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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22623\" class=\"wp-caption alignleft\" style=\"max-width: 298px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/ReneVerdon20110203.jpg\" alt=\"Rene Verdon. Photo: Getty Images\" title=\"Rene Verdon. Photo: Getty Images\" width=\"298\" height=\"200\" class=\"size-full wp-image-22623\">\u003cfigcaption class=\"wp-caption-text\">Rene Verdon. Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Chef and restaurateur \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=%2Fc%2Fa%2F2011%2F02%2F02%2FBAP11HH8NJ.DTL\">Rene Verdon\u003c/a> has died at his home in San Francisco. He was the chef for President John F. Kennedy, and, along with Julia Child, helped popularize French cooking in the United States. Verdon wrote \u003ca href=\"http://www.amazon.com/gp/search/ref=sr_tc_2_0?rh=i%3Astripbooks%2Ck%3ARen%C3%A9+Verdon&keywords=Ren%C3%A9+Verdon&ie=UTF8&qid=1296796153&sr=1-2-ent&field-contributor_id=B001ITVO5M#/ref=sr_hi_2?rh=n%3A283155%2Ck%3ARen%C3%A9+Verdon&keywords=Ren%C3%A9+Verdon&ie=UTF8&qid=1296796157\">five cookbooks\u003c/a> and his San Francisco restaurant, Le Trianon, set high standards for French food.\u003c/p>\n\u003cp>Host Cy Musiker talks with chef Roland Passot, owner of \u003ca href=\"http://blogs.kqed.org/checkplease/2007/11/08/la-folie-restaurant-info/\">La Folie\u003c/a> about the mark Rene Verdon made on the American culinary scene.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/RN201102031730a.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/RN201102031730a.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cul>\n\u003cstrong>Related Links:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=%2Fc%2Fa%2F2011%2F02%2F02%2FBAP11HH8NJ.DTL\">Rene Verdon's obituary in the SF Chronicle\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>NYTimes:\u003c/strong> \u003ca href=\"http://www.nytimes.com/2011/02/05/us/05verdon.html?_r=1\">René Verdon, French Chef for the Kennedys, Dies at 86\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Host Cy Musiker talks with chef Roland Passot, owner of La Folie about the mark Rene Verdon made on the American culinary scene.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22623\" class=\"wp-caption alignleft\" style=\"max-width: 298px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/ReneVerdon20110203.jpg\" alt=\"Rene Verdon. Photo: Getty Images\" title=\"Rene Verdon. Photo: Getty Images\" width=\"298\" height=\"200\" class=\"size-full wp-image-22623\">\u003cfigcaption class=\"wp-caption-text\">Rene Verdon. Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Chef and restaurateur \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=%2Fc%2Fa%2F2011%2F02%2F02%2FBAP11HH8NJ.DTL\">Rene Verdon\u003c/a> has died at his home in San Francisco. He was the chef for President John F. Kennedy, and, along with Julia Child, helped popularize French cooking in the United States. Verdon wrote \u003ca href=\"http://www.amazon.com/gp/search/ref=sr_tc_2_0?rh=i%3Astripbooks%2Ck%3ARen%C3%A9+Verdon&keywords=Ren%C3%A9+Verdon&ie=UTF8&qid=1296796153&sr=1-2-ent&field-contributor_id=B001ITVO5M#/ref=sr_hi_2?rh=n%3A283155%2Ck%3ARen%C3%A9+Verdon&keywords=Ren%C3%A9+Verdon&ie=UTF8&qid=1296796157\">five cookbooks\u003c/a> and his San Francisco restaurant, Le Trianon, set high standards for French food.\u003c/p>\n\u003cp>Host Cy Musiker talks with chef Roland Passot, owner of \u003ca href=\"http://blogs.kqed.org/checkplease/2007/11/08/la-folie-restaurant-info/\">La Folie\u003c/a> about the mark Rene Verdon made on the American culinary scene.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/RN201102031730a.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/RN201102031730a.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cul>\n\u003cstrong>Related Links:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=%2Fc%2Fa%2F2011%2F02%2F02%2FBAP11HH8NJ.DTL\">Rene Verdon's obituary in the SF Chronicle\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>NYTimes:\u003c/strong> \u003ca href=\"http://www.nytimes.com/2011/02/05/us/05verdon.html?_r=1\">René Verdon, French Chef for the Kennedys, Dies at 86\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Breakfast at Show Dogs, with Chefs Gayle Pirie and John Clark",
"title": "Breakfast at Show Dogs, with Chefs Gayle Pirie and John Clark",
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"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-22209\" title=\"John Clark and Gayle Pirie. Photo: John A. Benson Photography\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/John-Clark-and-Gayle-Pirie500.jpg\" alt=\"John Clark and Gayle Pirie. Photo: John A. Benson Photography\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>John Clark and Gayle Pirie. Photo: John A. Benson Photography\u003c/em>\u003c/p>\n\u003cp>This is the \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/01/show_dogs_starts_breakfast_int.php\">first week\u003c/a> of weekday breakfast offerings at Show Dogs, the Civic Center sausage emporium serving up meaty numbers of quality from Golden Gate Meats, 4505 Meats, Fatted Calf, and Let's Be Frank. A breakfast at Show Dogs includes dishes and drinks priced from $4 to $12.95, and the food is from one of San Francisco's best cooking couples, Gayle Pirie and John Clark. The couple resides in the East Bay and together have over two and a half decades of cooking experience including working as co-chefs at \u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a> and being co-owners and chefs at Foreign Cinema. Their new breakfast menu—with Chef de Cuisine Seth Carter--is inspired by brunch at their ever-popular \u003ca href=\"http://www.foreigncinema.com/food/brunch.php\">Foreign Cinema\u003c/a>, and from their book, \u003ca href=\"http://www.foreigncinema.com/shop/\">Country Egg, City Egg\u003c/a>.\u003c/p>\n\u003cp>Chef Pirie said via phone interview that when creating Show Dogs, she and Clark tried to “think of the history of Market Street and create a fine food emporium. [We wanted to] make it inclusive of all three meals, and had dinner, lunch and happy hour already.” Offering breakfast service at Show Dogs is “harkening back to the turn of the century, when you had food all day.” Brunch will launch on weekends soon -- view the \u003ca href=\"http://showdogssf.com/menu/\">full menu\u003c/a> at showdogssf.com.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-22224\" title=\"Croque Madame. Photo by Mary Ladd\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Croque500.jpg\" alt=\"Croque Madame. Photo by Mary Ladd\" width=\"500\" height=\"373\">\u003cbr>\n\u003cem>Croque Madame. Photo by Mary Ladd\u003c/em>\u003c/p>\n\u003cp>Show Dogs morning fare is sophisticated yet comfortable, with fun twists on the Croque Madame (with succulent pulled pork, Gruyere & béchamel), pancakes (corn cakes with molasses syrup and apricot preserves spiked with Serrano chiles), and \u003cem>Huevos Rancheros\u003c/em> (white beans, bacon, cheddar and tomatillo salsa). Sausage fans can indulge with the Sunrise ShowDog plate of maple bacon on a soft Acme bun, scrambled egg, piperade, arugula and a side of celery root hashers. Chef Pirie said she is “real partial to sausage with eggs,” making the Sunrise ShowDog plate her top pick.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The house coffee is from \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel\u003c/a>. Belly up to an eye opener with a \u003ca href=\"http://www.lagunitas.com\">Lagunitas\u003c/a> Espresso Stout, served warm. Other adult beverages include: Bloody Marys, Mimosas, or Bloody Beer. Fire-eaters can up the heat level on their food with hot sauce, provided on each table. Music includes Brazilian sambas and French jazz. The space is sun-filled and tidy, with wide window views of the unfolding morning activity.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-22219\" title=\"Sunrise ShowDog. Photo by Mary Ladd\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sausage500.jpg\" alt=\"Sunrise ShowDog. Photo by Mary Ladd\" width=\"500\" height=\"373\">\u003cbr>\n\u003cem>Sunrise ShowDog. Photo by Mary Ladd\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SHOWDOGS SUNRISE SHOWDOG\u003c/strong>\u003cbr>\nChef/Owners Gayle Pirie and John Clark\u003cbr>\nChef de Cuisine Seth Carter\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Note: made with as many organic ingredients as possible\u003c/em>\u003c/p>\n\u003cp>2 T diced red pepper\u003cbr>\n1 T diced onion\u003cbr>\n4-5 leaves of arugula\u003cbr>\n2 T sharp cheddar\u003cbr>\n1 Egg, scrambled\u003cbr>\n1 T Butter\u003cbr>\nsplash of sherry vinegar\u003cbr>\npinch of cayenne\u003cbr>\nsalt & pepper to taste\u003cbr>\n1 hot dog bun\u003cbr>\n1 pork breakfast sausage\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003c/p>\n\u003cp>1. Cook sausage in a fry pan or preferably, on a grill until browned on both sides and cooked through.\u003cbr>\n2. While sausage is cooking, melt 1 tablespoon butter in a small fry pan.\u003cbr>\n3. When butter is melted, sautee peppers and onions in butter until cooked through.\u003cbr>\n4. Add a splash of sherry vinegar and cook for another minute or so, then add a pinch of cayenne, salt and pepper.\u003cbr>\n5. Add the eggs, arugula and cheddar.\u003cbr>\n6. Continue to mix the scramble egg mixture until egg is mostly cooked but still a touch wet. (egg will continue to cook for a few seconds)\u003cbr>\n7. Place the cooked sausage in the hot dog bun and top with the scrambled egg mix.\u003cbr>\n8. Serve with your favorite hash browns or country potatoes.\u003cbr>\n*For a bit more texture, toast the hot dog bun in a 350 degree oven for 3-4 minutes to crisp the outside.\u003c/p>\n\u003cp>\u003ca href=\"http://showdogssf.com/\">\u003cimg class=\"alignnone size-full wp-image-22235\" title=\"Show Dogs, Fine Sausage logo\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/image001.jpg\" alt=\"Show Dogs, Fine Sausage logo\" width=\"168\" height=\"144\">\u003c/a>\u003cbr>\n\u003ca href=\"http://showdogssf.com/\">Show Dogs, Fine Sausages\u003c/a>\u003cbr>\nLocation: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Showdogs,+Market+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=34.122306,57.128906&ie=UTF8&hq=Showdogs,&hnear=Market+St,+San+Francisco,+California&ll=37.784758,-122.410955&spn=0.033238,0.05579&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n1020 Market Street\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415.558.9560\u003cbr>\nHours: Mon-Thurs: 11am-9pm, Fri-Sat: 11am-12am, Sunday: 12pm-6pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Twitter: \u003ca href=\"http://twitter.com/showdogssf\">@ShowdogsSF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/ShowDogsSF\">Showdogs\u003c/a>\u003cbr>\nFoursquare: \u003ca href=\"http://foursquare.com/venue/104178\">Show Dogs\u003c/a>\u003c/p>\n\n",
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"excerpt": "This is the first week of weekday breakfast offerings at Show Dogs, the Civic Center sausage emporium serving up meaty numbers of quality from Golden Gate Meats, 4505 Meats, Fatted Calf, and Let's Be Frank. A breakfast at Show Dogs includes dishes and drinks priced from $4 to $12.95, and the food is from one of San Francisco's best cooking couples, Gayle Pirie and John Clark. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-22209\" title=\"John Clark and Gayle Pirie. Photo: John A. Benson Photography\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/John-Clark-and-Gayle-Pirie500.jpg\" alt=\"John Clark and Gayle Pirie. Photo: John A. Benson Photography\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>John Clark and Gayle Pirie. Photo: John A. Benson Photography\u003c/em>\u003c/p>\n\u003cp>This is the \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/01/show_dogs_starts_breakfast_int.php\">first week\u003c/a> of weekday breakfast offerings at Show Dogs, the Civic Center sausage emporium serving up meaty numbers of quality from Golden Gate Meats, 4505 Meats, Fatted Calf, and Let's Be Frank. A breakfast at Show Dogs includes dishes and drinks priced from $4 to $12.95, and the food is from one of San Francisco's best cooking couples, Gayle Pirie and John Clark. The couple resides in the East Bay and together have over two and a half decades of cooking experience including working as co-chefs at \u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a> and being co-owners and chefs at Foreign Cinema. Their new breakfast menu—with Chef de Cuisine Seth Carter--is inspired by brunch at their ever-popular \u003ca href=\"http://www.foreigncinema.com/food/brunch.php\">Foreign Cinema\u003c/a>, and from their book, \u003ca href=\"http://www.foreigncinema.com/shop/\">Country Egg, City Egg\u003c/a>.\u003c/p>\n\u003cp>Chef Pirie said via phone interview that when creating Show Dogs, she and Clark tried to “think of the history of Market Street and create a fine food emporium. [We wanted to] make it inclusive of all three meals, and had dinner, lunch and happy hour already.” Offering breakfast service at Show Dogs is “harkening back to the turn of the century, when you had food all day.” Brunch will launch on weekends soon -- view the \u003ca href=\"http://showdogssf.com/menu/\">full menu\u003c/a> at showdogssf.com.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-22224\" title=\"Croque Madame. Photo by Mary Ladd\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Croque500.jpg\" alt=\"Croque Madame. Photo by Mary Ladd\" width=\"500\" height=\"373\">\u003cbr>\n\u003cem>Croque Madame. Photo by Mary Ladd\u003c/em>\u003c/p>\n\u003cp>Show Dogs morning fare is sophisticated yet comfortable, with fun twists on the Croque Madame (with succulent pulled pork, Gruyere & béchamel), pancakes (corn cakes with molasses syrup and apricot preserves spiked with Serrano chiles), and \u003cem>Huevos Rancheros\u003c/em> (white beans, bacon, cheddar and tomatillo salsa). Sausage fans can indulge with the Sunrise ShowDog plate of maple bacon on a soft Acme bun, scrambled egg, piperade, arugula and a side of celery root hashers. Chef Pirie said she is “real partial to sausage with eggs,” making the Sunrise ShowDog plate her top pick.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The house coffee is from \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel\u003c/a>. Belly up to an eye opener with a \u003ca href=\"http://www.lagunitas.com\">Lagunitas\u003c/a> Espresso Stout, served warm. Other adult beverages include: Bloody Marys, Mimosas, or Bloody Beer. Fire-eaters can up the heat level on their food with hot sauce, provided on each table. Music includes Brazilian sambas and French jazz. The space is sun-filled and tidy, with wide window views of the unfolding morning activity.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-22219\" title=\"Sunrise ShowDog. Photo by Mary Ladd\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sausage500.jpg\" alt=\"Sunrise ShowDog. Photo by Mary Ladd\" width=\"500\" height=\"373\">\u003cbr>\n\u003cem>Sunrise ShowDog. Photo by Mary Ladd\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SHOWDOGS SUNRISE SHOWDOG\u003c/strong>\u003cbr>\nChef/Owners Gayle Pirie and John Clark\u003cbr>\nChef de Cuisine Seth Carter\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Note: made with as many organic ingredients as possible\u003c/em>\u003c/p>\n\u003cp>2 T diced red pepper\u003cbr>\n1 T diced onion\u003cbr>\n4-5 leaves of arugula\u003cbr>\n2 T sharp cheddar\u003cbr>\n1 Egg, scrambled\u003cbr>\n1 T Butter\u003cbr>\nsplash of sherry vinegar\u003cbr>\npinch of cayenne\u003cbr>\nsalt & pepper to taste\u003cbr>\n1 hot dog bun\u003cbr>\n1 pork breakfast sausage\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003c/p>\n\u003cp>1. Cook sausage in a fry pan or preferably, on a grill until browned on both sides and cooked through.\u003cbr>\n2. While sausage is cooking, melt 1 tablespoon butter in a small fry pan.\u003cbr>\n3. When butter is melted, sautee peppers and onions in butter until cooked through.\u003cbr>\n4. Add a splash of sherry vinegar and cook for another minute or so, then add a pinch of cayenne, salt and pepper.\u003cbr>\n5. Add the eggs, arugula and cheddar.\u003cbr>\n6. Continue to mix the scramble egg mixture until egg is mostly cooked but still a touch wet. (egg will continue to cook for a few seconds)\u003cbr>\n7. Place the cooked sausage in the hot dog bun and top with the scrambled egg mix.\u003cbr>\n8. Serve with your favorite hash browns or country potatoes.\u003cbr>\n*For a bit more texture, toast the hot dog bun in a 350 degree oven for 3-4 minutes to crisp the outside.\u003c/p>\n\u003cp>\u003ca href=\"http://showdogssf.com/\">\u003cimg class=\"alignnone size-full wp-image-22235\" title=\"Show Dogs, Fine Sausage logo\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/image001.jpg\" alt=\"Show Dogs, Fine Sausage logo\" width=\"168\" height=\"144\">\u003c/a>\u003cbr>\n\u003ca href=\"http://showdogssf.com/\">Show Dogs, Fine Sausages\u003c/a>\u003cbr>\nLocation: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Showdogs,+Market+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=34.122306,57.128906&ie=UTF8&hq=Showdogs,&hnear=Market+St,+San+Francisco,+California&ll=37.784758,-122.410955&spn=0.033238,0.05579&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n1020 Market Street\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415.558.9560\u003cbr>\nHours: Mon-Thurs: 11am-9pm, Fri-Sat: 11am-12am, Sunday: 12pm-6pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Twitter: \u003ca href=\"http://twitter.com/showdogssf\">@ShowdogsSF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/ShowDogsSF\">Showdogs\u003c/a>\u003cbr>\nFoursquare: \u003ca href=\"http://foursquare.com/venue/104178\">Show Dogs\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Chefs on How to Select Winter Produce, Part 2",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/evanrich500.jpg\" alt=\" Evan Rich from Coi at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" title=\" Evan Rich from Coi at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21927\">\u003cbr>\n\u003cem>Coi’s Evan Rich surveys Page mandarin oranges\u003c/em>\u003c/p>\n\u003cp>Another sunny Saturday morning found us back at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Plaza Farmers Market\u003c/a>, the secret weapon of San Francisco’s thoughtful, creative chefs. The Bay Area has a wide variety of interesting fruits and vegetables growing here and near year-round, and while we’re surrounded by it all the time, you’re not alone if you have little to no idea what to look for when picking produce. We tagged along with four local culinary artists on their morning run around the various farm stands to steal their valuable tips.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/trevorogden500.jpg\" alt=\"Mission Beach Cafe Trevor Ogden sorts through parsnips. Photo by Tamara Palmer\" title=\"Mission Beach Cafe Trevor Ogden sorts through parsnips. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21932\">\u003c/p>\n\u003cp>\u003cem>Mission Beach Café’s Trevor Ogden sorts through parsnips.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/parsnips500.jpg\" alt=\"parsnips at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" title=\"parsnips at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21933\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Trevor Ogden, executive chef at \u003ca href=\"http://www.missionbeachcafesf.com\">Mission Beach Café\u003c/a>, is currently accompanying his braised Prather Ranch lamb shank with a puree of baby parsnips, which he picks up from \u003ca href=\"http://www.heirloom-organic.com/\">Heirloom Organic Gardens\u003c/a>. When shopping for the root vegetable for home cooking, however, Ogden says size doesn’t really matter all that much.\u003c/p>\n\u003cblockquote>\u003cp>“You can use both,” he advises. “Bigger can be better, but the little ones you don’t have to peel.” Look for clean, firm roots.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/louismaldonado500.jpg\" alt=\"Azizas Louis Maldonado looks at Romanesco broccoli. Photo by Tamara Palmer\" title=\"Azizas Louis Maldonado looks at Romanesco broccoli. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21936\">\u003cbr>\n\u003cem>Aziza's Louis Maldonado looks at Romanesco broccoli.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/romanesco500.jpg\" alt=\"Romanesco broccoli at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" title=\"Romanesco broccoli at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21937\">\u003c/p>\n\u003cp>Louis Maldonado, chef de cuisine at \u003ca href=\"http://www.aziza-sf.com\">Aziza\u003c/a>, enjoys working with Romanesco broccoli, which he prizes for its trimmings even more than the crowns. Sometimes he’ll even purchase them separately, often from \u003ca href=\"http://www.dirtygirlproduce.com\">Dirty Girl Produce\u003c/a>. The trimmings work well for him because he doesn’t have to blanch or otherwise prepare some big hunk of broccoli. We’ve always stumbled around and picked huge, fat crowns, but it turns out that’s not a great strategy. Maldonado instead looks for really small crowns and roasts them whole with anchovies, lemon, parsley, and olive oil.\u003c/p>\n\u003cblockquote>\u003cp>“When they get bigger, it kind of takes the special [qualities] away, so we just try to go for smaller ones,” he says. “The stuff they don’t make money on, we try to buy.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/gustavoromero500.jpg\" alt=\" Credos Gustavo Romero ponders the best purple kohlrabi. Photo by Tamara Palmer\" title=\" Credos Gustavo Romero ponders the best purple kohlrabi. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21941\">\u003cbr>\n\u003cem>Credo’s Gustavo Romero ponders the best purple kohlrabi.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/kohlrabi500.jpg\" alt=\"purple kohlrabi at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" title=\"purple kohlrabi at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21942\">\u003c/p>\n\u003cp>Purple kohlrabi is big and scary looking, not the sort of vegetable that timid chefs would take a chance on, but Gustavo Romero, executive chef at \u003ca href=\"http://www.credosf.com\">Credo\u003c/a>, makes it sound versatile and easy to use. \u003ca href=\"http://www.heirloom-organic.com/\">Heirloom Organic Gardens\u003c/a> is sporting big, beautiful specimens of this traditionally Lebanese, cabbage-like veggie right now.\u003c/p>\n\u003cblockquote>\u003cp>“All the stuff they bring here is good quality,” notes Romero as we walk back towards the stand and spot the purple beasts. He picks up a few that are bigger, with cleaner white spots. “For the restaurant, I like to use the larger ones to mash them, because it’s easier and you spend less time doing it. In root vegetables, I don’t think the size especially matters unless you’re talking about carrots, because baby carrots have a lot more flavor.” Credo currently cooks a fish in parchment paper with root vegetables, including kohlrabi. He also loves to boil them and use them in a puree for a great consistency.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>“Kohlrabi is great steamed in a stew with potatoes, carrots, and a chicken; it’s also great as a crudité or shredded like a cole slaw, skin and all,” adds Heirloom Organic farmer Dave Jamrock.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/mandarin500.jpg\" alt=\"Page mandarin orange at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" title=\"Page mandarin orange at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21929\">\u003cbr>\n\u003cem>Page mandarin orange\u003c/em> \u003c/p>\n\u003cp>Like many of his colleagues, Evan Rich, chef de cuisine at \u003ca href=\"http://www.coirestaurant.com\">Coi\u003c/a>, heads to the \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_39.php\">Hamada Farms\u003c/a> stand for citrus. Right now, the Page mandarin oranges at Hamada are really good. He uses the juice for a play on a mandarin sour cocktail: Frozen mandarin ice with mandarin vodka jelly and a frozen meringue flavored with Angostura bitters.\u003c/p>\n\u003cp>He looks for a fruit that weighs a little bit, and says the color of the skin is important: If it’s more vibrant and darkly hued, the juice will probably be sweeter and more concentrated. He also suggests holding one in each hand; the heavier one will produce more juice.\u003c/p>\n\u003cp>Hamada is a reliable source, but Rich will often go the extra step to research the weather conditions around the various farms to figure out which ones might be producing the fruit with the most and most flavorful juice at the moment and then do a taste test at the stands.\u003c/p>\n\u003cblockquote>\u003cp>“At Coi, that’s the kind of intensity we have with the ingredients,” he says. “It’s very important about taste and freshness. With fresh ingredients, there’s like an energy — it’s hard to explain, but it’s like there’s something that you can’t even notice, but it’s a subconscious thing that you just realize it’s better. And that’s why I come here.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Previously:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/31/bay-area-chefs-on-how-to-select-winter-produce/\">Bay Area Chefs on Winter Produce\u003c/a> \u003c/p>\n\n",
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"excerpt": "Another sunny Saturday morning found us back at the Ferry Plaza Farmers Market, the secret weapon of San Francisco’s thoughtful, creative chefs. The Bay Area has a wide variety of interesting fruits and vegetables growing here and near year-round, and while we’re surrounded by it all the time, you’re not alone if you have little to no idea what to look for when picking produce. We tagged along with four local culinary artists on their morning run around the various farm stands to steal their valuable tips.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/evanrich500.jpg\" alt=\" Evan Rich from Coi at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" title=\" Evan Rich from Coi at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21927\">\u003cbr>\n\u003cem>Coi’s Evan Rich surveys Page mandarin oranges\u003c/em>\u003c/p>\n\u003cp>Another sunny Saturday morning found us back at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Plaza Farmers Market\u003c/a>, the secret weapon of San Francisco’s thoughtful, creative chefs. The Bay Area has a wide variety of interesting fruits and vegetables growing here and near year-round, and while we’re surrounded by it all the time, you’re not alone if you have little to no idea what to look for when picking produce. We tagged along with four local culinary artists on their morning run around the various farm stands to steal their valuable tips.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/trevorogden500.jpg\" alt=\"Mission Beach Cafe Trevor Ogden sorts through parsnips. Photo by Tamara Palmer\" title=\"Mission Beach Cafe Trevor Ogden sorts through parsnips. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21932\">\u003c/p>\n\u003cp>\u003cem>Mission Beach Café’s Trevor Ogden sorts through parsnips.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/parsnips500.jpg\" alt=\"parsnips at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" title=\"parsnips at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21933\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Trevor Ogden, executive chef at \u003ca href=\"http://www.missionbeachcafesf.com\">Mission Beach Café\u003c/a>, is currently accompanying his braised Prather Ranch lamb shank with a puree of baby parsnips, which he picks up from \u003ca href=\"http://www.heirloom-organic.com/\">Heirloom Organic Gardens\u003c/a>. When shopping for the root vegetable for home cooking, however, Ogden says size doesn’t really matter all that much.\u003c/p>\n\u003cblockquote>\u003cp>“You can use both,” he advises. “Bigger can be better, but the little ones you don’t have to peel.” Look for clean, firm roots.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/louismaldonado500.jpg\" alt=\"Azizas Louis Maldonado looks at Romanesco broccoli. Photo by Tamara Palmer\" title=\"Azizas Louis Maldonado looks at Romanesco broccoli. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21936\">\u003cbr>\n\u003cem>Aziza's Louis Maldonado looks at Romanesco broccoli.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/romanesco500.jpg\" alt=\"Romanesco broccoli at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" title=\"Romanesco broccoli at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21937\">\u003c/p>\n\u003cp>Louis Maldonado, chef de cuisine at \u003ca href=\"http://www.aziza-sf.com\">Aziza\u003c/a>, enjoys working with Romanesco broccoli, which he prizes for its trimmings even more than the crowns. Sometimes he’ll even purchase them separately, often from \u003ca href=\"http://www.dirtygirlproduce.com\">Dirty Girl Produce\u003c/a>. The trimmings work well for him because he doesn’t have to blanch or otherwise prepare some big hunk of broccoli. We’ve always stumbled around and picked huge, fat crowns, but it turns out that’s not a great strategy. Maldonado instead looks for really small crowns and roasts them whole with anchovies, lemon, parsley, and olive oil.\u003c/p>\n\u003cblockquote>\u003cp>“When they get bigger, it kind of takes the special [qualities] away, so we just try to go for smaller ones,” he says. “The stuff they don’t make money on, we try to buy.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/gustavoromero500.jpg\" alt=\" Credos Gustavo Romero ponders the best purple kohlrabi. Photo by Tamara Palmer\" title=\" Credos Gustavo Romero ponders the best purple kohlrabi. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21941\">\u003cbr>\n\u003cem>Credo’s Gustavo Romero ponders the best purple kohlrabi.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/kohlrabi500.jpg\" alt=\"purple kohlrabi at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" title=\"purple kohlrabi at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21942\">\u003c/p>\n\u003cp>Purple kohlrabi is big and scary looking, not the sort of vegetable that timid chefs would take a chance on, but Gustavo Romero, executive chef at \u003ca href=\"http://www.credosf.com\">Credo\u003c/a>, makes it sound versatile and easy to use. \u003ca href=\"http://www.heirloom-organic.com/\">Heirloom Organic Gardens\u003c/a> is sporting big, beautiful specimens of this traditionally Lebanese, cabbage-like veggie right now.\u003c/p>\n\u003cblockquote>\u003cp>“All the stuff they bring here is good quality,” notes Romero as we walk back towards the stand and spot the purple beasts. He picks up a few that are bigger, with cleaner white spots. “For the restaurant, I like to use the larger ones to mash them, because it’s easier and you spend less time doing it. In root vegetables, I don’t think the size especially matters unless you’re talking about carrots, because baby carrots have a lot more flavor.” Credo currently cooks a fish in parchment paper with root vegetables, including kohlrabi. He also loves to boil them and use them in a puree for a great consistency.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>“Kohlrabi is great steamed in a stew with potatoes, carrots, and a chicken; it’s also great as a crudité or shredded like a cole slaw, skin and all,” adds Heirloom Organic farmer Dave Jamrock.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/mandarin500.jpg\" alt=\"Page mandarin orange at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" title=\"Page mandarin orange at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21929\">\u003cbr>\n\u003cem>Page mandarin orange\u003c/em> \u003c/p>\n\u003cp>Like many of his colleagues, Evan Rich, chef de cuisine at \u003ca href=\"http://www.coirestaurant.com\">Coi\u003c/a>, heads to the \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_39.php\">Hamada Farms\u003c/a> stand for citrus. Right now, the Page mandarin oranges at Hamada are really good. He uses the juice for a play on a mandarin sour cocktail: Frozen mandarin ice with mandarin vodka jelly and a frozen meringue flavored with Angostura bitters.\u003c/p>\n\u003cp>He looks for a fruit that weighs a little bit, and says the color of the skin is important: If it’s more vibrant and darkly hued, the juice will probably be sweeter and more concentrated. He also suggests holding one in each hand; the heavier one will produce more juice.\u003c/p>\n\u003cp>Hamada is a reliable source, but Rich will often go the extra step to research the weather conditions around the various farms to figure out which ones might be producing the fruit with the most and most flavorful juice at the moment and then do a taste test at the stands.\u003c/p>\n\u003cblockquote>\u003cp>“At Coi, that’s the kind of intensity we have with the ingredients,” he says. “It’s very important about taste and freshness. With fresh ingredients, there’s like an energy — it’s hard to explain, but it’s like there’s something that you can’t even notice, but it’s a subconscious thing that you just realize it’s better. And that’s why I come here.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Previously:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/31/bay-area-chefs-on-how-to-select-winter-produce/\">Bay Area Chefs on Winter Produce\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Secrets of ICHI Sushi’s Tim and Erin Archuleta",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Tim-Erin-Archuleta500.jpg\" alt=\"Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\" title=\"Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\" width=\"500\" height=\"357\" class=\"alignnone size-full wp-image-21406\">\u003cbr>\n\u003cem>Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\u003c/em>\u003c/p>\n\u003cp>Tim & Erin Archuleta are the co-founders & owners of \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI.html\">ICHI Catering\u003c/a>, \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI_Lucky_Cat_Deli.html\">ICHI Lucky Cat Deli\u003c/a>, and \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI_Sushi.html\">ICHI Sushi\u003c/a>. Tim is the ICHI Executive Chef and spent the past 13 years honing his skills behind the sushi bars of some of the most bustling, popular sushi and Asian-fusion restaurants in Northern California, including \u003ca href=\"http://www.tokyogogo.com/\">Tokyo Go Go\u003c/a> in San Francisco and Sushi on the River in Sacramento.\u003c/p>\n\u003cp>He has worked as a sous chef, kitchen manager, and restaurant manager before stepping out in 2006 to form ICHI Catering. April of 2010 marked the opening of ICHI’s first retail location, ICHI Lucky Cat Deli in Bernal Heights, at \u003ca href=\"http://www.yelp.com/biz/331-cortland-san-francisco\">331 Cortland\u003c/a>. In September 2010, the Archuletas opened the doors to their first restaurant and sushi bar, ICHI Sushi. ICHI has won Best of the Bay recognition by the SF Bay Guardian, SF Weekly, and SFGate.com’s Bay List.\u003c/p>\n\u003cp>In addition to helping launch the ICHI businesses, Erin writes for \u003ca href=\"http://tablehopper.com/\">tablehopper.com\u003c/a> and is the Director of Field Operations and Strategy for the literacy nonprofit \u003ca href=\"http://www.826national.org/\">826 National\u003c/a>. The Everett Middle School community honored Erin with two César Chávez Peace Awards for her service in the 826 Valencia Writers’ Room. In addition, she was part of the team who won a Moonbeam Spirit Child Wellness Award for Children’s Literature with Wallenberg Traditional High School, and was recently a nominee for the Women’s Initiative for Self Employment (W.I.S.E.) 2010 Woman Entrepreneur of the Year.\u003c/p>\n\u003cp>\u003cstrong>SUSHI HAPPY HOURS LEAD TO SUCCESS\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The couple said: “We’ll be forever grateful to \u003ca href=\"http://www.theknockoutsf.com/\">The KnockOut\u003c/a>, \u003ca href=\"http://www.bendersbar.com/\">Bender’s\u003c/a>, MR. (R.I.P), \u003ca href=\"http://www.swigbar.com/\">Swig\u003c/a>, \u003ca href=\"http://www.p1sf.com/\">ProjectOne\u003c/a>, and \u003ca href=\"http://www.111minnagallery.com/\">111 Minna\u003c/a> for hosting our ICHI Sushi Happy Hours. The KnockOut gave us our start and the family who owns that place is tops! We’re still serving up sushi every Monday night at Bender’s and we love our Mission neighbors crew! Many of the gang there have been at Tim’s sushi bar either at Tokyo GoGo or at other happy hours, for years. We’re lucky to have such a great bar staff there, and love Cassie’s cocktails. Watch out— they’re pint-sized!” \u003c/p>\n\u003cp>The Archuletas live at the bottom of the Bernal Heights hill, near ICHI Sushi. Tim is from Sacramento and Erin is from Flint, Michigan. Flint is the capital of \u003ca href=\"http://en.wikipedia.org/wiki/Coney_Island_hot_dog\">Coney Island hot dogs\u003c/a> (which have nothing to do with Coney Island, they’re a loose meat hot dog combo.) \u003c/p>\n\u003cp>\u003cstrong>FAVORITE LOCAL FOOD & DRINK SPOTS\u003c/strong>\u003c/p>\n\u003cp>“We’re Bernal Heights folks, and we’re so spoiled to have great eats in the area. We are lucky to have such good business-mates at 331 Cortland and love (equally) \u003ca href=\"http://www.elportenosf.com/locations.html\">El Porteño’s Champiñones\u003c/a> Empanadas, \u003ca href=\"http://www.pauliespickling.com/Paulies_Plickling/Paulies_Pickling_1.html\">Paulie’s Pickling’s\u003c/a> Chopped Liver, and \u003ca href=\"http://dezysdrinks.blogspot.com/p/contact.html\">Dezy’s\u003c/a> handmade Nettle Refreshers. We use \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/11/331_cortland_spice_hound.php\">SpiceHound’s\u003c/a> salts at ICHI Sushi, and call on Josh at \u003ca href=\"http://www.bernalcutlery.com/\">Bernal Cutlery\u003c/a> for knife know-how. Many of the 331 Cortland gang catch a nightcap together from time-to-time at \u003ca href=\"http://www.yelp.com/biz/wild-side-west-san-francisco\">Wild Side West\u003c/a> .” \u003c/p>\n\u003cp>\u003cstrong>ON BOOKS\u003c/strong>\u003c/p>\n\u003cp>“When we need inspiration, we hop on over to Noe Valley’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/17/secrets-of-a-curator-omnivore-books-celia-sack/\">Omnivore Books\u003c/a> for the latest Canal House or another treasure.” \u003c/p>\n\u003cp>\u003cstrong>THEIR SAN FRANCISCO LIST\u003c/strong>\u003c/p>\n\u003cp>“Our favorite dinners out on nights off in the neighborhood are at husband-wife owned \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a> (Oh God, the tripe and that massive wine list!), \u003ca href=\"http://www.blueplatesf.com/\">The Blue Plate\u003c/a> where some cool progressive American dishes are happening (be sure to try the unique take on chicken thighs) by one of our dearest friends Chef de Cuisine Sean Thomas, and grabbing a cocktail next door with a big ‘ol meatball sub and perfectly homemade fries by our buddy Barry at \u003ca href=\"http://www.emmysspaghettishack.com/\">Emmy’s Spaghetti Shack\u003c/a>. We have a big brunch crush on \u003ca href=\"http://www.thefrontporchsf.com/main.html\">The Front Porch\u003c/a> and are regulars. \u003c/p>\n\u003cp>When we get out of the neighborhood for a dinner or a drink, we like to try things all over the map. Recently, we had Christmas Eve Dinner at \u003ca href=\"http://www.prospectsf.com/\">Prospect \u003c/a> by Chef Ravi Kapur, and it was phenomenal. We’re still dreaming of the warm bourbon apple ciders, and the best foie gras we’ve had—ever, anywhere. \u003c/p>\n\u003cp>Our favorite dim sum, (great for counteracting a Saturday night when Tim’s customers may have gifted him with hearty sake pours one after another), is at \u003ca href=\"http://www.yelp.com/biz/s-and-t-hong-kong-seafood-restaurant-san-francisco\">Hong Kong Seafood Restaurant\u003c/a> at 33rd and Noriega. This place is no frills. But, it’s got everything you want in a good dim sum experience — pork, seafood, hearty soups, and strong green tea. \u003c/p>\n\u003cp>For sushi, (and we love to go out for sushi), we frequent \u003ca href=\"http://www.sushikoo.com/\">Koo\u003c/a> in the Inner Sunset, \u003ca href=\"http://www.oyajirestaurant.com/\">Oyaji\u003c/a> in the Outer Richmond, and \u003ca href=\"http://www.yelp.com/biz/kiss-seafood-san-francisco\">Kiss Seafood\u003c/a> just off Japantown. Behind the bar at Koo is Tim’s mentor, Kiyoshi Hiyakawa, who is always on the lookout for the best fish and seasonal Japanese omakase. Oyaji is a father-son team with a slender sushi bar (wait for a seat at the bar, it’s worth it). After you’re super-full from the grilled pork belly, or even too much of a good thing with sashimi, you can stumble next door to an old-school San Francisco Bar, \u003ca href=\"http://www.teeoffbarandgrill.com/\">The Tee Off Bar & Grill\u003c/a> for a shot of Fernet. \u003c/p>\n\u003cp>\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> has such great cocktails. We love to take out-of-towners there for the romantic (and even a little scandalous) history of the place. There’s nothing quite like the Barbary Coast to get a tour of the Painted Ladies off your guests’ 8:30 AM itinerary. \u003c/p>\n\u003cp>We’re both dying to try \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>, and just need a night off together to get there. Same for \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> . Shamefully, we haven’t been there, either. With build-out after build-out under our belts for the last couple of years, we’ve specialized in lunch, with favorites like \u003ca href=\"http://www.hardknoxcafe.com/\">Hard Knox Café\u003c/a> in the Dogpatch, and \u003ca href=\"http://www.kitchenettesf.com/\">Kitchenette\u003c/a>. We’re happy to welcome new neighbors to Bayview, near our catering kitchen, and are eager to try \u003ca href=\"http://www.yelp.com/biz/smokin-warehouse-barbecue-san-francisco\">Smokin’ Warehouse Barbecue\u003c/a>. That will make sitting out front waiting for the traffic headed to Candlestick a bit easier to take.” \u003c/p>\n\u003cp>\u003cstrong>DATE SPOTS\u003c/strong>\u003c/p>\n\u003cp>“We tend to have date lunches, because Tim is usually behind the sushi bar at night. Tim’s favorite burger is the Turkey Burger at \u003ca href=\"http://www.bigmouthburgerssf.com/\">Big Mouth\u003c/a> on 24th Street. In Berkeley, we recently had a phenomenal lunch at \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>. Our next date night will be at \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a> in Oakland. We’re excited to try James Syhabout’s menu and our friend Carlos Salgado’s pastry dishes. \u003c/p>\n\u003cp>When we get the occasional evening to ourselves, a fantastic cocktail and meaty charcuterie is waiting at \u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a>. And, we went to \u003ca href=\"http://www.hogandrocks.com/\">Hog and Rocks\u003c/a> and had a wonderful time over oysters, ham, and frothy whisky sours for our anniversary. The photos on the wall there are reminiscent of the old Playboy Gourmet cookbook.”\u003c/p>\n\u003cp>\u003cstrong>GUILTY PLEASURE\u003c/strong>\u003c/p>\n\u003cp>“Old Italian men in suits! We love \u003ca href=\"http://joesofwestlake.com/\">Joe's of Westlake\u003c/a>. Erin used to work at an assisted living community in the Sunset when she first moved to San Francisco, and the waiters all made the women stepping off her bus feel like the Queens of Spain; taking their coats, telling them how beautiful they were. You better believe she takes all my visiting older Aunties there. Same for \u003ca href=\"http://www.yelp.com/biz/ristorante-marcello-san-francisco\">Marcello’s\u003c/a> in the Parkside: what an old-school San Francisco treat. Men in goldenrod tuxedos are not to be ignored.” \u003c/p>\n\u003cp>\u003cstrong>KARAOKE LEADS TO LOVE\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The couple said: \"We met six years ago at a karaoke birthday party. It was Tim’s rendition of '\u003ca href=\"http://www.youtube.com/watch?v=840B27zYfOk\">Total Eclipse of the Heart\u003c/a>' (complete with dance moves), that won Erin’s heart. We married in the Presidio in 2008 and had our reception at the historic Regency Center in the Lodge. Dear chef friends of ours, Freedom Rains (of Flour + Water), and Nana Guardia (at Prospect) produced the best meals our families could have ever dreamt about. Another one of our closest friends Derek McCarthy (Presidio Social Club) cooked our rehearsal dinner. Erin’s Mom still boasts to her co-workers about ‘the pork.’ We will be forever grateful to all of them. Some may think it would be tough to work with your spouse, but building ICHI together has truly strengthened our marriage, our ties to our community, and our senses of humor.” \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/24/2011/01/Tim-Erin-Archuleta500.jpg\" alt=\"Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\" title=\"Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\" width=\"500\" height=\"357\" class=\"alignnone size-full wp-image-21406\">\u003cbr>\n\u003cem>Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\u003c/em>\u003c/p>\n\u003cp>Tim & Erin Archuleta are the co-founders & owners of \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI.html\">ICHI Catering\u003c/a>, \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI_Lucky_Cat_Deli.html\">ICHI Lucky Cat Deli\u003c/a>, and \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI_Sushi.html\">ICHI Sushi\u003c/a>. Tim is the ICHI Executive Chef and spent the past 13 years honing his skills behind the sushi bars of some of the most bustling, popular sushi and Asian-fusion restaurants in Northern California, including \u003ca href=\"http://www.tokyogogo.com/\">Tokyo Go Go\u003c/a> in San Francisco and Sushi on the River in Sacramento.\u003c/p>\n\u003cp>He has worked as a sous chef, kitchen manager, and restaurant manager before stepping out in 2006 to form ICHI Catering. April of 2010 marked the opening of ICHI’s first retail location, ICHI Lucky Cat Deli in Bernal Heights, at \u003ca href=\"http://www.yelp.com/biz/331-cortland-san-francisco\">331 Cortland\u003c/a>. In September 2010, the Archuletas opened the doors to their first restaurant and sushi bar, ICHI Sushi. ICHI has won Best of the Bay recognition by the SF Bay Guardian, SF Weekly, and SFGate.com’s Bay List.\u003c/p>\n\u003cp>In addition to helping launch the ICHI businesses, Erin writes for \u003ca href=\"http://tablehopper.com/\">tablehopper.com\u003c/a> and is the Director of Field Operations and Strategy for the literacy nonprofit \u003ca href=\"http://www.826national.org/\">826 National\u003c/a>. The Everett Middle School community honored Erin with two César Chávez Peace Awards for her service in the 826 Valencia Writers’ Room. In addition, she was part of the team who won a Moonbeam Spirit Child Wellness Award for Children’s Literature with Wallenberg Traditional High School, and was recently a nominee for the Women’s Initiative for Self Employment (W.I.S.E.) 2010 Woman Entrepreneur of the Year.\u003c/p>\n\u003cp>\u003cstrong>SUSHI HAPPY HOURS LEAD TO SUCCESS\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The couple said: “We’ll be forever grateful to \u003ca href=\"http://www.theknockoutsf.com/\">The KnockOut\u003c/a>, \u003ca href=\"http://www.bendersbar.com/\">Bender’s\u003c/a>, MR. (R.I.P), \u003ca href=\"http://www.swigbar.com/\">Swig\u003c/a>, \u003ca href=\"http://www.p1sf.com/\">ProjectOne\u003c/a>, and \u003ca href=\"http://www.111minnagallery.com/\">111 Minna\u003c/a> for hosting our ICHI Sushi Happy Hours. The KnockOut gave us our start and the family who owns that place is tops! We’re still serving up sushi every Monday night at Bender’s and we love our Mission neighbors crew! Many of the gang there have been at Tim’s sushi bar either at Tokyo GoGo or at other happy hours, for years. We’re lucky to have such a great bar staff there, and love Cassie’s cocktails. Watch out— they’re pint-sized!” \u003c/p>\n\u003cp>The Archuletas live at the bottom of the Bernal Heights hill, near ICHI Sushi. Tim is from Sacramento and Erin is from Flint, Michigan. Flint is the capital of \u003ca href=\"http://en.wikipedia.org/wiki/Coney_Island_hot_dog\">Coney Island hot dogs\u003c/a> (which have nothing to do with Coney Island, they’re a loose meat hot dog combo.) \u003c/p>\n\u003cp>\u003cstrong>FAVORITE LOCAL FOOD & DRINK SPOTS\u003c/strong>\u003c/p>\n\u003cp>“We’re Bernal Heights folks, and we’re so spoiled to have great eats in the area. We are lucky to have such good business-mates at 331 Cortland and love (equally) \u003ca href=\"http://www.elportenosf.com/locations.html\">El Porteño’s Champiñones\u003c/a> Empanadas, \u003ca href=\"http://www.pauliespickling.com/Paulies_Plickling/Paulies_Pickling_1.html\">Paulie’s Pickling’s\u003c/a> Chopped Liver, and \u003ca href=\"http://dezysdrinks.blogspot.com/p/contact.html\">Dezy’s\u003c/a> handmade Nettle Refreshers. We use \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/11/331_cortland_spice_hound.php\">SpiceHound’s\u003c/a> salts at ICHI Sushi, and call on Josh at \u003ca href=\"http://www.bernalcutlery.com/\">Bernal Cutlery\u003c/a> for knife know-how. Many of the 331 Cortland gang catch a nightcap together from time-to-time at \u003ca href=\"http://www.yelp.com/biz/wild-side-west-san-francisco\">Wild Side West\u003c/a> .” \u003c/p>\n\u003cp>\u003cstrong>ON BOOKS\u003c/strong>\u003c/p>\n\u003cp>“When we need inspiration, we hop on over to Noe Valley’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/17/secrets-of-a-curator-omnivore-books-celia-sack/\">Omnivore Books\u003c/a> for the latest Canal House or another treasure.” \u003c/p>\n\u003cp>\u003cstrong>THEIR SAN FRANCISCO LIST\u003c/strong>\u003c/p>\n\u003cp>“Our favorite dinners out on nights off in the neighborhood are at husband-wife owned \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a> (Oh God, the tripe and that massive wine list!), \u003ca href=\"http://www.blueplatesf.com/\">The Blue Plate\u003c/a> where some cool progressive American dishes are happening (be sure to try the unique take on chicken thighs) by one of our dearest friends Chef de Cuisine Sean Thomas, and grabbing a cocktail next door with a big ‘ol meatball sub and perfectly homemade fries by our buddy Barry at \u003ca href=\"http://www.emmysspaghettishack.com/\">Emmy’s Spaghetti Shack\u003c/a>. We have a big brunch crush on \u003ca href=\"http://www.thefrontporchsf.com/main.html\">The Front Porch\u003c/a> and are regulars. \u003c/p>\n\u003cp>When we get out of the neighborhood for a dinner or a drink, we like to try things all over the map. Recently, we had Christmas Eve Dinner at \u003ca href=\"http://www.prospectsf.com/\">Prospect \u003c/a> by Chef Ravi Kapur, and it was phenomenal. We’re still dreaming of the warm bourbon apple ciders, and the best foie gras we’ve had—ever, anywhere. \u003c/p>\n\u003cp>Our favorite dim sum, (great for counteracting a Saturday night when Tim’s customers may have gifted him with hearty sake pours one after another), is at \u003ca href=\"http://www.yelp.com/biz/s-and-t-hong-kong-seafood-restaurant-san-francisco\">Hong Kong Seafood Restaurant\u003c/a> at 33rd and Noriega. This place is no frills. But, it’s got everything you want in a good dim sum experience — pork, seafood, hearty soups, and strong green tea. \u003c/p>\n\u003cp>For sushi, (and we love to go out for sushi), we frequent \u003ca href=\"http://www.sushikoo.com/\">Koo\u003c/a> in the Inner Sunset, \u003ca href=\"http://www.oyajirestaurant.com/\">Oyaji\u003c/a> in the Outer Richmond, and \u003ca href=\"http://www.yelp.com/biz/kiss-seafood-san-francisco\">Kiss Seafood\u003c/a> just off Japantown. Behind the bar at Koo is Tim’s mentor, Kiyoshi Hiyakawa, who is always on the lookout for the best fish and seasonal Japanese omakase. Oyaji is a father-son team with a slender sushi bar (wait for a seat at the bar, it’s worth it). After you’re super-full from the grilled pork belly, or even too much of a good thing with sashimi, you can stumble next door to an old-school San Francisco Bar, \u003ca href=\"http://www.teeoffbarandgrill.com/\">The Tee Off Bar & Grill\u003c/a> for a shot of Fernet. \u003c/p>\n\u003cp>\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> has such great cocktails. We love to take out-of-towners there for the romantic (and even a little scandalous) history of the place. There’s nothing quite like the Barbary Coast to get a tour of the Painted Ladies off your guests’ 8:30 AM itinerary. \u003c/p>\n\u003cp>We’re both dying to try \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>, and just need a night off together to get there. Same for \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> . Shamefully, we haven’t been there, either. With build-out after build-out under our belts for the last couple of years, we’ve specialized in lunch, with favorites like \u003ca href=\"http://www.hardknoxcafe.com/\">Hard Knox Café\u003c/a> in the Dogpatch, and \u003ca href=\"http://www.kitchenettesf.com/\">Kitchenette\u003c/a>. We’re happy to welcome new neighbors to Bayview, near our catering kitchen, and are eager to try \u003ca href=\"http://www.yelp.com/biz/smokin-warehouse-barbecue-san-francisco\">Smokin’ Warehouse Barbecue\u003c/a>. That will make sitting out front waiting for the traffic headed to Candlestick a bit easier to take.” \u003c/p>\n\u003cp>\u003cstrong>DATE SPOTS\u003c/strong>\u003c/p>\n\u003cp>“We tend to have date lunches, because Tim is usually behind the sushi bar at night. Tim’s favorite burger is the Turkey Burger at \u003ca href=\"http://www.bigmouthburgerssf.com/\">Big Mouth\u003c/a> on 24th Street. In Berkeley, we recently had a phenomenal lunch at \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>. Our next date night will be at \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a> in Oakland. We’re excited to try James Syhabout’s menu and our friend Carlos Salgado’s pastry dishes. \u003c/p>\n\u003cp>When we get the occasional evening to ourselves, a fantastic cocktail and meaty charcuterie is waiting at \u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a>. And, we went to \u003ca href=\"http://www.hogandrocks.com/\">Hog and Rocks\u003c/a> and had a wonderful time over oysters, ham, and frothy whisky sours for our anniversary. The photos on the wall there are reminiscent of the old Playboy Gourmet cookbook.”\u003c/p>\n\u003cp>\u003cstrong>GUILTY PLEASURE\u003c/strong>\u003c/p>\n\u003cp>“Old Italian men in suits! We love \u003ca href=\"http://joesofwestlake.com/\">Joe's of Westlake\u003c/a>. Erin used to work at an assisted living community in the Sunset when she first moved to San Francisco, and the waiters all made the women stepping off her bus feel like the Queens of Spain; taking their coats, telling them how beautiful they were. You better believe she takes all my visiting older Aunties there. Same for \u003ca href=\"http://www.yelp.com/biz/ristorante-marcello-san-francisco\">Marcello’s\u003c/a> in the Parkside: what an old-school San Francisco treat. Men in goldenrod tuxedos are not to be ignored.” \u003c/p>\n\u003cp>\u003cstrong>KARAOKE LEADS TO LOVE\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The couple said: \"We met six years ago at a karaoke birthday party. It was Tim’s rendition of '\u003ca href=\"http://www.youtube.com/watch?v=840B27zYfOk\">Total Eclipse of the Heart\u003c/a>' (complete with dance moves), that won Erin’s heart. We married in the Presidio in 2008 and had our reception at the historic Regency Center in the Lodge. Dear chef friends of ours, Freedom Rains (of Flour + Water), and Nana Guardia (at Prospect) produced the best meals our families could have ever dreamt about. Another one of our closest friends Derek McCarthy (Presidio Social Club) cooked our rehearsal dinner. Erin’s Mom still boasts to her co-workers about ‘the pork.’ We will be forever grateful to all of them. Some may think it would be tough to work with your spouse, but building ICHI together has truly strengthened our marriage, our ties to our community, and our senses of humor.” \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Secrets of Chef/Restaurateur/Writer Daniel Patterson",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/daniel-patterson.jpg\" alt=\"Daniel Patterson Photo by Michele Hood\" title=\"Daniel Patterson Photo by Michele Hood\" width=\"500\" height=\"494\" class=\"alignnone size-full wp-image-20987\">\u003cbr>\n\u003cem>Photo Credit: Michele Hood\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/dcpatterson\">Daniel Patterson\u003c/a> is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining \u003ca href=\"http://coirestaurant.com/\">Coi Restaurant\u003c/a> (\u003ca href=\"http://twitter.com/#!/coirestaurant\">@coirestaurant\u003c/a>) opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called \u003ca href=\"http://twitter.com/#!/canerossosf\">Il Cane Rosso\u003c/a> in the Ferry Building in 2009. \u003ca href=\"http://plumoakland.com/\">Plum\u003c/a> opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook \"at least for a little while\" for the Plum lunch debut. \u003cem>Bay Area Bites\u003c/em> caught up with Patterson soon after that via phone interview.\u003c/p>\n\u003cp>In 1994 Patterson opened \u003cstrong>Babette's\u003c/strong>, his first restaurant, in Sonoma, at the age of 25. Soon after, Food & Wine Magazine named him \"Best New Chef\" in 1997 and San Francisco Focus awarded him the title of \"Rising Star Chef\" the same year. In 2000, Daniel opened \u003cstrong>Elisabeth Daniel\u003c/strong> in San Francisco, which was nominated \"Best New Restaurant\" by the James Beard Foundation in 2001. He was named \"Chef of the Year\" by San Francisco Magazine in 2007.\u003c/p>\n\u003cp>With natural perfumer \u003ca href=\"http://twitter.com/#!/AftelierPerfume\">Mandy Aftel\u003c/a> (\u003ca href=\"http://www.aftelier.com/\">aftelier.com\u003c/a>), he wrote \"\u003ca href=\"http://www.amazon.com/Aroma-Magic-Essential-Foods-Fragrance/dp/1579652646/ref=sr_1_1?ie=UTF8&s=books&qid=1294430027&sr=8-1\">Aroma: the Magic of Essential Oils in Food and Fragrance\u003c/a>\" in 2004. His bio says that \"It was the first cookbook to explain the use of essential oils in cooking and the connection of the sense of smell to emotion and memory in this context.\" \u003c/p>\n\u003cp>Patterson reported that he and his family cook at home \"a lot\" and that he and his wife used to go out much more often before they had a child. And yes, his young son loves to eat chicken skin. As for his food favorites, Patterson paused. \"I'm not that kinda guy. I order what I'm in the mood for. It doesn't typically follow patterns.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>THE WISH LIST\u003c/strong>\u003cbr>\nPatterson wants to visit these restaurants and said it's \"My wish list, for when I get a day off\":\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://flourandwater.com/\">Flour & Water\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>: \"I've never been.\"\u003c/li>\n\u003cli>\u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>: \"Unbelievably, I've never been there.\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>FAMILY TIME\u003c/strong>\u003cbr>\nThe chef and his wife like to dine out near their home in the the East Bay. \"Most of the places we go our geared to (our son).\" First stops are courtesy of Charlie Hallowell: \"Usually, we get pizza from \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a> or \u003ca href=\"http://www.bootandshoeservice.com/\">Boot & Shoe\u003c/a>. I love their salads, and love the drinks at both... the Pizzaiolo head bartender is terrific.\"\u003c/p>\n\u003cp>Another family stop: Russell & Allison Moore's \u003ca href=\"http://www.caminorestaurant.com/\">Camino Restaurant\u003c/a>, which \"is geographically close to where we live.\" Patterson will generally order \"whatever they have on the menu.\"\u003c/p>\n\u003cp>In the City, Patterson's first outing of choice is the Cal-Med-Moroccan fine dining hotspot \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>, run by Chef Mourad Lahlou: \"Let (Chef) Mourad cook.\"\u003c/p>\n\u003cp>Next up are organic wood-fired comfort food at \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> and organic-sustainable Mexican food with a local bent at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>. Patterson said both restaurants are \"sensational.\"\u003c/p>\n\u003cp>For Southern-Italian food and wine, \u003ca href=\"http://www.a16sf.com/%20\">A16\u003c/a> is another San Francisco favorite. \"We used to live around the corner… we don't go to the city so much anymore.\"\u003c/p>\n\u003cp>\u003cstrong>SWEETS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/locations/kiosk/\">James Freeman's Blue Bottle\u003c/a> \"has an incredible space in the middle of the city. Cakes too. It's really special.\"\u003c/p>\n\u003cp>Patterson enjoys eating Humphry Slocombe ice cream. Humphry's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Jake Godby\u003c/a> used to do pastry work at Coi. \u003c/p>\n\u003cp>\u003ca href=\"http://www.junetaylorjams.com/\">June Taylor Preserves\u003c/a> hit the sweet spot: \"We always have some of these at home.\"\u003c/p>\n\u003cp>\u003cstrong>DRINKS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> \"is fantastic. Thad Vogler is a favorite.\"\u003c/p>\n\u003cp>\"I love the drinks at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Eric Atkins has been there a long time. He'll make stuff and it's always amazing.\" \u003c/p>\n\u003cp>\u003cstrong>ON READING\u003c/strong>\u003cbr>\nHaving a family and running three restaurants seem to leave Patterson with little free time. He said that \"I've done a lot of \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/daniel_patterson_learns_new_yo.php\">book events\u003c/a> this year. Reading time is nonexistent. I work from eight in the morning to midnight. (So) I read in concentrated bursts. Or to research.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He did cite \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/10/harold_mcgee_talks_food_scienc.php\">Harold McGee\u003c/a>'s new \u003ca href=\"http://www.curiouscook.com/cook/home.php\">Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes\u003c/a> book (The Penguin Press, $35), calling it \"fantastic.\" Daniel has written for the \u003cem>New York Times\u003c/em>, \u003cem>Food & Wine\u003c/em>, \u003cem>London Financial Times\u003c/em> and \u003cem>San Francisco Magazine\u003c/em>. Readers can look forward to Patterson's second book, which he is currently working on. It will be a Coi cookbook.\u003c/p>\n\n",
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"excerpt": "Daniel Patterson is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining Coi Restaurant opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called Il Cane Rosso in the Ferry Building in 2009. Plum opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook \"at least for a little while\" for the Plum lunch debut. \u003cem>Bay Area Bites\u003c/em> caught up with Patterson soon after that via phone interview.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/daniel-patterson.jpg\" alt=\"Daniel Patterson Photo by Michele Hood\" title=\"Daniel Patterson Photo by Michele Hood\" width=\"500\" height=\"494\" class=\"alignnone size-full wp-image-20987\">\u003cbr>\n\u003cem>Photo Credit: Michele Hood\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/dcpatterson\">Daniel Patterson\u003c/a> is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining \u003ca href=\"http://coirestaurant.com/\">Coi Restaurant\u003c/a> (\u003ca href=\"http://twitter.com/#!/coirestaurant\">@coirestaurant\u003c/a>) opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called \u003ca href=\"http://twitter.com/#!/canerossosf\">Il Cane Rosso\u003c/a> in the Ferry Building in 2009. \u003ca href=\"http://plumoakland.com/\">Plum\u003c/a> opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook \"at least for a little while\" for the Plum lunch debut. \u003cem>Bay Area Bites\u003c/em> caught up with Patterson soon after that via phone interview.\u003c/p>\n\u003cp>In 1994 Patterson opened \u003cstrong>Babette's\u003c/strong>, his first restaurant, in Sonoma, at the age of 25. Soon after, Food & Wine Magazine named him \"Best New Chef\" in 1997 and San Francisco Focus awarded him the title of \"Rising Star Chef\" the same year. In 2000, Daniel opened \u003cstrong>Elisabeth Daniel\u003c/strong> in San Francisco, which was nominated \"Best New Restaurant\" by the James Beard Foundation in 2001. He was named \"Chef of the Year\" by San Francisco Magazine in 2007.\u003c/p>\n\u003cp>With natural perfumer \u003ca href=\"http://twitter.com/#!/AftelierPerfume\">Mandy Aftel\u003c/a> (\u003ca href=\"http://www.aftelier.com/\">aftelier.com\u003c/a>), he wrote \"\u003ca href=\"http://www.amazon.com/Aroma-Magic-Essential-Foods-Fragrance/dp/1579652646/ref=sr_1_1?ie=UTF8&s=books&qid=1294430027&sr=8-1\">Aroma: the Magic of Essential Oils in Food and Fragrance\u003c/a>\" in 2004. His bio says that \"It was the first cookbook to explain the use of essential oils in cooking and the connection of the sense of smell to emotion and memory in this context.\" \u003c/p>\n\u003cp>Patterson reported that he and his family cook at home \"a lot\" and that he and his wife used to go out much more often before they had a child. And yes, his young son loves to eat chicken skin. As for his food favorites, Patterson paused. \"I'm not that kinda guy. I order what I'm in the mood for. It doesn't typically follow patterns.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>THE WISH LIST\u003c/strong>\u003cbr>\nPatterson wants to visit these restaurants and said it's \"My wish list, for when I get a day off\":\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://flourandwater.com/\">Flour & Water\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>: \"I've never been.\"\u003c/li>\n\u003cli>\u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>: \"Unbelievably, I've never been there.\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>FAMILY TIME\u003c/strong>\u003cbr>\nThe chef and his wife like to dine out near their home in the the East Bay. \"Most of the places we go our geared to (our son).\" First stops are courtesy of Charlie Hallowell: \"Usually, we get pizza from \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a> or \u003ca href=\"http://www.bootandshoeservice.com/\">Boot & Shoe\u003c/a>. I love their salads, and love the drinks at both... the Pizzaiolo head bartender is terrific.\"\u003c/p>\n\u003cp>Another family stop: Russell & Allison Moore's \u003ca href=\"http://www.caminorestaurant.com/\">Camino Restaurant\u003c/a>, which \"is geographically close to where we live.\" Patterson will generally order \"whatever they have on the menu.\"\u003c/p>\n\u003cp>In the City, Patterson's first outing of choice is the Cal-Med-Moroccan fine dining hotspot \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>, run by Chef Mourad Lahlou: \"Let (Chef) Mourad cook.\"\u003c/p>\n\u003cp>Next up are organic wood-fired comfort food at \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> and organic-sustainable Mexican food with a local bent at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>. Patterson said both restaurants are \"sensational.\"\u003c/p>\n\u003cp>For Southern-Italian food and wine, \u003ca href=\"http://www.a16sf.com/%20\">A16\u003c/a> is another San Francisco favorite. \"We used to live around the corner… we don't go to the city so much anymore.\"\u003c/p>\n\u003cp>\u003cstrong>SWEETS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/locations/kiosk/\">James Freeman's Blue Bottle\u003c/a> \"has an incredible space in the middle of the city. Cakes too. It's really special.\"\u003c/p>\n\u003cp>Patterson enjoys eating Humphry Slocombe ice cream. Humphry's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Jake Godby\u003c/a> used to do pastry work at Coi. \u003c/p>\n\u003cp>\u003ca href=\"http://www.junetaylorjams.com/\">June Taylor Preserves\u003c/a> hit the sweet spot: \"We always have some of these at home.\"\u003c/p>\n\u003cp>\u003cstrong>DRINKS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> \"is fantastic. Thad Vogler is a favorite.\"\u003c/p>\n\u003cp>\"I love the drinks at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Eric Atkins has been there a long time. He'll make stuff and it's always amazing.\" \u003c/p>\n\u003cp>\u003cstrong>ON READING\u003c/strong>\u003cbr>\nHaving a family and running three restaurants seem to leave Patterson with little free time. He said that \"I've done a lot of \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/daniel_patterson_learns_new_yo.php\">book events\u003c/a> this year. Reading time is nonexistent. I work from eight in the morning to midnight. (So) I read in concentrated bursts. Or to research.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He did cite \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/10/harold_mcgee_talks_food_scienc.php\">Harold McGee\u003c/a>'s new \u003ca href=\"http://www.curiouscook.com/cook/home.php\">Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes\u003c/a> book (The Penguin Press, $35), calling it \"fantastic.\" Daniel has written for the \u003cem>New York Times\u003c/em>, \u003cem>Food & Wine\u003c/em>, \u003cem>London Financial Times\u003c/em> and \u003cem>San Francisco Magazine\u003c/em>. Readers can look forward to Patterson's second book, which he is currently working on. It will be a Coi cookbook.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Yesterday on BAB we \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">highlighted the year's food news\u003c/a> in food safety, D.I.Y. food, food politics, school food, and street food.\u003c/em> \u003c/p>\n\u003cp>\u003cem>The top ten for 2010 continues:\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20825\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.phatbeetsproduce.org/about/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/the-beet-crew300.jpg\" alt=\"Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\" title=\"Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\" width=\"300\" height=\"225\" class=\"size-full wp-image-20825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>6. Food Security\u003c/strong>\u003c/p>\n\u003cp>Late in the year in a cover story on class \u003cem>\u003ca href=\"http://www.newsweek.com/2010/11/22/what-food-says-about-class-in-america.html\">Newsweek\u003c/a>\u003c/em> explored the growing gap between the haves and have nots on the food front. \"The Dinner Divide\" noted that we are a nation where \u003ca href=\"http://en.wikipedia.org/wiki/Gourmet_Ghetto\">Gourmet Ghettos\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Food_desert\">food deserts\u003c/a> co-exist, often in close proximity in places like the Bay Area. The sad truth is that while many of us indulge our \"passion\" for local, organic chow, an increasingly larger group of Americans simply don't have access to enough healthy food to eat. Meanwhile, another European is attempting to help Americans in need feed themselves, namely Spanish native and James Beard Award-winning chef \u003ca href=\"http://www.josemadeinspain.com/bio.htm\">Jose Andres\u003c/a>, who heads up the nonprofit \u003ca href=\"http://dccentralkitchen.org/\">DC Central Kitchen\u003c/a>, which offers professional culinary training for formerly homeless, addicted, or imprisoned adults.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Actor Dan Hoyle skewered, among other things, hipster San Franciscans obsession with pristine produce with a politically-correct pedigree in his solo show at The Marsh \u003ca href=\"http://www.themarsh.org/dan_hoyle_real_americans.html\">The Real Americans\u003c/a>. Meanwhile, \u003ca href=\"http://phatbeetsproduce.org/\">Phat Beets Produce\u003c/a>, a volunteer-run collective, launched a \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/14/community_supported-agriculture/\">Community Supported Agriculture\u003c/a> (CSA) box, nicknamed the \"Beet Box,\" in Oakland, to help under-supported small farmers and get produce to people who don't live near a farmers' market.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20822\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/07/mario-batalis-eataly-a-visual-tour/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/eataly300.jpg\" alt=\"Eataly in NYC. Photo by Megan Gordon\" title=\"Eataly in NYC. Photo by Megan Gordon\" width=\"300\" height=\"212\" class=\"size-full wp-image-20822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eataly in NYC. Photo by Megan Gordon\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>7. New York Food\u003c/strong>\u003c/p>\n\u003cp>Lest this list be accused of being too parochial, let's turn our attention to food news out of New York City this year. There was lots, much of it of a legislative nature. Depending on your perspective, Mayor Michael Bloomberg is either a crusader for the people's health or a publicly-funded no-fun-nik: The city took \u003ca href=\"http://cityroom.blogs.nytimes.com/2010/01/11/city-unveils-plan-to-trim-food-industrys-use-of-salt/\">a stand on sodium\u003c/a>, introduced \u003ca href=\"http://www.nytimes.com/2010/07/28/nyregion/28inspect.html\">letter grades to evaluate restaurant cleanliness\u003c/a>, tried to \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130407221\">prevent food stamps recipients from using benefits to sip soda\u003c/a>, a \u003ca href=\"http://civileats.com/2010/10/08/banning-soda-for-food-stamps-raises-tough-questions/\">controversial move\u003c/a> (even among anti-hunger and public health advocates) and \u003ca href=\"http://blogs.villagevoice.com/runninscared/2010/11/four_loko_banne.php\">outlawed alcoholic energy drink Four Loko\u003c/a>. Furthermore, a \u003ca href=\"http://health.usnews.com/health-news/blogs/on-fitness/2010/03/22/calorie-counts-on-restaurant-menus-as-part-of-health-reform.html\">calorie count initiative in restaurants\u003c/a> begun in the Big Apple went national on menus across the country this year.\u003c/p>\n\u003cp>There was fun stuff too: Hello \u003ca href=\"http://www.nypost.com/p/lifestyle/food/welcome_to_eataly_G5QHOIVyNtzG44tyFb5GVM\">Eataly\u003c/a>, a high-end food emporium boasting all things Italian, launched late summer by the city's reigning food Mafia, covered in a photographic homage recently on Bay Area Bites by \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/07/mario-batalis-eataly-a-visual-tour/\">Megan Gordon\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> San Franciscans welcomed Manhattan transplant \u003ca href=\"http://sanfrancisco.grubstreet.com/2010/08/anthony_mangieri_aiming_to_ope.html\">Anthony Mangieri\u003c/a> and his much-lauded \u003ca href=\"http://www.unapizza.com/sf/\">Una Pizza Napoletana\u003c/a> to town.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20813\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jsf-eating-animals300.jpg\" alt=\"Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\" title=\"Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\" width=\"300\" height=\"325\" class=\"size-full wp-image-20813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>8. Animal Food\u003c/strong>\u003c/p>\n\u003cp>Meat mattered this year. The \u003ca href=\"http://lettuceeatkale.com/2010/a-culinary-confession/\">culinary conversation\u003c/a> among carnivores, omnivores, vegetarians, and vegans continued as people pondered whether they could \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">morally eat sustainably, humanely-raised animals\u003c/a> and wrestled with \u003ca href=\"http://www.salon.com/food/francis_lam/2010/08/18/meaning_of_meat_eating\">conflicted or confused feelings\u003c/a> about carnal consumption. Now more than ever, how much and what kind of meat we eat reflects our ethics, environmental values, economic status, as well as class, culture, and convenience.\u003c/p>\n\u003cp>That said, \u003ca href=\"http://www.salon.com/food/feature/2010/03/11/rock_star_butcher_parties\">butchers made a comeback\u003c/a>, hosting \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/23/the-butcher-the-chef-and-the-goat/\">cleaving parties\u003c/a> from coast to coast. Meanwhile, the \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Monday\u003c/a> campaign, which asks folks to forgo meat once a week for health and the environment, garnered the endorsement of celebrity chef \u003ca href=\"http://www.huffingtonpost.com/chris-elam/mario-batali-meatless-mon_b_557589.html\">Mario Batali\u003c/a>, long-known for serving plates laden with animal protein.\u003c/p>\n\u003cp>And in \u003ca href=\"http://www.culinate.com/books/book_excerpts/the_butcher_and_the_vegetarian\">books\u003c/a> and \u003ca href=\"http://www.salon.com/food/feature/2010/08/24/vegetarian_lover_foie_gras_open2010\">online\u003c/a> vegetarian gals chronicled their carnal adventures as they discovered the joys of the flesh.\u003c/p>\n\u003cp>Then, just as the year drew to a close, \u003cem>\u003ca href=\"http://nymag.com/restaurants/features/69369/\">New York Magazine\u003c/a>\u003c/em> announced that vegetables are the new meat, despite \u003ca href=\"http://www.nytimes.com/2010/09/25/health/policy/25vegetables.html\">significant evidence to the contrary\u003c/a>. Make of that what you will.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> A queen of vegetarian cuisine, East Bay resident \u003ca href=\"http://www.molliekatzen.com\">Mollie Katzen\u003c/a>, came out with a cookbook that included meat dishes, a decision she found herself explaining in \u003ca href=\"http://civileats.com/2010/03/18/the-radical-necessity-of-cooking-mollie-katzen-vegetablist\">every interview\u003c/a> about \u003cem>Get Cooking\u003c/em>.\u003c/p>\n\u003cp>While across the bridge the butcher's shop in Bernal Heights \u003ca href=\"http://avedanos.com\">Avedano's Holly Park Market\u003c/a>, run by a gaggle of self-taught gals, typifies the new-style yet old-fashioned meat market, offering cleaving classes using traditional tools and selling only local, sustainable meats. And the \u003ca href=\"http://www.meatlessmonday.com/oakland-schools-go-mm/\">Oakland Unified School District\u003c/a> hopped on the Meatless Monday bandwagon.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20809\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/macaron300.jpg\" alt=\"macarons - Photo by Stephanie Stiavetti\" title=\"macarons - Photo by Stephanie Stiavetti\" width=\"300\" height=\"187\" class=\"size-full wp-image-20809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macarons - Photo by Stephanie Stiavetti\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>9. Sweet Food\u003c/strong>\u003c/p>\n\u003cp>Now to dessert (with all due respect to the First Lady). Move over cupcakes macarons are the new trend treat.\u003c/p>\n\u003cp>\u003cem> \u003ca href=\"http://online.wsj.com/article/SB10001424052748704269004575073843836895952.html\">The Wall Street Journal\u003c/a> \u003c/em>reported on French fretting that these formerly high-end confections (not to be confused with chewy coconut sweets with a similar spelling known as macaroons) are finding their way onto shelves at such mainstream American stores as Whole Foods and Trader Joe's. The soft, sandwich-like cookie, which resembles a pastel-hued minature hamburger, has also been popping up in patisseries and restaurant menus around the country. Natch, the blogosphere weighed in, with negative reviews for the meringue-style pastries on offer at Starbucks, and \u003ca href=\"http://www.frenchtwistdc.com/2010/12/bye-bye-macarons-bonjour-cupcakes.html\">an amusing update that cupcakes are the new macarons in Paris\u003c/a>. Go figure. For you D.I.Y.ers: Pastry chef Hisako Ogita's \u003cem>\u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8167/title,I-Love-Macarons/\">I Love Macarons\u003c/a>\u003c/em> details \u003ca href=\"http://www.thegoodtastereview.com/2010/i-heart-macarons-by-hisako-ogita/\">how to make\u003c/a> the crunchy and chewy morsels at home.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> These dainty nibbles can be found in Bay Area bakeries including \u003ca href=\"http://miettecakes.com\">Miette\u003c/a> in the Ferry Building, \u003ca href=\"http://paulettemacarons.com\">Paulette\u003c/a> in Hayes Valley, \u003ca href=\"http://pamplemoussecakes.com\">Pamplemousse\u003c/a> in Redwood City, and \u003ca href=\"http://bouchonbakery.com\">Bouchon Bakery\u003c/a> in Yountville.\u003c/p>\n\u003cp>Bay Area Bites blogger \u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\">Stephanie Stiavetti\u003c/a> sung the praises of these egg white, ground almonds, and sugar concoctions in a week's worth of recipe posts on her own blog.\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/pages/Bay-Area-Bites/137008446337124\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bab-facebook300.jpg\" alt=\"Bay Area Bites Facebook page\" title=\"Bay Area Bites Facebook page\" width=\"300\" height=\"216\" class=\"alignleft size-full wp-image-20806\">\u003c/a>\u003cstrong>10. Virtual Food\u003c/strong>\u003c/p>\n\u003cp>Social media and cyberspace continued to impact food consumption. As noted previously (see item #5 in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">Part One\u003c/a>), Twitter + new wave food trucks = content consumers and cooks. Everyone seemed very app-y happy, with \u003ca href=\"http://itunes.apple.com/us/app/how-to-cook-everything/id367690249?mt=8\">Mark Bittman\u003c/a>, the \u003ca href=\"http://multivu.prnewswire.com/mnr/foodnetwork/46440/\">Food Network\u003c/a>, and even \u003cem>\u003ca href=\"http://eater.com/archives/2010/09/23/gourmet-live-gourmet-magazine-reborn-on-the-ipad.php\">Gourmet\u003c/a>\u003c/em> (R.I.P.) embracing the new technology. Not all old-school media, though, marveled at the development. (\u003ca href=\"http://www.observer.com/2010/media/gourmet-lives-pity-says-ruth-reichl\">Ruth Reichl\u003c/a>, writing on Twitter, ironically, called the move a \"pity.\") Regardless, cooking, eating, and drinking apps found fans: There are apps for \u003ca href=\"http://mashable.com/2010/11/15/apps-for-wine-enthusiasts\">wine enthusiasts\u003c/a>, \u003ca href=\"http://mashable.com./2010/12/26/healthy-eating-apps/\">environmentally-friendly eaters\u003c/a>, and \u003ca href=\"http://mashable.com/2010/09/29/iphone-apps-global-cuisine\">ethnic edible adventurers\u003c/a>, among other food-focused iFinds. And, although some people doubted it would come to pass, cookbooks made the leap to \u003ca href=\"http://www.davidlebovitz.com/2010/01/e-cookbooks/\">ecookbooks\u003c/a> in a big way in 2010.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Budding Bay Area food businesses turned to social media to cash up their new edible enterprises. Examples include \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/2010/12/28/oaklands-awaken-cafe-turns-to-social-media-value-accounts-for-pre-opening-fundraising/\">Awaken Cafe\u003c/a> in Oakland, and an \u003ca href=\"http://www.berkeleyside.com/2010/09/10/farmer-seeks-home-for-oil-press/\">olive oil press\u003c/a> and \u003ca href=\"http://www.kickstarter.com/projects/pxdiaz/delphinium-cheese-co-small-batch-artisan-cheese\">cheese-making venture\u003c/a> that utilized Kickstarter to, well, kick start their companies in Berkeley. Early \u003ca href=\"http://vook.com/index.php?dispatch=products.view&product_id=6\">ecookbook\u003c/a> adapters include Marin-based chef \u003ca href=\"http://www.breakawaycook.com\">Eric Gower\u003c/a>.\u003c/p>\n\u003cp>And over at \u003cem>7x7 \u003c/em>food editor \u003ca href=\"http://www.7x7.com/eat-drink/feed-frenzy-sf-suffering-gluttony-food-information\">Sara Deseran\u003c/a> wondered out loud what a lot of local food writers have been thinking: With the explosion in new media -- think Yelpers, bloggers, and Tweeters -- is San Francisco suffering from a gluttony of information on all things edible?\u003c/p>\n\u003cp>What say you readers: Are there too many citizen scribes (not to mention a healthy helping of professional writers) weighing in on the minutia of every meal made in this city? Or does this town have an endless appetite for food news?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And that, folks, was the year in food.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Yesterday on BAB we \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">highlighted the year's food news\u003c/a> in food safety, D.I.Y. food, food politics, school food, and street food.\u003c/em> \u003c/p>\n\u003cp>\u003cem>The top ten for 2010 continues:\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20825\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.phatbeetsproduce.org/about/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/the-beet-crew300.jpg\" alt=\"Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\" title=\"Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\" width=\"300\" height=\"225\" class=\"size-full wp-image-20825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>6. Food Security\u003c/strong>\u003c/p>\n\u003cp>Late in the year in a cover story on class \u003cem>\u003ca href=\"http://www.newsweek.com/2010/11/22/what-food-says-about-class-in-america.html\">Newsweek\u003c/a>\u003c/em> explored the growing gap between the haves and have nots on the food front. \"The Dinner Divide\" noted that we are a nation where \u003ca href=\"http://en.wikipedia.org/wiki/Gourmet_Ghetto\">Gourmet Ghettos\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Food_desert\">food deserts\u003c/a> co-exist, often in close proximity in places like the Bay Area. The sad truth is that while many of us indulge our \"passion\" for local, organic chow, an increasingly larger group of Americans simply don't have access to enough healthy food to eat. Meanwhile, another European is attempting to help Americans in need feed themselves, namely Spanish native and James Beard Award-winning chef \u003ca href=\"http://www.josemadeinspain.com/bio.htm\">Jose Andres\u003c/a>, who heads up the nonprofit \u003ca href=\"http://dccentralkitchen.org/\">DC Central Kitchen\u003c/a>, which offers professional culinary training for formerly homeless, addicted, or imprisoned adults.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Actor Dan Hoyle skewered, among other things, hipster San Franciscans obsession with pristine produce with a politically-correct pedigree in his solo show at The Marsh \u003ca href=\"http://www.themarsh.org/dan_hoyle_real_americans.html\">The Real Americans\u003c/a>. Meanwhile, \u003ca href=\"http://phatbeetsproduce.org/\">Phat Beets Produce\u003c/a>, a volunteer-run collective, launched a \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/14/community_supported-agriculture/\">Community Supported Agriculture\u003c/a> (CSA) box, nicknamed the \"Beet Box,\" in Oakland, to help under-supported small farmers and get produce to people who don't live near a farmers' market.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20822\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/07/mario-batalis-eataly-a-visual-tour/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/eataly300.jpg\" alt=\"Eataly in NYC. Photo by Megan Gordon\" title=\"Eataly in NYC. Photo by Megan Gordon\" width=\"300\" height=\"212\" class=\"size-full wp-image-20822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eataly in NYC. Photo by Megan Gordon\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>7. New York Food\u003c/strong>\u003c/p>\n\u003cp>Lest this list be accused of being too parochial, let's turn our attention to food news out of New York City this year. There was lots, much of it of a legislative nature. Depending on your perspective, Mayor Michael Bloomberg is either a crusader for the people's health or a publicly-funded no-fun-nik: The city took \u003ca href=\"http://cityroom.blogs.nytimes.com/2010/01/11/city-unveils-plan-to-trim-food-industrys-use-of-salt/\">a stand on sodium\u003c/a>, introduced \u003ca href=\"http://www.nytimes.com/2010/07/28/nyregion/28inspect.html\">letter grades to evaluate restaurant cleanliness\u003c/a>, tried to \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130407221\">prevent food stamps recipients from using benefits to sip soda\u003c/a>, a \u003ca href=\"http://civileats.com/2010/10/08/banning-soda-for-food-stamps-raises-tough-questions/\">controversial move\u003c/a> (even among anti-hunger and public health advocates) and \u003ca href=\"http://blogs.villagevoice.com/runninscared/2010/11/four_loko_banne.php\">outlawed alcoholic energy drink Four Loko\u003c/a>. Furthermore, a \u003ca href=\"http://health.usnews.com/health-news/blogs/on-fitness/2010/03/22/calorie-counts-on-restaurant-menus-as-part-of-health-reform.html\">calorie count initiative in restaurants\u003c/a> begun in the Big Apple went national on menus across the country this year.\u003c/p>\n\u003cp>There was fun stuff too: Hello \u003ca href=\"http://www.nypost.com/p/lifestyle/food/welcome_to_eataly_G5QHOIVyNtzG44tyFb5GVM\">Eataly\u003c/a>, a high-end food emporium boasting all things Italian, launched late summer by the city's reigning food Mafia, covered in a photographic homage recently on Bay Area Bites by \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/07/mario-batalis-eataly-a-visual-tour/\">Megan Gordon\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> San Franciscans welcomed Manhattan transplant \u003ca href=\"http://sanfrancisco.grubstreet.com/2010/08/anthony_mangieri_aiming_to_ope.html\">Anthony Mangieri\u003c/a> and his much-lauded \u003ca href=\"http://www.unapizza.com/sf/\">Una Pizza Napoletana\u003c/a> to town.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20813\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jsf-eating-animals300.jpg\" alt=\"Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\" title=\"Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\" width=\"300\" height=\"325\" class=\"size-full wp-image-20813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>8. Animal Food\u003c/strong>\u003c/p>\n\u003cp>Meat mattered this year. The \u003ca href=\"http://lettuceeatkale.com/2010/a-culinary-confession/\">culinary conversation\u003c/a> among carnivores, omnivores, vegetarians, and vegans continued as people pondered whether they could \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">morally eat sustainably, humanely-raised animals\u003c/a> and wrestled with \u003ca href=\"http://www.salon.com/food/francis_lam/2010/08/18/meaning_of_meat_eating\">conflicted or confused feelings\u003c/a> about carnal consumption. Now more than ever, how much and what kind of meat we eat reflects our ethics, environmental values, economic status, as well as class, culture, and convenience.\u003c/p>\n\u003cp>That said, \u003ca href=\"http://www.salon.com/food/feature/2010/03/11/rock_star_butcher_parties\">butchers made a comeback\u003c/a>, hosting \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/23/the-butcher-the-chef-and-the-goat/\">cleaving parties\u003c/a> from coast to coast. Meanwhile, the \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Monday\u003c/a> campaign, which asks folks to forgo meat once a week for health and the environment, garnered the endorsement of celebrity chef \u003ca href=\"http://www.huffingtonpost.com/chris-elam/mario-batali-meatless-mon_b_557589.html\">Mario Batali\u003c/a>, long-known for serving plates laden with animal protein.\u003c/p>\n\u003cp>And in \u003ca href=\"http://www.culinate.com/books/book_excerpts/the_butcher_and_the_vegetarian\">books\u003c/a> and \u003ca href=\"http://www.salon.com/food/feature/2010/08/24/vegetarian_lover_foie_gras_open2010\">online\u003c/a> vegetarian gals chronicled their carnal adventures as they discovered the joys of the flesh.\u003c/p>\n\u003cp>Then, just as the year drew to a close, \u003cem>\u003ca href=\"http://nymag.com/restaurants/features/69369/\">New York Magazine\u003c/a>\u003c/em> announced that vegetables are the new meat, despite \u003ca href=\"http://www.nytimes.com/2010/09/25/health/policy/25vegetables.html\">significant evidence to the contrary\u003c/a>. Make of that what you will.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> A queen of vegetarian cuisine, East Bay resident \u003ca href=\"http://www.molliekatzen.com\">Mollie Katzen\u003c/a>, came out with a cookbook that included meat dishes, a decision she found herself explaining in \u003ca href=\"http://civileats.com/2010/03/18/the-radical-necessity-of-cooking-mollie-katzen-vegetablist\">every interview\u003c/a> about \u003cem>Get Cooking\u003c/em>.\u003c/p>\n\u003cp>While across the bridge the butcher's shop in Bernal Heights \u003ca href=\"http://avedanos.com\">Avedano's Holly Park Market\u003c/a>, run by a gaggle of self-taught gals, typifies the new-style yet old-fashioned meat market, offering cleaving classes using traditional tools and selling only local, sustainable meats. And the \u003ca href=\"http://www.meatlessmonday.com/oakland-schools-go-mm/\">Oakland Unified School District\u003c/a> hopped on the Meatless Monday bandwagon.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20809\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/macaron300.jpg\" alt=\"macarons - Photo by Stephanie Stiavetti\" title=\"macarons - Photo by Stephanie Stiavetti\" width=\"300\" height=\"187\" class=\"size-full wp-image-20809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macarons - Photo by Stephanie Stiavetti\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>9. Sweet Food\u003c/strong>\u003c/p>\n\u003cp>Now to dessert (with all due respect to the First Lady). Move over cupcakes macarons are the new trend treat.\u003c/p>\n\u003cp>\u003cem> \u003ca href=\"http://online.wsj.com/article/SB10001424052748704269004575073843836895952.html\">The Wall Street Journal\u003c/a> \u003c/em>reported on French fretting that these formerly high-end confections (not to be confused with chewy coconut sweets with a similar spelling known as macaroons) are finding their way onto shelves at such mainstream American stores as Whole Foods and Trader Joe's. The soft, sandwich-like cookie, which resembles a pastel-hued minature hamburger, has also been popping up in patisseries and restaurant menus around the country. Natch, the blogosphere weighed in, with negative reviews for the meringue-style pastries on offer at Starbucks, and \u003ca href=\"http://www.frenchtwistdc.com/2010/12/bye-bye-macarons-bonjour-cupcakes.html\">an amusing update that cupcakes are the new macarons in Paris\u003c/a>. Go figure. For you D.I.Y.ers: Pastry chef Hisako Ogita's \u003cem>\u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8167/title,I-Love-Macarons/\">I Love Macarons\u003c/a>\u003c/em> details \u003ca href=\"http://www.thegoodtastereview.com/2010/i-heart-macarons-by-hisako-ogita/\">how to make\u003c/a> the crunchy and chewy morsels at home.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> These dainty nibbles can be found in Bay Area bakeries including \u003ca href=\"http://miettecakes.com\">Miette\u003c/a> in the Ferry Building, \u003ca href=\"http://paulettemacarons.com\">Paulette\u003c/a> in Hayes Valley, \u003ca href=\"http://pamplemoussecakes.com\">Pamplemousse\u003c/a> in Redwood City, and \u003ca href=\"http://bouchonbakery.com\">Bouchon Bakery\u003c/a> in Yountville.\u003c/p>\n\u003cp>Bay Area Bites blogger \u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\">Stephanie Stiavetti\u003c/a> sung the praises of these egg white, ground almonds, and sugar concoctions in a week's worth of recipe posts on her own blog.\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/pages/Bay-Area-Bites/137008446337124\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bab-facebook300.jpg\" alt=\"Bay Area Bites Facebook page\" title=\"Bay Area Bites Facebook page\" width=\"300\" height=\"216\" class=\"alignleft size-full wp-image-20806\">\u003c/a>\u003cstrong>10. Virtual Food\u003c/strong>\u003c/p>\n\u003cp>Social media and cyberspace continued to impact food consumption. As noted previously (see item #5 in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">Part One\u003c/a>), Twitter + new wave food trucks = content consumers and cooks. Everyone seemed very app-y happy, with \u003ca href=\"http://itunes.apple.com/us/app/how-to-cook-everything/id367690249?mt=8\">Mark Bittman\u003c/a>, the \u003ca href=\"http://multivu.prnewswire.com/mnr/foodnetwork/46440/\">Food Network\u003c/a>, and even \u003cem>\u003ca href=\"http://eater.com/archives/2010/09/23/gourmet-live-gourmet-magazine-reborn-on-the-ipad.php\">Gourmet\u003c/a>\u003c/em> (R.I.P.) embracing the new technology. Not all old-school media, though, marveled at the development. (\u003ca href=\"http://www.observer.com/2010/media/gourmet-lives-pity-says-ruth-reichl\">Ruth Reichl\u003c/a>, writing on Twitter, ironically, called the move a \"pity.\") Regardless, cooking, eating, and drinking apps found fans: There are apps for \u003ca href=\"http://mashable.com/2010/11/15/apps-for-wine-enthusiasts\">wine enthusiasts\u003c/a>, \u003ca href=\"http://mashable.com./2010/12/26/healthy-eating-apps/\">environmentally-friendly eaters\u003c/a>, and \u003ca href=\"http://mashable.com/2010/09/29/iphone-apps-global-cuisine\">ethnic edible adventurers\u003c/a>, among other food-focused iFinds. And, although some people doubted it would come to pass, cookbooks made the leap to \u003ca href=\"http://www.davidlebovitz.com/2010/01/e-cookbooks/\">ecookbooks\u003c/a> in a big way in 2010.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Budding Bay Area food businesses turned to social media to cash up their new edible enterprises. Examples include \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/2010/12/28/oaklands-awaken-cafe-turns-to-social-media-value-accounts-for-pre-opening-fundraising/\">Awaken Cafe\u003c/a> in Oakland, and an \u003ca href=\"http://www.berkeleyside.com/2010/09/10/farmer-seeks-home-for-oil-press/\">olive oil press\u003c/a> and \u003ca href=\"http://www.kickstarter.com/projects/pxdiaz/delphinium-cheese-co-small-batch-artisan-cheese\">cheese-making venture\u003c/a> that utilized Kickstarter to, well, kick start their companies in Berkeley. Early \u003ca href=\"http://vook.com/index.php?dispatch=products.view&product_id=6\">ecookbook\u003c/a> adapters include Marin-based chef \u003ca href=\"http://www.breakawaycook.com\">Eric Gower\u003c/a>.\u003c/p>\n\u003cp>And over at \u003cem>7x7 \u003c/em>food editor \u003ca href=\"http://www.7x7.com/eat-drink/feed-frenzy-sf-suffering-gluttony-food-information\">Sara Deseran\u003c/a> wondered out loud what a lot of local food writers have been thinking: With the explosion in new media -- think Yelpers, bloggers, and Tweeters -- is San Francisco suffering from a gluttony of information on all things edible?\u003c/p>\n\u003cp>What say you readers: Are there too many citizen scribes (not to mention a healthy helping of professional writers) weighing in on the minutia of every meal made in this city? Or does this town have an endless appetite for food news?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And that, folks, was the year in food.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Chefs on How to Select Winter Produce",
"title": "Bay Area Chefs on How to Select Winter Produce",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/russelljackson500.jpg\" alt=\"Russell Jackson\" title=\"Russell Jackson\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20637\">\u003cbr>\n\u003cem>Lafitte's Russell Jackson inhales the scent of Niitaka pears\u003c/em>\u003c/p>\n\u003cp>\u003cem>Credit for all photos: Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>As important as growing and selecting produce is to a healthy diet and life, it's pretty stunning how few of us really know how to pick the best fruits and vegetables when shopping. Sure, we might have heard about certain items we're supposed to thump or squeeze, and we know to look out for obvious cosmetic flaws, but too much more beyond that is a big mystery for many.\u003c/p>\n\u003cp>We got up too early on a recent Saturday morning to find a number of San Francisco's notable chefs shopping for winter produce at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Plaza Farmers Market\u003c/a>. It was fascinating not only to see what everyone was buying and placing on their big-wheeled carts, but to watch their gears turning while dreaming up new ways to use these high quality ingredients. After several conversations, we came away confident that our local farmers do a lot to pre-select the best produce before they bring it to a market, which is why so many of the chefs are confident to purchase large boxes of ingredients on the spot. But we also got some good tips on how to select for maximum flavor and longevity.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/anniesomerville500.jpg\" alt=\"Kristie Knoll of Knoll Farms and Annie Somerville of Greens\" title=\"Kristie Knoll of Knoll Farms and Annie Somerville of Greens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20632\">\u003cbr>\n\u003cem>Kristie Knoll of Knoll Farms and Annie Somerville of Greens\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We think of Annie Somerville, proprietor of the legendary vegetarian restaurant \u003ca href=\"http://www.greensrestaurant.com\">Greens\u003c/a>, as a true goddess of produce here in the Bay Area, so we met her first. She suggested we convene at the \u003ca href=\"http://www.knollorganics.com\">Knoll Farms\u003c/a> stand, a biodynamic farm from Brentwood where we'd see all kinds of chefs lurking throughout the morning.\u003c/p>\n\u003cp>Somerville was thrilled to see the beginnings of green garlic there (\"I am so happy!\" she exclaimed), something she says proprietor Rick Knoll actually pioneered and is typically found after the winter. When asked what to look for, she said,\u003c/p>\n\u003cblockquote>\u003cp> \"Look for it to look just like that! Just really fresh and nice, the point is that it is the young stalks, the shoots. As they get more mature, they get longer and at the end there they start to bulb up and [wilt] and at some point you probably want to let it go. We use the shoots for sautéing. All the applications of fresh garlic, use your green garlic instead. Put it in any dish. All the tops can go into soup stock.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/greengarlic500.jpg\" alt=\"Green garlic\" title=\"Green garlic\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20634\">\u003cbr>\n\u003cem>Green garlic\u003c/em>\u003c/p>\n\u003cp>She finds it a wonderfully versatile ingredient, but seemed most excited about her plans to add it to mashed potatoes. One of Kristie Knoll's favorite preparations, meanwhile, is to cut the stalks into \"knuckles\" and brown them.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/horseradish500.jpg\" alt=\"horseradish root\" title=\"horseradish root\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20635\">\u003cbr>\n\u003cem>Horseradish root\u003c/em>\u003c/p>\n\u003cp>While at the Knoll stand, we stumbled into Michael Tusk, chef/owner of \u003ca href=\"http://www.quincerestaurant.com\">Quince\u003c/a> and \u003ca href=\"http://www.cotognasf.com\">Cotogna\u003c/a> restaurants, selecting some horseradish. He says to look for pieces that aren't dried out. And, in this case of this root, size matters.\u003c/p>\n\u003cblockquote>\u003cp>\"I personally like the bigger pieces; they're easier to grate,\" he said. \"We use it in a salad with smoked eel and with beef, but I usually I just find stuff and then I decide what to do. It's good to have inspiration around, especially at this time of year, so I try to find as many fun things as possible.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/stingingnettles500.jpg\" alt=\"Stinging nettles\" title=\"Stinging nettles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20638\">\u003c/em>\u003c/p>\n\u003cp>When we caught up with David Bazirgan, the new executive chef of \u003ca href=\"http://www.fifthfloorrestaurant.com\">Fifth Floor\u003c/a>, he was hoisting up a giant bag of stinging nettles from \u003ca href=\"http://www.marinroots.com\">Marin Roots Farm\u003c/a> and explaining that he ingeniously uses them in place of spinach for a side dish of creamed nettles to accompany his new menu item, a dry aged New York steak also served with salt baked potatoes, roasted mushrooms, and red wine sauce. (He Thermo-mixes them so they don't sting.) Since this isn't an item eaten raw, picking them is a lot easier than other ingredients, but Bazirgan still suggests carefully looking through them for a vibrant, consistent color and no holes.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/davidbazirgan500.jpg\" alt=\"David Bazirgan of Fifth Floor selects chicories.\" title=\"David Bazirgan of Fifth Floor selects chicories.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20633\">\u003cbr>\n\u003cem>David Bazirgan of Fifth Floor selects chicories.\u003c/em>\u003c/p>\n\u003cp>Bazirgan also uses color cues when picking various chicories at Marin Roots, selecting the most vibrant leaves; look for the whites as well as the colors to be bright. He is currently using various heirloom varieties of chicories in a salad, dressed raw with compressed persimmon, Pt. Reyes blue cheese, hazelnuts, pomegranate, vadouvan, and Chardonnay vinaigrette.\u003c/p>\n\u003cp>For Mark Richardson, the executive chef of \u003ca href=\"http://www.fourseasons.com/sanfrancisco/dining/seasons/\">Seasons Restaurant\u003c/a> at Four Seasons Hotel San Francisco, Brussels sprouts are a winter produce staple. \u003c/p>\n\u003cblockquote>\u003cp>\"Look for the sprouts with tight-fitting leaves, with no browning or yellowing,\" he advised. \"If you can find the sprouts still on the stalk, they will be the freshest.\"\u003c/p>\u003c/blockquote>\n\u003cp>His preparation for them is minimal: After blanching, he caramelizes the sprouts in a pan with some olive oil and then seasons with salt, fresh cracked pepper, and chili flakes. If you can't make it to Ferry Plaza, Richardson also suggests buying them at Mollie Stone's or Whole Foods locations.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/hosszare500.jpg\" alt=\" Hoss Zaré of Zaré at Fly Trap examines white carrots.\" title=\" Hoss Zaré of Zaré at Fly Trap examines white carrots.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20636\">\u003cbr>\n\u003cem>Hoss Zaré of Zaré at Fly Trap examines white carrots.\u003c/em>\u003c/p>\n\u003cp>Hoss Zaré of \u003ca href=\"http://www.zareflytrap.com/\">Zaré at Fly Trap\u003c/a> truly shocked us when we met him to scout out white carrots. We gravitated towards the biggest ones, but Zaré said that was actually not the best strategy.\u003c/p>\n\u003cblockquote>\u003cp>\"The bigger ones are woodier and less juicy,\" he cautions. \"Too small, and they're not going to have much flavor. You have to get the medium-sized ones so you get a lot of juice and flavor. Big ones are good for braising -- chop them up and caramelize them, but the smaller ones are juicier.\"\u003c/p>\u003c/blockquote>\n\u003cp>His favorite current use for white carrots is to lightly peel, blanch, pan roast until lightly caramelized, and then stack with slices of braised lamb tongue.\u003c/p>\n\u003cp>As we were about to leave Ferry Plaza full of new ideas and new produce specimens to experiment on, we grabbed Russell Jackson, chef/owner of \u003ca href=\"http://www.lafittesf.com\">Lafitte\u003c/a>, just steps up the Embarcadero from Ferry Plaza. He was checking out the produce at \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_39.php\">Hamada Farms\u003c/a>, the Kingburg grower whose citrus and pears seem to be the secret weapon of the chefs who shop at Ferry Plaza.\u003c/p>\n\u003cp>\"Which kind of pear do I want today?\" he asked.\u003c/p>\n\u003cp>\"Niitaka!\" came the answer from two people behind the counter, in unison. Jackson leapt over to the box and started smelling.\u003c/p>\n\u003cblockquote>\u003cp>\"Surface indication really isn't anything,\" he said, pointing out some visible flaws on a Niitaka. \"It's really about the texture, firmness, and I'm really looking for that aromatic quality to it. You don't want something heavily bruised, but [some flaws] are just from tree hang, or where it faces the sun, or whether it's been scratched by a branch.\"\u003c/p>\u003c/blockquote>\n\u003cp>Right now, he's roasting pears to make a demi-glace for roasted sweetbreads and also using them raw in a salad with persimmons, chicories or radicchio, walnuts and Banyuls vinaigrette.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Where many households across the nation turn to canned goods in the winter, we have these staples and so much more ripe for the picking.\u003c/p>\n\n",
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"excerpt": "As important as growing and selecting produce is to a healthy diet and life, it's pretty stunning how few of us really know how to pick the best fruits and vegetables when shopping. Sure, we might have heard about certain items we're supposed to thump or squeeze, and we know to look out for obvious cosmetic flaws, but too much more beyond that is a big mystery for many.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/russelljackson500.jpg\" alt=\"Russell Jackson\" title=\"Russell Jackson\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20637\">\u003cbr>\n\u003cem>Lafitte's Russell Jackson inhales the scent of Niitaka pears\u003c/em>\u003c/p>\n\u003cp>\u003cem>Credit for all photos: Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>As important as growing and selecting produce is to a healthy diet and life, it's pretty stunning how few of us really know how to pick the best fruits and vegetables when shopping. Sure, we might have heard about certain items we're supposed to thump or squeeze, and we know to look out for obvious cosmetic flaws, but too much more beyond that is a big mystery for many.\u003c/p>\n\u003cp>We got up too early on a recent Saturday morning to find a number of San Francisco's notable chefs shopping for winter produce at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Plaza Farmers Market\u003c/a>. It was fascinating not only to see what everyone was buying and placing on their big-wheeled carts, but to watch their gears turning while dreaming up new ways to use these high quality ingredients. After several conversations, we came away confident that our local farmers do a lot to pre-select the best produce before they bring it to a market, which is why so many of the chefs are confident to purchase large boxes of ingredients on the spot. But we also got some good tips on how to select for maximum flavor and longevity.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/anniesomerville500.jpg\" alt=\"Kristie Knoll of Knoll Farms and Annie Somerville of Greens\" title=\"Kristie Knoll of Knoll Farms and Annie Somerville of Greens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20632\">\u003cbr>\n\u003cem>Kristie Knoll of Knoll Farms and Annie Somerville of Greens\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We think of Annie Somerville, proprietor of the legendary vegetarian restaurant \u003ca href=\"http://www.greensrestaurant.com\">Greens\u003c/a>, as a true goddess of produce here in the Bay Area, so we met her first. She suggested we convene at the \u003ca href=\"http://www.knollorganics.com\">Knoll Farms\u003c/a> stand, a biodynamic farm from Brentwood where we'd see all kinds of chefs lurking throughout the morning.\u003c/p>\n\u003cp>Somerville was thrilled to see the beginnings of green garlic there (\"I am so happy!\" she exclaimed), something she says proprietor Rick Knoll actually pioneered and is typically found after the winter. When asked what to look for, she said,\u003c/p>\n\u003cblockquote>\u003cp> \"Look for it to look just like that! Just really fresh and nice, the point is that it is the young stalks, the shoots. As they get more mature, they get longer and at the end there they start to bulb up and [wilt] and at some point you probably want to let it go. We use the shoots for sautéing. All the applications of fresh garlic, use your green garlic instead. Put it in any dish. All the tops can go into soup stock.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/greengarlic500.jpg\" alt=\"Green garlic\" title=\"Green garlic\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20634\">\u003cbr>\n\u003cem>Green garlic\u003c/em>\u003c/p>\n\u003cp>She finds it a wonderfully versatile ingredient, but seemed most excited about her plans to add it to mashed potatoes. One of Kristie Knoll's favorite preparations, meanwhile, is to cut the stalks into \"knuckles\" and brown them.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/horseradish500.jpg\" alt=\"horseradish root\" title=\"horseradish root\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20635\">\u003cbr>\n\u003cem>Horseradish root\u003c/em>\u003c/p>\n\u003cp>While at the Knoll stand, we stumbled into Michael Tusk, chef/owner of \u003ca href=\"http://www.quincerestaurant.com\">Quince\u003c/a> and \u003ca href=\"http://www.cotognasf.com\">Cotogna\u003c/a> restaurants, selecting some horseradish. He says to look for pieces that aren't dried out. And, in this case of this root, size matters.\u003c/p>\n\u003cblockquote>\u003cp>\"I personally like the bigger pieces; they're easier to grate,\" he said. \"We use it in a salad with smoked eel and with beef, but I usually I just find stuff and then I decide what to do. It's good to have inspiration around, especially at this time of year, so I try to find as many fun things as possible.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/stingingnettles500.jpg\" alt=\"Stinging nettles\" title=\"Stinging nettles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20638\">\u003c/em>\u003c/p>\n\u003cp>When we caught up with David Bazirgan, the new executive chef of \u003ca href=\"http://www.fifthfloorrestaurant.com\">Fifth Floor\u003c/a>, he was hoisting up a giant bag of stinging nettles from \u003ca href=\"http://www.marinroots.com\">Marin Roots Farm\u003c/a> and explaining that he ingeniously uses them in place of spinach for a side dish of creamed nettles to accompany his new menu item, a dry aged New York steak also served with salt baked potatoes, roasted mushrooms, and red wine sauce. (He Thermo-mixes them so they don't sting.) Since this isn't an item eaten raw, picking them is a lot easier than other ingredients, but Bazirgan still suggests carefully looking through them for a vibrant, consistent color and no holes.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/davidbazirgan500.jpg\" alt=\"David Bazirgan of Fifth Floor selects chicories.\" title=\"David Bazirgan of Fifth Floor selects chicories.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20633\">\u003cbr>\n\u003cem>David Bazirgan of Fifth Floor selects chicories.\u003c/em>\u003c/p>\n\u003cp>Bazirgan also uses color cues when picking various chicories at Marin Roots, selecting the most vibrant leaves; look for the whites as well as the colors to be bright. He is currently using various heirloom varieties of chicories in a salad, dressed raw with compressed persimmon, Pt. Reyes blue cheese, hazelnuts, pomegranate, vadouvan, and Chardonnay vinaigrette.\u003c/p>\n\u003cp>For Mark Richardson, the executive chef of \u003ca href=\"http://www.fourseasons.com/sanfrancisco/dining/seasons/\">Seasons Restaurant\u003c/a> at Four Seasons Hotel San Francisco, Brussels sprouts are a winter produce staple. \u003c/p>\n\u003cblockquote>\u003cp>\"Look for the sprouts with tight-fitting leaves, with no browning or yellowing,\" he advised. \"If you can find the sprouts still on the stalk, they will be the freshest.\"\u003c/p>\u003c/blockquote>\n\u003cp>His preparation for them is minimal: After blanching, he caramelizes the sprouts in a pan with some olive oil and then seasons with salt, fresh cracked pepper, and chili flakes. If you can't make it to Ferry Plaza, Richardson also suggests buying them at Mollie Stone's or Whole Foods locations.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/hosszare500.jpg\" alt=\" Hoss Zaré of Zaré at Fly Trap examines white carrots.\" title=\" Hoss Zaré of Zaré at Fly Trap examines white carrots.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20636\">\u003cbr>\n\u003cem>Hoss Zaré of Zaré at Fly Trap examines white carrots.\u003c/em>\u003c/p>\n\u003cp>Hoss Zaré of \u003ca href=\"http://www.zareflytrap.com/\">Zaré at Fly Trap\u003c/a> truly shocked us when we met him to scout out white carrots. We gravitated towards the biggest ones, but Zaré said that was actually not the best strategy.\u003c/p>\n\u003cblockquote>\u003cp>\"The bigger ones are woodier and less juicy,\" he cautions. \"Too small, and they're not going to have much flavor. You have to get the medium-sized ones so you get a lot of juice and flavor. Big ones are good for braising -- chop them up and caramelize them, but the smaller ones are juicier.\"\u003c/p>\u003c/blockquote>\n\u003cp>His favorite current use for white carrots is to lightly peel, blanch, pan roast until lightly caramelized, and then stack with slices of braised lamb tongue.\u003c/p>\n\u003cp>As we were about to leave Ferry Plaza full of new ideas and new produce specimens to experiment on, we grabbed Russell Jackson, chef/owner of \u003ca href=\"http://www.lafittesf.com\">Lafitte\u003c/a>, just steps up the Embarcadero from Ferry Plaza. He was checking out the produce at \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_39.php\">Hamada Farms\u003c/a>, the Kingburg grower whose citrus and pears seem to be the secret weapon of the chefs who shop at Ferry Plaza.\u003c/p>\n\u003cp>\"Which kind of pear do I want today?\" he asked.\u003c/p>\n\u003cp>\"Niitaka!\" came the answer from two people behind the counter, in unison. Jackson leapt over to the box and started smelling.\u003c/p>\n\u003cblockquote>\u003cp>\"Surface indication really isn't anything,\" he said, pointing out some visible flaws on a Niitaka. \"It's really about the texture, firmness, and I'm really looking for that aromatic quality to it. You don't want something heavily bruised, but [some flaws] are just from tree hang, or where it faces the sun, or whether it's been scratched by a branch.\"\u003c/p>\u003c/blockquote>\n\u003cp>Right now, he's roasting pears to make a demi-glace for roasted sweetbreads and also using them raw in a salad with persimmons, chicories or radicchio, walnuts and Banyuls vinaigrette.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Where many households across the nation turn to canned goods in the winter, we have these staples and so much more ripe for the picking.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Happy 75th Birthday Jacques Pepin!",
"title": "Happy 75th Birthday Jacques Pepin!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/5104297190/in/set-72157624944428971/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/jp-party.jpg\" alt=\"Jacques Pepin at the Essential Pepin wrap party. Photo by Wendy Goodfriend\" title=\"Jacques Pepin at the Essential Pepin wrap party. Photo by Wendy Goodfriend\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-20032\">\u003c/a>\u003cbr>\n\u003cem>Jacques Pépin at the Essential Pepin wrap party. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Today, December 18th is \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin's\u003c/a> official birthday. The legendary chef is 75 years old this year and has been \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/20/jacques-ppins-75th-birthday-events-in-the-bay-area/\">celebrating this milestone with his fans\u003c/a>, \u003ca href=\"http://www.flickr.com/photos/bayareabites/5096004028/in/set-72157624944428971/\">friends\u003c/a> and \u003ca href=\"http://www.flickr.com/photos/bayareabites/5095975218/in/set-72157624944428971/\">family\u003c/a> for a few months now. In October, Jacques was at KQED studios in San Francisco taping his new series \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/05/essential-pepin-behind-the-scenes/\">\u003cem>Essential Pépin\u003c/em>\u003c/a> which will air in the fall of 2011.\u003c/p>\n\u003cp>Here is a preview clip from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/05/essential-pepin-behind-the-scenes/\">\u003cem>Essential Pépin\u003c/em>\u003c/a>. One of Jacques' special guests, \u003ca href=\"http://www.michaeltilsonthomas.com/\">Michael Tilson Thomas\u003c/a>, Music Director of the San Francisco Symphony, plays piano while Jacques sings a French song and demos some classic culinary percussion techniques.\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"306\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/d1ZYb6VGlJM?fs=1&hl=en_US\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/d1ZYb6VGlJM?fs=1&hl=en_US\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"306\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\t\u003cem>\u003cstrong>Joyeux Anniversaire!\u003c/strong>\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Jacques Pépin resources:\u003c/strong>\n\u003cli>Visit \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin's official website\u003c/a>\u003c/li>\n\u003cli>View a \u003ca href=\"http://www.kqed.org/food/jacquespepin/photos-essentialpepin.jsp\">behind-the-scenes slideshow\u003c/a> of the taping of Jacques Pépin's new series \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/05/essential-pepin-behind-the-scenes/\">\u003cem>Essential Pépin\u003c/em>\u003c/a>\n\u003c/li>\n\u003cli>View a \u003ca href=\"http://www.kqed.org/food/jacquespepin/artwork.jsp\">slideshow of Jacques Pépin's Artwork\u003c/a>\u003c/li>\n\u003cli>Jacques Pépin: \u003ca href=\"http://www.kqed.org/w/jpfastfood/home.html\">Fast Food My Way\u003c/a> website: Watch video and step-by-step slideshow recipes\u003c/li>\n\u003cli>Jacques Pépin: \u003ca href=\"http://www.kqed.org/w/morefastfoodmyway/\">More Fast Food My Way\u003c/a> website: Watch the complete series online and print recipes\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/w/theapprentice/movie.html\">Jacques Pépin: The Apprentice -- Then and Now\u003c/a>: Experience an interactive timeline of Jacques' life based on his \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0618444114/kqedorg-20\">autobiography, The Apprentice: My Life in the Kitchen\u003c/a>.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/w/jacquespepin/\">Jacques Pépin Celebrates!\u003c/a> website: View Jacques' seasonal and holiday recipes\u003c/li>\n\u003cli>Like \u003ca href=\"http://www.facebook.com/ChefJacquesPepin\">Jacques Pépin on Facebook\u003c/a>\u003c/li>\n\u003cli>Follow \u003ca href=\"http://twitter.com/#!/jacques_pepin\">@jacques_pepin\u003c/a> on Twitter\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/5095975218/in/set-72157624944428971/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/jp-family.jpg\" alt=\"Jacques Pepin with his daughter, Claudine and granddaughter, Shorey on the set of Essential Pepin. Photo by Wendy Goodfriend\" title=\"Jacques Pepin with his daughter, Claudine and granddaughter, Shorey on the set of Essential Pepin. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-20031\">\u003c/a>\u003cbr>\n\u003cem>Jacques Pépin with his daughter, Claudine and granddaughter, Shorey on the set of Essential Pépin. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Today, December 18th is Jacques Pepin's official birthday. The legendary chef is 75 years old this year and has been celebrating this milestone with his fans, friends and family for a few months now. In October, Jacques was at KQED studios in San Francisco taping his new series \u003cem>Essential Pepin\u003c/em> which will air in the fall of 2011. Watch a preview clip from his new series!",
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"headline": "Happy 75th Birthday Jacques Pepin!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/5104297190/in/set-72157624944428971/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/jp-party.jpg\" alt=\"Jacques Pepin at the Essential Pepin wrap party. Photo by Wendy Goodfriend\" title=\"Jacques Pepin at the Essential Pepin wrap party. Photo by Wendy Goodfriend\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-20032\">\u003c/a>\u003cbr>\n\u003cem>Jacques Pépin at the Essential Pepin wrap party. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Today, December 18th is \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin's\u003c/a> official birthday. The legendary chef is 75 years old this year and has been \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/20/jacques-ppins-75th-birthday-events-in-the-bay-area/\">celebrating this milestone with his fans\u003c/a>, \u003ca href=\"http://www.flickr.com/photos/bayareabites/5096004028/in/set-72157624944428971/\">friends\u003c/a> and \u003ca href=\"http://www.flickr.com/photos/bayareabites/5095975218/in/set-72157624944428971/\">family\u003c/a> for a few months now. In October, Jacques was at KQED studios in San Francisco taping his new series \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/05/essential-pepin-behind-the-scenes/\">\u003cem>Essential Pépin\u003c/em>\u003c/a> which will air in the fall of 2011.\u003c/p>\n\u003cp>Here is a preview clip from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/05/essential-pepin-behind-the-scenes/\">\u003cem>Essential Pépin\u003c/em>\u003c/a>. One of Jacques' special guests, \u003ca href=\"http://www.michaeltilsonthomas.com/\">Michael Tilson Thomas\u003c/a>, Music Director of the San Francisco Symphony, plays piano while Jacques sings a French song and demos some classic culinary percussion techniques.\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"306\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/d1ZYb6VGlJM?fs=1&hl=en_US\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/d1ZYb6VGlJM?fs=1&hl=en_US\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"306\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\t\u003cem>\u003cstrong>Joyeux Anniversaire!\u003c/strong>\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Jacques Pépin resources:\u003c/strong>\n\u003cli>Visit \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin's official website\u003c/a>\u003c/li>\n\u003cli>View a \u003ca href=\"http://www.kqed.org/food/jacquespepin/photos-essentialpepin.jsp\">behind-the-scenes slideshow\u003c/a> of the taping of Jacques Pépin's new series \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/05/essential-pepin-behind-the-scenes/\">\u003cem>Essential Pépin\u003c/em>\u003c/a>\n\u003c/li>\n\u003cli>View a \u003ca href=\"http://www.kqed.org/food/jacquespepin/artwork.jsp\">slideshow of Jacques Pépin's Artwork\u003c/a>\u003c/li>\n\u003cli>Jacques Pépin: \u003ca href=\"http://www.kqed.org/w/jpfastfood/home.html\">Fast Food My Way\u003c/a> website: Watch video and step-by-step slideshow recipes\u003c/li>\n\u003cli>Jacques Pépin: \u003ca href=\"http://www.kqed.org/w/morefastfoodmyway/\">More Fast Food My Way\u003c/a> website: Watch the complete series online and print recipes\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/w/theapprentice/movie.html\">Jacques Pépin: The Apprentice -- Then and Now\u003c/a>: Experience an interactive timeline of Jacques' life based on his \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0618444114/kqedorg-20\">autobiography, The Apprentice: My Life in the Kitchen\u003c/a>.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/w/jacquespepin/\">Jacques Pépin Celebrates!\u003c/a> website: View Jacques' seasonal and holiday recipes\u003c/li>\n\u003cli>Like \u003ca href=\"http://www.facebook.com/ChefJacquesPepin\">Jacques Pépin on Facebook\u003c/a>\u003c/li>\n\u003cli>Follow \u003ca href=\"http://twitter.com/#!/jacques_pepin\">@jacques_pepin\u003c/a> on Twitter\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/5095975218/in/set-72157624944428971/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/jp-family.jpg\" alt=\"Jacques Pepin with his daughter, Claudine and granddaughter, Shorey on the set of Essential Pepin. Photo by Wendy Goodfriend\" title=\"Jacques Pepin with his daughter, Claudine and granddaughter, Shorey on the set of Essential Pepin. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-20031\">\u003c/a>\u003cbr>\n\u003cem>Jacques Pépin with his daughter, Claudine and granddaughter, Shorey on the set of Essential Pépin. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Food Secrets of Mission Pie's Karen Heisler and Krystin Rubin ",
"title": "Food Secrets of Mission Pie's Karen Heisler and Krystin Rubin ",
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"content": "\u003cp>\u003ca href=\"http://missionpie.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/mission-pie500.jpg\" alt=\"Mission Pie - Karen Heisler and Krystin Rubin\" title=\"Mission Pie - Karen Heisler and Krystin Rubin\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-19678\">\u003c/a>\u003cbr>\n\u003cem>Mission Pie's Karen Heisler and Krystin Rubin. Photo by Todd Lappin of Telstar Logistics\u003c/em>\u003c/p>\n\u003cp>Karen Heisler and Krystin Rubin first worked together to start \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, which is a for-profit business that serves sustainable food including sweet and savory pie. The two met a few months before Mission Pie opened in its original, smaller location. Rubin was finished with a farm apprenticeship and looking for work. Friends kept emailing Rubin the craigslist posting for a Mission Pie manager, so she decided \"what the hell\" and decided to apply.\u003c/p>\n\u003cp>Heisler is also a co-founder of \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a> in Pescadero, which is a non-profit sustainable farming parcel. Pie Ranch is one of the ingredient sources to Mission Pie. Heisler is an original Mission Pie partner, and Rubin eventually joined her. Rubin said the two, \"live upstairs, on the top floor,\" of the building that houses Mission Pie. Here are Rubin & Heisler's picks for Bay Area food spots. \u003c/p>\n\u003cp>\u003cstrong>LOCAL FAVORITE SPOTS\u003c/strong>\u003cbr>\n\u003cstrong>Rubin:\u003c/strong> \"I am a creature of habit. I think that comes from being a baker.\" Both describe \u003ca href=\"http://www.oldjerusalemsf.com/\">Middle Eastern Old Jerusalem Restaurant\u003c/a> as a regular eating spot, and \u003cstrong>Heisler\u003c/strong> said it’s \"the OJ,\" and that \"I feel so blessed 'Wow, this is on our block.'\" She is a fan of the OJ's cucumber salad, which is not on the current menu. \u003c/p>\n\u003cp>\u003cstrong>Rubin:\u003c/strong> \"For a treat, I love \u003ca href=\"http://www.rangesf.com/\">Range\u003c/a>. I love to sit at the bar. The bartenders are friendly and wonderful. I like to have a cocktail and a couple of dishes.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Heisler:\u003c/strong> \"For a nice romantic dinner with Krystin, it's hard to match the quality of friendly intimacy of the bar at Range. I've never sat anywhere but the bar. The food is consistently excellent, and it's a place that I change my clothes for.\"\u003c/p>\n\u003cp>Rubin likes \u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a> for \"special occasion, Aunt and Uncle are visiting visits. Martinis and oysters, a Caesar salad.\"\u003c/p>\n\u003cp>\u003cstrong>Heisler:\u003c/strong> \"\u003ca href=\"http://www.yelp.com/biz/ti-couz-san-francisco\">Ti Couz\u003c/a> is one of my favorites for a few reasons. I love their savory crepes. I'll get a caramelized onion crepe, and big organic salad with cheese. It's really a wonderful place to share a salad. The aesthetic is in the most positive way a throwback… the hand cut wood bar. It feels to me like the place has a design that really touches my heart. It's so evident that they have a community of ownership and workership and are committed to a sort of functionally sustainable workplace model. It's compelling because it's so lasting. Krystin and I go there for lunch and dinner, and it's a favorite to go with my daughter,\" who is twenty-three.\u003c/p>\n\u003cp>\u003cstrong>Heisler:\u003c/strong> \"Sometimes I go out to the \u003ca href=\"http://www.yelp.com/biz/latin-american-club-san-francisco\">Latin American Club\u003c/a>, early. If you can get that front window table….\"\u003c/p>\n\u003cp>\u003cstrong>FOOD SHOPPING\u003c/strong>\u003cbr>\nRubin said that the recently launched \u003ca href=\"http://www.missioncommunitymarket.org/\">Mission Community Market\u003c/a>, \"has turned into the main place I get produce. It's nice to engage (there). We get stuff for (Mission Pie), twenty flats of berries.\" \u003cstrong>Heisler:\u003c/strong> \"It's interesting to see it evolve, and feels important to go there. The producers are (of) super high quality.\" \u003c/p>\n\u003cp>Both also go to \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a> regularly, and Heisler said she is \"a Rainbow loyalist all the way back to 16th Street.\"\u003c/p>\n\u003cp>Nearby \u003ca href=\"http://www.yelp.com/biz/semiramis-imports-san-francisco\">Semirami's\u003c/a> is a favorite of both, \"for olives and things like that,\" said Rubin. \u003c/p>\n\u003cp>You may spot Rubin reading the papers in front of \u003ca href=\"http://www.yelp.com/biz/valencia-whole-foods-san-francisco-2\">Valencia Whole Foods\u003c/a>. \"It's a nice sunny spot. I read the Sunday Times, and get a kombucha.\"\u003c/p>\n\u003cp>\u003cstrong>Heisler:\u003c/strong> \"I love going to the \u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany Market\u003c/a> and rarely have the opportunity anymore. We both work on Saturday.\" The two did get to recently go the weekend after Thanksgiving, when Mission Pie was briefly closed. \u003c/p>\n\u003cp>\u003cstrong>CHICKEN\u003c/strong>\u003cbr>\n\u003cstrong>Heisler:\u003c/strong> \"We have friends who started a farm: \u003ca href=\"http://www.dinnerbellfarm.com/Poultry.html\">Dinner Bell Farm\u003c/a>.\" Mission Pie is a pick up spot for their chickens. Heisler described the Dinner Bell Farm birds as \"so wonderful. The birds are delicious. There is a Hungarian chicken that has dense tasting meat, with a thin skin. It makes me think of my heritage.\"\u003c/p>\n\u003cp>According to their \u003ca href=\"http://twitter.com/missionpie\">Twitter feed\u003c/a>, there's a chance of spotting the Mission Pie crew at this Friday's \u003ca href=\"http://www.lacocinasf.org/la-cocina-gift-fair-december-10th-4pm-9pm/\">La Cocina Gift Fair\u003c/a>, held at the nearby Mission Cultural Community Center for Latino Arts. Or go straight to the source, and see Heisler and Rubin in action at \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/walnutapplepies500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/walnutapplepies500.jpg\" alt=\"apple and walnut pies\" title=\"apple and walnut pies\" width=\"500\" height=\"751\" class=\"alignnone size-full wp-image-19681\">\u003c/a>\u003cbr>\n\u003cem>Apple and walnut pies. Photo by Travis E. Smith\u003c/em>\u003c/p>\n\n",
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"excerpt": "Karen Heisler and Krystin Rubin first worked together to start Mission Pie, which is a for-profit business that serves sustainable food including sweet and savory pie. Heisler is also a co-founder of Pie Ranch in Pescadero, which is a non-profit sustainable farming parcel. Pie Ranch is one of the ingredient sources to Mission Pie. Here are Rubin & Heisler’s picks for Bay Area food spots. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://missionpie.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/mission-pie500.jpg\" alt=\"Mission Pie - Karen Heisler and Krystin Rubin\" title=\"Mission Pie - Karen Heisler and Krystin Rubin\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-19678\">\u003c/a>\u003cbr>\n\u003cem>Mission Pie's Karen Heisler and Krystin Rubin. Photo by Todd Lappin of Telstar Logistics\u003c/em>\u003c/p>\n\u003cp>Karen Heisler and Krystin Rubin first worked together to start \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, which is a for-profit business that serves sustainable food including sweet and savory pie. The two met a few months before Mission Pie opened in its original, smaller location. Rubin was finished with a farm apprenticeship and looking for work. Friends kept emailing Rubin the craigslist posting for a Mission Pie manager, so she decided \"what the hell\" and decided to apply.\u003c/p>\n\u003cp>Heisler is also a co-founder of \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a> in Pescadero, which is a non-profit sustainable farming parcel. Pie Ranch is one of the ingredient sources to Mission Pie. Heisler is an original Mission Pie partner, and Rubin eventually joined her. Rubin said the two, \"live upstairs, on the top floor,\" of the building that houses Mission Pie. Here are Rubin & Heisler's picks for Bay Area food spots. \u003c/p>\n\u003cp>\u003cstrong>LOCAL FAVORITE SPOTS\u003c/strong>\u003cbr>\n\u003cstrong>Rubin:\u003c/strong> \"I am a creature of habit. I think that comes from being a baker.\" Both describe \u003ca href=\"http://www.oldjerusalemsf.com/\">Middle Eastern Old Jerusalem Restaurant\u003c/a> as a regular eating spot, and \u003cstrong>Heisler\u003c/strong> said it’s \"the OJ,\" and that \"I feel so blessed 'Wow, this is on our block.'\" She is a fan of the OJ's cucumber salad, which is not on the current menu. \u003c/p>\n\u003cp>\u003cstrong>Rubin:\u003c/strong> \"For a treat, I love \u003ca href=\"http://www.rangesf.com/\">Range\u003c/a>. I love to sit at the bar. The bartenders are friendly and wonderful. I like to have a cocktail and a couple of dishes.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Heisler:\u003c/strong> \"For a nice romantic dinner with Krystin, it's hard to match the quality of friendly intimacy of the bar at Range. I've never sat anywhere but the bar. The food is consistently excellent, and it's a place that I change my clothes for.\"\u003c/p>\n\u003cp>Rubin likes \u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a> for \"special occasion, Aunt and Uncle are visiting visits. Martinis and oysters, a Caesar salad.\"\u003c/p>\n\u003cp>\u003cstrong>Heisler:\u003c/strong> \"\u003ca href=\"http://www.yelp.com/biz/ti-couz-san-francisco\">Ti Couz\u003c/a> is one of my favorites for a few reasons. I love their savory crepes. I'll get a caramelized onion crepe, and big organic salad with cheese. It's really a wonderful place to share a salad. The aesthetic is in the most positive way a throwback… the hand cut wood bar. It feels to me like the place has a design that really touches my heart. It's so evident that they have a community of ownership and workership and are committed to a sort of functionally sustainable workplace model. It's compelling because it's so lasting. Krystin and I go there for lunch and dinner, and it's a favorite to go with my daughter,\" who is twenty-three.\u003c/p>\n\u003cp>\u003cstrong>Heisler:\u003c/strong> \"Sometimes I go out to the \u003ca href=\"http://www.yelp.com/biz/latin-american-club-san-francisco\">Latin American Club\u003c/a>, early. If you can get that front window table….\"\u003c/p>\n\u003cp>\u003cstrong>FOOD SHOPPING\u003c/strong>\u003cbr>\nRubin said that the recently launched \u003ca href=\"http://www.missioncommunitymarket.org/\">Mission Community Market\u003c/a>, \"has turned into the main place I get produce. It's nice to engage (there). We get stuff for (Mission Pie), twenty flats of berries.\" \u003cstrong>Heisler:\u003c/strong> \"It's interesting to see it evolve, and feels important to go there. The producers are (of) super high quality.\" \u003c/p>\n\u003cp>Both also go to \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a> regularly, and Heisler said she is \"a Rainbow loyalist all the way back to 16th Street.\"\u003c/p>\n\u003cp>Nearby \u003ca href=\"http://www.yelp.com/biz/semiramis-imports-san-francisco\">Semirami's\u003c/a> is a favorite of both, \"for olives and things like that,\" said Rubin. \u003c/p>\n\u003cp>You may spot Rubin reading the papers in front of \u003ca href=\"http://www.yelp.com/biz/valencia-whole-foods-san-francisco-2\">Valencia Whole Foods\u003c/a>. \"It's a nice sunny spot. I read the Sunday Times, and get a kombucha.\"\u003c/p>\n\u003cp>\u003cstrong>Heisler:\u003c/strong> \"I love going to the \u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany Market\u003c/a> and rarely have the opportunity anymore. We both work on Saturday.\" The two did get to recently go the weekend after Thanksgiving, when Mission Pie was briefly closed. \u003c/p>\n\u003cp>\u003cstrong>CHICKEN\u003c/strong>\u003cbr>\n\u003cstrong>Heisler:\u003c/strong> \"We have friends who started a farm: \u003ca href=\"http://www.dinnerbellfarm.com/Poultry.html\">Dinner Bell Farm\u003c/a>.\" Mission Pie is a pick up spot for their chickens. Heisler described the Dinner Bell Farm birds as \"so wonderful. The birds are delicious. There is a Hungarian chicken that has dense tasting meat, with a thin skin. It makes me think of my heritage.\"\u003c/p>\n\u003cp>According to their \u003ca href=\"http://twitter.com/missionpie\">Twitter feed\u003c/a>, there's a chance of spotting the Mission Pie crew at this Friday's \u003ca href=\"http://www.lacocinasf.org/la-cocina-gift-fair-december-10th-4pm-9pm/\">La Cocina Gift Fair\u003c/a>, held at the nearby Mission Cultural Community Center for Latino Arts. Or go straight to the source, and see Heisler and Rubin in action at \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/walnutapplepies500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/walnutapplepies500.jpg\" alt=\"apple and walnut pies\" title=\"apple and walnut pies\" width=\"500\" height=\"751\" class=\"alignnone size-full wp-image-19681\">\u003c/a>\u003cbr>\n\u003cem>Apple and walnut pies. Photo by Travis E. Smith\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Five Bay Area Chefs Share How to Remix Thanksgiving Leftovers",
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"content": "\u003cp>If you're anything like me, you can stand to eat Thanksgiving leftovers as is for one, maybe two days after the holiday. What, then, to do with the other six million pounds of leftovers that have suddenly taken over a whole shelf in the refrigerator? Remix them!\u003c/p>\n\u003cp>In music, the best remixes retain the highlights of the original song (whatever they may be) while adding a new twist that makes the production feel fresh. It's a small parameter to keep in mind while cooking that can yield a big change.\u003c/p>\n\u003cp>I realize that I wasn't the first person to think of coating balls of leftover mashed potatoes or sweet potatoes with panko flakes and pan frying until crisp, for example. But several invisible exclamation points hovered above the kitchen the evening after Thanksgiving a couple years ago when I found a new way to confront those heaps of starch.\u003c/p>\n\u003cp>If your party wasn't vegetarian, it's likely that turkey and/or ham makes up the bulk of the leftovers. It is here that I turn the controls over to five Bay Area chefs with brilliant ideas on how to make your leftovers feel like they're back for the first time.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Chef-Jordan-Mackey-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-19079\" title=\"Chef Jordan Mackey \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Chef-Jordan-Mackey-2.jpg\" alt=\"Chef Jordan Mackey\" width=\"167\" height=\"250\">\u003c/a>\u003cbr>\n\u003cem>Chef Jordan Mackey of Cuvée Napa\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chef Jordan Mackey of Napa's \u003ca href=\"http://www.cuveenapa.com\">Cuvée\u003c/a> restaurant has an efficient breakfast recipe that will swoop in and handle most of your leftovers in one go. He didn't find a way to include pumpkin pie in his Harvest Benedict, but there's just about everything else in it, including leftover ham, stuffing, biscuits, and vegetables.\u003c/p>\n\u003cp>\u003cstrong>Harvest Benedict\u003c/strong>\u003cbr>\n\u003cem>By Jordan Mackey\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Four servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nSome leftover sliced country ham\u003cbr>\n4 leftover biscuits, split\u003cbr>\n2 organic egg yolks\u003cbr>\n8 large organic eggs\u003cbr>\n8 oz. melted butter\u003cbr>\n¼ cup white vinegar\u003cbr>\nKosher salt\u003cbr>\nWorcestershire sauce\u003cbr>\nCayenne pepper\u003cbr>\n1 lemon\u003cbr>\nSome leftover stuffing\u003cbr>\nLeftover vegetables\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n\u003cem>For hollandaise sauce:\u003c/em> Mix two egg yolks with a squeeze of lemon and about one tablespoon of water in a short and shallow mixing bowl. Set a shallow sauce pan half-filled with water, vinegar, and a healthy pinch of salt over medium heat. When water is simmering, place bowl with eggs over pot and whip until hot and thick like a custard. Gradually add melted butter until a smooth, thick sauce forms (as you add the whey from the butter, the sauce will thin slightly). Season with salt, cayenne, and a couple drops of Worcestershire sauce. Keep hollandaise sauce warm.\u003c/p>\n\u003cp>\u003cem>For Benedict:\u003c/em> Reheat stuffing, ham, and vegetables in oven. Toast biscuits. Gently poach eggs in the simmering vinegared water. Place some ham on the cut side of the toasted biscuits and top with some hollandaise sauce. Enjoy with your delicious sides from last night.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Tony-Gemignani500.jpg\">\u003cimg class=\"alignnone size-full wp-image-19037\" title=\"Tony Gemignani\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Tony-Gemignani500.jpg\" alt=\"Tony Gemignani\" width=\"500\" height=\"470\">\u003c/a>\u003cbr>\n\u003cem>Chef Tony Gemignani of Tony’s Pizza Napoletana: Joe Wollenhaupt\u003c/em>\u003c/p>\n\u003cp>Most of us gravitate towards the turkey sandwich, and Tony Gemignani, owner of \u003ca href=\"http://www.tonyspizzanapoletana.com\">Tony's Pizza Napoletana\u003c/a>, Tony's Coal-Fired Pizza & Slice House, and \u003ca href=\"http://www.internationalschoolofpizza.com\">Tony Gemignani's International School of Pizza\u003c/a> in San Francisco's North Beach neighborhood, has some simple ideas for making that sandwich a lot livelier than yours would have been, with flavors that are still reminiscent of Thanksgiving. When you’re picking up your loaves at \u003ca href=\"http://www.ferrybuildingmarketplace.com/acme_bread_company.php\">Acme Bread Company\u003c/a>, pick up an extra loaf of cranberry walnut bread for the day after.\u003c/p>\n\u003cp>\u003cstrong>Turkey Club\u003c/strong>\u003cbr>\n\u003cem>By Tony Gemignani\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Two sandwiches\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6-8 oz. sliced turkey (thinner the better)\u003cbr>\n2 oz. cranberry sauce\u003cbr>\n4 pieces of cranberry walnut bread (Acme if possible), sliced 1/2 inch thick\u003cbr>\n1 oz. mayonnaise\u003cbr>\n3 slices provolone (3 oz)\u003cbr>\nSpring mix\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong> Spread a layer of mayonnaise on one slice of bread for each sandwich. Add half the turkey to each sandwich, top with cranberry sauce, provolone, and spring mix.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Gaston-Alfaro500.jpg\">\u003cimg class=\"alignnone size-full wp-image-19042\" title=\"Gaston Alfaro\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Gaston-Alfaro500.jpg\" alt=\"Gaston Alfaro\" width=\"500\" height=\"463\">\u003c/a>\u003cbr>\n\u003cem>Chef Gaston Alfaro of Half Moon Bay Brewing Company: Justin Lewis\u003c/em>\u003c/p>\n\u003cp>Another solution for felling your mighty leftovers in one big second meal is to make turkey casserole. Chef Gaston Alfaro of \u003ca href=\"http://www.hmbbrewingco.com\">Half Moon Bay Brewing Company\u003c/a> has a recipe that is about as easy as cutting up leftovers, mixing them in a dish with a splash of beer, and baking for less than 20 minutes.\u003c/p>\n\u003cp>\u003cstrong>Turkey Casserole\u003c/strong>\u003cbr>\n\u003cem>By Gaston Alfaro\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Two portions\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n¾ cup cut up turkey\u003cbr>\n½ cup roasted winter vegetables, diced (such as turnips, carrots, parsnips, pumpkin and onions)\u003cbr>\n¼ cup stuffing\u003cbr>\n1 tbsp dried cranberries\u003cbr>\n½ cup turkey gravy\u003cbr>\nSplash of beer, such as the Half Moon Bay Brewing Company’s Mavericks Amber Ale\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nPre-heat oven to 350° F. Mix all the ingredients in a bowl and pour into a casserole dish. Bake for about 17 minutes or until golden brown and bubbly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Bridget-Batson500.jpg\">\u003cimg class=\"alignnone size-full wp-image-19044\" title=\"Bridget Batson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Bridget-Batson500.jpg\" alt=\"Bridget Batson\" width=\"500\" height=\"346\">\u003c/a>\u003cbr>\n\u003cem>Chef Bridget Batson of Gitane: Hardy Wilson\u003c/em>\u003c/p>\n\u003cp>One surefire way to remix leftovers is to take them out of the Thanksgiving context altogether. Chefs Bridget Batson of \u003ca href=\"http://www.gitanerestaurant.com\">Gitane\u003c/a> and Anamika Khanna of \u003ca href=\"http://www.kasaindian.com\">Kasa Indian Eatery\u003c/a>, both in San Francisco, both have turkey recipes that look to Asia for inspiration. Batson uses turkey for jook, a rice-based porridge popular in China, while Khanna fashions an Indian curry out of the bird.\u003c/p>\n\u003cp>\u003cstrong>Jook\u003c/strong>\u003cbr>\n\u003cem>By Bridget Batson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Two servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n½ cup arborio rice\u003cbr>\n½ cup sushi rice\u003cbr>\n4-6 cups turkey stock (made from leftover scrap and veggies)\u003cbr>\n1 ginger finger, peeled and lightly crushed\u003cbr>\nLeftover turkey, cut into bite-sized pieces\u003cbr>\n1 bunch scallions, cut into rings\u003cbr>\n¼ bunch cilantro, chopped\u003cbr>\nFried shallot rings\u003cbr>\n2 jalapenos cut into rings\u003cbr>\n1 fried egg\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nFirst combine the rice and rinse. Then, in the crock-pot, add the rice with 4 cups of the turkey stock and ginger finger. Bring to a boil stirring occasionally (you can also put the crock pot on auto mode). Once the mixture has boiled, turn down to low. Let simmer for 1 ½ to 2 hours, occasionally stirring. Add more stock if needed. When done, the rice will be tender and creamy. Remove the ginger finger and then fold in your leftover turkey and garnish with the scallions, cilantro, fried shallots and jalapeno. Top with a fried egg.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Anamika-Khanna500.jpg\">\u003cimg class=\"alignnone size-full wp-image-19043\" title=\"Anamika Khanna\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Anamika-Khanna500.jpg\" alt=\"Anamika Khanna\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Chef Anamika Khanna of Kasa Indian Eatery. Photo Courtesy of Kasa Indian\u003cbr>\nEatery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leftover Roast Turkey Curry\u003c/strong>\u003cbr>\n\u003cem>By Anamika Khanna\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Two servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons vegetable oil\u003cbr>\n1 white onion, very finely chopped\u003cbr>\n1 tomato, blended\u003cbr>\n3 cloves garlic, finely crushed\u003cbr>\n1 tablespoon ginger, finely chopped\u003cbr>\n1 teaspoon whole cumin seeds\u003cbr>\n1 teaspoon freshly ground coriander seeds (in a mortar and pestle)\u003cbr>\n1 whole green chile such as serrano, jalapeno, or bird’s eye, finely chopped\u003cbr>\nJuice of 1/2 a lime\u003cbr>\n1 red bell pepper, sliced\u003cbr>\n1 tablespoon plain yogurt\u003cbr>\n2 cups leftover turkey, cut into bite-sized pieces\u003cbr>\nFresh cilantro to garnish\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nHeat the oil in a medium deep pan and add the onion. Fry on medium heat until medium brown in color, approximately 10 minutes. Add the ginger, garlic, chile, cumin, and coriander seeds and fry for a further five minutes until the onions are dark brown. Now add the tomatoes, turmeric, salt, and yogurt. Fry for five minutes more. Stir in the bell peppers and turkey and fry for a couple of minutes on high heat, so all the flavors go into the turkey. Add two cups of boiling water, lower the heat, cover the pan, and simmer for 6-7 minutes until the peppers are tender. Squeeze in the lime juice and garnish with cilantro. Serve with plain boiled basmati rice and crunchy long cut cucumbers and red onions dressed with salt, pepper, and fresh lime juice.\u003c/p>\n\n",
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"excerpt": "If you're anything like me, you can stand to eat Thanksgiving leftovers as is for one, maybe two days after the holiday. What, then, to do with the other six million pounds of leftovers that have suddenly taken over a whole shelf in the refrigerator? Remix them!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you're anything like me, you can stand to eat Thanksgiving leftovers as is for one, maybe two days after the holiday. What, then, to do with the other six million pounds of leftovers that have suddenly taken over a whole shelf in the refrigerator? Remix them!\u003c/p>\n\u003cp>In music, the best remixes retain the highlights of the original song (whatever they may be) while adding a new twist that makes the production feel fresh. It's a small parameter to keep in mind while cooking that can yield a big change.\u003c/p>\n\u003cp>I realize that I wasn't the first person to think of coating balls of leftover mashed potatoes or sweet potatoes with panko flakes and pan frying until crisp, for example. But several invisible exclamation points hovered above the kitchen the evening after Thanksgiving a couple years ago when I found a new way to confront those heaps of starch.\u003c/p>\n\u003cp>If your party wasn't vegetarian, it's likely that turkey and/or ham makes up the bulk of the leftovers. It is here that I turn the controls over to five Bay Area chefs with brilliant ideas on how to make your leftovers feel like they're back for the first time.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Chef-Jordan-Mackey-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-19079\" title=\"Chef Jordan Mackey \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Chef-Jordan-Mackey-2.jpg\" alt=\"Chef Jordan Mackey\" width=\"167\" height=\"250\">\u003c/a>\u003cbr>\n\u003cem>Chef Jordan Mackey of Cuvée Napa\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chef Jordan Mackey of Napa's \u003ca href=\"http://www.cuveenapa.com\">Cuvée\u003c/a> restaurant has an efficient breakfast recipe that will swoop in and handle most of your leftovers in one go. He didn't find a way to include pumpkin pie in his Harvest Benedict, but there's just about everything else in it, including leftover ham, stuffing, biscuits, and vegetables.\u003c/p>\n\u003cp>\u003cstrong>Harvest Benedict\u003c/strong>\u003cbr>\n\u003cem>By Jordan Mackey\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Four servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nSome leftover sliced country ham\u003cbr>\n4 leftover biscuits, split\u003cbr>\n2 organic egg yolks\u003cbr>\n8 large organic eggs\u003cbr>\n8 oz. melted butter\u003cbr>\n¼ cup white vinegar\u003cbr>\nKosher salt\u003cbr>\nWorcestershire sauce\u003cbr>\nCayenne pepper\u003cbr>\n1 lemon\u003cbr>\nSome leftover stuffing\u003cbr>\nLeftover vegetables\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n\u003cem>For hollandaise sauce:\u003c/em> Mix two egg yolks with a squeeze of lemon and about one tablespoon of water in a short and shallow mixing bowl. Set a shallow sauce pan half-filled with water, vinegar, and a healthy pinch of salt over medium heat. When water is simmering, place bowl with eggs over pot and whip until hot and thick like a custard. Gradually add melted butter until a smooth, thick sauce forms (as you add the whey from the butter, the sauce will thin slightly). Season with salt, cayenne, and a couple drops of Worcestershire sauce. Keep hollandaise sauce warm.\u003c/p>\n\u003cp>\u003cem>For Benedict:\u003c/em> Reheat stuffing, ham, and vegetables in oven. Toast biscuits. Gently poach eggs in the simmering vinegared water. Place some ham on the cut side of the toasted biscuits and top with some hollandaise sauce. Enjoy with your delicious sides from last night.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Tony-Gemignani500.jpg\">\u003cimg class=\"alignnone size-full wp-image-19037\" title=\"Tony Gemignani\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Tony-Gemignani500.jpg\" alt=\"Tony Gemignani\" width=\"500\" height=\"470\">\u003c/a>\u003cbr>\n\u003cem>Chef Tony Gemignani of Tony’s Pizza Napoletana: Joe Wollenhaupt\u003c/em>\u003c/p>\n\u003cp>Most of us gravitate towards the turkey sandwich, and Tony Gemignani, owner of \u003ca href=\"http://www.tonyspizzanapoletana.com\">Tony's Pizza Napoletana\u003c/a>, Tony's Coal-Fired Pizza & Slice House, and \u003ca href=\"http://www.internationalschoolofpizza.com\">Tony Gemignani's International School of Pizza\u003c/a> in San Francisco's North Beach neighborhood, has some simple ideas for making that sandwich a lot livelier than yours would have been, with flavors that are still reminiscent of Thanksgiving. When you’re picking up your loaves at \u003ca href=\"http://www.ferrybuildingmarketplace.com/acme_bread_company.php\">Acme Bread Company\u003c/a>, pick up an extra loaf of cranberry walnut bread for the day after.\u003c/p>\n\u003cp>\u003cstrong>Turkey Club\u003c/strong>\u003cbr>\n\u003cem>By Tony Gemignani\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Two sandwiches\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6-8 oz. sliced turkey (thinner the better)\u003cbr>\n2 oz. cranberry sauce\u003cbr>\n4 pieces of cranberry walnut bread (Acme if possible), sliced 1/2 inch thick\u003cbr>\n1 oz. mayonnaise\u003cbr>\n3 slices provolone (3 oz)\u003cbr>\nSpring mix\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong> Spread a layer of mayonnaise on one slice of bread for each sandwich. Add half the turkey to each sandwich, top with cranberry sauce, provolone, and spring mix.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Gaston-Alfaro500.jpg\">\u003cimg class=\"alignnone size-full wp-image-19042\" title=\"Gaston Alfaro\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Gaston-Alfaro500.jpg\" alt=\"Gaston Alfaro\" width=\"500\" height=\"463\">\u003c/a>\u003cbr>\n\u003cem>Chef Gaston Alfaro of Half Moon Bay Brewing Company: Justin Lewis\u003c/em>\u003c/p>\n\u003cp>Another solution for felling your mighty leftovers in one big second meal is to make turkey casserole. Chef Gaston Alfaro of \u003ca href=\"http://www.hmbbrewingco.com\">Half Moon Bay Brewing Company\u003c/a> has a recipe that is about as easy as cutting up leftovers, mixing them in a dish with a splash of beer, and baking for less than 20 minutes.\u003c/p>\n\u003cp>\u003cstrong>Turkey Casserole\u003c/strong>\u003cbr>\n\u003cem>By Gaston Alfaro\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Two portions\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n¾ cup cut up turkey\u003cbr>\n½ cup roasted winter vegetables, diced (such as turnips, carrots, parsnips, pumpkin and onions)\u003cbr>\n¼ cup stuffing\u003cbr>\n1 tbsp dried cranberries\u003cbr>\n½ cup turkey gravy\u003cbr>\nSplash of beer, such as the Half Moon Bay Brewing Company’s Mavericks Amber Ale\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nPre-heat oven to 350° F. Mix all the ingredients in a bowl and pour into a casserole dish. Bake for about 17 minutes or until golden brown and bubbly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Bridget-Batson500.jpg\">\u003cimg class=\"alignnone size-full wp-image-19044\" title=\"Bridget Batson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Bridget-Batson500.jpg\" alt=\"Bridget Batson\" width=\"500\" height=\"346\">\u003c/a>\u003cbr>\n\u003cem>Chef Bridget Batson of Gitane: Hardy Wilson\u003c/em>\u003c/p>\n\u003cp>One surefire way to remix leftovers is to take them out of the Thanksgiving context altogether. Chefs Bridget Batson of \u003ca href=\"http://www.gitanerestaurant.com\">Gitane\u003c/a> and Anamika Khanna of \u003ca href=\"http://www.kasaindian.com\">Kasa Indian Eatery\u003c/a>, both in San Francisco, both have turkey recipes that look to Asia for inspiration. Batson uses turkey for jook, a rice-based porridge popular in China, while Khanna fashions an Indian curry out of the bird.\u003c/p>\n\u003cp>\u003cstrong>Jook\u003c/strong>\u003cbr>\n\u003cem>By Bridget Batson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Two servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n½ cup arborio rice\u003cbr>\n½ cup sushi rice\u003cbr>\n4-6 cups turkey stock (made from leftover scrap and veggies)\u003cbr>\n1 ginger finger, peeled and lightly crushed\u003cbr>\nLeftover turkey, cut into bite-sized pieces\u003cbr>\n1 bunch scallions, cut into rings\u003cbr>\n¼ bunch cilantro, chopped\u003cbr>\nFried shallot rings\u003cbr>\n2 jalapenos cut into rings\u003cbr>\n1 fried egg\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nFirst combine the rice and rinse. Then, in the crock-pot, add the rice with 4 cups of the turkey stock and ginger finger. Bring to a boil stirring occasionally (you can also put the crock pot on auto mode). Once the mixture has boiled, turn down to low. Let simmer for 1 ½ to 2 hours, occasionally stirring. Add more stock if needed. When done, the rice will be tender and creamy. Remove the ginger finger and then fold in your leftover turkey and garnish with the scallions, cilantro, fried shallots and jalapeno. Top with a fried egg.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Anamika-Khanna500.jpg\">\u003cimg class=\"alignnone size-full wp-image-19043\" title=\"Anamika Khanna\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Anamika-Khanna500.jpg\" alt=\"Anamika Khanna\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Chef Anamika Khanna of Kasa Indian Eatery. Photo Courtesy of Kasa Indian\u003cbr>\nEatery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leftover Roast Turkey Curry\u003c/strong>\u003cbr>\n\u003cem>By Anamika Khanna\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Two servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons vegetable oil\u003cbr>\n1 white onion, very finely chopped\u003cbr>\n1 tomato, blended\u003cbr>\n3 cloves garlic, finely crushed\u003cbr>\n1 tablespoon ginger, finely chopped\u003cbr>\n1 teaspoon whole cumin seeds\u003cbr>\n1 teaspoon freshly ground coriander seeds (in a mortar and pestle)\u003cbr>\n1 whole green chile such as serrano, jalapeno, or bird’s eye, finely chopped\u003cbr>\nJuice of 1/2 a lime\u003cbr>\n1 red bell pepper, sliced\u003cbr>\n1 tablespoon plain yogurt\u003cbr>\n2 cups leftover turkey, cut into bite-sized pieces\u003cbr>\nFresh cilantro to garnish\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nHeat the oil in a medium deep pan and add the onion. Fry on medium heat until medium brown in color, approximately 10 minutes. Add the ginger, garlic, chile, cumin, and coriander seeds and fry for a further five minutes until the onions are dark brown. Now add the tomatoes, turmeric, salt, and yogurt. Fry for five minutes more. Stir in the bell peppers and turkey and fry for a couple of minutes on high heat, so all the flavors go into the turkey. Add two cups of boiling water, lower the heat, cover the pan, and simmer for 6-7 minutes until the peppers are tender. Squeeze in the lime juice and garnish with cilantro. Serve with plain boiled basmati rice and crunchy long cut cucumbers and red onions dressed with salt, pepper, and fresh lime juice.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Secrets of Deanie Hickox",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/deanie500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/deanie500.jpg\" alt=\"deanie hickox\" title=\"deanie hickox\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-18896\">\u003c/a>\u003cbr>\n\u003cem>Hickox in NYC at Food & Wine Magazine’s pop up restaurant in September 2009\u003c/em> \u003c/p>\n\u003cp>Pastry chef \u003cstrong>Deanie Hickox\u003c/strong> is known to Northern California diners for her work at \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>, \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>, \u003ca href=\"http://www.sfrubicon.com/\">Rubicon\u003c/a> and her current post, \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. This year, Hickox received a \u003ca href=\"http://www.examiner.com/budget-living-in-national/james-beard-2010-best-pastry-chef-nominee-deanie-hickox-fox-cheese-pie-recipe\">semi-finalist nomination\u003c/a> for the coveted \u003ca href=\"http://www.jamesbeard.org/files/2010_SEMIFINALISTS_FINAL.pdf\">James Beard 2010 Outstanding Pastry Chef award\u003c/a>. She worked with Jeremy Fox at Ubuntu and Manresa. The two were married but \u003ca href=\"http://sanfrancisco.grubstreet.com/2010/02/fox_alert_deanie_fox_resurface.html\">parted ways\u003c/a> after Ubuntu. Her Beard nomination was for her work at Ubuntu in Napa. She is a grad of the San Francisco California Culinary Academy pastry program, and was a \u003ca href=\"http://articles.sfgate.com/2008-03-05/food/17167530_1_kitchen-vegetables-pastry\">2008 San Francisco Chronicle Rising Star Chef\u003c/a>, a \u003ca href=\"http://www.sanfranmag.com/story/2008-best-chef-awards\">2008 Best Pastry Chef\u003c/a> and a \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2009/napa_sonoma/bio_deanie_hickox_fox.shtml\">2009 Napa Sonoma Rising Star Pastry Chef\u003c/a>.\u003c/p>\n\u003cp>Hickox's picks cover Santa Cruz, Sonoma, and Napa, with some good finds in between. Her comments have been edited for length.\u003c/p>\n\u003cp>\u003cstrong>THE CHEF CONNECTION\u003c/strong>\u003cbr>\nI have to admit I am biased when it comes to where I like to eat on my days off. I really enjoy eating at places where my friends are the chefs. I'm fortunate enough to know some really talented people so I eat very well! \u003ca href=\"http://commisrestaurant.com/\">Commis\u003c/a> and \u003ca href=\"http://www.aziza-sf.com/food.html\">Aziza\u003c/a> definitely top the list. And two of the best meals I had this year were at \u003ca href=\"https://www.bonnydoonvineyard.com/cellar_door_cafe/\">Cellar Door at Bonny Doon\u003c/a> in Santa Cruz where my old friend, Charlie Parker, was the chef. He'll be moving on to \u003ca href=\"http://www.plumoakland.com/\">Plum\u003c/a> in Oakland soon so I'm really looking forward to eating there once he's settled.\" \u003c/p>\n\u003cp>One of the restaurants I'm most excited about hasn't even opened yet...\u003ca href=\"http://www.facebook.com/pages/Sausalito-CA/Plate-Shop/117795184905888?v=wall\">Plate Shop\u003c/a> in Sausalito. Kim Alter is a rock-star... she's definitely one to watch and I can't wait to see all her hard work pay off. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>IT WAS SO GOOD…\u003c/strong>\u003cbr>\nSome random favorites: \u003ca href=\"http://www.gochifusiontapas.com/menu.html\">Gochi\u003c/a> is an Izakaya-style restaurant located in a non-descript strip mall in Cupertino. I love their potato gratin with cod roe and the clay pot rice dishes...it has a pretty extensive menu so it's a great place to go with a large group and sample a bit of everything. \u003c/p>\n\u003cp>I'm still dreaming about a lardo pizza I had a couple of weeks ago at \u003ca href=\"http://www.oenotri.com/\">Oenotri\u003c/a> in downtown Napa. It was so good I ate one and then immediately ordered another. \u003c/p>\n\u003cp>\u003cstrong>HAPPY HOUR\u003c/strong>\u003cbr>\nFavorite local drinking spot would be \u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a> in North Beach. It's a few blocks from work so it's an ideal place to start the weekend...and I have a little bit of a crush on the chicken wings and the Pimm's Cup with tequila. \u003c/p>\n\u003cp>\u003cstrong>MOM & POP SPOTS\u003c/strong>\u003cbr>\nI am currently obsessed with the \u003ca href=\"http://www.yelp.com/biz/the-fremont-diner-sonoma\">Fremont Diner\u003c/a> in Sonoma. I have to go there ever time I return to Napa. It's the kind of incredibly charming roadside, country spot that is really hard to come by these days. The food is exactly what I want to eat on my days off...non-fussy, comforting dishes made with great ingredients and care. I could wax poetic about the biscuits with ham, homemade jam and mustard. Or the chicken & waffles. And the mac & cheese. Not to mention the milkshakes served in Mason jars. I haven't tried the caramel cake or the fried pies, but they look amazing so they are definitely next on my list. \u003c/p>\n\u003cp>I currently live in Campbell so I have a few favorite places in the South Bay. I'm a big fan of \u003ca href=\"http://www.falafelsdrivein.com/\">Falafel's Drive In\u003c/a>, which has been owned and operated by the same family in San Jose since 1966. The large falafel sandwich with a banana milkshake is my go-to cheap eat. \u003c/p>\n\u003cp>I think one of the best-kept secrets in the Bay Area is \u003ca href=\"http://www.yelp.com/biz/stans-donut-shop-santa-clara\">Stan's Donut Shop\u003c/a> in Santa Clara. It's been around forever--possibly since the 50s--and hasn't changed one bit or lost its old-school vibe. They are ridiculously busy so the doughnuts are always fresh and still warm ever time I get one. I swear I haven't had a better doughnut anywhere in the entire country. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>GUILTY PLEASURE\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"My guiltiest local food pleasure would definitely be the glazed doughnuts from Stan's. I rarely crave or eat sweets, but this is something I never say no to.\"\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "Pastry chef Deanie Hickox is known to Northern California diners for her work at Manresa, Ubuntu, Rubicon and her current post, Coi. This year, Hickox received a semi-finalist nomination for the coveted James Beard 2010 Outstanding Pastry Chef award. She worked with Jeremy Fox at Ubuntu and Manresa. The two were married but parted ways after Ubuntu. Her Beard nomination was from her work at Ubuntu in Napa. She is a grad of the San Francisco California Culinary Academy pastry program, and was a 2008 San Francisco Chronicle Rising Star Chef, a 2008 Best Pastry Chef and a 2009 Napa Sonoma Rising Star Pastry Chef.\r\nHickox's picks cover Santa Cruz, Sonoma, and Napa, with some good finds in between. ",
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"description": "Pastry chef Deanie Hickox is known to Northern California diners for her work at Manresa, Ubuntu, Rubicon and her current post, Coi. This year, Hickox received a semi-finalist nomination for the coveted James Beard 2010 Outstanding Pastry Chef award. She worked with Jeremy Fox at Ubuntu and Manresa. The two were married but parted ways after Ubuntu. Her Beard nomination was from her work at Ubuntu in Napa. She is a grad of the San Francisco California Culinary Academy pastry program, and was a 2008 San Francisco Chronicle Rising Star Chef, a 2008 Best Pastry Chef and a 2009 Napa Sonoma Rising Star Pastry Chef.\r\nHickox's picks cover Santa Cruz, Sonoma, and Napa, with some good finds in between. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/deanie500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/deanie500.jpg\" alt=\"deanie hickox\" title=\"deanie hickox\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-18896\">\u003c/a>\u003cbr>\n\u003cem>Hickox in NYC at Food & Wine Magazine’s pop up restaurant in September 2009\u003c/em> \u003c/p>\n\u003cp>Pastry chef \u003cstrong>Deanie Hickox\u003c/strong> is known to Northern California diners for her work at \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>, \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>, \u003ca href=\"http://www.sfrubicon.com/\">Rubicon\u003c/a> and her current post, \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. This year, Hickox received a \u003ca href=\"http://www.examiner.com/budget-living-in-national/james-beard-2010-best-pastry-chef-nominee-deanie-hickox-fox-cheese-pie-recipe\">semi-finalist nomination\u003c/a> for the coveted \u003ca href=\"http://www.jamesbeard.org/files/2010_SEMIFINALISTS_FINAL.pdf\">James Beard 2010 Outstanding Pastry Chef award\u003c/a>. She worked with Jeremy Fox at Ubuntu and Manresa. The two were married but \u003ca href=\"http://sanfrancisco.grubstreet.com/2010/02/fox_alert_deanie_fox_resurface.html\">parted ways\u003c/a> after Ubuntu. Her Beard nomination was for her work at Ubuntu in Napa. She is a grad of the San Francisco California Culinary Academy pastry program, and was a \u003ca href=\"http://articles.sfgate.com/2008-03-05/food/17167530_1_kitchen-vegetables-pastry\">2008 San Francisco Chronicle Rising Star Chef\u003c/a>, a \u003ca href=\"http://www.sanfranmag.com/story/2008-best-chef-awards\">2008 Best Pastry Chef\u003c/a> and a \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2009/napa_sonoma/bio_deanie_hickox_fox.shtml\">2009 Napa Sonoma Rising Star Pastry Chef\u003c/a>.\u003c/p>\n\u003cp>Hickox's picks cover Santa Cruz, Sonoma, and Napa, with some good finds in between. Her comments have been edited for length.\u003c/p>\n\u003cp>\u003cstrong>THE CHEF CONNECTION\u003c/strong>\u003cbr>\nI have to admit I am biased when it comes to where I like to eat on my days off. I really enjoy eating at places where my friends are the chefs. I'm fortunate enough to know some really talented people so I eat very well! \u003ca href=\"http://commisrestaurant.com/\">Commis\u003c/a> and \u003ca href=\"http://www.aziza-sf.com/food.html\">Aziza\u003c/a> definitely top the list. And two of the best meals I had this year were at \u003ca href=\"https://www.bonnydoonvineyard.com/cellar_door_cafe/\">Cellar Door at Bonny Doon\u003c/a> in Santa Cruz where my old friend, Charlie Parker, was the chef. He'll be moving on to \u003ca href=\"http://www.plumoakland.com/\">Plum\u003c/a> in Oakland soon so I'm really looking forward to eating there once he's settled.\" \u003c/p>\n\u003cp>One of the restaurants I'm most excited about hasn't even opened yet...\u003ca href=\"http://www.facebook.com/pages/Sausalito-CA/Plate-Shop/117795184905888?v=wall\">Plate Shop\u003c/a> in Sausalito. Kim Alter is a rock-star... she's definitely one to watch and I can't wait to see all her hard work pay off. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>IT WAS SO GOOD…\u003c/strong>\u003cbr>\nSome random favorites: \u003ca href=\"http://www.gochifusiontapas.com/menu.html\">Gochi\u003c/a> is an Izakaya-style restaurant located in a non-descript strip mall in Cupertino. I love their potato gratin with cod roe and the clay pot rice dishes...it has a pretty extensive menu so it's a great place to go with a large group and sample a bit of everything. \u003c/p>\n\u003cp>I'm still dreaming about a lardo pizza I had a couple of weeks ago at \u003ca href=\"http://www.oenotri.com/\">Oenotri\u003c/a> in downtown Napa. It was so good I ate one and then immediately ordered another. \u003c/p>\n\u003cp>\u003cstrong>HAPPY HOUR\u003c/strong>\u003cbr>\nFavorite local drinking spot would be \u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a> in North Beach. It's a few blocks from work so it's an ideal place to start the weekend...and I have a little bit of a crush on the chicken wings and the Pimm's Cup with tequila. \u003c/p>\n\u003cp>\u003cstrong>MOM & POP SPOTS\u003c/strong>\u003cbr>\nI am currently obsessed with the \u003ca href=\"http://www.yelp.com/biz/the-fremont-diner-sonoma\">Fremont Diner\u003c/a> in Sonoma. I have to go there ever time I return to Napa. It's the kind of incredibly charming roadside, country spot that is really hard to come by these days. The food is exactly what I want to eat on my days off...non-fussy, comforting dishes made with great ingredients and care. I could wax poetic about the biscuits with ham, homemade jam and mustard. Or the chicken & waffles. And the mac & cheese. Not to mention the milkshakes served in Mason jars. I haven't tried the caramel cake or the fried pies, but they look amazing so they are definitely next on my list. \u003c/p>\n\u003cp>I currently live in Campbell so I have a few favorite places in the South Bay. I'm a big fan of \u003ca href=\"http://www.falafelsdrivein.com/\">Falafel's Drive In\u003c/a>, which has been owned and operated by the same family in San Jose since 1966. The large falafel sandwich with a banana milkshake is my go-to cheap eat. \u003c/p>\n\u003cp>I think one of the best-kept secrets in the Bay Area is \u003ca href=\"http://www.yelp.com/biz/stans-donut-shop-santa-clara\">Stan's Donut Shop\u003c/a> in Santa Clara. It's been around forever--possibly since the 50s--and hasn't changed one bit or lost its old-school vibe. They are ridiculously busy so the doughnuts are always fresh and still warm ever time I get one. I swear I haven't had a better doughnut anywhere in the entire country. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>GUILTY PLEASURE\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"My guiltiest local food pleasure would definitely be the glazed doughnuts from Stan's. I rarely crave or eat sweets, but this is something I never say no to.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Secrets of Humphry Slocombe's Jake Godby & Sean Vahey",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/jake-sean500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/jake-sean500.jpg\" alt=\"Jake Godby and Sean Vahey\" title=\"Jake Godby and Sean Vahey\" width=\"500\" height=\"714\" class=\"alignnone size-full wp-image-18543\">\u003c/a>\u003cbr>\nJake Godby and Sean Vahey. Photo credit Todd Selby of \u003ca href=\"http://theselby.com/\">theselby.com\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\">Humphry Slocombe’s\u003c/a> Jake Godby and Sean Vahey are \u003ca href=\"http://www.nytimes.com/2010/07/04/magazine/04icecream-t.html\">known nationally\u003c/a> for their cutting edge ice cream flavors and massive \u003ca href=\"http://twitter.com/humphryslocombe\">Twitter\u003c/a> following. The two are both remarkably trim even though they “taste everything” made at the Mission District shop. Many eating and drinking favorites make both Godby and Vahey’s list. Vahey seemed amused that there is also a strong showing of their clients on the list.\u003c/p>\n\u003cp>\u003cstrong>JAKE GODBY'S EATS\u003c/strong>\u003cbr>\nJake Godby said, “I eat out every night but try to cook (at home) at least one night.” Because he lives by \u003ca href=\"http://www.delfinasf.com/home.html\">Delfina\u003c/a>, that is “my go to restaurant.” Vahey said to him: “You're a duck fiend” and Godby nodded and smiled. He shops at \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> and that \"they have great meat there.\" He favors the morning bun from \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> and has “no guilt associated with food.”\u003c/p>\n\u003cp>Godby will eat “any of the pastas at \u003ca href=\"http://flourandwater.com/\">Flour + Water\u003c/a>. They're both a client and friends.\"\u003c/p>\n\u003cp>“I try to limit myself to one burrito a week,” said Godby. This limit must be a challenge given the Humphry Slocombe Mission location is heavy on taquerias. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For drinks, Godby likes a barstool at \u003ca href=\"http://www.auntcharlieslounge.com/\">Aunt Charlie’s Lounge\u003c/a>: “It’s a dicey, old school drag bar.” He goes to the \u003ca href=\"http://www.ramprestaurant.com/\">Ramp\u003c/a> because city living can make one “forget that you live by the water sometimes.” For simple, good food, Godby checks in at \u003ca href=\"http://www.farmtablesf.com/\">farm:table café\u003c/a>: \"It’s tiny and communal. There's one salad, one sandwich, one soup, and coffee.\"\u003c/p>\n\u003cp>One routine eating destination is the famed Vietnamese eatery \u003ca href=\"http://www.yelp.com/biz/tu-lan-san-francisco\">Tu Lan\u003c/a>: “I’ve been here fifteen years and I still go once a week. Order the #37 'Vietnamese Style' dish. Tu Lan is near my gym and I'm downtown a lot.” \u003c/p>\n\u003cp>\u003cstrong>GODBY & VAHEY’S FAVORITES\u003c/strong>\u003cbr>\nVahey said that Godby “pretty much named my favorite places.” \u003ca href=\"http://www.sebosf.com/site/home.html\">Sebo\u003c/a>, \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>, and \u003ca href=\"http://flourandwater.com/\">Flour + Water\u003c/a> came up as joints that both men enjoy.\u003c/p>\n\u003cp>Godby offered two scenarios for where he likes to go for date night. First was \u003ca href=\"http://www.emmysspaghettishack.com/\">Emmy’s Spaghetti Shack\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/naps-3-san-francisco\">Nap’s Bar\u003c/a>. For Emmy’s: “I’ve never had a bad meal here.” His other date night choice is \u003ca href=\"http://www.blackbirdbar.com/blackbirdbarsanfr.php\">Blackbird\u003c/a> and Frances. “Blackbird has a great Old Fashioned. At Frances, I order anything lamb.\" Godby admitted, \"I was fired by Melissa (Perello)\" when he worked “at Charles Nob Hill.” \u003c/p>\n\u003cp>Blackbird is also Vahey’s favorite bar. “If you put a gun to my head, I’d say Frances is my favorite restaurant. I can remember every single bite of every single dish there.” Vahey favors \u003ca href=\"http://www.chezspencer.net/\">Chez Spencer\u003c/a> for romantic dining outings. “With the outdoor lights, it’s a perfect area for gazing into someone’s eyes.”\u003c/p>\n\u003cp>\u003cstrong>SEAN VAHEY'S PICKS\u003c/strong>\u003cbr>\n“I love going out to \u003ca href=\"http://www.yelp.com/biz/sea-breeze-cafe-san-francisco\">Sea Breeze Café\u003c/a> in the Sunset. It’s run by a husband and wife and is quaint. They are so kind. The food is really simple. They have the best pancakes on the planet, that reminds me of the way my Mom made pancakes.” He also likes\u003ca href=\"http://www.starbellysf.com/\"> Starbelly\u003c/a>, and said, “I go there often.” \u003ca href=\"http://www.hogandrocks.com/\">Hogs & Rocks\u003c/a> is another Vahey favorite. \u003c/p>\n\u003cp>The \u003ca href=\"http://www.littlestarpizza.com/address2.html\">Little Star Pizza\u003c/a>, Valencia location, has “the best pizza restaurant next to Flour + Water in the City.” For lunch at work, Vahey said, “\u003ca href=\"http://palstakeaway.com/\">Pal’s (Takeaway)\u003c/a> is our lunch spot.” Nearby bar \u003ca href=\"http://www.shotwellsbar.com/\">Shotwell’s\u003c/a> also gets a shout out. Vahey is excited about newcomer \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>: “What they’re doing is new, and has given a breath of fresh air to the dining scene. They have phenomenal service.” \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>NEWS\u003c/strong>\u003cbr>\nVahey & Godby told \u003cem>Bay Area Bites\u003c/em> that they just signed the lease for their new parlor location and that “it’s just dirt right now.” Expect to see something completed by late summer next year for this project. Bring on the Secret Breakfast ice cream. \u003c/p>\n\n",
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"excerpt": "Humphry Slocombe’s Jake Godby and Sean Vahey are known nationally for their cutting edge ice cream flavors and massive Twitter following. The two are both remarkably trim even though they “taste everything” made at the Mission District shop. Many eating and drinking favorites make both Godby and Vahey’s list. Vahey seemed amused that there is also a strong showing of their clients on the list.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For drinks, Godby likes a barstool at \u003ca href=\"http://www.auntcharlieslounge.com/\">Aunt Charlie’s Lounge\u003c/a>: “It’s a dicey, old school drag bar.” He goes to the \u003ca href=\"http://www.ramprestaurant.com/\">Ramp\u003c/a> because city living can make one “forget that you live by the water sometimes.” For simple, good food, Godby checks in at \u003ca href=\"http://www.farmtablesf.com/\">farm:table café\u003c/a>: \"It’s tiny and communal. There's one salad, one sandwich, one soup, and coffee.\"\u003c/p>\n\u003cp>One routine eating destination is the famed Vietnamese eatery \u003ca href=\"http://www.yelp.com/biz/tu-lan-san-francisco\">Tu Lan\u003c/a>: “I’ve been here fifteen years and I still go once a week. Order the #37 'Vietnamese Style' dish. Tu Lan is near my gym and I'm downtown a lot.” \u003c/p>\n\u003cp>\u003cstrong>GODBY & VAHEY’S FAVORITES\u003c/strong>\u003cbr>\nVahey said that Godby “pretty much named my favorite places.” \u003ca href=\"http://www.sebosf.com/site/home.html\">Sebo\u003c/a>, \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>, and \u003ca href=\"http://flourandwater.com/\">Flour + Water\u003c/a> came up as joints that both men enjoy.\u003c/p>\n\u003cp>Godby offered two scenarios for where he likes to go for date night. First was \u003ca href=\"http://www.emmysspaghettishack.com/\">Emmy’s Spaghetti Shack\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/naps-3-san-francisco\">Nap’s Bar\u003c/a>. For Emmy’s: “I’ve never had a bad meal here.” His other date night choice is \u003ca href=\"http://www.blackbirdbar.com/blackbirdbarsanfr.php\">Blackbird\u003c/a> and Frances. “Blackbird has a great Old Fashioned. At Frances, I order anything lamb.\" Godby admitted, \"I was fired by Melissa (Perello)\" when he worked “at Charles Nob Hill.” \u003c/p>\n\u003cp>Blackbird is also Vahey’s favorite bar. “If you put a gun to my head, I’d say Frances is my favorite restaurant. I can remember every single bite of every single dish there.” Vahey favors \u003ca href=\"http://www.chezspencer.net/\">Chez Spencer\u003c/a> for romantic dining outings. “With the outdoor lights, it’s a perfect area for gazing into someone’s eyes.”\u003c/p>\n\u003cp>\u003cstrong>SEAN VAHEY'S PICKS\u003c/strong>\u003cbr>\n“I love going out to \u003ca href=\"http://www.yelp.com/biz/sea-breeze-cafe-san-francisco\">Sea Breeze Café\u003c/a> in the Sunset. It’s run by a husband and wife and is quaint. They are so kind. The food is really simple. They have the best pancakes on the planet, that reminds me of the way my Mom made pancakes.” He also likes\u003ca href=\"http://www.starbellysf.com/\"> Starbelly\u003c/a>, and said, “I go there often.” \u003ca href=\"http://www.hogandrocks.com/\">Hogs & Rocks\u003c/a> is another Vahey favorite. \u003c/p>\n\u003cp>The \u003ca href=\"http://www.littlestarpizza.com/address2.html\">Little Star Pizza\u003c/a>, Valencia location, has “the best pizza restaurant next to Flour + Water in the City.” For lunch at work, Vahey said, “\u003ca href=\"http://palstakeaway.com/\">Pal’s (Takeaway)\u003c/a> is our lunch spot.” Nearby bar \u003ca href=\"http://www.shotwellsbar.com/\">Shotwell’s\u003c/a> also gets a shout out. Vahey is excited about newcomer \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>: “What they’re doing is new, and has given a breath of fresh air to the dining scene. They have phenomenal service.” \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>NEWS\u003c/strong>\u003cbr>\nVahey & Godby told \u003cem>Bay Area Bites\u003c/em> that they just signed the lease for their new parlor location and that “it’s just dirt right now.” Expect to see something completed by late summer next year for this project. Bring on the Secret Breakfast ice cream. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
},
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"id": "freakonomics-radio",
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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"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",
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"airtime": "SUN 7:30pm-8pm",
"meta": {
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"link": "/radio/program/how-i-built-this",
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"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
},
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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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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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"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": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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