words & Recipe: Preeti Mistry\u003c/i>\u003c/p>\n\u003cp>This dish is named after my wife, Ann, whose nickname is Chumpchi. In Gujarati, chumpchi literally means “spoon”, but the slang definition describes a person that is a little cheeky, and even a little pushy—but still operates within the bounds of good intention.\u003c/p>\n\u003cp>The dish itself embodies a lot of what my lovely wife seeks in a hearty brunch—warm, spicy black chickpeas, pork sausage, and runny egg yolks. Like a chumpchi, this dish is almost over the top but errs on the side of soul-satisfying goodness.\u003c/p>\n\u003ch2>Chumpchi's Channa with Eggs & Sausage\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134377\" class=\"wp-caption aligncenter\" style=\"max-width: 1620px\">\u003cimg class=\"size-full wp-image-134377\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5879.jpg\" alt=\"Chumpchi’s Channa with Eggs\" width=\"1620\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879.jpg 1620w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-1200x800.jpg 1200w\" sizes=\"(max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Chumpchi’s Channa with Eggs \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Garnish:\u003c/h2>\n\u003cul>\n\u003cli>8 cage-free eggs\u003c/li>\n\u003cli>citrus pickled onions\u003c/li>\n\u003cli>fresh cilantro leaves\u003c/li>\n\u003c/ul>\n\u003ch2>Channa\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup black chickpeas \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons neutral oil\u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">yellow onion, julienned \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon garlic, minced \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon ginger, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon Serrano chiles, minced\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\"> cup Garam Masala \u003c/span>\u003c/li>\n\u003cli>½ cup tomato paste\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">4 cups water \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon salt \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Soak chickpeas in cold water at room temperature for at least 6 hours, or ideally overnight. Drain well.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat oil in a large saucepan over medium-high heat until oil is hot (about 1 minute). \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the onion and a pinch of salt. Cook, stirring occasionally until the onions begin to soften (about 3 minutes). \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the garlic, ginger and chiles. Continue cooking for two minutes, stirring occasionally. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the masala and tomato paste. Continue cooking for 5 minutes, stirring occasionally. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the water and stir well to fully incorporate the ingredients and to scrape bits from the bottom of the pan. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add chickpeas and adjust heat to maintain a simmer. Cook until the chickpeas are tender (about 30 minutes).\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Sausage\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">pound ground pork\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup packed cilantro, roughly chopped\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon neutral oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 teaspoons salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon ginger, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon garlic, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon toasted cumin seeds\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350°F. Place an oven-safe rack over a sheet pan and set aside.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a large bowl, combine the ground pork, cilantro, oil, salt, ginger, garlic, and cumin. Mix well.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">To taste for seasoning, break off a small piece of sausage and fry in a small sauté pan. Taste and add more salt if needed. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Divide the sausage mixture into 12 equal-sized pieces and form into small patties. \u003c/span>\u003c/li>\n\u003cli>Place sausage patties on the prepared sheet pan rack, and bake until meat is cooked all the way through (about 10-15 minutes).\u003c/li>\n\u003c/ol>\n\u003ch2>Seasoned Yogurt\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup Greek yogurt \u003c/span>\u003c/li>\n\u003cli>¼ teaspoon toasted cumin powder\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\"> teaspoon Indian red chili powder\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> In a large bowl, combine the ground pork, cilantro, oil, salt, ginger, garlic, and cumin. Mix well. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>To Serve:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat a medium size non-stick skillet over medium heat. Add eggs, two at a time, and fry until whites are set but yolks are still runny.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Spoon warm channa into 4 shallow bowls and top each with 2 sunny-side up eggs. Nestle 3 hot sausage patties next to the eggs. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Garnish with the seasoned yogurt, pickled onions and cilantro. Serve immediately.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_134379\" class=\"wp-caption aligncenter\" style=\"max-width: 1620px\">\u003cimg class=\"size-full wp-image-134379\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5862.jpg\" alt=\"Chef Preeti Mistry with her Chumpchi’s Channa with Eggs\" width=\"1620\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862.jpg 1620w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-1200x800.jpg 1200w\" sizes=\"(max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Chef Preeti Mistry with her Chumpchi’s Channa with Eggs \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Chef Preeti Mistry teaches you how to use black chickpeas to build a dish that is flavorful, hearty, and comforting. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco, Words & Recipe: Preeti Mistry\u003c/i>\u003c/p>\n\u003cp>This dish is named after my wife, Ann, whose nickname is Chumpchi. In Gujarati, chumpchi literally means “spoon”, but the slang definition describes a person that is a little cheeky, and even a little pushy—but still operates within the bounds of good intention.\u003c/p>\n\u003cp>The dish itself embodies a lot of what my lovely wife seeks in a hearty brunch—warm, spicy black chickpeas, pork sausage, and runny egg yolks. Like a chumpchi, this dish is almost over the top but errs on the side of soul-satisfying goodness.\u003c/p>\n\u003ch2>Chumpchi's Channa with Eggs & Sausage\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134377\" class=\"wp-caption aligncenter\" style=\"max-width: 1620px\">\u003cimg class=\"size-full wp-image-134377\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5879.jpg\" alt=\"Chumpchi’s Channa with Eggs\" width=\"1620\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879.jpg 1620w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-1200x800.jpg 1200w\" sizes=\"(max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Chumpchi’s Channa with Eggs \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Garnish:\u003c/h2>\n\u003cul>\n\u003cli>8 cage-free eggs\u003c/li>\n\u003cli>citrus pickled onions\u003c/li>\n\u003cli>fresh cilantro leaves\u003c/li>\n\u003c/ul>\n\u003ch2>Channa\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup black chickpeas \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons neutral oil\u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">yellow onion, julienned \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon garlic, minced \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon ginger, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon Serrano chiles, minced\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\"> cup Garam Masala \u003c/span>\u003c/li>\n\u003cli>½ cup tomato paste\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">4 cups water \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon salt \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Soak chickpeas in cold water at room temperature for at least 6 hours, or ideally overnight. Drain well.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat oil in a large saucepan over medium-high heat until oil is hot (about 1 minute). \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the onion and a pinch of salt. Cook, stirring occasionally until the onions begin to soften (about 3 minutes). \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the garlic, ginger and chiles. Continue cooking for two minutes, stirring occasionally. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the masala and tomato paste. Continue cooking for 5 minutes, stirring occasionally. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the water and stir well to fully incorporate the ingredients and to scrape bits from the bottom of the pan. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add chickpeas and adjust heat to maintain a simmer. Cook until the chickpeas are tender (about 30 minutes).\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Sausage\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">pound ground pork\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup packed cilantro, roughly chopped\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon neutral oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 teaspoons salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon ginger, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon garlic, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon toasted cumin seeds\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350°F. Place an oven-safe rack over a sheet pan and set aside.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a large bowl, combine the ground pork, cilantro, oil, salt, ginger, garlic, and cumin. Mix well.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">To taste for seasoning, break off a small piece of sausage and fry in a small sauté pan. Taste and add more salt if needed. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Divide the sausage mixture into 12 equal-sized pieces and form into small patties. \u003c/span>\u003c/li>\n\u003cli>Place sausage patties on the prepared sheet pan rack, and bake until meat is cooked all the way through (about 10-15 minutes).\u003c/li>\n\u003c/ol>\n\u003ch2>Seasoned Yogurt\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup Greek yogurt \u003c/span>\u003c/li>\n\u003cli>¼ teaspoon toasted cumin powder\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\"> teaspoon Indian red chili powder\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> In a large bowl, combine the ground pork, cilantro, oil, salt, ginger, garlic, and cumin. Mix well. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>To Serve:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat a medium size non-stick skillet over medium heat. Add eggs, two at a time, and fry until whites are set but yolks are still runny.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Spoon warm channa into 4 shallow bowls and top each with 2 sunny-side up eggs. Nestle 3 hot sausage patties next to the eggs. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Garnish with the seasoned yogurt, pickled onions and cilantro. Serve immediately.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_134379\" class=\"wp-caption aligncenter\" style=\"max-width: 1620px\">\u003cimg class=\"size-full wp-image-134379\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5862.jpg\" alt=\"Chef Preeti Mistry with her Chumpchi’s Channa with Eggs\" width=\"1620\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862.jpg 1620w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-1200x800.jpg 1200w\" sizes=\"(max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Chef Preeti Mistry with her Chumpchi’s Channa with Eggs \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[aside postID='bayareabites_133852,bayareabites_131469' label='More Celebrity Chefs Recipes']\u003cbr>\n\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco, Words & Recipe: Preeti Mistry\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Dungeness crab season is a big deal in the Bay Area. It usually starts right before Thanksgiving and runs until March. Crab is a popular dish on holiday tables—its limited availability only makes it more special. In my opinion, Dungeness crab rivals New England lobster in terms of taste, texture, and sheer size. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A shout out for my absolute favorite seafood restaurant in Mumbai—Mahesh Mahesh Lunch Home—where I always order their fresh crab.\u003c/span>\u003c/p>\n\u003ch2>Ginger Chile Dungeness Crab\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134335\" class=\"wp-caption aligncenter\" style=\"max-width: 1431px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM.png\" alt=\"Chef Preeti Mistry's Ginger Chile Dungeness Crab.\" width=\"1431\" height=\"800\" class=\"size-full wp-image-134335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM.png 1431w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-160x89.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-800x447.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-768x429.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-1020x570.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-1200x671.png 1200w\" sizes=\"(max-width: 1431px) 100vw, 1431px\">\u003cfigcaption class=\"wp-caption-text\">Chef Preeti Mistry's Ginger Chile Dungeness Crab. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 Dungeness crabs, cooked and cleaned \u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">pound unsalted butter\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup fresh curry leaves\u003c/span>\u003c/li>\n\u003cli>¼ cup ginger, minced\u003c/li>\n\u003cli>¼ cup garlic, minced\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon Indian red chili powder\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup dry white wine\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 lemon, cut in wedges\u003c/span>\u003c/li>\n\u003cli>½ cup cilantro\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350ºF.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Break the crab into pieces: snap off the legs and quarter the body using a large chef’s knife. Set aside.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat a large casserole dish over medium heat; add the butter and cook until melted. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the curry leaves, ginger, and garlic; cook, stirring occasionally until the curry leaves crisp and the ginger and garlic begin to brown (about 5 minutes).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Stir in the salt and chili powder, then add the wine and cook until the alcohol burns off (about 5 minutes).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the crab to the butter mixture and toss to coat well. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Transfer the casserole dish to the oven and cook 15 minutes, stirring well mid-way through the cooking.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Garnish with the lemon wedges and cilantro leaves. Serve hot with crusty bread.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco, Words & Recipe: Preeti Mistry\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Dungeness crab season is a big deal in the Bay Area. It usually starts right before Thanksgiving and runs until March. Crab is a popular dish on holiday tables—its limited availability only makes it more special. In my opinion, Dungeness crab rivals New England lobster in terms of taste, texture, and sheer size. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A shout out for my absolute favorite seafood restaurant in Mumbai—Mahesh Mahesh Lunch Home—where I always order their fresh crab.\u003c/span>\u003c/p>\n\u003ch2>Ginger Chile Dungeness Crab\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134335\" class=\"wp-caption aligncenter\" style=\"max-width: 1431px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM.png\" alt=\"Chef Preeti Mistry's Ginger Chile Dungeness Crab.\" width=\"1431\" height=\"800\" class=\"size-full wp-image-134335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM.png 1431w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-160x89.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-800x447.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-768x429.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-1020x570.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-1200x671.png 1200w\" sizes=\"(max-width: 1431px) 100vw, 1431px\">\u003cfigcaption class=\"wp-caption-text\">Chef Preeti Mistry's Ginger Chile Dungeness Crab. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 Dungeness crabs, cooked and cleaned \u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">pound unsalted butter\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup fresh curry leaves\u003c/span>\u003c/li>\n\u003cli>¼ cup ginger, minced\u003c/li>\n\u003cli>¼ cup garlic, minced\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon Indian red chili powder\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup dry white wine\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 lemon, cut in wedges\u003c/span>\u003c/li>\n\u003cli>½ cup cilantro\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350ºF.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Break the crab into pieces: snap off the legs and quarter the body using a large chef’s knife. Set aside.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat a large casserole dish over medium heat; add the butter and cook until melted. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the curry leaves, ginger, and garlic; cook, stirring occasionally until the curry leaves crisp and the ginger and garlic begin to brown (about 5 minutes).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Stir in the salt and chili powder, then add the wine and cook until the alcohol burns off (about 5 minutes).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the crab to the butter mixture and toss to coat well. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Transfer the casserole dish to the oven and cook 15 minutes, stirring well mid-way through the cooking.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Garnish with the lemon wedges and cilantro leaves. Serve hot with crusty bread.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>[aside postID='checkplease_20185,forum_2010101869557' label='More Restaurants to Try']\u003c/p>\n\u003cp>Earlier this year, multiple states passed laws that create strict restrictions on abortions; just this past month, Planned Parenthood and the ACLU \u003ca href=\"https://krcgtv.com/news/local/planned-parenthood-and-aclu-suing-over-missouri-abortion-law-07-31-2019\">sued Missouri\u003c/a> over the state’s eight-week abortion ban, which would take effect at on Aug. 28. \u003ca href=\"https://www.lamag.com/citythinkblog/alabama-abortion-ban-2019/\">California protects most abortions\u003c/a>, but, like famed filmmaker \u003ca href=\"https://twitter.com/ava/status/1128550307317698560\">Ava Duvernay said\u003c/a>, “It’s Alabama and abortion today. It’s you and your rights tomorrow. Your silence will not save you. So speak up.” group of women in the Bay Area food and beverage industries decided to speak up by asking you to dine out.\u003c/p>\n\u003cp>Christa Chase, Emily Hayward and Zeina Razek formed the \u003ca href=\"http://www.aborttheban.com/\">Bay Area Fight for Abortion Rights\u003c/a> (BAFAR) earlier this year, to “unite in solidarity with communities across the country to protect and fight for abortion rights.”\u003c/p>\n\u003cp>https://www.instagram.com/p/Bz7Y_4Nht4k/\u003c/p>\n\u003cp>The looming laws in Alabama (a near-total abortion ban), Georgia, Ohio, Kentucky, Mississippi and Louisiana initially ignited fear and fury among the three organizers, but the trio wanted to channel their energies into something productive. With BAFAR, “we’re fighting to protect reproductive healthcare and access to safe and legal abortions,” says Hayward. “We have all been personally affected by this issue in one way or another, and we were angry and frustrated by the continued politicization and policing of women’s bodies.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chase is the executive chef at San Francisco’s Tartine Manufactory, where Razek was once a sous chef, and Hayward is the Assistant General Manager at Rivoli & Corso Restaurants in Berkeley. As restaurant industry veterans, the three have also experienced a culture of misogyny firsthand. The Bay Area would turn up once a call went out, they believed; they went all in on BAFAR confident their community and the people they’ve served over the years would prove them right.\u003c/p>\n\u003cp>On Aug. 1, diners are invited to join BAFAR to #AbortTheBan by dining at partner restaurants—a percentage of each venue’s proceeds will go directly to Planned Parenthood.\u003c/p>\n\u003cp>https://www.instagram.com/p/B0lnnzEhx_P/\u003c/p>\n\u003cp>BAFAR’s original goal was to enlist 80 restaurants and bars, and, at the time of this post, they had \u003ca href=\"http://www.aborttheban.com/restaurants\">70 on board\u003c/a>. From San Francisco to San Ramon, there are some big names on the list, such as AL’s Place, Nyum Bai, The Slanted Door and Che Fico. Some restaurants like Kantine and Tartine Manufactory are offering a special tasting menu, and others have drink specials or exclusive dishes to raise money.\u003c/p>\n\u003cp>https://www.instagram.com/p/B0oUqsPB7F8/\u003c/p>\n\u003cp>During outreach, a number of local purveyors also jumped on board to offer up goods and services. Those donations will be raffled off at the afterparty at \u003ca href=\"http://www.rosestaproom.com/\">Roses’ Taproom\u003c/a>, starting at 4pm. Show up with a receipt from a partnering restaurant and gets you five free raffle tickets.\u003c/p>\n\u003cp>Merchandise created by Canary Marketing and graphic designer Carol Kammer will be available for purchase until Aug. 15, and donations are being accepted through the project’s \u003ca href=\"https://www.crowdrise.com/o/en/campaign/bay-area-fight-for-abortion-rights\">Crowdrise campaign\u003c/a>.\u003c/p>\n\u003cp>https://www.instagram.com/p/B0TrSrjBg1R/\u003c/p>\n\u003cp>Their goal is $40,000, but the organizers say pulling everything together over the past two months has been rewarding in itself.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“We’re feeling really excited, feeling pretty emotional,” says Hayward. “It’s a culmination of a lot of work, a lot of hours, and a lot of energy. And the outpouring of support has been truly humbling and really exciting.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Earlier this year, multiple states passed laws that create strict restrictions on abortions; just this past month, Planned Parenthood and the ACLU \u003ca href=\"https://krcgtv.com/news/local/planned-parenthood-and-aclu-suing-over-missouri-abortion-law-07-31-2019\">sued Missouri\u003c/a> over the state’s eight-week abortion ban, which would take effect at on Aug. 28. \u003ca href=\"https://www.lamag.com/citythinkblog/alabama-abortion-ban-2019/\">California protects most abortions\u003c/a>, but, like famed filmmaker \u003ca href=\"https://twitter.com/ava/status/1128550307317698560\">Ava Duvernay said\u003c/a>, “It’s Alabama and abortion today. It’s you and your rights tomorrow. Your silence will not save you. So speak up.” group of women in the Bay Area food and beverage industries decided to speak up by asking you to dine out.\u003c/p>\n\u003cp>Christa Chase, Emily Hayward and Zeina Razek formed the \u003ca href=\"http://www.aborttheban.com/\">Bay Area Fight for Abortion Rights\u003c/a> (BAFAR) earlier this year, to “unite in solidarity with communities across the country to protect and fight for abortion rights.”\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>BAFAR’s original goal was to enlist 80 restaurants and bars, and, at the time of this post, they had \u003ca href=\"http://www.aborttheban.com/restaurants\">70 on board\u003c/a>. From San Francisco to San Ramon, there are some big names on the list, such as AL’s Place, Nyum Bai, The Slanted Door and Che Fico. Some restaurants like Kantine and Tartine Manufactory are offering a special tasting menu, and others have drink specials or exclusive dishes to raise money.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>During outreach, a number of local purveyors also jumped on board to offer up goods and services. Those donations will be raffled off at the afterparty at \u003ca href=\"http://www.rosestaproom.com/\">Roses’ Taproom\u003c/a>, starting at 4pm. Show up with a receipt from a partnering restaurant and gets you five free raffle tickets.\u003c/p>\n\u003cp>Merchandise created by Canary Marketing and graphic designer Carol Kammer will be available for purchase until Aug. 15, and donations are being accepted through the project’s \u003ca href=\"https://www.crowdrise.com/o/en/campaign/bay-area-fight-for-abortion-rights\">Crowdrise campaign\u003c/a>.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Their goal is $40,000, but the organizers say pulling everything together over the past two months has been rewarding in itself.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“We’re feeling really excited, feeling pretty emotional,” says Hayward. “It’s a culmination of a lot of work, a lot of hours, and a lot of energy. And the outpouring of support has been truly humbling and really exciting.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Traci Des Jardins's Quick Pickled Spring Mushrooms and Vegetables",
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"content": "\u003cp>[aside postID='bayareabites_131211,bayareabites_128103' label='More Spring Recipes']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This spring vegetable recipe yields products that are particularly beautiful if they are arranged and pickled in the jar. Depending on the variety of mushrooms, they can be exotic, delicious and quite a novelty. They can also be made with common brown mushrooms—both will create a delightful treat. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In this recipe, I use verjus, the not-yet-fermented grape juice used to make wine. Its flavor is highly acidic but less sharp and harsh than vinegar and more wine-friendly. If you cannot find verjus, champagne vinegar can also be used.\u003c/span>\u003c/p>\n\u003ch2>Quick Pickled Spring Mushrooms and Vegetables\u003c/h2>\n\u003cp>\u003cem>Makes about 2 quarts \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5581.jpg\" alt=\"Traci Des Jardins's pickled mushrooms and spring vegetables\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-134080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5581.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5581-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5581-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5581-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5581-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5581-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins's pickled mushrooms and spring vegetables \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ cup champagne vinegar\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup red verjus\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup water\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon whole black peppercorns\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 bay leaf\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 small red onion, julienned\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 bulb fennel, julienned\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 carrots, peeled and cut into ⅛ inch slices\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 bunch tarragon, leaves picked\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup flat leaf parsley leaves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 pound mushrooms (Chanterelles, Morels, Oyster, Crimini, Cinnamon Cap, or a mixture)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons olive oil\u003c/span>\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Bring the vinegar, water, spices and verjus to a boil. Add sliced fennel, onion, carrots and add salt to taste. Set aside to cool slightly.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a sauté pan, sear the mushrooms in a high smoke point oil (grapeseed, canola, etc.) for about two minutes, or until they have a little color. If using morel mushrooms, cook for 5 minutes and season with a pinch of salt. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Place the mushrooms in a bowl. Pour the vegetable-vinegar mixture over and let sit for at least a half hour. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">When slightly cool add parsley leaves and tarragon.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Store for up to two weeks in the refrigerator. If canned properly, pickles can be stored in the pantry indefinitely. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_134082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5605.jpg\" alt=\"Traci Des Jardins with a plate of her Quick Pickled Spring Mushrooms and Vegetables.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-134082\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5605.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5605-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5605-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5605-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5605-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5605-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins with a plate of her Quick Pickled Spring Mushrooms and Vegetables. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This spring vegetable recipe yields products that are particularly beautiful if they are arranged and pickled in the jar. Depending on the variety of mushrooms, they can be exotic, delicious and quite a novelty. They can also be made with common brown mushrooms—both will create a delightful treat. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In this recipe, I use verjus, the not-yet-fermented grape juice used to make wine. Its flavor is highly acidic but less sharp and harsh than vinegar and more wine-friendly. If you cannot find verjus, champagne vinegar can also be used.\u003c/span>\u003c/p>\n\u003ch2>Quick Pickled Spring Mushrooms and Vegetables\u003c/h2>\n\u003cp>\u003cem>Makes about 2 quarts \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5581.jpg\" alt=\"Traci Des Jardins's pickled mushrooms and spring vegetables\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-134080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5581.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5581-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5581-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5581-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5581-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5581-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins's pickled mushrooms and spring vegetables \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ cup champagne vinegar\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup red verjus\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup water\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon whole black peppercorns\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 bay leaf\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 small red onion, julienned\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 bulb fennel, julienned\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 carrots, peeled and cut into ⅛ inch slices\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 bunch tarragon, leaves picked\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup flat leaf parsley leaves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 pound mushrooms (Chanterelles, Morels, Oyster, Crimini, Cinnamon Cap, or a mixture)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons olive oil\u003c/span>\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Bring the vinegar, water, spices and verjus to a boil. Add sliced fennel, onion, carrots and add salt to taste. Set aside to cool slightly.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a sauté pan, sear the mushrooms in a high smoke point oil (grapeseed, canola, etc.) for about two minutes, or until they have a little color. If using morel mushrooms, cook for 5 minutes and season with a pinch of salt. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Place the mushrooms in a bowl. Pour the vegetable-vinegar mixture over and let sit for at least a half hour. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">When slightly cool add parsley leaves and tarragon.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Store for up to two weeks in the refrigerator. If canned properly, pickles can be stored in the pantry indefinitely. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_134082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5605.jpg\" alt=\"Traci Des Jardins with a plate of her Quick Pickled Spring Mushrooms and Vegetables.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-134082\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5605.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5605-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5605-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5605-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5605-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5605-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins with a plate of her Quick Pickled Spring Mushrooms and Vegetables. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Food, Art, Community: In a Changing SF, Can SOMA's Palette Serve Up All Three?",
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"content": "\u003cp>[aside postID='bayareabites_133413,bayareabites_133528,bayareabites_131884' label='Feast Your Eyes on These']\u003c/p>\n\u003cp>Tucked away on Folsom and 4th Street is a combination restaurant, art gallery and artist workshop with one caveat: it was created to be torn down a year later.\u003c/p>\n\u003cp>When asked about \u003ca href=\"https://www.palette-sf.com/\">Palette\u003c/a>, chef and owner \u003ca href=\"https://www.palette-sf.com/chef-bio\">Peter Hemsley\u003c/a> admits, “We repurposed it in a way that I don't think any rational restaurateur would have done.” But when it comes to passion projects, that just seems to be how the chef/artist operates.\u003c/p>\n\u003ch2>Food, Art and a dash of French\u003c/h2>\n\u003cp>Hemsley was a history and political science major in college, but his interest in food and art started when he was just a child living in Minnesota. His mother was a very good, untrained cook who liked to, he says, “experiment with the new, trendy stuff, or stuff that other people were trying.” She always had an eye towards “older, practiced, classic recipes from her parents' heritage.”\u003c/p>\n\u003cfigure id=\"attachment_134059\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134059\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher.jpg\" alt=\"Chef and owner Peter Hemsley\" width=\"1920\" height=\"2423\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-800x1010.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-768x969.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-1020x1287.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-951x1200.jpg 951w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef and owner Peter Hemsley \u003ccite>(Jane Fisher)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When he had to fend for himself in college without mom’s cooking, Hemsley’s curiosity and interest in food culture grew; he also began working in restaurants during his summers. Working at a French eatery sparked his interest in French culture and the language. Eventually, he would spend four years in France, a lengthy sabbatical during which his enthusiasm for food and art became a joint passion.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To learn the language, Hemsley devoured French culinary cookbooks and books about food history. Fascinated by historic recipes, he began illustrating them just for fun. “I think I started doing it to have cool decorations in my apartment,” he says. “Even two, three years later, I still didn't know what I was doing with all this collected collateral stuff, until I started doing ink and watercolor drawings of recipes, and trying different mediums. That's where it really started to click, and say, ‘All right, well I'm doing all this art activity with the materials of the kitchen...’\"\u003c/p>\n\u003cfigure id=\"attachment_134061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134061\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/D85_3425.jpg\" alt=\"Some of Hemsley's art is on display at Palette's gallery.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of Hemsley's art is on display at Palette's gallery. \u003ccite>(Ghost Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A temporary location goes all out\u003c/h2>\n\u003cp>After years in the kitchen as a professional chef (including a period of time at the Michelin-starred Quince), Hemsley dreamed of having both his own studio space and a place to continue his private dining business. He met with artists to learn more about what a studio needed to make it attractive for other artists to work there. During this period, he says, “The notion of a kitchen within a restaurant within an art gallery came out of that. So I was looking for a space that could accommodate all those things.”\u003c/p>\n\u003cp>Finding the warehouse space that would be the perfect vessel for this dream took time. “They're rare, and they're not in the most desired areas of town,” Hemsley says. “But I did find one, and it seemed to accommodate exactly the kind of space that I had the vision to create.”\u003c/p>\n\u003cp>Said space was not the one where I met him in 2019 for this interview—in September 2017 he found a warehouse on 12th Street, let’s call it Palette 1.0.\u003c/p>\n\u003cfigure id=\"attachment_134062\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134062\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Palette_Shop_Ghost_Media_Inc-e1561566954517.jpg\" alt=\"At Palette, there is a connected shop where you can buy different commissioned Bay Area pieces.\" width=\"1920\" height=\"1920\">\u003cfigcaption class=\"wp-caption-text\">At Palette, there is a connected shop where you can buy different commissioned Bay Area pieces. \u003ccite>(Ghost Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In his grand dreams, Hemsley explains, “That'll be the fully formed Palette.” It will have a restaurant with an evolving salon wall of art, a gallery for exhibitions and arts, and on a mezzanine level, a residency workshop.\u003c/p>\n\u003cp>The Palette where we met for this interview was, in fact, a “swing space”—a test to see how the concept he dreamed of would work on an operational level. Hemsley was at the original warehouse for less than a year when he realized his ambitious construction vision would eliminate all the working space and displace his team. They toyed with different ideas (at one point a mobile Palette was on the table), and he was looking for a rented kitchen space when the Folsom Street location (Palette 2.0) caught his eye.\u003c/p>\n\u003cfigure id=\"attachment_134060\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134060\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/palette-bar-before-after.jpg\" alt=\"The bar at Palette before and after renovations\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Palette before and after renovations \u003ccite>(Joey Campbell/Rob Williamson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The former automotive building was sitting empty and would have remained empty for another year-and-a-half to two years until demolition and construction for a hotel space began. With a vague end date in mind, the realtor was offering it at a favorable below-market rate, and Hemsley jumped on the chance to “test” his ideas out for Palette.\u003c/p>\n\u003cp>For a test that might only last a year, his team has utterly transformed the empty space.\u003c/p>\n\u003cfigure id=\"attachment_134063\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134063\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson.jpg\" alt=\"The dining room at the Folsom St.’s Palette\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dining room at the Folsom St.’s Palette \u003ccite>(Rob Williamson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Customized and community-minded\u003c/h2>\n\u003cp>Palette’s every surface is lovely, even the walls. A colorful floral mural by Velia De Luliis blooms next to the kitchen, hand-painted ceramic dishes draw the eye as much as the food, and the white walls of the gallery and boutique provide a nice contrast to the deep teal splashed around the dining room.\u003c/p>\n\u003cfigure id=\"attachment_134070\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134070\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSC02050.jpg\" alt=\"At Palette, the ceramic plates are designed and handpainted with specific dishes in mind.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At Palette, the ceramic plates are designed and handpainted with specific dishes in mind. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It's important to me that people see in a lot of ways the level of thought, the level of production, the specialness of what we're doing is communicated not only by the objects that we have here but the nature of the space,” Hemsley explains. “There's more we could do here, but I think we did an outstanding job. People are impressed by the level that we have gone to it. I think they're more in shock that it's just a temporary spot.”\u003c/p>\n\u003cp>And what is Palette’s blueprint—the dream that Hemsley is working to build? Just like his own passions cover both food and art, he wants Palette to be a space where food, art and community can thrive.\u003c/p>\n\u003cp>“In a lot of ways, a restaurant is great to be interested in and want to be invested in from a business standpoint, but it could be so much more profoundly impactful for the community if those funds were being directed towards something that actually has a deeper impact on the community,” says Hemsley.\u003c/p>\n\u003cp>“A restaurant space is a great community asset. People can patronize it, love it, can use it as a place for social gathering.”\u003c/p>\n\u003cfigure id=\"attachment_134065\" class=\"wp-caption aligncenter\" style=\"max-width: 853px\">\u003cimg class=\"size-full wp-image-134065\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSC02044.jpg\" alt=\"Even something as simple as fried artichoke gets its own intricately designed, handmade vessel.\" width=\"853\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02044.jpg 853w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02044-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02044-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02044-768x1152.jpg 768w\" sizes=\"(max-width: 853px) 100vw, 853px\">\u003cfigcaption class=\"wp-caption-text\">Even something as simple as fried artichoke gets its own intricately designed, handmade vessel. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chairs, the glasses, the menu—every aspect of Palette’s design is intentional, showcasing the talents of \u003ca href=\"https://www.palette-sf.com/art/artisans\">local artists\u003c/a> and Hemsley’s creative culinary mind. A bonus to working with smaller, local artists is that they’re more interested in working on what Hemsley describes as “challenging projects that are typically not in the scope of what you might find commercially.”\u003c/p>\n\u003cp>As for the artists themselves, he thinks of it as “an opportunity for them to start scaling their business and realize a potential in themselves that this could go somewhere bigger than they ever imagined.”\u003c/p>\n\u003cfigure id=\"attachment_134066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134066\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSC02060.jpg\" alt=\"Palette’s Apple Rosette Tart is served on a glass apple plate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Palette’s Apple Rosette Tart is served on a glass apple plate. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Palette’s glassblower Sam Schumacher of Rocket Glass Works makes all of the custom glasses for the restaurant with just one assistant to help him. Yes, it costs more, but Hemsley believes it’s worth it, the unique objects become more meaningful for diners.\u003c/p>\n\u003cp>While each item is more expensive to produce, there’s a sustainability angle to partnering with local artisans like Schumacher and Palette’s ceramics artist, Andrew Kontrabecki. In restaurants where breakage is an issue (broken glass or dropped tray of plates), Palette’s team save all the broken pieces to melt or grind down and use the materials again in new tableware. “It's not necessarily the best financial model,” Hemsley admits, “but it's not a wasteful model.”\u003c/p>\n\u003cfigure id=\"attachment_134067\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134067\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSC02046.jpg\" alt=\"Broken glasses or plates are saved and the shards can be reused in the future for new pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Broken glasses or plates are saved and the shards can be reused in the future for new pieces. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And with art as the medium, Hemsley has more freedom with his menu as well, explaining, “What we're trying to do here is influenced by many of the experiences I've had, but much more personal because bringing art into the vein of it, it helps give it a sense of purpose. What is Palette and the food culture here? It can really be anything. It's not tied to a national cuisine type, it's not tied to a certain true cultural or direction orientation.”\u003c/p>\n\u003cp>Palette in its current form has a limited lifespan—according to Joey Campanella, the Director of Operations, “the plans for the eventual development of the Folsom Street building are ever-changing so if and when this location will close is up in the air!”\u003c/p>\n\u003cp>But don’t cry over spilled milk just yet. Their 12th Street location is already undergoing construction, and, once it’s ready and the Folsom Street location has reached the end of its term, elements from the Palette 2.0 version will be implemented into the new and improved Palette Hemsley has dreamed of all this time.\u003c/p>\n\u003cfigure id=\"attachment_134068\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134068\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson.jpg\" alt=\"The art gallery at Palette will have rotating displays from Bay Area artists.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The art gallery at Palette will have rotating displays from Bay Area artists. \u003ccite>(Rob Williamson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Palette\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/9mGaE3zumYkBYSeR9\">816 Folsom St.\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n\u003ca href=\"https://www.facebook.com/palettesf/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/palette.sf/\">Instagram\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tucked away on Folsom and 4th Street is a combination restaurant, art gallery and artist workshop with one caveat: it was created to be torn down a year later.\u003c/p>\n\u003cp>When asked about \u003ca href=\"https://www.palette-sf.com/\">Palette\u003c/a>, chef and owner \u003ca href=\"https://www.palette-sf.com/chef-bio\">Peter Hemsley\u003c/a> admits, “We repurposed it in a way that I don't think any rational restaurateur would have done.” But when it comes to passion projects, that just seems to be how the chef/artist operates.\u003c/p>\n\u003ch2>Food, Art and a dash of French\u003c/h2>\n\u003cp>Hemsley was a history and political science major in college, but his interest in food and art started when he was just a child living in Minnesota. His mother was a very good, untrained cook who liked to, he says, “experiment with the new, trendy stuff, or stuff that other people were trying.” She always had an eye towards “older, practiced, classic recipes from her parents' heritage.”\u003c/p>\n\u003cfigure id=\"attachment_134059\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134059\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher.jpg\" alt=\"Chef and owner Peter Hemsley\" width=\"1920\" height=\"2423\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-800x1010.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-768x969.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-1020x1287.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-951x1200.jpg 951w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef and owner Peter Hemsley \u003ccite>(Jane Fisher)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When he had to fend for himself in college without mom’s cooking, Hemsley’s curiosity and interest in food culture grew; he also began working in restaurants during his summers. Working at a French eatery sparked his interest in French culture and the language. Eventually, he would spend four years in France, a lengthy sabbatical during which his enthusiasm for food and art became a joint passion.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To learn the language, Hemsley devoured French culinary cookbooks and books about food history. Fascinated by historic recipes, he began illustrating them just for fun. “I think I started doing it to have cool decorations in my apartment,” he says. “Even two, three years later, I still didn't know what I was doing with all this collected collateral stuff, until I started doing ink and watercolor drawings of recipes, and trying different mediums. That's where it really started to click, and say, ‘All right, well I'm doing all this art activity with the materials of the kitchen...’\"\u003c/p>\n\u003cfigure id=\"attachment_134061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134061\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/D85_3425.jpg\" alt=\"Some of Hemsley's art is on display at Palette's gallery.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of Hemsley's art is on display at Palette's gallery. \u003ccite>(Ghost Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A temporary location goes all out\u003c/h2>\n\u003cp>After years in the kitchen as a professional chef (including a period of time at the Michelin-starred Quince), Hemsley dreamed of having both his own studio space and a place to continue his private dining business. He met with artists to learn more about what a studio needed to make it attractive for other artists to work there. During this period, he says, “The notion of a kitchen within a restaurant within an art gallery came out of that. So I was looking for a space that could accommodate all those things.”\u003c/p>\n\u003cp>Finding the warehouse space that would be the perfect vessel for this dream took time. “They're rare, and they're not in the most desired areas of town,” Hemsley says. “But I did find one, and it seemed to accommodate exactly the kind of space that I had the vision to create.”\u003c/p>\n\u003cp>Said space was not the one where I met him in 2019 for this interview—in September 2017 he found a warehouse on 12th Street, let’s call it Palette 1.0.\u003c/p>\n\u003cfigure id=\"attachment_134062\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134062\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Palette_Shop_Ghost_Media_Inc-e1561566954517.jpg\" alt=\"At Palette, there is a connected shop where you can buy different commissioned Bay Area pieces.\" width=\"1920\" height=\"1920\">\u003cfigcaption class=\"wp-caption-text\">At Palette, there is a connected shop where you can buy different commissioned Bay Area pieces. \u003ccite>(Ghost Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In his grand dreams, Hemsley explains, “That'll be the fully formed Palette.” It will have a restaurant with an evolving salon wall of art, a gallery for exhibitions and arts, and on a mezzanine level, a residency workshop.\u003c/p>\n\u003cp>The Palette where we met for this interview was, in fact, a “swing space”—a test to see how the concept he dreamed of would work on an operational level. Hemsley was at the original warehouse for less than a year when he realized his ambitious construction vision would eliminate all the working space and displace his team. They toyed with different ideas (at one point a mobile Palette was on the table), and he was looking for a rented kitchen space when the Folsom Street location (Palette 2.0) caught his eye.\u003c/p>\n\u003cfigure id=\"attachment_134060\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134060\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/palette-bar-before-after.jpg\" alt=\"The bar at Palette before and after renovations\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Palette before and after renovations \u003ccite>(Joey Campbell/Rob Williamson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The former automotive building was sitting empty and would have remained empty for another year-and-a-half to two years until demolition and construction for a hotel space began. With a vague end date in mind, the realtor was offering it at a favorable below-market rate, and Hemsley jumped on the chance to “test” his ideas out for Palette.\u003c/p>\n\u003cp>For a test that might only last a year, his team has utterly transformed the empty space.\u003c/p>\n\u003cfigure id=\"attachment_134063\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134063\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson.jpg\" alt=\"The dining room at the Folsom St.’s Palette\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dining room at the Folsom St.’s Palette \u003ccite>(Rob Williamson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Customized and community-minded\u003c/h2>\n\u003cp>Palette’s every surface is lovely, even the walls. A colorful floral mural by Velia De Luliis blooms next to the kitchen, hand-painted ceramic dishes draw the eye as much as the food, and the white walls of the gallery and boutique provide a nice contrast to the deep teal splashed around the dining room.\u003c/p>\n\u003cfigure id=\"attachment_134070\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134070\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSC02050.jpg\" alt=\"At Palette, the ceramic plates are designed and handpainted with specific dishes in mind.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At Palette, the ceramic plates are designed and handpainted with specific dishes in mind. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It's important to me that people see in a lot of ways the level of thought, the level of production, the specialness of what we're doing is communicated not only by the objects that we have here but the nature of the space,” Hemsley explains. “There's more we could do here, but I think we did an outstanding job. People are impressed by the level that we have gone to it. I think they're more in shock that it's just a temporary spot.”\u003c/p>\n\u003cp>And what is Palette’s blueprint—the dream that Hemsley is working to build? Just like his own passions cover both food and art, he wants Palette to be a space where food, art and community can thrive.\u003c/p>\n\u003cp>“In a lot of ways, a restaurant is great to be interested in and want to be invested in from a business standpoint, but it could be so much more profoundly impactful for the community if those funds were being directed towards something that actually has a deeper impact on the community,” says Hemsley.\u003c/p>\n\u003cp>“A restaurant space is a great community asset. People can patronize it, love it, can use it as a place for social gathering.”\u003c/p>\n\u003cfigure id=\"attachment_134065\" class=\"wp-caption aligncenter\" style=\"max-width: 853px\">\u003cimg class=\"size-full wp-image-134065\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSC02044.jpg\" alt=\"Even something as simple as fried artichoke gets its own intricately designed, handmade vessel.\" width=\"853\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02044.jpg 853w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02044-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02044-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02044-768x1152.jpg 768w\" sizes=\"(max-width: 853px) 100vw, 853px\">\u003cfigcaption class=\"wp-caption-text\">Even something as simple as fried artichoke gets its own intricately designed, handmade vessel. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chairs, the glasses, the menu—every aspect of Palette’s design is intentional, showcasing the talents of \u003ca href=\"https://www.palette-sf.com/art/artisans\">local artists\u003c/a> and Hemsley’s creative culinary mind. A bonus to working with smaller, local artists is that they’re more interested in working on what Hemsley describes as “challenging projects that are typically not in the scope of what you might find commercially.”\u003c/p>\n\u003cp>As for the artists themselves, he thinks of it as “an opportunity for them to start scaling their business and realize a potential in themselves that this could go somewhere bigger than they ever imagined.”\u003c/p>\n\u003cfigure id=\"attachment_134066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134066\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSC02060.jpg\" alt=\"Palette’s Apple Rosette Tart is served on a glass apple plate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Palette’s Apple Rosette Tart is served on a glass apple plate. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Palette’s glassblower Sam Schumacher of Rocket Glass Works makes all of the custom glasses for the restaurant with just one assistant to help him. Yes, it costs more, but Hemsley believes it’s worth it, the unique objects become more meaningful for diners.\u003c/p>\n\u003cp>While each item is more expensive to produce, there’s a sustainability angle to partnering with local artisans like Schumacher and Palette’s ceramics artist, Andrew Kontrabecki. In restaurants where breakage is an issue (broken glass or dropped tray of plates), Palette’s team save all the broken pieces to melt or grind down and use the materials again in new tableware. “It's not necessarily the best financial model,” Hemsley admits, “but it's not a wasteful model.”\u003c/p>\n\u003cfigure id=\"attachment_134067\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134067\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSC02046.jpg\" alt=\"Broken glasses or plates are saved and the shards can be reused in the future for new pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Broken glasses or plates are saved and the shards can be reused in the future for new pieces. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And with art as the medium, Hemsley has more freedom with his menu as well, explaining, “What we're trying to do here is influenced by many of the experiences I've had, but much more personal because bringing art into the vein of it, it helps give it a sense of purpose. What is Palette and the food culture here? It can really be anything. It's not tied to a national cuisine type, it's not tied to a certain true cultural or direction orientation.”\u003c/p>\n\u003cp>Palette in its current form has a limited lifespan—according to Joey Campanella, the Director of Operations, “the plans for the eventual development of the Folsom Street building are ever-changing so if and when this location will close is up in the air!”\u003c/p>\n\u003cp>But don’t cry over spilled milk just yet. Their 12th Street location is already undergoing construction, and, once it’s ready and the Folsom Street location has reached the end of its term, elements from the Palette 2.0 version will be implemented into the new and improved Palette Hemsley has dreamed of all this time.\u003c/p>\n\u003cfigure id=\"attachment_134068\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134068\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson.jpg\" alt=\"The art gallery at Palette will have rotating displays from Bay Area artists.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The art gallery at Palette will have rotating displays from Bay Area artists. \u003ccite>(Rob Williamson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Palette\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/9mGaE3zumYkBYSeR9\">816 Folsom St.\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n\u003ca href=\"https://www.facebook.com/palettesf/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/palette.sf/\">Instagram\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Traci Des Jardins's Ribeye Steak with Duck Fat Potatoes",
"title": "Celebrity Chefs Recipes: Traci Des Jardins's Ribeye Steak with Duck Fat Potatoes",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_131564,bayareabites_131469' label='More Celebrity Chefs Recipes']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I love a great steak on a special occasion. Grilling over mesquite is definitely my preferred method of cooking, but the sear in a heavy cast iron skillet is also great. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I have three tips for preparing your steak. First, pre-salting 2-3 hours ahead helps to tenderize the steak. Second, tempering (bringing the meat to room temperature) assists in a nice graduated temperature throughout the meat. Last but not least, is that allowing your steak to rest for 15 minutes or so after cooking is essential. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And this isn't a tip, but there are no better accompaniments than duck fat fried potatoes and a delicious salsa verde.\u003c/span>\u003c/p>\n\u003ch2>Grilled Ribeye Steak\u003c/h2>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133985\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5499.jpg\" alt=\"Traci Des Jardins's grilled ribeye with duck fat potatoes and salsa verde.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins's grilled ribeye with duck fat potatoes and salsa verde. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 \u003cspan style=\"font-weight: 400\">16-ounce Ribeyes\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">5 cloves garlic\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons butter\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ bunch thyme\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Kosher salt and black pepper\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Fleur de sel\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Grill Method:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Season the steaks well on both sides with the kosher salt and pepper.\u003c/span>\u003c/li>\n\u003cli>Place the butter, garlic and thyme together in a saucepan and cook over medium heat until the butter is infused with the thyme and garlic.\u003c/li>\n\u003cli>Cook the steaks over a hot mesquite barbecue or in a sauté pan, basting frequently.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Cast Iron Method:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat a cast iron pan over medium-high heat. Add a little oil to the pan and place the steaks in it (the pan should be hot enough to really brown the steaks, depending on the thickness).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Cook for 3-4 minutes and then flip to sear the second side. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Once the steaks are browned on both sides, turn the heat down to medium-low heat. Add the butter, garlic and thyme. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">With a spoon, baste the meat for a few minutes by continually spooning the hot butter over the meat. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">When the steaks have reached the desired doneness, place on a wire rack and allow to rest.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Duck Fat Fried Potatoes\u003c/h2>\n\u003cfigure id=\"attachment_133986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133986\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/duckfatpotatoes.jpg\" alt=\"Duck fat potatoes roasted in a skillet.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Duck fat potatoes roasted in a skillet. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 pounds German Butterball or Yukon Gold potatoes, peeled and quartered\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">kosher salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup rendered duck fat\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cloves garlic, finely minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ bunch Italian parsley - picked, washed and chopped\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Fleur de sel or Maldon\u003c/span>\u003c/li>\n\u003cli>black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 450 degrees. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Place a large sauté pan over medium-high heat and add the duck fat, potatoes and a little Kosher salt. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Turn down the heat slightly. Cook the potatoes until they begin to brown, about 5 to 7 minutes. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Place the potatoes in the hot oven and cook for another 10-15 minutes or so (until the potatoes are golden brown and soft inside).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Remove the potatoes from the oven, allow to sit for about 2 minutes to cool the pan slightly. Add the garlic and the parsley. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add Maldon/Fleur de sel and pepper to taste.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Salsa Verde\u003c/h2>\n\u003cfigure id=\"attachment_133987\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-133987\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/salsa-verde.gif\" alt=\"Use a mortar and pestle for the best flavors in this salsa verde.\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">Use a mortar and pestle for the best flavors in this salsa verde. \u003ccite>(Vic Chin/Peter Ruocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¼\u003cspan style=\"font-weight: 400\"> cup flat leaf parsley, finely chopped\u003c/span>\u003c/li>\n\u003cli> 3 tablespoons chervil, finely chopped\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons chives, finely minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons tarragon, finely chopped \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 shallot, finely minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons capers, chopped\u003c/span>\u003c/li>\n\u003cli>3 tablespoons anchovy, finely chopped\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Zest of 1 lemon\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup extra virgin olive oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon red wine vinegar\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Using a mortar and pestle, grind the anchovies and capers.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Combine the rest of the ingredients. Add the oil first, followed by the herbs, and finish with the vinegar just before serving.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Season to taste with salt and pepper.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Traci Des Jardins's ribeye steak recipe is great for any occasion but is a real treat if you’re celebrating something special.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I love a great steak on a special occasion. Grilling over mesquite is definitely my preferred method of cooking, but the sear in a heavy cast iron skillet is also great. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I have three tips for preparing your steak. First, pre-salting 2-3 hours ahead helps to tenderize the steak. Second, tempering (bringing the meat to room temperature) assists in a nice graduated temperature throughout the meat. Last but not least, is that allowing your steak to rest for 15 minutes or so after cooking is essential. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And this isn't a tip, but there are no better accompaniments than duck fat fried potatoes and a delicious salsa verde.\u003c/span>\u003c/p>\n\u003ch2>Grilled Ribeye Steak\u003c/h2>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133985\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5499.jpg\" alt=\"Traci Des Jardins's grilled ribeye with duck fat potatoes and salsa verde.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins's grilled ribeye with duck fat potatoes and salsa verde. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 \u003cspan style=\"font-weight: 400\">16-ounce Ribeyes\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">5 cloves garlic\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons butter\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ bunch thyme\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Kosher salt and black pepper\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Fleur de sel\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Grill Method:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Season the steaks well on both sides with the kosher salt and pepper.\u003c/span>\u003c/li>\n\u003cli>Place the butter, garlic and thyme together in a saucepan and cook over medium heat until the butter is infused with the thyme and garlic.\u003c/li>\n\u003cli>Cook the steaks over a hot mesquite barbecue or in a sauté pan, basting frequently.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Cast Iron Method:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat a cast iron pan over medium-high heat. Add a little oil to the pan and place the steaks in it (the pan should be hot enough to really brown the steaks, depending on the thickness).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Cook for 3-4 minutes and then flip to sear the second side. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Once the steaks are browned on both sides, turn the heat down to medium-low heat. Add the butter, garlic and thyme. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">With a spoon, baste the meat for a few minutes by continually spooning the hot butter over the meat. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">When the steaks have reached the desired doneness, place on a wire rack and allow to rest.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Duck Fat Fried Potatoes\u003c/h2>\n\u003cfigure id=\"attachment_133986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133986\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/duckfatpotatoes.jpg\" alt=\"Duck fat potatoes roasted in a skillet.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Duck fat potatoes roasted in a skillet. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 pounds German Butterball or Yukon Gold potatoes, peeled and quartered\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">kosher salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup rendered duck fat\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cloves garlic, finely minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ bunch Italian parsley - picked, washed and chopped\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Fleur de sel or Maldon\u003c/span>\u003c/li>\n\u003cli>black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 450 degrees. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Place a large sauté pan over medium-high heat and add the duck fat, potatoes and a little Kosher salt. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Turn down the heat slightly. Cook the potatoes until they begin to brown, about 5 to 7 minutes. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Place the potatoes in the hot oven and cook for another 10-15 minutes or so (until the potatoes are golden brown and soft inside).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Remove the potatoes from the oven, allow to sit for about 2 minutes to cool the pan slightly. Add the garlic and the parsley. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add Maldon/Fleur de sel and pepper to taste.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Salsa Verde\u003c/h2>\n\u003cfigure id=\"attachment_133987\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-133987\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/salsa-verde.gif\" alt=\"Use a mortar and pestle for the best flavors in this salsa verde.\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">Use a mortar and pestle for the best flavors in this salsa verde. \u003ccite>(Vic Chin/Peter Ruocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¼\u003cspan style=\"font-weight: 400\"> cup flat leaf parsley, finely chopped\u003c/span>\u003c/li>\n\u003cli> 3 tablespoons chervil, finely chopped\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons chives, finely minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons tarragon, finely chopped \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 shallot, finely minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons capers, chopped\u003c/span>\u003c/li>\n\u003cli>3 tablespoons anchovy, finely chopped\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Zest of 1 lemon\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup extra virgin olive oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon red wine vinegar\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Using a mortar and pestle, grind the anchovies and capers.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Combine the rest of the ingredients. Add the oil first, followed by the herbs, and finish with the vinegar just before serving.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Season to taste with salt and pepper.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Celebrity Chefs Recipes: Preeti Mistry's Methi Chicken",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I especially like serving this curry in the summer when we have fresh Early Girl tomatoes from Dirty Girl, or San Marzano tomatoes from Full Belly Farm. Alternatively, it works just as well with canned organic tomatoes in the winter. The fresh fenugreek leaves really make the flavor in this curry as well. If you cannot find fresh fenugreek leaves you can use frozen or dried, but the flavor will not be as pronounced. \u003c/span>\u003c/p>\n\u003ch2>Methi Chicken\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133924\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133924\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5735.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Methi Chicken on rice \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marinade Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup yogurt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ cup minced garlic\u003c/span>\u003c/li>\n\u003cli>¼ cup minced ginger\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon Garam masala \u003cstrong>(recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon turmeric powder\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">4 whole chicken legs, skin removed\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Curry Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">cup unsalted butter\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 yellow onion, julienned\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 red bell pepper, julienned\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 teaspoons salt\u003c/span>\u003c/li>\n\u003cli>½ cup fresh fenugreek leaves, roughly chopped\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons minced ginger\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons minced garlic\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon minced Serrano chilies\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon Dhanna Jeeru masala \u003cstrong>(recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">teaspoon turmeric\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons Garam masala \u003cstrong>(recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 quart Early Girl or San Marzano tomatoes, diced\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup heavy cream\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">To marinate the chicken: In a large bowl, combine the yogurt, garlic, ginger, Garam masala, turmeric and salt. Add chicken and toss to coat well. Cover the bowl and refrigerate for at least 2 hours, ideally overnight.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Make the curry while the chicken marinates: Melt the butter in a large heavy bottom saucepan over medium heat. Add the onions, bell peppers, and salt; cook, stirring occasionally for 5 minutes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add the fenugreek leaves, ginger, garlic, and chilies. Cook, stirring occasionally, for 3 minutes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\"> Add the Garam masala, Dhanna Jeeru masala, and turmeric. Cook, stirring occasionally, for 3 minutes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\"> Add the diced tomatoes with any juices that have accumulated, and scrape the bottom of the pan well to incorporate any spices that have begun to stick. Bring the liquid to a boil, then lower heat to maintain a simmer. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Remove the chicken legs from the marinade and discard the marinade. Add the marinated legs to the simmering curry, making sure they are fully submerged in the liquid. Cover and simmer until the meat begins to pull away from the bones, about 20 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">When chicken is fully cooked, stir in the heavy cream. Serve immediately over rice and garnish with \u003c/span>\u003cspan style=\"font-weight: 400\">a sprig of fenugreek leaves.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_133929\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5707.jpg\" alt=\"Chef Preeti Mistry holds a dish of her Methi Chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Preeti Mistry holds a dish of her Methi Chicken. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dhanna Jeeru Masala\u003c/h2>\n\u003cp>\u003cem>Makes 1 cup\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133926\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-133926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/dhanna-jeera-masala.gif\" alt=\"Dhanna Jeera Masala\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">Dhanna Jeera Masala \u003ccite>(Vic Chin/Peter Ruocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Gujarati, Dhanna Jeeru literally means “coriander cumin” - and that’s exactly what this is. A staple in Gujarati cooking found in many dishes, it’s one of the few blends we don’t toast before grinding. Instead, it is lightly sautéed during the cooking process, like in the dal above.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¾ cup whole coriander seeds\u003c/li>\n\u003cli>¼ cup whole cumin seeds\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">In the bowl of a spice grinder, combine the coriander and cumin seeds and grind them to a powder. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Store the masala in an airtight container for up to 4 weeks.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Garam Masala\u003c/h2>\n\u003cp>\u003cem>Makes 2 cups\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/garam-masala.jpg\" alt=\"Garam Masala\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garam Masala \u003ccite>(Vic Chin/Peter Ruocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Garam masala is the most well-known Indian spice blend, which is why you can buy it in most \u003c/span>\u003cspan style=\"font-weight: 400\">American grocery stores—but don’t buy it. Homemade Garam masala is so much more flavorful! \u003c/span>\u003cspan style=\"font-weight: 400\">Every cook or kitchen in India has its own Garam masala recipe. In Hindi, Garam means warm or hot, not to be confused with spicy. This masala is intended to fuse together into a blend that is warming, but not overly spicy.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">cup whole coriander seeds\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup whole cumin seeds\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup whole fennel seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon green cardamom pods\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">10 black cardamom pods\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon cloves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Two 2-inch cinnamon sticks\u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">cup dried chile de arbol\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup whole black peppercorns\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350 F.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Measure out all the spices onto a sheet pan. Bake until the spices begin to slightly smoke and turn a little brown, about 5-7 minutes. Let cool fully.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Working in batches, grind the spices to a powder in a spice grinder. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Store the masala in an airtight container for up to 4 weeks.\u003c/span>\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Preeti Mistry's Methi Chicken is packed with spices and is a perfect main dish for your table this summer.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I especially like serving this curry in the summer when we have fresh Early Girl tomatoes from Dirty Girl, or San Marzano tomatoes from Full Belly Farm. Alternatively, it works just as well with canned organic tomatoes in the winter. The fresh fenugreek leaves really make the flavor in this curry as well. If you cannot find fresh fenugreek leaves you can use frozen or dried, but the flavor will not be as pronounced. \u003c/span>\u003c/p>\n\u003ch2>Methi Chicken\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133924\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133924\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5735.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Methi Chicken on rice \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marinade Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup yogurt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ cup minced garlic\u003c/span>\u003c/li>\n\u003cli>¼ cup minced ginger\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon Garam masala \u003cstrong>(recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon turmeric powder\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">4 whole chicken legs, skin removed\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Curry Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">cup unsalted butter\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 yellow onion, julienned\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 red bell pepper, julienned\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 teaspoons salt\u003c/span>\u003c/li>\n\u003cli>½ cup fresh fenugreek leaves, roughly chopped\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons minced ginger\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons minced garlic\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon minced Serrano chilies\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon Dhanna Jeeru masala \u003cstrong>(recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">teaspoon turmeric\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons Garam masala \u003cstrong>(recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 quart Early Girl or San Marzano tomatoes, diced\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup heavy cream\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">To marinate the chicken: In a large bowl, combine the yogurt, garlic, ginger, Garam masala, turmeric and salt. Add chicken and toss to coat well. Cover the bowl and refrigerate for at least 2 hours, ideally overnight.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Make the curry while the chicken marinates: Melt the butter in a large heavy bottom saucepan over medium heat. Add the onions, bell peppers, and salt; cook, stirring occasionally for 5 minutes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add the fenugreek leaves, ginger, garlic, and chilies. Cook, stirring occasionally, for 3 minutes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\"> Add the Garam masala, Dhanna Jeeru masala, and turmeric. Cook, stirring occasionally, for 3 minutes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\"> Add the diced tomatoes with any juices that have accumulated, and scrape the bottom of the pan well to incorporate any spices that have begun to stick. Bring the liquid to a boil, then lower heat to maintain a simmer. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Remove the chicken legs from the marinade and discard the marinade. Add the marinated legs to the simmering curry, making sure they are fully submerged in the liquid. Cover and simmer until the meat begins to pull away from the bones, about 20 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">When chicken is fully cooked, stir in the heavy cream. Serve immediately over rice and garnish with \u003c/span>\u003cspan style=\"font-weight: 400\">a sprig of fenugreek leaves.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_133929\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5707.jpg\" alt=\"Chef Preeti Mistry holds a dish of her Methi Chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Preeti Mistry holds a dish of her Methi Chicken. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dhanna Jeeru Masala\u003c/h2>\n\u003cp>\u003cem>Makes 1 cup\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133926\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-133926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/dhanna-jeera-masala.gif\" alt=\"Dhanna Jeera Masala\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">Dhanna Jeera Masala \u003ccite>(Vic Chin/Peter Ruocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Gujarati, Dhanna Jeeru literally means “coriander cumin” - and that’s exactly what this is. A staple in Gujarati cooking found in many dishes, it’s one of the few blends we don’t toast before grinding. Instead, it is lightly sautéed during the cooking process, like in the dal above.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¾ cup whole coriander seeds\u003c/li>\n\u003cli>¼ cup whole cumin seeds\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">In the bowl of a spice grinder, combine the coriander and cumin seeds and grind them to a powder. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Store the masala in an airtight container for up to 4 weeks.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Garam Masala\u003c/h2>\n\u003cp>\u003cem>Makes 2 cups\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/garam-masala.jpg\" alt=\"Garam Masala\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garam Masala \u003ccite>(Vic Chin/Peter Ruocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Garam masala is the most well-known Indian spice blend, which is why you can buy it in most \u003c/span>\u003cspan style=\"font-weight: 400\">American grocery stores—but don’t buy it. Homemade Garam masala is so much more flavorful! \u003c/span>\u003cspan style=\"font-weight: 400\">Every cook or kitchen in India has its own Garam masala recipe. In Hindi, Garam means warm or hot, not to be confused with spicy. This masala is intended to fuse together into a blend that is warming, but not overly spicy.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">cup whole coriander seeds\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup whole cumin seeds\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup whole fennel seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon green cardamom pods\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">10 black cardamom pods\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon cloves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Two 2-inch cinnamon sticks\u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">cup dried chile de arbol\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup whole black peppercorns\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350 F.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Measure out all the spices onto a sheet pan. Bake until the spices begin to slightly smoke and turn a little brown, about 5-7 minutes. Let cool fully.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Working in batches, grind the spices to a powder in a spice grinder. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Store the masala in an airtight container for up to 4 weeks.\u003c/span>\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Preeti Mistry's Curry Leaf Ginger Brussels Sprouts",
"title": "Celebrity Chefs Recipes: Preeti Mistry's Curry Leaf Ginger Brussels Sprouts",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I have been making a version of these for several years, especially around Thanksgiving where they've become a real hit with my friends and family. I can’t wait to start making this dish when the weather cools and Brussels sprouts start making their appearance at the farmer’s market. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The sweet potato adds the perfect amount of natural sweetness to match the bitter, salty sprouts and the fenugreek pesto adds a uniquely herby flavor, as well as a tang from the vinegar.\u003c/span>\u003c/p>\n\u003ch2>\u003cstrong>Curry Leaf Ginger Brussels Sprouts \u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133895\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5741.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished pan of Curry Leaf Ginger Brussels Sprouts \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 medium garnet yam, cut into medium dic\u003c/span>\u003cspan style=\"font-weight: 400\">e\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 medium sweet potato, cut into medium dice\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 medium purple potato, cut into medium\u003c/span>\u003cspan style=\"font-weight: 400\"> d\u003c/span>\u003cspan style=\"font-weight: 400\">i\u003c/span>\u003cspan style=\"font-weight: 400\">ce\u003c/span>\u003c/li>\n\u003cli>3 lbs Brussels sprouts, trimmed and quartered\u003c/li>\n\u003cli>¼ cup neutral oil\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons JBC Chaat Masala \u003cstrong>(see recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">3 tablespoons Ginger Curry Leaf Butter \u003cstrong>(see recipe below)\u003c/strong>\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup Fenugreek Pesto\u003cstrong> (see recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 sprigs fresh mint\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a medium-size saucepan, combine garnet yam, sweet potato, and purple potato with enough salted water to cover. Bring to a boil and cook until tender. Drain and set aside. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a large saute pan, over high heat, heat oil until just about smoking. Add sprouts and stir to coat with the oil. Cook, stirring occasionally until sprouts are cooked through, about 10 minutes. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add potatoes and stir to combine. Add the JBC Chaat Masala, Ginger Curry Leaf Butter, and salt; stir to fully incorporate and continue cooking until the butter melts and the edges of the vegetables begin to brown.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> To serve, spread a generous tablespoon of the Fenugreek Pesto on each plate, then top with the sauteed vegetables. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Garnish with mint sprigs and serve immediately. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Ginger Curry Leaf Butter\u003c/h2>\n\u003cp>\u003cem>Makes 2 cups\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cups unsalted butter \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 teaspoons ginger, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">20 fresh curry leaves \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">In a small saucepan, over medium heat, combine butter, ginger and curry leaves; cook until the butter is fully melted. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Reduce the heat, cover, and let steep for 15 minutes.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Let butter cool until it starts to thicken into a fudge-like consistency, then spread onto a piece of plastic wrap and roll into a sausage shape. Tie off both ends and refrigerate for up to 1 month.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Chaat Masala\u003c/h2>\n\u003cfigure id=\"attachment_133896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133896\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5753.jpg\" alt=\"All of the ingredients for Chaat Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All of the ingredients for Chaat Masala \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup coriander seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">⅓ cup cumin seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon fennel seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ teaspoon green cardamom pods\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon fenugreek seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ teaspoon cloves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">⅓ cup black peppercorns\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">⅓ cup Indian red chili powder\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 ½ tablespoons amchoor (dried mango powder)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon black salt\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350 degrees F. Place the whole spices on a baking sheet and place in the oven until the spices are fragrant and just beginning to smoke, 5 to 7 minutes. Set aside to cool.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">When cool, grind them in batches in a spice grinder. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Combine all of the spices with the Indian chili powder, amchoor and salt in a bowl and mix well. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Transfer to an airtight container and store in a cool place for up to 4 weeks. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Fenugreek Pesto\u003c/h2>\n\u003cfigure id=\"attachment_133893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133893\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5750.jpg\" alt=\"Curry Leaf Ginger Brussels Sprouts\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Curry Leaf Ginger Brussels Sprouts with Fenugreek Pesto \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 cloves garlic\u003c/span>\u003c/li>\n\u003cli>¼ cup pistachios\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup wine vinegar\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cups fresh fenugreek leaves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup neutral oil\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">In a blender combine the garlic, pistachios, vinegar and salt and puree until smooth and creamy. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the fenugreek leaves and blend again until pureed. With the blender running, drizzle in the oil slowly until the mixture emulsifies and thickens to a smooth mixture.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Using a spatula, transfer the pesto to a bowl. Serve with Brussels Sprouts.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_133902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133902\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5801.jpg\" alt=\"Enjoy those fragrant sprouts!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoy those fragrant sprouts! \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I have been making a version of these for several years, especially around Thanksgiving where they've become a real hit with my friends and family. I can’t wait to start making this dish when the weather cools and Brussels sprouts start making their appearance at the farmer’s market. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The sweet potato adds the perfect amount of natural sweetness to match the bitter, salty sprouts and the fenugreek pesto adds a uniquely herby flavor, as well as a tang from the vinegar.\u003c/span>\u003c/p>\n\u003ch2>\u003cstrong>Curry Leaf Ginger Brussels Sprouts \u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133895\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5741.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished pan of Curry Leaf Ginger Brussels Sprouts \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 medium garnet yam, cut into medium dic\u003c/span>\u003cspan style=\"font-weight: 400\">e\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 medium sweet potato, cut into medium dice\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 medium purple potato, cut into medium\u003c/span>\u003cspan style=\"font-weight: 400\"> d\u003c/span>\u003cspan style=\"font-weight: 400\">i\u003c/span>\u003cspan style=\"font-weight: 400\">ce\u003c/span>\u003c/li>\n\u003cli>3 lbs Brussels sprouts, trimmed and quartered\u003c/li>\n\u003cli>¼ cup neutral oil\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons JBC Chaat Masala \u003cstrong>(see recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">3 tablespoons Ginger Curry Leaf Butter \u003cstrong>(see recipe below)\u003c/strong>\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup Fenugreek Pesto\u003cstrong> (see recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 sprigs fresh mint\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a medium-size saucepan, combine garnet yam, sweet potato, and purple potato with enough salted water to cover. Bring to a boil and cook until tender. Drain and set aside. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a large saute pan, over high heat, heat oil until just about smoking. Add sprouts and stir to coat with the oil. Cook, stirring occasionally until sprouts are cooked through, about 10 minutes. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add potatoes and stir to combine. Add the JBC Chaat Masala, Ginger Curry Leaf Butter, and salt; stir to fully incorporate and continue cooking until the butter melts and the edges of the vegetables begin to brown.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> To serve, spread a generous tablespoon of the Fenugreek Pesto on each plate, then top with the sauteed vegetables. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Garnish with mint sprigs and serve immediately. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Ginger Curry Leaf Butter\u003c/h2>\n\u003cp>\u003cem>Makes 2 cups\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cups unsalted butter \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 teaspoons ginger, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">20 fresh curry leaves \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">In a small saucepan, over medium heat, combine butter, ginger and curry leaves; cook until the butter is fully melted. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Reduce the heat, cover, and let steep for 15 minutes.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Let butter cool until it starts to thicken into a fudge-like consistency, then spread onto a piece of plastic wrap and roll into a sausage shape. Tie off both ends and refrigerate for up to 1 month.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Chaat Masala\u003c/h2>\n\u003cfigure id=\"attachment_133896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133896\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5753.jpg\" alt=\"All of the ingredients for Chaat Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All of the ingredients for Chaat Masala \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup coriander seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">⅓ cup cumin seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon fennel seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ teaspoon green cardamom pods\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon fenugreek seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ teaspoon cloves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">⅓ cup black peppercorns\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">⅓ cup Indian red chili powder\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 ½ tablespoons amchoor (dried mango powder)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon black salt\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350 degrees F. Place the whole spices on a baking sheet and place in the oven until the spices are fragrant and just beginning to smoke, 5 to 7 minutes. Set aside to cool.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">When cool, grind them in batches in a spice grinder. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Combine all of the spices with the Indian chili powder, amchoor and salt in a bowl and mix well. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Transfer to an airtight container and store in a cool place for up to 4 weeks. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Fenugreek Pesto\u003c/h2>\n\u003cfigure id=\"attachment_133893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133893\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5750.jpg\" alt=\"Curry Leaf Ginger Brussels Sprouts\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Curry Leaf Ginger Brussels Sprouts with Fenugreek Pesto \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 cloves garlic\u003c/span>\u003c/li>\n\u003cli>¼ cup pistachios\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup wine vinegar\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cups fresh fenugreek leaves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup neutral oil\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">In a blender combine the garlic, pistachios, vinegar and salt and puree until smooth and creamy. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the fenugreek leaves and blend again until pureed. With the blender running, drizzle in the oil slowly until the mixture emulsifies and thickens to a smooth mixture.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Using a spatula, transfer the pesto to a bowl. Serve with Brussels Sprouts.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_133902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133902\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5801.jpg\" alt=\"Enjoy those fragrant sprouts!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoy those fragrant sprouts! \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "2019 Michelin Guide California Proves the Bay Area Is Still a Fine Dining Mecca",
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"content": "\u003cp>[aside postID='bayareabites_133780' label='2019 Michelin Bib Gourmands']\u003cbr>\nTime to make a new list of Michelin-starred restaurants to visit in 2019! Today, the Michelin Guide California \u003ca href=\"https://guide.michelin.com/us/en/california/article/news-and-views/michelin-guide-california-2019-results\">announced\u003c/a> that 90 California restaurants (out of their 657 Michelin-recommended restaurants) have been awarded Michelin stars. For anyone new to the system, one star means “high-quality cooking, worth a stop,” two stars equals “excellent cooking, worth a detour” and the highly coveted three stars means a restaurant has “exceptional cuisine and is worth a special journey.”\u003c/p>\n\u003cp>Out of those 90 stars in California, the Bay Area made a strong stand again as we did on \u003ca href=\"https://www.kqed.org/bayareabites/133780/71-bay-area-restaurants-make-the-cut-for-2019-michelin-guide-california-bib-gourmand-list\">the Michelin Bib Gourmand list\u003c/a>, taking 63 out of 90 spots. Sacramento got the star it had been waiting for with The Kitchen, but, surprisingly, Saison dropped from three stars to two stars.\u003c/p>\n\u003cp>There weren't any new additions to the three-star category, so it mainly remains restaurants in San Francisco and wine country (sorry, Los Angeles). And congratulations to Dominique Crenn since she is now still the only female chef in America to helm a restaurant with three stars!\u003c/p>\n\u003cp>Joining the two-star category, a big congratulations to Campton Place, the country’s only South Asian restaurant to hold the honor. In the one-star category, diners will not be surprised to see Sorrel and Angler on the list—the latter was listed amongst Esquire's Best Restaurants with Bar Crenn and Che Fico.\u003c/p>\n\u003cp>Scroll through for the full list of Bay Area stars, and, if they appeared on Check, Please! Bay Area, we made sure to include a link to the restaurant's review. Cheers!\u003c/p>\n\u003ch2>Three Stars\u003c/h2>\n\u003cp>Atelier Crenn // Cow Hollow, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/17813/check-please-bay-area-reviews-tosca-cafe-nicks-next-door-atelier-crenn\">(Watch the CPBA review)\u003c/a>\u003cbr>\nBenu // Financial District, San Francisco\u003cbr>\nThe French Laundry // Yountville\u003cbr>\nManresa // Los Gatos \u003ca href=\"https://www.kqed.org/checkplease/51/manresa-reviews\">(Read the CPBA review)\u003c/a>\u003cbr>\nQuince // Financial District, San Francisco\u003cbr>\nThe Restaurant at Meadowood // St. Helena\u003cbr>\nSingleThread // Healdsburg\u003c/p>\n\u003ch2>Two Stars\u003c/h2>\n\u003cp>Acquerello // Nob Hill, San Francisco\u003ca href=\"https://www.kqed.org/checkplease/1693/acquerello-reviews\"> (Read the CPBA review)\u003c/a>\u003cbr>\nBaumé // Palo Alto\u003cbr>\nCalifornios // Mission, San Francisco\u003cbr>\nCampton Place // Union Square, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/16838/watch-check-please-bay-area-review-kingston-11-cuisine-31st-union-and-the-campton-place\">(Watch the CPBA review)\u003c/a>\u003cbr>\nCoi // North Beach, San Francisco\u003cbr>\nCommis // North Oakland\u003cbr>\nLazy Bear // Mission, San Francisco\u003cbr>\nSaison // South Beach, San Francisco\u003c/p>\n\u003ch2>One Star\u003c/h2>\n\u003cp>Al’s Place // Mission, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/20185/check-please-bay-area-reviews-the-butchers-son-sol-food-als-place\">(Watch the CPBA review)\u003c/a>\u003cbr>\nAngler // Embarcadero, San Francisco\u003cbr>\nAster (closed) // Mission, San Francisco\u003cbr>\nAubergine // Carmel-By-The-Sea\u003cbr>\nBar Crenn // Cow Hollow, San Francisco\u003cbr>\nBirdsong // SoMa, San Francisco\u003cbr>\nBouchon // Yountville\u003cbr>\nChez TJ // Mountain View\u003cbr>\nCommonwealth // Mission, San Francisco\u003cbr>\nFarmhouse Inn & Restaurant // Forestville\u003cbr>\nGary Danko // Russian Hill, San Francisco\u003cbr>\nHarbor House // Elk\u003cbr>\nHashiri // SoMa, San Francisco\u003cbr>\nIn Situ // SoMa, San Francisco\u003cbr>\njū-ni // NoPa, San Francisco\u003cbr>\nKeiko à Nob Hill // Nob Hill, San Francisco\u003cbr>\nKenzo // Napa\u003cbr>\nKinjo // Russian Hill, San Francisco\u003cbr>\nKin Khao // Union Square, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/18170/check-please-bay-area-season-12-reviews-jannah-baghdad-by-the-bay-kin-khao-el-aguila-mexican-cuisine\">(Watch the CPBA review)\u003c/a>\u003cbr>\nThe Kitchen // Sacramento\u003cbr>\nLa Toque // Napa\u003cbr>\nLe Comptoir // San Rafael\u003cbr>\nLord Stanley // Nob Hill, San Francisco\u003cbr>\nLuce // SoMa, San Francisco\u003cbr>\nMadcap // San Anselmo \u003ca href=\"https://www.kqed.org/checkplease/20122/check-please-bay-area-reviews-madcap-el-toreador-juanita-maude\">(Watch the CPBA review)\u003c/a>\u003cbr>\nMadera // Menlo Park\u003cbr>\nMadrona Manor // Healdsburg\u003cbr>\nMaum // Palo Alto\u003cbr>\nMichael Mina // Financial District, San Francisco\u003cbr>\nMister Jiu’s // Chinatown, San Francisco\u003cbr>\nMourad // SoMa, San Francisco\u003cbr>\nNico // Financial District, San Francisco\u003cbr>\nOctavia // Lower Pacific Heights, San Francisco\u003cbr>\nOmakase // Mission Bay, San Francisco\u003cbr>\nPlumed Horse // Saratoga \u003ca href=\"https://www.kqed.org/checkplease/18039/check-please-bay-area-reviews-gold-mirror-italian-restaurant-the-plumed-horse-nido\">(Watch the CPBA review)\u003c/a>\u003cbr>\nThe Progress // Western Addition\u003cbr>\nProtégé // Palo Alto\u003cbr>\nRasa // Burlingame\u003cbr>\nRich Table // Hayes Valley, San Francisco\u003cbr>\nSons & Daughters // Nob Hill, San Francisco\u003cbr>\nSorrel // Presidio Heights, San Francisco\u003cbr>\nSPQR // Lower Pacific Heights, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/8611/spqr-restaurant-info\">(Watch the CPBA review)\u003c/a>\u003cbr>\nSpruce // Presidio, San Francisco\u003cbr>\nState Bird Provisions // Western Addition, San Francisco\u003cbr>\nSushi Yoshizumi // San Mateo\u003cbr>\nThe Village Pub // Woodside\u003cbr>\nWako // Inner Richmond, San Francisco\u003cbr>\nWakuriya // San Mateo\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nTime to make a new list of Michelin-starred restaurants to visit in 2019! Today, the Michelin Guide California \u003ca href=\"https://guide.michelin.com/us/en/california/article/news-and-views/michelin-guide-california-2019-results\">announced\u003c/a> that 90 California restaurants (out of their 657 Michelin-recommended restaurants) have been awarded Michelin stars. For anyone new to the system, one star means “high-quality cooking, worth a stop,” two stars equals “excellent cooking, worth a detour” and the highly coveted three stars means a restaurant has “exceptional cuisine and is worth a special journey.”\u003c/p>\n\u003cp>Out of those 90 stars in California, the Bay Area made a strong stand again as we did on \u003ca href=\"https://www.kqed.org/bayareabites/133780/71-bay-area-restaurants-make-the-cut-for-2019-michelin-guide-california-bib-gourmand-list\">the Michelin Bib Gourmand list\u003c/a>, taking 63 out of 90 spots. Sacramento got the star it had been waiting for with The Kitchen, but, surprisingly, Saison dropped from three stars to two stars.\u003c/p>\n\u003cp>There weren't any new additions to the three-star category, so it mainly remains restaurants in San Francisco and wine country (sorry, Los Angeles). And congratulations to Dominique Crenn since she is now still the only female chef in America to helm a restaurant with three stars!\u003c/p>\n\u003cp>Joining the two-star category, a big congratulations to Campton Place, the country’s only South Asian restaurant to hold the honor. In the one-star category, diners will not be surprised to see Sorrel and Angler on the list—the latter was listed amongst Esquire's Best Restaurants with Bar Crenn and Che Fico.\u003c/p>\n\u003cp>Scroll through for the full list of Bay Area stars, and, if they appeared on Check, Please! Bay Area, we made sure to include a link to the restaurant's review. Cheers!\u003c/p>\n\u003ch2>Three Stars\u003c/h2>\n\u003cp>Atelier Crenn // Cow Hollow, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/17813/check-please-bay-area-reviews-tosca-cafe-nicks-next-door-atelier-crenn\">(Watch the CPBA review)\u003c/a>\u003cbr>\nBenu // Financial District, San Francisco\u003cbr>\nThe French Laundry // Yountville\u003cbr>\nManresa // Los Gatos \u003ca href=\"https://www.kqed.org/checkplease/51/manresa-reviews\">(Read the CPBA review)\u003c/a>\u003cbr>\nQuince // Financial District, San Francisco\u003cbr>\nThe Restaurant at Meadowood // St. Helena\u003cbr>\nSingleThread // Healdsburg\u003c/p>\n\u003ch2>Two Stars\u003c/h2>\n\u003cp>Acquerello // Nob Hill, San Francisco\u003ca href=\"https://www.kqed.org/checkplease/1693/acquerello-reviews\"> (Read the CPBA review)\u003c/a>\u003cbr>\nBaumé // Palo Alto\u003cbr>\nCalifornios // Mission, San Francisco\u003cbr>\nCampton Place // Union Square, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/16838/watch-check-please-bay-area-review-kingston-11-cuisine-31st-union-and-the-campton-place\">(Watch the CPBA review)\u003c/a>\u003cbr>\nCoi // North Beach, San Francisco\u003cbr>\nCommis // North Oakland\u003cbr>\nLazy Bear // Mission, San Francisco\u003cbr>\nSaison // South Beach, San Francisco\u003c/p>\n\u003ch2>One Star\u003c/h2>\n\u003cp>Al’s Place // Mission, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/20185/check-please-bay-area-reviews-the-butchers-son-sol-food-als-place\">(Watch the CPBA review)\u003c/a>\u003cbr>\nAngler // Embarcadero, San Francisco\u003cbr>\nAster (closed) // Mission, San Francisco\u003cbr>\nAubergine // Carmel-By-The-Sea\u003cbr>\nBar Crenn // Cow Hollow, San Francisco\u003cbr>\nBirdsong // SoMa, San Francisco\u003cbr>\nBouchon // Yountville\u003cbr>\nChez TJ // Mountain View\u003cbr>\nCommonwealth // Mission, San Francisco\u003cbr>\nFarmhouse Inn & Restaurant // Forestville\u003cbr>\nGary Danko // Russian Hill, San Francisco\u003cbr>\nHarbor House // Elk\u003cbr>\nHashiri // SoMa, San Francisco\u003cbr>\nIn Situ // SoMa, San Francisco\u003cbr>\njū-ni // NoPa, San Francisco\u003cbr>\nKeiko à Nob Hill // Nob Hill, San Francisco\u003cbr>\nKenzo // Napa\u003cbr>\nKinjo // Russian Hill, San Francisco\u003cbr>\nKin Khao // Union Square, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/18170/check-please-bay-area-season-12-reviews-jannah-baghdad-by-the-bay-kin-khao-el-aguila-mexican-cuisine\">(Watch the CPBA review)\u003c/a>\u003cbr>\nThe Kitchen // Sacramento\u003cbr>\nLa Toque // Napa\u003cbr>\nLe Comptoir // San Rafael\u003cbr>\nLord Stanley // Nob Hill, San Francisco\u003cbr>\nLuce // SoMa, San Francisco\u003cbr>\nMadcap // San Anselmo \u003ca href=\"https://www.kqed.org/checkplease/20122/check-please-bay-area-reviews-madcap-el-toreador-juanita-maude\">(Watch the CPBA review)\u003c/a>\u003cbr>\nMadera // Menlo Park\u003cbr>\nMadrona Manor // Healdsburg\u003cbr>\nMaum // Palo Alto\u003cbr>\nMichael Mina // Financial District, San Francisco\u003cbr>\nMister Jiu’s // Chinatown, San Francisco\u003cbr>\nMourad // SoMa, San Francisco\u003cbr>\nNico // Financial District, San Francisco\u003cbr>\nOctavia // Lower Pacific Heights, San Francisco\u003cbr>\nOmakase // Mission Bay, San Francisco\u003cbr>\nPlumed Horse // Saratoga \u003ca href=\"https://www.kqed.org/checkplease/18039/check-please-bay-area-reviews-gold-mirror-italian-restaurant-the-plumed-horse-nido\">(Watch the CPBA review)\u003c/a>\u003cbr>\nThe Progress // Western Addition\u003cbr>\nProtégé // Palo Alto\u003cbr>\nRasa // Burlingame\u003cbr>\nRich Table // Hayes Valley, San Francisco\u003cbr>\nSons & Daughters // Nob Hill, San Francisco\u003cbr>\nSorrel // Presidio Heights, San Francisco\u003cbr>\nSPQR // Lower Pacific Heights, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/8611/spqr-restaurant-info\">(Watch the CPBA review)\u003c/a>\u003cbr>\nSpruce // Presidio, San Francisco\u003cbr>\nState Bird Provisions // Western Addition, San Francisco\u003cbr>\nSushi Yoshizumi // San Mateo\u003cbr>\nThe Village Pub // Woodside\u003cbr>\nWako // Inner Richmond, San Francisco\u003cbr>\nWakuriya // San Mateo\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>[aside tag='thomas-keller' label='More on Thomas Keller']\u003c/p>\n\u003cp>A former employee of celebrated chef Thomas Keller is suing him and his three-star Michelin restaurants — Per Se in New York and the French Laundry in Yountville — for discrimination, saying she was denied a job transfer and ultimately let go because she was pregnant.\u003c/p>\n\u003cp>Vanessa Scott-Allen is seeking $5 million in damages for allegations that include sex discrimination and violation of pregnancy disability leave and says she hopes her trial, which starts Monday, will draw attention to a “culture of misogyny in fine dining,” said her attorney, Carla Minnard.\u003c/p>\n\u003cp>“This is one of the last bastions where it is OK for women to be discriminated against,” Minnard said ahead of the trial in Napa County Superior Court. She said the case will highlight antiquated traditions in the fine dining world where men are favored for high-paying “front of the house” jobs and seen as more suitable to interact with high-paying guests. In the case of Scott-Allen, “they found out she was pregnant and figured out a way to backpedal on” a job transfer, she said.\u003c/p>\n\u003cp>Keller is named as an individual defendant because he owns and controls the two restaurants. A Thomas Keller Restaurant Group spokesman, Pierre Rougier, said the company cannot comment on pending litigation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Scott-Allen, 28, was hired at Per Se in 2011 as a kitchen server who plated food. She was promoted through the ranks until she was named a “captain” or head waiter at the restaurant, where set menus start at $355 per person and she earned a six-digit salary.\u003c/p>\n\u003cp>According to the lawsuit, she visited the French Laundry in January 2016 during a vacation to California with her husband and told General Manager Michael Minnillo they were considering a move out West. Minnillo told her the French Laundry “would love” to have her work there, the lawsuit says.\u003c/p>\n\u003cp>Scott-Allen returned to New York and hammered out details of moving to the California restaurant, eventually filling out the company’s internal transfer form in February 2016 and agreeing to start her new position that April, the lawsuit says.\u003c/p>\n\u003cp>In the interim, she learned she was pregnant and informed her bosses, who discussed it on company email.\u003c/p>\n\u003cp>“Apparently she is pregnant,” Minnillo wrote in a March 1, 2016, email to the company’s head of human resources, cited in court filings. “She never mentioned this to me. I am confused how to proceed.”\u003c/p>\n\u003cp>“Well, unfortunately not much we can do,” Julie Secviar, head of HR for the Thomas Keller Restaurant Group, replied in an email, cited in court filings. “What was committed verbally or in writing?”\u003c/p>\n\u003cp>Scott-Allen’s lawsuit alleges that Secviar and Minnillo devised a plan to get rid of her by setting up a “sham interview” that would result in her being declared “not the right fit” for the French Laundry. Minnard said Minnillo admitted to the plan during a deposition. Minnillo and the two restaurants are named as defendants in the lawsuit.\u003c/p>\n\u003cp>On March 7, 2016, Scott-Allen was asked to sign a “Notice of Resignation” that management told her was a standard part of the transfer process, but her attorney says was a way to “dupe her into quitting.” As a result of resigning, Scott-Allen lost her health insurance and was unable to see doctors for first-trimester check-ups, the lawsuit says.\u003c/p>\n\u003cp>On March 10, Scott-Allen’s last day of work at Per Se, the restaurant’s internal bulletin published a picture of Keller hugging Scott-Allen with a message: “Thank you Vanessa! May your warmth, grace and impact shine just as brightly at TFL (the French Laundry) as it has here.”\u003c/p>\n\u003cp>In early April, she went to meet French Laundry managers and was asked about her pregnancy, including if she felt she could do her job while pregnant, how much leave she planned to take and when she expected to stop working, the lawsuit says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Within a week, Minnillo told her “there is no position for you” and that he never intended to hire her. In a formal letter April 12, 2016, Minnillo and Secviar told her they were unable to offer her a job.\u003c/p>\n\n",
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},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"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",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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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",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
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