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"bio": "Elaine spent 12 years as a producer, writer, and correspondent for television and radio both in the Bay Area (KPIX/CBS 5, KSAN FM, KTCT AM) and in Asia (Metro Radio, MTV Asia). She has been nominated for three Emmy Award nominations for her work on the program “Evening Magazine.” She then moved on to Silicon Valley where she managed social media, public relations, and event planning for various tech companies such as Intuit, BlogHer, Rocket Fuel, and Vocera.\r\n\r\n \r\n\r\nIn 2007, Elaine started her own blog (then called “VirgoBlue”) highlighting some of her favorite restaurants around the Bay Area. These days, her blog “\u003ca href=\"http://www.virgoinwonderland.wordpress.com\">Virgo in Wonderland\u003c/a>” still reflects her love of food, as well as travel, fascinating people she’s met, and her family’s Disneyland adventures. Her food dislikes include okra, lamb, sweet potatoes, and yellow cheese on pizza. Follow her on Instagram @virgoinwonderland",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201108101000\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/meat.jpg\" alt=\"random cuts of meat. Photo - Getty Images\" title=\"random cuts of meat. Photo - Getty Images\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-31251\">\u003c/a>\u003cstrong>Sustainable Meat and the Art of Butchery\u003c/strong>\u003cbr>\nIn recent years, more chefs and consumers are demanding local, sustainable meats, driving some to raise and butcher their own livestock. \u003ca href=\"http://www.kqed.org/a/forum/R201108101000\">KQED's Forum\u003c/a> gets into the gristle with three butchers and talk all about meat, from what consumers should be asking at the counter to how to cook a whole pig in the backyard.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201108101000\">Original Broadcast:\u003c/a> Wed, Aug 10, 2011 -- 10:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201108101000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201108101000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Sydnie Kohara\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Jessica Applestone, co-author of \"\u003ca href=\"http://www.amazon.com/Butchers-Guide-Well-Raised-Meat-Great-Poultry/dp/0307716627\">The Butcher's Guide to Well-Raised Meat\u003c/a>\" and co-owner of \u003ca href=\"http://www.fleishers.com/\">Fleisher's Grass-fed & Organic Meats\u003c/a> in New York\u003c/li>\n\u003cli> Joshua Applestone, co-author of \"The Butcher's Guide to Well-Raised Meat\" and co-owner of Fleisher's Grass-fed & Organic Meats in New York\u003c/li>\n\u003cli>Tia Harrison, co-owner of \u003ca href=\"http://www.avedanos.com/\">Avendano's Holly Park Market\u003c/a>, executive chef and co-owner of \u003ca href=\"http://www.caffesociale.com/\">Sociale\u003c/a> restaurant and co-founder of \u003ca href=\"http://www.thebutchersguild.org/\">The Butcher's Guild\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Related Articles:\u003c/strong>\n\u003cli>\u003ca href=\"http://civileats.com/2011/08/04/a-tell-all-guide-to-artisanal-butchery/\">A Tell-All Guide to Artisanal Butchery\u003c/a> By Adriana Velez (Civil Eats)\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.sfweekly.com/foodie/2011/08/former_vegan_and_vegetarians_n.php\">Events: Former Vegan and Vegetarian Write the Book on Sustainable Meat\u003c/a> By Mollie McWilliams (SFoodie)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sfchefs2011.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sfchefs2011.jpg\" alt=\"Joyce Goldstein, Cecilia Chiang, Nancy Oakes\" title=\"Joyce Goldstein, Cecilia Chiang, Nancy Oakes\" width=\"500\" height=\"228\" class=\"alignnone size-full wp-image-31214\">\u003c/a>\u003cbr>\n\u003cem>Joyce Goldstein, Cecilia Chiang, Nancy Oakes. Photos: courtesy of SF Chefs 2011\u003c/em>\u003c/p>\n\u003cp>A lot of celebrity-chef star power was on display last week at \u003ca href=\"http://www.sfchefs2011.com\">SF Chefs 2011\u003c/a>. But on Sunday morning, when a lot of event-goers were still sleeping off the effects of Saturday night's tasting-tent cocktails, Joyce Goldstein, Cecilia Chiang, and Nancy Oakes, three of the city's true pioneer chefs, were chatting in front of a small but attentive audience, discussing the challenges, achievements, and changes happening then and now in San Francisco's restaurant scene. \u003c/p>\n\u003cp>Some background, for you newcomers: Nancy Oakes is the executive chef of \u003ca href=\"http://www.boulevardrestaurant.com\">Boulevard\u003c/a>, the brasserie-style New American restaurant at the foot of Mission Street that's 18 years old and still garnering awards and a swarm of reservations every night. Before that, she was the chef/owner of L'Avenue, an acclaimed 50-seat bistro. She also heads the team at \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a> in Soma, which opened last year to rave reviews. \u003c/p>\n\u003cp>\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/25/at-the-mandarin-cecilia-chiang-changed-chinese-food/\">Cecilia Chiang\u003c/a>, now in her 90s, brought the fiery flavors of Hunan and Szechuan cuisine to a city dominated by Cantonese cooking. She opened the 300-seat Mandarin in Ghirardelli Square in 1968, making it a destination restaurant with sophisticated service and decor. The Mandarin set a standard for high-end, authentic Chinese cooking, and Chiang ran the restaurant until 1991. She later became a consultant for Betelnut on Union Square; her son Phillip went on to found P.F. Chang's. \u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2008/11/07/check-please-bay-area-season-3-joyce-goldstein-special-391/\">Joyce Goldstein\u003c/a>'s Square One restaurant, in Jackson Square, demonstrated that there was a lot more to real Mediterranean food than spaghetti and dolmas. Goldstein, a cooking teacher and former Cafe at Chez Panisse chef who had lived and traveled extensively all around the Mediterranean, brought the vibrant, sunny flavors of these countries back to California. Square One, which she opened in 1984, offered dishes inspired by everything from Spanish tapas to Turkish mezze to Moroccan tagines. It helped shape the Mediterranean focus of California cuisine that continues today. Goldstein closed the restaurant in 1997, but has continued as a popular cookbook author, teacher, and consultant. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like many successful women who have weathered the ups and downs of a demanding profession, they get a little tired of being classified as \"women chefs.\" However, this profession is still one that's dominated by men, and it was much more so back in the 1960s, when all three were starting out. But it helped to be in San Francisco. Said Joyce, \"The Bay Area was always progressive. Banks here would lend women money. There were a lot of women entrepreneurs, women running businesses in the city.\" Now, she says, there are a lot of women in the wine business, women not just working as pastry chefs but running their own bakeries, manufacturing their own jams and confections, running businesses rather than just cooking at home for fun. \u003c/p>\n\u003cp>Chiang had a different experience, trying to break into what was then a very insular, Cantonese-dominated Chinese food world. Said Chiang, \"I was a woman, and restaurants weren't a women's business. I can't speak Cantonese, and then 90% of the Chinese-restaurant population spoke Cantonese. I would speak Mandarin to them, and they'd laugh at me, be very insulting, treat me like a foreigner. I couldn't get credit at any of the produce, fish, or meat markets in Chinatown; I had to pay cash for everything. The Americans were so kind, they accepted me, but not the Chinese, because I was a woman.\"\u003c/p>\n\u003cp>Now, said Nancy, women in the business are competing on a level playing field, especially here in the Bay Area, where there's more diversity, and kitchens are less dominated by the European boys' club common in New York restaurants. So, why do male chefs still get the lion's share of press and notoriety? \u003c/p>\n\u003cp>\"Well, besides \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/01/book-review-blood-bones-butter-by-gabrielle-hamilton/\">Gabrielle Hamilton\u003c/a>, who keeps her end up being outrageous, most women chefs don't feel they have to be potty-mouthed in the school of [Anthony] Bourdain and [David] Chang, traveling in packs and dropping f-bombs. Women do this because we like the work, not to be a celebrity.\"\u003c/p>\n\u003cp>Between the three of them, they've seen a lot of trends come and go. Foraging, for example, is nothing new. Back in Chez Panisse's early years, Nancy remembered Alice Waters and pastry chef Lindsey Shere constantly picking through the Berkeley backyards of their friends and neighbors, making poundcakes scented with rose geranium leaves, plucking nasturtium blossoms and purslane for salads. \"I keep learning,\" noted Nancy. \"I'm not a chemical-food or foam advocate, but when you've got a bunch of 23-year-olds in the kitchen who are excited about this kind of thing, well, I go to \u003ca href=\"http://www.le-sanctuaire.com\">Le Sanctuaire\u003c/a>, we get out the gels and the foams and see what works, what will really be worth eating, what will stand the test of time. I think you need 100 years to really create a cuisine. How long has it been for California cuisine, 30, 40 years? We're still finding out what will last.\" \u003c/p>\n\u003cp>\"When I was first starting out, I needed a lot of ingredients that the Cantonese don't use. No one carried them; I had to get everything shipped in from Taiwan. Now, you can get anything in Asian markets, things from all over,\" said Cecilia. She's less impressed with the quality of Chinese restaurants in the Bay Area now. \"The cooks aren't professionally trained, they don't have passion. It's just a business.\" As a restaurant-owning friend pointed out to her, a restaurant can make so much more money off hard liquor and entertainment, like karaoke, there's little incentive to invest in high-quality ingredients or top-notch chefs. \u003c/p>\n\u003cp>\"There's been so much progression in Mediterranean food. It's much more about specific cuisines now,\" noted Joyce. Restaurants don't just serve Italian food, they serve Roman, Sicilian, or Sardinian food. And the quality of up-and-coming cooks is higher, too. \"Everyone's going to cooking schools, doing \u003cem>stages\u003c/em>...they don't always have the palate or the passion, but they do have the skills.\" \u003c/p>\n\u003cp>What do they miss? The California-meets-Chinese cuisine of the late \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/26/reaching-for-the-moon-at-china-moon-cafe/\">Barbara Tropp\u003c/a>, for one, whose China Moon Cafe has never been equaled. \"She was a scholar, extremely meticulous, doing Chinese cooking with California ingredients. No else has picked up on that, to the degree that she was doing,\" said Joyce. \u003c/p>\n\u003cp>And where do they go now? \u003ca href=\"http://www.commonwealthsf.com\">Commonwealth\u003c/a>, said Nancy. \"I like the great spirit there, the service, the wine list where I never recognize anything but always find something interesting, the fact that 10% of the cost of the tasting menu goes to charity.\" Goldstein agreed. Normally suspicious of tech-y modernist cuisine, she said, \"I was pleasantly surprised! Jason Fox understands texture, he understands flavor, and they understand hospitality. I feel the same about \u003ca href=\"http://www.nopasf.com\">Nopa\u003c/a>. I bring people there from out of town. Yes, it's boisterous, but the food is solid and grounded, and I love the wine list. Perbacco, too, because I always learn something. And because I like to see the chef actually in the restaurant, in the farmers' market.\" \u003ca href=\"http://www.garydanko.com\">Gary Danko\u003c/a>, says Cecilia. It's very consistent, and the prices haven't changed. She likes \u003ca href=\"http://www.benusf.com\">Benu\u003c/a>, too, and \u003ca href=\"http://www.prospectsf.com\">Prospect\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"It's very hard to stay viable, and stay relevant,\" Nancy admitted. \"It's an art, and it's a business.\"\u003c/p>\n\n",
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"excerpt": "Joyce Goldstein, Cecilia Chiang, and Nancy Oakes, three women who shaped the San Francisco restaurant scene come together to discuss the past and future of food at SF Chefs 2011.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sfchefs2011.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sfchefs2011.jpg\" alt=\"Joyce Goldstein, Cecilia Chiang, Nancy Oakes\" title=\"Joyce Goldstein, Cecilia Chiang, Nancy Oakes\" width=\"500\" height=\"228\" class=\"alignnone size-full wp-image-31214\">\u003c/a>\u003cbr>\n\u003cem>Joyce Goldstein, Cecilia Chiang, Nancy Oakes. Photos: courtesy of SF Chefs 2011\u003c/em>\u003c/p>\n\u003cp>A lot of celebrity-chef star power was on display last week at \u003ca href=\"http://www.sfchefs2011.com\">SF Chefs 2011\u003c/a>. But on Sunday morning, when a lot of event-goers were still sleeping off the effects of Saturday night's tasting-tent cocktails, Joyce Goldstein, Cecilia Chiang, and Nancy Oakes, three of the city's true pioneer chefs, were chatting in front of a small but attentive audience, discussing the challenges, achievements, and changes happening then and now in San Francisco's restaurant scene. \u003c/p>\n\u003cp>Some background, for you newcomers: Nancy Oakes is the executive chef of \u003ca href=\"http://www.boulevardrestaurant.com\">Boulevard\u003c/a>, the brasserie-style New American restaurant at the foot of Mission Street that's 18 years old and still garnering awards and a swarm of reservations every night. Before that, she was the chef/owner of L'Avenue, an acclaimed 50-seat bistro. She also heads the team at \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a> in Soma, which opened last year to rave reviews. \u003c/p>\n\u003cp>\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/25/at-the-mandarin-cecilia-chiang-changed-chinese-food/\">Cecilia Chiang\u003c/a>, now in her 90s, brought the fiery flavors of Hunan and Szechuan cuisine to a city dominated by Cantonese cooking. She opened the 300-seat Mandarin in Ghirardelli Square in 1968, making it a destination restaurant with sophisticated service and decor. The Mandarin set a standard for high-end, authentic Chinese cooking, and Chiang ran the restaurant until 1991. She later became a consultant for Betelnut on Union Square; her son Phillip went on to found P.F. Chang's. \u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2008/11/07/check-please-bay-area-season-3-joyce-goldstein-special-391/\">Joyce Goldstein\u003c/a>'s Square One restaurant, in Jackson Square, demonstrated that there was a lot more to real Mediterranean food than spaghetti and dolmas. Goldstein, a cooking teacher and former Cafe at Chez Panisse chef who had lived and traveled extensively all around the Mediterranean, brought the vibrant, sunny flavors of these countries back to California. Square One, which she opened in 1984, offered dishes inspired by everything from Spanish tapas to Turkish mezze to Moroccan tagines. It helped shape the Mediterranean focus of California cuisine that continues today. Goldstein closed the restaurant in 1997, but has continued as a popular cookbook author, teacher, and consultant. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like many successful women who have weathered the ups and downs of a demanding profession, they get a little tired of being classified as \"women chefs.\" However, this profession is still one that's dominated by men, and it was much more so back in the 1960s, when all three were starting out. But it helped to be in San Francisco. Said Joyce, \"The Bay Area was always progressive. Banks here would lend women money. There were a lot of women entrepreneurs, women running businesses in the city.\" Now, she says, there are a lot of women in the wine business, women not just working as pastry chefs but running their own bakeries, manufacturing their own jams and confections, running businesses rather than just cooking at home for fun. \u003c/p>\n\u003cp>Chiang had a different experience, trying to break into what was then a very insular, Cantonese-dominated Chinese food world. Said Chiang, \"I was a woman, and restaurants weren't a women's business. I can't speak Cantonese, and then 90% of the Chinese-restaurant population spoke Cantonese. I would speak Mandarin to them, and they'd laugh at me, be very insulting, treat me like a foreigner. I couldn't get credit at any of the produce, fish, or meat markets in Chinatown; I had to pay cash for everything. The Americans were so kind, they accepted me, but not the Chinese, because I was a woman.\"\u003c/p>\n\u003cp>Now, said Nancy, women in the business are competing on a level playing field, especially here in the Bay Area, where there's more diversity, and kitchens are less dominated by the European boys' club common in New York restaurants. So, why do male chefs still get the lion's share of press and notoriety? \u003c/p>\n\u003cp>\"Well, besides \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/01/book-review-blood-bones-butter-by-gabrielle-hamilton/\">Gabrielle Hamilton\u003c/a>, who keeps her end up being outrageous, most women chefs don't feel they have to be potty-mouthed in the school of [Anthony] Bourdain and [David] Chang, traveling in packs and dropping f-bombs. Women do this because we like the work, not to be a celebrity.\"\u003c/p>\n\u003cp>Between the three of them, they've seen a lot of trends come and go. Foraging, for example, is nothing new. Back in Chez Panisse's early years, Nancy remembered Alice Waters and pastry chef Lindsey Shere constantly picking through the Berkeley backyards of their friends and neighbors, making poundcakes scented with rose geranium leaves, plucking nasturtium blossoms and purslane for salads. \"I keep learning,\" noted Nancy. \"I'm not a chemical-food or foam advocate, but when you've got a bunch of 23-year-olds in the kitchen who are excited about this kind of thing, well, I go to \u003ca href=\"http://www.le-sanctuaire.com\">Le Sanctuaire\u003c/a>, we get out the gels and the foams and see what works, what will really be worth eating, what will stand the test of time. I think you need 100 years to really create a cuisine. How long has it been for California cuisine, 30, 40 years? We're still finding out what will last.\" \u003c/p>\n\u003cp>\"When I was first starting out, I needed a lot of ingredients that the Cantonese don't use. No one carried them; I had to get everything shipped in from Taiwan. Now, you can get anything in Asian markets, things from all over,\" said Cecilia. She's less impressed with the quality of Chinese restaurants in the Bay Area now. \"The cooks aren't professionally trained, they don't have passion. It's just a business.\" As a restaurant-owning friend pointed out to her, a restaurant can make so much more money off hard liquor and entertainment, like karaoke, there's little incentive to invest in high-quality ingredients or top-notch chefs. \u003c/p>\n\u003cp>\"There's been so much progression in Mediterranean food. It's much more about specific cuisines now,\" noted Joyce. Restaurants don't just serve Italian food, they serve Roman, Sicilian, or Sardinian food. And the quality of up-and-coming cooks is higher, too. \"Everyone's going to cooking schools, doing \u003cem>stages\u003c/em>...they don't always have the palate or the passion, but they do have the skills.\" \u003c/p>\n\u003cp>What do they miss? The California-meets-Chinese cuisine of the late \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/26/reaching-for-the-moon-at-china-moon-cafe/\">Barbara Tropp\u003c/a>, for one, whose China Moon Cafe has never been equaled. \"She was a scholar, extremely meticulous, doing Chinese cooking with California ingredients. No else has picked up on that, to the degree that she was doing,\" said Joyce. \u003c/p>\n\u003cp>And where do they go now? \u003ca href=\"http://www.commonwealthsf.com\">Commonwealth\u003c/a>, said Nancy. \"I like the great spirit there, the service, the wine list where I never recognize anything but always find something interesting, the fact that 10% of the cost of the tasting menu goes to charity.\" Goldstein agreed. Normally suspicious of tech-y modernist cuisine, she said, \"I was pleasantly surprised! Jason Fox understands texture, he understands flavor, and they understand hospitality. I feel the same about \u003ca href=\"http://www.nopasf.com\">Nopa\u003c/a>. I bring people there from out of town. Yes, it's boisterous, but the food is solid and grounded, and I love the wine list. Perbacco, too, because I always learn something. And because I like to see the chef actually in the restaurant, in the farmers' market.\" \u003ca href=\"http://www.garydanko.com\">Gary Danko\u003c/a>, says Cecilia. It's very consistent, and the prices haven't changed. She likes \u003ca href=\"http://www.benusf.com\">Benu\u003c/a>, too, and \u003ca href=\"http://www.prospectsf.com\">Prospect\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's very hard to stay viable, and stay relevant,\" Nancy admitted. \"It's an art, and it's a business.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mission Street Food Cookbook Launch Party",
"title": "Mission Street Food Cookbook Launch Party",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/chicken.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/chicken.jpg\" alt=\"chicken\" title=\"chicken\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-30882\">\u003c/a>\u003c/p>\n\u003cp>A big crowd gathered last night at the \u003ca href=\"http://www.makeoutroom.com/\">Make-Out Room\u003c/a> to celebrate \u003ca href=\"http://www.missionchinesefood.com/\">Mission Street Food's\u003c/a> forthcoming cookbook, \"\u003cem>Mission Street Food: Recipes and Ideas From An Improbable Restaurant\u003c/em>,\" published by \u003ca href=\"http://www.publishersweekly.com/pw/by-topic/book-news/cooking/article/46016-mcsweeney-s-launches-cookbook-imprint.html\">McSweeney's new cookbook imprint\u003c/a>. \u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2F&set_id=72157627167434793&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2F&set_id=72157627167434793&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Unfortunately, the cookbooks were tied up at customs and so no copies were to be had for the foodie groupies. But there was music, free beer, a short and funny presentation given by MSF duo Anthony Myint and Karen Leibowitz and Popeye's fried chicken -- lots of it. Apparently this chicken holds a soft spot in their hearts, especially Anthony's. \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/cqxXiqsnIcM\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Anthony and Karen also took time out of their busy schedules to answer a few questions via email about their new project.\u003c/p>\n\u003cp>\u003cstrong>1) You've had quite a journey in the past 3 years, from street food vendor, to Mission Burger, Commonwealth, Mission Chinese Food and now you're launching a cookbook. What was your initial inspiration for the cookbook?\u003c/strong>\u003c/p>\n\u003cp>Our editor, Chris Ying, suggested we write about Mission Street Food, because he was starting McSweeney’s food imprint. We hadn’t been planning to write a book—as you mention, the last few years have been a bit of a whirlwind for us—but actually, the process of writing has helped us make sense of everything that’s happened. The story of MSF’s evolution takes about as much space in our book as the recipes, because we wanted to show how the food came out of our peculiar circumstances as an ever-changing pop-up restaurant. \u003c/p>\n\u003cp>\u003cstrong>2) There are loads of Chinese cookbooks out there. What will folks come away with from the Mission Chinese Street Food's book that's unique?\u003c/strong>\u003c/p>\n\u003cp>In this book, we really focused on recipes from the Mission Street Food era, rather than Mission Chinese Food. The book’s cover is modeled on a classic American-Chinese restaurant placemat, because we wanted to reflect the way that MSF was contained within Lung Shan, though our food was inspired by culinary traditions from around the world. The recipes in our book reflect that international approach to cooking, so you’ll find our version of Peking Duck juxtaposed with our version of a Nordic dessert, and we happily admit that neither is “authentic.”\u003c/p>\n\u003cp>\u003cstrong>3) How would you compare the collaborative cookbook writing process to your food ventures? Was it harder, easier, and/or gratifying in other ways? \u003c/strong>\u003c/p>\n\u003cp>Writing the book was probably a little bit easier than starting Mission Street Food, because the hours were more flexible. We worked very closely on the book, and literally passed the laptop back and forth between us as we talked. Working in a restaurant can be so ephemeral—if the food is good, then it disappears—so it’s nice to have something so solid that we can point to, and say “We made this!”\u003c/p>\n\u003cp>\u003cstrong>4) What's up next for Mission Chinese Food? Any plans to expand? \u003c/strong>\u003c/p>\n\u003cp>Hard to say. We’re definitely bursting the seams of our current arrangement, but our priority has always been to make food that’s really personal, so we don’t have any plans to expand right now. \u003c/p>\n\u003cp>\u003cstrong>5) The book party for your cookbook served up Popeye's fried chicken. What's the connection to Mission Street Food?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Well, there’s no connection between Popeye’s and Mission Street Food, but we do discuss how Popeye’s deserves culinary respect for their combination of deliciousness and low price—part of a general open-mindedness towards various foods.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/chicken.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/chicken.jpg\" alt=\"chicken\" title=\"chicken\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-30882\">\u003c/a>\u003c/p>\n\u003cp>A big crowd gathered last night at the \u003ca href=\"http://www.makeoutroom.com/\">Make-Out Room\u003c/a> to celebrate \u003ca href=\"http://www.missionchinesefood.com/\">Mission Street Food's\u003c/a> forthcoming cookbook, \"\u003cem>Mission Street Food: Recipes and Ideas From An Improbable Restaurant\u003c/em>,\" published by \u003ca href=\"http://www.publishersweekly.com/pw/by-topic/book-news/cooking/article/46016-mcsweeney-s-launches-cookbook-imprint.html\">McSweeney's new cookbook imprint\u003c/a>. \u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2F&set_id=72157627167434793&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2F&set_id=72157627167434793&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Unfortunately, the cookbooks were tied up at customs and so no copies were to be had for the foodie groupies. But there was music, free beer, a short and funny presentation given by MSF duo Anthony Myint and Karen Leibowitz and Popeye's fried chicken -- lots of it. Apparently this chicken holds a soft spot in their hearts, especially Anthony's. \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/cqxXiqsnIcM\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Anthony and Karen also took time out of their busy schedules to answer a few questions via email about their new project.\u003c/p>\n\u003cp>\u003cstrong>1) You've had quite a journey in the past 3 years, from street food vendor, to Mission Burger, Commonwealth, Mission Chinese Food and now you're launching a cookbook. What was your initial inspiration for the cookbook?\u003c/strong>\u003c/p>\n\u003cp>Our editor, Chris Ying, suggested we write about Mission Street Food, because he was starting McSweeney’s food imprint. We hadn’t been planning to write a book—as you mention, the last few years have been a bit of a whirlwind for us—but actually, the process of writing has helped us make sense of everything that’s happened. The story of MSF’s evolution takes about as much space in our book as the recipes, because we wanted to show how the food came out of our peculiar circumstances as an ever-changing pop-up restaurant. \u003c/p>\n\u003cp>\u003cstrong>2) There are loads of Chinese cookbooks out there. What will folks come away with from the Mission Chinese Street Food's book that's unique?\u003c/strong>\u003c/p>\n\u003cp>In this book, we really focused on recipes from the Mission Street Food era, rather than Mission Chinese Food. The book’s cover is modeled on a classic American-Chinese restaurant placemat, because we wanted to reflect the way that MSF was contained within Lung Shan, though our food was inspired by culinary traditions from around the world. The recipes in our book reflect that international approach to cooking, so you’ll find our version of Peking Duck juxtaposed with our version of a Nordic dessert, and we happily admit that neither is “authentic.”\u003c/p>\n\u003cp>\u003cstrong>3) How would you compare the collaborative cookbook writing process to your food ventures? Was it harder, easier, and/or gratifying in other ways? \u003c/strong>\u003c/p>\n\u003cp>Writing the book was probably a little bit easier than starting Mission Street Food, because the hours were more flexible. We worked very closely on the book, and literally passed the laptop back and forth between us as we talked. Working in a restaurant can be so ephemeral—if the food is good, then it disappears—so it’s nice to have something so solid that we can point to, and say “We made this!”\u003c/p>\n\u003cp>\u003cstrong>4) What's up next for Mission Chinese Food? Any plans to expand? \u003c/strong>\u003c/p>\n\u003cp>Hard to say. We’re definitely bursting the seams of our current arrangement, but our priority has always been to make food that’s really personal, so we don’t have any plans to expand right now. \u003c/p>\n\u003cp>\u003cstrong>5) The book party for your cookbook served up Popeye's fried chicken. What's the connection to Mission Street Food?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Well, there’s no connection between Popeye’s and Mission Street Food, but we do discuss how Popeye’s deserves culinary respect for their combination of deliciousness and low price—part of a general open-mindedness towards various foods.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Perennial Plate's Bay Area Episode: 3 Farms + Tartine Dinner (VIDEO)",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/menu-plate.jpg\" alt=\"Tartine Afterhours menu - The Perennial Plate\" title=\"Tartine Afterhours menu - The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30702\">\u003cbr>\n\u003cem>Tartine Afterhours menu from The Perennial Plate dinner. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>Daniel Klein, creator of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, an online weekly documentary series dedicated to socially responsible and adventurous eating, shares some thoughts about his new Bay Area episode. Under the guidance of Chef \u003ca href=\"http://www.ciaosamin.com/p/about-samin.html\">Samin Nostrat\u003c/a> they visited three local farms, gathered stories, harvested food and then created a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">Tartine Afterhours dinner\u003c/a> at the Tartine Bakery in San Francisco. Watch the episode about the farm visits and event. \u003c/p>\n\u003cp>\u003cstrong>From your experience traveling across country what qualities are unique to the Bay Area with regard to food awareness and food community?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>The first part of our trip was in the South where local food appears to be more along the lines of \"the way things are\" -- unless, of course, there is nothing -- food deserts are also often the case down south. But in the Bay Area it is a way of life in the sense that people are passionate about it -- where food comes from is important. And beyond that, California is where so much food is grown. In other parts of the country we say \"oh that's from California\" -- but here, well, it's all from California.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/26817145?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>When you were putting this episode together what were the key points you wanted to communicate to your audience:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>...about sustainable eating in the Bay Area?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> I didn't really want to convey a message about sustainable eating, I wanted to share the story of our dinner at Tartine and the farmers that let us visit and harvest their crops. There isn't an intended message, more a hope that people will enjoy the spirit of the dinner and days proceeding.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the Bay Area farms you visited?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> -- What an incredible farm. It seems they have held on to their ideals while expanding into a large and very professional operation. In my limited experience it seems to be a great example of what a slightly larger organic farm can be. Diverse and with incredibly pristine product. Really refreshing -- so many farms we visit are small, so it was cool to have the perspective of Riverdog (by industrial ag standards, its still tiny of course). We wanted to convey that it was larger, but also the spirit of its founder Tim Mueller.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard\u003c/a> -- Bill is passionate about his stone fruit. He farms for the joy of it. But more than the farm, I wanted to share how delicious his fruit was. That plum and those apricots were like nothing I've ever had before. Truly eye opening/mouth opening? experiences.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> -- We were rushed at Pluck and Feather, the dinner was approaching and we needed herbs. Esperanza was there for us. We wanted to get something from an urban garden, and this place was perfect, especially with the giant McDonalds sign looming overhead.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the process of creating a pop-up dinner experience?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I wanted to convey that we didn't know the menu until the day of, that it was collaborative and just really fun. We chose some over the top music to drive home the culmination of two serious days of traveling, harvesting and cooking.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/tartine-kitchen1.jpg\" alt=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" title=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30746\">\u003cbr>\n\u003cem>Preparing the Perennial Plate dinner in the Tartine Bakery kitchen. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you decide on the menu for the Tartine dinner? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We decided the day of based on what we had. Samin and I just shot ideas at each other and came up with simple but delicious food. Samin had made pasta a few days earlier, so we knew that was going to happen, other than that, it was just trying things out.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cherry-tomatos.jpg\" alt=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" title=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30725\">\u003cbr>\n\u003cem>Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>I know you worked together with Tartine Afterhours chef Samin Nosrat on this dinner. How did you connect with her to make this all happen?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We connected through our mutual friend Alex of \u003ca href=\"http://www.vimeo.com/channels/4spfilms\">4SP Films\u003c/a>, he suggested Samin as a story and then through a phone conversation we decided that doing a dinner together would be awesome. I could tell it would work as Samin is so lighthearted and fun.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>What went into making this event a reality?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I had come out to SF for a meeting and I met with Samin. We hit it off, although I think she hits it off with everyone she meets. It was really just a matter of arranging a date. Samin in turn decided on which farms to visit. I think these were places that she really wanted to check out, so it was win win.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/trio-of-salads.jpg\" alt=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" title=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30735\">\u003cbr>\n\u003cem>Trio of Daniel's Salads: New Potato, Roasted Beets and Shaved Summer Squash. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Were you able to make money from the event to help fund your project?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> No, we look at the event as an opportunity to share our food and stories, not to make money. A lot of the work was on the staff, Samin and Tartine, so we were just happy to be a part of it.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>I know you enjoyed a meal at Gather in Berkeley. What else did you and Mirra experience in the Bay Area that was memorable?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>We went to \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a> in Napa which is similar to \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in that it makes use of vegetables in unique ways. I don't know if \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> is considered the Bay Area, but we ate there as well. All three of these restaurants represent a new wave of cooking that loves the vegetable as much as the protein, I think it's the future of cooking, so it was fun to try these three restaurants -- each has a very different take but I think a similar spirit in their dishes.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/apricots.jpg\" alt=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" title=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30769\">\u003cbr>\n\u003cem>Sunny Slope Orchard's apricots al cartoccio. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\n",
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"excerpt": "Daniel Klein, creator of The Perennial Plate, an online weekly documentary series dedicated to socially responsible and adventurous eating, shares some thoughts about his new Bay Area episode. Under the guidance of Chef Samin Nostrat they visited three local farms, gathered stories, harvested food and then created a Tartine Afterhours dinner at the Tartine Bakery in San Francisco. Watch the episode about the farm visits and event. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/menu-plate.jpg\" alt=\"Tartine Afterhours menu - The Perennial Plate\" title=\"Tartine Afterhours menu - The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30702\">\u003cbr>\n\u003cem>Tartine Afterhours menu from The Perennial Plate dinner. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>Daniel Klein, creator of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, an online weekly documentary series dedicated to socially responsible and adventurous eating, shares some thoughts about his new Bay Area episode. Under the guidance of Chef \u003ca href=\"http://www.ciaosamin.com/p/about-samin.html\">Samin Nostrat\u003c/a> they visited three local farms, gathered stories, harvested food and then created a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">Tartine Afterhours dinner\u003c/a> at the Tartine Bakery in San Francisco. Watch the episode about the farm visits and event. \u003c/p>\n\u003cp>\u003cstrong>From your experience traveling across country what qualities are unique to the Bay Area with regard to food awareness and food community?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>The first part of our trip was in the South where local food appears to be more along the lines of \"the way things are\" -- unless, of course, there is nothing -- food deserts are also often the case down south. But in the Bay Area it is a way of life in the sense that people are passionate about it -- where food comes from is important. And beyond that, California is where so much food is grown. In other parts of the country we say \"oh that's from California\" -- but here, well, it's all from California.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/26817145?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>When you were putting this episode together what were the key points you wanted to communicate to your audience:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>...about sustainable eating in the Bay Area?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> I didn't really want to convey a message about sustainable eating, I wanted to share the story of our dinner at Tartine and the farmers that let us visit and harvest their crops. There isn't an intended message, more a hope that people will enjoy the spirit of the dinner and days proceeding.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the Bay Area farms you visited?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> -- What an incredible farm. It seems they have held on to their ideals while expanding into a large and very professional operation. In my limited experience it seems to be a great example of what a slightly larger organic farm can be. Diverse and with incredibly pristine product. Really refreshing -- so many farms we visit are small, so it was cool to have the perspective of Riverdog (by industrial ag standards, its still tiny of course). We wanted to convey that it was larger, but also the spirit of its founder Tim Mueller.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard\u003c/a> -- Bill is passionate about his stone fruit. He farms for the joy of it. But more than the farm, I wanted to share how delicious his fruit was. That plum and those apricots were like nothing I've ever had before. Truly eye opening/mouth opening? experiences.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> -- We were rushed at Pluck and Feather, the dinner was approaching and we needed herbs. Esperanza was there for us. We wanted to get something from an urban garden, and this place was perfect, especially with the giant McDonalds sign looming overhead.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the process of creating a pop-up dinner experience?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I wanted to convey that we didn't know the menu until the day of, that it was collaborative and just really fun. We chose some over the top music to drive home the culmination of two serious days of traveling, harvesting and cooking.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/tartine-kitchen1.jpg\" alt=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" title=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30746\">\u003cbr>\n\u003cem>Preparing the Perennial Plate dinner in the Tartine Bakery kitchen. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you decide on the menu for the Tartine dinner? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We decided the day of based on what we had. Samin and I just shot ideas at each other and came up with simple but delicious food. Samin had made pasta a few days earlier, so we knew that was going to happen, other than that, it was just trying things out.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cherry-tomatos.jpg\" alt=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" title=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30725\">\u003cbr>\n\u003cem>Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>I know you worked together with Tartine Afterhours chef Samin Nosrat on this dinner. How did you connect with her to make this all happen?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We connected through our mutual friend Alex of \u003ca href=\"http://www.vimeo.com/channels/4spfilms\">4SP Films\u003c/a>, he suggested Samin as a story and then through a phone conversation we decided that doing a dinner together would be awesome. I could tell it would work as Samin is so lighthearted and fun.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>What went into making this event a reality?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I had come out to SF for a meeting and I met with Samin. We hit it off, although I think she hits it off with everyone she meets. It was really just a matter of arranging a date. Samin in turn decided on which farms to visit. I think these were places that she really wanted to check out, so it was win win.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/trio-of-salads.jpg\" alt=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" title=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30735\">\u003cbr>\n\u003cem>Trio of Daniel's Salads: New Potato, Roasted Beets and Shaved Summer Squash. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Were you able to make money from the event to help fund your project?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> No, we look at the event as an opportunity to share our food and stories, not to make money. A lot of the work was on the staff, Samin and Tartine, so we were just happy to be a part of it.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>I know you enjoyed a meal at Gather in Berkeley. What else did you and Mirra experience in the Bay Area that was memorable?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>We went to \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a> in Napa which is similar to \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in that it makes use of vegetables in unique ways. I don't know if \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> is considered the Bay Area, but we ate there as well. All three of these restaurants represent a new wave of cooking that loves the vegetable as much as the protein, I think it's the future of cooking, so it was fun to try these three restaurants -- each has a very different take but I think a similar spirit in their dishes.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/apricots.jpg\" alt=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" title=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30769\">\u003cbr>\n\u003cem>Sunny Slope Orchard's apricots al cartoccio. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eating in Atlanta + Quality Time With a Top Chef Master",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Sweet-Auburn-BBQ-Plate500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Sweet-Auburn-BBQ-Plate500.jpg\" alt=\"Pulled Pork BBQ plate from Sweet Auburn BBQ truck\" title=\"Pulled Pork BBQ plate from Sweet Auburn BBQ truck\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29876\">\u003c/a>\u003cbr>\n\u003cem>Pulled Pork BBQ plate from Sweet Auburn BBQ truck\u003c/em>\u003c/p>\n\u003cp>I'd never been to Atlanta, but I've always heard great things: the Southern hospitality, the quaint neighborhoods, and the fabulous food. After experiencing it for myself, I'm happy to say that all three points hold very true.\u003c/p>\n\u003cp>After traveling there for the \u003ca href=\"http://www.blogher.com/blogher-food-11\">BlogHer Food Conference\u003c/a> in May, I got the opportunity during my brief downtime to hunt down a few raved about eateries. I got my barbecue fix from the \u003ca href=\"https://www.facebook.com/SweetAuburnBBQ\">Sweet Auburn BBQ food truck\u003c/a>. After tasting their Asian Pear Coleslaw and Pulled Pork, I realized that, unfortunately, nothing in the Bay Area could possibly compare.\u003c/p>\n\u003cp>I visited a restaurant called, \u003ca href=\"http://www.wisteria-atlanta.com/\">Wisteria\u003c/a>, in the picturesque Inman Park area of town. They served classic yet modernized Southern dishes like Fried Catfish with Succotash, Crab Cakes, and some of the best Macaroni and Cheese I've ever had (with braised greens!).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Sublime-Close-Up500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Sublime-Close-Up500.jpg\" alt=\"Various doughnuts from Sublime Doughnuts in Atlanta\" title=\"Various doughnuts from Sublime Doughnuts in Atlanta\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29879\">\u003c/a>\u003cbr>\n\u003cem>Various doughnuts from \"Sublime Doughnuts\" in Atlanta\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I also had my morning sugar rush thanks to the folks at \u003ca href=\"http://www.sublimedoughnuts.com/\">Sublime Doughnuts\u003c/a>. Their sugary varieties included red velvet, chocolate coconut, white chocolate peach, s'mores and mocha cream. Dunkin' Donuts had nothin' on these guys.\u003c/p>\n\u003cp>But my favorite eatery had to be \u003ca href=\"http://www.empirestatesouth.com/\">Empire State South\u003c/a>. With its bocce ball court outside, casual settings and service, and playful yet sophisticated take on Southern classics, it was the best meal I’d had in Atlanta.\u003c/p>\n\u003cp>They start your meal with some good old housemade yeast rolls and grilled sourdough (perhaps a nod to Top Chef Master and Owner, \u003ca href=\"http://www.hughacheson.com/\">Hugh Acheson\u003c/a>'s time as a sous chef at \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a> in the late 90s?). The yeast rolls were so sweet, soft, and classically Southern. They were so good it took everything in me not to ask for more. I knew we had a lot of good eats to come so I was pacing myself.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Soft-Poached-Farm-Egg300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Soft-Poached-Farm-Egg300.jpg\" alt=\"Soft Poached Egg from Empire State South. Photo courtesy of Beth Lee of OMGYummy.net\" title=\"Soft Poached Egg from Empire State South. Photo courtesy of Beth Lee of OMGYummy.net\" width=\"300\" height=\"402\" class=\"size-full wp-image-29875\">\u003c/a>\u003cbr>\n\u003cem>Soft Poached Egg from \"Empire State South\" (Photo courtesy of Beth Lee of \u003ca href=\"http://omgyummy.wordpress.com/\">OMGYummy.net\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>We ordered a variety of appetizers and entrees for the table, including the Soft Poached Egg with wild nettles and grits; Crisp Pork Belly with kimchi grits; Wild Ramps with corned beef tongue and field peas served in a mini cast iron skillet; and the Ramp Orecchiette with carrots, peas and some beautiful \u003ca href=\"http://theyearinfood.com/2011/05/fiddlehead-ferns-penny-de-los-santos.html\">fiddlehead ferns\u003c/a>. \u003c/p>\n\u003cp>Everything we had was exceptional. The whole \"farm to table\" movement is really gaining steam there, and the freshness and imaginative use of all that wonderful produce was proof of that. The eggs and grits were rich and creamy, and the pasta was fresh, light and bright. All the combinations on each plate were inventive, classically southern (plenty of butter and bold flavors), but sophisticated. There was even a touch of Asian fusion in some of the dishes (the pork belly definitely had some soy sauce flavors going on). \u003c/p>\n\u003cp>But boy were we glad we ordered an extra helping of those amazing Kimchi Rice Grits. It was simply one of the most memorable dishes I've ever tasted...anywhere. The texture was like a thicker rice porridge or congee, but with more flavor and less soupy. And the kimchi gave the dish so much punch and flavor but never overpowered. I wish someone would replicate it in the Bay Area!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Peanuts-and-Coke-Soft-Serve500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Peanuts-and-Coke-Soft-Serve500.jpg\" alt=\"Cake from Empire State South. Photo courtesy of Beth Lee of OMGYummy.net\" title=\"Peanuts and Coke Soft Serve w/Funnel Cake from Empire State South. Photo courtesy of Beth Lee of OMGYummy.net\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-29877\">\u003c/a>\u003cbr>\n\u003cem>Peanuts and Coke Soft Serve w/Funnel Cake from \"Empire State South\" (Photo courtesy of Beth Lee of \u003ca href=\"http://omgyummy.wordpress.com/\">OMGYummy.net\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>Before we ordered our Peanuts and Coke Soft Serve with Funnel Cake for dessert, Owner and Top Chef Master contestant, Chef Hugh Acheson came over to pay our table a visit and even sat down for a nice long chat with us. After he realized I was from the Bay Area, he talked about his time working for the now shuttered \u003ca href=\"http://blogs.kqed.org/checkplease/2006/12/14/check-please-bay-area-season-2-episode-11-211/\">Mecca\u003c/a> restaurant, and as opening sous-chef for Gary Danko back in the 90s. \"I learned a lot while I was there, but he was a tyrant. He'd be the first to admit it, though,\" he said of Danko.\u003c/p>\n\u003cp>I also got to experience Chef Acheson's wickedly dry sense of humor, which unfortunately didn’t get enough airtime on Top Chef Master. He'll be the first to mention what he calls his \"monobrow,\" which he's been getting known for since the show started. \"Somebody on Twitter told me I should shave my monobrow. They don't even know me! Maybe they should focus on my food.\" But he'll be the first to laugh at himself, even mentioning what he calls \"The Monobrow Preservation Society\" frequently on his \u003ca href=\"http://twitter.com/#!/HughAcheson\">Twitter account\u003c/a>. \u003c/p>\n\u003cp>My experience meeting Chef Acheson was indicative of my time in Atlanta. People there are ready to sit down and chat, have a good time, and take pride in all their city has to offer. I love San Francisco and it's always been home, but I miss my taste of Southern hospitality.\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/SweetAuburnBBQ\">\u003cbr>\nSweet Auburn BBQ truck\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SweetAuburnBBQ\">Sweet Auburn BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/SweetAuburnBBQ\">@SweetAuburnBBQ\u003c/a>\u003cbr>\nVarious hours & locations\u003c/p>\n\u003cp>\u003ca href=\"http://www.sublimedoughnuts.com/\">Sublime Doughnuts\u003c/a>\u003cbr>\nAddress: 535 Tenth Street Northwest, Atlanta, GA 30318\u003cbr>\nPhone: (404) 897-1801\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/pages/Sublime-Doughnuts/132003165360\">Sublime Doughnuts\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/SublimeDoughnut\">@SublimeDoughnut\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wisteria-atlanta.com/\">Wisteria\u003c/a>\u003cbr>\nAddress: 471 North Highland Ave., Atlanta, GA. 30307\u003cbr>\nPhone: (404) 525-3363\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Wisteria-Restaurant/355107177659\">Wisteria Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/wisteriaatlanta\">@wisteriaatlanta\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.empirestatesouth.com/\">Empire State South\u003c/a>\u003cbr>\nAddress: 999 Peachtree Street, Atlanta, GA 30309\u003cbr>\nPhone: (404) 541-1105\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/EmpireStateSouth\">Empire State South\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/ESSouth\">@ESSouth\u003c/a>\u003c/p>\n\n",
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"excerpt": "Elaine Wu travels to Atlanta and gets a taste of some good Southern food, fine hospitality, and even has a chat with a Top Chef Master.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Sweet-Auburn-BBQ-Plate500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Sweet-Auburn-BBQ-Plate500.jpg\" alt=\"Pulled Pork BBQ plate from Sweet Auburn BBQ truck\" title=\"Pulled Pork BBQ plate from Sweet Auburn BBQ truck\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29876\">\u003c/a>\u003cbr>\n\u003cem>Pulled Pork BBQ plate from Sweet Auburn BBQ truck\u003c/em>\u003c/p>\n\u003cp>I'd never been to Atlanta, but I've always heard great things: the Southern hospitality, the quaint neighborhoods, and the fabulous food. After experiencing it for myself, I'm happy to say that all three points hold very true.\u003c/p>\n\u003cp>After traveling there for the \u003ca href=\"http://www.blogher.com/blogher-food-11\">BlogHer Food Conference\u003c/a> in May, I got the opportunity during my brief downtime to hunt down a few raved about eateries. I got my barbecue fix from the \u003ca href=\"https://www.facebook.com/SweetAuburnBBQ\">Sweet Auburn BBQ food truck\u003c/a>. After tasting their Asian Pear Coleslaw and Pulled Pork, I realized that, unfortunately, nothing in the Bay Area could possibly compare.\u003c/p>\n\u003cp>I visited a restaurant called, \u003ca href=\"http://www.wisteria-atlanta.com/\">Wisteria\u003c/a>, in the picturesque Inman Park area of town. They served classic yet modernized Southern dishes like Fried Catfish with Succotash, Crab Cakes, and some of the best Macaroni and Cheese I've ever had (with braised greens!).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Sublime-Close-Up500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Sublime-Close-Up500.jpg\" alt=\"Various doughnuts from Sublime Doughnuts in Atlanta\" title=\"Various doughnuts from Sublime Doughnuts in Atlanta\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29879\">\u003c/a>\u003cbr>\n\u003cem>Various doughnuts from \"Sublime Doughnuts\" in Atlanta\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I also had my morning sugar rush thanks to the folks at \u003ca href=\"http://www.sublimedoughnuts.com/\">Sublime Doughnuts\u003c/a>. Their sugary varieties included red velvet, chocolate coconut, white chocolate peach, s'mores and mocha cream. Dunkin' Donuts had nothin' on these guys.\u003c/p>\n\u003cp>But my favorite eatery had to be \u003ca href=\"http://www.empirestatesouth.com/\">Empire State South\u003c/a>. With its bocce ball court outside, casual settings and service, and playful yet sophisticated take on Southern classics, it was the best meal I’d had in Atlanta.\u003c/p>\n\u003cp>They start your meal with some good old housemade yeast rolls and grilled sourdough (perhaps a nod to Top Chef Master and Owner, \u003ca href=\"http://www.hughacheson.com/\">Hugh Acheson\u003c/a>'s time as a sous chef at \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a> in the late 90s?). The yeast rolls were so sweet, soft, and classically Southern. They were so good it took everything in me not to ask for more. I knew we had a lot of good eats to come so I was pacing myself.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Soft-Poached-Farm-Egg300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Soft-Poached-Farm-Egg300.jpg\" alt=\"Soft Poached Egg from Empire State South. Photo courtesy of Beth Lee of OMGYummy.net\" title=\"Soft Poached Egg from Empire State South. Photo courtesy of Beth Lee of OMGYummy.net\" width=\"300\" height=\"402\" class=\"size-full wp-image-29875\">\u003c/a>\u003cbr>\n\u003cem>Soft Poached Egg from \"Empire State South\" (Photo courtesy of Beth Lee of \u003ca href=\"http://omgyummy.wordpress.com/\">OMGYummy.net\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>We ordered a variety of appetizers and entrees for the table, including the Soft Poached Egg with wild nettles and grits; Crisp Pork Belly with kimchi grits; Wild Ramps with corned beef tongue and field peas served in a mini cast iron skillet; and the Ramp Orecchiette with carrots, peas and some beautiful \u003ca href=\"http://theyearinfood.com/2011/05/fiddlehead-ferns-penny-de-los-santos.html\">fiddlehead ferns\u003c/a>. \u003c/p>\n\u003cp>Everything we had was exceptional. The whole \"farm to table\" movement is really gaining steam there, and the freshness and imaginative use of all that wonderful produce was proof of that. The eggs and grits were rich and creamy, and the pasta was fresh, light and bright. All the combinations on each plate were inventive, classically southern (plenty of butter and bold flavors), but sophisticated. There was even a touch of Asian fusion in some of the dishes (the pork belly definitely had some soy sauce flavors going on). \u003c/p>\n\u003cp>But boy were we glad we ordered an extra helping of those amazing Kimchi Rice Grits. It was simply one of the most memorable dishes I've ever tasted...anywhere. The texture was like a thicker rice porridge or congee, but with more flavor and less soupy. And the kimchi gave the dish so much punch and flavor but never overpowered. I wish someone would replicate it in the Bay Area!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Peanuts-and-Coke-Soft-Serve500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Peanuts-and-Coke-Soft-Serve500.jpg\" alt=\"Cake from Empire State South. Photo courtesy of Beth Lee of OMGYummy.net\" title=\"Peanuts and Coke Soft Serve w/Funnel Cake from Empire State South. Photo courtesy of Beth Lee of OMGYummy.net\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-29877\">\u003c/a>\u003cbr>\n\u003cem>Peanuts and Coke Soft Serve w/Funnel Cake from \"Empire State South\" (Photo courtesy of Beth Lee of \u003ca href=\"http://omgyummy.wordpress.com/\">OMGYummy.net\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>Before we ordered our Peanuts and Coke Soft Serve with Funnel Cake for dessert, Owner and Top Chef Master contestant, Chef Hugh Acheson came over to pay our table a visit and even sat down for a nice long chat with us. After he realized I was from the Bay Area, he talked about his time working for the now shuttered \u003ca href=\"http://blogs.kqed.org/checkplease/2006/12/14/check-please-bay-area-season-2-episode-11-211/\">Mecca\u003c/a> restaurant, and as opening sous-chef for Gary Danko back in the 90s. \"I learned a lot while I was there, but he was a tyrant. He'd be the first to admit it, though,\" he said of Danko.\u003c/p>\n\u003cp>I also got to experience Chef Acheson's wickedly dry sense of humor, which unfortunately didn’t get enough airtime on Top Chef Master. He'll be the first to mention what he calls his \"monobrow,\" which he's been getting known for since the show started. \"Somebody on Twitter told me I should shave my monobrow. They don't even know me! Maybe they should focus on my food.\" But he'll be the first to laugh at himself, even mentioning what he calls \"The Monobrow Preservation Society\" frequently on his \u003ca href=\"http://twitter.com/#!/HughAcheson\">Twitter account\u003c/a>. \u003c/p>\n\u003cp>My experience meeting Chef Acheson was indicative of my time in Atlanta. People there are ready to sit down and chat, have a good time, and take pride in all their city has to offer. I love San Francisco and it's always been home, but I miss my taste of Southern hospitality.\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/SweetAuburnBBQ\">\u003cbr>\nSweet Auburn BBQ truck\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SweetAuburnBBQ\">Sweet Auburn BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/SweetAuburnBBQ\">@SweetAuburnBBQ\u003c/a>\u003cbr>\nVarious hours & locations\u003c/p>\n\u003cp>\u003ca href=\"http://www.sublimedoughnuts.com/\">Sublime Doughnuts\u003c/a>\u003cbr>\nAddress: 535 Tenth Street Northwest, Atlanta, GA 30318\u003cbr>\nPhone: (404) 897-1801\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/pages/Sublime-Doughnuts/132003165360\">Sublime Doughnuts\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/SublimeDoughnut\">@SublimeDoughnut\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wisteria-atlanta.com/\">Wisteria\u003c/a>\u003cbr>\nAddress: 471 North Highland Ave., Atlanta, GA. 30307\u003cbr>\nPhone: (404) 525-3363\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Wisteria-Restaurant/355107177659\">Wisteria Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/wisteriaatlanta\">@wisteriaatlanta\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.empirestatesouth.com/\">Empire State South\u003c/a>\u003cbr>\nAddress: 999 Peachtree Street, Atlanta, GA 30309\u003cbr>\nPhone: (404) 541-1105\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/EmpireStateSouth\">Empire State South\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/ESSouth\">@ESSouth\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Questions for The Perennial Plate's Daniel Klein at Tartine Dinner",
"title": "5 Questions for The Perennial Plate's Daniel Klein at Tartine Dinner",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\" alt=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29781\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein in Tartine Bakery kitchen in San Francisco.\u003c/strong>\u003c/em>\u003cbr>\n \u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Regular Bay Area Bites readers will be familiar with the edible explorations of \u003ca href=\"http://ww2.kqed.org/bayareabites/author/danielklein/\">BAB contributor Daniel Klein\u003c/a>. The omnivorous chef and his vegetarian girlfriend/cameragal Mirra Fine are the dynamic duo behind \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, a web-based, weekly documentary real food romp devoted to socially responsible, sustainable and adventurous eating. \u003c/p>\n\u003cp>As you may recall, season one of the good grub chronicles introduced video viewers to a year of food finds in Minnesota, a state that Klein and Fine used to call home. Klein wants people to see where their meat comes from, so he documents rabbit, pig, and turkey killings, along with deer hunting, squirrel slaughtering and bison butchering, often set to a haunting soundtrack. For the more squeamish among us, there's also cranberry harvesting, morel mushroom gathering, and wild food foraging, typically accompanied by more uptempo tunes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\" alt=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" title=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29791\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Mirra Fine filming Perennial Plate's dinner prep in Tartine Bakery kitchen.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In season two, which began in early May, the culinary couple took their show on the road for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/21/the-perennial-plates-real-food-road-trip-qa-with-daniel-klein/\">six-month journey across America\u003c/a> in search of stories (and the people behind them) that speak to the heart of food and farming practices in the nation. To date their eating expeditions have led them to harvesting produce in urban farms in New Orleans, hunting feral pigs in Texas, and catching frogs in Arkansas. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Funding for these mini food films has come from Klein's fans via \u003ca href=\"http://www.kickstarter.com/projects/588580164/the-perennial-plate-sustainable-food-series-films\">Kickstarter\u003c/a> and the \u003ca href=\"https://www.ncga.coop/\">National Cooperative Grocers Association\u003c/a>. Some 15,000 people see the weekly videos, with Californian viewers coming in second behind Minnesotans as top watchers. The savvy shooter distributes his web work via \u003ca href=\"http://www.huffingtonpost.com/2011/02/03/the-perennial-plate-daniel-klein_n_817874.html\">The Huffington Post\u003c/a>, \u003ca href=\"http://www.grist.org/article/food-2010-11-12-the-perennial-plate\">Grist\u003c/a>, \u003ca href=\"http://www.seriouseats.com/2011/03/how-to-kill-a-squirrel-and-eat-it-video-perennial-plate.html\">Serious Eats\u003c/a> and \u003ca href=\"http://www.takepart.com/news/tag/perennial-plate\">Take Part\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\" alt=\"Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein and Samin Nostrat cook Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29784\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In the Bay Area this week, Klein teamed up with Tartine Afterhours chef \u003ca href=\"http://www.ciaosamin.com/\">Samin Nosrat\u003c/a> to cook a memorable family-style meal for 40 last night at \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> in San Francisco. The guest list, gleaned from Nosrat's considerable good food advocate contact list, included \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Panisse Foundation\u003c/a> folk, \u003ca href=\"http://eatrealfest.com/\">Eat Real Festival \u003c/a>organizers, and a \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> staffer. On the menu: Simple yet satisfying salads featuring new potatoes, roasted beets, and shaved summer squash. Followed by bronze-cut rigatoni served with \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> pork for the meat eaters and cherry tomatoes generously doused in oregano from Oakland's \u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> for the veg heads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\" alt=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29793\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Oh, and some \"little snacks\" to nibble on initially, mostly seasonal veggies sparingly and elegantly presented with a posse of boiled eggs topped with herbs that wowed the gourmet cooking crowd. Did I mention that \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/chad-robertson/\">Chad Robertson's famed rustic bread\u003c/a> was in abundance (and went home with diners)? Don't get me started on the \u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard's\u003c/a> apricots \u003cem>al cartoccio\u003c/em> (think parchment paper) with whipped cream and lavender shortbread that provided the sweet end note to the meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\" alt=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29787\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Lavender Shortbread at Perennial Plate dinner at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Klein and Nosrat swung through the temporary dining room, gracious, grateful and generous hosts both. Fine filmed the event, which featured music by Sonya Cotton and Gabe Dominguez. The 28-year-old chef, who has trained and worked in many top Michelin starred restaurants around the world (The Fat Duck, St. John, Mugaritz, Bouchon, Applewood, and Craft) and made films about Africa and oil politics, took some time at the end of the evening to chat about year two of his real food tour.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\" alt=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29789\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests feast at The Perennial Plate's dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Can you give us some of your initial impressions of the food scene in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>Obviously, local food here is huge, it's easy and everywhere. There are even some people who are tired of the whole idea. But I could do another 52 week series right here.\u003c/p>\n\u003cp>\u003cstrong>How about some highlights from your visit so far?\u003c/strong>\u003c/p>\n\u003cp>On the farms: Riverdog is huge but they've been able to get big without sacrificing their values or quality. Sunny Slopes is small and I ate a plum there that was probably the most delicious plum I've ever tasted. Those apricots speak for themselves. And then there's the local urban farming phenomenon personified by Esperanza Pallana of Pluck and Feather.\u003c/p>\n\u003cp>On the food front: We had a very good meal at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>. It's refreshing when a high-quality chef does really interesting things with vegetables.\u003c/p>\n\u003cp>As for people: \u003ca href=\"http://lettuceeatkale.com/2010/berkeley-bites-samin-nosrat-ex-eccolo-chef-co-creator-of-the-pop-up-general-store/\">Samin\u003c/a> is the most generous, relaxed, fun-filled, well-connected person to work with -- she organized this whole event -- and she's a great chef as well. And then there's the incredible generosity of the woman in Glen Park, a random stranger, who heard we needed a place to stay and put us up for three nights.\u003c/p>\n\u003cp>\u003cstrong>Has anything surprised you in your travels?\u003c/strong>\u003c/p>\n\u003cp>People's generosity and willingness to share their stories. We've met people who work really hard and maybe don't have much but they still take the time to show us their world and teach us new things about food. People have fed us, given us a bed, and while we've certainly been in situations where some subjects are off limits, nobody has murdered us. \u003c/p>\n\u003cp>\u003cstrong>What's the message you want viewers to take away from your films?\u003c/strong>\u003c/p>\n\u003cp>We want to educate and entertain and project a positive image of food around the country, without making it seem like things are perfect out there, because they're not. We're not trying to tell people what to do. We're trying to make people think about their food and become more engaged with what they eat.\u003c/p>\n\u003cp>\u003cstrong>What's next?\u003c/strong>\u003c/p>\n\u003cp>Foraging with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/22/bay-area-foraging-with-hank-shaw/\">Hank Shaw\u003c/a> before we head to Ashland for a coop cookout on July 3rd. Once the road trip is over we'll have time to think about related projects like a cookbook or a long-form film based on our travels. But right now we're only a third of the way into it, so we're busy hitting the road, editing en route, and meeting and eating with a diverse range of food and farming people around the country. The adventure continues.\u003c/p>\n\u003cp>Stay tuned for The Perennial Plate's Bay Area installment coming soon in this space.\u003c/p>\n\u003cp>Check out \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate's website\u003c/a> and \u003ca href=\"http://www.theperennialplate.com/blog/\">blog\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-perennial-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-perennial-plate.jpg\" alt=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29795\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread Perennial Plate souvenir.\u003c/strong> \u003c/em>\u003c/p>\n\n",
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"excerpt": "The Perennial Plate, the weekly web series documenting a real food road trip around the country, takes a culinary spin through the Bay Area this week. Find out what's cooking here for edible adventurer Daniel Klein.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\" alt=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29781\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein in Tartine Bakery kitchen in San Francisco.\u003c/strong>\u003c/em>\u003cbr>\n \u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Regular Bay Area Bites readers will be familiar with the edible explorations of \u003ca href=\"http://ww2.kqed.org/bayareabites/author/danielklein/\">BAB contributor Daniel Klein\u003c/a>. The omnivorous chef and his vegetarian girlfriend/cameragal Mirra Fine are the dynamic duo behind \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, a web-based, weekly documentary real food romp devoted to socially responsible, sustainable and adventurous eating. \u003c/p>\n\u003cp>As you may recall, season one of the good grub chronicles introduced video viewers to a year of food finds in Minnesota, a state that Klein and Fine used to call home. Klein wants people to see where their meat comes from, so he documents rabbit, pig, and turkey killings, along with deer hunting, squirrel slaughtering and bison butchering, often set to a haunting soundtrack. For the more squeamish among us, there's also cranberry harvesting, morel mushroom gathering, and wild food foraging, typically accompanied by more uptempo tunes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\" alt=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" title=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29791\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Mirra Fine filming Perennial Plate's dinner prep in Tartine Bakery kitchen.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In season two, which began in early May, the culinary couple took their show on the road for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/21/the-perennial-plates-real-food-road-trip-qa-with-daniel-klein/\">six-month journey across America\u003c/a> in search of stories (and the people behind them) that speak to the heart of food and farming practices in the nation. To date their eating expeditions have led them to harvesting produce in urban farms in New Orleans, hunting feral pigs in Texas, and catching frogs in Arkansas. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Funding for these mini food films has come from Klein's fans via \u003ca href=\"http://www.kickstarter.com/projects/588580164/the-perennial-plate-sustainable-food-series-films\">Kickstarter\u003c/a> and the \u003ca href=\"https://www.ncga.coop/\">National Cooperative Grocers Association\u003c/a>. Some 15,000 people see the weekly videos, with Californian viewers coming in second behind Minnesotans as top watchers. The savvy shooter distributes his web work via \u003ca href=\"http://www.huffingtonpost.com/2011/02/03/the-perennial-plate-daniel-klein_n_817874.html\">The Huffington Post\u003c/a>, \u003ca href=\"http://www.grist.org/article/food-2010-11-12-the-perennial-plate\">Grist\u003c/a>, \u003ca href=\"http://www.seriouseats.com/2011/03/how-to-kill-a-squirrel-and-eat-it-video-perennial-plate.html\">Serious Eats\u003c/a> and \u003ca href=\"http://www.takepart.com/news/tag/perennial-plate\">Take Part\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\" alt=\"Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein and Samin Nostrat cook Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29784\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In the Bay Area this week, Klein teamed up with Tartine Afterhours chef \u003ca href=\"http://www.ciaosamin.com/\">Samin Nosrat\u003c/a> to cook a memorable family-style meal for 40 last night at \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> in San Francisco. The guest list, gleaned from Nosrat's considerable good food advocate contact list, included \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Panisse Foundation\u003c/a> folk, \u003ca href=\"http://eatrealfest.com/\">Eat Real Festival \u003c/a>organizers, and a \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> staffer. On the menu: Simple yet satisfying salads featuring new potatoes, roasted beets, and shaved summer squash. Followed by bronze-cut rigatoni served with \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> pork for the meat eaters and cherry tomatoes generously doused in oregano from Oakland's \u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> for the veg heads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\" alt=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29793\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Oh, and some \"little snacks\" to nibble on initially, mostly seasonal veggies sparingly and elegantly presented with a posse of boiled eggs topped with herbs that wowed the gourmet cooking crowd. Did I mention that \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/chad-robertson/\">Chad Robertson's famed rustic bread\u003c/a> was in abundance (and went home with diners)? Don't get me started on the \u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard's\u003c/a> apricots \u003cem>al cartoccio\u003c/em> (think parchment paper) with whipped cream and lavender shortbread that provided the sweet end note to the meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\" alt=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29787\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Lavender Shortbread at Perennial Plate dinner at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Klein and Nosrat swung through the temporary dining room, gracious, grateful and generous hosts both. Fine filmed the event, which featured music by Sonya Cotton and Gabe Dominguez. The 28-year-old chef, who has trained and worked in many top Michelin starred restaurants around the world (The Fat Duck, St. John, Mugaritz, Bouchon, Applewood, and Craft) and made films about Africa and oil politics, took some time at the end of the evening to chat about year two of his real food tour.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\" alt=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29789\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests feast at The Perennial Plate's dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Can you give us some of your initial impressions of the food scene in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>Obviously, local food here is huge, it's easy and everywhere. There are even some people who are tired of the whole idea. But I could do another 52 week series right here.\u003c/p>\n\u003cp>\u003cstrong>How about some highlights from your visit so far?\u003c/strong>\u003c/p>\n\u003cp>On the farms: Riverdog is huge but they've been able to get big without sacrificing their values or quality. Sunny Slopes is small and I ate a plum there that was probably the most delicious plum I've ever tasted. Those apricots speak for themselves. And then there's the local urban farming phenomenon personified by Esperanza Pallana of Pluck and Feather.\u003c/p>\n\u003cp>On the food front: We had a very good meal at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>. It's refreshing when a high-quality chef does really interesting things with vegetables.\u003c/p>\n\u003cp>As for people: \u003ca href=\"http://lettuceeatkale.com/2010/berkeley-bites-samin-nosrat-ex-eccolo-chef-co-creator-of-the-pop-up-general-store/\">Samin\u003c/a> is the most generous, relaxed, fun-filled, well-connected person to work with -- she organized this whole event -- and she's a great chef as well. And then there's the incredible generosity of the woman in Glen Park, a random stranger, who heard we needed a place to stay and put us up for three nights.\u003c/p>\n\u003cp>\u003cstrong>Has anything surprised you in your travels?\u003c/strong>\u003c/p>\n\u003cp>People's generosity and willingness to share their stories. We've met people who work really hard and maybe don't have much but they still take the time to show us their world and teach us new things about food. People have fed us, given us a bed, and while we've certainly been in situations where some subjects are off limits, nobody has murdered us. \u003c/p>\n\u003cp>\u003cstrong>What's the message you want viewers to take away from your films?\u003c/strong>\u003c/p>\n\u003cp>We want to educate and entertain and project a positive image of food around the country, without making it seem like things are perfect out there, because they're not. We're not trying to tell people what to do. We're trying to make people think about their food and become more engaged with what they eat.\u003c/p>\n\u003cp>\u003cstrong>What's next?\u003c/strong>\u003c/p>\n\u003cp>Foraging with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/22/bay-area-foraging-with-hank-shaw/\">Hank Shaw\u003c/a> before we head to Ashland for a coop cookout on July 3rd. Once the road trip is over we'll have time to think about related projects like a cookbook or a long-form film based on our travels. But right now we're only a third of the way into it, so we're busy hitting the road, editing en route, and meeting and eating with a diverse range of food and farming people around the country. The adventure continues.\u003c/p>\n\u003cp>Stay tuned for The Perennial Plate's Bay Area installment coming soon in this space.\u003c/p>\n\u003cp>Check out \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate's website\u003c/a> and \u003ca href=\"http://www.theperennialplate.com/blog/\">blog\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-perennial-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-perennial-plate.jpg\" alt=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29795\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread Perennial Plate souvenir.\u003c/strong> \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Baking Bread in the Digital Era with Michael Ruhlman",
"title": "Baking Bread in the Digital Era with Michael Ruhlman",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-icon.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-icon.png\" alt=\"Bread Baking App for iPhone and iPad\" title=\"Bread Baking App for iPhone and iPad\" width=\"203\" height=\"201\" class=\"alignleft size-full wp-image-29689\">\u003c/a>You're probably already familiar with \u003ca href=\"http://ruhlman.com/\" title=\"Michael Ruhlman\">Michael Ruhlman\u003c/a>. He's written \u003ca href=\"http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2Fgp%2Fentity%2FMichael-Ruhlman%2FB001H6G9JW%3Fie%3DUTF8%26ref_%3Dntt_athr_dp_pel_1%23&tag=httpwwwwasabi-20&linkCode=ur2&camp=1789&creative=390957\" rel=\"nofollow\">many popular food-related books\u003c/a>, and is a \u003ca href=\"http://ruhlman.com/2009/01/behind-the-scen/\" title=\"Behind the Scenes of Iron Chef\">regular guest\u003c/a> on a host of \u003ca href=\"http://www.foodnetwork.com/videos/judge-michael-ruhlman/14923.html\" title=\"Judge Michael Ruhlman\" rel=\"nofollow\">television cooking shows\u003c/a>. Media-wise, he's everywhere. \u003c/p>\n\u003cp>It shouldn't be a surprise, then, that Ruhlman has also made been actively porting his brand over to the mobile app space. His first iPhone/iPad app, \u003ca href=\"http://itunes.apple.com/us/app/ratio/id345119718?mt=8\" title=\"Ratio Cooking App\">Ratio\u003c/a>, is a digital followup to his book \u003cem>Ratio: The Simple Codes Behind the Craft of Everyday Cooking\u003c/em>. The Ratio app helps you calculate the amount of ingredients necessary to create a series of fundamental culinary preparations. The rational behind both the book and the app is that when you know a culinary ratio, you don’t need a recipe. Instead, you have thousands of possibilities at your fingertips -- no cookbook required.\u003c/p>\n\u003cp>Michael's second mobile app, \u003ca href=\"http://itunes.apple.com/us/app/bread-baking-basics/id412454400?mt=8\" title=\"Bread Baking App for iPhone/iPad\">Bread Baking for iPhone/iPad\u003c/a>, takes it a step further and focuses on one particular topic: baking bread. The app provides users with a primer on home bread baking, offering clear descriptions of the tools and techniques you need for successful results. The Bread Baking Basics app measures all the ingredients, calculates the amounts, and gives you step-by-step instructions for making great bread based on what you want. \u003c/p>\n\u003cp>Please welcome Michael Ruhlman as he tells us more about his new app, and shares his overall love of bread baking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-1.jpg\" alt=\"Bread Baking App for iPhone and iPad\" title=\"Bread Baking App for iPhone and iPad\" width=\"320\" height=\"480\" class=\"alignnone size-full wp-image-29687\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Can you give us an overview of Bread Baking Basics, in your own words?\u003c/strong>\u003c/p>\n\u003cp>Bread Baking Basics is an app that describes the fundamentals of baking bread. It automatically calculates ingredient amounts according to how much bread you want to make and gives you techniques for all kinds of breads, from sourdough to rye to multigrain.\u003c/p>\n\u003cp>\u003cstrong>What made you decide to develop an app that teaches people how to bake bread? What was your inspiration?\u003c/strong>\u003c/p>\n\u003cp>My initial inclination, along with my partner in these products, was to develop a series of cooking apps for the iPad and iPhone, but especially the tablet, which presents images so well. Bread was first because bread baking, completely reliant on ratios, so readily lent itself to tablets and smart phones and what they are capable of doing that books, television and the internet can't do: create recipes designed specifically for each user. \u003c/p>\n\u003cp>Do you measure in ounces or grams? The app adjusts to your preference. Do you have a stand mixer or are you mixing by hand? The app changes instructions and images based on your equipment. Do you want to make one pizza dough or four? Bread Baking Basics calculates how much flour, water, yeast and salt you will need depending on what you tell it. It also allows us to include many, many images for each recipe step (I'm very lucky to be \u003ca href=\"http://ruhlmanphotography.com/\" title=\"Donna Ruhlman\">married to a photographer\u003c/a> who can shoot high quality pix).\u003c/p>\n\u003cp>One of the coolest things about apps is that they're organic -- they can change. I'll be adding a no-knead ratio and a gluten-free ratio soon, which will automatically update to anyone who has already purchased the original app.\u003c/p>\n\u003cp>Next up, we're planning a sausage making basics app, followed by a pickling app.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-2.jpg\" alt=\"Bread Baking App for iPhone and iPad\" title=\"Bread Baking App for iPhone and iPad\" width=\"320\" height=\"480\" class=\"alignnone size-full wp-image-29688\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Can you tell us a little about the process of developing the app? Was it like developing a cookbook?\u003c/strong>\u003c/p>\n\u003cp>For me, it was very much like developing a book. Writing text, taking shots of what the food should really look like in your kitchen, writing and then testing recipes. \u003ca href=\"http://wubbahed.com/\" title=\"Mobile Apps\">Will Turnage\u003c/a> takes care of all the coding, debugging, beta testing, and uploading to the apple store.\u003c/p>\n\u003cp>\u003cstrong>What can a user expect to learn from your Bread Baking Basics app?\u003c/strong>\u003c/p>\n\u003cp>Users will learn the primary steps of making satisfying bread, but more, I hope, they will gain the confidence and excitement to engage in this ancient, fundamental, and deeply satisfying craft.\u003c/p>\n\u003cp>\u003cstrong>Entitled \"Bread Baking Basics,\" it sounds like the app is geared towards those just starting out baking bread. Will it appeal to intermediate and advanced bakers as well? How so?\u003c/strong>\u003c/p>\n\u003cp>If a beginner reads the text and follows the recipes, the app will give them the ability to make good bread at home. For intermediate bakers it will introduce them to different bread doughs, such as multigrains and ryes and wild yeast doughs. The app is not intended for the advanced baker (most of whom could teach me more than I can teach them), but it does provide them a handy bread calculator based on standard bakers percentages. And it's a great resource for professional cooks who may need to come up with some bread recipes on the fly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/ruhlman_side.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/ruhlman_side.jpg\" alt=\"Michael Ruhlman\" title=\"Michael Ruhlman\" width=\"300\" height=\"267\" class=\"alignnone size-full wp-image-29696\">\u003c/a>\u003cbr>\n\u003cem>Photo credit: Donna Ruhlman\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How is Bread Baking Basics different from the bread baking portion of the Ratio app?\u003c/strong>\u003c/p>\n\u003cp>That just gives one ratio for a basic bread dough, white bread; the Bread Baking Basics app adds multiple doughs, multiple shapes, a great deal more written information, with lots of images.\u003c/p>\n\u003cp>\u003cstrong>If someone wanted to continue their bread baking education after they've made it through all of the recipes and tutorials in your app, what would you recommend as the next step?\u003c/strong>\u003c/p>\n\u003cp>Read and practice. Professional bread bakers spend their whole lives focused on the various combinations of just four fundamental ingredients. It's inexhaustible and infinitely complex.\u003c/p>\n\u003cp>\u003cstrong>What other bread baking resources, book, etc, would you recommend to readers?\u003c/strong>\u003c/p>\n\u003cp>I like \u003ca href=\"http://www.thefreshloaf.com/\" title=\"Bread Baking Blog\">thefreshloaf blog\u003c/a>, and we give a list of recommended bread books for further reading.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Other related posts you might enjoy on Ruhlman.com:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ruhlman.com/2011/06/update-bouchon-bakery-cookbook/\" title=\"Update: Bouchon Bakery Cookbook\">Update: Bouchon Bakery Cookbook\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ruhlman.com/2011/05/veal-stock-and-guinness-bread/\" title=\"Veal Stock and Guinness Bread\">Veal Stock and Guinness Bread\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ruhlman.com/2011/02/no-knead-bread-a-converts-story/\" title=\"No-Knead Bread: A Convert’s Story\">No-Knead Bread: A Convert’s Story\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ruhlman.com/2011/05/what-makes-a-great-cooking-app/\" title=\"What makes a great cooking app?\">What makes a great cooking app?\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2010 Interview:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.wasabimon.com/archive/michael-ruhlman-author-food-blogger/\" title=\"Food Blogger Spotlight: Michael Ruhlman\">Food Blogger Spotlight: Michael Ruhlman\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-icon.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-icon.png\" alt=\"Bread Baking App for iPhone and iPad\" title=\"Bread Baking App for iPhone and iPad\" width=\"203\" height=\"201\" class=\"alignleft size-full wp-image-29689\">\u003c/a>You're probably already familiar with \u003ca href=\"http://ruhlman.com/\" title=\"Michael Ruhlman\">Michael Ruhlman\u003c/a>. He's written \u003ca href=\"http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2Fgp%2Fentity%2FMichael-Ruhlman%2FB001H6G9JW%3Fie%3DUTF8%26ref_%3Dntt_athr_dp_pel_1%23&tag=httpwwwwasabi-20&linkCode=ur2&camp=1789&creative=390957\" rel=\"nofollow\">many popular food-related books\u003c/a>, and is a \u003ca href=\"http://ruhlman.com/2009/01/behind-the-scen/\" title=\"Behind the Scenes of Iron Chef\">regular guest\u003c/a> on a host of \u003ca href=\"http://www.foodnetwork.com/videos/judge-michael-ruhlman/14923.html\" title=\"Judge Michael Ruhlman\" rel=\"nofollow\">television cooking shows\u003c/a>. Media-wise, he's everywhere. \u003c/p>\n\u003cp>It shouldn't be a surprise, then, that Ruhlman has also made been actively porting his brand over to the mobile app space. His first iPhone/iPad app, \u003ca href=\"http://itunes.apple.com/us/app/ratio/id345119718?mt=8\" title=\"Ratio Cooking App\">Ratio\u003c/a>, is a digital followup to his book \u003cem>Ratio: The Simple Codes Behind the Craft of Everyday Cooking\u003c/em>. The Ratio app helps you calculate the amount of ingredients necessary to create a series of fundamental culinary preparations. The rational behind both the book and the app is that when you know a culinary ratio, you don’t need a recipe. Instead, you have thousands of possibilities at your fingertips -- no cookbook required.\u003c/p>\n\u003cp>Michael's second mobile app, \u003ca href=\"http://itunes.apple.com/us/app/bread-baking-basics/id412454400?mt=8\" title=\"Bread Baking App for iPhone/iPad\">Bread Baking for iPhone/iPad\u003c/a>, takes it a step further and focuses on one particular topic: baking bread. The app provides users with a primer on home bread baking, offering clear descriptions of the tools and techniques you need for successful results. The Bread Baking Basics app measures all the ingredients, calculates the amounts, and gives you step-by-step instructions for making great bread based on what you want. \u003c/p>\n\u003cp>Please welcome Michael Ruhlman as he tells us more about his new app, and shares his overall love of bread baking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-1.jpg\" alt=\"Bread Baking App for iPhone and iPad\" title=\"Bread Baking App for iPhone and iPad\" width=\"320\" height=\"480\" class=\"alignnone size-full wp-image-29687\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Can you give us an overview of Bread Baking Basics, in your own words?\u003c/strong>\u003c/p>\n\u003cp>Bread Baking Basics is an app that describes the fundamentals of baking bread. It automatically calculates ingredient amounts according to how much bread you want to make and gives you techniques for all kinds of breads, from sourdough to rye to multigrain.\u003c/p>\n\u003cp>\u003cstrong>What made you decide to develop an app that teaches people how to bake bread? What was your inspiration?\u003c/strong>\u003c/p>\n\u003cp>My initial inclination, along with my partner in these products, was to develop a series of cooking apps for the iPad and iPhone, but especially the tablet, which presents images so well. Bread was first because bread baking, completely reliant on ratios, so readily lent itself to tablets and smart phones and what they are capable of doing that books, television and the internet can't do: create recipes designed specifically for each user. \u003c/p>\n\u003cp>Do you measure in ounces or grams? The app adjusts to your preference. Do you have a stand mixer or are you mixing by hand? The app changes instructions and images based on your equipment. Do you want to make one pizza dough or four? Bread Baking Basics calculates how much flour, water, yeast and salt you will need depending on what you tell it. It also allows us to include many, many images for each recipe step (I'm very lucky to be \u003ca href=\"http://ruhlmanphotography.com/\" title=\"Donna Ruhlman\">married to a photographer\u003c/a> who can shoot high quality pix).\u003c/p>\n\u003cp>One of the coolest things about apps is that they're organic -- they can change. I'll be adding a no-knead ratio and a gluten-free ratio soon, which will automatically update to anyone who has already purchased the original app.\u003c/p>\n\u003cp>Next up, we're planning a sausage making basics app, followed by a pickling app.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-2.jpg\" alt=\"Bread Baking App for iPhone and iPad\" title=\"Bread Baking App for iPhone and iPad\" width=\"320\" height=\"480\" class=\"alignnone size-full wp-image-29688\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Can you tell us a little about the process of developing the app? Was it like developing a cookbook?\u003c/strong>\u003c/p>\n\u003cp>For me, it was very much like developing a book. Writing text, taking shots of what the food should really look like in your kitchen, writing and then testing recipes. \u003ca href=\"http://wubbahed.com/\" title=\"Mobile Apps\">Will Turnage\u003c/a> takes care of all the coding, debugging, beta testing, and uploading to the apple store.\u003c/p>\n\u003cp>\u003cstrong>What can a user expect to learn from your Bread Baking Basics app?\u003c/strong>\u003c/p>\n\u003cp>Users will learn the primary steps of making satisfying bread, but more, I hope, they will gain the confidence and excitement to engage in this ancient, fundamental, and deeply satisfying craft.\u003c/p>\n\u003cp>\u003cstrong>Entitled \"Bread Baking Basics,\" it sounds like the app is geared towards those just starting out baking bread. Will it appeal to intermediate and advanced bakers as well? How so?\u003c/strong>\u003c/p>\n\u003cp>If a beginner reads the text and follows the recipes, the app will give them the ability to make good bread at home. For intermediate bakers it will introduce them to different bread doughs, such as multigrains and ryes and wild yeast doughs. The app is not intended for the advanced baker (most of whom could teach me more than I can teach them), but it does provide them a handy bread calculator based on standard bakers percentages. And it's a great resource for professional cooks who may need to come up with some bread recipes on the fly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/ruhlman_side.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/ruhlman_side.jpg\" alt=\"Michael Ruhlman\" title=\"Michael Ruhlman\" width=\"300\" height=\"267\" class=\"alignnone size-full wp-image-29696\">\u003c/a>\u003cbr>\n\u003cem>Photo credit: Donna Ruhlman\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How is Bread Baking Basics different from the bread baking portion of the Ratio app?\u003c/strong>\u003c/p>\n\u003cp>That just gives one ratio for a basic bread dough, white bread; the Bread Baking Basics app adds multiple doughs, multiple shapes, a great deal more written information, with lots of images.\u003c/p>\n\u003cp>\u003cstrong>If someone wanted to continue their bread baking education after they've made it through all of the recipes and tutorials in your app, what would you recommend as the next step?\u003c/strong>\u003c/p>\n\u003cp>Read and practice. Professional bread bakers spend their whole lives focused on the various combinations of just four fundamental ingredients. It's inexhaustible and infinitely complex.\u003c/p>\n\u003cp>\u003cstrong>What other bread baking resources, book, etc, would you recommend to readers?\u003c/strong>\u003c/p>\n\u003cp>I like \u003ca href=\"http://www.thefreshloaf.com/\" title=\"Bread Baking Blog\">thefreshloaf blog\u003c/a>, and we give a list of recommended bread books for further reading.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Other related posts you might enjoy on Ruhlman.com:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ruhlman.com/2011/06/update-bouchon-bakery-cookbook/\" title=\"Update: Bouchon Bakery Cookbook\">Update: Bouchon Bakery Cookbook\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ruhlman.com/2011/05/veal-stock-and-guinness-bread/\" title=\"Veal Stock and Guinness Bread\">Veal Stock and Guinness Bread\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ruhlman.com/2011/02/no-knead-bread-a-converts-story/\" title=\"No-Knead Bread: A Convert’s Story\">No-Knead Bread: A Convert’s Story\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ruhlman.com/2011/05/what-makes-a-great-cooking-app/\" title=\"What makes a great cooking app?\">What makes a great cooking app?\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2010 Interview:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.wasabimon.com/archive/michael-ruhlman-author-food-blogger/\" title=\"Food Blogger Spotlight: Michael Ruhlman\">Food Blogger Spotlight: Michael Ruhlman\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Is Tyler Florence's Wayfare Tavern Worth the Hype?",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/wayfare-tavern.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/wayfare-tavern.jpg\" alt=\"Open kitchen at Wayfare Tavern\" title=\"Open kitchen at Wayfare Tavern\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28863\">\u003c/a>\u003cbr>\n\u003cem>Open kitchen at Wayfare Tavern\u003c/em>\u003c/p>\n\u003cp>Okay, I'll admit it: I was never a big Tyler Florence fan. Sure, Forbes recently reported that he's worth more than \u003ca href=\"http://blogs.forbes.com/kymmcnicholas/2011/05/18/tyler-florence-is-cooking-up-an-entrepreneurial-empire\">50 million dollars\u003c/a>, but I always saw him as more of a television personality than a chef. Before 2010, he never even ran his own restaurant and now he's got THREE in less than two years! (\u003ca href=\"http://www.wayfaretavern.com/\">Wayfare Tavern\u003c/a>, \u003ca href=\"http://rotisserieandwine.com/\">Rotisserie and Wine\u003c/a>, & \u003ca href=\"http://www.elpaseomillvalley.com/\">El Paseo\u003c/a>) He's clearly cashing in on his television fame. \u003c/p>\n\u003cp>These days, he's getting plenty of press attention, both \u003ca href=\"http://sf.eater.com/archives/2011/02/07/hot_chefs_round_1_hollingsworth_kostow_black_puccio_florence.php\">good\u003c/a> AND \u003ca href=\"http://sf.eater.com/archives/2011/06/06/tyler_florence_sued_by_bar_florence_partners.php\">bad\u003c/a>. And I haven't taken the critic's \u003ca href=\"http://sf.eater.com/archives/2010/08/30/tyler_florence_gets_25_from_bauer_unterman_likes_zero_zeros_margherita_and_ippukus_sausage_is_nottom.php\">giddy reviews\u003c/a> over his flagship restaurant, Wayfare Tavern, very seriously. He used to be a \u003ca href=\"http://www.slashfood.com/2006/09/01/tyler-florence-teams-up-with-applebees/\">spokesperson for Applebee's\u003c/a> for goodness sake. It must be his over 290,000 fans on \u003ca href=\"http://twitter.com/#!/tylerflorence\">Twitter\u003c/a> making a big deal about this new hotspot for local celebrity sightings. They’re the ones raving about how the Fried Chicken and Macaroni and Cheese are to die for. \u003c/p>\n\u003cp>Wait, did you say Fried Chicken and Macaroni and Cheese? Maybe I should check this place out.\u003c/p>\n\u003cp>The atmosphere of the restaurant is classic old world San Francisco with its golden eagle emblem, black and dark colored wood accents, brushed metal plates and cushy booths. The service is as welcoming as Tyler Florence’s television persona, itself. Our server was at once knowledgeable, warm and genuinely excited about the food coming out of the kitchen. All this positivity was starting to wear off on me.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The menu is a greatest hits compilation of sophisticated American comfort food with a slight French slant, ranging from Deviled Eggs to Steak Tartare to Pork Hash. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/avocado-heartpalm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/avocado-heartpalm.jpg\" alt=\"Avocado and Hearts of Palm Salad\" title=\"Avocado and Hearts of Palm Salad\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28866\">\u003c/a>\u003cbr>\n\u003cem>Avocado and Hearts of Palm Salad\u003c/em>\u003c/p>\n\u003cp>The meal started with a homemade popover that was light, tangy and just plain impressive. Then we ordered the Organic Butter Lettuce Salad with the Palace Hotel's Green Goddess dressing, and the Avocado and Hearts of Palm Salad with shaved red onions, cucumbers and lime-cilantro dressing. The Green Goddess dressing and radishes were the perfect foil for the delicate butter lettuce. But it was the combination of the fresh, citrusy dressing and creamy, buttery avocado that really sang to me. It was a delightfully bright yet simple salad.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/buttermilk-fried-chix.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/buttermilk-fried-chix.jpg\" alt=\"Buttermilk Fried Chicken\" title=\"Buttermilk Fried Chicken\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28867\">\u003c/a>\u003cbr>\n\u003cem>Buttermilk Fried Chicken\u003c/em>\u003c/p>\n\u003cp>Then came the much hyped Buttermilk Brined Fried Chicken that came with a mound of fried herbs, including rosemary and sage, and a wedge of lemon. I’d seen Tyler Florence make fried sage on his show \u003ca href=\"http://www.foodnetwork.com/tylers-ultimate/index.html\">Tyler’s Ultimate\u003c/a>, but never expected to enjoy the mellow almost nutty flavor to pair so well with the chicken’s perfectly thin, crisp crust. The flavorful chicken benefited from the buttermilk brine, creating a moist, tangy meat. I’ve tried a lot of fried chicken at various places around San Francisco, but this was clearly the best in my book.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mac-n-cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mac-n-cheese.jpg\" alt=\"Macaroni and Cheese\" title=\"Macaroni and Cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28872\">\u003c/a>\u003cbr>\n\u003cem>Macaroni and Cheese\u003c/em>\u003c/p>\n\u003cp>The Mac and Cheese was smooth and creamy, just the way I like it. I’m not a fan of baked, clumpy, greasy versions of the dish. And the mild yet distinct garlic flavor was prevalent in the breadcrumbs, which is a good thing. I wish, though, that the cheese had more kick and depth. The jack cheese didn’t give it enough flavor power like I’d hoped. Regardless, it was still a decadent pleasure.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/carrot-cake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/carrot-cake.jpg\" alt=\"Carrot Cake\" title=\"Carrot Cake\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-28873\">\u003c/a>\u003cbr>\n\u003cem>Carrot Cake\u003c/em>\u003c/p>\n\u003cp>Since we were clearly going for gluttony, we finished our meal off with three different desserts: the Key Steamed Lime Pudding Cake with Buttermilk Ice Cream, Gooseberry Goat Cheese Cheesecake, and Carrot Cake. \u003c/p>\n\u003cp>The goat cheese cheesecake was a bit intense for me, though it was lightened by the gooseberries. And though the buttermilk ice cream was absolutely delicious, the pudding cake was a little grainier than I’d expected. I wanted something smoother, though the flavor and creaminess was there.\u003c/p>\n\u003cp>The most impressive dessert was the Carrot Cake, not because of the cake itself, though it was rich and moist the way it should be, but because of the pool of carrot syrup that surrounded it. Everyone at the table wanted to drink it straight! It tasted like spiced cider, rich with cinnamon and cloves. It was sweet, spicy and heavenly.\u003c/p>\n\u003cp>I’d mentioned to our server in passing that one of my dining companions was celebrating a birthday, and she smiled and proceeded to bring over my friend’s dessert with the obligatory lit candle on it. But it was the accompanying notecard signed personally by Tyler Florence, that impressed us. He wasn’t even in town let alone in the restaurant at the time of our meal, but it’s these personal touches in the service, the food, and décor that make this restaurant standout. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/notecard500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/notecard500.jpg\" alt=\"notecard signed personally by Tyler Florence\" title=\"notecard signed personally by Tyler Florence\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28874\">\u003c/a>\u003cbr>\n\u003cem>Notecard signed personally by Tyler Florence\u003c/em>\u003c/p>\n\u003cp>I didn't want to prove myself wrong, but I have to say, I enjoyed every minute of it. And yes, I might just have become a fan of Chef Florence.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wayfaretavern.com/\">Wayfare Tavern\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Wayfare+Tavern,+Sacramento+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=58.425119,75.322266&ie=UTF8&hq=Wayfare+Tavern,&hnear=Sacramento+St,+San+Francisco,+California&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n558 Sacramento Street\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-772-9060\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon.- Sat. 11am-11pm, Sun. 5pm- 11pm\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/wayfare-tavern.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/wayfare-tavern.jpg\" alt=\"Open kitchen at Wayfare Tavern\" title=\"Open kitchen at Wayfare Tavern\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28863\">\u003c/a>\u003cbr>\n\u003cem>Open kitchen at Wayfare Tavern\u003c/em>\u003c/p>\n\u003cp>Okay, I'll admit it: I was never a big Tyler Florence fan. Sure, Forbes recently reported that he's worth more than \u003ca href=\"http://blogs.forbes.com/kymmcnicholas/2011/05/18/tyler-florence-is-cooking-up-an-entrepreneurial-empire\">50 million dollars\u003c/a>, but I always saw him as more of a television personality than a chef. Before 2010, he never even ran his own restaurant and now he's got THREE in less than two years! (\u003ca href=\"http://www.wayfaretavern.com/\">Wayfare Tavern\u003c/a>, \u003ca href=\"http://rotisserieandwine.com/\">Rotisserie and Wine\u003c/a>, & \u003ca href=\"http://www.elpaseomillvalley.com/\">El Paseo\u003c/a>) He's clearly cashing in on his television fame. \u003c/p>\n\u003cp>These days, he's getting plenty of press attention, both \u003ca href=\"http://sf.eater.com/archives/2011/02/07/hot_chefs_round_1_hollingsworth_kostow_black_puccio_florence.php\">good\u003c/a> AND \u003ca href=\"http://sf.eater.com/archives/2011/06/06/tyler_florence_sued_by_bar_florence_partners.php\">bad\u003c/a>. And I haven't taken the critic's \u003ca href=\"http://sf.eater.com/archives/2010/08/30/tyler_florence_gets_25_from_bauer_unterman_likes_zero_zeros_margherita_and_ippukus_sausage_is_nottom.php\">giddy reviews\u003c/a> over his flagship restaurant, Wayfare Tavern, very seriously. He used to be a \u003ca href=\"http://www.slashfood.com/2006/09/01/tyler-florence-teams-up-with-applebees/\">spokesperson for Applebee's\u003c/a> for goodness sake. It must be his over 290,000 fans on \u003ca href=\"http://twitter.com/#!/tylerflorence\">Twitter\u003c/a> making a big deal about this new hotspot for local celebrity sightings. They’re the ones raving about how the Fried Chicken and Macaroni and Cheese are to die for. \u003c/p>\n\u003cp>Wait, did you say Fried Chicken and Macaroni and Cheese? Maybe I should check this place out.\u003c/p>\n\u003cp>The atmosphere of the restaurant is classic old world San Francisco with its golden eagle emblem, black and dark colored wood accents, brushed metal plates and cushy booths. The service is as welcoming as Tyler Florence’s television persona, itself. Our server was at once knowledgeable, warm and genuinely excited about the food coming out of the kitchen. All this positivity was starting to wear off on me.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu is a greatest hits compilation of sophisticated American comfort food with a slight French slant, ranging from Deviled Eggs to Steak Tartare to Pork Hash. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/avocado-heartpalm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/avocado-heartpalm.jpg\" alt=\"Avocado and Hearts of Palm Salad\" title=\"Avocado and Hearts of Palm Salad\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28866\">\u003c/a>\u003cbr>\n\u003cem>Avocado and Hearts of Palm Salad\u003c/em>\u003c/p>\n\u003cp>The meal started with a homemade popover that was light, tangy and just plain impressive. Then we ordered the Organic Butter Lettuce Salad with the Palace Hotel's Green Goddess dressing, and the Avocado and Hearts of Palm Salad with shaved red onions, cucumbers and lime-cilantro dressing. The Green Goddess dressing and radishes were the perfect foil for the delicate butter lettuce. But it was the combination of the fresh, citrusy dressing and creamy, buttery avocado that really sang to me. It was a delightfully bright yet simple salad.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/buttermilk-fried-chix.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/buttermilk-fried-chix.jpg\" alt=\"Buttermilk Fried Chicken\" title=\"Buttermilk Fried Chicken\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28867\">\u003c/a>\u003cbr>\n\u003cem>Buttermilk Fried Chicken\u003c/em>\u003c/p>\n\u003cp>Then came the much hyped Buttermilk Brined Fried Chicken that came with a mound of fried herbs, including rosemary and sage, and a wedge of lemon. I’d seen Tyler Florence make fried sage on his show \u003ca href=\"http://www.foodnetwork.com/tylers-ultimate/index.html\">Tyler’s Ultimate\u003c/a>, but never expected to enjoy the mellow almost nutty flavor to pair so well with the chicken’s perfectly thin, crisp crust. The flavorful chicken benefited from the buttermilk brine, creating a moist, tangy meat. I’ve tried a lot of fried chicken at various places around San Francisco, but this was clearly the best in my book.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mac-n-cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mac-n-cheese.jpg\" alt=\"Macaroni and Cheese\" title=\"Macaroni and Cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28872\">\u003c/a>\u003cbr>\n\u003cem>Macaroni and Cheese\u003c/em>\u003c/p>\n\u003cp>The Mac and Cheese was smooth and creamy, just the way I like it. I’m not a fan of baked, clumpy, greasy versions of the dish. And the mild yet distinct garlic flavor was prevalent in the breadcrumbs, which is a good thing. I wish, though, that the cheese had more kick and depth. The jack cheese didn’t give it enough flavor power like I’d hoped. Regardless, it was still a decadent pleasure.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/carrot-cake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/carrot-cake.jpg\" alt=\"Carrot Cake\" title=\"Carrot Cake\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-28873\">\u003c/a>\u003cbr>\n\u003cem>Carrot Cake\u003c/em>\u003c/p>\n\u003cp>Since we were clearly going for gluttony, we finished our meal off with three different desserts: the Key Steamed Lime Pudding Cake with Buttermilk Ice Cream, Gooseberry Goat Cheese Cheesecake, and Carrot Cake. \u003c/p>\n\u003cp>The goat cheese cheesecake was a bit intense for me, though it was lightened by the gooseberries. And though the buttermilk ice cream was absolutely delicious, the pudding cake was a little grainier than I’d expected. I wanted something smoother, though the flavor and creaminess was there.\u003c/p>\n\u003cp>The most impressive dessert was the Carrot Cake, not because of the cake itself, though it was rich and moist the way it should be, but because of the pool of carrot syrup that surrounded it. Everyone at the table wanted to drink it straight! It tasted like spiced cider, rich with cinnamon and cloves. It was sweet, spicy and heavenly.\u003c/p>\n\u003cp>I’d mentioned to our server in passing that one of my dining companions was celebrating a birthday, and she smiled and proceeded to bring over my friend’s dessert with the obligatory lit candle on it. But it was the accompanying notecard signed personally by Tyler Florence, that impressed us. He wasn’t even in town let alone in the restaurant at the time of our meal, but it’s these personal touches in the service, the food, and décor that make this restaurant standout. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/notecard500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/notecard500.jpg\" alt=\"notecard signed personally by Tyler Florence\" title=\"notecard signed personally by Tyler Florence\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28874\">\u003c/a>\u003cbr>\n\u003cem>Notecard signed personally by Tyler Florence\u003c/em>\u003c/p>\n\u003cp>I didn't want to prove myself wrong, but I have to say, I enjoyed every minute of it. And yes, I might just have become a fan of Chef Florence.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wayfaretavern.com/\">Wayfare Tavern\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Wayfare+Tavern,+Sacramento+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=58.425119,75.322266&ie=UTF8&hq=Wayfare+Tavern,&hnear=Sacramento+St,+San+Francisco,+California&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n558 Sacramento Street\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-772-9060\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon.- Sat. 11am-11pm, Sun. 5pm- 11pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Food Secrets of Arnold Eric Wong, Executive Chef of E&O Trading Co.",
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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_27823\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/ArnoldEricWong_PhotoCredit_FrankPryor.jpg\" alt=\"Arnold Eric Wong. Photo Credit - Frank Pryor\" title=\"Arnold Eric Wong. Photo Credit - Frank Pryor\" width=\"300\" height=\"439\" class=\"size-full wp-image-27823\">\u003cfigcaption class=\"wp-caption-text\">Arnold Eric Wong. Photo Credit: Frank Pryor\u003c/figcaption>\u003c/figure>\n\u003cp>Arnold Eric Wong is the Executive Chef of \u003ca href=\"http://www.eosanfrancisco.com/\">E&O Trading Company\u003c/a> and is that rare born and bred San Francisco native. His style of modern \"East-meets-West\" Asian cuisine has evolved over nearly twenty years or professional cooking experience. The California Culinary Academy alum has worked the stoves at \u003ca href=\"http://www.yelp.com/biz/bacar-san-francisco\">Bacar\u003c/a>, \u003ca href=\"http://www.eossf.com/\">EOS Restaurant and Wine Bar\u003c/a> (Wong’s first restaurant), \u003ca href=\"http://www.cafekati.com/\">Cafe Kati\u003c/a>, \u003ca href=\"http://www.masasrestaurant.com/\">Masa's\u003c/a>, and as an opening pastry chef position at\u003ca href=\"http://www.mandarinoriental.com/sanfrancisco/dining/silks/\"> Silk's\u003c/a> in the Mandarin Hotel, where he started his career. E&O's seasonal contemporary Asian menu has garnered the chef \u003ca href=\"http://articles.sfgate.com/2009-05-14/entertainment/17201621_1_chicken-sauce-roasted\">media accolades\u003c/a> from the \u003ca href=\"http://www.sfgate.com/cgi-bin/listings/restaurants/venue?vid=181700\">San Francisco Chronicle\u003c/a>, and \u003ca href=\"http://abclocal.go.com/kgo/story?section=view_from_the_bay/food_wine&id=7540280\">View from the Bay\u003c/a> (with dumpling recipe). Wong was a \"Rising Star Chef's of the Year under 30\" by the San Francisco Chronicle, and said he lives with his wife Amy and son Aidan \"in Cole Valley, adjacent to the Haight-Ashbury and Ashbury heights. But when I was born and raised here, it was all just the Haight.\" Wong shared his food and restaurant favorites with \u003cem>Bay Area Bites\u003c/em>, with an assist from Amy. \u003c/p>\n\u003cp>\u003cstrong>Food Shopping Favorites \u003c/strong>\u003cbr>\nWell, can't wait until the weather warms up as I always go to the farmers markets, whether at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building\u003c/a> or the local neighborhood ones, either in the \u003ca href=\"http://www.pcfma.com/market_home.php?market_id=64\">Castro\u003c/a> or \u003ca href=\"http://www.facebook.com/UpperHaightFarmersMarket\">Haight\u003c/a>. I try to take my family along. We have a 3-year-old that simply loves it every time and if there’s music, well then he’s got fruit in his hands dancing to the music. We also like to go to \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>. On one of my first dates with my wife, we spent three hours there just browsing the aisles and shopping for dinner.\u003c/p>\n\u003cp>Our daily go-to places are \u003ca href=\"http://wholefoodsmarket.com/stores/store-locations/?storeabbr=STN\">Whole Foods\u003c/a>, \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> and \u003ca href=\"http://www.realfoodco.com/retailer/store_templates/shell_id_1.asp?storeID=85CF1454F27047F58B04F3FC719A8669\">Real Foods\u003c/a> on Stanyan Street for their hand-selected produce.\u003c/p>\n\u003cp>If it's ethnic foods, I bounce between \u003ca href=\"http://www.yelp.com/biz/sunset-supermarket-san-francisco-3\">Sunset Super Market\u003c/a> in the Sunset District and \u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah Market\u003c/a> in the Richmond. At either of those places you can find any Asian ingredient you'll ever need. For produce, I'll only buy it if it's something that only grows in Asia and there are no substitutes, everything else tends never to be organic or pesticide free. I'm always on the look out for fresh live spot prawns, Dungeness crabs and lobsters. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But, I do have to confess as a chef... I have the privilege of being able to shop directly from some of the purveyors that I have used in my restaurants over the years. So for meats, I go to \u003ca href=\"http://www.goldengatemeatcompany.com/\">Golden Gate Meats\u003c/a> and \u003ca href=\"http://www.merchantcircle.com/business/Costarella.Seafood.Pier.45.415-674-0175\">Costarella Seafood\u003c/a>. They also have a retail store in the Ferry Building.\u003c/p>\n\u003cp>\u003cstrong>Hidden Gems\u003c/strong>\u003cbr>\nI like to shop for food on Clement Street in the Richmond district, \u003ca href=\"http://www.yelp.com/biz/wing-lee-bakery-san-francisco\">Wing Lee\u003c/a> or \u003ca href=\"http://www.yelp.com/biz/clement-bbq-restaurant-san-francisco\">Clement BBQ\u003c/a> for their roasted duck. Luckily fast food chains haven’t figured out to put duck onto their menus yet and duck farming hasn’t gone the way of the scary chicken industry. I’ll get a 1/2 or whole duck, take it home, debone the meat and make a simple soup stock from the bones and add everything from fresh noodles to veggies.\u003c/p>\n\u003cp>\u003cstrong>Off-night Food & Drink Spots\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rangesf.com/\">Range\u003c/a> is great, belly up to the bar for a great last minute late night (9, 10, 11 depending on what night) cocktail and either an appetizer or dessert.\u003c/p>\n\u003cp>\u003ca href=\"http://www.magnoliapub.com/index.html\">Magnolia\u003c/a> in my hood has a great selection of beers made on premise. They have great “gastro” pub food too including fried pig ears and beer. It’s a perfect spot because we can stumble home, too 😉\u003c/p>\n\u003cul>\n\u003cstrong>Guiltiest food pleasure?\u003c/strong> \n\u003cli>Late-night 4 chorizo soft tacos at \u003ca href=\"http://www.elfarolitoinc.com/%20\">El Farolito\u003c/a> on Mission & 24th\u003c/li>\n\u003cli>Another late night snack... \u003ca href=\"http://www.forkintheroad.com/eat_well/beef-hot-dogs.html\">Fork in the Road Hot Dog\u003c/a>, Kim Chee and American cheese rolled up in a corn tortilla\u003c/li>\n\u003cli>Root & Crème Fraiche Ice Cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>How did you two meet? \u003c/strong>\u003cbr>\nI have a very simple \"manswer\" (man answer). We met in 2004 at Bacar in the midst of my running it. But, if you would indulge me, I’ll let her give the proper answer. Trust me, it’s worth it.\u003c/p>\n\u003cp>Amy ….\u003cbr>\nI worked in Silicon Valley tech and so worked from home (Lake Merritt) almost everyday and so Friday happy hour started at 3pm -- at Bacar -- literally a 10 min drive from my home. It was my absolute favorite place, not only for the incredible wine list and phenomenal menu, but because I was treated like royalty. I thought it was because everyone just liked me but, no ... Little did I know (and for many months) ‘Mr. big boss man’ had a HUGE crush on me and so that tickled the entire staff to know that the incredibly serious and focused owner got giddy when I showed up. Long story short, he got one of the managers to invite me (and yes! bring my friends) to his big bacar/eos staff labor day party at his house. I showed up with the guy I was dating. My date proceeded to get drunk and tell everyone he was going to marry me and the staff now confesses that that they simply chuckled, thinking, “Yeah right buddy, you’re in the lion’s den now.” One of his employees, Cheryl, and I sat in the kitchen over a bottle of wine and became new best friends. She convinced me to let her take me out for my birthday which was the next month and of course, being in cahoots with Arnold, she had arranged it at EOS. Meanwhile, I’m COMPLETELY clueless, I show up at EOS on the designated date -- champagne is waiting on the table for us, appetizers, you name it. I seriously thought that this crowd I was getting to know couldn’t be nicer. Um, naive?? So Arnold joined us after our dinner and the three of us stayed there until 3 in the morning! It wasn’t until near the end of the night when he left the table (probably to get another bottle of wine) that Cheryl said, “You DO know he likes you, right?” And then everything came together in a flash and, “ahhhhhh, ohhhhh, now I get it!!” And then “ohhhh, huh, he is really good looking!” And that’s how it started. He swears that he ended up asking me out on our first date (for that Friday) but that’s not true, I was the one who initiated it. That birthday dinner at EOS was on a Monday, our first date was that Friday -- four restaurants in one evening. We had met our matches. Four months later we were engaged. His take: he KNEW that I was his wife the moment he laid eyes on me at Bacar. My take: he saw the bill I would rack up every time I was in Bacar. 🙂 \u003c/p>\n\u003cp>\u003cstrong>Any other news?\u003c/strong>\u003c/p>\n\u003cp>I am thinking about expanding my restaurant consulting business, possibly starting a food-lifestyle blog and threatening a new restaurant (in the perfect storm).\u003cbr>\nWong said he’s \"Ready for my 15 minutes of fame.\"\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_27825\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Arnold-Family-Photo.jpg\" alt=\"Arnold-Family-Photo\" title=\"Arnold-Family-Photo\" width=\"500\" height=\"333\" class=\"size-full wp-image-27825\">\u003cfigcaption class=\"wp-caption-text\">Arnold Eric Wong family photo -- Aidan, Amy, Arnold\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_27823\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/ArnoldEricWong_PhotoCredit_FrankPryor.jpg\" alt=\"Arnold Eric Wong. Photo Credit - Frank Pryor\" title=\"Arnold Eric Wong. Photo Credit - Frank Pryor\" width=\"300\" height=\"439\" class=\"size-full wp-image-27823\">\u003cfigcaption class=\"wp-caption-text\">Arnold Eric Wong. Photo Credit: Frank Pryor\u003c/figcaption>\u003c/figure>\n\u003cp>Arnold Eric Wong is the Executive Chef of \u003ca href=\"http://www.eosanfrancisco.com/\">E&O Trading Company\u003c/a> and is that rare born and bred San Francisco native. His style of modern \"East-meets-West\" Asian cuisine has evolved over nearly twenty years or professional cooking experience. The California Culinary Academy alum has worked the stoves at \u003ca href=\"http://www.yelp.com/biz/bacar-san-francisco\">Bacar\u003c/a>, \u003ca href=\"http://www.eossf.com/\">EOS Restaurant and Wine Bar\u003c/a> (Wong’s first restaurant), \u003ca href=\"http://www.cafekati.com/\">Cafe Kati\u003c/a>, \u003ca href=\"http://www.masasrestaurant.com/\">Masa's\u003c/a>, and as an opening pastry chef position at\u003ca href=\"http://www.mandarinoriental.com/sanfrancisco/dining/silks/\"> Silk's\u003c/a> in the Mandarin Hotel, where he started his career. E&O's seasonal contemporary Asian menu has garnered the chef \u003ca href=\"http://articles.sfgate.com/2009-05-14/entertainment/17201621_1_chicken-sauce-roasted\">media accolades\u003c/a> from the \u003ca href=\"http://www.sfgate.com/cgi-bin/listings/restaurants/venue?vid=181700\">San Francisco Chronicle\u003c/a>, and \u003ca href=\"http://abclocal.go.com/kgo/story?section=view_from_the_bay/food_wine&id=7540280\">View from the Bay\u003c/a> (with dumpling recipe). Wong was a \"Rising Star Chef's of the Year under 30\" by the San Francisco Chronicle, and said he lives with his wife Amy and son Aidan \"in Cole Valley, adjacent to the Haight-Ashbury and Ashbury heights. But when I was born and raised here, it was all just the Haight.\" Wong shared his food and restaurant favorites with \u003cem>Bay Area Bites\u003c/em>, with an assist from Amy. \u003c/p>\n\u003cp>\u003cstrong>Food Shopping Favorites \u003c/strong>\u003cbr>\nWell, can't wait until the weather warms up as I always go to the farmers markets, whether at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building\u003c/a> or the local neighborhood ones, either in the \u003ca href=\"http://www.pcfma.com/market_home.php?market_id=64\">Castro\u003c/a> or \u003ca href=\"http://www.facebook.com/UpperHaightFarmersMarket\">Haight\u003c/a>. I try to take my family along. We have a 3-year-old that simply loves it every time and if there’s music, well then he’s got fruit in his hands dancing to the music. We also like to go to \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>. On one of my first dates with my wife, we spent three hours there just browsing the aisles and shopping for dinner.\u003c/p>\n\u003cp>Our daily go-to places are \u003ca href=\"http://wholefoodsmarket.com/stores/store-locations/?storeabbr=STN\">Whole Foods\u003c/a>, \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> and \u003ca href=\"http://www.realfoodco.com/retailer/store_templates/shell_id_1.asp?storeID=85CF1454F27047F58B04F3FC719A8669\">Real Foods\u003c/a> on Stanyan Street for their hand-selected produce.\u003c/p>\n\u003cp>If it's ethnic foods, I bounce between \u003ca href=\"http://www.yelp.com/biz/sunset-supermarket-san-francisco-3\">Sunset Super Market\u003c/a> in the Sunset District and \u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah Market\u003c/a> in the Richmond. At either of those places you can find any Asian ingredient you'll ever need. For produce, I'll only buy it if it's something that only grows in Asia and there are no substitutes, everything else tends never to be organic or pesticide free. I'm always on the look out for fresh live spot prawns, Dungeness crabs and lobsters. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But, I do have to confess as a chef... I have the privilege of being able to shop directly from some of the purveyors that I have used in my restaurants over the years. So for meats, I go to \u003ca href=\"http://www.goldengatemeatcompany.com/\">Golden Gate Meats\u003c/a> and \u003ca href=\"http://www.merchantcircle.com/business/Costarella.Seafood.Pier.45.415-674-0175\">Costarella Seafood\u003c/a>. They also have a retail store in the Ferry Building.\u003c/p>\n\u003cp>\u003cstrong>Hidden Gems\u003c/strong>\u003cbr>\nI like to shop for food on Clement Street in the Richmond district, \u003ca href=\"http://www.yelp.com/biz/wing-lee-bakery-san-francisco\">Wing Lee\u003c/a> or \u003ca href=\"http://www.yelp.com/biz/clement-bbq-restaurant-san-francisco\">Clement BBQ\u003c/a> for their roasted duck. Luckily fast food chains haven’t figured out to put duck onto their menus yet and duck farming hasn’t gone the way of the scary chicken industry. I’ll get a 1/2 or whole duck, take it home, debone the meat and make a simple soup stock from the bones and add everything from fresh noodles to veggies.\u003c/p>\n\u003cp>\u003cstrong>Off-night Food & Drink Spots\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rangesf.com/\">Range\u003c/a> is great, belly up to the bar for a great last minute late night (9, 10, 11 depending on what night) cocktail and either an appetizer or dessert.\u003c/p>\n\u003cp>\u003ca href=\"http://www.magnoliapub.com/index.html\">Magnolia\u003c/a> in my hood has a great selection of beers made on premise. They have great “gastro” pub food too including fried pig ears and beer. It’s a perfect spot because we can stumble home, too 😉\u003c/p>\n\u003cul>\n\u003cstrong>Guiltiest food pleasure?\u003c/strong> \n\u003cli>Late-night 4 chorizo soft tacos at \u003ca href=\"http://www.elfarolitoinc.com/%20\">El Farolito\u003c/a> on Mission & 24th\u003c/li>\n\u003cli>Another late night snack... \u003ca href=\"http://www.forkintheroad.com/eat_well/beef-hot-dogs.html\">Fork in the Road Hot Dog\u003c/a>, Kim Chee and American cheese rolled up in a corn tortilla\u003c/li>\n\u003cli>Root & Crème Fraiche Ice Cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>How did you two meet? \u003c/strong>\u003cbr>\nI have a very simple \"manswer\" (man answer). We met in 2004 at Bacar in the midst of my running it. But, if you would indulge me, I’ll let her give the proper answer. Trust me, it’s worth it.\u003c/p>\n\u003cp>Amy ….\u003cbr>\nI worked in Silicon Valley tech and so worked from home (Lake Merritt) almost everyday and so Friday happy hour started at 3pm -- at Bacar -- literally a 10 min drive from my home. It was my absolute favorite place, not only for the incredible wine list and phenomenal menu, but because I was treated like royalty. I thought it was because everyone just liked me but, no ... Little did I know (and for many months) ‘Mr. big boss man’ had a HUGE crush on me and so that tickled the entire staff to know that the incredibly serious and focused owner got giddy when I showed up. Long story short, he got one of the managers to invite me (and yes! bring my friends) to his big bacar/eos staff labor day party at his house. I showed up with the guy I was dating. My date proceeded to get drunk and tell everyone he was going to marry me and the staff now confesses that that they simply chuckled, thinking, “Yeah right buddy, you’re in the lion’s den now.” One of his employees, Cheryl, and I sat in the kitchen over a bottle of wine and became new best friends. She convinced me to let her take me out for my birthday which was the next month and of course, being in cahoots with Arnold, she had arranged it at EOS. Meanwhile, I’m COMPLETELY clueless, I show up at EOS on the designated date -- champagne is waiting on the table for us, appetizers, you name it. I seriously thought that this crowd I was getting to know couldn’t be nicer. Um, naive?? So Arnold joined us after our dinner and the three of us stayed there until 3 in the morning! It wasn’t until near the end of the night when he left the table (probably to get another bottle of wine) that Cheryl said, “You DO know he likes you, right?” And then everything came together in a flash and, “ahhhhhh, ohhhhh, now I get it!!” And then “ohhhh, huh, he is really good looking!” And that’s how it started. He swears that he ended up asking me out on our first date (for that Friday) but that’s not true, I was the one who initiated it. That birthday dinner at EOS was on a Monday, our first date was that Friday -- four restaurants in one evening. We had met our matches. Four months later we were engaged. His take: he KNEW that I was his wife the moment he laid eyes on me at Bacar. My take: he saw the bill I would rack up every time I was in Bacar. 🙂 \u003c/p>\n\u003cp>\u003cstrong>Any other news?\u003c/strong>\u003c/p>\n\u003cp>I am thinking about expanding my restaurant consulting business, possibly starting a food-lifestyle blog and threatening a new restaurant (in the perfect storm).\u003cbr>\nWong said he’s \"Ready for my 15 minutes of fame.\"\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_27825\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Arnold-Family-Photo.jpg\" alt=\"Arnold-Family-Photo\" title=\"Arnold-Family-Photo\" width=\"500\" height=\"333\" class=\"size-full wp-image-27825\">\u003cfigcaption class=\"wp-caption-text\">Arnold Eric Wong family photo -- Aidan, Amy, Arnold\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Wild Game Feast: Swamp Cabbage Film Benefit",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/swamp-cabbage-flyer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/flyer-300-217x300.jpg\" alt=\"Swamp Cabbage event flyer\" title=\"Swamp Cabbage event flyer\" width=\"217\" height=\"300\" class=\"alignleft size-medium wp-image-27535\">\u003c/a>Florida: what do you think of? Your grandma in Boca? Bikinis in South Beach? The wild chickens of Key West? I didn't know what I was missing until I fell in love with a native Floridean who was determined to show me what she loved about her home state. Sure, we walked along the white Atlantic-side sands of Cocoa Beach and Delray Beach, and picked up shells from the Gulf of Mexico on the panhandle side. But mostly, we went inland, to explore the swampy, cypress-y, egret-y beauties of Central Florida, from the St. Marks Wildlife Refuge to Wakulla Springs (not to mention the Weeki Wachee mermaids, of course, but that's another story). \u003c/p>\n\u003cp>I'd read \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/044900371X/kqedorg-20\">The Orchid Thief\u003c/a>, by Susan Orlean, but I didn't realize how spot-on her reporting was until I watched a couple of sandhill cranes cavorting in a ditch alongside the highway. Lush nature was everywhere, creeping in between suburban developments and strip malls. Huge bushes of hibiscus and poinsetta. Stubby sabal palms. Anahingas perched on telephone wires, drying their wings. Alligators sunning themselves like piles of old tires. \u003c/p>\n\u003cp>I still hold an appreciation in my heart for the hidden treasures of this quirky, complicated state down at the bottom of the country, which meant I was instantly intrigued upon hearing about Hayley Downs' film \u003ca href=\"http://www.swampcabbagemovie.com\">Swamp Cabbage: A Dark and Sweaty Survival Guide\u003c/a>, made with Bay Area artist Julie Kahn. Downs is a self-described \"half-cracker,\" born and bred in central Florida, taught to hunt and fish alongside her dad in a place where hearts of palm don't come in a can and wild boar and venison are what's for dinner. \"Spooky, dark, weird, unpredictable, beautiful,\" she calls it.\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003cembed type=\"application/x-shockwave-flash\" src=\"http://s0.videopress.com/player.swf?v=1.02\" width=\"400\" height=\"300\" wmode=\"direct\" allowfullscreen=\"true\" allowscriptaccess=\"always\" flashvars=\"guid=OTXSd7yB\">\u003c/embed>\u003c/p>\n\u003cp>So what better way to raise completion money for such a film than to get help from the Bay Area's own huntin', fishin', and foragin' culture? This Saturday, you can support the film while grazing on unique eats you won't find elsewhere, at the 2nd benefit party hosted by Kahn and chef Ali Ghiorse of \u003ca href=\"http://www.savorythymesevents.org\">Savory Thymes\u003c/a>, to be held in a private garden tumbling down a hillside in one of the posher bits of Marin. Part of the fun is in the discovery of different stations are set up throughout the garden for your nibbling pleasure. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Think Fatted Calf's beef jerky is the \u003cem>ne plus ultra\u003c/em> of chewy dried meat? Well, the Jerk-Off Jerky Tasting might change your mind, offering everything from \u003ca href=\"http://www.mariafinn.com\">Maria Finn's\u003c/a> salmon (the defending champion of last year's jerk-off) to Keith and Damon's \u003ca href=\"http://www.headlands.org\">Headlands\u003c/a> caribou and Gator Bob's smoked alligator, all dried to a savory tooth-pulling chew. Prefer pickles? You can prattle about pickling with \u003ca href=\"http://www.wildfermentation.com/\">Sandor Katz\u003c/a>, the father of the wild-fermentation movement, presiding over at the Pickle Party Smack-Down. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/swamp-cabbage-menu.jpg\">The menu\u003c/a>, like anything based on wild foods, tends to shift until the food's actually on the table. (Last year, for example, wild boar was promised, except that the Sonoma hunting expedition to source it came up empty-handed; grilled lamb took its place.) But so far, meats promised include Devil's Gulch rabbit; Mendocino wild boar proscuitto; wild-caught raccoon stew; and Rocky Mountain elk chili; and Ryan Farr's puffy, crackly chicharrones. No shortage of vegetables, either, from wild mushroom soup and wild nettle pasta to \u003ca href=\"http://www.tierravegetables.com\">Tierra Vegetables\u003c/a>' purple Rio Zape beans and corn bread made (appropriately enough) from Bloody Butcher corn. And on the desserts table, I'll be offering up my own foraged-fruit turnovers. (Which reminds me: if any readers have extra backyard or farm fruit to offer, I'll be happy to come around and turn it into a donation to the arts.)\u003c/p>\n\u003cp>Of course, the real fun comes from the unexpected. Last year, after sunset, word went round the campfire that honest-to-Pete Tennessee moonshine was on offer in one of the darker corners of the garden. A perfectly respectable-looking couple, a doctor and his wife, had smuggled, inside their luggage, the product of a friend's backyard still. Now they were pouring tots of white lightning for any curious takers. It was surprisingly smooth, potent but definitely more \u003ca href=\"http://www.woodfordreserve.com\">Woodford Reserve\u003c/a> than \u003ca href=\"http://www.youtube.com/watch?v=xvaEJzoaYZk\">Copperhead Road\u003c/a>. What will happen this time? Come and find out! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Wild Game & Foraged Feast, Sat., May 21st, 6-9pm. \u003ca href=\"http://swampcabbage.eventbrite.com/\">Tickets\u003c/a> $75 and up.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"excerpt": "Spooky, dark, weird, unpredictable, beautiful: the makers of the deep-Florida documentary \u003cem>Swamp Cabbage\u003c/em> are throwing a wild game and foraged feast in Marin this Saturday. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/swamp-cabbage-flyer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/flyer-300-217x300.jpg\" alt=\"Swamp Cabbage event flyer\" title=\"Swamp Cabbage event flyer\" width=\"217\" height=\"300\" class=\"alignleft size-medium wp-image-27535\">\u003c/a>Florida: what do you think of? Your grandma in Boca? Bikinis in South Beach? The wild chickens of Key West? I didn't know what I was missing until I fell in love with a native Floridean who was determined to show me what she loved about her home state. Sure, we walked along the white Atlantic-side sands of Cocoa Beach and Delray Beach, and picked up shells from the Gulf of Mexico on the panhandle side. But mostly, we went inland, to explore the swampy, cypress-y, egret-y beauties of Central Florida, from the St. Marks Wildlife Refuge to Wakulla Springs (not to mention the Weeki Wachee mermaids, of course, but that's another story). \u003c/p>\n\u003cp>I'd read \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/044900371X/kqedorg-20\">The Orchid Thief\u003c/a>, by Susan Orlean, but I didn't realize how spot-on her reporting was until I watched a couple of sandhill cranes cavorting in a ditch alongside the highway. Lush nature was everywhere, creeping in between suburban developments and strip malls. Huge bushes of hibiscus and poinsetta. Stubby sabal palms. Anahingas perched on telephone wires, drying their wings. Alligators sunning themselves like piles of old tires. \u003c/p>\n\u003cp>I still hold an appreciation in my heart for the hidden treasures of this quirky, complicated state down at the bottom of the country, which meant I was instantly intrigued upon hearing about Hayley Downs' film \u003ca href=\"http://www.swampcabbagemovie.com\">Swamp Cabbage: A Dark and Sweaty Survival Guide\u003c/a>, made with Bay Area artist Julie Kahn. Downs is a self-described \"half-cracker,\" born and bred in central Florida, taught to hunt and fish alongside her dad in a place where hearts of palm don't come in a can and wild boar and venison are what's for dinner. \"Spooky, dark, weird, unpredictable, beautiful,\" she calls it.\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003cembed type=\"application/x-shockwave-flash\" src=\"http://s0.videopress.com/player.swf?v=1.02\" width=\"400\" height=\"300\" wmode=\"direct\" allowfullscreen=\"true\" allowscriptaccess=\"always\" flashvars=\"guid=OTXSd7yB\">\u003c/embed>\u003c/p>\n\u003cp>So what better way to raise completion money for such a film than to get help from the Bay Area's own huntin', fishin', and foragin' culture? This Saturday, you can support the film while grazing on unique eats you won't find elsewhere, at the 2nd benefit party hosted by Kahn and chef Ali Ghiorse of \u003ca href=\"http://www.savorythymesevents.org\">Savory Thymes\u003c/a>, to be held in a private garden tumbling down a hillside in one of the posher bits of Marin. Part of the fun is in the discovery of different stations are set up throughout the garden for your nibbling pleasure. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Think Fatted Calf's beef jerky is the \u003cem>ne plus ultra\u003c/em> of chewy dried meat? Well, the Jerk-Off Jerky Tasting might change your mind, offering everything from \u003ca href=\"http://www.mariafinn.com\">Maria Finn's\u003c/a> salmon (the defending champion of last year's jerk-off) to Keith and Damon's \u003ca href=\"http://www.headlands.org\">Headlands\u003c/a> caribou and Gator Bob's smoked alligator, all dried to a savory tooth-pulling chew. Prefer pickles? You can prattle about pickling with \u003ca href=\"http://www.wildfermentation.com/\">Sandor Katz\u003c/a>, the father of the wild-fermentation movement, presiding over at the Pickle Party Smack-Down. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/swamp-cabbage-menu.jpg\">The menu\u003c/a>, like anything based on wild foods, tends to shift until the food's actually on the table. (Last year, for example, wild boar was promised, except that the Sonoma hunting expedition to source it came up empty-handed; grilled lamb took its place.) But so far, meats promised include Devil's Gulch rabbit; Mendocino wild boar proscuitto; wild-caught raccoon stew; and Rocky Mountain elk chili; and Ryan Farr's puffy, crackly chicharrones. No shortage of vegetables, either, from wild mushroom soup and wild nettle pasta to \u003ca href=\"http://www.tierravegetables.com\">Tierra Vegetables\u003c/a>' purple Rio Zape beans and corn bread made (appropriately enough) from Bloody Butcher corn. And on the desserts table, I'll be offering up my own foraged-fruit turnovers. (Which reminds me: if any readers have extra backyard or farm fruit to offer, I'll be happy to come around and turn it into a donation to the arts.)\u003c/p>\n\u003cp>Of course, the real fun comes from the unexpected. Last year, after sunset, word went round the campfire that honest-to-Pete Tennessee moonshine was on offer in one of the darker corners of the garden. A perfectly respectable-looking couple, a doctor and his wife, had smuggled, inside their luggage, the product of a friend's backyard still. Now they were pouring tots of white lightning for any curious takers. It was surprisingly smooth, potent but definitely more \u003ca href=\"http://www.woodfordreserve.com\">Woodford Reserve\u003c/a> than \u003ca href=\"http://www.youtube.com/watch?v=xvaEJzoaYZk\">Copperhead Road\u003c/a>. What will happen this time? Come and find out! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Wild Game & Foraged Feast, Sat., May 21st, 6-9pm. \u003ca href=\"http://swampcabbage.eventbrite.com/\">Tickets\u003c/a> $75 and up.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_26880\" class=\"wp-caption alignleft\" style=\"max-width: 240px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/IMG_2962.jpeg\" alt=\"Ravi Kapur. Photo by April Dawn Storm\" title=\"Ravi Kapur. Photo by April Dawn Storm\" width=\"240\" height=\"320\" class=\"size-full wp-image-26880\">\u003cfigcaption class=\"wp-caption-text\">Ravi Kapur. Photo by April Dawn Storm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a> is the first restaurant where \u003ca href=\"https://twitter.com/#!/RaviKapur\">Ravi Kapur\u003c/a> bears the title of Executive Chef. Before opening \u003ca href=\"https://twitter.com/#!/ProspectSF\">Prospect\u003c/a> last year--which is often dubbed the \"little sister\" restaurant to \u003ca href=\"http://www.boulevardrestaurant.com/%20\">Boulevard\u003c/a> -- Kapur worked as Chef de Cuisine at Boulevard. Eight years of cooking there gave Kapur \"a kinship\" with his mentors \u003ca href=\"http://www.boulevardrestaurant.com/chef.html\">Nancy Oakes\u003c/a> and \u003ca href=\"http://sf.eater.com/tags/pam-mazzola\">Pam Mazzola\u003c/a>. Prospect is a San Francisco Chronicle \u003ca href=\"http://www.sfgate.com/cgi-bin/listings/restaurants/venuetop2011?vid=606282\">2011 Top 100 Bay Area Restaurant\u003c/a>, and critic \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/04/15/FDPS1ISUDB.DTL#ixzz1KDhidovr\">Michael Bauer\u003c/a> recently detailed the Prospect savory courses he enjoys: “black cod with mild red curry; shiso shrimp fritters with shiitake mushrooms and snap peas; and crisp-skinned duck with glazed turnips, pickled grapes, pistachios and a rum-raisin puree.” \u003c/p>\n\u003cp>Kapur is from Kailua, Oahu, in Hawaii, and graduated from the California Culinary Academy in 1999. He has worked at kitchens such as \u003ca href=\"http://chowhound.chow.com/topics/18033\">Redwood Park\u003c/a> with George Morrone and Michael Mina, as well as at \u003ca href=\"http://www.coyotecafe.com/\">Coyote Café\u003c/a> in Santa Fe, New Mexico. Extensive travels include “eating like a local” in South East Asia. \u003c/p>\n\u003cp>Kapur lives in the Mission with his wife, April Dawn Storm. She is taking a break from working in real estate as she waits to deliver their first child any day now. “We met 13 years ago on Chestnut Street. I was working at \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">Peet’s coffee\u003c/a> while in culinary school, and she was working at \u003ca href=\"http://www.cityoptix.com/\">City Optix\u003c/a>. We happened to both be smoking out in front of the shops when she stuck her tongue out at me and I ignored her. We’ve been in love ever since.” Kapur shared his list of favored San Francisco Bay Area eating and drinking spots.\u003c/p>\n\u003cp>\u003cstrong>Food Shopping Favorites\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080805091943.active\">San Rafael farmers’ market\u003c/a> on Sundays. I go to the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building\u003c/a> every Tuesday, Thursday, and Saturday, but San Rafael is different. A bit more relaxed (maybe because I’m not working) and I can really take time and talk to the farmers at a more civilized pace.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I’m obsessed with lop cheong right now. So, to get that fix I head to \u003ca href=\"http://www.chow.com/restaurants/42875/mow-lee-shing-kee-and-co\">Mow Lee & Co.\u003c/a> on Commercial Street in Chinatown. It’s been open for over 150 years, and the cured duck products are amazing and inspiring.\u003c/p>\n\u003cp>\u003ca href=\"http://www.spanishtable.com/\">Spanish Table\u003c/a>: there’s always something cool over there and it’s a good reason to get out of the city, even just to the East Bay.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_26881\" class=\"wp-caption alignleft\" style=\"max-width: 240px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/IMG_2226.jpeg\" alt=\"Ravi Kapur. Photo by April Dawn Storm\" title=\"Ravi Kapur. Photo by April Dawn Storm\" width=\"240\" height=\"320\" class=\"size-full wp-image-26881\">\u003cfigcaption class=\"wp-caption-text\">Ravi Kapur. Photo by April Dawn Storm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Off-night Food and Drink Spots:\u003c/strong>\u003cbr>\nFor drinks, I go to \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a> religiously every Saturday night. It’s literally a block from my house and it’s like my neighborhood bar.\u003c/p>\n\u003cp>\u003ca href=\"http://incanto.biz/\">Incanto\u003c/a>: Chris is a great friend and his food is always interesting, not just shocking. His pasta and veg work is on par with his skill with offal. I’m obsessed with the spaghetti (house extruded) with tuna heart and egg yolk. [This writer \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">dined on camera in 2009\u003c/a> with Kapur, Anthony Bourdain, Harold McGee, Oscar Villalon and Tatiana Graf for a San Francisco episode of No Reservations].\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopasf.com/\">NOPA\u003c/a>: I know they don’t need anymore love, but I can’t help it. If it’s for brunch or dinner, I’m there almost every week for one of those, sometimes both! Sometimes they have Prather Ranch New York on the menu … and if they do, you gotta get it.\u003c/p>\n\u003cul>\u003cstrong>Favorite local joints:\u003c/strong>\n\u003cli>\u003ca href=\"http://greenchilekitchen.com/\">Green Chile Kitchen\u003c/a> for breakfast burrito\u003c/li>\n\u003cli>\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> for great cocktails and old school atmosphere\u003c/li>\n\u003cli>\u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a> for bone marrow pizza\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Guiltiest food pleasure? \u003c/strong>\u003cbr>\n\u003ca href=\"http://www.haagen-dazs.com/products/product.aspx?id=210\">Häagen-Dazs chocolate peanut butter ice cream\u003c/a> is up there. I could crush a whole pint.\u003c/p>\n\u003cp>\u003cstrong>Any news on projects we should know about?\u003c/strong>\u003cbr>\nAt present trying to focus all my energy towards Prospect to ready for my soon to be born son.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Prospect,+318+Spear+St.+&sll=37.0625,-95.677068&sspn=37.052328,66.533203&ie=UTF8&hq=Prospect,+318+Spear+St.&hnear=Prospect,+300+Spear+St,+San+Francisco,+California+94105&ll=37.789913,-122.390957&spn=0.018076,0.032487&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n300 Spear Street (at Folsom Street)\u003cbr>\nSan Francisco, CA 94105\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 247-7770\u003cbr>\n \u003cstrong>Hours:\u003c/strong> Mon.-Thu 5:30pm-10pm; Fri. & Sat. 5:30pm-10:30pm; Sun. Brunch 11am-2:30pm, Dinner 5:30pm-9:30pm\u003cbr>\n \u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/ProspectSF\">@ProspectSF\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Related articles:\u003c/strong>\n\u003cli>Michael Bauer: \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/04/17/FDPS1ISUDB.DTL\">Prospect's caramel corn good to the last pop\u003c/a> (SFGate)\u003c/li>\n\u003cli>Carolyn Alburger: \u003ca href=\"http://sf.eater.com/archives/2010/06/08/its_crunch_time_at_prospect.php#more\">Chef Ravi Kapur On Criticism, SF Eats and Opening Prospect\u003c/a> (EaterSF)\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_26880\" class=\"wp-caption alignleft\" style=\"max-width: 240px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/IMG_2962.jpeg\" alt=\"Ravi Kapur. Photo by April Dawn Storm\" title=\"Ravi Kapur. Photo by April Dawn Storm\" width=\"240\" height=\"320\" class=\"size-full wp-image-26880\">\u003cfigcaption class=\"wp-caption-text\">Ravi Kapur. Photo by April Dawn Storm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a> is the first restaurant where \u003ca href=\"https://twitter.com/#!/RaviKapur\">Ravi Kapur\u003c/a> bears the title of Executive Chef. Before opening \u003ca href=\"https://twitter.com/#!/ProspectSF\">Prospect\u003c/a> last year--which is often dubbed the \"little sister\" restaurant to \u003ca href=\"http://www.boulevardrestaurant.com/%20\">Boulevard\u003c/a> -- Kapur worked as Chef de Cuisine at Boulevard. Eight years of cooking there gave Kapur \"a kinship\" with his mentors \u003ca href=\"http://www.boulevardrestaurant.com/chef.html\">Nancy Oakes\u003c/a> and \u003ca href=\"http://sf.eater.com/tags/pam-mazzola\">Pam Mazzola\u003c/a>. Prospect is a San Francisco Chronicle \u003ca href=\"http://www.sfgate.com/cgi-bin/listings/restaurants/venuetop2011?vid=606282\">2011 Top 100 Bay Area Restaurant\u003c/a>, and critic \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/04/15/FDPS1ISUDB.DTL#ixzz1KDhidovr\">Michael Bauer\u003c/a> recently detailed the Prospect savory courses he enjoys: “black cod with mild red curry; shiso shrimp fritters with shiitake mushrooms and snap peas; and crisp-skinned duck with glazed turnips, pickled grapes, pistachios and a rum-raisin puree.” \u003c/p>\n\u003cp>Kapur is from Kailua, Oahu, in Hawaii, and graduated from the California Culinary Academy in 1999. He has worked at kitchens such as \u003ca href=\"http://chowhound.chow.com/topics/18033\">Redwood Park\u003c/a> with George Morrone and Michael Mina, as well as at \u003ca href=\"http://www.coyotecafe.com/\">Coyote Café\u003c/a> in Santa Fe, New Mexico. Extensive travels include “eating like a local” in South East Asia. \u003c/p>\n\u003cp>Kapur lives in the Mission with his wife, April Dawn Storm. She is taking a break from working in real estate as she waits to deliver their first child any day now. “We met 13 years ago on Chestnut Street. I was working at \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">Peet’s coffee\u003c/a> while in culinary school, and she was working at \u003ca href=\"http://www.cityoptix.com/\">City Optix\u003c/a>. We happened to both be smoking out in front of the shops when she stuck her tongue out at me and I ignored her. We’ve been in love ever since.” Kapur shared his list of favored San Francisco Bay Area eating and drinking spots.\u003c/p>\n\u003cp>\u003cstrong>Food Shopping Favorites\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080805091943.active\">San Rafael farmers’ market\u003c/a> on Sundays. I go to the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building\u003c/a> every Tuesday, Thursday, and Saturday, but San Rafael is different. A bit more relaxed (maybe because I’m not working) and I can really take time and talk to the farmers at a more civilized pace.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I’m obsessed with lop cheong right now. So, to get that fix I head to \u003ca href=\"http://www.chow.com/restaurants/42875/mow-lee-shing-kee-and-co\">Mow Lee & Co.\u003c/a> on Commercial Street in Chinatown. It’s been open for over 150 years, and the cured duck products are amazing and inspiring.\u003c/p>\n\u003cp>\u003ca href=\"http://www.spanishtable.com/\">Spanish Table\u003c/a>: there’s always something cool over there and it’s a good reason to get out of the city, even just to the East Bay.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_26881\" class=\"wp-caption alignleft\" style=\"max-width: 240px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/IMG_2226.jpeg\" alt=\"Ravi Kapur. Photo by April Dawn Storm\" title=\"Ravi Kapur. Photo by April Dawn Storm\" width=\"240\" height=\"320\" class=\"size-full wp-image-26881\">\u003cfigcaption class=\"wp-caption-text\">Ravi Kapur. Photo by April Dawn Storm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Off-night Food and Drink Spots:\u003c/strong>\u003cbr>\nFor drinks, I go to \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a> religiously every Saturday night. It’s literally a block from my house and it’s like my neighborhood bar.\u003c/p>\n\u003cp>\u003ca href=\"http://incanto.biz/\">Incanto\u003c/a>: Chris is a great friend and his food is always interesting, not just shocking. His pasta and veg work is on par with his skill with offal. I’m obsessed with the spaghetti (house extruded) with tuna heart and egg yolk. [This writer \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">dined on camera in 2009\u003c/a> with Kapur, Anthony Bourdain, Harold McGee, Oscar Villalon and Tatiana Graf for a San Francisco episode of No Reservations].\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopasf.com/\">NOPA\u003c/a>: I know they don’t need anymore love, but I can’t help it. If it’s for brunch or dinner, I’m there almost every week for one of those, sometimes both! Sometimes they have Prather Ranch New York on the menu … and if they do, you gotta get it.\u003c/p>\n\u003cul>\u003cstrong>Favorite local joints:\u003c/strong>\n\u003cli>\u003ca href=\"http://greenchilekitchen.com/\">Green Chile Kitchen\u003c/a> for breakfast burrito\u003c/li>\n\u003cli>\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> for great cocktails and old school atmosphere\u003c/li>\n\u003cli>\u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a> for bone marrow pizza\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Guiltiest food pleasure? \u003c/strong>\u003cbr>\n\u003ca href=\"http://www.haagen-dazs.com/products/product.aspx?id=210\">Häagen-Dazs chocolate peanut butter ice cream\u003c/a> is up there. I could crush a whole pint.\u003c/p>\n\u003cp>\u003cstrong>Any news on projects we should know about?\u003c/strong>\u003cbr>\nAt present trying to focus all my energy towards Prospect to ready for my soon to be born son.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Prospect,+318+Spear+St.+&sll=37.0625,-95.677068&sspn=37.052328,66.533203&ie=UTF8&hq=Prospect,+318+Spear+St.&hnear=Prospect,+300+Spear+St,+San+Francisco,+California+94105&ll=37.789913,-122.390957&spn=0.018076,0.032487&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n300 Spear Street (at Folsom Street)\u003cbr>\nSan Francisco, CA 94105\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 247-7770\u003cbr>\n \u003cstrong>Hours:\u003c/strong> Mon.-Thu 5:30pm-10pm; Fri. & Sat. 5:30pm-10:30pm; Sun. Brunch 11am-2:30pm, Dinner 5:30pm-9:30pm\u003cbr>\n \u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/ProspectSF\">@ProspectSF\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Related articles:\u003c/strong>\n\u003cli>Michael Bauer: \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/04/17/FDPS1ISUDB.DTL\">Prospect's caramel corn good to the last pop\u003c/a> (SFGate)\u003c/li>\n\u003cli>Carolyn Alburger: \u003ca href=\"http://sf.eater.com/archives/2010/06/08/its_crunch_time_at_prospect.php#more\">Chef Ravi Kapur On Criticism, SF Eats and Opening Prospect\u003c/a> (EaterSF)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/tangobaby2/4884374110/in/set-72157624707298772\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/aida2-julie-michelle.jpg\" alt=\"Aida Mollenkamp. Photo by Julie Michelle\" title=\"Aida Mollenkamp. Photo by Julie Michelle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26528\">\u003c/a>\u003cbr>\n\u003cem>Aida Mollenkamp. Photo by Julie Michelle\u003c/em>\u003c/p>\n\u003cp>Recently named one of the \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/04/the_8_sexiest_women_on_tv_cook.php\">eight sexiest women on TV cooking shows\u003c/a>, Aida Mollenkamp also happens to have a wealth of culinary expertise and knowledge in addition to being a hot TV food personality.\u003c/p>\n\u003cp>The host and co-creator of the television show “\u003ca href=\"http://www.cookingchanneltv.com/foodcrafters/index.html\">FoodCrafters\u003c/a>” and “\u003ca href=\"http://www.foodnetwork.com/ask-aida/index.html\">Ask Aida\u003c/a>” she attended Cornell University and then the esteemed Le Cordon Bleu in Paris where she studied culinary AND pastry arts. She ended up in San Francisco when she became one of the editors of the online food magazine, \u003ca href=\"http://www.chow.com/\">CHOW\u003c/a>. Currently, she’s working on her first cookbook, tentatively titled, “Keys to the Kitchen,” due out in 2012.\u003c/p>\n\u003cp>She recently took some time out of her hectic schedule to tell me about her love of food and the top spots in the Bay Area she'd recommend for food fiends like herself (that aren't restaurants).\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> You call yourself a “long-time food fiend.” Where does your love of food come from?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Oh, that’s a hard one. It’s like asking me why I like to dance (she’s a former classical dancer) -- it’s just the way it is and always has been. My family showed me to respect food and through gardening and shopping with my mom, I also learned where my food came from. But, I guess there was this kismet moment in my teen years where I realized that food was like a cipher to understanding various cultures. From that moment on, I’ve looked at cooking as a means of traveling through my tastebuds.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003cstrong>Elaine\u003c/strong>: Where did the idea for your show “FoodCrafters” come from?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> My friends would say the show is just an extension of how I naturally live as I’m constantly hunting down new tastes and food stories. The real story is that it is a creative collaboration with a producer I worked with on “Ask Aida.” We shared a passion for good quality food and would constantly trade stories about the latest tastes she hunted down in Brooklyn and those I had found in San Francisco. “FoodCrafters” became this natural fit of a show where my passions could be explored while giving the small guy the spotlight as we uncover foods, flavors, and stories from around the nation.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> You’ve lived in some of the best food areas in the world: Los Angeles, New York, Florence, Paris, and now \u003ca href=\"http://www.cookingchanneltv.com/foodcrafters/video/index.html?videoId=53584\">San Francisco\u003c/a>. How is the Bay Area different from all of them, food-wise?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Each city I’ve lived in has its own culture, and with it, its own food personality. San Francisco’s food scene is integrated into our daily lives in a way that I’ve only seen in Europe, but it’s also decidedly Californian as we’re simultaneously playful, respectful, and creative.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/tangobaby2/4884504968/in/set-72157624707298772\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Aida-Julie-Michelle.jpg\" alt=\"Aida Mollenkamp. Photo by Julie Michelle\" title=\"Aida Mollenkamp. Photo by Julie Michelle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26527\">\u003c/a>\u003cbr>\n\u003cem>Aida Mollenkamp. Photo by Julie Michelle\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> What are the Top Eleven places in the Bay Area that you'd recommend for food lovers?\u003c/em>\u003c/p>\n\u003col>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Here’s my list:\u003c/p>\u003c/blockquote>\n\u003cli>\u003ca href=\"http://rockridgemarkethall.com/the-pasta-shop/fourth-street-pasta-shop\">The Pasta Shop\u003c/a> -- 1784 Fourth St., Berkeley\u003cbr>\nI don’t remember the first time I went to The Pasta Shop, but I do recall that I liked the selection so much I considered convincing them to let me live there. Everything from \u003ca href=\"http://www.4505meats.com/\">4505 Meats\u003c/a>' chicarrones to sodas I’ve never seen this side of the Atlantic, they do a marked job curating their food and everyone on the staff is highly knowledgeable.\u003c/li>\n\u003cli>\u003ca href=\"http://cheeseplus.com/\">Cheese Plus\u003c/a> -- 2001 Polk St., S.F.\u003cbr>\nWhen I first moved to SF, I lived in Pacific Heights and would walk to work and quickly got in the habit of making a detour to Cheese Plus. As the name suggests, there’s not just cheese and I’ve also discovered instant favorites like crackers from \u003ca href=\"http://www.finecheese.co.uk/\">The Fine Cheese Co.\u003c/a> I’d spend the majority of my meager start-up salary on all the treats in there and have my friends laughing that instead of buying designer shoes, I was splurging on rare cheeses.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> -- 3639-18th St., S.F.\u003cbr>\nIt’s a 5-minute walk from my place to Bi-Rite Market, so I have become a regular there. In fact, I credit my many trips to Bi-Rite -- where I discovered new foods and their backstories -- as the source of my idea for FoodCrafters.\u003c/li>\n\u003cli>\u003ca href=\"http://www.miettecakes.com/\">Miette Confiserie\u003c/a> -- 449 Octavia St., S.F.\u003cbr>\nWith décor right out of the pages of a \u003ca href=\"http://www.roalddahl.com/\">Roald Dahl\u003c/a> book, Miette is as aesthetically pleasing as it is tasty. I lived in Hayes Valley when the confiserie opened and was immediately drawn to the carefully selected sweets, including chocolates from all over the world. \u003c/li>\n\u003cli>\u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a> -- 1168 Folsom St., S.F.\u003cbr>\nI arrived in San Francisco a wine drinker, but have been versed in the world of cocktails and beer thanks to knowledgeable places like City Beer Store, where there are always new beers to discover.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.nestsf.com/\">Nest\u003c/a> -- 2300 Fillmore St., S.F.\u003cbr>\nWhen I first moved to the Bay Area, I was over in Pacific Heights and would longingly walk by the eclectic boutique, Nest, everyday. When CHOW went from print to online, I treated myself by buying a set of hobnail glasses that I’ve kept to this day.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.heritageartifacts.com/\">Heritage Culinary Artifacts\u003c/a> -- Oxbow Market, 610 First St., Napa\u003cbr>\nThe Ferry Plaza is unparalleled -- except perhaps by downtown Napa’s Oxbow Market. There’s an antique store there, Heritage Artifacts, that I became addicted to when we filmed in the market for last fall’s FoodCrafters.\u003c/li>\n\u003cli>\u003ca href=\"http://www.heathceramics.com/go/heath/\">Heath Factory Store\u003c/a> -- 400 Gate 5 Rd., Sausalito\u003cbr>\nHeath has a cult following among the food and prop styling crowd, but it’s not all that affordable unless you go to the factory store. When I first found out about it, I headed over in an absurdly large van thinking there was no way I needed all that space. But a few dollars and a couple of hours later, I filled the van to the brim with boxes and boxes of discounted, yet still gorgeous plateware.\u003c/li>\n\u003cli>\u003ca href=\"http://mcevoyranch.com/\">McEvoy Olive Oil Ranch\u003c/a> -- 5935 Red Hill Rd., Petaluma\u003cbr>\nThere’s moments when you travel somewhere and the environment has just as much impact as the food. The McEvoy Olive Oil farm in Sonoma is one of those places. But be warned: by the end of their tour, you may be considering olive oil farming as a new career.\u003c/li>\n\u003cli>\u003ca href=\"http://www.themarshallstore.com/\">The Marshall Store\u003c/a> -- 19225 California 1, Marshall\u003cbr>\nDefinitely the farthest I’ve ever driven for oysters, The Marshall Store is as out of the way as it comes but is worth the trek. Fresh oysters, tangy BBQ sauce, and cold beer -- need I say more?\u003c/li>\n\u003cli>\u003ca href=\"http://www.touristclubsf.org/\">The Tourist Club\u003c/a> -- 30 Ridge Ave., Mill Valley\u003cbr>\nIt’s the hidden gems of the Bay Area that make it ever more interesting and Tourist Club is one of those very places. A few miles deep into the Muir Woods, the Tourist Club is a century-old German brauhaus that is closed to the public, except for a few hours each weekend. After an exhausting hike of Mt. Tam, there’s nothing better than pitchers of draft beer with friends on the Tourist Club’s sunny deck.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "The host and co-creator of the television show “FoodCrafters” and “Ask Aida,” she attended Cornell University and then the esteemed Le Cordon Bleu in Paris where she studied culinary AND pastry arts. She ended up in San Francisco when she became one of the editors of the online food magazine, CHOW. Currently, she’s working on her first cookbook, tentatively titled, “Keys to the Kitchen,” due out in 2012. Here are Aida's top Bay Area spots for food fiends like herself (that aren’t restaurants).",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/tangobaby2/4884374110/in/set-72157624707298772\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/aida2-julie-michelle.jpg\" alt=\"Aida Mollenkamp. Photo by Julie Michelle\" title=\"Aida Mollenkamp. Photo by Julie Michelle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26528\">\u003c/a>\u003cbr>\n\u003cem>Aida Mollenkamp. Photo by Julie Michelle\u003c/em>\u003c/p>\n\u003cp>Recently named one of the \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/04/the_8_sexiest_women_on_tv_cook.php\">eight sexiest women on TV cooking shows\u003c/a>, Aida Mollenkamp also happens to have a wealth of culinary expertise and knowledge in addition to being a hot TV food personality.\u003c/p>\n\u003cp>The host and co-creator of the television show “\u003ca href=\"http://www.cookingchanneltv.com/foodcrafters/index.html\">FoodCrafters\u003c/a>” and “\u003ca href=\"http://www.foodnetwork.com/ask-aida/index.html\">Ask Aida\u003c/a>” she attended Cornell University and then the esteemed Le Cordon Bleu in Paris where she studied culinary AND pastry arts. She ended up in San Francisco when she became one of the editors of the online food magazine, \u003ca href=\"http://www.chow.com/\">CHOW\u003c/a>. Currently, she’s working on her first cookbook, tentatively titled, “Keys to the Kitchen,” due out in 2012.\u003c/p>\n\u003cp>She recently took some time out of her hectic schedule to tell me about her love of food and the top spots in the Bay Area she'd recommend for food fiends like herself (that aren't restaurants).\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> You call yourself a “long-time food fiend.” Where does your love of food come from?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Oh, that’s a hard one. It’s like asking me why I like to dance (she’s a former classical dancer) -- it’s just the way it is and always has been. My family showed me to respect food and through gardening and shopping with my mom, I also learned where my food came from. But, I guess there was this kismet moment in my teen years where I realized that food was like a cipher to understanding various cultures. From that moment on, I’ve looked at cooking as a means of traveling through my tastebuds.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003cstrong>Elaine\u003c/strong>: Where did the idea for your show “FoodCrafters” come from?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> My friends would say the show is just an extension of how I naturally live as I’m constantly hunting down new tastes and food stories. The real story is that it is a creative collaboration with a producer I worked with on “Ask Aida.” We shared a passion for good quality food and would constantly trade stories about the latest tastes she hunted down in Brooklyn and those I had found in San Francisco. “FoodCrafters” became this natural fit of a show where my passions could be explored while giving the small guy the spotlight as we uncover foods, flavors, and stories from around the nation.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> You’ve lived in some of the best food areas in the world: Los Angeles, New York, Florence, Paris, and now \u003ca href=\"http://www.cookingchanneltv.com/foodcrafters/video/index.html?videoId=53584\">San Francisco\u003c/a>. How is the Bay Area different from all of them, food-wise?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Each city I’ve lived in has its own culture, and with it, its own food personality. San Francisco’s food scene is integrated into our daily lives in a way that I’ve only seen in Europe, but it’s also decidedly Californian as we’re simultaneously playful, respectful, and creative.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/tangobaby2/4884504968/in/set-72157624707298772\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Aida-Julie-Michelle.jpg\" alt=\"Aida Mollenkamp. Photo by Julie Michelle\" title=\"Aida Mollenkamp. Photo by Julie Michelle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26527\">\u003c/a>\u003cbr>\n\u003cem>Aida Mollenkamp. Photo by Julie Michelle\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> What are the Top Eleven places in the Bay Area that you'd recommend for food lovers?\u003c/em>\u003c/p>\n\u003col>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Here’s my list:\u003c/p>\u003c/blockquote>\n\u003cli>\u003ca href=\"http://rockridgemarkethall.com/the-pasta-shop/fourth-street-pasta-shop\">The Pasta Shop\u003c/a> -- 1784 Fourth St., Berkeley\u003cbr>\nI don’t remember the first time I went to The Pasta Shop, but I do recall that I liked the selection so much I considered convincing them to let me live there. Everything from \u003ca href=\"http://www.4505meats.com/\">4505 Meats\u003c/a>' chicarrones to sodas I’ve never seen this side of the Atlantic, they do a marked job curating their food and everyone on the staff is highly knowledgeable.\u003c/li>\n\u003cli>\u003ca href=\"http://cheeseplus.com/\">Cheese Plus\u003c/a> -- 2001 Polk St., S.F.\u003cbr>\nWhen I first moved to SF, I lived in Pacific Heights and would walk to work and quickly got in the habit of making a detour to Cheese Plus. As the name suggests, there’s not just cheese and I’ve also discovered instant favorites like crackers from \u003ca href=\"http://www.finecheese.co.uk/\">The Fine Cheese Co.\u003c/a> I’d spend the majority of my meager start-up salary on all the treats in there and have my friends laughing that instead of buying designer shoes, I was splurging on rare cheeses.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> -- 3639-18th St., S.F.\u003cbr>\nIt’s a 5-minute walk from my place to Bi-Rite Market, so I have become a regular there. In fact, I credit my many trips to Bi-Rite -- where I discovered new foods and their backstories -- as the source of my idea for FoodCrafters.\u003c/li>\n\u003cli>\u003ca href=\"http://www.miettecakes.com/\">Miette Confiserie\u003c/a> -- 449 Octavia St., S.F.\u003cbr>\nWith décor right out of the pages of a \u003ca href=\"http://www.roalddahl.com/\">Roald Dahl\u003c/a> book, Miette is as aesthetically pleasing as it is tasty. I lived in Hayes Valley when the confiserie opened and was immediately drawn to the carefully selected sweets, including chocolates from all over the world. \u003c/li>\n\u003cli>\u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a> -- 1168 Folsom St., S.F.\u003cbr>\nI arrived in San Francisco a wine drinker, but have been versed in the world of cocktails and beer thanks to knowledgeable places like City Beer Store, where there are always new beers to discover.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.nestsf.com/\">Nest\u003c/a> -- 2300 Fillmore St., S.F.\u003cbr>\nWhen I first moved to the Bay Area, I was over in Pacific Heights and would longingly walk by the eclectic boutique, Nest, everyday. When CHOW went from print to online, I treated myself by buying a set of hobnail glasses that I’ve kept to this day.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.heritageartifacts.com/\">Heritage Culinary Artifacts\u003c/a> -- Oxbow Market, 610 First St., Napa\u003cbr>\nThe Ferry Plaza is unparalleled -- except perhaps by downtown Napa’s Oxbow Market. There’s an antique store there, Heritage Artifacts, that I became addicted to when we filmed in the market for last fall’s FoodCrafters.\u003c/li>\n\u003cli>\u003ca href=\"http://www.heathceramics.com/go/heath/\">Heath Factory Store\u003c/a> -- 400 Gate 5 Rd., Sausalito\u003cbr>\nHeath has a cult following among the food and prop styling crowd, but it’s not all that affordable unless you go to the factory store. When I first found out about it, I headed over in an absurdly large van thinking there was no way I needed all that space. But a few dollars and a couple of hours later, I filled the van to the brim with boxes and boxes of discounted, yet still gorgeous plateware.\u003c/li>\n\u003cli>\u003ca href=\"http://mcevoyranch.com/\">McEvoy Olive Oil Ranch\u003c/a> -- 5935 Red Hill Rd., Petaluma\u003cbr>\nThere’s moments when you travel somewhere and the environment has just as much impact as the food. The McEvoy Olive Oil farm in Sonoma is one of those places. But be warned: by the end of their tour, you may be considering olive oil farming as a new career.\u003c/li>\n\u003cli>\u003ca href=\"http://www.themarshallstore.com/\">The Marshall Store\u003c/a> -- 19225 California 1, Marshall\u003cbr>\nDefinitely the farthest I’ve ever driven for oysters, The Marshall Store is as out of the way as it comes but is worth the trek. Fresh oysters, tangy BBQ sauce, and cold beer -- need I say more?\u003c/li>\n\u003cli>\u003ca href=\"http://www.touristclubsf.org/\">The Tourist Club\u003c/a> -- 30 Ridge Ave., Mill Valley\u003cbr>\nIt’s the hidden gems of the Bay Area that make it ever more interesting and Tourist Club is one of those very places. A few miles deep into the Muir Woods, the Tourist Club is a century-old German brauhaus that is closed to the public, except for a few hours each weekend. After an exhausting hike of Mt. Tam, there’s nothing better than pitchers of draft beer with friends on the Tourist Club’s sunny deck.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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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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"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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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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": {
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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",
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"source": "NPR"
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"how-i-built-this": {
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"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.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
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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. ",
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"order": 18
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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/",
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"source": "npr"
},
"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"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"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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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
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"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}
