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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/clift-hotel-alison-mcquade500.jpg\" alt=\"Alison McQuade at the Clift Hotel\" title=\"Alison McQuade at the Clift Hotel\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26059\">\u003cbr>\n\u003cem>Alison McQuade at the Clift Hotel\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.McQuadechutneys.com/\">McQuade’s Celtic Chutneys\u003c/a> are made by the San Francisco-based “Chutney Chef” Alison McQuade. This writer has seen McQuade’s chutneys used for private and catered events, as accoutrements with cheese and meat platters…and more. McQuade hails from Glasgow, Scotland, and has lived in the U.S. for the past thirty years. BAB contributor \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/12/14/take-5-with-alison-McQuade/\">Amy Sherman reported\u003c/a> in 2005 how McQuade got her start: \u003c/p>\n\u003cblockquote>\u003cp>“One year I made chutney to give away as Christmas presents. It was my grandmother's recipe and I went online to make labels and get jars. I gave some to my hairdresser and she asked me to bring some more over for one of her customers--I thought that was a wee bit cheeky! This was a gift after all. But it turned out she had a tasting going on and her customer was one of the owners of Cowgirl Creamery. My first paying customer, she said she wanted 60 of each flavor.”\u003c/p>\u003c/blockquote>\n\u003cp>Consumers can find the chutneys locally at \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl\u003c/a>, \u003ca href=\"http://www.irishcastle.com/catalog/\">Irish Castle Gift Shop\u003c/a>, \u003ca href=\"http://www.fallettifoods.com/\">Falletti Foods\u003c/a>, \u003ca href=\"http://cheeseplus.com/\">Cheese Plus\u003c/a>, and \u003ca href=\"http://wholefoodsmarket.com/stores/soma/\">Whole Foods SOMA\u003c/a>. This growing chutney business is the winner of a 2006 Independent Food Festival & Awards. McQuade shared with BAB some recent product developments: “I'm currently introducing a new line of jellies -- pomegranate habanero, serrano pepper, pear chocolate jalapeno, zinfandel chocolate and pinot noir.” \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>McQuade:\u003c/strong> “I have lived in ‘Tenderloin Heights’ for years and love this area with its proximity to shops, restaurants and the park at Grace Cathedral … only two blocks away!” She’s hoping “at some point in the very near future to start a little soup kitchen with the help of some local neighbors. There are so many aging and sick people around us here in San Francisco. I'd like to pitch in and help a little more. I work with \u003ca href=\"http://www.ministriesofgrace.org/dinnerwithgrace/\">Dinner With Grace\u003c/a>, [which is] a Grace Cathedral run service where volunteers cook food on Tuesday night twice a month. On the Wednesday, we deliver the food and eat with the residents of nearby SRO hotels.”\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Here are McQuade’s favorite food and drink spots:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>THE FAVORITES: \u003c/strong>\u003cbr>\nI love the Shakshuka from \u003ca href=\"http://www.sfcafezitouna.com/\">Cafe Zitouna\u003c/a> (North African) on Polk Street. It's generally breakfast food, but they serve it all day with lamb sausage and it's just amazing! \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.lahorekarahisanfrancisco.com/\">Lahore Karahi\u003c/a> -- I'm constantly in search for the best mattar paneer. I've found my favorite version yet is here. Unfortunately, they've been closed the past couple of weeks but are about to reopen so I can get my fix.\u003c/p>\n\u003cp>\u003ca href=\"http://farmtablesf.com/\">Farm:Table\u003c/a> does such lovely bites for breakfast. I love their daily boiled eggs served on baguette gussied up with bacon and greens, mushroom, radish and even chutney! They \u003ca href=\"http://twitter.com/#!/farmtable\">tweet\u003c/a> their menu every day and it's always mouthwatering! [\u003ca href=\"http://blogs.sfweekly.com/foodie/2010/08/farm_table_is_a_small_beautiful.php\">SFoodie noted\u003c/a> McQuade’s curry-gold habanero chutney served with said eggs last year ]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sugarcafesf.com/\">Sugar Café\u003c/a> (soups made from scratch every week day by Ignacio the soup king): I crave his cauliflower cheese soup. \u003c/p>\n\u003cp>\u003ca href=\"http://www.huntingtonhotel.com/\">The Huntington Hotel\u003c/a> for happy hour is one of my favorites. They oftentimes provide appetizers and there’s always something the chef has just whipped up on the spur of the moment.\u003c/p>\n\u003cp>\u003cstrong>GUILTY PLEASURE\u003c/strong>\u003cbr>\n\u003ca href=\"http://zantespizza.com/\">Zante's Indian pizza\u003c/a>: I will often have that delivered on a rainy night (they deliver all over the city). That's all I need … served with a refreshing amber beer!\u003c/p>\n\u003cp>\u003cstrong>WINE TIME\u003c/strong>\u003cbr>\nI have two favorite wine bars -- \u003ca href=\"http://www.thehiddenvine.com/\">Hidden Vine\u003c/a> (which is about to move to the financial area) but I'm one hundred percent certain something interesting is going to take its place.\u003c/p>\n\u003cp>Also, the \u003ca href=\"http://www.rosebowlflorist.com/\">Rosebowl Florist and Wine Bar\u003c/a>, a little hidden gem in opera plaza. Deidra keeps this rather small place stocked with an interesting and well-priced selection of wine. She'll often put out little plates of food to keep the regulars happy. A nice lively selection of people frequent this place almost every evening. \u003c/p>\n\u003cp>\u003cstrong>FOOD SHOPPING\u003c/strong>\u003cbr>\nI do like to shop in my neighborhood as well as the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>, where I get all my fresh fruit and vegetables. I like to support the mom and pop stores and the one near where I live, \u003ca href=\"http://marketmayflower.com/\">Mayflower Market\u003c/a> is the friendliest and best stocked of all the little markets. They have an incredible range of packaged food, organic, juices, [and a] and sandwich counter. Often times, the Mom will be making some delicious meatball dish with spices from scratch and she always insists everyone has a taste. \u003c/p>\n\u003cp>I also love to shop in Japantown--especially at \u003ca href=\"http://www.nijiya.com/\">Nijiya\u003c/a>, where they have an excellent selection of fresh fish and sashimi. I always leave with some crackers or little cookies individually wrapped. They make for interesting and well-received presents! \u003c/p>\n\u003cp>Need a present for yourself? For readers who don’t live near any of the stores that sell McQuade’s, the products are newly available on \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=mcquade+chutney&x=0&y=0\">Amazon.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Website: \u003ca href=\"http://www.McQuadechutneys.com/\">McQuade’s Celtic Chutneys\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/McQuadechutneys\">@mcquadechutneys\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/McQuades-Celtic-Chutney/73670928262?sk=wall\">McQuade's Celtic Chutney\u003c/a>\u003c/p>\n\n",
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"excerpt": "McQuade’s Celtic Chutneys are made by the San Francisco-based “Chutney Chef” Alison McQuade. This writer has seen McQuade’s chutneys used for private and catered events, as accoutrements with cheese and meat platters…and more. McQuade hails from Glasgow, Scotland, and has lived in the U.S. for the past thirty years. McQuade shared her local favorite food and drink spots with BAB.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/clift-hotel-alison-mcquade500.jpg\" alt=\"Alison McQuade at the Clift Hotel\" title=\"Alison McQuade at the Clift Hotel\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26059\">\u003cbr>\n\u003cem>Alison McQuade at the Clift Hotel\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.McQuadechutneys.com/\">McQuade’s Celtic Chutneys\u003c/a> are made by the San Francisco-based “Chutney Chef” Alison McQuade. This writer has seen McQuade’s chutneys used for private and catered events, as accoutrements with cheese and meat platters…and more. McQuade hails from Glasgow, Scotland, and has lived in the U.S. for the past thirty years. BAB contributor \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/12/14/take-5-with-alison-McQuade/\">Amy Sherman reported\u003c/a> in 2005 how McQuade got her start: \u003c/p>\n\u003cblockquote>\u003cp>“One year I made chutney to give away as Christmas presents. It was my grandmother's recipe and I went online to make labels and get jars. I gave some to my hairdresser and she asked me to bring some more over for one of her customers--I thought that was a wee bit cheeky! This was a gift after all. But it turned out she had a tasting going on and her customer was one of the owners of Cowgirl Creamery. My first paying customer, she said she wanted 60 of each flavor.”\u003c/p>\u003c/blockquote>\n\u003cp>Consumers can find the chutneys locally at \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl\u003c/a>, \u003ca href=\"http://www.irishcastle.com/catalog/\">Irish Castle Gift Shop\u003c/a>, \u003ca href=\"http://www.fallettifoods.com/\">Falletti Foods\u003c/a>, \u003ca href=\"http://cheeseplus.com/\">Cheese Plus\u003c/a>, and \u003ca href=\"http://wholefoodsmarket.com/stores/soma/\">Whole Foods SOMA\u003c/a>. This growing chutney business is the winner of a 2006 Independent Food Festival & Awards. McQuade shared with BAB some recent product developments: “I'm currently introducing a new line of jellies -- pomegranate habanero, serrano pepper, pear chocolate jalapeno, zinfandel chocolate and pinot noir.” \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>McQuade:\u003c/strong> “I have lived in ‘Tenderloin Heights’ for years and love this area with its proximity to shops, restaurants and the park at Grace Cathedral … only two blocks away!” She’s hoping “at some point in the very near future to start a little soup kitchen with the help of some local neighbors. There are so many aging and sick people around us here in San Francisco. I'd like to pitch in and help a little more. I work with \u003ca href=\"http://www.ministriesofgrace.org/dinnerwithgrace/\">Dinner With Grace\u003c/a>, [which is] a Grace Cathedral run service where volunteers cook food on Tuesday night twice a month. On the Wednesday, we deliver the food and eat with the residents of nearby SRO hotels.”\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Here are McQuade’s favorite food and drink spots:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>THE FAVORITES: \u003c/strong>\u003cbr>\nI love the Shakshuka from \u003ca href=\"http://www.sfcafezitouna.com/\">Cafe Zitouna\u003c/a> (North African) on Polk Street. It's generally breakfast food, but they serve it all day with lamb sausage and it's just amazing! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lahorekarahisanfrancisco.com/\">Lahore Karahi\u003c/a> -- I'm constantly in search for the best mattar paneer. I've found my favorite version yet is here. Unfortunately, they've been closed the past couple of weeks but are about to reopen so I can get my fix.\u003c/p>\n\u003cp>\u003ca href=\"http://farmtablesf.com/\">Farm:Table\u003c/a> does such lovely bites for breakfast. I love their daily boiled eggs served on baguette gussied up with bacon and greens, mushroom, radish and even chutney! They \u003ca href=\"http://twitter.com/#!/farmtable\">tweet\u003c/a> their menu every day and it's always mouthwatering! [\u003ca href=\"http://blogs.sfweekly.com/foodie/2010/08/farm_table_is_a_small_beautiful.php\">SFoodie noted\u003c/a> McQuade’s curry-gold habanero chutney served with said eggs last year ]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sugarcafesf.com/\">Sugar Café\u003c/a> (soups made from scratch every week day by Ignacio the soup king): I crave his cauliflower cheese soup. \u003c/p>\n\u003cp>\u003ca href=\"http://www.huntingtonhotel.com/\">The Huntington Hotel\u003c/a> for happy hour is one of my favorites. They oftentimes provide appetizers and there’s always something the chef has just whipped up on the spur of the moment.\u003c/p>\n\u003cp>\u003cstrong>GUILTY PLEASURE\u003c/strong>\u003cbr>\n\u003ca href=\"http://zantespizza.com/\">Zante's Indian pizza\u003c/a>: I will often have that delivered on a rainy night (they deliver all over the city). That's all I need … served with a refreshing amber beer!\u003c/p>\n\u003cp>\u003cstrong>WINE TIME\u003c/strong>\u003cbr>\nI have two favorite wine bars -- \u003ca href=\"http://www.thehiddenvine.com/\">Hidden Vine\u003c/a> (which is about to move to the financial area) but I'm one hundred percent certain something interesting is going to take its place.\u003c/p>\n\u003cp>Also, the \u003ca href=\"http://www.rosebowlflorist.com/\">Rosebowl Florist and Wine Bar\u003c/a>, a little hidden gem in opera plaza. Deidra keeps this rather small place stocked with an interesting and well-priced selection of wine. She'll often put out little plates of food to keep the regulars happy. A nice lively selection of people frequent this place almost every evening. \u003c/p>\n\u003cp>\u003cstrong>FOOD SHOPPING\u003c/strong>\u003cbr>\nI do like to shop in my neighborhood as well as the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>, where I get all my fresh fruit and vegetables. I like to support the mom and pop stores and the one near where I live, \u003ca href=\"http://marketmayflower.com/\">Mayflower Market\u003c/a> is the friendliest and best stocked of all the little markets. They have an incredible range of packaged food, organic, juices, [and a] and sandwich counter. Often times, the Mom will be making some delicious meatball dish with spices from scratch and she always insists everyone has a taste. \u003c/p>\n\u003cp>I also love to shop in Japantown--especially at \u003ca href=\"http://www.nijiya.com/\">Nijiya\u003c/a>, where they have an excellent selection of fresh fish and sashimi. I always leave with some crackers or little cookies individually wrapped. They make for interesting and well-received presents! \u003c/p>\n\u003cp>Need a present for yourself? For readers who don’t live near any of the stores that sell McQuade’s, the products are newly available on \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=mcquade+chutney&x=0&y=0\">Amazon.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Website: \u003ca href=\"http://www.McQuadechutneys.com/\">McQuade’s Celtic Chutneys\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/McQuadechutneys\">@mcquadechutneys\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/McQuades-Celtic-Chutney/73670928262?sk=wall\">McQuade's Celtic Chutney\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Danny Meyer Documentary: The Restaurateur",
"title": "Danny Meyer Documentary: The Restaurateur",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_danny_meyer-1.jpg\" alt=\"danny meyer and roger sherman\" title=\"danny meyer and roger sherman\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26016\">\u003cbr>\n\u003cem>Danny Meyer (left) and Roger Sherman (right)\u003c/em>\u003c/p>\n\u003cp>You know it's going to be a good day when it starts with a \u003ca href=\"http://lickmyspoon.com/nyeats/shack-stack-crack-shake-shack-ny/\">Shack Stack\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_03_shake-shack-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_03_shake-shack-1.jpg\" alt=\"shack stack at shake shack\" title=\"shack stack at shake shack\" width=\"373\" height=\"500\" class=\"alignnone size-full wp-image-26015\">\u003c/a>\u003cbr>\n\u003cem>Shack Stack (Shake Shack, NYC)\u003c/em>\u003c/p>\n\u003cp>With plans later that evening to attend a screening of the \u003ca href=\"http://www.ushgnyc.com/\">Danny Meyer\u003c/a> documentary, \u003ca href=\"http://www.florentinefilms.com/sherman/films/the-restauranteur/\">The Restaurateur\u003c/a>, followed by dinner at \u003ca href=\"http://www.themodernnyc.com/\">The Modern\u003c/a>…well, it was shaping up to be a full-fledged \u003cstrong>Danny Meyer Day\u003c/strong>. And I could not have been happier about it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_danny_meyer-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_danny_meyer-2.jpg\" alt=\"scallops at the modern\" title=\"scallops at the modern\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-26017\">\u003c/a>\u003cbr>\n\u003cem>Grilled Diver Scallops with roasted beets, swiss chard, and hazelnuts (The Modern, NYC)\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I've been a big fan of Meyer and his bevy of top notch restaurants for awhile now. As a fresh grad on the bottom of the corporate totem pole, while other pretty young things were shoe shopping, I added to my slush fund for dinner at \u003ca href=\"http://www.elevenmadisonpark.com/\">Eleven Madison Park\u003c/a>. When I discovered that my then-boyfriend-now-husband lived a few convenient blocks away from \u003ca href=\"http://www.bluesmoke.com/blue/index.html\">Blue Smoke\u003c/a> and their \u003cem>killer\u003c/em> mac & cheese, I knew it was a good omen. When I left New York for SF, I requested my friends bid me farewell at \u003ca href=\"http://www.shakeshack.com/\">Shake Shack\u003c/a> (still one of my ultimate happy places in life), with burgers and frozen custard shakes under the warm summer city night sky in Madison Square Park. \u003c/p>\n\u003cp>Later on, as my career has taken a turn into the food world, I've found renewed respect and admiration for the hospitality empire Danny Meyer has built. His book, \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/10/21/danny-meyer-at-the-commonwealth-club/\">Setting the Table\u003c/a>, is probably the closest thing to a business book I'll ever read. It delves into Meyer's business philosophy of \"enlightened hospitality\" and how it is the corner stone of every decision made, from staffing and training to building up the community surrounding a restaurant. Here's one of my favorite passages that has stuck with me: \u003c/p>\n\u003cblockquote>\u003cp>\"People duck as a natural reflex when something is hurled at them. Similarly, the excellence reflex is a natural reaction to fix something that isn't right, or to improve something that could be better. The \u003cstrong>excellence reflex\u003c/strong> is rooted in instinct and upbringing, and then constantly honed through awareness, caring, and practice. The overarching concern to do the right thing well is something we can't train for. Either it's there or it isn't. So we need to train how to hire for it.\"\u003c/p>\u003c/blockquote>\n\u003cp> -- Danny Meyer, \u003cem>Setting the Table\u003c/em> (pg. 142)\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Setting-Table-Transforming-Hospitality-Business/dp/0060742755\">Setting the Table\u003c/a> was written after Meyer had reached great success with eleven New York establishments under his belt. Filmed thirteen years ago, \u003cem>\u003cstrong>The Restaurateur\u003c/strong>\u003c/em> follows Meyer through a more uncertain time, documenting the whirlwind of simultaneously opening \u003cstrong>Eleven Madison Park\u003c/strong> and \u003cstrong>Tabla\u003c/strong> in 1998. The film is a blast from the past, seeing a Meyer as a young entrepreneur taking his first steps into the scary territory of expansion. The stress is palpable as deadlines fly by and the paint is literally still drying two hours before opening. The anticipation and little joys are captured moments like chef Kerry Heffernan meticulously measuring the height of the pots hanging over his burners (can't risk getting a concussion during service), or chef Floyd Cardoz creating what would later become a signature dish at Tabla. It's also a trip to see Tom Colicchio (then executive chef of \u003ca href=\"http://www.gramercytavern.com/\">Gramercy Tavern\u003c/a>) with hair.\u003c/p>\n\u003cp>Much has changed since the movie was made. Meyer has seen his first restaurant closing with \u003cstrong>Tabla\u003c/strong> shuttering in December 2010. Peruvian restaurateur \u003cstrong>Gastón Acurio\u003c/strong>, who opened \u003ca href=\"http://www.lamarcebicheria.com/web/index.php\">La Mar Cebicheria\u003c/a> on the Embarcadero, has plans to open a cevicheria in the space by August. Chef \u003cstrong>Floyd Cardoz\u003c/strong> will be keeping busy though as the chef of \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2011/03/08/north-end-grill-will-be-danny-meyers-downtown-restaurant/\">North End Grill\u003c/a>, Meyer's new restaurant in Battery Park City set to open towards the end of the year. You can also catch Cardoz on the next season of \u003cem>Top Chef Masters\u003c/em>. \u003cstrong>Eleven Madison Park\u003c/strong> still stands proudly with its four stars from \u003cem>The New York Times\u003c/em> under the leadership of chef \u003cstrong>Daniel Humm\u003c/strong>. \u003c/p>\n\u003cp>Meanwhile, Danny Meyer's \u003ca href=\"http://www.ushgnyc.com/\">Union Square Hospitality Group\u003c/a> continues to grow as we speak. \u003ca href=\"http://whitney.org/Visit/Cafe\">Untitled\u003c/a> recently opened at the Whitney, and the \u003ca href=\"http://www.shakeshack.com/\">Shake Shack\u003c/a> empire expands to DC (coming soon, Spring 2011), Westport, CT (Summer 2011), even the Middle East (Dubai just opened; Kuwait City coming in Summer 2011). There was a time when Meyer would only consider opening a new restaurant within walking distance of his existing restaurants. That rule has given away to one which allows him to continue promoting from within, creating growth opportunities for valued talent to keep rising within the company. Enlightened hospitality at its core. And great burgers for all. \u003c/p>\n\u003cp>\u003ca href=\"http://firstrunfeatures.com/restaurateurdvd.html\">The Restaurateur\u003c/a> is available on DVD and soon to be released on \u003ca href=\"http://www.netflix.com/Movie/The-Restaurateur/70169904?strkid=622772456_0_0&lnkctr=srchrd-sr&strackid=71e530f9d12e75aa_0_srl&trkid=222336\">Netflix\u003c/a>. \u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/13710775\" width=\"500\" height=\"375\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/13710775\">The RESTAURATEUR trailer\u003c/a> from \u003ca href=\"http://vimeo.com/user1880216\">Roger Sherman, Florentine Films\u003c/a>.\u003c/p>\n\n",
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"excerpt": "A look into \u003cem>The Restaurateur\u003c/em>, a documentary following Danny Meyer through the whirlwind dual openings of Eleven Madison Park and Tabla in 1998.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_danny_meyer-1.jpg\" alt=\"danny meyer and roger sherman\" title=\"danny meyer and roger sherman\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26016\">\u003cbr>\n\u003cem>Danny Meyer (left) and Roger Sherman (right)\u003c/em>\u003c/p>\n\u003cp>You know it's going to be a good day when it starts with a \u003ca href=\"http://lickmyspoon.com/nyeats/shack-stack-crack-shake-shack-ny/\">Shack Stack\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_03_shake-shack-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_03_shake-shack-1.jpg\" alt=\"shack stack at shake shack\" title=\"shack stack at shake shack\" width=\"373\" height=\"500\" class=\"alignnone size-full wp-image-26015\">\u003c/a>\u003cbr>\n\u003cem>Shack Stack (Shake Shack, NYC)\u003c/em>\u003c/p>\n\u003cp>With plans later that evening to attend a screening of the \u003ca href=\"http://www.ushgnyc.com/\">Danny Meyer\u003c/a> documentary, \u003ca href=\"http://www.florentinefilms.com/sherman/films/the-restauranteur/\">The Restaurateur\u003c/a>, followed by dinner at \u003ca href=\"http://www.themodernnyc.com/\">The Modern\u003c/a>…well, it was shaping up to be a full-fledged \u003cstrong>Danny Meyer Day\u003c/strong>. And I could not have been happier about it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_danny_meyer-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_danny_meyer-2.jpg\" alt=\"scallops at the modern\" title=\"scallops at the modern\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-26017\">\u003c/a>\u003cbr>\n\u003cem>Grilled Diver Scallops with roasted beets, swiss chard, and hazelnuts (The Modern, NYC)\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've been a big fan of Meyer and his bevy of top notch restaurants for awhile now. As a fresh grad on the bottom of the corporate totem pole, while other pretty young things were shoe shopping, I added to my slush fund for dinner at \u003ca href=\"http://www.elevenmadisonpark.com/\">Eleven Madison Park\u003c/a>. When I discovered that my then-boyfriend-now-husband lived a few convenient blocks away from \u003ca href=\"http://www.bluesmoke.com/blue/index.html\">Blue Smoke\u003c/a> and their \u003cem>killer\u003c/em> mac & cheese, I knew it was a good omen. When I left New York for SF, I requested my friends bid me farewell at \u003ca href=\"http://www.shakeshack.com/\">Shake Shack\u003c/a> (still one of my ultimate happy places in life), with burgers and frozen custard shakes under the warm summer city night sky in Madison Square Park. \u003c/p>\n\u003cp>Later on, as my career has taken a turn into the food world, I've found renewed respect and admiration for the hospitality empire Danny Meyer has built. His book, \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/10/21/danny-meyer-at-the-commonwealth-club/\">Setting the Table\u003c/a>, is probably the closest thing to a business book I'll ever read. It delves into Meyer's business philosophy of \"enlightened hospitality\" and how it is the corner stone of every decision made, from staffing and training to building up the community surrounding a restaurant. Here's one of my favorite passages that has stuck with me: \u003c/p>\n\u003cblockquote>\u003cp>\"People duck as a natural reflex when something is hurled at them. Similarly, the excellence reflex is a natural reaction to fix something that isn't right, or to improve something that could be better. The \u003cstrong>excellence reflex\u003c/strong> is rooted in instinct and upbringing, and then constantly honed through awareness, caring, and practice. The overarching concern to do the right thing well is something we can't train for. Either it's there or it isn't. So we need to train how to hire for it.\"\u003c/p>\u003c/blockquote>\n\u003cp> -- Danny Meyer, \u003cem>Setting the Table\u003c/em> (pg. 142)\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Setting-Table-Transforming-Hospitality-Business/dp/0060742755\">Setting the Table\u003c/a> was written after Meyer had reached great success with eleven New York establishments under his belt. Filmed thirteen years ago, \u003cem>\u003cstrong>The Restaurateur\u003c/strong>\u003c/em> follows Meyer through a more uncertain time, documenting the whirlwind of simultaneously opening \u003cstrong>Eleven Madison Park\u003c/strong> and \u003cstrong>Tabla\u003c/strong> in 1998. The film is a blast from the past, seeing a Meyer as a young entrepreneur taking his first steps into the scary territory of expansion. The stress is palpable as deadlines fly by and the paint is literally still drying two hours before opening. The anticipation and little joys are captured moments like chef Kerry Heffernan meticulously measuring the height of the pots hanging over his burners (can't risk getting a concussion during service), or chef Floyd Cardoz creating what would later become a signature dish at Tabla. It's also a trip to see Tom Colicchio (then executive chef of \u003ca href=\"http://www.gramercytavern.com/\">Gramercy Tavern\u003c/a>) with hair.\u003c/p>\n\u003cp>Much has changed since the movie was made. Meyer has seen his first restaurant closing with \u003cstrong>Tabla\u003c/strong> shuttering in December 2010. Peruvian restaurateur \u003cstrong>Gastón Acurio\u003c/strong>, who opened \u003ca href=\"http://www.lamarcebicheria.com/web/index.php\">La Mar Cebicheria\u003c/a> on the Embarcadero, has plans to open a cevicheria in the space by August. Chef \u003cstrong>Floyd Cardoz\u003c/strong> will be keeping busy though as the chef of \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2011/03/08/north-end-grill-will-be-danny-meyers-downtown-restaurant/\">North End Grill\u003c/a>, Meyer's new restaurant in Battery Park City set to open towards the end of the year. You can also catch Cardoz on the next season of \u003cem>Top Chef Masters\u003c/em>. \u003cstrong>Eleven Madison Park\u003c/strong> still stands proudly with its four stars from \u003cem>The New York Times\u003c/em> under the leadership of chef \u003cstrong>Daniel Humm\u003c/strong>. \u003c/p>\n\u003cp>Meanwhile, Danny Meyer's \u003ca href=\"http://www.ushgnyc.com/\">Union Square Hospitality Group\u003c/a> continues to grow as we speak. \u003ca href=\"http://whitney.org/Visit/Cafe\">Untitled\u003c/a> recently opened at the Whitney, and the \u003ca href=\"http://www.shakeshack.com/\">Shake Shack\u003c/a> empire expands to DC (coming soon, Spring 2011), Westport, CT (Summer 2011), even the Middle East (Dubai just opened; Kuwait City coming in Summer 2011). There was a time when Meyer would only consider opening a new restaurant within walking distance of his existing restaurants. That rule has given away to one which allows him to continue promoting from within, creating growth opportunities for valued talent to keep rising within the company. Enlightened hospitality at its core. And great burgers for all. \u003c/p>\n\u003cp>\u003ca href=\"http://firstrunfeatures.com/restaurateurdvd.html\">The Restaurateur\u003c/a> is available on DVD and soon to be released on \u003ca href=\"http://www.netflix.com/Movie/The-Restaurateur/70169904?strkid=622772456_0_0&lnkctr=srchrd-sr&strackid=71e530f9d12e75aa_0_srl&trkid=222336\">Netflix\u003c/a>. \u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/13710775\" width=\"500\" height=\"375\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/13710775\">The RESTAURATEUR trailer\u003c/a> from \u003ca href=\"http://vimeo.com/user1880216\">Roger Sherman, Florentine Films\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Secrets of Fifth Floor Chef David Bazirgan",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/david-bazirgan1.jpg\" alt=\"Chef David Bazirgan. Photo by Meigan Canfield\" title=\"Chef David Bazirgan. Photo by Meigan Canfield\" width=\"500\" height=\"336\" class=\"alignnone size-full wp-image-25481\">\u003cbr>\n\u003cem>Chef David Bazirgan. Photo: Meigan Canfield\u003c/em> \u003c/p>\n\u003cp>Don’t let David Bazirgan’s “\u003ca href=\"http://eater.com/archives/2011/02/18/eaters-hottest-chef-in-america-sfs-david-bazirgan.php\">America’s Hottest Chef\u003c/a>” crown--from Eater readers--keep you from noticing his considerable kitchen prowess (and \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/02/18/favorite-dishes-tongue-at-one-market-uni-flan-at-fifth-floor/\">uni flan\u003c/a>) as Executive Chef at Fifth Floor Restaurant in San Francisco. The Massachusetts native trained at the Cambridge School of Culinary Arts. As a young chef, he spent line cook time at Olives Restaurant (helmed by \u003ca href=\"http://www.toddenglish.com/\">Todd English\u003c/a>, who has his own history of being considered a hot chef) as well as Boston’s \u003ca href=\"http://www.no9park.com/\">Number 9\u003c/a>, a James Beard awarded restaurant headed up by Bazirgan’s mentor, Barbara Lynch. \u003c/p>\n\u003cp>In 2005, Bazirgan won a \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2005/sf/html/fois_gras_d_bazirgan.shtml\">StarChefs' Rising Star\u003c/a> as \u003ca href=\"http://www.yelp.com/biz/baraka-san-francisco\">Baraka’s\u003c/a> (in Potrero Hill) Chef. Bazirgan worked in the Bay Area at Elisabeth Daniel in 2003 before working with restaurateur Jocelyn Bulow at Baraka, where he turned out food that showed proper French technique, with Moroccan and Spanish influences. The San Francisco Chronicle gave Baraka three stars in 2005, and “Baz” nailed the publication’s \u003ca href=\"http://articles.sfgate.com/2005-01-30/living/17356950_1_restaurant-france-braised\">Rising Star Chef Award\u003c/a> the same year. In 2008, Bazirgan plied his culinary craft with Provencal touches at \u003ca href=\"http://www.chezpaparesto.com/\">Chez Papa Resto\u003c/a> (at Mint Plaza), which was awarded three stars by the San Francisco Chronicle. The newlywed chef lives with his wife Michele in Potrero Hill; the two have been together for over six years. Bazirgan said that because he’s been in San Francisco for over eight years, “it feels like home now.” \u003c/p>\n\u003cp>\u003cstrong>Where do you like to shop for food?\u003c/strong>\u003cbr>\n I love getting into the different ethnic neighborhoods and shopping there. I like seeing the different fresh produce, spices, and ingredients. I love going to \u003ca href=\"http://www.nijiya.com/\">Nijiya market\u003c/a> in Japantown, \u003ca href=\"http://www.yelp.com/biz/new-luen-sing-fish-market-san-francisco\">Luen Sing\u003c/a> fish market in Chinatown and the \u003ca href=\"http://www.yelp.com/biz/mission-market-meat-department-san-francisco#query:mission%20meat%20market\">Mission Meat Market\u003c/a> in The Mission. \u003c/p>\n\u003cp>\u003cstrong>Favorite food & drink spots?\u003c/strong>\u003cbr>\nI really love going to \u003ca href=\"http://serpentinesf.com/\">Serpentine\u003c/a> for brunch—the chicken fried steak and eggs is great, and it’s in my neighborhood. I also really love the food and cocktail program at \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> and am frequently there on a night off.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Favorite Mom & Pop joints? \u003c/strong>\u003cbr>\nI’m a big \u003ca href=\"http://www.emmysspaghettishack.com/\">Emmy’s Spaghetti Shack\u003c/a> fan—nothing quite like that place! \u003ca href=\"http://www.trulymedsf.com/\">Truly Mediterranean\u003c/a> on 16th and Valencia is also a favorite spot—their lamb shawerma is so good! \u003c/p>\n\u003cp>\u003cstrong>Where do you go for date night?\u003c/strong>\u003cbr>\nMichele and I usually are busy checking out the newest spot, or visiting our friends’ restaurants: Aziza, \u003ca href=\"http://www.unapizza.com/\">Una Pizza Napolatena\u003c/a> and \u003ca href=\"http://umisf.com/\">Umi Sushi\u003c/a> in Potrero Hill. \u003c/p>\n\u003cp>\u003cstrong>Guiltiest local food pleasure?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.roliroti.com/\">RoliRoti!\u003c/a> Nothing beats that porchetta sandwich—which is often my breakfast on market days.\u003c/p>\n\u003cp>\u003cstrong>Any news on projects we should know about?\u003c/strong>\u003cbr>\nNope! Just adjusting and staying busy at the Fifth Floor!\u003c/p>\n\u003cp>\u003cem>While he adjusts to the new(ish) restaurant gig, readers can now plot where to spot this chef who happens to hold a title that includes the word “hot.”\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/david-bazirgan2.jpg\" alt=\"Chef David Bazirgan. Photo by Meigan Canfield\" title=\"Chef David Bazirgan. Photo by Meigan Canfield\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25483\">\u003cbr>\n\u003cem>Chef David Bazirgan. Photo: Meigan Canfield\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/david-bazirgan1.jpg\" alt=\"Chef David Bazirgan. Photo by Meigan Canfield\" title=\"Chef David Bazirgan. Photo by Meigan Canfield\" width=\"500\" height=\"336\" class=\"alignnone size-full wp-image-25481\">\u003cbr>\n\u003cem>Chef David Bazirgan. Photo: Meigan Canfield\u003c/em> \u003c/p>\n\u003cp>Don’t let David Bazirgan’s “\u003ca href=\"http://eater.com/archives/2011/02/18/eaters-hottest-chef-in-america-sfs-david-bazirgan.php\">America’s Hottest Chef\u003c/a>” crown--from Eater readers--keep you from noticing his considerable kitchen prowess (and \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/02/18/favorite-dishes-tongue-at-one-market-uni-flan-at-fifth-floor/\">uni flan\u003c/a>) as Executive Chef at Fifth Floor Restaurant in San Francisco. The Massachusetts native trained at the Cambridge School of Culinary Arts. As a young chef, he spent line cook time at Olives Restaurant (helmed by \u003ca href=\"http://www.toddenglish.com/\">Todd English\u003c/a>, who has his own history of being considered a hot chef) as well as Boston’s \u003ca href=\"http://www.no9park.com/\">Number 9\u003c/a>, a James Beard awarded restaurant headed up by Bazirgan’s mentor, Barbara Lynch. \u003c/p>\n\u003cp>In 2005, Bazirgan won a \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2005/sf/html/fois_gras_d_bazirgan.shtml\">StarChefs' Rising Star\u003c/a> as \u003ca href=\"http://www.yelp.com/biz/baraka-san-francisco\">Baraka’s\u003c/a> (in Potrero Hill) Chef. Bazirgan worked in the Bay Area at Elisabeth Daniel in 2003 before working with restaurateur Jocelyn Bulow at Baraka, where he turned out food that showed proper French technique, with Moroccan and Spanish influences. The San Francisco Chronicle gave Baraka three stars in 2005, and “Baz” nailed the publication’s \u003ca href=\"http://articles.sfgate.com/2005-01-30/living/17356950_1_restaurant-france-braised\">Rising Star Chef Award\u003c/a> the same year. In 2008, Bazirgan plied his culinary craft with Provencal touches at \u003ca href=\"http://www.chezpaparesto.com/\">Chez Papa Resto\u003c/a> (at Mint Plaza), which was awarded three stars by the San Francisco Chronicle. The newlywed chef lives with his wife Michele in Potrero Hill; the two have been together for over six years. Bazirgan said that because he’s been in San Francisco for over eight years, “it feels like home now.” \u003c/p>\n\u003cp>\u003cstrong>Where do you like to shop for food?\u003c/strong>\u003cbr>\n I love getting into the different ethnic neighborhoods and shopping there. I like seeing the different fresh produce, spices, and ingredients. I love going to \u003ca href=\"http://www.nijiya.com/\">Nijiya market\u003c/a> in Japantown, \u003ca href=\"http://www.yelp.com/biz/new-luen-sing-fish-market-san-francisco\">Luen Sing\u003c/a> fish market in Chinatown and the \u003ca href=\"http://www.yelp.com/biz/mission-market-meat-department-san-francisco#query:mission%20meat%20market\">Mission Meat Market\u003c/a> in The Mission. \u003c/p>\n\u003cp>\u003cstrong>Favorite food & drink spots?\u003c/strong>\u003cbr>\nI really love going to \u003ca href=\"http://serpentinesf.com/\">Serpentine\u003c/a> for brunch—the chicken fried steak and eggs is great, and it’s in my neighborhood. I also really love the food and cocktail program at \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> and am frequently there on a night off.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Favorite Mom & Pop joints? \u003c/strong>\u003cbr>\nI’m a big \u003ca href=\"http://www.emmysspaghettishack.com/\">Emmy’s Spaghetti Shack\u003c/a> fan—nothing quite like that place! \u003ca href=\"http://www.trulymedsf.com/\">Truly Mediterranean\u003c/a> on 16th and Valencia is also a favorite spot—their lamb shawerma is so good! \u003c/p>\n\u003cp>\u003cstrong>Where do you go for date night?\u003c/strong>\u003cbr>\nMichele and I usually are busy checking out the newest spot, or visiting our friends’ restaurants: Aziza, \u003ca href=\"http://www.unapizza.com/\">Una Pizza Napolatena\u003c/a> and \u003ca href=\"http://umisf.com/\">Umi Sushi\u003c/a> in Potrero Hill. \u003c/p>\n\u003cp>\u003cstrong>Guiltiest local food pleasure?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.roliroti.com/\">RoliRoti!\u003c/a> Nothing beats that porchetta sandwich—which is often my breakfast on market days.\u003c/p>\n\u003cp>\u003cstrong>Any news on projects we should know about?\u003c/strong>\u003cbr>\nNope! Just adjusting and staying busy at the Fifth Floor!\u003c/p>\n\u003cp>\u003cem>While he adjusts to the new(ish) restaurant gig, readers can now plot where to spot this chef who happens to hold a title that includes the word “hot.”\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/david-bazirgan2.jpg\" alt=\"Chef David Bazirgan. Photo by Meigan Canfield\" title=\"Chef David Bazirgan. Photo by Meigan Canfield\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25483\">\u003cbr>\n\u003cem>Chef David Bazirgan. Photo: Meigan Canfield\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Happy spring! The vernal equinox, daylight savings time, and the Jewish holiday of Purim may all be upon us, but brrrr! With umbrella-destroying winds, tornado watches along the coast, and socks-drenching rain, it's feeling much more like winter than balmy spring. Oh well--remember all those sunbathing days we got back in January? \u003c/p>\n\u003cp>Like most of us, bees prefer to stay inside where it's warm and dry on days like this, snuggling together in a big bee-ball to keep themselves, and especially their queen, nice and toasty. But for humans, the show must go on, and so \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>'s honey celebration at the San Francisco Ferry Plaza Farmers' Market on Saturday, March 19th went on even in the teeth of blowing rain. Once a month from February through November, CUESA will be hosting a celebration for a different fruit, vegetable, or product, featuring tastings, ask the farmer (or producer) sessions, and a variety of cooking demonstrations by local chefs and cookbook authors. Last month was citrus; this month, for the first time, was honey. \u003c/p>\n\u003cp>First up behind the counter was Margo True, food editor of \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> magazine and the author (along with her staff) of Sunset's latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. The book, which comes out next week, came out of a series of homesteading projects undertaken by Sunset over the last couple of years. \"We wanted to get back to the Lane brothers' original vision for Sunset, which was as a laboratory for Western living,\" said True. With a spacious garden, room for bees and chickens, the ability to get a \"milk share\" from a cow living at a nearby farm, and lots of kitchen room for testing, True and her team set out to see if they could make or source everything--even flour and sea salt--from as close to the magazine's Menlo Park campus as possible. The results were sometimes spectacular, sometimes frustrating, but all of it got incorporated into the book. True tried to be as honest as possible, promising that they \"definitely wrote about what bombed,\" too. \u003c/p>\n\u003cp>However, on this gray morning, True was here to show off two recipes that promise big payback for not too much effort. A custard-based honey ice cream, made with honey from the magazine's own hives, had a suave, salted-caramel edge, thanks to a drizzle of honey on top and a sprinkle of sea salt. It's more lusciously creamy than sweet, but the honey flavor still comes through. Even though it was hardly ice cream weather, the crowd snapped up every sample and scraped the cups clean. \u003c/p>\n\u003cp>Next came strawberry jam, made of nothing more than ripe early-season berries, honey, and a dash of lemon juice. Rather than cook it on the stovetop, where the direct heat could scorch the mixture, True spread out her chunky berry puree in a thin layer on a baking sheet, then revealed her secret: a long, gentle bake in a slow oven, which would gently condense it down while preserving the berries' ripe flavor. Spread on slices of Acme bread, the finished jam did taste remarkably fresh, with a soft consistency somewhere between jam and compote, perfect for a yogurt parfait topped with granola and a handful of fresh berries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I was researching my own book about honey a decade ago, Helene Marshall and her husband, beekeeper Spencer Marshall of \u003ca href=\"http://www.marshallsfarmhoney.com\">Marshall's Farm Honey\u003c/a>, took me around their bee house, let me scoop a fingerful of eucalyptus honey straight out of the comb, and even let their bees model for photographs. Now, ten years later, Helene is still talking up the beauty of bees and the importance of local honey (and local pollinators), and finally, people are ready to hear what she has to say. Speaking about the recent resurgence of interest in backyard beekeeping, she said, \"The biggest, best, and most important thing to come out of this is that people have respect for bees and beekeepers now, and a real appreciation of honey. People realize that we need those bees!\" \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/helenemarshall500.jpg\" alt=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel\" title=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25249\">\u003cbr>\n\u003cem>Helene Marshall of Marshall's Farm Honey, offering samples of Fairmont Hotel\u003c/em>\u003c/p>\n\u003cp>In front of the audience with J.W. Foster, executive chef of San Francisco's \u003ca href=\"http://www.fairmont.com/sanfrancisco\">Fairmont Hotel\u003c/a>, Helene talked about their latest project, putting hives on the Fairmont's roof. \"I'm San Francisco born and raised, went to my junior and senior proms at the Fairmont, so it feels like our bees are going home. They can hitch a ride on a cable car...it's so San Francisco, I love it!\" On warm days, the bees like to nip up to the penthouse level to sip from the fountains, getting a free look at that $15,000-a-night view. \u003c/p>\n\u003cp>So far, the Fairmont is hosting four hives, all very healthy. Last week's harvest yielded 60 pounds of honey, with a light, floral-herbal taste and an early-spring hint of eucalyptus. \"This honey was harvested last week, extracted a couple of days ago and bottled this morning,\" said Helene. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/fairmonthoney500.jpg\" alt=\"Marshalls Farm Fairmont Hotel honey\" title=\"Marshalls Farm Fairmont Hotel honey\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25247\">\u003cbr>\n\u003cem>Marshall's Farm Fairmont Hotel honey\u003c/em>\u003c/p>\n\u003cp>With a lot of fresh honey at his disposal, Foster and his kitchen staff are experimenting to see what they can use it for. Their latest creation is an unctuous duck-egg aioli with olive oil, garlic, rosemary, and a touch of honey, used to dress chopped raw beef tartare with stovetop-smoked onions and cress salad on walnut crostini. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Ice cream, beef tartare...finally, the last chef, Brandon Jew of \u003ca href=\"http://www.baragricole.com\">Bar Agricole\u003c/a>, promised something hot, a hot toddy made with brandy, chartreuse, honey from \u003ca href=\"http://awhawkinsapiaries.com\">Alan Hawkins' apiaries\u003c/a>, bitters, and lemon peel. He made some mostarda, too, his spin on Bologna's favorite tart-sweet relish, a late-winter version made from brandied, spiced raisins mixed with a honey-based Seville orange marmalade, and served over a slice of pork pate. A few sips, and hey, was that a ray of sunshine coming down? \u003c/p>\n\u003cfieldset class=\"hrecipe\">\nRecipes reprinted by permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. \n\u003clegend class=\"fn\">Recipe: Strawberry Oven Jam\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>Making strawberry jam without sugar or commercial pectin is challenging. Honey tends to burn over high heat, resulting in a bitter jam, while a slow-cooker yields a jam that is too liquidy. Stephanie Dean, Sunset’s kitchen test manager, kept at it and finally arrived at this easy method, which produces a not-too-sweet, fresh-tasting jam with a nice, spreadable consistency.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">2 hours 30 min\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 45 min \u003cspan class=\"value-title\" title=\"PT2H45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">about 1 cup\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/strawbjam500.jpg\" alt=\"Strawberry Oven Jam\" title=\"Strawberry Oven Jam\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25251 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 pints strawberries, hulled\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons honey, plus more to taste (optional)\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat the oven to 200°F. Combine the strawberries, honey, and lemon juice in a food processor and pulse 20 to 30 times to chop the berries, stopping to scrape\u003cbr>\ndown the sides of the work bowl as needed. Be careful you don’t puree the berries.\u003c/li>\n\u003cli>Spread the strawberry mixture in a thin, even layer on a rimmed baking sheet. Bake, scraping up and stirring with a flat, wide metal spatula every hour and then\u003cbr>\nrespreading into an even layer, until the jam is as thick as you like, 2 to 3 hours. It will continue to thicken slightly as it cools.\u003c/li>\n\u003cli>Let cool, then transfer to an airtight container. Stir in more honey before serving if you want a sweeter jam. \u003c/li>\n\u003cli>\u003cstrong>Note:\u003c/strong> The jam will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Honey Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>We were knocked out by the intensely floral, seductive flavor of our honey in this simple, lovely ice cream, created by Sunset's recipe editor Amy Machnak. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">6 hrs 20 min \u003cspan class=\"value-title\" title=\"PT6H20M\">\u003c/span> (includes 6 hours freezing time)\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 cups\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/honeyicecream500.jpg\" alt=\"Honey ice cream\" title=\"Honey ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25252 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 cups heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups whole milk\u003c/li>\n\u003cli class=\"ingredient\">4 large egg yolks\u003c/li>\n\u003cli class=\"ingredient\">About 1 cup honey\u003c/li>\n\u003cli class=\"ingredient\">Pinch of fine sea salt, plus more for finishing\u003c/li>\n\u003cli class=\"ingredient\">Ice cubes\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Pour the cream and milk into a medium saucepan and bring to a simmer over medium heat. Right before it comes to a simmer, in a medium heatproof bowl, whisk\u003cbr>\ntogether the egg yolks, 3/4 cup of the honey, and the salt.\u003c/li>\n\u003cli> Immediately pour the cream and milk slowly into the yolk mixture while whisking constantly. Return the mixture to the pan and cook over medium heat, stirring constantly and adjusting the heat to prevent the mixture from boiling, until it begins to thicken, about 8 minutes.\u003c/li>\n\u003cli>Fill a large bowl with ice cubes and water, and nest a medium bowl in the ice water. Strain the custard mixture through a fine-mesh strainer into the medium bowl. Let cool completely, stirring occasionally and replacing the ice if needed.\u003c/li>\n\u003cli>Freeze in an ice cream maker according to the manufacturer’s directions. Transfer to an airtight container and freeze until firm, at least 6 hours or up to 2 weeks.\u003c/li>\n\u003cli>To serve, scoop ice cream into bowls. Drizzle with more honey and top with a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Happy spring! The vernal equinox, daylight savings time, and the Jewish holiday of Purim may all be upon us, but brrrr! With umbrella-destroying winds, tornado watches along the coast, and socks-drenching rain, it's feeling much more like winter than balmy spring. Oh well--remember all those sunbathing days we got back in January? \u003c/p>\n\u003cp>Like most of us, bees prefer to stay inside where it's warm and dry on days like this, snuggling together in a big bee-ball to keep themselves, and especially their queen, nice and toasty. But for humans, the show must go on, and so \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>'s honey celebration at the San Francisco Ferry Plaza Farmers' Market on Saturday, March 19th went on even in the teeth of blowing rain. Once a month from February through November, CUESA will be hosting a celebration for a different fruit, vegetable, or product, featuring tastings, ask the farmer (or producer) sessions, and a variety of cooking demonstrations by local chefs and cookbook authors. Last month was citrus; this month, for the first time, was honey. \u003c/p>\n\u003cp>First up behind the counter was Margo True, food editor of \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> magazine and the author (along with her staff) of Sunset's latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. The book, which comes out next week, came out of a series of homesteading projects undertaken by Sunset over the last couple of years. \"We wanted to get back to the Lane brothers' original vision for Sunset, which was as a laboratory for Western living,\" said True. With a spacious garden, room for bees and chickens, the ability to get a \"milk share\" from a cow living at a nearby farm, and lots of kitchen room for testing, True and her team set out to see if they could make or source everything--even flour and sea salt--from as close to the magazine's Menlo Park campus as possible. The results were sometimes spectacular, sometimes frustrating, but all of it got incorporated into the book. True tried to be as honest as possible, promising that they \"definitely wrote about what bombed,\" too. \u003c/p>\n\u003cp>However, on this gray morning, True was here to show off two recipes that promise big payback for not too much effort. A custard-based honey ice cream, made with honey from the magazine's own hives, had a suave, salted-caramel edge, thanks to a drizzle of honey on top and a sprinkle of sea salt. It's more lusciously creamy than sweet, but the honey flavor still comes through. Even though it was hardly ice cream weather, the crowd snapped up every sample and scraped the cups clean. \u003c/p>\n\u003cp>Next came strawberry jam, made of nothing more than ripe early-season berries, honey, and a dash of lemon juice. Rather than cook it on the stovetop, where the direct heat could scorch the mixture, True spread out her chunky berry puree in a thin layer on a baking sheet, then revealed her secret: a long, gentle bake in a slow oven, which would gently condense it down while preserving the berries' ripe flavor. Spread on slices of Acme bread, the finished jam did taste remarkably fresh, with a soft consistency somewhere between jam and compote, perfect for a yogurt parfait topped with granola and a handful of fresh berries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I was researching my own book about honey a decade ago, Helene Marshall and her husband, beekeeper Spencer Marshall of \u003ca href=\"http://www.marshallsfarmhoney.com\">Marshall's Farm Honey\u003c/a>, took me around their bee house, let me scoop a fingerful of eucalyptus honey straight out of the comb, and even let their bees model for photographs. Now, ten years later, Helene is still talking up the beauty of bees and the importance of local honey (and local pollinators), and finally, people are ready to hear what she has to say. Speaking about the recent resurgence of interest in backyard beekeeping, she said, \"The biggest, best, and most important thing to come out of this is that people have respect for bees and beekeepers now, and a real appreciation of honey. People realize that we need those bees!\" \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/helenemarshall500.jpg\" alt=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel\" title=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25249\">\u003cbr>\n\u003cem>Helene Marshall of Marshall's Farm Honey, offering samples of Fairmont Hotel\u003c/em>\u003c/p>\n\u003cp>In front of the audience with J.W. Foster, executive chef of San Francisco's \u003ca href=\"http://www.fairmont.com/sanfrancisco\">Fairmont Hotel\u003c/a>, Helene talked about their latest project, putting hives on the Fairmont's roof. \"I'm San Francisco born and raised, went to my junior and senior proms at the Fairmont, so it feels like our bees are going home. They can hitch a ride on a cable car...it's so San Francisco, I love it!\" On warm days, the bees like to nip up to the penthouse level to sip from the fountains, getting a free look at that $15,000-a-night view. \u003c/p>\n\u003cp>So far, the Fairmont is hosting four hives, all very healthy. Last week's harvest yielded 60 pounds of honey, with a light, floral-herbal taste and an early-spring hint of eucalyptus. \"This honey was harvested last week, extracted a couple of days ago and bottled this morning,\" said Helene. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/fairmonthoney500.jpg\" alt=\"Marshalls Farm Fairmont Hotel honey\" title=\"Marshalls Farm Fairmont Hotel honey\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25247\">\u003cbr>\n\u003cem>Marshall's Farm Fairmont Hotel honey\u003c/em>\u003c/p>\n\u003cp>With a lot of fresh honey at his disposal, Foster and his kitchen staff are experimenting to see what they can use it for. Their latest creation is an unctuous duck-egg aioli with olive oil, garlic, rosemary, and a touch of honey, used to dress chopped raw beef tartare with stovetop-smoked onions and cress salad on walnut crostini. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ice cream, beef tartare...finally, the last chef, Brandon Jew of \u003ca href=\"http://www.baragricole.com\">Bar Agricole\u003c/a>, promised something hot, a hot toddy made with brandy, chartreuse, honey from \u003ca href=\"http://awhawkinsapiaries.com\">Alan Hawkins' apiaries\u003c/a>, bitters, and lemon peel. He made some mostarda, too, his spin on Bologna's favorite tart-sweet relish, a late-winter version made from brandied, spiced raisins mixed with a honey-based Seville orange marmalade, and served over a slice of pork pate. A few sips, and hey, was that a ray of sunshine coming down? \u003c/p>\n\u003cfieldset class=\"hrecipe\">\nRecipes reprinted by permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. \n\u003clegend class=\"fn\">Recipe: Strawberry Oven Jam\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>Making strawberry jam without sugar or commercial pectin is challenging. Honey tends to burn over high heat, resulting in a bitter jam, while a slow-cooker yields a jam that is too liquidy. Stephanie Dean, Sunset’s kitchen test manager, kept at it and finally arrived at this easy method, which produces a not-too-sweet, fresh-tasting jam with a nice, spreadable consistency.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">2 hours 30 min\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 45 min \u003cspan class=\"value-title\" title=\"PT2H45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">about 1 cup\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/strawbjam500.jpg\" alt=\"Strawberry Oven Jam\" title=\"Strawberry Oven Jam\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25251 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 pints strawberries, hulled\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons honey, plus more to taste (optional)\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat the oven to 200°F. Combine the strawberries, honey, and lemon juice in a food processor and pulse 20 to 30 times to chop the berries, stopping to scrape\u003cbr>\ndown the sides of the work bowl as needed. Be careful you don’t puree the berries.\u003c/li>\n\u003cli>Spread the strawberry mixture in a thin, even layer on a rimmed baking sheet. Bake, scraping up and stirring with a flat, wide metal spatula every hour and then\u003cbr>\nrespreading into an even layer, until the jam is as thick as you like, 2 to 3 hours. It will continue to thicken slightly as it cools.\u003c/li>\n\u003cli>Let cool, then transfer to an airtight container. Stir in more honey before serving if you want a sweeter jam. \u003c/li>\n\u003cli>\u003cstrong>Note:\u003c/strong> The jam will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Honey Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>We were knocked out by the intensely floral, seductive flavor of our honey in this simple, lovely ice cream, created by Sunset's recipe editor Amy Machnak. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">6 hrs 20 min \u003cspan class=\"value-title\" title=\"PT6H20M\">\u003c/span> (includes 6 hours freezing time)\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 cups\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/honeyicecream500.jpg\" alt=\"Honey ice cream\" title=\"Honey ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25252 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 cups heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups whole milk\u003c/li>\n\u003cli class=\"ingredient\">4 large egg yolks\u003c/li>\n\u003cli class=\"ingredient\">About 1 cup honey\u003c/li>\n\u003cli class=\"ingredient\">Pinch of fine sea salt, plus more for finishing\u003c/li>\n\u003cli class=\"ingredient\">Ice cubes\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Pour the cream and milk into a medium saucepan and bring to a simmer over medium heat. Right before it comes to a simmer, in a medium heatproof bowl, whisk\u003cbr>\ntogether the egg yolks, 3/4 cup of the honey, and the salt.\u003c/li>\n\u003cli> Immediately pour the cream and milk slowly into the yolk mixture while whisking constantly. Return the mixture to the pan and cook over medium heat, stirring constantly and adjusting the heat to prevent the mixture from boiling, until it begins to thicken, about 8 minutes.\u003c/li>\n\u003cli>Fill a large bowl with ice cubes and water, and nest a medium bowl in the ice water. Strain the custard mixture through a fine-mesh strainer into the medium bowl. Let cool completely, stirring occasionally and replacing the ice if needed.\u003c/li>\n\u003cli>Freeze in an ice cream maker according to the manufacturer’s directions. Transfer to an airtight container and freeze until firm, at least 6 hours or up to 2 weeks.\u003c/li>\n\u003cli>To serve, scoop ice cream into bowls. Drizzle with more honey and top with a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Secrets of Chef/Restaurateur Staffan Terje",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Staffan_pic-new.jpg\" alt=\"Staffan Terje. Photo: Frankie Frankeny\" title=\"Staffan Terje. Photo: Frankie Frankeny\" width=\"500\" height=\"395\" class=\"alignnone size-full wp-image-24661\">\u003cbr>\n\u003cem>Staffan Terje at Perbacco. Photo: Frankie Frankeny\u003c/em>\u003c/p>\n\u003cp>Chef and Restaurateur Staffan Terje likes it fresh at his \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a> and \u003ca href=\"http://www.barbaccosf.com/\">barbacco eno trattoria\u003c/a> \"authentic Italian\" restaurants in San Francisco. Why would a Swedish-raised chef choose to craft traditional dishes and recipes from \"la cucina Piemontese?\" Terje explained, \"Italian food is the food that talks to me. You don't choose who you fall in love with. It just happens.\" Meat eaters of a certain breed may swoon to know that Terje has a curing room at Perbacco, used to make various salumi. \u003c/p>\n\u003cp>Perbacco is repeatedly listed as a \u003ca href=\"http://www.sfgate.com/food/top100/\">San Francisco Chronicle Top 100\u003c/a> pick. 7x7 named the Perbacco Salumi on its \"\u003ca href=\"http://www.7x7.com/eat-drink/2009-big-eat-sf-100-things-try-you-die\">100 things to try before you die\u003c/a>\" list in 2009, and Conde Nast Traveler in 2007 gave the restaurant a spot on the \u003ca href=\"http://www.hotelnewsresource.com/article27275Conde_Nast_Traveler_Unveils_its_Annual_Hotels__Restaurants__Spas__and_Clubs_Hot_List.html\">95 Hot Tables list\u003c/a>.\u003c/p>\n\u003cp>Terje grew up on his grandfather's farm in Sweden, and became passionate about food and eating at an early age. He was surrounded by farm fresh produce, and comes from a family that loved to cook and eat. In high school, Terje was required to apprentice. Many of his classmates chose to apprentice as teachers' assistants; he chose a local slaughterhouse instead. \"I was a punk rocker and naturally wanted to shock my classmates.\" The tactic work, and in the process, Terje realized he had a knack for butchering and quickly picked up knife skills that serve him today. Following high school, he enrolled at the Hotel and Restaurant School in Stockholm, and apprenticed at the Michelin starred Gourmet Restaurant.\u003c/p>\n\u003cp>Terje has been cooking in the Bay Area since 1986. Before opening Perbacco and barbacco, he was the chef at \u003ca href=\"http://www.scalasbistro.com/\">Scala’s Bistro\u003c/a> for seven years. He has cooked at the James Beard House. Terje was responsible for new restaurant openings, menu development and training with the \u003ca href=\"http://www.piatti.com/\">Piatti Ristorante\u003c/a> group in Yountville, starting in 1988. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are Terje's favorite Bay Area food spots:\u003c/p>\n\u003cp>\u003cstrong>Where do you like to shop for food?\u003c/strong>\u003c/p>\n\u003cp>My secret neighborhoods and places that I browse for food are Japan town, \u003ca href=\"http://www.nordichouse.com/\">Nordic House\u003c/a> for Swedish ingredients (I love that they stock all my favorite foods from my native home), The \u003ca href=\"http://www.spanishtable.com/%20\">Spanish Table\u003c/a> in Berkeley, and Tokyo Fish Market for an amazing selection of fish and Japanese ingredients.\u003c/p>\n\u003cp>\u003cstrong>Favorite local food & drink spots?\u003c/strong>\u003c/p>\n\u003cp>My favorite restaurants in the area are \u003ca href=\"http://www.chottosf.com/\">Chotto\u003c/a>, \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>, and \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a>. Each of these places has something unique to offer. At Chotto, I love their yakitori and ramen and the ambience is great. Aziza has amazing couscous, but quite frankly everything on the menu is wonderful, and Incanto makes a delicious spaghetti with tuna heart.\u003c/p>\n\u003cp>\u003cstrong>How about Mom and Pop joints?\u003c/strong>\u003c/p>\n\u003cp>The staff at Perbacco loves the dim sum from \u003ca href=\"http://www.yelp.com/biz/yous-dim-sum-san-francisco-2\">You's\u003c/a>, so we get takeaway on Saturdays and enjoy it together before prepping for the night.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003c/p>\n\u003cp> Guilty, me? Never. But to be honest I do love \u003ca href=\"http://www.mastbrotherschocolate.com/\">Mast Brothers chocolate\u003c/a> from Brooklyn.\u003c/p>\n\u003cp> \u003cstrong>Where do you live and where are you from?\u003c/strong>\u003c/p>\n\u003cp>I currently live in the South Park area of San Francisco. Not South Beach, South Park proper. I was born and raised in Nykoping, Sweden, which is about 50 miles South of Stockholm. \u003c/p>\n\u003cp>\u003cstrong>Any news on the horizon?\u003c/strong> \u003c/p>\n\u003cp>It looks like mostly travel this year. I am hoping to be in Italy early this summer, then on to Sweden and maybe Japan in the fall. When traveling to each of these locations, I am researching and gathering ideas and methods to bring home with me to uniquely incorporate them into what I do at the restaurant. It’s a time to get inspired.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Keep an eye on Terje's restaurants to see how these travels translate for eaters.\u003c/p>\n\n",
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"excerpt": "Chef and Restaurateur Staffan Terje likes it fresh at his Perbacco and barbacco eno trattoria \"authentic Italian\" restaurants in San Francisco. Why would a Swedish-raised chef choose to craft traditional dishes and recipes from \"la cucina Piemontese?\" Terje explained, \"Italian food is the food that talks to me. You don't choose who you fall in love with. It just happens.\" Terje shares his favorite Bay Area food spots on BAB.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Staffan_pic-new.jpg\" alt=\"Staffan Terje. Photo: Frankie Frankeny\" title=\"Staffan Terje. Photo: Frankie Frankeny\" width=\"500\" height=\"395\" class=\"alignnone size-full wp-image-24661\">\u003cbr>\n\u003cem>Staffan Terje at Perbacco. Photo: Frankie Frankeny\u003c/em>\u003c/p>\n\u003cp>Chef and Restaurateur Staffan Terje likes it fresh at his \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a> and \u003ca href=\"http://www.barbaccosf.com/\">barbacco eno trattoria\u003c/a> \"authentic Italian\" restaurants in San Francisco. Why would a Swedish-raised chef choose to craft traditional dishes and recipes from \"la cucina Piemontese?\" Terje explained, \"Italian food is the food that talks to me. You don't choose who you fall in love with. It just happens.\" Meat eaters of a certain breed may swoon to know that Terje has a curing room at Perbacco, used to make various salumi. \u003c/p>\n\u003cp>Perbacco is repeatedly listed as a \u003ca href=\"http://www.sfgate.com/food/top100/\">San Francisco Chronicle Top 100\u003c/a> pick. 7x7 named the Perbacco Salumi on its \"\u003ca href=\"http://www.7x7.com/eat-drink/2009-big-eat-sf-100-things-try-you-die\">100 things to try before you die\u003c/a>\" list in 2009, and Conde Nast Traveler in 2007 gave the restaurant a spot on the \u003ca href=\"http://www.hotelnewsresource.com/article27275Conde_Nast_Traveler_Unveils_its_Annual_Hotels__Restaurants__Spas__and_Clubs_Hot_List.html\">95 Hot Tables list\u003c/a>.\u003c/p>\n\u003cp>Terje grew up on his grandfather's farm in Sweden, and became passionate about food and eating at an early age. He was surrounded by farm fresh produce, and comes from a family that loved to cook and eat. In high school, Terje was required to apprentice. Many of his classmates chose to apprentice as teachers' assistants; he chose a local slaughterhouse instead. \"I was a punk rocker and naturally wanted to shock my classmates.\" The tactic work, and in the process, Terje realized he had a knack for butchering and quickly picked up knife skills that serve him today. Following high school, he enrolled at the Hotel and Restaurant School in Stockholm, and apprenticed at the Michelin starred Gourmet Restaurant.\u003c/p>\n\u003cp>Terje has been cooking in the Bay Area since 1986. Before opening Perbacco and barbacco, he was the chef at \u003ca href=\"http://www.scalasbistro.com/\">Scala’s Bistro\u003c/a> for seven years. He has cooked at the James Beard House. Terje was responsible for new restaurant openings, menu development and training with the \u003ca href=\"http://www.piatti.com/\">Piatti Ristorante\u003c/a> group in Yountville, starting in 1988. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here are Terje's favorite Bay Area food spots:\u003c/p>\n\u003cp>\u003cstrong>Where do you like to shop for food?\u003c/strong>\u003c/p>\n\u003cp>My secret neighborhoods and places that I browse for food are Japan town, \u003ca href=\"http://www.nordichouse.com/\">Nordic House\u003c/a> for Swedish ingredients (I love that they stock all my favorite foods from my native home), The \u003ca href=\"http://www.spanishtable.com/%20\">Spanish Table\u003c/a> in Berkeley, and Tokyo Fish Market for an amazing selection of fish and Japanese ingredients.\u003c/p>\n\u003cp>\u003cstrong>Favorite local food & drink spots?\u003c/strong>\u003c/p>\n\u003cp>My favorite restaurants in the area are \u003ca href=\"http://www.chottosf.com/\">Chotto\u003c/a>, \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>, and \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a>. Each of these places has something unique to offer. At Chotto, I love their yakitori and ramen and the ambience is great. Aziza has amazing couscous, but quite frankly everything on the menu is wonderful, and Incanto makes a delicious spaghetti with tuna heart.\u003c/p>\n\u003cp>\u003cstrong>How about Mom and Pop joints?\u003c/strong>\u003c/p>\n\u003cp>The staff at Perbacco loves the dim sum from \u003ca href=\"http://www.yelp.com/biz/yous-dim-sum-san-francisco-2\">You's\u003c/a>, so we get takeaway on Saturdays and enjoy it together before prepping for the night.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003c/p>\n\u003cp> Guilty, me? Never. But to be honest I do love \u003ca href=\"http://www.mastbrotherschocolate.com/\">Mast Brothers chocolate\u003c/a> from Brooklyn.\u003c/p>\n\u003cp> \u003cstrong>Where do you live and where are you from?\u003c/strong>\u003c/p>\n\u003cp>I currently live in the South Park area of San Francisco. Not South Beach, South Park proper. I was born and raised in Nykoping, Sweden, which is about 50 miles South of Stockholm. \u003c/p>\n\u003cp>\u003cstrong>Any news on the horizon?\u003c/strong> \u003c/p>\n\u003cp>It looks like mostly travel this year. I am hoping to be in Italy early this summer, then on to Sweden and maybe Japan in the fall. When traveling to each of these locations, I am researching and gathering ideas and methods to bring home with me to uniquely incorporate them into what I do at the restaurant. It’s a time to get inspired.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Keep an eye on Terje's restaurants to see how these travels translate for eaters.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Vegans, Vegetarians & Carnivores Dine Together at Gather",
"title": "Vegans, Vegetarians & Carnivores Dine Together at Gather",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-24006\" title=\"Gather entrance\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/gather-entrance.jpg\" alt=\"Gather entrance\" width=\"300\" height=\"400\">Can vegans, vegetarians and carnivores really share a foodie-worthy meal at the same table? They certainly can at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in Berkeley. And that's just the way \u003ca href=\"http://www.esquire.com/features/food-drink/best-restaurants-2010/gather-berkeley-1110\">Esquire Magazine's 2010 Chef of the Year\u003c/a>, and Gather's Executive Chef, Sean Baker, likes it.\u003c/p>\n\u003cp>\"We want to show the same enthusiasm for every dietary preference, whether it's \u003ca href=\"http://www.mayoclinic.com/health/lactose-intolerance/DS00530\">lactose intolerance\u003c/a>, \u003ca href=\"http://www.mayoclinic.com/health/gluten-free-diet/MY01140\">gluten-free\u003c/a>, or \u003ca href=\"http://www.vegan.org/about_veganism/index.html\">veganism\u003c/a>. We want to make sure they all get to have the same experience.\"\u003c/p>\n\u003cp>Chef Baker may be a classically trained chef who graduated from \u003ca href=\"http://www.cordonbleu.edu/\">Le Cordon Bleu\u003c/a>, but he's always been personally interested in being meat-free, even becoming vegan for a time, before he went to culinary school. Now with his fiancee being vegan, he's even more personally invested in making dishes everyone can enjoy.\u003c/p>\n\u003cp>\"It's frustrating,\" he says. \"We eat out a lot and sometimes she can't have the same experience that I can. Veganism is not an eating style that is embraced by a lot of culinary folks.\" Fortunately, Chef Baker says that thinking of a 50/50 vegan/meat menu comes to him quite naturally these days. Must be from his previous stints at \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a> Restaurant, San Francisco’s premier high-end vegan restaurant, and \u003ca href=\"http://www.gabriellacafe.com/\">Gabriella Café\u003c/a> in Santa Cruz, where he oversaw a meat-heavy menu that sometimes offered offal options.\u003c/p>\n\u003cp>\u003cem> \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_24009\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-full wp-image-24009\" title=\"Sean Baker. Photo: Andrew Weeks Photography\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/sean-baker-andrew-weeks-photo.jpg\" alt=\"Sean Baker. Photo: Andrew Weeks Photography\" width=\"300\" height=\"450\">\u003cfigcaption class=\"wp-caption-text\">Sean Baker. Photo: Andrew Weeks Photography\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Baker says, \"I read obsessively, eat out obsessively, and I cook obsessively. I love what I do. It's never a struggle to come up with menus that appeal to everyone.\"\u003c/p>\n\u003cp>But that doesn't mean it requires less work.\u003c/p>\n\u003cp>He says, \"Vegan food is much more labor intensive in the kitchen, but you can do a lot of great culinary techniques when preparing it. We spend hours and hours doing vegetable stocks. We smoke our tomatoes and caramelize our onions until they can't be caramelized anymore. We blanch our cardoons and then \u003ca href=\"http://www.cuisinetechnology.com/technique-sousvide.php\">sous vide\u003c/a> them for six hours until they come out perfect. We're always messing around with things to improve the flavor of food and improve our craft.\"\u003c/p>\n\u003cp>Chef Baker believes in offering comfort food in unpretentious surroundings that are not only beautiful, but eco-friendly. For example, they filter all of the water in the restaurant themselves, used recycled pickle barrels to create the back bar and cabinetry in the open kitchen, and even re-used old leather belts to make the seat cushions in the banquettes.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24007\" title=\"Gather open kitchen\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/gather-kitchen.jpg\" alt=\"Gather open kitc\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>But this is no tree-hugging, alfalfa-loving hippy eatery. The menu here is inventive, surprising, and worthy of a four-star chef.\u003c/p>\n\u003cp>On a recent visit for brunch with some friends, we had the Egg Sandwich with bacon and mushrooms; the Acme Walnut French Toast with blood orange confit, cranberries and walnut sauce; and the Burrata with chicories, walnuts, anchovy and bruschetta.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24005\" title=\"egg sandwich\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/egg-sandwich.jpg\" alt=\"egg sandwich\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>We loved the Egg Sandwich with its fresh torpedo Acme roll, smoky salty bacon and those fabulous braised Portobello mushrooms! Apparently they’d been cooked with red onions, smoked chopped tomatoes, their own veggie stock and something they call \"tomato condiment\" which is like a housemade ketchup. It’s the basis for many dishes and the Chef was nice enough to offer up the recipe below.\u003c/p>\n\u003cp>We also ordered two pizzas for the table, including the vegan Spicy Tomato with capers, olives, cashew garlic puree and herbs; and the Farm Egg Pizza with bacon and caramelized onions.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24008\" title=\"Spicy Tomato pizza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pizza.jpg\" alt=\"Spicy Tomato pizza\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>The vegan Spicy Tomato pie was the highlight of our entire meal, and I say that surprisingly because we were a table of hearty meat-eaters. We were skeptical that any vegan dish could satisfy, let alone surprise us, the way this pizza did. The flavor combination of the salty capers and olives with the zesty sauce and creamy nut puree made for a winning combination. And texturally, the crust on both pizzas was stellar. It was thin and crispy on the bottom, and the dough around the edges was soft and tender, like the perfect breadstick.\u003c/p>\n\u003cp>Each and every dish was fresh, bright and alive with flavor, thanks to all the produce from the folks at \u003ca href=\"http://www.lindencroft.com/\">Lindencroft Farms\u003c/a>. And it's not just high quality ingredients we tasted, it's the obvious care in preparation.\u003c/p>\n\u003cblockquote>\u003cp>\"I don't want the vegetarians to know they're eating vegetarian food. I want you to feel like you're eating something that tastes like steak,\" says Chef Baker. \"My goal when cooking is for people to try a whole new array of flavors every time they come in and make it fun for everyone at the table.\"\u003c/p>\u003c/blockquote>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Tomato Condiment\u003c/legend>\n\u003cp class=\"author\">\u003cem>By Sean Baker\u003c/em>\u003c/p>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> Tomato Condiment is like a housemade ketchup\u003c/p>\n\u003cp class=\"yield\">\u003cstrong>Yield:\u003c/strong> 9 quarts (scale down accordingly)\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">12 qts\u003c/span> \u003cspan class=\"name\">red onion\u003c/span> (1/4 inch dice)\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 qts\u003c/span> \u003cspan class=\"name\">apple cider vinegar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">6 cups\u003c/span> \u003cspan class=\"name\">tomato paste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">5 cups\u003c/span> \u003cspan class=\"name\">Sucanat (or natural cane sugar)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 Tbsp.\u003c/span> \u003cspan class=\"name\">dried thyme\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 Tbsp.\u003c/span> \u003cspan class=\"name\">ground black pepper\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 Tbsp.\u003c/span> \u003cspan class=\"name\">ground clove\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 Tbsp.\u003c/span> \u003cspan class=\"name\">ground allspice\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 Tbsp.\u003c/span> \u003cspan class=\"name\">ground allspice\u003c/span>cayenne\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">6 oz\u003c/span> \u003cspan class=\"name\">pure olive oil\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1.5 cups\u003c/span> \u003cspan class=\"name\">Tamari/Dark Soy Sauce\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 qts\u003c/span> \u003cspan class=\"name\">Water\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Caramelize the onions and then fry the tomato paste. Add all other ingredients and reduce to slightly looser than ketchup consistency.\u003c/li>\n\u003cli>You can use this as a basis for braising vegetables and meats or as a condiment.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.gatherrestaurant.com/\">Gather Restaurant\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=gather+restaurant&aq=&sll=37.0625,-95.677068&sspn=34.587666,65.214844&ie=UTF8&hq=gather+restaurant&hnear=&ll=37.870991,-122.259293&spn=0.01599,0.031843&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n2200 Oxford Street\u003cbr>\nBerkeley, CA 94704\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-809-0400\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Dinner 5pm-10pm, Weekday Lunch 11:30am-2pm, Weekend Brunch 10am-2:30pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/gatherberkeley\">@GatherBerkeley\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/GatherRestaurant\">Gather\u003c/a>\u003c/p>\n\n",
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"excerpt": "Can vegans, vegetarians and carnivores really share a foodie-worthy meal at the same table? They certainly can at Gather in Berkeley. And that's just the way Esquire Magazine's 2010 Chef of the Year, and Gather's Executive Chef, Sean Baker, likes it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-24006\" title=\"Gather entrance\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/gather-entrance.jpg\" alt=\"Gather entrance\" width=\"300\" height=\"400\">Can vegans, vegetarians and carnivores really share a foodie-worthy meal at the same table? They certainly can at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in Berkeley. And that's just the way \u003ca href=\"http://www.esquire.com/features/food-drink/best-restaurants-2010/gather-berkeley-1110\">Esquire Magazine's 2010 Chef of the Year\u003c/a>, and Gather's Executive Chef, Sean Baker, likes it.\u003c/p>\n\u003cp>\"We want to show the same enthusiasm for every dietary preference, whether it's \u003ca href=\"http://www.mayoclinic.com/health/lactose-intolerance/DS00530\">lactose intolerance\u003c/a>, \u003ca href=\"http://www.mayoclinic.com/health/gluten-free-diet/MY01140\">gluten-free\u003c/a>, or \u003ca href=\"http://www.vegan.org/about_veganism/index.html\">veganism\u003c/a>. We want to make sure they all get to have the same experience.\"\u003c/p>\n\u003cp>Chef Baker may be a classically trained chef who graduated from \u003ca href=\"http://www.cordonbleu.edu/\">Le Cordon Bleu\u003c/a>, but he's always been personally interested in being meat-free, even becoming vegan for a time, before he went to culinary school. Now with his fiancee being vegan, he's even more personally invested in making dishes everyone can enjoy.\u003c/p>\n\u003cp>\"It's frustrating,\" he says. \"We eat out a lot and sometimes she can't have the same experience that I can. Veganism is not an eating style that is embraced by a lot of culinary folks.\" Fortunately, Chef Baker says that thinking of a 50/50 vegan/meat menu comes to him quite naturally these days. Must be from his previous stints at \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a> Restaurant, San Francisco’s premier high-end vegan restaurant, and \u003ca href=\"http://www.gabriellacafe.com/\">Gabriella Café\u003c/a> in Santa Cruz, where he oversaw a meat-heavy menu that sometimes offered offal options.\u003c/p>\n\u003cp>\u003cem> \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>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_24009\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-full wp-image-24009\" title=\"Sean Baker. Photo: Andrew Weeks Photography\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/sean-baker-andrew-weeks-photo.jpg\" alt=\"Sean Baker. Photo: Andrew Weeks Photography\" width=\"300\" height=\"450\">\u003cfigcaption class=\"wp-caption-text\">Sean Baker. Photo: Andrew Weeks Photography\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Baker says, \"I read obsessively, eat out obsessively, and I cook obsessively. I love what I do. It's never a struggle to come up with menus that appeal to everyone.\"\u003c/p>\n\u003cp>But that doesn't mean it requires less work.\u003c/p>\n\u003cp>He says, \"Vegan food is much more labor intensive in the kitchen, but you can do a lot of great culinary techniques when preparing it. We spend hours and hours doing vegetable stocks. We smoke our tomatoes and caramelize our onions until they can't be caramelized anymore. We blanch our cardoons and then \u003ca href=\"http://www.cuisinetechnology.com/technique-sousvide.php\">sous vide\u003c/a> them for six hours until they come out perfect. We're always messing around with things to improve the flavor of food and improve our craft.\"\u003c/p>\n\u003cp>Chef Baker believes in offering comfort food in unpretentious surroundings that are not only beautiful, but eco-friendly. For example, they filter all of the water in the restaurant themselves, used recycled pickle barrels to create the back bar and cabinetry in the open kitchen, and even re-used old leather belts to make the seat cushions in the banquettes.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24007\" title=\"Gather open kitchen\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/gather-kitchen.jpg\" alt=\"Gather open kitc\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>But this is no tree-hugging, alfalfa-loving hippy eatery. The menu here is inventive, surprising, and worthy of a four-star chef.\u003c/p>\n\u003cp>On a recent visit for brunch with some friends, we had the Egg Sandwich with bacon and mushrooms; the Acme Walnut French Toast with blood orange confit, cranberries and walnut sauce; and the Burrata with chicories, walnuts, anchovy and bruschetta.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24005\" title=\"egg sandwich\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/egg-sandwich.jpg\" alt=\"egg sandwich\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>We loved the Egg Sandwich with its fresh torpedo Acme roll, smoky salty bacon and those fabulous braised Portobello mushrooms! Apparently they’d been cooked with red onions, smoked chopped tomatoes, their own veggie stock and something they call \"tomato condiment\" which is like a housemade ketchup. It’s the basis for many dishes and the Chef was nice enough to offer up the recipe below.\u003c/p>\n\u003cp>We also ordered two pizzas for the table, including the vegan Spicy Tomato with capers, olives, cashew garlic puree and herbs; and the Farm Egg Pizza with bacon and caramelized onions.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24008\" title=\"Spicy Tomato pizza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pizza.jpg\" alt=\"Spicy Tomato pizza\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>The vegan Spicy Tomato pie was the highlight of our entire meal, and I say that surprisingly because we were a table of hearty meat-eaters. We were skeptical that any vegan dish could satisfy, let alone surprise us, the way this pizza did. The flavor combination of the salty capers and olives with the zesty sauce and creamy nut puree made for a winning combination. And texturally, the crust on both pizzas was stellar. It was thin and crispy on the bottom, and the dough around the edges was soft and tender, like the perfect breadstick.\u003c/p>\n\u003cp>Each and every dish was fresh, bright and alive with flavor, thanks to all the produce from the folks at \u003ca href=\"http://www.lindencroft.com/\">Lindencroft Farms\u003c/a>. And it's not just high quality ingredients we tasted, it's the obvious care in preparation.\u003c/p>\n\u003cblockquote>\u003cp>\"I don't want the vegetarians to know they're eating vegetarian food. I want you to feel like you're eating something that tastes like steak,\" says Chef Baker. \"My goal when cooking is for people to try a whole new array of flavors every time they come in and make it fun for everyone at the table.\"\u003c/p>\u003c/blockquote>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Tomato Condiment\u003c/legend>\n\u003cp class=\"author\">\u003cem>By Sean Baker\u003c/em>\u003c/p>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> Tomato Condiment is like a housemade ketchup\u003c/p>\n\u003cp class=\"yield\">\u003cstrong>Yield:\u003c/strong> 9 quarts (scale down accordingly)\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">12 qts\u003c/span> \u003cspan class=\"name\">red onion\u003c/span> (1/4 inch dice)\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 qts\u003c/span> \u003cspan class=\"name\">apple cider vinegar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">6 cups\u003c/span> \u003cspan class=\"name\">tomato paste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">5 cups\u003c/span> \u003cspan class=\"name\">Sucanat (or natural cane sugar)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 Tbsp.\u003c/span> \u003cspan class=\"name\">dried thyme\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 Tbsp.\u003c/span> \u003cspan class=\"name\">ground black pepper\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 Tbsp.\u003c/span> \u003cspan class=\"name\">ground clove\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 Tbsp.\u003c/span> \u003cspan class=\"name\">ground allspice\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 Tbsp.\u003c/span> \u003cspan class=\"name\">ground allspice\u003c/span>cayenne\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">6 oz\u003c/span> \u003cspan class=\"name\">pure olive oil\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1.5 cups\u003c/span> \u003cspan class=\"name\">Tamari/Dark Soy Sauce\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 qts\u003c/span> \u003cspan class=\"name\">Water\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Caramelize the onions and then fry the tomato paste. Add all other ingredients and reduce to slightly looser than ketchup consistency.\u003c/li>\n\u003cli>You can use this as a basis for braising vegetables and meats or as a condiment.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.gatherrestaurant.com/\">Gather Restaurant\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=gather+restaurant&aq=&sll=37.0625,-95.677068&sspn=34.587666,65.214844&ie=UTF8&hq=gather+restaurant&hnear=&ll=37.870991,-122.259293&spn=0.01599,0.031843&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n2200 Oxford Street\u003cbr>\nBerkeley, CA 94704\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-809-0400\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Dinner 5pm-10pm, Weekday Lunch 11:30am-2pm, Weekend Brunch 10am-2:30pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/gatherberkeley\">@GatherBerkeley\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/GatherRestaurant\">Gather\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Book Review: Blood, Bones & Butter, by Gabrielle Hamilton",
"title": "Book Review: Blood, Bones & Butter, by Gabrielle Hamilton",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23848\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Gabrielle-Hamilton300.jpg\" alt=\"Gabrielle Hamilton. Photo: Melissa Hamilton\" title=\"Gabrielle Hamilton. Photo: Melissa Hamilton\" width=\"300\" height=\"400\" class=\"size-full wp-image-23848\">\u003cfigcaption class=\"wp-caption-text\">Gabrielle Hamilton. Photo: Melissa Hamilton\u003c/figcaption>\u003c/figure>\n\u003cp>Radishes with butter and sea salt, grilled lamb sausages, smoky eggplant and flatbread: just the kind of snacks you might expect, ready to be paired with a glass of Champagne or an expertly made Negroni at the tiny bar of a French-inspired, chef-owned bistro like Gabrielle Hamilton's \u003ca href=\"http://www.prunerestaurant.com\">Prune\u003c/a> in New York City. But wait, \u003cem>sardines\u003c/em>? Canned? Served with Triscuits and mustard? \u003c/p>\n\u003cp>When I lived in New York, quirky little Prune was a favorite restaurant of mine. Dinners there were brightly lit but festive, and whole sunny Sunday afternoons could float by in the wake of their justifiably famous Bloody Marys. But every time I walked in, my brain snagged on those sardines. They'd been on the bar menu since the place opened, and they never budged. There had to be a story there. \u003c/p>\n\u003cp>And there is, but not the one you'd might expect. Hamilton, as she tells it in her memoir \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006872X/kqedorg-20\">Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef\u003c/a>, grew up during the early 70s in a sprawling, bohemian family in rural Pennsylvania, the Jersey border right across the river--five kids running wild, dad a set designer and scenic artist for trade shows and theaters, mom a perfectionist Frenchwoman who made her own cassoulet and served her \u003ca href=\"http://en.wikipedia.org/wiki/Pastilla\">bisteeya\u003c/a> the proper Moroccan way, with olive-and-orange salad and sweet mint tea. \u003c/p>\n\u003cp>The book begins \u003cem>We threw a party\u003c/em> (and what else, really, does the staff of a restaurant do every night?), describing in loving and vivid detail the lamb roast her father orchestrated in the meadow behind their house every summer, in a voice that's funny, sharp, and profane. Telling the story of the party, Hamilton brings her family and her adolescent world into focus, only to let us know, in passing, that she remembers this party and its preparations so well only because it was the last moment before everything fell apart. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By the time Hamilton was 12, her parents had split up, her mom fleeing to Vermont, her dad working on failed shows (\u003ca href=\"http://www.ibdb.com/production.php?id=3802\">Got Tu Go Disco\u003c/a>!) and nearly broke. As she recalls it, she and her 17-year-old brother Simon were left, parentless and cashless, to their own devices. Dinner meant whatever she could scrounge from the garden and the remains of her mother's pantry. \u003c/p>\n\u003cblockquote>\u003cp>I ate canned sardines and chewed through the spines and the silvery unpleasant skin until I finally realized how to skin and filet them gently with a paring knife, placing the meaty bodies on horribly stale Triscuit crackers with sliced shallots and mayonnaise. I washed lettuce from the garden in warm water so my hands wouldn't get cold and watched it wilt but ate it anyway.\u003c/p>\u003c/blockquote>\n\u003cp>Soon, at 13, she was walking to the tourist restaurants in town, talking her way into bussing jobs by claiming to be 16. She works as a busser, waitress, and eventually cook at a place \"called, ironically, Mother's.\" Work, to her, means freedom. \"No future graduate-level feminism seminar would ever come within a mile of the force of that first paycheck. The conviction was instant and forever: If I pay my own way, I go my own way.\"\u003c/p>\n\u003cp>And go her own way she does, to New York City in the crazy 80s, where she starts waitressing at The Lone Star Cafe, a hotter-than-hot urban-cowboy nightclub and restaurant. She turns 17 there, working a scam with the other waitresses and bartenders to pocket something like 90K in cash--almost all of it, she notes, quickly spent on drugs, especially cocaine, which fueled both frenetic hours on the job and equally frenzied nights out afterwards. She got busted, but gos lucky: a lawyer friend of her brother's finds out she's still a juvenile and works a deal, as long as she agrees to get out of New York City, fast, and enroll in college. Some more string-pulling ensues, and she ends up at Hampshire College, an earnestly progressive, no-grades liberal arts school in New England, where she lasts for all of five semesters before moving first back home and then back to New York City.\u003c/p>\n\u003cp>Here, the story starts skipping forward and back. The comfort of kitchens becomes the grind of a decade as a freelance catering-chef-for-hire, working grueling shifts for the big high-end catering companies feeding the city's nouveau high society. Years, it seems, go by in a fluorescent-lit blur of plastic-wrapped racks full of salmon pinwheels. \u003c/p>\n\u003cp>There are frank, Bourdain-like rants about the grossness of professional kitchens, about the interchangeability of the cooks, and how sheer stamina becomes the only thing she and her co-workers can brag of. There's a brief respite in the shape of a summer camp, where she cooks for several bucolic years, feeding, among others, the appreciative, food-smart young daughter of New York Times' writer Mark Bittman, and a bleak foray into a graduate writing program at the University of Michigan, which she longs for, then despises, and eventually makes her peace with, mostly thanks to another restaurant job where she cooks for cash and sanity, re-establishing her place in the world away from her jargon-spouting, comfortably privileged fellow writers. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23853\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006872X/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/blood.bones_.butter200.jpg\" alt=\"Blood, Bones & Butter by Gabrielle Hamilton\" title=\"Blood, Bones & Butter by Gabrielle Hamilton\" width=\"200\" height=\"318\" class=\"size-full wp-image-23853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blood, Bones & Butter by Gabrielle Hamilton\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, of course, we get to the real meat of the book: the surprisingly off-the-cuff way she starts Prune, her own restaurant, and gets it up and running. As any chef can tell you, owning and cooking at your own restaurant is a 25-hour-a-day job, and Hamilton has not only the restaurant but two kids. So, perhaps it's not surprising that the book feels more and more fragmented as it goes along. Here's Hamilton, undertaking the truly grisly job of clearing out the rotting remains of the space's previous tenant, a failed restaurant whose owners had split the year before without taking out so much as a bag of garbage. \u003c/p>\n\u003cp>Then, suddenly, here she is getting married to one of her male customers, an Italian doctor, after an obliquely described affair that splits up Hamilton and her longtime girlfriend. He needs the marriage for visa purposes, but their love affair is a real one--except that he pulls away almost the moment they head to Europe for their honeymoon. Yet they stay, nominally, together, having 2 sons but uniting only for a yearly trip to visit his family at their villa in Italy. \u003c/p>\n\u003cp>A long flashback to a solo backpacking trip through Europe and beyond explains the emotional back stories to much of the food on Hamilton's menus. Structurally, though, it feels shoehorned in. Hamilton is a smart and accomplished writer, but she seems exhausted or simply unwilling to reveal as much as a memoir demands, nor does she quite have a handle on the solid, novel-shaped arc and structure that the form requires at its best. \u003c/p>\n\u003cp>Engaging and observant, she zeros in on small details, such as how, due to blood-sugar issues based in \"too many years of going all day without eating, that freakish thing about restaurant work,\" she desperately needs to have \"some orange juice, iced Ovaltine, and a full quart of ice-cold Coca-Cola down my throat in seconds, and in that particular order\" at least twice during every brunch shift (wherein, by the way, exactly \"192 Thomas's English muffins\" and \"1440 eggs\" are consumed). We learn all about crazies living upstairs, and how one complains about the music while another stands around bare-chested and gesticulating in front of the restaurant's windows. We get a meticulous description of the warm, perfectly waxy yellow potato that accompanied a ham sandwich she ate on a freezing, lonely day in a cafe in Amsterdam. But when it comes to the big questions, she sketches in the issues, then keeps her head down and her mouth shut.\u003c/p>\n\u003cp>Were this a novel, a reader might expect to eventually find out why such a tough and opinionated main character stays married for so long to a man she describes angrily as distant, impersonal, and disengaged. Why did this man pursue her so ardently, then cool off abruptly without letting her go? Previously a lesbian, does she miss her relationships with women? Why did she cut her supposedly adored mother completely out of her life for 20 years? Why all those soul-sucking years in catering? \u003c/p>\n\u003cp>And why, with all the other dirtier, tougher, more glamorous jobs out there, do we still long to devour the inside dish on a restaurant chef? Hamilton's not telling. But she sure knows how to throw a damn good party. \u003c/p>\n\u003cp>\u003cstrong>Listen to clips of Gabrielle Hamilton reading from the \u003cem>Blood, Bones, & Butter\u003c/em> audiobook which she narrated herself\u003c/strong>:\u003cbr>\nOpening Prune (describes the first time seeing the Prune space and her decision\u003cbr>\nto open a restaurant, 6:02 run time)\u003cbr>\n [audio src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Blood-Bones-amp-Butter-clip_Prune.mp3\"] \u003c/p>\n\u003cp>Female Chefs (about speaking to the students at CIA about the state of women in\u003cbr>\nthe industry, 4:25 run time)\u003cbr>\n [audio src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Blood-Bones-amp-Butter-clip_female-chefs.mp3\"] \u003c/p>\n\u003cp>\u003cem>Gabrielle Hamilton will be signing books at the \u003ca href=\"http://www.leftbank.com/whats_new/events.php?id=181&press=1&template_remove=2&draw_column=2:2:2\">Left Bank\u003c/a> in Larkspur, followed by a four-course dinner. \u003ca href=\"http://www.bookpassage.com/event/cooks-books-gabrielle-hamilton-blood-bones-butter-inadvertant-education-reluctant-chef\">Tickets\u003c/a> are $100/person and include dinner, wine, and a copy of the book. She will also be signing books at \u003ca href=\"http://www.caminorestaurant.com\">Camino\u003c/a> in Oakland on Fri., Mar. 11, at 6pm, followed by dinner at 7pm. Tickets are $100/person and include cocktails, hors d'oeuvres, dinner, and wine. She will be doing a free reading at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> in San Francisco on Sat., Mar. 12 at 3pm\u003c/em>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>KQED \u003cem>The Writers' Block\u003c/em> Interview:\u003c/strong> \u003ca href=\"http://www.kqed.org/arts/literature/article.jsp?essid=53026\">Q+A with Gabrielle Hamilton\u003c/a>\u003c/p>\n\n",
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"excerpt": "Gabrielle Hamilton, chef-owner of Prune in New York City, gives Anthony Bourdain a run for his money with her gritty, swaggering new memoir, \u003cem>Blood, Bones, and Butter\u003c/em>. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23848\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Gabrielle-Hamilton300.jpg\" alt=\"Gabrielle Hamilton. Photo: Melissa Hamilton\" title=\"Gabrielle Hamilton. Photo: Melissa Hamilton\" width=\"300\" height=\"400\" class=\"size-full wp-image-23848\">\u003cfigcaption class=\"wp-caption-text\">Gabrielle Hamilton. Photo: Melissa Hamilton\u003c/figcaption>\u003c/figure>\n\u003cp>Radishes with butter and sea salt, grilled lamb sausages, smoky eggplant and flatbread: just the kind of snacks you might expect, ready to be paired with a glass of Champagne or an expertly made Negroni at the tiny bar of a French-inspired, chef-owned bistro like Gabrielle Hamilton's \u003ca href=\"http://www.prunerestaurant.com\">Prune\u003c/a> in New York City. But wait, \u003cem>sardines\u003c/em>? Canned? Served with Triscuits and mustard? \u003c/p>\n\u003cp>When I lived in New York, quirky little Prune was a favorite restaurant of mine. Dinners there were brightly lit but festive, and whole sunny Sunday afternoons could float by in the wake of their justifiably famous Bloody Marys. But every time I walked in, my brain snagged on those sardines. They'd been on the bar menu since the place opened, and they never budged. There had to be a story there. \u003c/p>\n\u003cp>And there is, but not the one you'd might expect. Hamilton, as she tells it in her memoir \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006872X/kqedorg-20\">Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef\u003c/a>, grew up during the early 70s in a sprawling, bohemian family in rural Pennsylvania, the Jersey border right across the river--five kids running wild, dad a set designer and scenic artist for trade shows and theaters, mom a perfectionist Frenchwoman who made her own cassoulet and served her \u003ca href=\"http://en.wikipedia.org/wiki/Pastilla\">bisteeya\u003c/a> the proper Moroccan way, with olive-and-orange salad and sweet mint tea. \u003c/p>\n\u003cp>The book begins \u003cem>We threw a party\u003c/em> (and what else, really, does the staff of a restaurant do every night?), describing in loving and vivid detail the lamb roast her father orchestrated in the meadow behind their house every summer, in a voice that's funny, sharp, and profane. Telling the story of the party, Hamilton brings her family and her adolescent world into focus, only to let us know, in passing, that she remembers this party and its preparations so well only because it was the last moment before everything fell apart. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By the time Hamilton was 12, her parents had split up, her mom fleeing to Vermont, her dad working on failed shows (\u003ca href=\"http://www.ibdb.com/production.php?id=3802\">Got Tu Go Disco\u003c/a>!) and nearly broke. As she recalls it, she and her 17-year-old brother Simon were left, parentless and cashless, to their own devices. Dinner meant whatever she could scrounge from the garden and the remains of her mother's pantry. \u003c/p>\n\u003cblockquote>\u003cp>I ate canned sardines and chewed through the spines and the silvery unpleasant skin until I finally realized how to skin and filet them gently with a paring knife, placing the meaty bodies on horribly stale Triscuit crackers with sliced shallots and mayonnaise. I washed lettuce from the garden in warm water so my hands wouldn't get cold and watched it wilt but ate it anyway.\u003c/p>\u003c/blockquote>\n\u003cp>Soon, at 13, she was walking to the tourist restaurants in town, talking her way into bussing jobs by claiming to be 16. She works as a busser, waitress, and eventually cook at a place \"called, ironically, Mother's.\" Work, to her, means freedom. \"No future graduate-level feminism seminar would ever come within a mile of the force of that first paycheck. The conviction was instant and forever: If I pay my own way, I go my own way.\"\u003c/p>\n\u003cp>And go her own way she does, to New York City in the crazy 80s, where she starts waitressing at The Lone Star Cafe, a hotter-than-hot urban-cowboy nightclub and restaurant. She turns 17 there, working a scam with the other waitresses and bartenders to pocket something like 90K in cash--almost all of it, she notes, quickly spent on drugs, especially cocaine, which fueled both frenetic hours on the job and equally frenzied nights out afterwards. She got busted, but gos lucky: a lawyer friend of her brother's finds out she's still a juvenile and works a deal, as long as she agrees to get out of New York City, fast, and enroll in college. Some more string-pulling ensues, and she ends up at Hampshire College, an earnestly progressive, no-grades liberal arts school in New England, where she lasts for all of five semesters before moving first back home and then back to New York City.\u003c/p>\n\u003cp>Here, the story starts skipping forward and back. The comfort of kitchens becomes the grind of a decade as a freelance catering-chef-for-hire, working grueling shifts for the big high-end catering companies feeding the city's nouveau high society. Years, it seems, go by in a fluorescent-lit blur of plastic-wrapped racks full of salmon pinwheels. \u003c/p>\n\u003cp>There are frank, Bourdain-like rants about the grossness of professional kitchens, about the interchangeability of the cooks, and how sheer stamina becomes the only thing she and her co-workers can brag of. There's a brief respite in the shape of a summer camp, where she cooks for several bucolic years, feeding, among others, the appreciative, food-smart young daughter of New York Times' writer Mark Bittman, and a bleak foray into a graduate writing program at the University of Michigan, which she longs for, then despises, and eventually makes her peace with, mostly thanks to another restaurant job where she cooks for cash and sanity, re-establishing her place in the world away from her jargon-spouting, comfortably privileged fellow writers. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23853\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006872X/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/blood.bones_.butter200.jpg\" alt=\"Blood, Bones & Butter by Gabrielle Hamilton\" title=\"Blood, Bones & Butter by Gabrielle Hamilton\" width=\"200\" height=\"318\" class=\"size-full wp-image-23853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blood, Bones & Butter by Gabrielle Hamilton\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, of course, we get to the real meat of the book: the surprisingly off-the-cuff way she starts Prune, her own restaurant, and gets it up and running. As any chef can tell you, owning and cooking at your own restaurant is a 25-hour-a-day job, and Hamilton has not only the restaurant but two kids. So, perhaps it's not surprising that the book feels more and more fragmented as it goes along. Here's Hamilton, undertaking the truly grisly job of clearing out the rotting remains of the space's previous tenant, a failed restaurant whose owners had split the year before without taking out so much as a bag of garbage. \u003c/p>\n\u003cp>Then, suddenly, here she is getting married to one of her male customers, an Italian doctor, after an obliquely described affair that splits up Hamilton and her longtime girlfriend. He needs the marriage for visa purposes, but their love affair is a real one--except that he pulls away almost the moment they head to Europe for their honeymoon. Yet they stay, nominally, together, having 2 sons but uniting only for a yearly trip to visit his family at their villa in Italy. \u003c/p>\n\u003cp>A long flashback to a solo backpacking trip through Europe and beyond explains the emotional back stories to much of the food on Hamilton's menus. Structurally, though, it feels shoehorned in. Hamilton is a smart and accomplished writer, but she seems exhausted or simply unwilling to reveal as much as a memoir demands, nor does she quite have a handle on the solid, novel-shaped arc and structure that the form requires at its best. \u003c/p>\n\u003cp>Engaging and observant, she zeros in on small details, such as how, due to blood-sugar issues based in \"too many years of going all day without eating, that freakish thing about restaurant work,\" she desperately needs to have \"some orange juice, iced Ovaltine, and a full quart of ice-cold Coca-Cola down my throat in seconds, and in that particular order\" at least twice during every brunch shift (wherein, by the way, exactly \"192 Thomas's English muffins\" and \"1440 eggs\" are consumed). We learn all about crazies living upstairs, and how one complains about the music while another stands around bare-chested and gesticulating in front of the restaurant's windows. We get a meticulous description of the warm, perfectly waxy yellow potato that accompanied a ham sandwich she ate on a freezing, lonely day in a cafe in Amsterdam. But when it comes to the big questions, she sketches in the issues, then keeps her head down and her mouth shut.\u003c/p>\n\u003cp>Were this a novel, a reader might expect to eventually find out why such a tough and opinionated main character stays married for so long to a man she describes angrily as distant, impersonal, and disengaged. Why did this man pursue her so ardently, then cool off abruptly without letting her go? Previously a lesbian, does she miss her relationships with women? Why did she cut her supposedly adored mother completely out of her life for 20 years? Why all those soul-sucking years in catering? \u003c/p>\n\u003cp>And why, with all the other dirtier, tougher, more glamorous jobs out there, do we still long to devour the inside dish on a restaurant chef? Hamilton's not telling. But she sure knows how to throw a damn good party. \u003c/p>\n\u003cp>\u003cstrong>Listen to clips of Gabrielle Hamilton reading from the \u003cem>Blood, Bones, & Butter\u003c/em> audiobook which she narrated herself\u003c/strong>:\u003cbr>\nOpening Prune (describes the first time seeing the Prune space and her decision\u003cbr>\nto open a restaurant, 6:02 run time)\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Female Chefs (about speaking to the students at CIA about the state of women in\u003cbr>\nthe industry, 4:25 run time)\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003cem>Gabrielle Hamilton will be signing books at the \u003ca href=\"http://www.leftbank.com/whats_new/events.php?id=181&press=1&template_remove=2&draw_column=2:2:2\">Left Bank\u003c/a> in Larkspur, followed by a four-course dinner. \u003ca href=\"http://www.bookpassage.com/event/cooks-books-gabrielle-hamilton-blood-bones-butter-inadvertant-education-reluctant-chef\">Tickets\u003c/a> are $100/person and include dinner, wine, and a copy of the book. She will also be signing books at \u003ca href=\"http://www.caminorestaurant.com\">Camino\u003c/a> in Oakland on Fri., Mar. 11, at 6pm, followed by dinner at 7pm. Tickets are $100/person and include cocktails, hors d'oeuvres, dinner, and wine. She will be doing a free reading at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> in San Francisco on Sat., Mar. 12 at 3pm\u003c/em>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>KQED \u003cem>The Writers' Block\u003c/em> Interview:\u003c/strong> \u003ca href=\"http://www.kqed.org/arts/literature/article.jsp?essid=53026\">Q+A with Gabrielle Hamilton\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jen-biesty500.jpg\" alt=\"chef Jen Biesty\" title=\"chef Jen Biesty\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-23759\">\u003cbr>\n\u003cem>Chef Jennifer Biesty. Photo credit: Cris Molina\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/jenbiesty\">Chef Jennifer Biesty\u003c/a> rocketed to national fame when she was a cheftestant on \u003ca href=\"http://www.bravotv.com/top-chef/jennifer-biesty\">Season 4 of Top Chef\u003c/a> and a \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2007/sf/html/bio_j_biesty.shtml\">Star Chefs Rising Star\u003c/a> in 2007. She is currently the Executive Chef of \u003ca href=\"http://www.scalasbistro.com/\">Scala's Bistro\u003c/a> and the Sir Francis Drake Hotel in San Francisco. Biesty’s Bay Area culinary career developed under Loretta Keller, the Chef/Owner of the now shuttered Bizou Restaurant and current \u003ca href=\"http://www.coco500.com/\">COCO500\u003c/a>. Biesty cooked with Keller at benefit dinner events for The James Beard House, The Master’s of \u003ca href=\"http://taste.strength.org/site/PageServer?pagename=TOTN_homepage\">Food & Wine and Taste of the Nation\u003c/a>. She also worked at \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>, with \u003ca href=\"http://www.tracidesjardins.com/\">Chef Traci des Jardins\u003c/a>. Biesty trained at the CIA Hyde Park at the young age of eighteen, and worked at \u003ca href=\"http://www.aquavit.org/restaurant/newyork/index.asp\">NYC’s Aquavit\u003c/a> and March restaurants, respectively. She worked in London at the \u003ca href=\"http://www.rivercafe.co.uk/rc_page.php\">River Café\u003c/a>, alongside uber-talent chefs \u003ca href=\"http://www.telegraph.co.uk/foodanddrink/recipes/3340503/Ruth-Rogers-a-woman-for-all-seasons.html\">Ruth Rodgers\u003c/a>, Rose Gray and \u003ca href=\"http://www.jamieoliver.com/\">Jamie Oliver\u003c/a>. The Brooklyn native (“where the food is all about the ingredients”) lives in San Francisco with her girlfriend, Sara Delman. Biesty and Delman met at COCO500. \u003cem>Bay Area Bites\u003c/em> caught up with Biesty to talk about her favorite food and drink spots.\u003c/p>\n\u003cp>\u003cstrong>Where do you live?\u003c/strong>\u003cbr>\nWe live in the Potrero foothills, which is a nice way of saying “on the wrong side of the mission tracks.” Sara and I have been together for more than three years and love living in the Mission. There are so many great restaurants and shops. And it’s such a colorful neighborhood!\u003c/p>\n\u003cp>\u003cstrong>Where do you like to shop for food? \u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>: The produce there far surpasses any other market, and to stay eco-friendly, you can refill oil, vinegar, soap, lotions, honey, sugar, pasta, you name it. It’s great.\u003c/p>\n\u003cp>But Rainbow doesn’t offer meat, so for that I go to \u003ca href=\"http://www.avedanos.com/\">Avedano’s\u003c/a> meats in Bernal Heights. It’s a beloved neighborhood butcher shop that has great tacos and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">Ryan Farr’s\u003c/a> hot dogs! I like that is more Euro-style and you create a relationship with your shopkeepers and merchants. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The \u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah market\u003c/a> on Clement! In the heart of a little Chinatown, it’s just too fun to go there. They offer things like bone-in pork belly, whole fish, frogs, bulk spices, all the Asian sauces you could ask for and Asian beer, wine and sake. And when you need a bit of agar agar or basil seeds they have it all too.\u003c/p>\n\u003cp>\u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany Farmers’ Market\u003c/a>: It feels like community. It is cheap and has great variety. Fresh flowers that are so affordable. \u003c/p>\n\u003cp>\u003cstrong>Where do you go on your nights off?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a>. Amazing space and delicious cocktails. I love the Scotch egg there.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a> is a fun place to go for cocktails and crudo -- I love the yuzu sidecar. Oh, and the pizza and soft–serve there is another one of my guilty pleasures.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogandrocks.com/\">Hog and Rocks\u003c/a> is another great place -- a big selection of oysters from the east coast, which reminds me of home!\u003c/p>\n\u003cp> \u003cstrong>How about your favorite local Mom & Pop joints?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/la-torta-gorda-san-francisco\">Torta Gorda\u003c/a>: on 24th for a good simple sandwich or some Puebla specialties.\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatatplow.com/\">Plow\u003c/a>: has the best fried egg sandwich, although I wouldn’t call them mom and pop because the couple that own it are so young but it is a great breakfast and lunch place in sunny Potrero Hill.\u003c/p>\n\u003cp>\u003ca href=\"http://haltunsf.com/\">Haltun Mayan Cuisine\u003c/a>: for poc-chuc de puerco. Great food and reasonable. They have a good happy hour deal. I love the Panuchos & salbutos.\u003c/p>\n\u003cp>\u003cstrong>Where do you go for date night?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.universalcafe.net/\">Universal Café\u003c/a>: I was the chef there in 2003 and love the feel of that little restaurant. Sara and I like to go there often because they change the menu often but they also have things you can count on, like a delicious flatbread and a nice charred steak.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ino-sushi-san-francisco\">Ino Sushi\u003c/a>. It’s in the Japantown mall. Great fried smelt roll and everything else is good too!\u003c/p>\n\u003cp>Oh, and \u003ca href=\"http://www.blueplatesf.com/\">Blue Plate\u003c/a> is always fantastic for date night. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest local food pleasure?\u003c/strong>\u003cbr>\nI crave \u003ca href=\"http://en.wikipedia.org/wiki/Poutine\">poutine\u003c/a>, but since luckily you can’t really get it around here I just make it for family meal at my restaurant. I love tacos and taco trucks! I frequent the one on Treat and 23rd -- Gallo Giro. Also, the tempura at \u003ca href=\"http://www.sanraku.com/sanraku.html\">Sanruku\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Any news on projects we should know about?\u003c/strong>\u003cbr>\nHonestly being the chef of the \u003ca href=\"http://www.sirfrancisdrake.com/\">Sir Francis Drake Hotel\u003c/a> is all consuming and is a big enough project for me currently. But I do have plans on the back burner to be reveled at a later date! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>We’ll stay tuned.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jen-biesty500.jpg\" alt=\"chef Jen Biesty\" title=\"chef Jen Biesty\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-23759\">\u003cbr>\n\u003cem>Chef Jennifer Biesty. Photo credit: Cris Molina\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/jenbiesty\">Chef Jennifer Biesty\u003c/a> rocketed to national fame when she was a cheftestant on \u003ca href=\"http://www.bravotv.com/top-chef/jennifer-biesty\">Season 4 of Top Chef\u003c/a> and a \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2007/sf/html/bio_j_biesty.shtml\">Star Chefs Rising Star\u003c/a> in 2007. She is currently the Executive Chef of \u003ca href=\"http://www.scalasbistro.com/\">Scala's Bistro\u003c/a> and the Sir Francis Drake Hotel in San Francisco. Biesty’s Bay Area culinary career developed under Loretta Keller, the Chef/Owner of the now shuttered Bizou Restaurant and current \u003ca href=\"http://www.coco500.com/\">COCO500\u003c/a>. Biesty cooked with Keller at benefit dinner events for The James Beard House, The Master’s of \u003ca href=\"http://taste.strength.org/site/PageServer?pagename=TOTN_homepage\">Food & Wine and Taste of the Nation\u003c/a>. She also worked at \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>, with \u003ca href=\"http://www.tracidesjardins.com/\">Chef Traci des Jardins\u003c/a>. Biesty trained at the CIA Hyde Park at the young age of eighteen, and worked at \u003ca href=\"http://www.aquavit.org/restaurant/newyork/index.asp\">NYC’s Aquavit\u003c/a> and March restaurants, respectively. She worked in London at the \u003ca href=\"http://www.rivercafe.co.uk/rc_page.php\">River Café\u003c/a>, alongside uber-talent chefs \u003ca href=\"http://www.telegraph.co.uk/foodanddrink/recipes/3340503/Ruth-Rogers-a-woman-for-all-seasons.html\">Ruth Rodgers\u003c/a>, Rose Gray and \u003ca href=\"http://www.jamieoliver.com/\">Jamie Oliver\u003c/a>. The Brooklyn native (“where the food is all about the ingredients”) lives in San Francisco with her girlfriend, Sara Delman. Biesty and Delman met at COCO500. \u003cem>Bay Area Bites\u003c/em> caught up with Biesty to talk about her favorite food and drink spots.\u003c/p>\n\u003cp>\u003cstrong>Where do you live?\u003c/strong>\u003cbr>\nWe live in the Potrero foothills, which is a nice way of saying “on the wrong side of the mission tracks.” Sara and I have been together for more than three years and love living in the Mission. There are so many great restaurants and shops. And it’s such a colorful neighborhood!\u003c/p>\n\u003cp>\u003cstrong>Where do you like to shop for food? \u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>: The produce there far surpasses any other market, and to stay eco-friendly, you can refill oil, vinegar, soap, lotions, honey, sugar, pasta, you name it. It’s great.\u003c/p>\n\u003cp>But Rainbow doesn’t offer meat, so for that I go to \u003ca href=\"http://www.avedanos.com/\">Avedano’s\u003c/a> meats in Bernal Heights. It’s a beloved neighborhood butcher shop that has great tacos and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">Ryan Farr’s\u003c/a> hot dogs! I like that is more Euro-style and you create a relationship with your shopkeepers and merchants. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah market\u003c/a> on Clement! In the heart of a little Chinatown, it’s just too fun to go there. They offer things like bone-in pork belly, whole fish, frogs, bulk spices, all the Asian sauces you could ask for and Asian beer, wine and sake. And when you need a bit of agar agar or basil seeds they have it all too.\u003c/p>\n\u003cp>\u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany Farmers’ Market\u003c/a>: It feels like community. It is cheap and has great variety. Fresh flowers that are so affordable. \u003c/p>\n\u003cp>\u003cstrong>Where do you go on your nights off?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a>. Amazing space and delicious cocktails. I love the Scotch egg there.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a> is a fun place to go for cocktails and crudo -- I love the yuzu sidecar. Oh, and the pizza and soft–serve there is another one of my guilty pleasures.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogandrocks.com/\">Hog and Rocks\u003c/a> is another great place -- a big selection of oysters from the east coast, which reminds me of home!\u003c/p>\n\u003cp> \u003cstrong>How about your favorite local Mom & Pop joints?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/la-torta-gorda-san-francisco\">Torta Gorda\u003c/a>: on 24th for a good simple sandwich or some Puebla specialties.\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatatplow.com/\">Plow\u003c/a>: has the best fried egg sandwich, although I wouldn’t call them mom and pop because the couple that own it are so young but it is a great breakfast and lunch place in sunny Potrero Hill.\u003c/p>\n\u003cp>\u003ca href=\"http://haltunsf.com/\">Haltun Mayan Cuisine\u003c/a>: for poc-chuc de puerco. Great food and reasonable. They have a good happy hour deal. I love the Panuchos & salbutos.\u003c/p>\n\u003cp>\u003cstrong>Where do you go for date night?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.universalcafe.net/\">Universal Café\u003c/a>: I was the chef there in 2003 and love the feel of that little restaurant. Sara and I like to go there often because they change the menu often but they also have things you can count on, like a delicious flatbread and a nice charred steak.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ino-sushi-san-francisco\">Ino Sushi\u003c/a>. It’s in the Japantown mall. Great fried smelt roll and everything else is good too!\u003c/p>\n\u003cp>Oh, and \u003ca href=\"http://www.blueplatesf.com/\">Blue Plate\u003c/a> is always fantastic for date night. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest local food pleasure?\u003c/strong>\u003cbr>\nI crave \u003ca href=\"http://en.wikipedia.org/wiki/Poutine\">poutine\u003c/a>, but since luckily you can’t really get it around here I just make it for family meal at my restaurant. I love tacos and taco trucks! I frequent the one on Treat and 23rd -- Gallo Giro. Also, the tempura at \u003ca href=\"http://www.sanraku.com/sanraku.html\">Sanruku\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Any news on projects we should know about?\u003c/strong>\u003cbr>\nHonestly being the chef of the \u003ca href=\"http://www.sirfrancisdrake.com/\">Sir Francis Drake Hotel\u003c/a> is all consuming and is a big enough project for me currently. But I do have plans on the back burner to be reveled at a later date! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>We’ll stay tuned.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Shrooms, Chokes, Fruits: Bay Area Chefs on How To Pick Winter Produce, Pt. 3",
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"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-23710\" title=\"Jen Biesty\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jenbiesty500.jpg\" alt=\"Jen Biesty\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Jen Biesty. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>In our continuing quest to learn more vital yet elusive tips on how to best select produce for flavor and longevity, we turned to chef Jen Biesty of \u003ca href=\"http://www.scalasbistro.com\">Scala’s Bistro\u003c/a> inside San Francisco’s Sir Francis Drake Hotel. When we arrived at her busy kitchen one afternoon, she had set out a platter of beautiful dark red fruit. Even though it’s February and well past stone fruit season, we found ourselves asking if she had somehow managed to pick some plums for us.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23706\" title=\"Jen Biesty holding an Arkansas Black apple\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/biestyapple500.jpg\" alt=\"Jen Biesty holding an Arkansas Black apple\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Jen Biesty holding an Arkansas Black apple. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>“They’re Arkansas Black apples!” replied the Top Chef alum. “I love these, they remind me of the apples in Snow White.\u003c/p>\n\u003cblockquote>\u003cp>“You want an apple that’s firm, with a nice color,” she advised. “They all look a little bit different and they’re not just homogenized. If you can see the pollen or dirt from the tree then you know it is really fresh and just picked within a week or a few days.”\u003c/p>\u003c/blockquote>\n\u003cp>Meat is traditionally thought of when pairing apples with a protein, but Biesty has found that they go great with fish as well; she likes to shave them raw into a salad with chestnut and parsley, an accompaniment for sea bass. She picks the Arkansas Black apples in particular up at the Alemany Farmers Market in San Francisco from Chimayo Farms.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23708\" title=\"Eric Tucker holding a Chanterelle mushroom\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/erictuckermushrooms500.jpg\" alt=\"Eric Tucker holding a Chanterelle mushroom\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Eric Tucker holding a Chanterelle mushroom. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>Chef Eric Tucker of \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium Restaurant\u003c/a>, a venerable temple to creative vegetarian cooking in San Francisco, was kind enough to let us tag along with him on a Saturday morning visit to the Ferry Plaza Farmers Market, where he was leading a small group who had signed up for a beer-themed cooking class in honor of the conclusion of SF Beer Week. No matter the theme of a particular course, Tucker will meet students the day before to wander the market and decide on some ideas and direction for the next day’s session, a hands-on class that includes sitting down to a family-style meal.\u003c/p>\n\u003cp>He first led the class to \u003ca href=\"http://www.farwestfungi.com\">Far West Fungi\u003c/a>, which has a permanent stall inside the building. Tucker snapped up some beautiful black trumpets, chanterelles, and maitakes. Mushrooms are a staple at Millennium for their earthy, meaty qualities, whether it’s a sauce of black trumpets in a red wine reduction or oyster mushrooms simply fried. Tucker’s advice for selecting shrooms focuses on what you should avoid, which is just as valuable to know as what to pick.\u003c/p>\n\u003cblockquote>\u003cp>“I’m leery of mushrooms that look too waterlogged or dark. Those you have to dry or use very quickly,” he said. “If you’re buying portabellas and the gills are really present and the caps are really open, you need to use those quicker than ones with tighter caps, which will have more life.”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>“Or look at these,” he noted, pointing to some mostly beige Lion’s Mane mushrooms. “When they start to turn red, I associate that with some possible bacterial growth or breakdown.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23711\" title=\"Sunchokes. Photo by Tamara Palmer\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/sunchokes500.jpg\" alt=\"Sunchokes. Photo by Tamara Palmer\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Sunchokes. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>We ducked outside in the pouring rain to the \u003ca href=\"http://www.tierravegetables.com\">Tierra Vegetables\u003c/a> stand. Tucker started rifling through what we first thought were oversized knots of ginger root, but were actually sunchokes.\u003c/p>\n\u003cp>“You want the ones that are not caked in dirt, because they’re hard to clean and peel,” he explained, “And you want the larger ones.” While many like to work with raw sunchokes (shaving them thinly for a salad, for example), Tucker likes to slow bake them with white wine, olive oil, and herbs, the combination making a sort of guilt-free confit.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23709\" title=\"Golden Nuggets. Photo by Tamara Palmer\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/goldennuggets500.jpg\" alt=\"Golden Nuggets. Photo by Tamara Palmer\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Golden Nuggets. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>We finished at the \u003ca href=\"http://www.blossombluff.com\">Blossom Bluff Orchards\u003c/a> stand, where some weird, nubbly looking mandarin oranges were about to be the subject of Tucker’s excitement.\u003c/p>\n\u003cp>“These are great for the zest!” he exclaimed of the variety, called Golden Nuggets. He likes to use them in savory applications, and for his beer class imagined they’d pair well with the bitterness of the hops in the different beer varieties. These can be a little difficult to pick. If they’re nubbier and heavier, they’ve got more juice, but they’ve also got thicker and more developed cell walls, so there’s a bit of a tradeoff when it comes to the insides.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23705\" title=\"Aaron London\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/aaronlondon300.jpg\" alt=\"Aaron London\" width=\"300\" height=\"451\">\u003cbr>\n\u003cem>Aaron London. Photo courtesy of Ubuntu\u003c/em>\u003c/p>\n\u003cp>It’s still a good time of year for carrots, and chef Aaron London of Napa’s notable vegetarian restaurant \u003ca href=\"http://www.ubuntunapa.com/restaurant\">Ubuntu\u003c/a> has some valuable advice and a colorful, flavorful recipe to share. No matter what color or size your carrots are, he notes that the pigmentation should be deep and plush. Look for strong, rigid stems and leaves with some sheen to them that blossom out and don’t lay flat.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23707\" title=\"carrots\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/carrots500.jpg\" alt=\"carrots\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Carrots. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>“If you’re at a Farmers' Market,” London says, “dirt is a good thing to see on a carrot. If it has dirt on it and any moisture, it will degrade and diminish very rapidly, meaning that if you see a soil covered carrot with all of the above attributes, then you’re really looking good because it must be super fresh. I know this sounds redundant, but it should smell like a carrot. Take that in mind and try hard to find a carrot that actually smells like one, and you will have found a winner.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Tender White Satin and Crisp Purple Haze Carrot Salad With Strawberry Spinach, Raspberries, and Crushed Herb Vinaigrette\u003c/strong>\u003c/p>\n\u003cp>By Chef Aaron London, Ubuntu Restaurant\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 large carrots, peeled and sliced thin\u003cbr>\nPeel of 1/4 of an orange\u003cbr>\n1/4 onion, sliced thinly\u003cbr>\n2 oranges\u003cbr>\n1 Tbs. sugar\u003cbr>\nMixed color baby carrots, carrot tops reserved for cooking and for garnish\u003cbr>\n1/2 pint raspberries\u003cbr>\n1 qt. picked greens, such as arugula, chervil, celery leaf, and mint\u003cbr>\n1 cup grapeseed oil\u003cbr>\n2 Tbs. crushed toasted hazelnuts\u003cbr>\n1 big handful of baby spinach\u003cbr>\n3 cloves crushed garlic\u003cbr>\n1 sprig rosemary\u003cbr>\nSalt\u003cbr>\n1Tbs. sugar\u003cbr>\nEdible flowers, or garnish of choice\u003c/p>\n\u003cp>\u003cstrong>For the carrot puree:\u003c/strong>\u003c/p>\n\u003cp>Sweat the onion, sliced large carrot, and orange peel in a little grapeseed oil with salt in a heavy bottomed pot until very tender. Add 1 pint of water and reduce it by half.\u003c/p>\n\u003cp>Place the carrots into a blender and blend on high until smooth and the mixture blends easily. At the end, drizzle in a thin stream of 1tsp. of oil to emulsify it and make it creamy and fluffy. Reserve puree.\u003c/p>\n\u003cp>\u003cstrong>For the tender carrots:\u003c/strong>\u003c/p>\n\u003cp>Wash the carrots and tops very well. Clean the tops off of all the baby carrots, and reserve some of the smaller leaves on the herb in ice water for garnish. Place the rest of the tops in the bottom of a roasting pan.\u003c/p>\n\u003cp>Lay 2/3 of the carrots on the carrot tops in 1-2 even layers, followed by the garlic, whole sprig rosemary, peel and juice of 1 orange, the sugar, enough water to cover and a pinch of salt. Cover with tin foil and cook until tender, about an hour, at 350. Once they are done, let them rest in their liquid until it is time to plate.\u003c/p>\n\u003cp>\u003cstrong>For the crisp carrots:\u003c/strong>\u003c/p>\n\u003cp>Take the remaining carrots and cut them into interesting shapes as well as shave on a mandolin. Place the carrots them directly into ice water so they crisp up and tork (twist into natural shapes).\u003c/p>\n\u003cp>\u003cstrong>For the vinaigrette:\u003c/strong>\u003c/p>\n\u003cp>Place the grapeseed oil in the freezer for 30 minutes before you need to use it. Blanch and shock the quart of “rabbit greens” (greens of choice as listed above) and place them in the blender with the oil and spin until smooth. Chill immediately.\u003c/p>\n\u003cp>Place the raspberries into a mixing bowl and lightly fork crush them with the micro-planed zest of 1 orange, a pinch of salt and a twist of pepper. Add in the hazelnuts and ½ cup of the green oil and let marinate for half an hour.\u003c/p>\n\u003cp>\u003cstrong>To finish:\u003c/strong>\u003c/p>\n\u003cp>Spread the carrot puree nice and wide on the bottom of 6 plates or wide bowls. The puree should be just above room temperature. Pull the tender carrots out of their cooking liquid and toss them in a bowl with the juice of one orange and a spoonful of the green oil and place them artfully into the puree.\u003c/p>\n\u003cp>Drain all of the water off of the raw carrots and toss them in a bowl with some of the green oil and a pinch of salt and dance them though the tender carrots, building as much height as possible.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Spoon the chunky vinaigrette evenly over all of the dishes, making sure to stir it often in order to insure even dispersion. To finish each dish, toss whatever spinaches and other garnishes with the lightest drop of oil, a pinch of salt and weave the leaves and edible flowers throughout the plates so it looks like their growing out.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-23710\" title=\"Jen Biesty\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jenbiesty500.jpg\" alt=\"Jen Biesty\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Jen Biesty. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>In our continuing quest to learn more vital yet elusive tips on how to best select produce for flavor and longevity, we turned to chef Jen Biesty of \u003ca href=\"http://www.scalasbistro.com\">Scala’s Bistro\u003c/a> inside San Francisco’s Sir Francis Drake Hotel. When we arrived at her busy kitchen one afternoon, she had set out a platter of beautiful dark red fruit. Even though it’s February and well past stone fruit season, we found ourselves asking if she had somehow managed to pick some plums for us.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23706\" title=\"Jen Biesty holding an Arkansas Black apple\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/biestyapple500.jpg\" alt=\"Jen Biesty holding an Arkansas Black apple\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Jen Biesty holding an Arkansas Black apple. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>“They’re Arkansas Black apples!” replied the Top Chef alum. “I love these, they remind me of the apples in Snow White.\u003c/p>\n\u003cblockquote>\u003cp>“You want an apple that’s firm, with a nice color,” she advised. “They all look a little bit different and they’re not just homogenized. If you can see the pollen or dirt from the tree then you know it is really fresh and just picked within a week or a few days.”\u003c/p>\u003c/blockquote>\n\u003cp>Meat is traditionally thought of when pairing apples with a protein, but Biesty has found that they go great with fish as well; she likes to shave them raw into a salad with chestnut and parsley, an accompaniment for sea bass. She picks the Arkansas Black apples in particular up at the Alemany Farmers Market in San Francisco from Chimayo Farms.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23708\" title=\"Eric Tucker holding a Chanterelle mushroom\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/erictuckermushrooms500.jpg\" alt=\"Eric Tucker holding a Chanterelle mushroom\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Eric Tucker holding a Chanterelle mushroom. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>Chef Eric Tucker of \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium Restaurant\u003c/a>, a venerable temple to creative vegetarian cooking in San Francisco, was kind enough to let us tag along with him on a Saturday morning visit to the Ferry Plaza Farmers Market, where he was leading a small group who had signed up for a beer-themed cooking class in honor of the conclusion of SF Beer Week. No matter the theme of a particular course, Tucker will meet students the day before to wander the market and decide on some ideas and direction for the next day’s session, a hands-on class that includes sitting down to a family-style meal.\u003c/p>\n\u003cp>He first led the class to \u003ca href=\"http://www.farwestfungi.com\">Far West Fungi\u003c/a>, which has a permanent stall inside the building. Tucker snapped up some beautiful black trumpets, chanterelles, and maitakes. Mushrooms are a staple at Millennium for their earthy, meaty qualities, whether it’s a sauce of black trumpets in a red wine reduction or oyster mushrooms simply fried. Tucker’s advice for selecting shrooms focuses on what you should avoid, which is just as valuable to know as what to pick.\u003c/p>\n\u003cblockquote>\u003cp>“I’m leery of mushrooms that look too waterlogged or dark. Those you have to dry or use very quickly,” he said. “If you’re buying portabellas and the gills are really present and the caps are really open, you need to use those quicker than ones with tighter caps, which will have more life.”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>“Or look at these,” he noted, pointing to some mostly beige Lion’s Mane mushrooms. “When they start to turn red, I associate that with some possible bacterial growth or breakdown.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23711\" title=\"Sunchokes. Photo by Tamara Palmer\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/sunchokes500.jpg\" alt=\"Sunchokes. Photo by Tamara Palmer\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Sunchokes. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>We ducked outside in the pouring rain to the \u003ca href=\"http://www.tierravegetables.com\">Tierra Vegetables\u003c/a> stand. Tucker started rifling through what we first thought were oversized knots of ginger root, but were actually sunchokes.\u003c/p>\n\u003cp>“You want the ones that are not caked in dirt, because they’re hard to clean and peel,” he explained, “And you want the larger ones.” While many like to work with raw sunchokes (shaving them thinly for a salad, for example), Tucker likes to slow bake them with white wine, olive oil, and herbs, the combination making a sort of guilt-free confit.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23709\" title=\"Golden Nuggets. Photo by Tamara Palmer\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/goldennuggets500.jpg\" alt=\"Golden Nuggets. Photo by Tamara Palmer\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Golden Nuggets. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>We finished at the \u003ca href=\"http://www.blossombluff.com\">Blossom Bluff Orchards\u003c/a> stand, where some weird, nubbly looking mandarin oranges were about to be the subject of Tucker’s excitement.\u003c/p>\n\u003cp>“These are great for the zest!” he exclaimed of the variety, called Golden Nuggets. He likes to use them in savory applications, and for his beer class imagined they’d pair well with the bitterness of the hops in the different beer varieties. These can be a little difficult to pick. If they’re nubbier and heavier, they’ve got more juice, but they’ve also got thicker and more developed cell walls, so there’s a bit of a tradeoff when it comes to the insides.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23705\" title=\"Aaron London\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/aaronlondon300.jpg\" alt=\"Aaron London\" width=\"300\" height=\"451\">\u003cbr>\n\u003cem>Aaron London. Photo courtesy of Ubuntu\u003c/em>\u003c/p>\n\u003cp>It’s still a good time of year for carrots, and chef Aaron London of Napa’s notable vegetarian restaurant \u003ca href=\"http://www.ubuntunapa.com/restaurant\">Ubuntu\u003c/a> has some valuable advice and a colorful, flavorful recipe to share. No matter what color or size your carrots are, he notes that the pigmentation should be deep and plush. Look for strong, rigid stems and leaves with some sheen to them that blossom out and don’t lay flat.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23707\" title=\"carrots\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/carrots500.jpg\" alt=\"carrots\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Carrots. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>“If you’re at a Farmers' Market,” London says, “dirt is a good thing to see on a carrot. If it has dirt on it and any moisture, it will degrade and diminish very rapidly, meaning that if you see a soil covered carrot with all of the above attributes, then you’re really looking good because it must be super fresh. I know this sounds redundant, but it should smell like a carrot. Take that in mind and try hard to find a carrot that actually smells like one, and you will have found a winner.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Tender White Satin and Crisp Purple Haze Carrot Salad With Strawberry Spinach, Raspberries, and Crushed Herb Vinaigrette\u003c/strong>\u003c/p>\n\u003cp>By Chef Aaron London, Ubuntu Restaurant\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 large carrots, peeled and sliced thin\u003cbr>\nPeel of 1/4 of an orange\u003cbr>\n1/4 onion, sliced thinly\u003cbr>\n2 oranges\u003cbr>\n1 Tbs. sugar\u003cbr>\nMixed color baby carrots, carrot tops reserved for cooking and for garnish\u003cbr>\n1/2 pint raspberries\u003cbr>\n1 qt. picked greens, such as arugula, chervil, celery leaf, and mint\u003cbr>\n1 cup grapeseed oil\u003cbr>\n2 Tbs. crushed toasted hazelnuts\u003cbr>\n1 big handful of baby spinach\u003cbr>\n3 cloves crushed garlic\u003cbr>\n1 sprig rosemary\u003cbr>\nSalt\u003cbr>\n1Tbs. sugar\u003cbr>\nEdible flowers, or garnish of choice\u003c/p>\n\u003cp>\u003cstrong>For the carrot puree:\u003c/strong>\u003c/p>\n\u003cp>Sweat the onion, sliced large carrot, and orange peel in a little grapeseed oil with salt in a heavy bottomed pot until very tender. Add 1 pint of water and reduce it by half.\u003c/p>\n\u003cp>Place the carrots into a blender and blend on high until smooth and the mixture blends easily. At the end, drizzle in a thin stream of 1tsp. of oil to emulsify it and make it creamy and fluffy. Reserve puree.\u003c/p>\n\u003cp>\u003cstrong>For the tender carrots:\u003c/strong>\u003c/p>\n\u003cp>Wash the carrots and tops very well. Clean the tops off of all the baby carrots, and reserve some of the smaller leaves on the herb in ice water for garnish. Place the rest of the tops in the bottom of a roasting pan.\u003c/p>\n\u003cp>Lay 2/3 of the carrots on the carrot tops in 1-2 even layers, followed by the garlic, whole sprig rosemary, peel and juice of 1 orange, the sugar, enough water to cover and a pinch of salt. Cover with tin foil and cook until tender, about an hour, at 350. Once they are done, let them rest in their liquid until it is time to plate.\u003c/p>\n\u003cp>\u003cstrong>For the crisp carrots:\u003c/strong>\u003c/p>\n\u003cp>Take the remaining carrots and cut them into interesting shapes as well as shave on a mandolin. Place the carrots them directly into ice water so they crisp up and tork (twist into natural shapes).\u003c/p>\n\u003cp>\u003cstrong>For the vinaigrette:\u003c/strong>\u003c/p>\n\u003cp>Place the grapeseed oil in the freezer for 30 minutes before you need to use it. Blanch and shock the quart of “rabbit greens” (greens of choice as listed above) and place them in the blender with the oil and spin until smooth. Chill immediately.\u003c/p>\n\u003cp>Place the raspberries into a mixing bowl and lightly fork crush them with the micro-planed zest of 1 orange, a pinch of salt and a twist of pepper. Add in the hazelnuts and ½ cup of the green oil and let marinate for half an hour.\u003c/p>\n\u003cp>\u003cstrong>To finish:\u003c/strong>\u003c/p>\n\u003cp>Spread the carrot puree nice and wide on the bottom of 6 plates or wide bowls. The puree should be just above room temperature. Pull the tender carrots out of their cooking liquid and toss them in a bowl with the juice of one orange and a spoonful of the green oil and place them artfully into the puree.\u003c/p>\n\u003cp>Drain all of the water off of the raw carrots and toss them in a bowl with some of the green oil and a pinch of salt and dance them though the tender carrots, building as much height as possible.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Chefs Talk Romantic Meals on Valentine's Day ",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/couples.jpg\" alt=\"Chef Photos\" title=\"Chef Photos\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-23315\">\u003cbr>\n\u003cem>From top left to right: Douglas Monsalud and wife Kimberly Stevens, Yigit Pura, Will Werner and girlfriend Sarah Logan, Richie Nakano.\u003c/em>\u003c/p>\n\u003cp>It's no secret chefs don't get much time off--certainly not on holidays. And Valentine's Day is a biggie. Folks make reservations well in advance and snatch up flowers and confections to bring home to their loved ones. After chatting with some of my favorite local chefs, it became clear that Valentine's Day really is just another day and there are many occasions to sit down, toast one another, and prepare a special meal. I asked three simple questions to get to the heart of what a romantic day looks like in their world. Here's what I discovered. \u003c/p>\n\u003cp>\u003cstrong>Douglas Monsalud: \u003ca href=\"http://www.kitchenettesf.com/\">Kitchenette SF\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home? \u003c/em>\u003cbr>\nWe LOVE to make food that takes a while to cook so that we can hang out, talk while we cook, and drink good wine ; ) With that in mind, we have cooked everything from bouillabaisse to pozole, porchetta to pot roast. You know...simple, rustic, one-pot meals that are comfortable and really make you feel like you are home.\u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nWow, favorite dessert is a tough one. I like desserts that are lighter and fruity...like the goats milk yoghurt panna cotta with blood orange compote that we've served at \u003ca href=\"http://www.heartsf.com/\">Heart Wine Bar\u003c/a>. Similarly, I have always loved creme brulee and a nice, flaky crostata with a scoop of ice cream always gets my attention.\u003c/p>\n\u003cp>\u003cem> If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why?\u003c/em>\u003cbr>\n\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> and\u003ca href=\"http://www.gitanerestaurant.com/\"> Gitane\u003c/a> ooze romance. They have great food and the atmosphere is at once exotic and warm. Also, I always think getting a dozen oysters from the \u003ca href=\"http://www.themarshallstore.com/\">Marshall Store\u003c/a> up on Tomales Bay with a bottle of something bubbly and eating them on a bench overlooking the water is as sexy as it gets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>William Werner: \u003ca href=\"http://telltalepreserveco.com/\">Tell Tale Preserve Co.\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home? \u003c/em>\u003cbr>\nWe don't get to spend a lot of time together as of late-- so usually a romantic dinner would consist of something simple, to spend more time together than in the kitchen, more than likely, champagne, oysters with lemon, market greens, a risotto of mushrooms and nettles, and of course chocolate (Valrhona feves straight from the bag). \u003c/p>\n\u003cp>\u003cem>Favorite dessert? \u003c/em>\u003cbr>\nOf the moment: kishu mandarins. \u003c/p>\n\u003cp> \u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why? \u003c/em>\u003cbr>\n\u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, for getting dressed and a luxurious, intimate evening of thoughtful food. Burgers and beer in the back corner booth at \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> for dressing down and hanging out. \u003c/p>\n\u003cp>\u003cstrong>Richie Nakano: \u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home?\u003c/em>\u003cbr>\nWhen we're eating at home we keep it pretty simple: farro with roasted chicken, or an easy pasta. We also get treats from \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>: charcuterie, cheese, olives. We have a 9 month old son, so there's not a lot of quiet romantic evenings these days, but we do like to unwind with a bottle of kruner or falanghina. \u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nAnything from \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphrey Slocombe\u003c/a>, or we'll get something from \u003ca href=\"http://telltalepreserveco.com/\">Tell Tale Preserve Co.\u003c/a> and save it for that evening. That stuff is sinful. \u003c/p>\n\u003cp>\u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why? \u003c/em>\u003cbr>\n\u003ca href=\"http://www.aziza-sf.com/\">Aziza \u003c/a>always comes to mind, it's such a beautiful setting in there, and the food is really elegant. \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a> is really intimate also, but the sexiest place in town is the \u003ca href=\"http://sf.eater.com/archives/2010/11/09/flour_water_uncaps_the_dough_room.php\">Flour & Water dough room\u003c/a>. If you can snag a seat at a dinner in there...\u003c/p>\n\u003cp>\u003cstrong>Yigit Pura: Executive Pastry Chef, \u003ca href=\"http://www.tastecatering.com/\">Taste Catering\u003c/a>; Winner of Bravo's Top Chef \u003ca href=\"http://www.bravotv.com/top-chef-just-desserts/season-1/videos/a-sweet-victory\">Just Desserts\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Maybe, like a lot of folks, you see it as any other day—but let’s just say, on a typical romantically-minded evening, tell us about what you and a date like to cook/eat together?\u003c/em>\u003cbr>\nI think any day is a good day to be romantic. I would cook what I know they love and tickles their soft spot, even if it goes against my grain as a chef. I find just showing you paid attention will always get you brownie points.\u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nAs cliché as it sounds, you can’t go wrong with chocolate. And I know there are myths around it but I still love a great chocolate soufflé. Be it a professional or home chef, it still gets people excited. Take it another step forward and make a really lovely salted caramel ice cream, and put a small scoop straight in the middle. The contrast between the hot and cold is always very sexy!\u003c/p>\n\u003cp>\u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why?\u003c/em>\u003cbr>\nLately I’m in LOVE with \u003ca href=\"http://www.barbaccosf.com/\">Barbacco\u003c/a>. Modern and really beautiful ambiance, great service, and just really tasty bites, and very reasonably priced. Last time I ate there everything was so great, I am already looking forward to the next time.\u003c/p>\n\u003cp>\u003cstrong>Jessica Boncutter: \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>A typical romantically-minded meal?\u003c/em>\u003cbr>\nThat would have to be beef fillet roasted medium rare with salt roasted potatoes, baby carrots and horseradish cream.\u003c/p>\n\u003cp>\u003cem>Favorite Dessert?\u003c/em>\u003cbr>\nDefinitely finish it off with a chocolate pot de creme and a little Serge Gainsbourg on the record player! \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why\u003c/em>?\u003cbr>\nRomantic places in the San Francisco Bay Area are upstairs at\u003ca href=\"http://www.chezpanisse.com/intro.php\"> Chez Panisse\u003c/a> for lunch or \u003ca href=\"http://www.mankas.com/mankas/intro.html\">Manka's\u003c/a> in Inverness for the night or \u003ca href=\"http://toscacafesf.com/TOSCA.html\">Tosca\u003c/a> for a drink or of course \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a> is so romantic. Chez Panisse lunch during the week feels like you are playing hooky from work with a lover. Manka's, well you just have to stay there one night to experience it. Tosca is a classic always feels special no matter who you are with.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/couples.jpg\" alt=\"Chef Photos\" title=\"Chef Photos\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-23315\">\u003cbr>\n\u003cem>From top left to right: Douglas Monsalud and wife Kimberly Stevens, Yigit Pura, Will Werner and girlfriend Sarah Logan, Richie Nakano.\u003c/em>\u003c/p>\n\u003cp>It's no secret chefs don't get much time off--certainly not on holidays. And Valentine's Day is a biggie. Folks make reservations well in advance and snatch up flowers and confections to bring home to their loved ones. After chatting with some of my favorite local chefs, it became clear that Valentine's Day really is just another day and there are many occasions to sit down, toast one another, and prepare a special meal. I asked three simple questions to get to the heart of what a romantic day looks like in their world. Here's what I discovered. \u003c/p>\n\u003cp>\u003cstrong>Douglas Monsalud: \u003ca href=\"http://www.kitchenettesf.com/\">Kitchenette SF\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home? \u003c/em>\u003cbr>\nWe LOVE to make food that takes a while to cook so that we can hang out, talk while we cook, and drink good wine ; ) With that in mind, we have cooked everything from bouillabaisse to pozole, porchetta to pot roast. You know...simple, rustic, one-pot meals that are comfortable and really make you feel like you are home.\u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nWow, favorite dessert is a tough one. I like desserts that are lighter and fruity...like the goats milk yoghurt panna cotta with blood orange compote that we've served at \u003ca href=\"http://www.heartsf.com/\">Heart Wine Bar\u003c/a>. Similarly, I have always loved creme brulee and a nice, flaky crostata with a scoop of ice cream always gets my attention.\u003c/p>\n\u003cp>\u003cem> If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why?\u003c/em>\u003cbr>\n\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> and\u003ca href=\"http://www.gitanerestaurant.com/\"> Gitane\u003c/a> ooze romance. They have great food and the atmosphere is at once exotic and warm. Also, I always think getting a dozen oysters from the \u003ca href=\"http://www.themarshallstore.com/\">Marshall Store\u003c/a> up on Tomales Bay with a bottle of something bubbly and eating them on a bench overlooking the water is as sexy as it gets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>William Werner: \u003ca href=\"http://telltalepreserveco.com/\">Tell Tale Preserve Co.\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home? \u003c/em>\u003cbr>\nWe don't get to spend a lot of time together as of late-- so usually a romantic dinner would consist of something simple, to spend more time together than in the kitchen, more than likely, champagne, oysters with lemon, market greens, a risotto of mushrooms and nettles, and of course chocolate (Valrhona feves straight from the bag). \u003c/p>\n\u003cp>\u003cem>Favorite dessert? \u003c/em>\u003cbr>\nOf the moment: kishu mandarins. \u003c/p>\n\u003cp> \u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why? \u003c/em>\u003cbr>\n\u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, for getting dressed and a luxurious, intimate evening of thoughtful food. Burgers and beer in the back corner booth at \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> for dressing down and hanging out. \u003c/p>\n\u003cp>\u003cstrong>Richie Nakano: \u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home?\u003c/em>\u003cbr>\nWhen we're eating at home we keep it pretty simple: farro with roasted chicken, or an easy pasta. We also get treats from \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>: charcuterie, cheese, olives. We have a 9 month old son, so there's not a lot of quiet romantic evenings these days, but we do like to unwind with a bottle of kruner or falanghina. \u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nAnything from \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphrey Slocombe\u003c/a>, or we'll get something from \u003ca href=\"http://telltalepreserveco.com/\">Tell Tale Preserve Co.\u003c/a> and save it for that evening. That stuff is sinful. \u003c/p>\n\u003cp>\u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why? \u003c/em>\u003cbr>\n\u003ca href=\"http://www.aziza-sf.com/\">Aziza \u003c/a>always comes to mind, it's such a beautiful setting in there, and the food is really elegant. \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a> is really intimate also, but the sexiest place in town is the \u003ca href=\"http://sf.eater.com/archives/2010/11/09/flour_water_uncaps_the_dough_room.php\">Flour & Water dough room\u003c/a>. If you can snag a seat at a dinner in there...\u003c/p>\n\u003cp>\u003cstrong>Yigit Pura: Executive Pastry Chef, \u003ca href=\"http://www.tastecatering.com/\">Taste Catering\u003c/a>; Winner of Bravo's Top Chef \u003ca href=\"http://www.bravotv.com/top-chef-just-desserts/season-1/videos/a-sweet-victory\">Just Desserts\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Maybe, like a lot of folks, you see it as any other day—but let’s just say, on a typical romantically-minded evening, tell us about what you and a date like to cook/eat together?\u003c/em>\u003cbr>\nI think any day is a good day to be romantic. I would cook what I know they love and tickles their soft spot, even if it goes against my grain as a chef. I find just showing you paid attention will always get you brownie points.\u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nAs cliché as it sounds, you can’t go wrong with chocolate. And I know there are myths around it but I still love a great chocolate soufflé. Be it a professional or home chef, it still gets people excited. Take it another step forward and make a really lovely salted caramel ice cream, and put a small scoop straight in the middle. The contrast between the hot and cold is always very sexy!\u003c/p>\n\u003cp>\u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why?\u003c/em>\u003cbr>\nLately I’m in LOVE with \u003ca href=\"http://www.barbaccosf.com/\">Barbacco\u003c/a>. Modern and really beautiful ambiance, great service, and just really tasty bites, and very reasonably priced. Last time I ate there everything was so great, I am already looking forward to the next time.\u003c/p>\n\u003cp>\u003cstrong>Jessica Boncutter: \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>A typical romantically-minded meal?\u003c/em>\u003cbr>\nThat would have to be beef fillet roasted medium rare with salt roasted potatoes, baby carrots and horseradish cream.\u003c/p>\n\u003cp>\u003cem>Favorite Dessert?\u003c/em>\u003cbr>\nDefinitely finish it off with a chocolate pot de creme and a little Serge Gainsbourg on the record player! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why\u003c/em>?\u003cbr>\nRomantic places in the San Francisco Bay Area are upstairs at\u003ca href=\"http://www.chezpanisse.com/intro.php\"> Chez Panisse\u003c/a> for lunch or \u003ca href=\"http://www.mankas.com/mankas/intro.html\">Manka's\u003c/a> in Inverness for the night or \u003ca href=\"http://toscacafesf.com/TOSCA.html\">Tosca\u003c/a> for a drink or of course \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a> is so romantic. Chez Panisse lunch during the week feels like you are playing hooky from work with a lover. Manka's, well you just have to stay there one night to experience it. Tosca is a classic always feels special no matter who you are with.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/baker-banker-kid.jpg\" alt=\"Chefs Jeff Banker and Lori Baker + Jackson Banker\" title=\"Chefs Jeff Banker and Lori Baker + Jackson Banker\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-23166\">\u003cbr>\n\u003cem>Chefs Jeff Banker and Lori Baker + Jackson Banker. Photo credit: Craig Lee\u003c/em>\u003c/p>\n\u003cp>The savory and sweet finds at San Francisco's \u003ca href=\"http://www.bakerandbanker.com/\">Baker & Banker\u003c/a> quickly catapulted the space into a must-visit for food lovers. Opened in late 2009 in Pacific Heights, the bakery slash restaurant is in an old apothecary and is the lovechild of husband and wife team Chef Jeff Banker and Pastry Chef Lori Banker, who together have over thirty years cooking experience and have been married for ten years. \u003c/p>\n\u003cp>San Francisco Examiner's Patricia Unterman noted Baker & Banker's \"small, changing menu of gently imaginative dishes characterized by big, voluptuous flavor,\" and the San Francisco Chronicle's Michael Bauer gave the restaurant a \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/02/28/FDEA1BVE5S.DTL&type=food\">three star review\u003c/a> in 2010 and included it in the Chronicle Top 100 List of Restaurants that same year. \u003c/p>\n\u003cp>Lori Baker has worked at \u003ca href=\"http://www.eossf.com/\">EOS\u003c/a>, \u003ca href=\"http://www.home-sf.com/\">Home\u003c/a> restaurant, \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/03/secrets-from-a-chef-cafe-des-amiss-gordon-drysdale/\">Gordon's\u003c/a> House of Fine Eats, \u003ca href=\"http://www.yelp.com/biz/bizou-restaurant-and-bar-san-francisco\">Bizou\u003c/a>, \u003ca href=\"http://www.postrio.com/\">Postrio\u003c/a>, \u003ca href=\"http://www.bixrestaurant.com/\">Bix\u003c/a> and \u003ca href=\"http://www.fifthfloorrestaurant.com/\">Fifth Floor\u003c/a>. Chef Baker also staged at Hotel Metropole in Brussels as well as L'Angolo Dolce in Lucca, Italy. She was most recently a professor of pastry at The California Culinary Academy and is a graduate of Johnson and Wales.\u003c/p>\n\u003cp>Jeff Banker's early stints include \u003ca href=\"http://www.patinagroup.com/\">Patina\u003c/a> Los Angeles and Postrio--more on the Postrio love connection in a bit. He worked at \u003ca href=\"http://www.yelp.com/biz/acme-chophouse-san-francisco\">Acme Chophouse\u003c/a>, Bix, Home and staged at Lucas Carton in Paris while attending Le Cordon Bleu on a scholarship awarded by the International Association of Culinary Professionals (\u003ca href=\"http://www.iacp.com/\">IACP\u003c/a>). The couple said they both have also filled in at their friends’ restaurants \u003ca href=\"http://www.nopasf.com/\">NOPA\u003c/a> and \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>. \u003cstrong>Bay Area Bites\u003c/strong> caught up with Jeff Banker just in time for Valentine's Day. They live in the Sunset District.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What are you baking and serving up for Valentine's Day?\u003c/strong>\u003c/p>\n\u003cp>We are creating some unique bakery goods special for Valentine's Day including: Mexican hot chocolate crackle cookies, raspberry Linzer heart sandwich cookies, strawberry Champagne cupcakes, which are champagne-soaked yellow cake with strawberry frosting, red hot red velvet cupcakes and handwritten \"Hostess\" cupcakes with salted caramel.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/treats-banker-baker500.jpg\" alt=\"Valentine Treats from Baker and Banker. Photo credit: Craig Lee\" title=\"Valentine Treats from Baker and Banker. Photo credit: Craig Lee\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23178\">\u003cbr>\n\u003cem>Valentine's Treats from Baker & Banker. Photo credit: Craig Lee\u003c/em>\u003c/p>\n\u003cp>Also on the sweet menu is: vanilla bean cheesecake, with a chocolate wafer crust, and raspberry hearts swirled in; and conversation heart cakes that are Devil's food cake with Grand Marnier ganache. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Hugs-Kisses500.jpg\" alt=\"Hugs and Kisses. Photo credit: Craig Lee\" title=\"Hugs and Kisses. Photo credit: Craig Lee\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23177\">\u003cbr>\n\u003cem>Hugs and Kisses Heart Cakes. Photo credit: Craig Lee\u003c/em>\u003c/p>\n\u003cp>And… Passion fruit cheesecakes with guava caramel, champagne cake truffles, jalapeno caramels and chocolate covered bacon.\u003c/p>\n\u003cp>\u003cstrong>What are your Valentine's Day restaurant favorites?\u003c/strong> \u003c/p>\n\u003cp>It’s hard to find a more romantic dining room than \u003ca href=\"http://www.fleurdelyssf.com/\">Fleur de Lys\u003c/a> -- the food is decadent and very Valentine's Day appropriate -- the French do romance best! Bix is also a great space with an amazing menu.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> is an awesome place to get fresh meat. We also religiously shop at the \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080812134550.active\">Marin Farmers' Market\u003c/a> for ingredients for the restaurant -- the produce is so fresh and there is such a great selection of goods. I actually visit there every Thursday. Finally, for something a bit more exotic, the Richmond \u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah Supermarket\u003c/a>, an Asian Market on Clement and 7th, is an amazing source to find unusual ingredients. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite eating and drinking spots?\u003c/strong>\u003c/p>\n\u003cp>I have to admit, having the bakery, restaurant and new baby takes up a lot of time, but when we do go out we love to stop by \u003ca href=\"http://flourandwater.com/\">Flour + Water\u003c/a> or \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> for some amazing pasta and pizza. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite local Mom & Pop joints?\u003c/strong>\u003c/p>\n\u003cp>We love the modern spin of Mom & Pop joints that are taking off here in the city. For example, \u003ca href=\"http://www.eve-berkeley.com/\">eVe restaurant\u003c/a> in Berkeley is also a husband and wife team who are doing it all themselves. They have a really artistic touch to the dishes on their menu and we love the intimate setting and food. Also, \u003ca href=\"http://www.sonsanddaughterssf.com/\">Sons & Daughters\u003c/a> in Nob Hill is an interesting place -- the chefs/owners Teague and Matt are two young guys living the dream of opening their own restaurant. It's inspiring to see fellow chefs venturing out on their own and having full autonomy to create and share the food they love.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite date nightspots? \u003c/strong>\u003c/p>\n\u003cp>At the moment, our favorite date spot is home. Since Jackson's arrival, there is something truly wonderful about being home and making a home cooked meal for the family in the house. We are at the restaurant or bakery nearly seven days a week -- so to be able to stay at home and use the kitchen is a treat!\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003c/p>\n\u003cp>The foie gras duck stuffed sandwich at \u003ca href=\"http://www.nakedlunchsf.com/\">Naked Lunch\u003c/a>. Amazing.\u003c/p>\n\u003cp>\u003cstrong>How did you two meet, and how long have you been together, etc.?\u003c/strong>\u003c/p>\n\u003cp>We both worked at \u003ca href=\"http://www.postrio.com/\">Postrio\u003c/a> around the same time. We had a mutual friend who worked there and he set us up on a blind date. He is the pastry chef at Bix now and is still our best friend. We have been married for nearly ten years. [Our baby] Jackson is 4 months old and his name is Jackson Banker.\u003c/p>\n\u003cp>\u003cstrong>Does Jackson have any favorite foods yet?\u003c/strong>\u003c/p>\n\u003cp>He’s still a bit too young -- breast milk is still his favorite but we're expecting him to be quite the foodie growing up in a bakery and restaurant. \u003c/p>\n\u003cp>\u003cstrong>Where are you from?\u003c/strong>\u003c/p>\n\u003cp>I am from Orange County and Lori is from Cincinnati. \u003c/p>\n\u003cp>\u003cstrong>What's new on the horizon?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This past weekend we had the crew from Unique Sweets come and film us for a day. It was an amazing experience. You’ll be able to see Lori's tantalizing desserts have their close up on the \u003ca href=\"http://www.cookingchanneltv.com/\">Cooking Channel\u003c/a> this spring.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/baker-banker-kid.jpg\" alt=\"Chefs Jeff Banker and Lori Baker + Jackson Banker\" title=\"Chefs Jeff Banker and Lori Baker + Jackson Banker\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-23166\">\u003cbr>\n\u003cem>Chefs Jeff Banker and Lori Baker + Jackson Banker. Photo credit: Craig Lee\u003c/em>\u003c/p>\n\u003cp>The savory and sweet finds at San Francisco's \u003ca href=\"http://www.bakerandbanker.com/\">Baker & Banker\u003c/a> quickly catapulted the space into a must-visit for food lovers. Opened in late 2009 in Pacific Heights, the bakery slash restaurant is in an old apothecary and is the lovechild of husband and wife team Chef Jeff Banker and Pastry Chef Lori Banker, who together have over thirty years cooking experience and have been married for ten years. \u003c/p>\n\u003cp>San Francisco Examiner's Patricia Unterman noted Baker & Banker's \"small, changing menu of gently imaginative dishes characterized by big, voluptuous flavor,\" and the San Francisco Chronicle's Michael Bauer gave the restaurant a \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/02/28/FDEA1BVE5S.DTL&type=food\">three star review\u003c/a> in 2010 and included it in the Chronicle Top 100 List of Restaurants that same year. \u003c/p>\n\u003cp>Lori Baker has worked at \u003ca href=\"http://www.eossf.com/\">EOS\u003c/a>, \u003ca href=\"http://www.home-sf.com/\">Home\u003c/a> restaurant, \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/03/secrets-from-a-chef-cafe-des-amiss-gordon-drysdale/\">Gordon's\u003c/a> House of Fine Eats, \u003ca href=\"http://www.yelp.com/biz/bizou-restaurant-and-bar-san-francisco\">Bizou\u003c/a>, \u003ca href=\"http://www.postrio.com/\">Postrio\u003c/a>, \u003ca href=\"http://www.bixrestaurant.com/\">Bix\u003c/a> and \u003ca href=\"http://www.fifthfloorrestaurant.com/\">Fifth Floor\u003c/a>. Chef Baker also staged at Hotel Metropole in Brussels as well as L'Angolo Dolce in Lucca, Italy. She was most recently a professor of pastry at The California Culinary Academy and is a graduate of Johnson and Wales.\u003c/p>\n\u003cp>Jeff Banker's early stints include \u003ca href=\"http://www.patinagroup.com/\">Patina\u003c/a> Los Angeles and Postrio--more on the Postrio love connection in a bit. He worked at \u003ca href=\"http://www.yelp.com/biz/acme-chophouse-san-francisco\">Acme Chophouse\u003c/a>, Bix, Home and staged at Lucas Carton in Paris while attending Le Cordon Bleu on a scholarship awarded by the International Association of Culinary Professionals (\u003ca href=\"http://www.iacp.com/\">IACP\u003c/a>). The couple said they both have also filled in at their friends’ restaurants \u003ca href=\"http://www.nopasf.com/\">NOPA\u003c/a> and \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>. \u003cstrong>Bay Area Bites\u003c/strong> caught up with Jeff Banker just in time for Valentine's Day. They live in the Sunset District.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What are you baking and serving up for Valentine's Day?\u003c/strong>\u003c/p>\n\u003cp>We are creating some unique bakery goods special for Valentine's Day including: Mexican hot chocolate crackle cookies, raspberry Linzer heart sandwich cookies, strawberry Champagne cupcakes, which are champagne-soaked yellow cake with strawberry frosting, red hot red velvet cupcakes and handwritten \"Hostess\" cupcakes with salted caramel.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/treats-banker-baker500.jpg\" alt=\"Valentine Treats from Baker and Banker. Photo credit: Craig Lee\" title=\"Valentine Treats from Baker and Banker. Photo credit: Craig Lee\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23178\">\u003cbr>\n\u003cem>Valentine's Treats from Baker & Banker. Photo credit: Craig Lee\u003c/em>\u003c/p>\n\u003cp>Also on the sweet menu is: vanilla bean cheesecake, with a chocolate wafer crust, and raspberry hearts swirled in; and conversation heart cakes that are Devil's food cake with Grand Marnier ganache. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Hugs-Kisses500.jpg\" alt=\"Hugs and Kisses. Photo credit: Craig Lee\" title=\"Hugs and Kisses. Photo credit: Craig Lee\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23177\">\u003cbr>\n\u003cem>Hugs and Kisses Heart Cakes. Photo credit: Craig Lee\u003c/em>\u003c/p>\n\u003cp>And… Passion fruit cheesecakes with guava caramel, champagne cake truffles, jalapeno caramels and chocolate covered bacon.\u003c/p>\n\u003cp>\u003cstrong>What are your Valentine's Day restaurant favorites?\u003c/strong> \u003c/p>\n\u003cp>It’s hard to find a more romantic dining room than \u003ca href=\"http://www.fleurdelyssf.com/\">Fleur de Lys\u003c/a> -- the food is decadent and very Valentine's Day appropriate -- the French do romance best! Bix is also a great space with an amazing menu.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> is an awesome place to get fresh meat. We also religiously shop at the \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080812134550.active\">Marin Farmers' Market\u003c/a> for ingredients for the restaurant -- the produce is so fresh and there is such a great selection of goods. I actually visit there every Thursday. Finally, for something a bit more exotic, the Richmond \u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah Supermarket\u003c/a>, an Asian Market on Clement and 7th, is an amazing source to find unusual ingredients. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite eating and drinking spots?\u003c/strong>\u003c/p>\n\u003cp>I have to admit, having the bakery, restaurant and new baby takes up a lot of time, but when we do go out we love to stop by \u003ca href=\"http://flourandwater.com/\">Flour + Water\u003c/a> or \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> for some amazing pasta and pizza. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite local Mom & Pop joints?\u003c/strong>\u003c/p>\n\u003cp>We love the modern spin of Mom & Pop joints that are taking off here in the city. For example, \u003ca href=\"http://www.eve-berkeley.com/\">eVe restaurant\u003c/a> in Berkeley is also a husband and wife team who are doing it all themselves. They have a really artistic touch to the dishes on their menu and we love the intimate setting and food. Also, \u003ca href=\"http://www.sonsanddaughterssf.com/\">Sons & Daughters\u003c/a> in Nob Hill is an interesting place -- the chefs/owners Teague and Matt are two young guys living the dream of opening their own restaurant. It's inspiring to see fellow chefs venturing out on their own and having full autonomy to create and share the food they love.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite date nightspots? \u003c/strong>\u003c/p>\n\u003cp>At the moment, our favorite date spot is home. Since Jackson's arrival, there is something truly wonderful about being home and making a home cooked meal for the family in the house. We are at the restaurant or bakery nearly seven days a week -- so to be able to stay at home and use the kitchen is a treat!\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003c/p>\n\u003cp>The foie gras duck stuffed sandwich at \u003ca href=\"http://www.nakedlunchsf.com/\">Naked Lunch\u003c/a>. Amazing.\u003c/p>\n\u003cp>\u003cstrong>How did you two meet, and how long have you been together, etc.?\u003c/strong>\u003c/p>\n\u003cp>We both worked at \u003ca href=\"http://www.postrio.com/\">Postrio\u003c/a> around the same time. We had a mutual friend who worked there and he set us up on a blind date. He is the pastry chef at Bix now and is still our best friend. We have been married for nearly ten years. [Our baby] Jackson is 4 months old and his name is Jackson Banker.\u003c/p>\n\u003cp>\u003cstrong>Does Jackson have any favorite foods yet?\u003c/strong>\u003c/p>\n\u003cp>He’s still a bit too young -- breast milk is still his favorite but we're expecting him to be quite the foodie growing up in a bakery and restaurant. \u003c/p>\n\u003cp>\u003cstrong>Where are you from?\u003c/strong>\u003c/p>\n\u003cp>I am from Orange County and Lori is from Cincinnati. \u003c/p>\n\u003cp>\u003cstrong>What's new on the horizon?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This past weekend we had the crew from Unique Sweets come and film us for a day. It was an amazing experience. You’ll be able to see Lori's tantalizing desserts have their close up on the \u003ca href=\"http://www.cookingchanneltv.com/\">Cooking Channel\u003c/a> this spring.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22707\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/tanya-holland300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/tanya-holland300.jpg\" alt=\"Tanya Holland. Photo credit: Lisa Keating Photography\" title=\"Tanya Holland. Photo credit: Lisa Keating Photography\" width=\"300\" height=\"452\" class=\"size-full wp-image-22707\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tanya Holland. Photo credit: Lisa Keating Photography\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/5406090288/in/set-72157625949462924/\">Tanya Holland\u003c/a> is the Chef/Owner of Southern cooking hotspot \u003ca href=\"http://blogs.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\">Brown Sugar Kitchen\u003c/a> (\u003ca href=\"http://www.brownsugarkitchen.com/\">BSK\u003c/a>) in West Oakland, where cornmeal waffles and fried chicken are among the menu highlights. BSK reflects her interpretation of soul food, with influences from her African-American heritage, formal French cooking training, and “a general appreciation of a wide variety of cuisines.” BSK received the Michelin Guide’s “\u003ca href=\"http://www.michelinguide.com/us/2011_sf_bib_gourmand.html\">Bib Gourmand\u003c/a>” award in 2010 and 2011, as well as “Best Soul Food” from Oakland Magazine, and “Best Southern/Soul Food” from the East Bay Express. Holland plans to open a second BSK in San Francisco’s Bayview District in May this year, and told Bay Area Bites that this one will be “slightly bigger than the original, with the same menu and same hours.” \u003c/p>\n\u003cp>As a chef, Holland trained in France, and cooked at Bobby Flay’s \u003ca href=\"http://www.mesagrill.com/new-york-city-restaurant/\">Mesa Grill\u003c/a> in New York. She worked at \u003ca href=\"http://www.yelp.com/biz/le-theatre-berkeley\">Le Théâtre\u003c/a> in Berkeley, with a French-Creole fusion menu. Holland is also the author of \u003ca href=\"http://www.amazon.com/New-Soul-Cooking-Updating-Tradition/dp/1584792892\">New Soul Cooking: Updating a Cuisine Rich in Flavor and Tradition\u003c/a>, and for 4 years was featured on the Food Network’s \"Melting Pot Soul Kitchen.” She has appeared on The Today Show, Sarah Moulton’s Cooking Live, Ready, Set, Cook!, The Wayne Brady Show, and The Jane Pauley Show. Holland has contributed to Food and Wine and Signature Bride magazines, and been featured in the Wall Street Journal, Savoy, and others. Holland was born in Hartford, Connecticut, in the same hospital as her husband, who she met in the Bay Area. As a child, she said she lived in Rochester, New York, “from the age of two,” and has been an Oakland resident since 2003. \u003c/p>\n\u003cp>\u003cstrong>FOOD SHOPPING FAVORITES\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a>: “that’s the new Berkeley Bowl… there’s an amazing selection of produce. I like to buy their sushi quality fish because I like it super fresh. I’ll then cook it really rare and it’s just great.”\u003cbr>\n\u003ca href=\"http://rockridgemarkethall.com/\">Market Hall\u003c/a>: “For cheese and specialty items. I love their prepared foods, and pastas, for lunch. It’s amazing. I also like shopping for fish there, and lately I’ve been buying Loch Duarte salmon.”\u003cbr>\n\u003ca href=\"http://www.mandelafoods.com/\">Mandela Foods Cooperative\u003c/a>: “It’s local and they’re bringing in organic foods. It’s nice that they’re in the neighborhood and I like to support them.”\u003c/p>\n\u003cp>\u003cstrong>FAVORITE FOOD & DRINK SPOTS\u003c/strong>\u003cbr>\n“All three of these places source really high quality ingredients.”\u003cbr>\nAt \u003ca href=\"http://www.bootandshoeservice.com/\">Boot & Shoe Service\u003c/a>, “I really like their squid pizza and their avocado toast.\u003cbr>\nI end up at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> a lot, for great food, great drinks, and a great wine list. I enjoy the way they work with vegetables and organic meats.\u003cbr>\n\u003ca href=\"http://www.caferouge.net/\">Café Rouge\u003c/a>: “All their meats are so good: the rib eye, and burger. As are the seafood, and oysters.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>FAVORITE MOM & POP JOINTS\u003c/strong>\u003cbr>\nHolland said she enjoys \u003ca href=\"http://www.yelp.com/biz/pho-84-oakland\">Pho 84\u003c/a> and \u003ca href=\"http://www.trueburgeroakland.com/\">True Burger\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>DATE NIGHT\u003c/strong>\u003cbr>\n“We love \u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>. That’s our favorite. Also, \u003ca href=\"http://www.chezpanisse.com/menus/cafe-menu/\">Chez Panisse Café\u003c/a> or anywhere in wine country.” (laughs)\u003c/p>\n\u003cp>\u003cstrong>GUILTY FOOD PLEASURE\u003c/strong>\u003cbr>\n“I like pretty much any chocolate… \u003ca href=\"http://www.divinechocolate.com/siteselect.aspx\">Divine Chocolate\u003c/a> is a good one.” \u003c/p>\n\u003cp>\u003cstrong>Tanya Holland's Brown Sugar Kitchen featured on Check, Please! Bay Area\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe title=\"YouTube video player\" width=\"500\" height=\"405\" src=\"http://www.youtube.com/watch?v=BOUE6BeOsjQ\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
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"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}
