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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/scott-howard500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/scott-howard500.jpg\" alt=\"Scott Howard - Sara Kraus Photography\" title=\"Scott Howard - Sara Kraus Photography\" width=\"500\" height=\"700\" class=\"alignnone size-full wp-image-18454\">\u003c/a>\u003cbr>\n\u003cem>Scott Howard - Sara Kraus Photography\u003c/em>\u003c/p>\n\u003cp>Earlier this year, \u003ca href=\"https://twitter.com/ChefScottHoward\">Chef Scott Howard\u003c/a> opened \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/05/scott_howard_insists_brick_bot.php\">Brick & Bottle\u003c/a> with his partners in Corte Madera. Chef Howard hails from North Carolina and lives with his family in Novato. He recently worked at \u003ca href=\"http://www.five-berkeley.com/\">Five\u003c/a> restaurant in the Hotel Shattuck in Berkeley. Bay Area eaters also know Howard for his cooking stints at Fork Restaurant in San Anselmo as well as his eponymous restaurant in the City. His \u003ca href=\"http://brickandbottle.com/\">newest restaurant\u003c/a> is a spot for California comfort food such as the famed pimento cheeseburger or thin crust duck confit pizza made in a custom wood stone oven. Lunch and dinner are served daily, and the menu also includes sandwiches, meaty main dishes, salads, steaks, fish, pastas and appetizers. Guests can grab a quick bite at the bar (that pimento burger is definitely worth ordering) or huddle at one of the leather booths for a nice view of the open kitchen. Craft cocktails, local brews & wines fill out the \"bottle\" portion of the restaurant's name.\u003c/p>\n\u003cp>Howard told me he is busy starting up a catering operation. Earlier this year, he mentioned he may rev up a \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/08/scott_howards_thinking_of_laun.php\">pimento burger truck in Marin\u003c/a>, in what would surely be a unique twist on the food trucks of today. \u003c/p>\n\u003cp>When he's not working, Chef Howard hits up \u003ca href=\"http://www.vinantico.com/html/%20\">Vin Antico Urban Trattoria\u003c/a> in San Rafael, where \"they have a fantastic risotto.\" Another favorite treat: \"One of my all time favorites at \u003ca href=\"http://bocapizzeria.com/\">Boca Pizzeria\u003c/a> is the garbanzo bean bruschetta -- delicious!\"\u003c/p>\n\u003cp>Another local Marin food haunt is \u003ca href=\"http://www.solfoodrestaurant.com/\">Sol Food\u003c/a>, a Puerto Rican spot. \"I often go (there). I can make the trip simply to order their Cuban sandwich. Love the hot sauce!\" Chile heads should know that Chef Howard is known to make his own Brick & Bottle hot sauce. The results are tasty & spicy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For date night, the chef heads to \u003ca href=\"http://www.marinitas.net/menu.html\">Marinitas\u003c/a>, for \"a great atmosphere, managing to be cozy and inviting yet very lively at the same time. Last I was there I had a meatball type dish and the black beans Rancho chili. Both were wonderful.\" This chef creates his own guilty food pleasure. \"I would have to say that a local food pleasure is one sourced from my own kitchen -- my Mom's rum cake! I use her recipe to create it at Brick & Bottle and it's a dish I grew up with so nothing can beat it.\" Last weekend, the San Francisco Chronicle named this cake as one of six Bay Area dishes that \"\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/11/05/CMFQ1FROS5.DTL\">take the cake\u003c/a>\": That's sweet news: better save room next time you dine at \u003ca href=\"http://brickandbottle.com/\">Brick & Bottle\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Earlier this year, Chef Scott Howard opened Brick & Bottle with his partners in Corte Madera. Chef Howard hails from North Carolina and lives with his family in Novato. View his favorite local Bay Area food spots he shared with BAB. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/scott-howard500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/scott-howard500.jpg\" alt=\"Scott Howard - Sara Kraus Photography\" title=\"Scott Howard - Sara Kraus Photography\" width=\"500\" height=\"700\" class=\"alignnone size-full wp-image-18454\">\u003c/a>\u003cbr>\n\u003cem>Scott Howard - Sara Kraus Photography\u003c/em>\u003c/p>\n\u003cp>Earlier this year, \u003ca href=\"https://twitter.com/ChefScottHoward\">Chef Scott Howard\u003c/a> opened \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/05/scott_howard_insists_brick_bot.php\">Brick & Bottle\u003c/a> with his partners in Corte Madera. Chef Howard hails from North Carolina and lives with his family in Novato. He recently worked at \u003ca href=\"http://www.five-berkeley.com/\">Five\u003c/a> restaurant in the Hotel Shattuck in Berkeley. Bay Area eaters also know Howard for his cooking stints at Fork Restaurant in San Anselmo as well as his eponymous restaurant in the City. His \u003ca href=\"http://brickandbottle.com/\">newest restaurant\u003c/a> is a spot for California comfort food such as the famed pimento cheeseburger or thin crust duck confit pizza made in a custom wood stone oven. Lunch and dinner are served daily, and the menu also includes sandwiches, meaty main dishes, salads, steaks, fish, pastas and appetizers. Guests can grab a quick bite at the bar (that pimento burger is definitely worth ordering) or huddle at one of the leather booths for a nice view of the open kitchen. Craft cocktails, local brews & wines fill out the \"bottle\" portion of the restaurant's name.\u003c/p>\n\u003cp>Howard told me he is busy starting up a catering operation. Earlier this year, he mentioned he may rev up a \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/08/scott_howards_thinking_of_laun.php\">pimento burger truck in Marin\u003c/a>, in what would surely be a unique twist on the food trucks of today. \u003c/p>\n\u003cp>When he's not working, Chef Howard hits up \u003ca href=\"http://www.vinantico.com/html/%20\">Vin Antico Urban Trattoria\u003c/a> in San Rafael, where \"they have a fantastic risotto.\" Another favorite treat: \"One of my all time favorites at \u003ca href=\"http://bocapizzeria.com/\">Boca Pizzeria\u003c/a> is the garbanzo bean bruschetta -- delicious!\"\u003c/p>\n\u003cp>Another local Marin food haunt is \u003ca href=\"http://www.solfoodrestaurant.com/\">Sol Food\u003c/a>, a Puerto Rican spot. \"I often go (there). I can make the trip simply to order their Cuban sandwich. Love the hot sauce!\" Chile heads should know that Chef Howard is known to make his own Brick & Bottle hot sauce. The results are tasty & spicy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For date night, the chef heads to \u003ca href=\"http://www.marinitas.net/menu.html\">Marinitas\u003c/a>, for \"a great atmosphere, managing to be cozy and inviting yet very lively at the same time. Last I was there I had a meatball type dish and the black beans Rancho chili. Both were wonderful.\" This chef creates his own guilty food pleasure. \"I would have to say that a local food pleasure is one sourced from my own kitchen -- my Mom's rum cake! I use her recipe to create it at Brick & Bottle and it's a dish I grew up with so nothing can beat it.\" Last weekend, the San Francisco Chronicle named this cake as one of six Bay Area dishes that \"\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/11/05/CMFQ1FROS5.DTL\">take the cake\u003c/a>\": That's sweet news: better save room next time you dine at \u003ca href=\"http://brickandbottle.com/\">Brick & Bottle\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Essential Pepin: Behind the Scenes",
"title": "Essential Pepin: Behind the Scenes",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/5096004028/in/set-72157624944428971/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/jp-jc.jpg\" alt=\"Jacques Pepin and Jean-Claude Szurdak make pastries in the back kitchen at KQED during the taping of Essential Pepin.\" title=\"Jacques Pepin and Jean-Claude Szurdak make pastries in the back kitchen at KQED during the taping of Essential Pepin.\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-18308\">\u003c/a>\u003cbr>\n\u003cem>Jacques Pepin and Jean-Claude Szurdak make pastries in the back kitchen at KQED during the taping of Essential Pepin. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> recently filmed his new cooking series \u003cem>Essential Pépin\u003c/em> at KQED, which will premiere in fall 2011 on PBS stations nationwide. It breaks new ground from previous series due to its thematic nature, with whole shows based on subjects such as poultry, shellfish, soup, and fruit desserts and easy recipes that are practical for the home chef. This seasoned icon of culinary television shot 26 episodes in three weeks at a pace of two to three episodes per day; Connecticut, where Pépin calls home, was simply loaning him to us for that time. \u003c/p>\n\u003cp>Backstage, the kitchen staff, which included Culinary Producers Christine Swett and David Shalleck as well as Pépin's longtime friend and right-hand man \u003ca href=\"http://www.foodandwine.com/articles/jacques-pepins-buddy-system\">Jean-Claude Szurdak\u003c/a>, would arrive at 7:30 a.m. to begin preparing ingredients for Pépin to cook on set as well as duplicates of the dishes (or \"twins\"). Pépin himself was already well into kitchen preparations when we arrived on one of those final mornings at 9:30 a.m. We didn't expect him to take such a hands-on role in the production kitchen, but there he was, showing young chefs and interns his quick tips on how to break down a chicken and open and clean shellfish. He was relaxed and happy to answer their questions, offering a valuable mentorship.\u003c/p>\n\u003cp>\u003cstrong>A behind-the-scenes slideshow of the taping of Jacques Pépin's new series \u003cem>Essential Pépin\u003c/em>.\u003c/strong>\u003cbr>\n\u003cem>Photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624944428971%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624944428971%2F&set_id=72157624944428971&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624944428971%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624944428971%2F&set_id=72157624944428971&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There was a brief moment to speak with Pépin after he finished prepping in the production kitchen and before he started filming his shellfish episode. We wondered what this pioneer of culinary television, who won an Emmy in 2001 for his work with \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a>, thinks of the generation of food celebrities on television.\u003c/p>\n\u003cblockquote>\u003cp>\"Frankly I don't really do much [food TV watching],\" he admitted. \"I'm kind of addicted to news so it's more MSNBC, CNN, or something like this for me. But if you have an open mind you can always learn something from anyone you cook with -- sometimes you learn what not to do as well as what to do but you do learn something.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"Everyone looks at food in a different way, and when I go to the Food & Wine festival in Aspen, for example, there is 5000 food people there and then you have Lidia Bastianich, Mario Batali, Emeril Lagasse, everyone is there. And certainly I will have people who come up to me and say, 'Out of all the food shows on television, you are the best.' And the reason they say this is that the people who don't like me don’t come and talk to me. Only the people who like me come and talk to me. You'll have another group who will come up to, I don’t know, Bobby Flay and say, 'Hey, I look at all the shows on television, you're the best,' and so forth. And that's the way it should be.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"I like to have fun on television and for people to have fun and have a good time looking at it,\" he added, \"but ultimately I try to teach something.\"\u003c/p>\u003c/blockquote>\n\u003cp>At last, it was almost show time. The \u003cem>Essential Pépin\u003c/em> set blended a dream kitchen with peeks of an office study and a verdant backyard on either side. It looked amazingly natural, as if it was transplanted straight from his Connecticut home. The lenses of five large cameras were trained overhead and all around the stove area.\u003c/p>\n\u003cp>Dissecting the multiple angles splashed across a bank of screens in the control room, director \u003ca href=\"http://www.flickr.com/photos/bayareabites/5076044625/in/set-72157624944428971/\">Bruce Franchini\u003c/a> and series producer \u003ca href=\"http://www.flickr.com/photos/bayareabites/5104297358/in/set-72157624944428971/\">Tina Salter\u003c/a> patiently tweezed out inconsistencies that would disrupt the show's continuity, whether accidentally substituting chives for scallions or taking a dish out of the wrong oven. But while it was meticulous, it wasn't as serious as surgery in there; overheard, the opening strains of the theme from Rawhide (\"rollin', rollin', rollin'!\") sung by a crew member nearly each time the cameras and audio would start recording.\u003c/p>\n\u003cblockquote>\u003cp>\"Ooh, that's great,\" exclaimed Franchini, as Pépin dropped his crab cakes in hot oil in the next room. \"We love sizzle, we love steam!\"\u003c/p>\u003c/blockquote>\n\u003cp>The preparation of each dish took about 45 minutes to film. It was impressive to see almost no time wasted in the process. Both Pépin and his daughter, \u003ca href=\"http://www.flickr.com/photos/bayareabites/5095391697/in/set-72157624944428971/\">Claudine\u003c/a> remained cool throughout the three hours it took to complete the first episode of the day; summoning up the poise to appear fresh even at times when they needed to repeat either a short step in the cooking process or a sentence or, in Claudine's case, when she needed to eat two oysters in quick succession. The same graceful professionalism was to be said of Claudine's adorable young daughter \u003ca href=\"http://www.flickr.com/photos/bayareabites/5095975218/in/set-72157624944428971/\">Shorey\u003c/a>, who joined her mother and grandfather to adventurously taste some of the dishes on camera.\u003c/p>\n\u003cp>Being inside the studio as the episode unfolded was an exciting sensory experience for everything except our poor taste buds, which didn’t get to be indulged in the same way that our eyes, ears, and nose did. As Pépin dropped the beginnings of clam fritters into hot oil, the sizzle was amplified to an almost concert-like level. When he lifted the lid on the pot of mussels, which had been boiling in garlic-spiked broth, and poured in a measure of wine, the intoxicating scent seemed equally boosted, though we know there’s no such thing as smell-o-vision in real life.\u003c/p>\n\u003cp>After the cameras took their close-up \"beauty shots\" of each completed dish, they were whisked away to a back copy room that had been temporarily converted into a guerilla-style photography studio. \u003cem>Bay Area Bites\u003c/em> Producer \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a> carefully shot pictures as Cara Miller helped \u003ca href=\"http://www.flickr.com/photos/bayareabites/5082185411/in/set-72157624944428971/\">David Shalleck\u003c/a> style the plate with the use of tweezers and a delicate paintbrush dipped in water. The images will appear on the \u003cem>Essential Pépin\u003c/em> website, which will feature all the full episodes online along with three printable recipes for each show. The website's launch will coincide with the program's premiere in fall 2011.\u003c/p>\n\u003cp>\u003cem>Essential Pépin\u003c/em> the book will contain 750 recipes and 200 of Pépin's own illustrations as well as a three-plus hour DVD that Pépin says will amount to a wonderful \"apprenticeship\" for any home cook. The television series uses approximately 150 of these recipes. In all of these concurrent projects, his techniques can be used to cook from any book or straight from the heart.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Follow \u003ca href=\"http://www.facebook.com/#!/pages/Jacques-Pepin/127821870601223\">Pépin on Facebook\u003c/a> and \u003ca href=\"http://twitter.com/jacques_pepin\">Twitter\u003c/a> for more news and timely updates. Visit \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques' official website\u003c/a> at KQED Food. And for a fascinating timeline of the life of this culinary icon, be sure to \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0618444114/kqedorg-20\">read his autobiography\u003c/a> and visit the archives of KQED's TV program \u003ca href=\"http://www.kqed.org/w/theapprentice/movie.html\">Jacques Pépin: The Apprentice — Then & Now\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/5096004028/in/set-72157624944428971/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/jp-jc.jpg\" alt=\"Jacques Pepin and Jean-Claude Szurdak make pastries in the back kitchen at KQED during the taping of Essential Pepin.\" title=\"Jacques Pepin and Jean-Claude Szurdak make pastries in the back kitchen at KQED during the taping of Essential Pepin.\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-18308\">\u003c/a>\u003cbr>\n\u003cem>Jacques Pepin and Jean-Claude Szurdak make pastries in the back kitchen at KQED during the taping of Essential Pepin. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> recently filmed his new cooking series \u003cem>Essential Pépin\u003c/em> at KQED, which will premiere in fall 2011 on PBS stations nationwide. It breaks new ground from previous series due to its thematic nature, with whole shows based on subjects such as poultry, shellfish, soup, and fruit desserts and easy recipes that are practical for the home chef. This seasoned icon of culinary television shot 26 episodes in three weeks at a pace of two to three episodes per day; Connecticut, where Pépin calls home, was simply loaning him to us for that time. \u003c/p>\n\u003cp>Backstage, the kitchen staff, which included Culinary Producers Christine Swett and David Shalleck as well as Pépin's longtime friend and right-hand man \u003ca href=\"http://www.foodandwine.com/articles/jacques-pepins-buddy-system\">Jean-Claude Szurdak\u003c/a>, would arrive at 7:30 a.m. to begin preparing ingredients for Pépin to cook on set as well as duplicates of the dishes (or \"twins\"). Pépin himself was already well into kitchen preparations when we arrived on one of those final mornings at 9:30 a.m. We didn't expect him to take such a hands-on role in the production kitchen, but there he was, showing young chefs and interns his quick tips on how to break down a chicken and open and clean shellfish. He was relaxed and happy to answer their questions, offering a valuable mentorship.\u003c/p>\n\u003cp>\u003cstrong>A behind-the-scenes slideshow of the taping of Jacques Pépin's new series \u003cem>Essential Pépin\u003c/em>.\u003c/strong>\u003cbr>\n\u003cem>Photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624944428971%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624944428971%2F&set_id=72157624944428971&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624944428971%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624944428971%2F&set_id=72157624944428971&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There was a brief moment to speak with Pépin after he finished prepping in the production kitchen and before he started filming his shellfish episode. We wondered what this pioneer of culinary television, who won an Emmy in 2001 for his work with \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a>, thinks of the generation of food celebrities on television.\u003c/p>\n\u003cblockquote>\u003cp>\"Frankly I don't really do much [food TV watching],\" he admitted. \"I'm kind of addicted to news so it's more MSNBC, CNN, or something like this for me. But if you have an open mind you can always learn something from anyone you cook with -- sometimes you learn what not to do as well as what to do but you do learn something.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"Everyone looks at food in a different way, and when I go to the Food & Wine festival in Aspen, for example, there is 5000 food people there and then you have Lidia Bastianich, Mario Batali, Emeril Lagasse, everyone is there. And certainly I will have people who come up to me and say, 'Out of all the food shows on television, you are the best.' And the reason they say this is that the people who don't like me don’t come and talk to me. Only the people who like me come and talk to me. You'll have another group who will come up to, I don’t know, Bobby Flay and say, 'Hey, I look at all the shows on television, you're the best,' and so forth. And that's the way it should be.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"I like to have fun on television and for people to have fun and have a good time looking at it,\" he added, \"but ultimately I try to teach something.\"\u003c/p>\u003c/blockquote>\n\u003cp>At last, it was almost show time. The \u003cem>Essential Pépin\u003c/em> set blended a dream kitchen with peeks of an office study and a verdant backyard on either side. It looked amazingly natural, as if it was transplanted straight from his Connecticut home. The lenses of five large cameras were trained overhead and all around the stove area.\u003c/p>\n\u003cp>Dissecting the multiple angles splashed across a bank of screens in the control room, director \u003ca href=\"http://www.flickr.com/photos/bayareabites/5076044625/in/set-72157624944428971/\">Bruce Franchini\u003c/a> and series producer \u003ca href=\"http://www.flickr.com/photos/bayareabites/5104297358/in/set-72157624944428971/\">Tina Salter\u003c/a> patiently tweezed out inconsistencies that would disrupt the show's continuity, whether accidentally substituting chives for scallions or taking a dish out of the wrong oven. But while it was meticulous, it wasn't as serious as surgery in there; overheard, the opening strains of the theme from Rawhide (\"rollin', rollin', rollin'!\") sung by a crew member nearly each time the cameras and audio would start recording.\u003c/p>\n\u003cblockquote>\u003cp>\"Ooh, that's great,\" exclaimed Franchini, as Pépin dropped his crab cakes in hot oil in the next room. \"We love sizzle, we love steam!\"\u003c/p>\u003c/blockquote>\n\u003cp>The preparation of each dish took about 45 minutes to film. It was impressive to see almost no time wasted in the process. Both Pépin and his daughter, \u003ca href=\"http://www.flickr.com/photos/bayareabites/5095391697/in/set-72157624944428971/\">Claudine\u003c/a> remained cool throughout the three hours it took to complete the first episode of the day; summoning up the poise to appear fresh even at times when they needed to repeat either a short step in the cooking process or a sentence or, in Claudine's case, when she needed to eat two oysters in quick succession. The same graceful professionalism was to be said of Claudine's adorable young daughter \u003ca href=\"http://www.flickr.com/photos/bayareabites/5095975218/in/set-72157624944428971/\">Shorey\u003c/a>, who joined her mother and grandfather to adventurously taste some of the dishes on camera.\u003c/p>\n\u003cp>Being inside the studio as the episode unfolded was an exciting sensory experience for everything except our poor taste buds, which didn’t get to be indulged in the same way that our eyes, ears, and nose did. As Pépin dropped the beginnings of clam fritters into hot oil, the sizzle was amplified to an almost concert-like level. When he lifted the lid on the pot of mussels, which had been boiling in garlic-spiked broth, and poured in a measure of wine, the intoxicating scent seemed equally boosted, though we know there’s no such thing as smell-o-vision in real life.\u003c/p>\n\u003cp>After the cameras took their close-up \"beauty shots\" of each completed dish, they were whisked away to a back copy room that had been temporarily converted into a guerilla-style photography studio. \u003cem>Bay Area Bites\u003c/em> Producer \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a> carefully shot pictures as Cara Miller helped \u003ca href=\"http://www.flickr.com/photos/bayareabites/5082185411/in/set-72157624944428971/\">David Shalleck\u003c/a> style the plate with the use of tweezers and a delicate paintbrush dipped in water. The images will appear on the \u003cem>Essential Pépin\u003c/em> website, which will feature all the full episodes online along with three printable recipes for each show. The website's launch will coincide with the program's premiere in fall 2011.\u003c/p>\n\u003cp>\u003cem>Essential Pépin\u003c/em> the book will contain 750 recipes and 200 of Pépin's own illustrations as well as a three-plus hour DVD that Pépin says will amount to a wonderful \"apprenticeship\" for any home cook. The television series uses approximately 150 of these recipes. In all of these concurrent projects, his techniques can be used to cook from any book or straight from the heart.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Follow \u003ca href=\"http://www.facebook.com/#!/pages/Jacques-Pepin/127821870601223\">Pépin on Facebook\u003c/a> and \u003ca href=\"http://twitter.com/jacques_pepin\">Twitter\u003c/a> for more news and timely updates. Visit \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques' official website\u003c/a> at KQED Food. And for a fascinating timeline of the life of this culinary icon, be sure to \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0618444114/kqedorg-20\">read his autobiography\u003c/a> and visit the archives of KQED's TV program \u003ca href=\"http://www.kqed.org/w/theapprentice/movie.html\">Jacques Pépin: The Apprentice — Then & Now\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/kirti-pant.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/kirti-pant.jpg\" alt=\"Kirti Pant\" title=\"Kirti Pant\" width=\"500\" height=\"752\" class=\"alignnone size-full wp-image-17633\">\u003c/a>\u003cbr>\n\u003cem>Photo credit: Chris Schumack\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef Kirti Pant\u003c/strong> has been cooking modern Indian cuisine at \u003ca href=\"http://www.junnoon.com/\">Junnoon\u003c/a> (pronounced \"Juh-noon\") since it opened in Palo Alto in 2006. The 36-year-old chef grew up on air force bases all over India, where he was born. Pant's mother was a wonderful cook, and he enjoyed cooking with other air force families, and learned about the various regional cuisines of India. This background is one of the reasons that Junnoon owner Sabena Puri brought Pant on board. She was looking for someone beyond the \"heat and curry\" food that many diners may expect from a commercial Indian kitchen. Pant says his understanding of food diversity is reflected on Junnoon's menu, with \"an eclectic menu from regions all over India,\" rather than one singular type of Indian food. Spices are ground daily, meats are seasoned and cooked to order and a variety of sauces are available. Dishes include Darjeeling steamed wontons with pork and green chilies, Bombay crab and cod cake, and tangy semolina shells filled with chickpeas, mint and tamarind.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tablany.com/html/floyd.html\">Chef Floyd Cardoz\u003c/a> of NYC's famed \"New Indian\" \u003ca href=\"http://www.tablany.com/\">Tabla\u003c/a> restaurant helped develop the menu with Pant, and Cardoz is a consulting chef and partner in the restaurant. Before landing at Junnoon, Panti worked at the \u003ca href=\"http://www.cinnamonclub.com/html/default.aspx\">Cinnamon Club\u003c/a> in London, \u003ca href=\"http://www.tamarinde22.com/\">Tamarind\u003c/a> in NYC, and studied at the Institute for Hotel Management in New Dehli, where he quickly realized he wanted to become a chef.\u003c/p>\n\u003cp>Pant lives in the East Bay with his wife, Aparna, and young daughter, Anika. He loves a samosa from \u003ca href=\"http://www.yelp.com/biz/bharat-bazar-fremont\">Bharat Bazar\u003c/a> in Fremont, which he considers a guilty pleasure. His wife Aparna is a vegetarian, so the choice of \u003ca href=\"http://www.greensrestaurant.com/\">Green's\u003c/a> for date night makes sense. Pant sites its \"great location, overlooking the waterfront and stuffed mushroom entrée\" as reasons for visiting the San Francisco classic. The Pants also enjoy the prix fixe menu on the \u003ca href=\"http://winetrain.com/\">The Napa Valley Wine Train\u003c/a> for a date night getaway.\u003c/p>\n\u003cp>The Pants like to go to \u003ca href=\"http://www.salathai-restaurant.com/\">Sala Thai\u003c/a> in Fremont, for \"good Thai food\" where orders of basil fried rice, Penang chicken and Thai red curry with vegetables are favorites. In Sunnyvale, Pant seeks out \u003ca href=\"http://www.saravanabhavan.com/\">Saravana Bhavan\u003c/a>, a chain vegetarian South Indian restaurant. Daughter Anika gets mini idli, which are \"coin-sized steamed rice and lentil dumplings with sambar and coconut chutney.\" Sambar vadas, which are lentil dumplings in a spiced lentil and veggie broth, are another favorite. Pant says he loves to also try \"Mysore masala dosa and sambar\" while at Saravana Bhavan as well.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Aparna loves Chinese food, so the family goes to \u003ca href=\"http://www.pfchangs.com/locations/Locations.aspx\">PF Chang's\u003c/a> for the hot and sour soup, steamed wontons, curried vegetables and Kung Pao chicken. \"Because it’s kid friendly,\" they also go to another chain restaurant: \u003ca href=\"http://www.elephantbar.com/Locations/Location.aspx?RegionID=2\">Elephant Bar & Grill\u003c/a>, for orders of warm asparagus dip with chips and braised lamb shank with roast gravy and mashed potatoes are their standard go-to items.\u003c/p>\n\n",
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"excerpt": "Chef Kirti Pant has been cooking modern Indian cuisine at Junnoon (pronounced \"Juh-noon\") since it opened in Palo Alto in 2006. Pant lives in the East Bay with his wife, Aparna, and young daughter, Anika. He shares some of his favorite spots to eat in the Bay Area.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/kirti-pant.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/kirti-pant.jpg\" alt=\"Kirti Pant\" title=\"Kirti Pant\" width=\"500\" height=\"752\" class=\"alignnone size-full wp-image-17633\">\u003c/a>\u003cbr>\n\u003cem>Photo credit: Chris Schumack\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef Kirti Pant\u003c/strong> has been cooking modern Indian cuisine at \u003ca href=\"http://www.junnoon.com/\">Junnoon\u003c/a> (pronounced \"Juh-noon\") since it opened in Palo Alto in 2006. The 36-year-old chef grew up on air force bases all over India, where he was born. Pant's mother was a wonderful cook, and he enjoyed cooking with other air force families, and learned about the various regional cuisines of India. This background is one of the reasons that Junnoon owner Sabena Puri brought Pant on board. She was looking for someone beyond the \"heat and curry\" food that many diners may expect from a commercial Indian kitchen. Pant says his understanding of food diversity is reflected on Junnoon's menu, with \"an eclectic menu from regions all over India,\" rather than one singular type of Indian food. Spices are ground daily, meats are seasoned and cooked to order and a variety of sauces are available. Dishes include Darjeeling steamed wontons with pork and green chilies, Bombay crab and cod cake, and tangy semolina shells filled with chickpeas, mint and tamarind.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tablany.com/html/floyd.html\">Chef Floyd Cardoz\u003c/a> of NYC's famed \"New Indian\" \u003ca href=\"http://www.tablany.com/\">Tabla\u003c/a> restaurant helped develop the menu with Pant, and Cardoz is a consulting chef and partner in the restaurant. Before landing at Junnoon, Panti worked at the \u003ca href=\"http://www.cinnamonclub.com/html/default.aspx\">Cinnamon Club\u003c/a> in London, \u003ca href=\"http://www.tamarinde22.com/\">Tamarind\u003c/a> in NYC, and studied at the Institute for Hotel Management in New Dehli, where he quickly realized he wanted to become a chef.\u003c/p>\n\u003cp>Pant lives in the East Bay with his wife, Aparna, and young daughter, Anika. He loves a samosa from \u003ca href=\"http://www.yelp.com/biz/bharat-bazar-fremont\">Bharat Bazar\u003c/a> in Fremont, which he considers a guilty pleasure. His wife Aparna is a vegetarian, so the choice of \u003ca href=\"http://www.greensrestaurant.com/\">Green's\u003c/a> for date night makes sense. Pant sites its \"great location, overlooking the waterfront and stuffed mushroom entrée\" as reasons for visiting the San Francisco classic. The Pants also enjoy the prix fixe menu on the \u003ca href=\"http://winetrain.com/\">The Napa Valley Wine Train\u003c/a> for a date night getaway.\u003c/p>\n\u003cp>The Pants like to go to \u003ca href=\"http://www.salathai-restaurant.com/\">Sala Thai\u003c/a> in Fremont, for \"good Thai food\" where orders of basil fried rice, Penang chicken and Thai red curry with vegetables are favorites. In Sunnyvale, Pant seeks out \u003ca href=\"http://www.saravanabhavan.com/\">Saravana Bhavan\u003c/a>, a chain vegetarian South Indian restaurant. Daughter Anika gets mini idli, which are \"coin-sized steamed rice and lentil dumplings with sambar and coconut chutney.\" Sambar vadas, which are lentil dumplings in a spiced lentil and veggie broth, are another favorite. Pant says he loves to also try \"Mysore masala dosa and sambar\" while at Saravana Bhavan as well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Aparna loves Chinese food, so the family goes to \u003ca href=\"http://www.pfchangs.com/locations/Locations.aspx\">PF Chang's\u003c/a> for the hot and sour soup, steamed wontons, curried vegetables and Kung Pao chicken. \"Because it’s kid friendly,\" they also go to another chain restaurant: \u003ca href=\"http://www.elephantbar.com/Locations/Location.aspx?RegionID=2\">Elephant Bar & Grill\u003c/a>, for orders of warm asparagus dip with chips and braised lamb shank with roast gravy and mashed potatoes are their standard go-to items.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Baking Pie with Kate McDermott",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_56381.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_56381.jpg\" alt=\"Kate McDermott\" title=\"Kate McDermott\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-16802\">\u003c/a>\u003cbr>\n\u003cem>Kate McDermott laughing over pie\u003c/em>\u003c/p>\n\u003cp>If you haven't heard of \u003ca href=\"http://www.artofthepie.com/artofthepie/Welcome.html\">Kate McDermott\u003c/a>, you're missing out. I first learned about her from a few Seattle friends who had taken her pie-making classes and insisted that it changed the way they thought about crust. And these are kitchen savvy people. Then I read somewhere that Ruth Reichl deemed Kate's crust an \"absolutely perfect crust.\" That's about the time I started stalking Kate. I'd go to her website to see if she was planning on teaching in the Bay Area. No luck. I started following her \u003ca href=\"http://twitter.com/katemcdermott\">@katemcdermott\u003c/a> on twitter to see if she'd give away hints there. Then I finally wrote her an email asking if she'd consider teaching a class the weekend I was going to be up in Seattle in August. And voila--a few weeks later, I heard that she'd decided to do a shortened version of her regular class at \u003ca href=\"http://www.dianesmarketkitchen.com/\">Dianne's Market Kitchen\u003c/a> as a demo. I signed up immediately. And like the rest of the folks who have written \u003ca href=\"http://www.artofthepie.com/artofthepie/Testimonials.html\">testimonials\u003c/a>, I'm forever changed when it comes to pie. \u003c/p>\n\u003cp>So today, with her blessing, I'm going to share with you her infamous recipe and all of her fabulous tips. And of course some photos so you feel like you were along for the ride. Kate's come to the conclusion that there are three types of pie people in this world: makers, eaters, and seekers. After taking this class, you can literally be all three at one time. First things first: if you actually sit and listen to Kate, she's incredibly wise. Pie or no pie. While pie crust can make people uptight and anxious, Kate has a calming 'everything will turn out fine' demeanor. She says about the crust: \"Just feel it...we all know how to do this stuff.\" Later in class she states how \"it's simple--otherwise we still wouldn't all be doing it.\" And my favorite Kate quote: \"Everything turns out fine in pie.\" Ah, a breath of fresh air in an often complex pie-making world. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pie-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pie-2.jpg\" alt=\"Making Pie with Kate McDermott\" title=\"Making Pie with Kate McDermott\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-16794\">\u003c/a>\u003cbr>\n\u003cem>Kate and Dianne showing off the amazing peach pie\u003c/em>\u003c/p>\n\u003cp>The other thing that struck me immediately about the way Kate approaches pie is that she sets an intention for each pie. If you practice yoga, you'll recognize the practice of setting an intention before you begin: sending out some good vibes to someone struggling or someone that needs a little extra light in their day. Kate does this with each pie she makes. Regardless of whether or not this is a little too touchy-feely for you, it's a great reminder to be conscious and aware when we set out to bake pie. After Kate set an intention to send good thoughts to a friend struggling with cancer, I knew this would be a special class. This wasn't just a peach pie. This was a peach pie baked with love, skill, and deliberate thoughtfulness and care. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5631.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5631.jpg\" alt=\"Kate setting an intention\" title=\"Kate setting an intention\" width=\"500\" height=\"443\" class=\"alignnone size-full wp-image-16797\">\u003c/a>\u003cbr>\n\u003cem>Setting an intention for her pie\u003c/em>\u003c/p>\n\u003cp>Now for a few nuts and bolts. Where to begin? Ingredients and equipment seems like a logical start. \u003c/p>\n\u003cp>\u003cstrong>Ingredients and Equipment\u003c/strong>\u003cbr>\nKate uses King Arthur Flour, Kerry Gold Irish Butter (she buys it from Trader Joe's--the best deal in town, she insists), and leaf lard she orders from a small farm in Pennsylvania. And perhaps most importantly, she insists on using only the most superior fruit you can buy. That way, you don't need to add much sugar at all. In our class, we used \u003ca href=\"http://www.froghollow.com/\">Frog Hollow \u003c/a>Cal Red peaches and nothing more than a little sugar, flour, salt, tapioca, and nutmeg. It turned out absolutely dreamy. \u003c/p>\n\u003cp>As far as equipment, Kate uses either an 8-inch or 9-inch pan and admits to loving many kinds of pans--from ceramic to glass. She does advise, however, to stay away from those disposable aluminum pie pans because they interfere with the even temperature of the pie crust. Kate also uses a dowel pin and a pastry cloth to roll out her dough. You can find both at your local food supply store. \u003c/p>\n\u003cp>After discussing ingredients and equipment, Kate began to speak about pie in general, and the elements that make up a good pie: \u003c/p>\n\u003cp>\u003cstrong>4 Elements of a Pie Filling:\u003c/strong>\u003cbr>\n1) Superior Fruit\u003cbr>\n2) Thickener\u003cbr>\n3) Seasoning\u003cbr>\n4) Sweetener\u003c/p>\n\u003cp>\u003cstrong>Pie Filling: Fruit\u003c/strong>\u003cbr>\nWith any good fruit pie, there are some considerations that will make a ho-hum pie extraordinary. Kate weighs in:\u003c/p>\n\u003cul>\n\u003cli>Quantity: O.K., so this tip is genius in my opinion. I always struggle with how much fruit it will take to make my pie filling. Kate uses a method where she takes whole peaches (or apples, or whatever you're using) and literally places them in the pie pan. Once it's full, you've got enough fruit. In our case with this pie, I believe we used 4 large peaches for our 8-inch dish.\u003c/li>\n\u003cli>To peel or not to peel: Kate doesn't bother. Ever. I love this about her.\u003c/li>\n\u003cli>Choosing the best fruit: With peaches, Kate says you want to see gold coming out of the rim (not green) of the peach--that way, you know it's gotten all of the sun and nutrients available to it. And when you're choosing a peach, a heavy peach means it has more sugar.\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5635.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5635.jpg\" alt=\"Pie Filling\" title=\"Pie Filling\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16798\">\u003c/a>\u003cbr>\n\u003cem>New Trick to Figure out How Many Peaches to Include\u003c/em>\u003c/p>\n\u003cp>As we watched Kate make, form, and roll out her crust she gave many invaluable tips that I've used since and have seen great improvements in my pies. Here they are, in no particular order:\u003c/p>\n\u003cp>\u003cstrong>Kate's Crust Tips:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Cold, cold, cold: Everything must be cold. I was surprised to learn that Kate not only uses cold butter and lard, but she also keeps her butter, her rolling pin, her bowl--even the pastry cloth in the freezer.\u003c/li>\n\u003cli>Adding water to your dough: Kate says two things: it's not precise, and go slow. She mentions a 3-2-1 formula where she adds 3 Tbsp. of water to begin and advises to just quickly move the dough around (you're not doing a thorough mixing here) and press together to see if it holds. If it doesn't, add 2 Tbsp. more. A good rule of thumb: the colder the fat, the more water you’re going to need. And an important side-note: Don’t get ice into the dough! When asked if she likes to err on the wet or dry side with her pie crust, Kate says she'd much rather err on the wet side (apparently, Ruth Reichl agrees).\u003c/li>\n\u003cli>Forming your dough: Cut your dough ball in half and you should see marbling. You want two “chubby disks” (about 4 inches by 1.5 inch). Wrap your disks in dough and then actually shape them how you'd like while they're in the plastic wrap (this was a revelation to me).\u003c/li>\n\u003cli>Rolling out your dough: After chilling your \"chubby disks\" for at least an hour, you want to take them out and gently tap them with your rolling pin. Kate says this is to kind of jar it awake and let it know you mean business. You want to put a nice amount of flour down on your pastry cloth, and roll out slowly (without worrying about cracks) from fingertips to palms, out and back. Brush off the extra flour as you go with a pastry brush. Kate says you want the pie dough \"as thin as glass and only as large as it needs to be.\" That's how you know when you're done.\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pie-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pie-1.jpg\" alt=\"Making Pie Dough\" title=\"Making Pie Dough\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-16795\">\u003c/a>\u003cbr>\n\u003cem>Forming Our Pie!\u003c/em>\u003c/p>\n\u003cp>And now that you're inundated with tips and advice, here is the recipe for Kate's award-winning crust. I will say that nothing could ever replace sitting across from her and watching her make it herself. And I look forward to one day actually taking her longer participation course. Maybe if we all start stalking her and sending her emails, she'll decide to take this pie-crust madness on the road. Until then...\u003c/p>\n\u003cp>\u003cstrong>Kate's Infamous Pie Crust\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n2 1/2 cups King Arthur Unbleached White Flour (red bag)\u003cbr>\n8 Tbsp. leaf lard, cut into various small pieces, pea to walnut size\u003cbr>\n8 Tbsp. Irish butter, cut into various small pieces, pea to walnut size\u003cbr>\n1/2 tsp. kosher salt\u003cbr>\n6-8 Tbsp. ice water (this is an average--Kate's used anywhere between 3-15 Tbsp. at a time)\u003c/p>\n\u003cp>\u003cem>Method:\u003c/em>\u003cbr>\n1. Combine all ingredients except the ice water in a large, cold bowl.\u003cbr>\n2. With clean hands, blend the mixture together until it looks like course meal with some lumps in it. Lumps=flaky pie!\u003cbr>\n3. Sprinkle ice water over mixture and stir lightly with a fork.\u003cbr>\n4. Squeeze a handful of dough together. Mix in a bit more water if it doesn't keep together.\u003cbr>\n5. Divide the dough in half and make two chubby disks about 5 inches across. Wrap each disk separately in plastic wrap and chill for 1 hour.\u003cbr>\n6. Take out one disk and put on a well-floured board. Sprinkle some flour onto the top of the disk and thump the top several times. Turn it over and thump the other side.\u003cbr>\n7. Sprinkle more flour onto the top of the crust if needed to keep the pin from sticking and roll the crust out from the center in all directions. When it's an inch or so larger than your pie pan, fold the dough over the top of the pin and lay it in the pie pan carefully.\u003cbr>\n8. Don't worry if the crust needs to be patched together; just paint a little water where it needs to be patched and \"glue\" on the patch pieces.\u003cbr>\n9. Put the filling in the pie and repeat the process with the other disk. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Notes on Filling and Baking: fill with your favorite fruit filling. For a peach pie similar to the one we made in Seattle, use adequate peaches, a pinch of salt, 2.5 swipes of nutmeg (this is the one spot where she seemed quite precise), 1/2 cup sugar, 1/3 cup flour, and 1 1/2 tsp. quick cooking tapioca. Then, crimp edges and cut vent holes. Paint egg white wash on top of pie and sprinkle with a little sugar. Then bake for 15 minutes at 425 F. Reduce heat to 350 F and bake for 35 minutes more.\u003cbr>\n\u003c/em>\u003cbr>\nThen, as Kate says, \"Eat Pie, Be Happy.\"\u003cbr>\nFor more pie musings from Kate, you can check out her blog \u003ca href=\"http://artofthepie.com/wordpress/\">Art of Pie\u003c/a> for more pie musings. \u003c/p>\n\n",
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"excerpt": "If you haven't heard of Kate McDermott, you're missing out. I first learned about her from a few Seattle friends who had taken her pie-making classes and insisted that it changed the way they thought about crust. And these are kitchen savvy people. Then I read somewhere that Ruth Reichl deemed Kate's crust an \"absolutely perfect crust.\" That's about the time I started stalking Kate. I'd go to her website to see if she was planning on teaching in the Bay Area. No luck. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_56381.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_56381.jpg\" alt=\"Kate McDermott\" title=\"Kate McDermott\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-16802\">\u003c/a>\u003cbr>\n\u003cem>Kate McDermott laughing over pie\u003c/em>\u003c/p>\n\u003cp>If you haven't heard of \u003ca href=\"http://www.artofthepie.com/artofthepie/Welcome.html\">Kate McDermott\u003c/a>, you're missing out. I first learned about her from a few Seattle friends who had taken her pie-making classes and insisted that it changed the way they thought about crust. And these are kitchen savvy people. Then I read somewhere that Ruth Reichl deemed Kate's crust an \"absolutely perfect crust.\" That's about the time I started stalking Kate. I'd go to her website to see if she was planning on teaching in the Bay Area. No luck. I started following her \u003ca href=\"http://twitter.com/katemcdermott\">@katemcdermott\u003c/a> on twitter to see if she'd give away hints there. Then I finally wrote her an email asking if she'd consider teaching a class the weekend I was going to be up in Seattle in August. And voila--a few weeks later, I heard that she'd decided to do a shortened version of her regular class at \u003ca href=\"http://www.dianesmarketkitchen.com/\">Dianne's Market Kitchen\u003c/a> as a demo. I signed up immediately. And like the rest of the folks who have written \u003ca href=\"http://www.artofthepie.com/artofthepie/Testimonials.html\">testimonials\u003c/a>, I'm forever changed when it comes to pie. \u003c/p>\n\u003cp>So today, with her blessing, I'm going to share with you her infamous recipe and all of her fabulous tips. And of course some photos so you feel like you were along for the ride. Kate's come to the conclusion that there are three types of pie people in this world: makers, eaters, and seekers. After taking this class, you can literally be all three at one time. First things first: if you actually sit and listen to Kate, she's incredibly wise. Pie or no pie. While pie crust can make people uptight and anxious, Kate has a calming 'everything will turn out fine' demeanor. She says about the crust: \"Just feel it...we all know how to do this stuff.\" Later in class she states how \"it's simple--otherwise we still wouldn't all be doing it.\" And my favorite Kate quote: \"Everything turns out fine in pie.\" Ah, a breath of fresh air in an often complex pie-making world. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pie-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pie-2.jpg\" alt=\"Making Pie with Kate McDermott\" title=\"Making Pie with Kate McDermott\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-16794\">\u003c/a>\u003cbr>\n\u003cem>Kate and Dianne showing off the amazing peach pie\u003c/em>\u003c/p>\n\u003cp>The other thing that struck me immediately about the way Kate approaches pie is that she sets an intention for each pie. If you practice yoga, you'll recognize the practice of setting an intention before you begin: sending out some good vibes to someone struggling or someone that needs a little extra light in their day. Kate does this with each pie she makes. Regardless of whether or not this is a little too touchy-feely for you, it's a great reminder to be conscious and aware when we set out to bake pie. After Kate set an intention to send good thoughts to a friend struggling with cancer, I knew this would be a special class. This wasn't just a peach pie. This was a peach pie baked with love, skill, and deliberate thoughtfulness and care. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5631.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5631.jpg\" alt=\"Kate setting an intention\" title=\"Kate setting an intention\" width=\"500\" height=\"443\" class=\"alignnone size-full wp-image-16797\">\u003c/a>\u003cbr>\n\u003cem>Setting an intention for her pie\u003c/em>\u003c/p>\n\u003cp>Now for a few nuts and bolts. Where to begin? Ingredients and equipment seems like a logical start. \u003c/p>\n\u003cp>\u003cstrong>Ingredients and Equipment\u003c/strong>\u003cbr>\nKate uses King Arthur Flour, Kerry Gold Irish Butter (she buys it from Trader Joe's--the best deal in town, she insists), and leaf lard she orders from a small farm in Pennsylvania. And perhaps most importantly, she insists on using only the most superior fruit you can buy. That way, you don't need to add much sugar at all. In our class, we used \u003ca href=\"http://www.froghollow.com/\">Frog Hollow \u003c/a>Cal Red peaches and nothing more than a little sugar, flour, salt, tapioca, and nutmeg. It turned out absolutely dreamy. \u003c/p>\n\u003cp>As far as equipment, Kate uses either an 8-inch or 9-inch pan and admits to loving many kinds of pans--from ceramic to glass. She does advise, however, to stay away from those disposable aluminum pie pans because they interfere with the even temperature of the pie crust. Kate also uses a dowel pin and a pastry cloth to roll out her dough. You can find both at your local food supply store. \u003c/p>\n\u003cp>After discussing ingredients and equipment, Kate began to speak about pie in general, and the elements that make up a good pie: \u003c/p>\n\u003cp>\u003cstrong>4 Elements of a Pie Filling:\u003c/strong>\u003cbr>\n1) Superior Fruit\u003cbr>\n2) Thickener\u003cbr>\n3) Seasoning\u003cbr>\n4) Sweetener\u003c/p>\n\u003cp>\u003cstrong>Pie Filling: Fruit\u003c/strong>\u003cbr>\nWith any good fruit pie, there are some considerations that will make a ho-hum pie extraordinary. Kate weighs in:\u003c/p>\n\u003cul>\n\u003cli>Quantity: O.K., so this tip is genius in my opinion. I always struggle with how much fruit it will take to make my pie filling. Kate uses a method where she takes whole peaches (or apples, or whatever you're using) and literally places them in the pie pan. Once it's full, you've got enough fruit. In our case with this pie, I believe we used 4 large peaches for our 8-inch dish.\u003c/li>\n\u003cli>To peel or not to peel: Kate doesn't bother. Ever. I love this about her.\u003c/li>\n\u003cli>Choosing the best fruit: With peaches, Kate says you want to see gold coming out of the rim (not green) of the peach--that way, you know it's gotten all of the sun and nutrients available to it. And when you're choosing a peach, a heavy peach means it has more sugar.\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5635.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5635.jpg\" alt=\"Pie Filling\" title=\"Pie Filling\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16798\">\u003c/a>\u003cbr>\n\u003cem>New Trick to Figure out How Many Peaches to Include\u003c/em>\u003c/p>\n\u003cp>As we watched Kate make, form, and roll out her crust she gave many invaluable tips that I've used since and have seen great improvements in my pies. Here they are, in no particular order:\u003c/p>\n\u003cp>\u003cstrong>Kate's Crust Tips:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Cold, cold, cold: Everything must be cold. I was surprised to learn that Kate not only uses cold butter and lard, but she also keeps her butter, her rolling pin, her bowl--even the pastry cloth in the freezer.\u003c/li>\n\u003cli>Adding water to your dough: Kate says two things: it's not precise, and go slow. She mentions a 3-2-1 formula where she adds 3 Tbsp. of water to begin and advises to just quickly move the dough around (you're not doing a thorough mixing here) and press together to see if it holds. If it doesn't, add 2 Tbsp. more. A good rule of thumb: the colder the fat, the more water you’re going to need. And an important side-note: Don’t get ice into the dough! When asked if she likes to err on the wet or dry side with her pie crust, Kate says she'd much rather err on the wet side (apparently, Ruth Reichl agrees).\u003c/li>\n\u003cli>Forming your dough: Cut your dough ball in half and you should see marbling. You want two “chubby disks” (about 4 inches by 1.5 inch). Wrap your disks in dough and then actually shape them how you'd like while they're in the plastic wrap (this was a revelation to me).\u003c/li>\n\u003cli>Rolling out your dough: After chilling your \"chubby disks\" for at least an hour, you want to take them out and gently tap them with your rolling pin. Kate says this is to kind of jar it awake and let it know you mean business. You want to put a nice amount of flour down on your pastry cloth, and roll out slowly (without worrying about cracks) from fingertips to palms, out and back. Brush off the extra flour as you go with a pastry brush. Kate says you want the pie dough \"as thin as glass and only as large as it needs to be.\" That's how you know when you're done.\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pie-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pie-1.jpg\" alt=\"Making Pie Dough\" title=\"Making Pie Dough\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-16795\">\u003c/a>\u003cbr>\n\u003cem>Forming Our Pie!\u003c/em>\u003c/p>\n\u003cp>And now that you're inundated with tips and advice, here is the recipe for Kate's award-winning crust. I will say that nothing could ever replace sitting across from her and watching her make it herself. And I look forward to one day actually taking her longer participation course. Maybe if we all start stalking her and sending her emails, she'll decide to take this pie-crust madness on the road. Until then...\u003c/p>\n\u003cp>\u003cstrong>Kate's Infamous Pie Crust\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n2 1/2 cups King Arthur Unbleached White Flour (red bag)\u003cbr>\n8 Tbsp. leaf lard, cut into various small pieces, pea to walnut size\u003cbr>\n8 Tbsp. Irish butter, cut into various small pieces, pea to walnut size\u003cbr>\n1/2 tsp. kosher salt\u003cbr>\n6-8 Tbsp. ice water (this is an average--Kate's used anywhere between 3-15 Tbsp. at a time)\u003c/p>\n\u003cp>\u003cem>Method:\u003c/em>\u003cbr>\n1. Combine all ingredients except the ice water in a large, cold bowl.\u003cbr>\n2. With clean hands, blend the mixture together until it looks like course meal with some lumps in it. Lumps=flaky pie!\u003cbr>\n3. Sprinkle ice water over mixture and stir lightly with a fork.\u003cbr>\n4. Squeeze a handful of dough together. Mix in a bit more water if it doesn't keep together.\u003cbr>\n5. Divide the dough in half and make two chubby disks about 5 inches across. Wrap each disk separately in plastic wrap and chill for 1 hour.\u003cbr>\n6. Take out one disk and put on a well-floured board. Sprinkle some flour onto the top of the disk and thump the top several times. Turn it over and thump the other side.\u003cbr>\n7. Sprinkle more flour onto the top of the crust if needed to keep the pin from sticking and roll the crust out from the center in all directions. When it's an inch or so larger than your pie pan, fold the dough over the top of the pin and lay it in the pie pan carefully.\u003cbr>\n8. Don't worry if the crust needs to be patched together; just paint a little water where it needs to be patched and \"glue\" on the patch pieces.\u003cbr>\n9. Put the filling in the pie and repeat the process with the other disk. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Notes on Filling and Baking: fill with your favorite fruit filling. For a peach pie similar to the one we made in Seattle, use adequate peaches, a pinch of salt, 2.5 swipes of nutmeg (this is the one spot where she seemed quite precise), 1/2 cup sugar, 1/3 cup flour, and 1 1/2 tsp. quick cooking tapioca. Then, crimp edges and cut vent holes. Paint egg white wash on top of pie and sprinkle with a little sugar. Then bake for 15 minutes at 425 F. Reduce heat to 350 F and bake for 35 minutes more.\u003cbr>\n\u003c/em>\u003cbr>\nThen, as Kate says, \"Eat Pie, Be Happy.\"\u003cbr>\nFor more pie musings from Kate, you can check out her blog \u003ca href=\"http://artofthepie.com/wordpress/\">Art of Pie\u003c/a> for more pie musings. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Jacques Pepin's 75th Birthday Events in the Bay Area",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/2855598647/in/set-72157607258838044/\">\u003cimg class=\"alignleft size-full wp-image-17161\" title=\"Jacques Pepin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/jacquespepin300.jpg\" alt=\"Jacques Pepin\" width=\"300\" height=\"450\">\u003c/a>KQED celebrates master chef \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin's\u003c/a> 75th birthday with a series of events, benefiting KQED and the production of his upcoming new TV series \u003cem>The Essential Pépin\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>Thursday, September 30\u003c/strong>\u003cbr>\nCelebrate Southern France's cuisine with Jacques Pépin and Chef Roland Passot at Left Bank Brasserie in Menlo Park. A wonderful time is guaranteed when these two French friends get together both in and out of the kitchen. Join KQED for a Bonne Fête Dinner and Live Auction with KQED host Greg Sherwood. Auction items include dinner with Jacques Pépin, seats to watch the taping of his show in the KQED studio, two pieces of Jacques' original artwork and a farmers' market tour followed by brunch at Chef Roland's home.\u003c/p>\n\u003cp>\u003cstrong>Left Bank Brasserie\u003c/strong> \u003ca href=\"http://www.kqed.org/assets/pdf/food/jp-menu.pdf\">view menu\u003c/a> (pdf)\u003cbr>\n635 Santa Cruz Ave, Menlo Park\u003cbr>\n6pm Happy Birthday Dinner and Live Auction\u003cbr>\n$150 per person\u003cbr>\n\u003ca href=\"http://www.cityboxoffice.com/default.asp?SearchText=jacques+pepin&Go.x=0&Go.y=0&Go=Go\">Get Tickets\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Saturday, October 9\u003c/strong>\u003cbr>\nJoin Jacques for \"Fantastic Food, Terrific Techniques and a Tempting Taste\" and be present for a taping of a special TV fundraising show. Experience all this in the enchanting underwater fantasy setting at Farallon Restaurant. Jacques demonstrates recipes, chats with Chef/owner Mark Franz and KQED's Greg Sherwood. You can sample the food and join in the toast with mimosas and a surprise birthday cake for Jacques.\u003c/p>\n\u003cp>\u003cstrong>Farallon Restaurant\u003c/strong>\u003cbr>\n450 Post Street, San Francisco\u003cbr>\n10am to noon OR 1pm to 3pm\u003cbr>\n$95 per person\u003cbr>\n\u003ca href=\"http://www.cityboxoffice.com/default.asp?SearchText=jacques+pepin&Go.x=0&Go.y=0&Go=Go\">Get Tickets\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Thursday, October 14\u003c/strong>\u003cbr>\nWine and Sustainable Seafood Hors d'oeuvres Reception\u003cbr>\nToast and sing happy birthday to Jacques Pépin in San Francisco while basking in the panoramic views of the Bay at this spectacular setting. Chef/Owner Mark Franz, Executive Chef Parke Ulrich, and Executive Pastry Chef Emily Luchetti will be there to help celebrate.\u003c/p>\n\u003cp>\u003cstrong>Waterbar*\u003c/strong>\u003cbr>\n399 The Embarcadero South (between Folsom and Harrison)\u003cbr>\n6pm - 8pm Wine and Sustainable Seafood Hors d'oeuvres Reception\u003cbr>\n$125 per person\u003cbr>\n\u003ca href=\"http://www.cityboxoffice.com/default.asp?SearchText=jacques+pepin&Go.x=0&Go.y=0&Go=Go\">Get Tickets\u003c/a>\u003c/p>\n\u003cp>*Waterbar will also be offering a Jacques Pépin Inspired Special Menu on October 14. For dinner reservations, call 415.284.9922\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Reservations for Jacques Pépin's 75th Birthday celebrations are available through City Box Office at 415.392.4400 or \u003ca href=\"http://www.cityboxoffice.com/default.asp?SearchText=jacques+pepin&Go.x=0&Go.y=0&Go=Go\">cityboxoffice.com\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/2855598647/in/set-72157607258838044/\">\u003cimg class=\"alignleft size-full wp-image-17161\" title=\"Jacques Pepin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/jacquespepin300.jpg\" alt=\"Jacques Pepin\" width=\"300\" height=\"450\">\u003c/a>KQED celebrates master chef \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin's\u003c/a> 75th birthday with a series of events, benefiting KQED and the production of his upcoming new TV series \u003cem>The Essential Pépin\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>Thursday, September 30\u003c/strong>\u003cbr>\nCelebrate Southern France's cuisine with Jacques Pépin and Chef Roland Passot at Left Bank Brasserie in Menlo Park. A wonderful time is guaranteed when these two French friends get together both in and out of the kitchen. Join KQED for a Bonne Fête Dinner and Live Auction with KQED host Greg Sherwood. Auction items include dinner with Jacques Pépin, seats to watch the taping of his show in the KQED studio, two pieces of Jacques' original artwork and a farmers' market tour followed by brunch at Chef Roland's home.\u003c/p>\n\u003cp>\u003cstrong>Left Bank Brasserie\u003c/strong> \u003ca href=\"http://www.kqed.org/assets/pdf/food/jp-menu.pdf\">view menu\u003c/a> (pdf)\u003cbr>\n635 Santa Cruz Ave, Menlo Park\u003cbr>\n6pm Happy Birthday Dinner and Live Auction\u003cbr>\n$150 per person\u003cbr>\n\u003ca href=\"http://www.cityboxoffice.com/default.asp?SearchText=jacques+pepin&Go.x=0&Go.y=0&Go=Go\">Get Tickets\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Saturday, October 9\u003c/strong>\u003cbr>\nJoin Jacques for \"Fantastic Food, Terrific Techniques and a Tempting Taste\" and be present for a taping of a special TV fundraising show. Experience all this in the enchanting underwater fantasy setting at Farallon Restaurant. Jacques demonstrates recipes, chats with Chef/owner Mark Franz and KQED's Greg Sherwood. You can sample the food and join in the toast with mimosas and a surprise birthday cake for Jacques.\u003c/p>\n\u003cp>\u003cstrong>Farallon Restaurant\u003c/strong>\u003cbr>\n450 Post Street, San Francisco\u003cbr>\n10am to noon OR 1pm to 3pm\u003cbr>\n$95 per person\u003cbr>\n\u003ca href=\"http://www.cityboxoffice.com/default.asp?SearchText=jacques+pepin&Go.x=0&Go.y=0&Go=Go\">Get Tickets\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Thursday, October 14\u003c/strong>\u003cbr>\nWine and Sustainable Seafood Hors d'oeuvres Reception\u003cbr>\nToast and sing happy birthday to Jacques Pépin in San Francisco while basking in the panoramic views of the Bay at this spectacular setting. Chef/Owner Mark Franz, Executive Chef Parke Ulrich, and Executive Pastry Chef Emily Luchetti will be there to help celebrate.\u003c/p>\n\u003cp>\u003cstrong>Waterbar*\u003c/strong>\u003cbr>\n399 The Embarcadero South (between Folsom and Harrison)\u003cbr>\n6pm - 8pm Wine and Sustainable Seafood Hors d'oeuvres Reception\u003cbr>\n$125 per person\u003cbr>\n\u003ca href=\"http://www.cityboxoffice.com/default.asp?SearchText=jacques+pepin&Go.x=0&Go.y=0&Go=Go\">Get Tickets\u003c/a>\u003c/p>\n\u003cp>*Waterbar will also be offering a Jacques Pépin Inspired Special Menu on October 14. For dinner reservations, call 415.284.9922\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Reservations for Jacques Pépin's 75th Birthday celebrations are available through City Box Office at 415.392.4400 or \u003ca href=\"http://www.cityboxoffice.com/default.asp?SearchText=jacques+pepin&Go.x=0&Go.y=0&Go=Go\">cityboxoffice.com\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Secrets from a Chef: Chez TJ's Scott Nishiyama",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/scott-nishiyama300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/scott-nishiyama300.jpg\" alt=\"Scott Nishiyama\" title=\"Scott Nishiyama\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-16944\">\u003c/a>\u003cbr>\nMichelin star rated \u003ca href=\"http://www.cheztj.com/\">Chez TJ's\u003c/a> Executive Chef Scott Nishiyama was one of this year's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/17/rising-star-chefs-afterglow/\">Rising Star Chefs\u003c/a>. For the event, he served a Moulard duck foie gras, niege, blackberry, and sunchoke dish with house-mustard bread. BAB's Stephanie Im called this one \"simply divine\" in her coverage of the event. Another dish that clinched it according to the Star Chefs site was his sablefish with leeks fondue, Manila clams, Perigord truffle and potatoes Sarladaise. Before coming to Chez TJ, Nishiyama also cooked locally at Yoshi's, as well as for at the French Laundry for Thomas Keller, and for Daniel Boulud, and Laurent Tourondel. \u003c/p>\n\u003cp>Nishiyama is a native of Hawaii who was educated at MIT before becoming a chef. He was recently married to his wife Joy, who he met through an old college classmate from MIT. In keeping with his chef background, the focus was on the food, and the location was at the Carneros Inn, a wine country destination. Nishiyama sounded like he was smiling on the phone when he reported on the nuptials: \"We spent most of the time with family and friends. Everyone had a great time, and we were there for a week.\" \u003c/p>\n\u003cp>\u003cstrong>The Favorites\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.tiedhouse.com/\">Tied House\u003c/a>, next door to Chez TJ. \"It's right next door. They have good beer there.\" If ever you wanted to see cooks from a Michelin star rated restaurant, this might be the spot. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sumiyakitori.com/\">Sumiya\u003c/a>: for what he calls \"authentic Japanese BBQ\" yakitori. \"I go for the more adventurous skewers, like beef tongue, and chicken heart. My favorite is chicken cartilage. I love it because of the texture. That little crunch in the mouth….\"\u003c/p>\n\u003cp>\u003ca href=\"http://cheeseboardcollective.coop/\">Cheeseboard Pizza\u003c/a>, \"When I used to live in Emeryville, I'd always pick up a cheese pizza there on my day off. They have such great selection, and I'd get some cheese next door, too.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>: \"I like to find different ingredients and produce (at Berkeley Bowl). They have a such a selection there.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.piperade.com/nav.swf\">Piperade\u003c/a>: \"The appetizers are amazing. Dungeness crab salad, piquillo peppers with goats cheese and raisins. Phenomenal.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a>: \"Very authentic and fresh.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>: \"Done well.\"\u003c/p>\n\u003cp>For desserts, \u003ca href=\"http://www.starchefs.com/cook/content/pastry-chef-catherine-schimenti-michael-mina-san-francisco-ca\">Michael Mina\u003c/a> is \"phenomenal. Catherine (Schimenti) is the pastry chef. Mina has a great idea, of doing the three components on the plate.\"\u003c/p>\n\u003cp>Nishiyama considers \u003ca href=\"http://michaelmina.net/restaurant.php?restaurant_id=3\">RN74\u003c/a> to be a great spot to \"hang out and get a drink.\"\u003c/p>\n\u003cp>To get a sweet fix, Nishiyama indulges at \u003ca href=\"http://rockridgemarkethall.com/\">Market Hall\u003c/a>, in Rockridge, where he likes to pick up a bag of Ricciarelli's almond cookies. \"They are phenomenal. I could eat a dozen.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When he worked at \u003ca href=\"http://www.yoshis.com/sanfrancisco\">Yoshi's\u003c/a>, he'd go out to eat post-work at a lot of the Korean spots nearby. Japan town was another haunt during that job. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/scott-nishiyama300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/scott-nishiyama300.jpg\" alt=\"Scott Nishiyama\" title=\"Scott Nishiyama\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-16944\">\u003c/a>\u003cbr>\nMichelin star rated \u003ca href=\"http://www.cheztj.com/\">Chez TJ's\u003c/a> Executive Chef Scott Nishiyama was one of this year's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/17/rising-star-chefs-afterglow/\">Rising Star Chefs\u003c/a>. For the event, he served a Moulard duck foie gras, niege, blackberry, and sunchoke dish with house-mustard bread. BAB's Stephanie Im called this one \"simply divine\" in her coverage of the event. Another dish that clinched it according to the Star Chefs site was his sablefish with leeks fondue, Manila clams, Perigord truffle and potatoes Sarladaise. Before coming to Chez TJ, Nishiyama also cooked locally at Yoshi's, as well as for at the French Laundry for Thomas Keller, and for Daniel Boulud, and Laurent Tourondel. \u003c/p>\n\u003cp>Nishiyama is a native of Hawaii who was educated at MIT before becoming a chef. He was recently married to his wife Joy, who he met through an old college classmate from MIT. In keeping with his chef background, the focus was on the food, and the location was at the Carneros Inn, a wine country destination. Nishiyama sounded like he was smiling on the phone when he reported on the nuptials: \"We spent most of the time with family and friends. Everyone had a great time, and we were there for a week.\" \u003c/p>\n\u003cp>\u003cstrong>The Favorites\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.tiedhouse.com/\">Tied House\u003c/a>, next door to Chez TJ. \"It's right next door. They have good beer there.\" If ever you wanted to see cooks from a Michelin star rated restaurant, this might be the spot. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sumiyakitori.com/\">Sumiya\u003c/a>: for what he calls \"authentic Japanese BBQ\" yakitori. \"I go for the more adventurous skewers, like beef tongue, and chicken heart. My favorite is chicken cartilage. I love it because of the texture. That little crunch in the mouth….\"\u003c/p>\n\u003cp>\u003ca href=\"http://cheeseboardcollective.coop/\">Cheeseboard Pizza\u003c/a>, \"When I used to live in Emeryville, I'd always pick up a cheese pizza there on my day off. They have such great selection, and I'd get some cheese next door, too.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>: \"I like to find different ingredients and produce (at Berkeley Bowl). They have a such a selection there.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.piperade.com/nav.swf\">Piperade\u003c/a>: \"The appetizers are amazing. Dungeness crab salad, piquillo peppers with goats cheese and raisins. Phenomenal.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a>: \"Very authentic and fresh.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>: \"Done well.\"\u003c/p>\n\u003cp>For desserts, \u003ca href=\"http://www.starchefs.com/cook/content/pastry-chef-catherine-schimenti-michael-mina-san-francisco-ca\">Michael Mina\u003c/a> is \"phenomenal. Catherine (Schimenti) is the pastry chef. Mina has a great idea, of doing the three components on the plate.\"\u003c/p>\n\u003cp>Nishiyama considers \u003ca href=\"http://michaelmina.net/restaurant.php?restaurant_id=3\">RN74\u003c/a> to be a great spot to \"hang out and get a drink.\"\u003c/p>\n\u003cp>To get a sweet fix, Nishiyama indulges at \u003ca href=\"http://rockridgemarkethall.com/\">Market Hall\u003c/a>, in Rockridge, where he likes to pick up a bag of Ricciarelli's almond cookies. \"They are phenomenal. I could eat a dozen.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When he worked at \u003ca href=\"http://www.yoshis.com/sanfrancisco\">Yoshi's\u003c/a>, he'd go out to eat post-work at a lot of the Korean spots nearby. Japan town was another haunt during that job. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Secrets from a Chef: Café des Amis's Gordon Drysdale",
"title": "Secrets from a Chef: Café des Amis's Gordon Drysdale",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/gordon-drysdale500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/gordon-drysdale500.jpg\" alt=\"Gordon Drysdale\" title=\"Gordon Drysdale\" width=\"500\" height=\"569\" class=\"alignnone size-full wp-image-16761\">\u003c/a>\u003c/p>\n\u003cp>Chef \u003cstrong>Gordon Drysdale\u003c/strong> is back in the kitchen, at the newly opened \u003ca href=\"http://www.cafedesamissf.com/\">Café Des Amis\u003c/a>, a Union Street restaurant project that he has been working on via his role as Chef & Partner for the locally owned Bacchus Management Group. Drysdale is also in charge of the kitchens at Pizza Antica locations, which recently opened a Santa Monica outpost. Drysdale still fields requests for his trademark dish of Brussels sprouts salad, which he calls an unlikely best seller, \"It's like having rutabaga on the menu, with 100s of thousands of people asking 'when will it be on the menu?'\" adding he's happy to have a popular dish that resonates. The dish first caught notice in the late 1990s, at his much celebrated \u003ca href=\"http://www.facebook.com/group.php?gid=81678378367\">Gordon's House of Fine Eats\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The Favorites\u003c/strong>\u003cbr>\nDrysdale has lived in the Homestead Valley area of Mill Valley for years, with his wife Susie, and two pre-teen sons, Miles, and Monroe. The Rochester, New York native describes the area as \"old timey and cool, very Kerouac-ish.\" He admits that he likes to dine out with the family when he has a day off, but given the chance, \"I'd probably go to Benu tonight if I could, like everyone else.\" The chef has visited \u003ca href=\"http://www.yelp.com/biz/royal-thai-restaurant-san-rafael\">Royal Thai Restaurant\u003c/a> in San Rafael at least 900 times in the past twenty years, and he orders the same three dishes each visit. \"Tofu with spicy green beans and basil; wheat gluten with potato and yellow curry; and ground pork with lime and chili. My older son, Miles gets his own order of the ground pork dish, and Monroe digs into the chicken satay.\" This restaurant gets the highest praise from Drysdale, who said, \"it's the most consistent restaurant I've eaten anywhere. In my life.' \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/cactus-cafe-mill-valley\">Cactus Café\u003c/a> in Mill Valley is where Drysdale likes to eat a house salad with \"what tastes like a marjoram laced dressing, very interesting. It comes with a quesadilla, and is very simple. For a son of authentic British stock, this is very easy to take.\" \u003c/p>\n\u003cp>Drysdale deadpans, \"We're always looking for some variation on the theme of white for Monroe: pasta, pizza, and French fries.\" \u003ca href=\"http://www.mamacitasf.com/\">Mamacita\u003c/a> in the Marina keeps his sons happy, where carnitas tacos with guacamole grace the table. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Special Occasions, Sweets\u003c/strong>\u003cbr>\nFor his wedding anniversary in October, Drysdale and Susie go to \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>. Chef David Kinch’s food is \"lighter, with more 'unexpected' going on. And the sommelier does the most amazing wine pairings with the food. It's a raw deal that Manresa only has one Michelin star.\" The two also trek to \u003ca href=\"http://www.powellsss.com/go/index.cfm\">Powell's Sweet Shoppe\u003c/a> in Los Gatos, to buy sweet treats for their sons in a store that \"has almost an Eisenhower feel to it.' \u003ca href=\"http://www.miettecakes.com/\">Miette\u003c/a> in the Ferry Building is another go-to for the sweet fixes. \u003c/p>\n\u003cp>\"If I every have another New Year's Eve free, I'd spend it at \u003ca href=\"http://www.bixrestaurant.com/\">Bix\u003c/a>\" where he was the opening chef for the Doug Biederbeck-Real Restaurant Gold Coast spot. He and Susie spent many a memorable night there, and \"it's flat out magical, and hard to beat expectations here. Doug Biederbeck really draws it out on New Year's.\"\u003c/p>\n\u003cp>\u003cstrong>Produce and The Big Mac\u003c/strong>\u003cbr>\nThe \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080805091943.active\">Marin Farmers Market\u003c/a> is \"for my money, the one to beat,\" said Drysdale. \"There's some charm to the Ferry Plaza... a lot of great things go on there.\" Drysdale packs a bag lunch in his car daily, with \"annoyingly healthy\" carrots, celery, and apples. \"But in that bag, there's always chocolate,\" he said. \"I am a recent devotee and passionate fan of \u003ca href=\"http://www.tcho.com/\">TCHO\u003c/a>.\" Chocolate is a guilty pleasure, and once a year, he and Susie have a ritual Big Mac with extra pickles from McDonald's. Adding pickles \"makes sure they are making it right then and there, right.\" Still, \"I may never do it again,\" and am loathe to admit it is an item he consumes, even once a year.\u003c/p>\n\u003cp>\u003cstrong>Chefs & Cookbooks That Inspire\u003c/strong>\u003cbr>\n\"I am a lifelong, ardent and passionate believer in \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/03/scouting-alice-waters-bay-area-eats/\">Alice Waters\u003c/a>. Of course I am,\" said Drysdale, adding, \"Who isn't?\" He loves the \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse Café\u003c/a>, and the simple pleasure one gets there, that \"you can't get anywhere else. A perfect peach, lightly chilled. Some may deter, but I love a perfect peach sometimes. The \u003ca href=\"http://www.amazon.com/Chez-Panisse-Cookbook-Alice-Waters/dp/0060175834\">Chez Panisse Café cookbook\u003c/a> is wonderful, and I can't wait for the December-January run of steelhead to do steelhead roe.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Drysdale has been using \u003ca href=\"http://www.ciachef.edu/admissions/spotlight/spotlight.asp?iSpotID=450\">Jasper White's\u003c/a> Cooking from New England cookbook for twenty-five years, and also loves the books and restaurants of \u003ca href=\"http://www.mariobatali.com/\">Mario Batali\u003c/a>. \u003ca href=\"http://www.paula-wolfert.com/\">Paula Wolfert\u003c/a> is another favorite resource, for her \"cool, weird recipes that make me go 'Huh, wow, okay.\"' \u003c/p>\n\n",
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"excerpt": "Chef Gordon Drysdale is back in the kitchen, at the newly opened Café Des Amis, a Union Street restaurant project that he has been working on via his role as Chef & Partner for the locally owned Bacchus Management Group. Drysdale is also in charge of the kitchens at Pizza Antica locations, which recently opened a Santa Monica outpost. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/gordon-drysdale500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/gordon-drysdale500.jpg\" alt=\"Gordon Drysdale\" title=\"Gordon Drysdale\" width=\"500\" height=\"569\" class=\"alignnone size-full wp-image-16761\">\u003c/a>\u003c/p>\n\u003cp>Chef \u003cstrong>Gordon Drysdale\u003c/strong> is back in the kitchen, at the newly opened \u003ca href=\"http://www.cafedesamissf.com/\">Café Des Amis\u003c/a>, a Union Street restaurant project that he has been working on via his role as Chef & Partner for the locally owned Bacchus Management Group. Drysdale is also in charge of the kitchens at Pizza Antica locations, which recently opened a Santa Monica outpost. Drysdale still fields requests for his trademark dish of Brussels sprouts salad, which he calls an unlikely best seller, \"It's like having rutabaga on the menu, with 100s of thousands of people asking 'when will it be on the menu?'\" adding he's happy to have a popular dish that resonates. The dish first caught notice in the late 1990s, at his much celebrated \u003ca href=\"http://www.facebook.com/group.php?gid=81678378367\">Gordon's House of Fine Eats\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The Favorites\u003c/strong>\u003cbr>\nDrysdale has lived in the Homestead Valley area of Mill Valley for years, with his wife Susie, and two pre-teen sons, Miles, and Monroe. The Rochester, New York native describes the area as \"old timey and cool, very Kerouac-ish.\" He admits that he likes to dine out with the family when he has a day off, but given the chance, \"I'd probably go to Benu tonight if I could, like everyone else.\" The chef has visited \u003ca href=\"http://www.yelp.com/biz/royal-thai-restaurant-san-rafael\">Royal Thai Restaurant\u003c/a> in San Rafael at least 900 times in the past twenty years, and he orders the same three dishes each visit. \"Tofu with spicy green beans and basil; wheat gluten with potato and yellow curry; and ground pork with lime and chili. My older son, Miles gets his own order of the ground pork dish, and Monroe digs into the chicken satay.\" This restaurant gets the highest praise from Drysdale, who said, \"it's the most consistent restaurant I've eaten anywhere. In my life.' \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/cactus-cafe-mill-valley\">Cactus Café\u003c/a> in Mill Valley is where Drysdale likes to eat a house salad with \"what tastes like a marjoram laced dressing, very interesting. It comes with a quesadilla, and is very simple. For a son of authentic British stock, this is very easy to take.\" \u003c/p>\n\u003cp>Drysdale deadpans, \"We're always looking for some variation on the theme of white for Monroe: pasta, pizza, and French fries.\" \u003ca href=\"http://www.mamacitasf.com/\">Mamacita\u003c/a> in the Marina keeps his sons happy, where carnitas tacos with guacamole grace the table. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Special Occasions, Sweets\u003c/strong>\u003cbr>\nFor his wedding anniversary in October, Drysdale and Susie go to \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>. Chef David Kinch’s food is \"lighter, with more 'unexpected' going on. And the sommelier does the most amazing wine pairings with the food. It's a raw deal that Manresa only has one Michelin star.\" The two also trek to \u003ca href=\"http://www.powellsss.com/go/index.cfm\">Powell's Sweet Shoppe\u003c/a> in Los Gatos, to buy sweet treats for their sons in a store that \"has almost an Eisenhower feel to it.' \u003ca href=\"http://www.miettecakes.com/\">Miette\u003c/a> in the Ferry Building is another go-to for the sweet fixes. \u003c/p>\n\u003cp>\"If I every have another New Year's Eve free, I'd spend it at \u003ca href=\"http://www.bixrestaurant.com/\">Bix\u003c/a>\" where he was the opening chef for the Doug Biederbeck-Real Restaurant Gold Coast spot. He and Susie spent many a memorable night there, and \"it's flat out magical, and hard to beat expectations here. Doug Biederbeck really draws it out on New Year's.\"\u003c/p>\n\u003cp>\u003cstrong>Produce and The Big Mac\u003c/strong>\u003cbr>\nThe \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080805091943.active\">Marin Farmers Market\u003c/a> is \"for my money, the one to beat,\" said Drysdale. \"There's some charm to the Ferry Plaza... a lot of great things go on there.\" Drysdale packs a bag lunch in his car daily, with \"annoyingly healthy\" carrots, celery, and apples. \"But in that bag, there's always chocolate,\" he said. \"I am a recent devotee and passionate fan of \u003ca href=\"http://www.tcho.com/\">TCHO\u003c/a>.\" Chocolate is a guilty pleasure, and once a year, he and Susie have a ritual Big Mac with extra pickles from McDonald's. Adding pickles \"makes sure they are making it right then and there, right.\" Still, \"I may never do it again,\" and am loathe to admit it is an item he consumes, even once a year.\u003c/p>\n\u003cp>\u003cstrong>Chefs & Cookbooks That Inspire\u003c/strong>\u003cbr>\n\"I am a lifelong, ardent and passionate believer in \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/03/scouting-alice-waters-bay-area-eats/\">Alice Waters\u003c/a>. Of course I am,\" said Drysdale, adding, \"Who isn't?\" He loves the \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse Café\u003c/a>, and the simple pleasure one gets there, that \"you can't get anywhere else. A perfect peach, lightly chilled. Some may deter, but I love a perfect peach sometimes. The \u003ca href=\"http://www.amazon.com/Chez-Panisse-Cookbook-Alice-Waters/dp/0060175834\">Chez Panisse Café cookbook\u003c/a> is wonderful, and I can't wait for the December-January run of steelhead to do steelhead roe.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Drysdale has been using \u003ca href=\"http://www.ciachef.edu/admissions/spotlight/spotlight.asp?iSpotID=450\">Jasper White's\u003c/a> Cooking from New England cookbook for twenty-five years, and also loves the books and restaurants of \u003ca href=\"http://www.mariobatali.com/\">Mario Batali\u003c/a>. \u003ca href=\"http://www.paula-wolfert.com/\">Paula Wolfert\u003c/a> is another favorite resource, for her \"cool, weird recipes that make me go 'Huh, wow, okay.\"' \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Chefs: The Future of Food Media, Hog in the Fog, Delfina vs. Spruce ",
"title": "SF Chefs: The Future of Food Media, Hog in the Fog, Delfina vs. Spruce ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cblockquote>\u003cp>There's nothing like the \"Bauer Bump.\"\u003c/p>\u003c/blockquote>\n\u003cp>Blogs, Tweets, Yelp write-ups, email newsletters, check-ins on Foursquare-- the new social-media options may be the shiniest, coolest toys on the block right now, as evidenced by the full house attending \u003ca href=\"http://www.sfchefsfoodwine.com/Seminars.aspx#Future\">The Future of Food Media\u003c/a>, one of several industry seminars presented as part of \u003ca href=\"http://www.sfchefsfoodwine.com/default.aspx\">SF Chefs 2010\u003c/a>.\u003c/p>\n\u003cp> But after a 90 minute discussion between Oracle corporate chef \u003ca href=\"http://twitter.com/Rdlewisjr\">Robbie Lewis\u003c/a>, \u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> executive Ruggy Joesten, \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a> owner Anna Weinberg, PR specialist \u003ca href=\"http://www.afandco.com/about/andrew.html\">Andrew Freeman\u003c/a>, and moderator \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/\">Paolo Lucchesi\u003c/a> of San Francisco Chronicle's \u003cem>Inside Scoop SF\u003c/em>, it came down to this: A great review from \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/\">Michael Bauer\u003c/a>, the Chronicle's longtime head restaurant critic, is \u003cem>still\u003c/em> the golden ticket that every restaurant dreams of, the one sure-fire way to guarantee a full house for months to come.\u003c/p>\n\u003cp>For the longtime print writers, editors, and public-relations folks in the audience (as well as, presumably, Bauer himself, who was seated unobtrusively near the back of the room), it was satisfying to hear Anna Weinberg, owner of Marlowe, insist that Bauer's dubbing their lamb-laced bacon cheeseburger \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/2010/04/07/the-hunt-is-on-for-the-best-hamburger-in-san-francisco/\">the best in the city\u003c/a> had an instant, and huge, impact on her business. \u003c/p>\n\u003cp>(And that burger was no accident; Weinberg and her chef Jennifer Puccio did loads of food trend research before opening, looking for what local diners really get passionate about. Which turned out to be, unsurprisingly, pizza and burgers.)\u003c/p>\n\u003cp>For all that Yelp's Joesten had to say about his company's proprietary, scam-searching algorithm for rating and ranking user reviews, a smart professional critic whose palate and judgment you trust is still a more reliable guide than a blogger hoping for perks and freebies, or an anonymous poster with any number of axes to grind. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And there's the other bonus: good writing! Among all the long-winded digressions about data mining and statistical analytics (which got many of the industry types and interested foodies fidgeting in their seats and yes, probably checking their tweets), no one mentioned the enjoyment value of professional criticism until the closing minutes, when audience member Jan Newberry, food editor of \u003ca href=\"http://www.sanfranmag.com\">San Francisco\u003c/a> magazine, noted that no one goes to Yelp for the prose, whereas good criticism is also good writing--entertaining, informative, able to put a restaurant, its chef, and its scene into a social, gastronomic, and cultural context.\u003c/p>\n\u003cp>(As a former restaurant critic for both the Bay Guardian and San Francisco magazine, I was often asked how I \"got paid to eat.\" My response? I didn't get paid to eat, I got paid to write. Eating was just what I happened to write about.)\u003c/p>\n\u003cp>Still, there was lots to say about how a restaurant, or a chef, can build a community and a brand through judicious use of Twitter, blogs, Yelp, and more.\u003c/p>\n\u003cblockquote>\u003cp> As Weinberg noted, \"It's a free 24 hour a day focus group. Looking on places like Yelp, you can start to see trends. If 10 posts in a week tell you the soup isn't so great or the bartender was rude, you know that maybe it's time to get a better soup, or a better bartender.\" \u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>Said Lewis, \"You can use to engage your customers, start a direct dialogue with guests, ask for feedback rather than it getting blasted all over the internet. It can be great for customer touch-back, especially when they've given you positive comments. Thanking someone for a positive post builds loyalty instantly.\"\u003c/p>\u003c/blockquote>\n\u003cp>According to Lewis, customers love to get a glimpse \"behind the velvet rope,\" and hearing that the sommelier is really jazzed about a new Cab or that the pastry chef is doing something fantastic with the season's first pluots can galvanize these would-be insiders into showing up that very night. \u003c/p>\n\u003cp>But how much transparency is too much?\u003c/p>\n\u003cblockquote>\u003cp> Said Lucchesi, to much laughter from the audience, \"You know, Eric Ripert of Le Bernardin in NYC just started tweeting. Now, he's James Bond suave, with an olive-oil French accent, probably one of the world's most respected chefs. But his tweets read like a 12-year-old girl is writing them!\"\u003c/p>\u003c/blockquote>\n\u003cp>The Mayor was a no-show to the Grand Tent's grand ribbon-cutting shortly after the panel concluded, but that didn't stop the crowd from oohing over the dramatic sabering of a magnum of Domaine Chandon, or the star-studded posse of chefs and restauranteurs clustered around the thick orange ribbon. And with a scissor and a snip, the crowd surged forward to check out Friday's main event, \"\u003ca href=\"http://www.sfchefsfoodwine.com/OpeningParty.aspx\">Hog in the Fog\u003c/a>,\" a food-and-cocktail walk-around under a big white tent in Union Square.\u003c/p>\n\u003cp>It helped to like pork in all its myriad forms, since besides the figs, grapes, and Cowgirl Creamery cheeses offered at the \u003ca href=\"http://www.cuesa.org\"> CUESA\u003c/a> table, there was almost nothing for vegetarians, save a lot of tasty cocktails. Table after table offered pork cured, pork braised, pork shredded, or pork confit'd. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hoofhead500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hoofhead500.jpg\" alt=\"head and hoof\" title=\"head and hoof\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16242\">\u003c/a>\u003c/p>\n\u003cp>No pork crudo was in evidence, but there were plenty of jiggly slices of \"head and hoof\" terrine topped with pickled mustard seeds. (Made by Chris Cosentino of Incanto, as if you had to ask). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/PoggioPig500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/PoggioPig500.jpg\" alt=\"Poggio Pig\" title=\"Poggio Pig\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16246\">\u003c/a>\u003c/p>\n\u003cp>Poggio's Peter McNee laid out a lavish spread of salume, all made from a single pig, including sliced \"pigstrami,\" mortadella, chocolate-brown \"bloodella,\" and more, plus poached cotechino sausage over lentils (a classic Bolognese pairing) and fermented summer sausage on sauerkraut. \u003c/p>\n\u003cp>Homer Simpson would have been in heaven (\"Porkchops and bacon, my two favorite animals!\") but after the sixth or seventh porky bite, the octopus tentacles made by A16's Liza Shaw starting looking mighty good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/NicoletteManescalchi-LizaShaw-RossWunderlich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/NicoletteManescalchi-LizaShaw-RossWunderlich.jpg\" alt=\"Nicolette Manescalchi and Liza Shaw and Ross Wunderlich\" title=\"Nicolette Manescalchi and Liza Shaw and Ross Wunderlich\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16244\">\u003c/a>\u003cbr>\n\u003cem>Nicolette Manescalchi, Liza Shaw and Ross Wunderlich\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>Why octopus? \"Well, I love squid, octopus, all that stuff.\" said Shaw. Sometimes you have to choose between cooking for the people or cooking for chefs. Today, I decided to cook for the chefs. The people will follow!\"\u003c/p>\u003c/blockquote>\n\u003cp>And her octopus tentacles on a stick, with slippery onion and a vivid, herby green-tomato salsa verde, were double-plus good. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/octopus500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/octopus500.jpg\" alt=\"octopus\" title=\"octopus\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16245\">\u003c/a>\u003c/p>\n\u003cp>You could wash down all that pork with many different cocktails, as long as your taste ran to tart, dry, and spicy. San Francisco bartenders continue to love their bitters, from the aromatic bitters (made from cinnamon, allspice, cardamom, and cassia) in the Rye Buck (Wild Turkey, house-made ginger syrup, lime) from Rye to the orange bitters in the cayenne sugar-rimmed Smoking Gun (Combier orange liqueur, Hennessey Black cognac, smoked peach puree) from Otis. \u003c/p>\n\u003cp>Everything seemed to have lemon or lime, ginger or cinnamon, plus a dash of herbal/anise flavor, in the form of Chartreuse, Herbsaint, or absinthe. Acknowledging that bartenders have their groupies and their name-brand just like chefs, each bar table had a board announcing the bartender's name and his (yes, they were all male) liquor of choice above the table. \u003c/p>\n\u003cp>The next morning, it was time for the \u003ca href=\"http://www.sfchefsfoodwine.com/SaturdayMorning.aspx#Family\">Anolon Chef Challenge: Restaurant Family Feud\u003c/a> (Delfina vs. Spruce), hosted by the Food Network's Aida Mollenkamp and judged by Jan Newberry, Steffan Terje (Perbacco, Barbacco) and Chronicle editor Miriam Morgan. The same conference room was now a Top Chef-style kitchen, with portable cooktop (but no running water), myriad bottles of wine and olive oil, and both a secret ingredient and a mystery basket of seasonal produce, courtesy of CUESA. \u003c/p>\n\u003cp>The secret ingredient? Local sustainable seafood, including Monterey Bay squid, sardines, and sole. The produce basket had just about everything you could find at Ferry Plaza: tomatoes of all sizes and colors, new potatoes, corn, herbs, figs, nectarines, melons, plums, onions, leeks, and more. The challenge? Three courses, one hour, two chefs on each team. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mark-sullivan500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mark-sullivan500.jpg\" alt=\"Mark Sullivan\" title=\"Mark Sullivan\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16243\">\u003c/a>\u003cbr>\n\u003cem>Mark Sullivan from Spruce\u003c/em>\u003c/p>\n\u003cp>As you might imagine, chefs know how to focus, and halfway through their allotted time, you could hone a Wusthof knife off the single-minded attention beaming down from Delfina's Craig Stoll and Anthony Strong and Spruce's Mark Sullivan and Ben Cohn. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/craig-stoll500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/craig-stoll500.jpg\" alt=\"Craig Stoll\" title=\"Craig Stoll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16240\">\u003c/a>\u003cbr>\n\u003cem>Craig Stoll from Delfina\u003c/em>\u003c/p>\n\u003cp>They had little time or energy for chit-chat, which left Mollenkamp to carry the show, without TV's benefit of tomato-chopping close-ups or suspense-building commercial breaks. But the judges did chime in here and there, as when Mollenkamp asked Terje about his favorite summer produce. \u003c/p>\n\u003cblockquote>\u003cp>\"Summer is hard for me,\" Terje admitted. \"It's like culinary ADD. Winter is more forgiving. Now, when something hits the market, you have to be ready for it right away.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/delfina-dishes500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/delfina-dishes500.jpg\" alt=\"Delfina dishes\" title=\"Delfina dishes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16241\">\u003c/a>\u003cbr>\n\u003cem>Delfina dishes\u003c/em>\u003c/p>\n\u003cp>The final menus? For Delfina, handmade tonarelli pasta with sardines, fennel, grapes, capers, and toasted breadcrumbs, followed by an impromptu toss of charred peppers, anchovies, and poached squid with pureed and diced tomatoes, lemon, capers and olives, and finally rolled sole poached with fish fumet, white wine, and herbs over tomatoes stewed in tomato juice and camomile tea.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/spruce-dishes500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/spruce-dishes500.jpg\" alt=\"Spruce dishes\" title=\"Spruce dishes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16238\">\u003c/a>\u003cbr>\n\u003cem>Spruce dishes\u003c/em>\u003c/p>\n\u003cp>For Spruce, the meal began with a clear tomato-water gazpacho with diced tomatoes and mint, followed by seared sardine over a pork-and-tomato broth with peppers and smoked paprika, then poached sole and squid with leeks, potatoes, and a basil pistou.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The winner? By just the smallest of margins, Delfina. The audience cheered, the chefs toasted each other with well-deserved beers, and the audience, tantalized by unbearably delicious aromas (but no tastes) during the past two hours, headed to the Grand Tent for another chef-and-cocktail go-round. \u003c/p>\n\n",
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"excerpt": "Pork, bitters, social media, local chefs going at it knife to knife: there was a lot going on during this week's \u003cem>SF Chefs 2010\u003c/em>. Here's a taste.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cblockquote>\u003cp>There's nothing like the \"Bauer Bump.\"\u003c/p>\u003c/blockquote>\n\u003cp>Blogs, Tweets, Yelp write-ups, email newsletters, check-ins on Foursquare-- the new social-media options may be the shiniest, coolest toys on the block right now, as evidenced by the full house attending \u003ca href=\"http://www.sfchefsfoodwine.com/Seminars.aspx#Future\">The Future of Food Media\u003c/a>, one of several industry seminars presented as part of \u003ca href=\"http://www.sfchefsfoodwine.com/default.aspx\">SF Chefs 2010\u003c/a>.\u003c/p>\n\u003cp> But after a 90 minute discussion between Oracle corporate chef \u003ca href=\"http://twitter.com/Rdlewisjr\">Robbie Lewis\u003c/a>, \u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> executive Ruggy Joesten, \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a> owner Anna Weinberg, PR specialist \u003ca href=\"http://www.afandco.com/about/andrew.html\">Andrew Freeman\u003c/a>, and moderator \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/\">Paolo Lucchesi\u003c/a> of San Francisco Chronicle's \u003cem>Inside Scoop SF\u003c/em>, it came down to this: A great review from \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/\">Michael Bauer\u003c/a>, the Chronicle's longtime head restaurant critic, is \u003cem>still\u003c/em> the golden ticket that every restaurant dreams of, the one sure-fire way to guarantee a full house for months to come.\u003c/p>\n\u003cp>For the longtime print writers, editors, and public-relations folks in the audience (as well as, presumably, Bauer himself, who was seated unobtrusively near the back of the room), it was satisfying to hear Anna Weinberg, owner of Marlowe, insist that Bauer's dubbing their lamb-laced bacon cheeseburger \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/2010/04/07/the-hunt-is-on-for-the-best-hamburger-in-san-francisco/\">the best in the city\u003c/a> had an instant, and huge, impact on her business. \u003c/p>\n\u003cp>(And that burger was no accident; Weinberg and her chef Jennifer Puccio did loads of food trend research before opening, looking for what local diners really get passionate about. Which turned out to be, unsurprisingly, pizza and burgers.)\u003c/p>\n\u003cp>For all that Yelp's Joesten had to say about his company's proprietary, scam-searching algorithm for rating and ranking user reviews, a smart professional critic whose palate and judgment you trust is still a more reliable guide than a blogger hoping for perks and freebies, or an anonymous poster with any number of axes to grind. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And there's the other bonus: good writing! Among all the long-winded digressions about data mining and statistical analytics (which got many of the industry types and interested foodies fidgeting in their seats and yes, probably checking their tweets), no one mentioned the enjoyment value of professional criticism until the closing minutes, when audience member Jan Newberry, food editor of \u003ca href=\"http://www.sanfranmag.com\">San Francisco\u003c/a> magazine, noted that no one goes to Yelp for the prose, whereas good criticism is also good writing--entertaining, informative, able to put a restaurant, its chef, and its scene into a social, gastronomic, and cultural context.\u003c/p>\n\u003cp>(As a former restaurant critic for both the Bay Guardian and San Francisco magazine, I was often asked how I \"got paid to eat.\" My response? I didn't get paid to eat, I got paid to write. Eating was just what I happened to write about.)\u003c/p>\n\u003cp>Still, there was lots to say about how a restaurant, or a chef, can build a community and a brand through judicious use of Twitter, blogs, Yelp, and more.\u003c/p>\n\u003cblockquote>\u003cp> As Weinberg noted, \"It's a free 24 hour a day focus group. Looking on places like Yelp, you can start to see trends. If 10 posts in a week tell you the soup isn't so great or the bartender was rude, you know that maybe it's time to get a better soup, or a better bartender.\" \u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>Said Lewis, \"You can use to engage your customers, start a direct dialogue with guests, ask for feedback rather than it getting blasted all over the internet. It can be great for customer touch-back, especially when they've given you positive comments. Thanking someone for a positive post builds loyalty instantly.\"\u003c/p>\u003c/blockquote>\n\u003cp>According to Lewis, customers love to get a glimpse \"behind the velvet rope,\" and hearing that the sommelier is really jazzed about a new Cab or that the pastry chef is doing something fantastic with the season's first pluots can galvanize these would-be insiders into showing up that very night. \u003c/p>\n\u003cp>But how much transparency is too much?\u003c/p>\n\u003cblockquote>\u003cp> Said Lucchesi, to much laughter from the audience, \"You know, Eric Ripert of Le Bernardin in NYC just started tweeting. Now, he's James Bond suave, with an olive-oil French accent, probably one of the world's most respected chefs. But his tweets read like a 12-year-old girl is writing them!\"\u003c/p>\u003c/blockquote>\n\u003cp>The Mayor was a no-show to the Grand Tent's grand ribbon-cutting shortly after the panel concluded, but that didn't stop the crowd from oohing over the dramatic sabering of a magnum of Domaine Chandon, or the star-studded posse of chefs and restauranteurs clustered around the thick orange ribbon. And with a scissor and a snip, the crowd surged forward to check out Friday's main event, \"\u003ca href=\"http://www.sfchefsfoodwine.com/OpeningParty.aspx\">Hog in the Fog\u003c/a>,\" a food-and-cocktail walk-around under a big white tent in Union Square.\u003c/p>\n\u003cp>It helped to like pork in all its myriad forms, since besides the figs, grapes, and Cowgirl Creamery cheeses offered at the \u003ca href=\"http://www.cuesa.org\"> CUESA\u003c/a> table, there was almost nothing for vegetarians, save a lot of tasty cocktails. Table after table offered pork cured, pork braised, pork shredded, or pork confit'd. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hoofhead500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hoofhead500.jpg\" alt=\"head and hoof\" title=\"head and hoof\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16242\">\u003c/a>\u003c/p>\n\u003cp>No pork crudo was in evidence, but there were plenty of jiggly slices of \"head and hoof\" terrine topped with pickled mustard seeds. (Made by Chris Cosentino of Incanto, as if you had to ask). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/PoggioPig500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/PoggioPig500.jpg\" alt=\"Poggio Pig\" title=\"Poggio Pig\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16246\">\u003c/a>\u003c/p>\n\u003cp>Poggio's Peter McNee laid out a lavish spread of salume, all made from a single pig, including sliced \"pigstrami,\" mortadella, chocolate-brown \"bloodella,\" and more, plus poached cotechino sausage over lentils (a classic Bolognese pairing) and fermented summer sausage on sauerkraut. \u003c/p>\n\u003cp>Homer Simpson would have been in heaven (\"Porkchops and bacon, my two favorite animals!\") but after the sixth or seventh porky bite, the octopus tentacles made by A16's Liza Shaw starting looking mighty good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/NicoletteManescalchi-LizaShaw-RossWunderlich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/NicoletteManescalchi-LizaShaw-RossWunderlich.jpg\" alt=\"Nicolette Manescalchi and Liza Shaw and Ross Wunderlich\" title=\"Nicolette Manescalchi and Liza Shaw and Ross Wunderlich\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16244\">\u003c/a>\u003cbr>\n\u003cem>Nicolette Manescalchi, Liza Shaw and Ross Wunderlich\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>Why octopus? \"Well, I love squid, octopus, all that stuff.\" said Shaw. Sometimes you have to choose between cooking for the people or cooking for chefs. Today, I decided to cook for the chefs. The people will follow!\"\u003c/p>\u003c/blockquote>\n\u003cp>And her octopus tentacles on a stick, with slippery onion and a vivid, herby green-tomato salsa verde, were double-plus good. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/octopus500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/octopus500.jpg\" alt=\"octopus\" title=\"octopus\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16245\">\u003c/a>\u003c/p>\n\u003cp>You could wash down all that pork with many different cocktails, as long as your taste ran to tart, dry, and spicy. San Francisco bartenders continue to love their bitters, from the aromatic bitters (made from cinnamon, allspice, cardamom, and cassia) in the Rye Buck (Wild Turkey, house-made ginger syrup, lime) from Rye to the orange bitters in the cayenne sugar-rimmed Smoking Gun (Combier orange liqueur, Hennessey Black cognac, smoked peach puree) from Otis. \u003c/p>\n\u003cp>Everything seemed to have lemon or lime, ginger or cinnamon, plus a dash of herbal/anise flavor, in the form of Chartreuse, Herbsaint, or absinthe. Acknowledging that bartenders have their groupies and their name-brand just like chefs, each bar table had a board announcing the bartender's name and his (yes, they were all male) liquor of choice above the table. \u003c/p>\n\u003cp>The next morning, it was time for the \u003ca href=\"http://www.sfchefsfoodwine.com/SaturdayMorning.aspx#Family\">Anolon Chef Challenge: Restaurant Family Feud\u003c/a> (Delfina vs. Spruce), hosted by the Food Network's Aida Mollenkamp and judged by Jan Newberry, Steffan Terje (Perbacco, Barbacco) and Chronicle editor Miriam Morgan. The same conference room was now a Top Chef-style kitchen, with portable cooktop (but no running water), myriad bottles of wine and olive oil, and both a secret ingredient and a mystery basket of seasonal produce, courtesy of CUESA. \u003c/p>\n\u003cp>The secret ingredient? Local sustainable seafood, including Monterey Bay squid, sardines, and sole. The produce basket had just about everything you could find at Ferry Plaza: tomatoes of all sizes and colors, new potatoes, corn, herbs, figs, nectarines, melons, plums, onions, leeks, and more. The challenge? Three courses, one hour, two chefs on each team. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mark-sullivan500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mark-sullivan500.jpg\" alt=\"Mark Sullivan\" title=\"Mark Sullivan\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16243\">\u003c/a>\u003cbr>\n\u003cem>Mark Sullivan from Spruce\u003c/em>\u003c/p>\n\u003cp>As you might imagine, chefs know how to focus, and halfway through their allotted time, you could hone a Wusthof knife off the single-minded attention beaming down from Delfina's Craig Stoll and Anthony Strong and Spruce's Mark Sullivan and Ben Cohn. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/craig-stoll500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/craig-stoll500.jpg\" alt=\"Craig Stoll\" title=\"Craig Stoll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16240\">\u003c/a>\u003cbr>\n\u003cem>Craig Stoll from Delfina\u003c/em>\u003c/p>\n\u003cp>They had little time or energy for chit-chat, which left Mollenkamp to carry the show, without TV's benefit of tomato-chopping close-ups or suspense-building commercial breaks. But the judges did chime in here and there, as when Mollenkamp asked Terje about his favorite summer produce. \u003c/p>\n\u003cblockquote>\u003cp>\"Summer is hard for me,\" Terje admitted. \"It's like culinary ADD. Winter is more forgiving. Now, when something hits the market, you have to be ready for it right away.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/delfina-dishes500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/delfina-dishes500.jpg\" alt=\"Delfina dishes\" title=\"Delfina dishes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16241\">\u003c/a>\u003cbr>\n\u003cem>Delfina dishes\u003c/em>\u003c/p>\n\u003cp>The final menus? For Delfina, handmade tonarelli pasta with sardines, fennel, grapes, capers, and toasted breadcrumbs, followed by an impromptu toss of charred peppers, anchovies, and poached squid with pureed and diced tomatoes, lemon, capers and olives, and finally rolled sole poached with fish fumet, white wine, and herbs over tomatoes stewed in tomato juice and camomile tea.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/spruce-dishes500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/spruce-dishes500.jpg\" alt=\"Spruce dishes\" title=\"Spruce dishes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16238\">\u003c/a>\u003cbr>\n\u003cem>Spruce dishes\u003c/em>\u003c/p>\n\u003cp>For Spruce, the meal began with a clear tomato-water gazpacho with diced tomatoes and mint, followed by seared sardine over a pork-and-tomato broth with peppers and smoked paprika, then poached sole and squid with leeks, potatoes, and a basil pistou.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887742958/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/wholehog.jpg\" alt=\"SF Chef 2010, Seminar - Going whole hog - Stephen Gerike cutting off the trotters-photo by bonnibella\" title=\"SF Chef 2010, Seminar - Going whole hog - Stephen Gerike cutting off the trotters-photo by bonnibella\" width=\"494\" height=\"383\" class=\"alignnone size-full wp-image-16167\">\u003c/a>\u003cbr>\n\u003cem>SF Chef 2010, Seminar - Going whole hog. Stephen Gerike cutting off the trotters. Tom Pizzica (left) assisted. \u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887742958/\">Photo by bonnibella\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Thursday's \u003ca href=\"http://www.sfchefsfoodwine.com/Seminars.aspx#Hog\">SF Chefs Whole Hog seminar\u003c/a> mixed savory porcine dishes with butchery and cooking demos. The event was geared toward restaurant professionals, and honed in on how chefs and restaurant owners can purchase and use an entire hog while making money. Guests arrived to the Westin St. Francis hotel room by a sweet, BBQ nuanced smell which served as a preview for the dishes to come. Chef Stephen Gerike did most of the butchery, and is from the National Pork Board, a sponsor. “Unemployed Chef” Tom Pizzica assisted. Pizzica lives in “a one bedroom San Francisco apartment” and was a finalist on The Next Food Network Star.\u003c/p>\n\u003cp>Gerike and Pizzica prepared and butchered half of the pig on Wednesday, so that food would be ready to eat for the guests. They acknowledged that curing the hog is one popular use of whole animals, but that they had cooked up other options, including: Philly style roast pork sandwich with provolone and broccoli rabe; Trotter log (also known as foot cheese) and Achiote marinated al pastor.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887736930/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/trotterlog.jpg\" alt=\"trotter log. Photo by bonnibella\" title=\"trotter log. Photo by bonnibella\" width=\"497\" height=\"287\" class=\"alignnone size-full wp-image-16184\">\u003c/a>\u003cbr>\nTrotter log. \u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887736930/\">Photo by bonnibella\u003c/a>\u003c/p>\n\u003cp>Chef Gerike says to avoid watery, sticky, or spongy pork. Ph level is important, and reddish, firm meat is the ideal to look for. Mid-way through the demo, questions from attendees ranged from “What is the difference between a picnic ham and a butt shoulder,” to “What will I pay for pork?” Gerike also debated the cooking temperatures, pointing out that the foodservice required temp is lower than that for consumers. “There’s a reason why people find pork to be tough… if it’s been cooked too long, it will be tough. Keep it to 137 degrees and allow it to rest for three minutes before serving. Then it will get to the medium temp you want, of 145 degrees.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of all the 90+ slides Chef Gerike showed, one for a dish called the Bacon Turtle, made out of bacon, seemed to garner a mix of interest and humor from guests. Scrapple, a dish popular in other parts of the country, was described as a mix of pork heart, liver, and kidney that is braised. It is then strained and the meat is pulled and blended with buckwheat, polenta, and sage. After being refrigerated, it is fried, usually for breakfast. Gerike said, “It’s the same thing as boudin, or black pudding. A version in Cincinnati calls for oatmeal.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887131425/in/photostream/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/cerdo-al-pastor.jpg\" alt=\"cerdo al pastor. Photo by bonnibella\" title=\"cerdo al pastor. Photo by bonnibella\" width=\"499\" height=\"328\" class=\"alignnone size-full wp-image-16179\">\u003c/a>\u003cbr>\n\u003cem>Cerdo al pastor. \u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887131425/in/photostream/\">Photo by bonnibella\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Chef Pizzica used achiote, dried peppers, toasted pasillas, ancho, clove, cumin, tomato, and onion to marinate the al pastor pork. Marinating for 24 hours infuses the meat with flavor and also tenderizes it. The resulting tacos were made from leg meat that Pizzica pronounced to be “mucho sabor.” The samples were happily gobbled as soon as the waitstaff set plates in front of guests; one napkin was barely enough for the red and sometimes oily hands that followed. Chef Pizzica recommended using an extremely hot char-broiler to cook the meat, and using reduced marinade while cooking for added flavor. The one hard and fast rule Chef Pizzica recommended for cooking with pork was using salt and pepper to season. “You can’t do pork without salt and pepper,” he said. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mary Ladd is a staff member for the SF Chefs 2010 events.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of all the 90+ slides Chef Gerike showed, one for a dish called the Bacon Turtle, made out of bacon, seemed to garner a mix of interest and humor from guests. Scrapple, a dish popular in other parts of the country, was described as a mix of pork heart, liver, and kidney that is braised. It is then strained and the meat is pulled and blended with buckwheat, polenta, and sage. After being refrigerated, it is fried, usually for breakfast. Gerike said, “It’s the same thing as boudin, or black pudding. A version in Cincinnati calls for oatmeal.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887131425/in/photostream/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/cerdo-al-pastor.jpg\" alt=\"cerdo al pastor. Photo by bonnibella\" title=\"cerdo al pastor. Photo by bonnibella\" width=\"499\" height=\"328\" class=\"alignnone size-full wp-image-16179\">\u003c/a>\u003cbr>\n\u003cem>Cerdo al pastor. \u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887131425/in/photostream/\">Photo by bonnibella\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Chef Pizzica used achiote, dried peppers, toasted pasillas, ancho, clove, cumin, tomato, and onion to marinate the al pastor pork. Marinating for 24 hours infuses the meat with flavor and also tenderizes it. The resulting tacos were made from leg meat that Pizzica pronounced to be “mucho sabor.” The samples were happily gobbled as soon as the waitstaff set plates in front of guests; one napkin was barely enough for the red and sometimes oily hands that followed. Chef Pizzica recommended using an extremely hot char-broiler to cook the meat, and using reduced marinade while cooking for added flavor. The one hard and fast rule Chef Pizzica recommended for cooking with pork was using salt and pepper to season. “You can’t do pork without salt and pepper,” he said. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mary Ladd is a staff member for the SF Chefs 2010 events.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hospitality.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hospitality.jpg\" alt=\"Hospitalitarianism panel at SF Chefs 2010\" title=\"Hospitalitarianism panel at SF Chefs 2010\" width=\"500\" height=\"188\" class=\"alignnone size-full wp-image-16107\">\u003c/a>\u003c/p>\n\u003cp>At the \u003ca href=\"http://www.sfchefsfoodwine.com/Seminars.aspx#Love\">Hospitalitarianism panel\u003c/a>, the \u003ca href=\"http://tablehopper.com/\">tablehopper's\u003c/a> Marcia Gagliardi chatted with \u003ca href=\"http://www.perbaccosf.com/\">Umberto Gibin\u003c/a> (Perbacco, barbacco), \u003ca href=\"http://www.delfinasf.com/\">Annie Stoll\u003c/a> (Delfina), \u003ca href=\"http://www.acquerello.com/\">Giancarlo Paterlini\u003c/a> (Acquerello), \u003ca href=\"http://www.cyrusrestaurant.com/\">Nick Peyton\u003c/a> (Cyrus) and \u003ca href=\"http://www.pizzaantica.com/management-team.php\">Tim Stannard\u003c/a> (Pizzeria Antica, Spruce, Cafe Des Amis). Stannard fielded one of the toughest questions, when Gagliardi asked him how he knows who will make it, who won’t, and how do you let people know.\u003c/p>\n\u003cp>The takeaway messages included these tasty nuggets: \u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> can be painful for restaurateurs, but is a source of information. Tim Stannard reads a thick stack of Yelp reviews along with any and every blog post or other review each Monday. Social media geeks, these pros wish you would stop \"Twittering at the table,\" (Stannard) and taking pictures of food before eating it. \u003c/p>\n\u003cp>Some San Francisco spots have adopted their own service style, which may mean ditching the serving tray (looking at you, Delfina). Annie Stoll worked at a spot that required delivery of drinks via tray, and there was always a shortage of trays. She had guests seated by the bar, and was frustrated by not being able to get them their drinks via hand delivery. \"So no trays at Delfina,\" she said.\u003c/p>\n\u003cp>Flour + Water did the right thing by \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/08/even_steve_jobs_cant_get_a_tab.php\">having Steve Jobs wait in line\u003c/a> like everyone else. Also, the restaurateurs felt Jobs behaved well by playing along as the rest of the general public. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Hospitality is in one’s blood, and some industry veterans felt drawn to restaurants at a young age. \u003c/p>\n\u003cp>Good people make a restaurant a success; and aggressively hiring the friends of stellar staff is one way to build a team. \u003c/p>\n\u003cp>Peterlini admitted he was born a maitre’d, and has kept the same team of nine or ten waiters for the last twenty years. “They know the drill,” Peterlini said, adding “I don’t like people to talk a lot (to guests). Use a lot of eye contact.” Stoll reflected on her first fancy meal at a restaurant at age 12; she used her first credit card to dine out as much as possible. As much as she loves the industry, she wouldn’t necessarily have her young daughter go into the same profession.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Stannard, who just opened Café Des Amis, has a high retention rate of staff and joked that he opens new restaurant locations as a way to keep folks engaged in a career with his group. “They’re going to grow somewhere, and I’d rather it be with us,” he said. The panel agreed that feeling welcomed by staff at a restaurant is always a goal, and that they want to walk out of a place that doesn’t do that. Technical service is one thing, a warm and eager environment can almost over ride a misplaced fork. \u003c/p>\n\n",
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"excerpt": "At the Hospitalitarianism panel, the tablehopper's Marcia Gagliardi chatted with Umberto Gibin (Perbacco, barbacco), Annie Stoll (Delfina), Giancarlo Paterlini (Acquerello), Nick Peyton (Cyrus) and Tim Stannard (Pizzeria Antica, Spruce, Cafe Des Amis). Stannard fielded one of the toughest questions, when Gagliardi asked him how he knows who will make it, who won't, and how do you let people know.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hospitality is in one’s blood, and some industry veterans felt drawn to restaurants at a young age. \u003c/p>\n\u003cp>Good people make a restaurant a success; and aggressively hiring the friends of stellar staff is one way to build a team. \u003c/p>\n\u003cp>Peterlini admitted he was born a maitre’d, and has kept the same team of nine or ten waiters for the last twenty years. “They know the drill,” Peterlini said, adding “I don’t like people to talk a lot (to guests). Use a lot of eye contact.” Stoll reflected on her first fancy meal at a restaurant at age 12; she used her first credit card to dine out as much as possible. As much as she loves the industry, she wouldn’t necessarily have her young daughter go into the same profession.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Stannard, who just opened Café Des Amis, has a high retention rate of staff and joked that he opens new restaurant locations as a way to keep folks engaged in a career with his group. “They’re going to grow somewhere, and I’d rather it be with us,” he said. The panel agreed that feeling welcomed by staff at a restaurant is always a goal, and that they want to walk out of a place that doesn’t do that. Technical service is one thing, a warm and eager environment can almost over ride a misplaced fork. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dominique Crenn's Iron Chef Appearance & Bay Area Eats",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/DominiqueCrenn-LuceFLoor3001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/DominiqueCrenn-LuceFLoor3001.jpg\" alt=\"Dominique Crenn\" title=\"Dominique Crenn\" width=\"300\" height=\"451\" class=\"alignleft size-full wp-image-15847\">\u003c/a>On Sunday night, \u003ca href=\"http://www.foodgal.com/2010/08/take-five-with-chef-dominique-crenn-on-her-upcoming-iron-chef-america-battle/\">Chef Dominique Crenn\u003c/a> will again appear on \u003ca href=\"http://www.foodnetwork.com/iron-chef-america/symon-vs-crenn/index.html\">Iron Chef America\u003c/a>, when she does battle against \u003ca href=\"http://www.foodnetwork.com/chefs/michael-symon-bio-repeat/index.html\">Chef Michael Symon\u003c/a> on the Food Network. Michelin rated \u003ca href=\"http://www.lucewinerestaurant.com/\">Luce Wine Restaurant\u003c/a>, where Crenn is the Chef de Cuisine, will offer the Chef’s TV-inspired creations with a special Iron Chef menu, priced at $65 per person, and starting on August 10th. It is unknown if the 45-year old Crenn championed over Symon on Iron Chef, but her publicity machine is heavily promoting this appearance. Crenn has also competed on \u003ca href=\"http://www.foodnetwork.com/the-next-iron-chef/index.html\">The Next Iron Chef\u003c/a>, where she was given the rather onerous task of making dishes with sea cucumber. \u003c/p>\n\u003cp>Crenn first moved to the Bay Area in 1988, and has worked under Jeremiah Tower and Mark Franz at Stars, as well as put in kitchen time at Campton Place, 2223 Market, and Yoyo Bistro at the Miyako Hotel. She worked in Jakarta, Indonesia, which was cut short by the 1997 political unrest in Southeast Asia. She ended up in L.A., doing private catering for luminaries such as Al Gore, Sidney Poitier, Juliette Binoche, and Cyndi Lauper. Crenn has long been an advocate for sustainable and organic cuisine. As founder of the “A Moveable Feast” dinner events, she worked with local farmers and chefs to raise funds for CUESA (Center for Urban Education about Sustainable Agriculture). She is also a frequent presence at other food-related charity events.\u003c/p>\n\u003cp>Her (tres magnifique) French accent remains, and she was raised in Versailles. Crenn’s father was a politician, and helped introduce her to fine food as a child. His best friend was a French food critic, and she journeyed to many eating spots to eat and learn. When Crenn was shooting Iron Chef, it was the tenth anniversary of her father’s death. \u003cbr clear=\"all\">\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Dominique-CrennFlambe500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Dominique-CrennFlambe500.jpg\" alt=\"Dominique Crenn\" title=\"Dominique Crenn\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15846\">\u003c/a>\u003c/p>\n\u003cp>The chef shared her favorite eating spots with Bay Area Bites via email. Her comments have been edited for content and brevity.\u003c/p>\n\u003cp>\u003ca href=\"http://www.alembicbar.com/\">The Alembic Bar\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp> I really enjoy the bone marrow or duck heart and, of course, \u003ca href=\"http://www.starchefs.com/cook/content/mixologist-daniel-hyatt-alembic-san-francisco-ca\">Daniel Hyatt\u003c/a> is a cocktail genius. He makes you feel at home at Alembic and he seems to know everyone. Great spot, great food, and amazing cocktails.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://gitanerestaurant.com/\">Gitane\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>I love to come here and have the bacon bonbon or sardine and a nice glass of wine. I sit at the bar. I just love the decor too. I think of myself as a gypsy and I really feel right and comfortable here 🙂\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/saigon-sandwich-san-francisco\">Saigon Sandwich\u003c/a>: \u003c/p>\n\u003cblockquote>\u003cp>You can’t go wrong with any banh mi on the menu! I love this place and I really like the fact that it’s in the Tenderloin. It also reminds me of the only food that I could afford when I went to school in Paris.\u003c/p>\u003c/blockquote>\n\u003cp> \u003ca href=\"http://www.yelp.com/biz/ti-couz-san-francisco\">Ti Couz Creperie\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp> They serve the most amazing crepes like the ones I had in Brittany; they remind me of where I grew up.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp> You can’t go wrong with oysters with white wine on a date! I love the ambiance, it’s romantic and casual… I can stay here for hours.\u003c/p>\u003c/blockquote>\n\u003cp>Chocolate croissant and macaroon at \u003ca href=\"http://www.patisseriephilippe.com/\">Patisserie Philippe\u003c/a> are Chef Crenn's idea of guilty pleasure eats.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/DominiqueCrenn-choco500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/DominiqueCrenn-choco500.jpg\" alt=\"Dominique Crenn\" title=\"Dominique Crenn\" width=\"300\" height=\"418\" class=\"alignleft size-full wp-image-15844\">\u003c/a>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos by Rien van Rijthoven\u003c/em>\u003c/p>\n\n",
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"excerpt": "On Sunday night, Chef Dominique Crenn will again appear on Iron Chef America, when she does battle against Chef Michael Symon on the Food Network. Michelin rated Luce Wine Restaurant, where Crenn is the Chef de Cuisine, will offer the Chef's TV-inspired creations with a special Iron Chef menu, priced at $65 per person, and starting on August 10th. The chef shared her favorite eating spots with Bay Area Bites via email. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/DominiqueCrenn-LuceFLoor3001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/DominiqueCrenn-LuceFLoor3001.jpg\" alt=\"Dominique Crenn\" title=\"Dominique Crenn\" width=\"300\" height=\"451\" class=\"alignleft size-full wp-image-15847\">\u003c/a>On Sunday night, \u003ca href=\"http://www.foodgal.com/2010/08/take-five-with-chef-dominique-crenn-on-her-upcoming-iron-chef-america-battle/\">Chef Dominique Crenn\u003c/a> will again appear on \u003ca href=\"http://www.foodnetwork.com/iron-chef-america/symon-vs-crenn/index.html\">Iron Chef America\u003c/a>, when she does battle against \u003ca href=\"http://www.foodnetwork.com/chefs/michael-symon-bio-repeat/index.html\">Chef Michael Symon\u003c/a> on the Food Network. Michelin rated \u003ca href=\"http://www.lucewinerestaurant.com/\">Luce Wine Restaurant\u003c/a>, where Crenn is the Chef de Cuisine, will offer the Chef’s TV-inspired creations with a special Iron Chef menu, priced at $65 per person, and starting on August 10th. It is unknown if the 45-year old Crenn championed over Symon on Iron Chef, but her publicity machine is heavily promoting this appearance. Crenn has also competed on \u003ca href=\"http://www.foodnetwork.com/the-next-iron-chef/index.html\">The Next Iron Chef\u003c/a>, where she was given the rather onerous task of making dishes with sea cucumber. \u003c/p>\n\u003cp>Crenn first moved to the Bay Area in 1988, and has worked under Jeremiah Tower and Mark Franz at Stars, as well as put in kitchen time at Campton Place, 2223 Market, and Yoyo Bistro at the Miyako Hotel. She worked in Jakarta, Indonesia, which was cut short by the 1997 political unrest in Southeast Asia. She ended up in L.A., doing private catering for luminaries such as Al Gore, Sidney Poitier, Juliette Binoche, and Cyndi Lauper. Crenn has long been an advocate for sustainable and organic cuisine. As founder of the “A Moveable Feast” dinner events, she worked with local farmers and chefs to raise funds for CUESA (Center for Urban Education about Sustainable Agriculture). She is also a frequent presence at other food-related charity events.\u003c/p>\n\u003cp>Her (tres magnifique) French accent remains, and she was raised in Versailles. Crenn’s father was a politician, and helped introduce her to fine food as a child. His best friend was a French food critic, and she journeyed to many eating spots to eat and learn. When Crenn was shooting Iron Chef, it was the tenth anniversary of her father’s death. \u003cbr clear=\"all\">\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Dominique-CrennFlambe500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Dominique-CrennFlambe500.jpg\" alt=\"Dominique Crenn\" title=\"Dominique Crenn\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15846\">\u003c/a>\u003c/p>\n\u003cp>The chef shared her favorite eating spots with Bay Area Bites via email. Her comments have been edited for content and brevity.\u003c/p>\n\u003cp>\u003ca href=\"http://www.alembicbar.com/\">The Alembic Bar\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp> I really enjoy the bone marrow or duck heart and, of course, \u003ca href=\"http://www.starchefs.com/cook/content/mixologist-daniel-hyatt-alembic-san-francisco-ca\">Daniel Hyatt\u003c/a> is a cocktail genius. He makes you feel at home at Alembic and he seems to know everyone. Great spot, great food, and amazing cocktails.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://gitanerestaurant.com/\">Gitane\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>I love to come here and have the bacon bonbon or sardine and a nice glass of wine. I sit at the bar. I just love the decor too. I think of myself as a gypsy and I really feel right and comfortable here 🙂\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/saigon-sandwich-san-francisco\">Saigon Sandwich\u003c/a>: \u003c/p>\n\u003cblockquote>\u003cp>You can’t go wrong with any banh mi on the menu! I love this place and I really like the fact that it’s in the Tenderloin. It also reminds me of the only food that I could afford when I went to school in Paris.\u003c/p>\u003c/blockquote>\n\u003cp> \u003ca href=\"http://www.yelp.com/biz/ti-couz-san-francisco\">Ti Couz Creperie\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp> They serve the most amazing crepes like the ones I had in Brittany; they remind me of where I grew up.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp> You can’t go wrong with oysters with white wine on a date! I love the ambiance, it’s romantic and casual… I can stay here for hours.\u003c/p>\u003c/blockquote>\n\u003cp>Chocolate croissant and macaroon at \u003ca href=\"http://www.patisseriephilippe.com/\">Patisserie Philippe\u003c/a> are Chef Crenn's idea of guilty pleasure eats.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/DominiqueCrenn-choco500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/DominiqueCrenn-choco500.jpg\" alt=\"Dominique Crenn\" title=\"Dominique Crenn\" width=\"300\" height=\"418\" class=\"alignleft size-full wp-image-15844\">\u003c/a>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos by Rien van Rijthoven\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Scouting Alice Waters' Bay Area Eats",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/alicewaters-davidliittschwager.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/alicewaters-davidliittschwager.jpg\" alt=\"Alice Waters photo by David Liittschwager\" title=\"Alice Waters photo by David Liittschwager\" width=\"500\" height=\"381\" class=\"alignnone size-full wp-image-15674\">\u003c/a>\u003cbr>\n\u003cem>Alice Waters photo by David Liittschwager\u003c/em>\u003c/p>\n\u003cp>Alice Waters caught up with Bay Area Bites on the last stop of her \u003ca href=\"http://alicewatersgreenkitchen.com/\">In the Green Kitchen\u003c/a> \u003ca href=\"http://www.amazon.com/Green-Kitchen-Techniques-Learn-Heart/dp/0307336808\">book\u003c/a> tour recently. She greeted and hugged most of the guests at the designer (chi-chi) Carrots Boutique, where four hundred dollars buys a smashing chapeau. Cocktails were made up by handsome male barkeeps from the neighboring \u003ca href=\"http://www.bixrestaurant.com/\">Bix Restaurant\u003c/a>, and owner Doug Biederbeck seemed obsessed with the event flow--he was mulling over when and whether Waters would speak and wanted to be sure folks knew they had to pay for Waters' latest cookbook. Eats were radishes and fava bean crostinis.\u003c/p>\n\u003cp>\u003ca href=\"http://www.drewaltizer.com/album.php?album_id=8676\">Daniel Lurie\u003c/a> was one of the hosts of the Carrots event, and said that \"everyone loves Alice… clearly,\" as he watched her surrounded by loyalists. Lurie told BAB that he showed Ms. Waters how to ride the subway in New York City over a decade ago, when he was living there. No surprise that Waters demurred on answering \u003ca href=\"http://sfist.com/\">SFist\u003c/a> Editor Brock Keeling’s query, “What is your favorite junk food?” However she did eventually agree to share her favorite Bay Area food-related faves with BAB. Waters has lived in North Berkeley, \"a short walk away from \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, for over 40 years.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.bouletteslarder.com/about.html\">Boulette's Larder\u003c/a>\u003cbr>\n1 Ferry Building #48 \u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&ie=UTF8&q=boulette's+larder+sf+ca&fb=1&gl=us&hq=boulette's+larder&hnear=San+Francisco,+CA&cid=0,0,12542511521828510958&ei=AzJXTIGXKZC-sQPxjqXZAg&ved=0CCEQnwIwAQ&ll=37.796288,-122.393703&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 399-1155\u003cbr>\n\u003cstrong>Hours:\u003c/strong> No table service on Saturday\u003cbr>\nBreakfast Monday-Friday 8AM to 10:30AM\u003cbr>\nLunch Monday-Friday 11:30AM to 2:30PM\u003cbr>\nBrunch Sunday 10AM to 2:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> My Saturday morning trip to the Ferry Plaza Farmer's Market is one of my most beloved rituals--I stop by Boulette's to get my English muffins and eggs for breakfast. For a weekday lunch I order a simple, perfect salad or pulled pork sandwich.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.primaveratamales.com/index.php\">Primavera\u003c/a> at the Ferry Plaza Farmers Market\u003cbr>\n1 Ferry Plaza \u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&q=ferry+building+marketplace+sf+ca&fb=1&gl=us&hq=ferry+building+marketplace&hnear=San+Francisco,+CA&cid=0,0,16521377622539917105&ei=mzNXTM2iO4H6sAPSmt3IBw&ved=0CCUQnwIwAQ&ll=37.796526,-122.393382&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nNO PHONE\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Saturday 8AM to 2PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I love their authentic, organic handmade tortillas--they also have incredible special dishes from all the regions of Mexico.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/flatland-flower-farm-sebastopol\">Flatland Flower Farm\u003c/a> at the Ferry Plaza Farmer's Market\u003cbr>\n1 Ferry Plaza \u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&q=ferry+building+marketplace+sf+ca&fb=1&gl=us&hq=ferry+building+marketplace&hnear=San+Francisco,+CA&cid=0,0,16521377622539917105&ei=mzNXTM2iO4H6sAPSmt3IBw&ved=0CCUQnwIwAQ&ll=37.796526,-122.393382&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nNO PHONE\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Saturday, starting at 8AM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I buy wonderful plants here for my garden--vegetables, fruits, herbs, flowers--as well as deliciously crisp, dry-farmed apples in season. \u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot \u003c/a>\u003cbr>\n1517 Polk Street (between California Street and Sacramento Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Swan+Oyster+Depot,+San+Francisco,+CA&sll=37.80558,-122.437477&sspn=0.072697,0.134068&ie=UTF8&hq=Swan+Oyster+Depot,&hnear=San+Francisco,+CA&ll=37.793033,-122.420912&spn=0.03805,0.067034&z=14&iwloc=A\">Map\u003c/a> \u003cbr>\n(415) 673-1101 \u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Saturday 8AM to 5:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I come here when I’m craving freshly caught crab or oysters on the half shell--the place is small, but grab a spot at the cool marble countertop bar if you can.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sebosf.com/site/home.html\">Sebo\u003c/a>\u003cbr>\n517 Hayes Street at Octavia Street \u003ca href=\"http://maps.google.com/maps?gl=us&ie=UTF8&hl=en&view=map&cid=14583395315709751501&q=Sebo&ved=0CFcQpQY&ei=l41XTL_NG5eijQP46MFO&hq=Sebo&hnear=&ll=37.776651,-122.42501&spn=0.00999,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 864-2181 –-no reservations taken\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday-Saturday 6PM to 10PM\u003cbr>\nSunday 6PM to 11PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This Japanese restaurant is incredibly tiny--and so, so good! It serves the best sushi I’ve tasted in San Francisco.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>\u003cbr>\n1658 Market Street (between Franklin and Gough) \u003ca href=\"http://maps.google.com/maps?gl=us&ie=UTF8&hl=en&view=map&cid=11491213088621274249&q=Zuni+Cafe&ved=0CFgQpQY&ei=9I1XTK5NhOCJA5uR5EU&hq=Zuni+Cafe&hnear=&ll=37.773886,-122.421384&spn=0.00999,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 553-2522\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Tuesday, Wednesday, Thursday 11:30AM to 11PM\u003cbr>\nFriday-Saturday 11:30AM to midnight\u003cbr>\n Sunday 11:00AM to 11:00PM\u003cbr>\nClosed Monday \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> My home away from home for 25 years. The roasted chicken with bread salad is one of the truly great dishes of the Bay Area.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.bluebottlecoffee.net/locations/mint-cafe/\">Blue Bottle Café\u003c/a>\u003cbr>\n66 Mint Street (between Jessie Street and Mission Street) \u003ca href=\"http://maps.google.com/maps?q=blue+bottle+mint+plaza+sf+ca&gl=us&ie=UTF8&hl=en&view=map&cid=13538026164184404241&ved=0CEYQpQY&ei=jY5XTKiBGITmiAOxt9FT&hq=blue+bottle+mint+plaza+sf+ca&hnear=&ll=37.782841,-122.407758&spn=0.009989,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 493-3394\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Friday 7AM to 7PM\u003cbr>\nSaturday 8AM to 6PM\u003cbr>\nSunday 8AM to 4PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This is the coffee we serve at Chez Panisse--it’s organic, and has incredible flavor. Their café on Mint Plaza has several unique ways of brewing your coffee--all of them delicious.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books\u003c/a>\u003cbr>\nOmnivore Books \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=omnivore+books+sf+ca&sll=37.782841,-122.407758&sspn=0.009989,0.017338&gl=us&ie=UTF8&hq=omnivore+books&hnear=San+Francisco,+California&ll=37.750765,-122.426662&spn=0.079945,0.138702&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n3885 Cesar Chavez Street (at Church Street) Map\u003cbr>\n(415) 282-4712\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Saturday 11AM to 6PM\u003cbr>\nSunday 12PM to 5PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> A tiny store that sells new cookbooks and vintage, hard-to-find editions. It also hosts special tasting events and book signings.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/acme-bread-company-berkeley\">Acme Bread\u003c/a>\u003cbr>\n1601 San Pablo Avenue (at Cedar Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=acme+bread+san+pablo+ave+berkeley&sll=37.0625,-95.677068&sspn=40.86791,71.015625&ie=UTF8&hq=acme+bread&hnear=San+Pablo+Ave,+Berkeley,+California&ll=37.876615,-122.29208&spn=0.039904,0.069351&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94702-1317\u003cbr>\n(510) 524-1327\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Saturday 8AM to 6PM\u003cbr>\nSunday 8:30AM to 3PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This is the finest bread in the Bay Area, period. And it’s all made with organic flour and using only solar energy!\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>\u003cbr>\n5008 Telegraph Avenue (at 50th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=pizzaiolo+oakland+&gl=us&g=Bldg,+Ferry,+San+Francisco,+CA+94133&ie=UTF8&hq=pizzaiolo&hnear=Oakland,+Alameda,+California&ll=37.854525,-122.262383&spn=0.159665,0.277405&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\nOakland CA 94609\u003cbr>\n(510) 652-4888\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Thursday 5:30PM to 10PM\u003cbr>\nFriday-Saturday 5PM to 10:30PM\u003cbr>\nClosed Sunday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> Wood-fired pizzas, a superb bar, and a great big patio out back.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.ajantarestaurant.com/\">Ajanta Restaurant\u003c/a>\u003cbr>\n1888 Solano Avenue (at The Alameda) \u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&ie=UTF8&q=ajanta+berkeley&fb=1&gl=us&hq=ajanta&hnear=Berkeley,+CA&cid=0,0,358751516053883419&ei=SEBXTMzPGJKWsgPkhqHaAg&ved=0CCAQnwIwAQ&ll=37.89272,-122.277424&spn=0.008399,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94707\u003cbr>\n(510) 526-4374\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Sunday 11:30AM to 2:30PM, 5:30PM to 9:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This lovely neighborhood Indian restaurant uses organic produce and has an ever-changing, seasonal menu.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://cheeseboardcollective.coop/Cheese%20and%20Bread%20Collective/CheesePage.html\">The Cheese Board\u003c/a>\u003cbr>\n1504 Shattuck Avenue (at Vine Street) \u003ca href=\"http://maps.google.com/maps?hl=en&gl=us&ie=UTF8&view=map&cid=3552060944393988550&q=Cheese+Board&ved=0CFoQpQY&ei=uZBXTM3zL4TgiQObkeRF&hq=Cheese+Board&hnear=&ll=37.88007,-122.269335&spn=0.009976,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94707\u003cbr>\n(510) 549-3183\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday 7AM to 1PM\u003cbr>\nTuesday-Friday 7AM to 6PM\u003cbr>\nSaturday 8:30AM to 5PM\u003cbr>\nClosed Sunday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> For over four decades, this workers’ collective across the street from our restaurant has been serving seasonal pizzas, fresh sourdough baguettes, and divine cheeses to all of Berkeley.\u003c/p>\u003c/blockquote>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "No surprise that Waters demurred on answering SFist Editor Brock Keeling's query, \"What is your favorite junk food?\" However she did eventually agree to share her favorite Bay Area food-related faves with BAB. Waters has lived in North Berkeley, \"a short walk away from Chez Panisse, for over 40 years.\" ",
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"description": "No surprise that Waters demurred on answering SFist Editor Brock Keeling's query, "What is your favorite junk food?" However she did eventually agree to share her favorite Bay Area food-related faves with BAB. Waters has lived in North Berkeley, "a short walk away from Chez Panisse, for over 40 years." ",
"title": "Scouting Alice Waters' Bay Area Eats | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/alicewaters-davidliittschwager.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/alicewaters-davidliittschwager.jpg\" alt=\"Alice Waters photo by David Liittschwager\" title=\"Alice Waters photo by David Liittschwager\" width=\"500\" height=\"381\" class=\"alignnone size-full wp-image-15674\">\u003c/a>\u003cbr>\n\u003cem>Alice Waters photo by David Liittschwager\u003c/em>\u003c/p>\n\u003cp>Alice Waters caught up with Bay Area Bites on the last stop of her \u003ca href=\"http://alicewatersgreenkitchen.com/\">In the Green Kitchen\u003c/a> \u003ca href=\"http://www.amazon.com/Green-Kitchen-Techniques-Learn-Heart/dp/0307336808\">book\u003c/a> tour recently. She greeted and hugged most of the guests at the designer (chi-chi) Carrots Boutique, where four hundred dollars buys a smashing chapeau. Cocktails were made up by handsome male barkeeps from the neighboring \u003ca href=\"http://www.bixrestaurant.com/\">Bix Restaurant\u003c/a>, and owner Doug Biederbeck seemed obsessed with the event flow--he was mulling over when and whether Waters would speak and wanted to be sure folks knew they had to pay for Waters' latest cookbook. Eats were radishes and fava bean crostinis.\u003c/p>\n\u003cp>\u003ca href=\"http://www.drewaltizer.com/album.php?album_id=8676\">Daniel Lurie\u003c/a> was one of the hosts of the Carrots event, and said that \"everyone loves Alice… clearly,\" as he watched her surrounded by loyalists. Lurie told BAB that he showed Ms. Waters how to ride the subway in New York City over a decade ago, when he was living there. No surprise that Waters demurred on answering \u003ca href=\"http://sfist.com/\">SFist\u003c/a> Editor Brock Keeling’s query, “What is your favorite junk food?” However she did eventually agree to share her favorite Bay Area food-related faves with BAB. Waters has lived in North Berkeley, \"a short walk away from \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, for over 40 years.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.bouletteslarder.com/about.html\">Boulette's Larder\u003c/a>\u003cbr>\n1 Ferry Building #48 \u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&ie=UTF8&q=boulette's+larder+sf+ca&fb=1&gl=us&hq=boulette's+larder&hnear=San+Francisco,+CA&cid=0,0,12542511521828510958&ei=AzJXTIGXKZC-sQPxjqXZAg&ved=0CCEQnwIwAQ&ll=37.796288,-122.393703&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 399-1155\u003cbr>\n\u003cstrong>Hours:\u003c/strong> No table service on Saturday\u003cbr>\nBreakfast Monday-Friday 8AM to 10:30AM\u003cbr>\nLunch Monday-Friday 11:30AM to 2:30PM\u003cbr>\nBrunch Sunday 10AM to 2:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> My Saturday morning trip to the Ferry Plaza Farmer's Market is one of my most beloved rituals--I stop by Boulette's to get my English muffins and eggs for breakfast. For a weekday lunch I order a simple, perfect salad or pulled pork sandwich.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.primaveratamales.com/index.php\">Primavera\u003c/a> at the Ferry Plaza Farmers Market\u003cbr>\n1 Ferry Plaza \u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&q=ferry+building+marketplace+sf+ca&fb=1&gl=us&hq=ferry+building+marketplace&hnear=San+Francisco,+CA&cid=0,0,16521377622539917105&ei=mzNXTM2iO4H6sAPSmt3IBw&ved=0CCUQnwIwAQ&ll=37.796526,-122.393382&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nNO PHONE\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Saturday 8AM to 2PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I love their authentic, organic handmade tortillas--they also have incredible special dishes from all the regions of Mexico.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/flatland-flower-farm-sebastopol\">Flatland Flower Farm\u003c/a> at the Ferry Plaza Farmer's Market\u003cbr>\n1 Ferry Plaza \u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&q=ferry+building+marketplace+sf+ca&fb=1&gl=us&hq=ferry+building+marketplace&hnear=San+Francisco,+CA&cid=0,0,16521377622539917105&ei=mzNXTM2iO4H6sAPSmt3IBw&ved=0CCUQnwIwAQ&ll=37.796526,-122.393382&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nNO PHONE\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Saturday, starting at 8AM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I buy wonderful plants here for my garden--vegetables, fruits, herbs, flowers--as well as deliciously crisp, dry-farmed apples in season. \u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot \u003c/a>\u003cbr>\n1517 Polk Street (between California Street and Sacramento Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Swan+Oyster+Depot,+San+Francisco,+CA&sll=37.80558,-122.437477&sspn=0.072697,0.134068&ie=UTF8&hq=Swan+Oyster+Depot,&hnear=San+Francisco,+CA&ll=37.793033,-122.420912&spn=0.03805,0.067034&z=14&iwloc=A\">Map\u003c/a> \u003cbr>\n(415) 673-1101 \u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Saturday 8AM to 5:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I come here when I’m craving freshly caught crab or oysters on the half shell--the place is small, but grab a spot at the cool marble countertop bar if you can.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sebosf.com/site/home.html\">Sebo\u003c/a>\u003cbr>\n517 Hayes Street at Octavia Street \u003ca href=\"http://maps.google.com/maps?gl=us&ie=UTF8&hl=en&view=map&cid=14583395315709751501&q=Sebo&ved=0CFcQpQY&ei=l41XTL_NG5eijQP46MFO&hq=Sebo&hnear=&ll=37.776651,-122.42501&spn=0.00999,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 864-2181 –-no reservations taken\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday-Saturday 6PM to 10PM\u003cbr>\nSunday 6PM to 11PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This Japanese restaurant is incredibly tiny--and so, so good! It serves the best sushi I’ve tasted in San Francisco.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>\u003cbr>\n1658 Market Street (between Franklin and Gough) \u003ca href=\"http://maps.google.com/maps?gl=us&ie=UTF8&hl=en&view=map&cid=11491213088621274249&q=Zuni+Cafe&ved=0CFgQpQY&ei=9I1XTK5NhOCJA5uR5EU&hq=Zuni+Cafe&hnear=&ll=37.773886,-122.421384&spn=0.00999,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 553-2522\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Tuesday, Wednesday, Thursday 11:30AM to 11PM\u003cbr>\nFriday-Saturday 11:30AM to midnight\u003cbr>\n Sunday 11:00AM to 11:00PM\u003cbr>\nClosed Monday \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> My home away from home for 25 years. The roasted chicken with bread salad is one of the truly great dishes of the Bay Area.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.bluebottlecoffee.net/locations/mint-cafe/\">Blue Bottle Café\u003c/a>\u003cbr>\n66 Mint Street (between Jessie Street and Mission Street) \u003ca href=\"http://maps.google.com/maps?q=blue+bottle+mint+plaza+sf+ca&gl=us&ie=UTF8&hl=en&view=map&cid=13538026164184404241&ved=0CEYQpQY&ei=jY5XTKiBGITmiAOxt9FT&hq=blue+bottle+mint+plaza+sf+ca&hnear=&ll=37.782841,-122.407758&spn=0.009989,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 493-3394\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Friday 7AM to 7PM\u003cbr>\nSaturday 8AM to 6PM\u003cbr>\nSunday 8AM to 4PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This is the coffee we serve at Chez Panisse--it’s organic, and has incredible flavor. Their café on Mint Plaza has several unique ways of brewing your coffee--all of them delicious.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books\u003c/a>\u003cbr>\nOmnivore Books \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=omnivore+books+sf+ca&sll=37.782841,-122.407758&sspn=0.009989,0.017338&gl=us&ie=UTF8&hq=omnivore+books&hnear=San+Francisco,+California&ll=37.750765,-122.426662&spn=0.079945,0.138702&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n3885 Cesar Chavez Street (at Church Street) Map\u003cbr>\n(415) 282-4712\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Saturday 11AM to 6PM\u003cbr>\nSunday 12PM to 5PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> A tiny store that sells new cookbooks and vintage, hard-to-find editions. It also hosts special tasting events and book signings.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/acme-bread-company-berkeley\">Acme Bread\u003c/a>\u003cbr>\n1601 San Pablo Avenue (at Cedar Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=acme+bread+san+pablo+ave+berkeley&sll=37.0625,-95.677068&sspn=40.86791,71.015625&ie=UTF8&hq=acme+bread&hnear=San+Pablo+Ave,+Berkeley,+California&ll=37.876615,-122.29208&spn=0.039904,0.069351&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94702-1317\u003cbr>\n(510) 524-1327\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Saturday 8AM to 6PM\u003cbr>\nSunday 8:30AM to 3PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This is the finest bread in the Bay Area, period. And it’s all made with organic flour and using only solar energy!\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>\u003cbr>\n5008 Telegraph Avenue (at 50th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=pizzaiolo+oakland+&gl=us&g=Bldg,+Ferry,+San+Francisco,+CA+94133&ie=UTF8&hq=pizzaiolo&hnear=Oakland,+Alameda,+California&ll=37.854525,-122.262383&spn=0.159665,0.277405&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\nOakland CA 94609\u003cbr>\n(510) 652-4888\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Thursday 5:30PM to 10PM\u003cbr>\nFriday-Saturday 5PM to 10:30PM\u003cbr>\nClosed Sunday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> Wood-fired pizzas, a superb bar, and a great big patio out back.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.ajantarestaurant.com/\">Ajanta Restaurant\u003c/a>\u003cbr>\n1888 Solano Avenue (at The Alameda) \u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&ie=UTF8&q=ajanta+berkeley&fb=1&gl=us&hq=ajanta&hnear=Berkeley,+CA&cid=0,0,358751516053883419&ei=SEBXTMzPGJKWsgPkhqHaAg&ved=0CCAQnwIwAQ&ll=37.89272,-122.277424&spn=0.008399,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94707\u003cbr>\n(510) 526-4374\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Sunday 11:30AM to 2:30PM, 5:30PM to 9:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This lovely neighborhood Indian restaurant uses organic produce and has an ever-changing, seasonal menu.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://cheeseboardcollective.coop/Cheese%20and%20Bread%20Collective/CheesePage.html\">The Cheese Board\u003c/a>\u003cbr>\n1504 Shattuck Avenue (at Vine Street) \u003ca href=\"http://maps.google.com/maps?hl=en&gl=us&ie=UTF8&view=map&cid=3552060944393988550&q=Cheese+Board&ved=0CFoQpQY&ei=uZBXTM3zL4TgiQObkeRF&hq=Cheese+Board&hnear=&ll=37.88007,-122.269335&spn=0.009976,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94707\u003cbr>\n(510) 549-3183\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday 7AM to 1PM\u003cbr>\nTuesday-Friday 7AM to 6PM\u003cbr>\nSaturday 8:30AM to 5PM\u003cbr>\nClosed Sunday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> For over four decades, this workers’ collective across the street from our restaurant has been serving seasonal pizzas, fresh sourdough baguettes, and divine cheeses to all of Berkeley.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"order": 9
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"id": "fresh-air",
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"airtime": "SUN 7:30pm-8pm",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"order": 15
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"source": "American Public Media"
},
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"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
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"meta": {
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
"id": "morning-edition",
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"order": 11
},
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"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
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"order": 14
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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