window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_14433": {
"type": "attachments",
"id": "bayareabites_14433",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "14433",
"found": true
},
"parent": 14432,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2010/06/bourdain-booksigning.jpg",
"width": 500,
"height": 553
}
},
"publishDate": 1276897739,
"modified": 1276897739,
"caption": null,
"description": null,
"title": "Anthony Bourdain booksigning at Book Passage",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"stephanie-im": {
"type": "authors",
"id": "5037",
"meta": {
"index": "authors_1716337520",
"id": "5037",
"found": true
},
"name": "Stephanie Hua",
"firstName": "Stephanie",
"lastName": "Hua",
"slug": "stephanie-im",
"email": "stephanieim1023@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g",
"twitter": "LickMySpoon",
"bluesky": null,
"facebook": "pages/Lick-My-Spoon/124276040932644",
"instagram": null,
"linkedin": "StephanieHua",
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Hua | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephanie-im"
},
"stephanie-rosenbaum": {
"type": "authors",
"id": "5038",
"meta": {
"index": "authors_1716337520",
"id": "5038",
"found": true
},
"name": "Stephanie Rosenbaum Klassen",
"firstName": "Stephanie",
"lastName": "Rosenbaum Klassen",
"slug": "stephanie-rosenbaum",
"email": "dixieday@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
"avatar": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twitter": "sjrosenbaum",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Stephanie Rosenbaum Klassen | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/stephanie-rosenbaum"
},
"andrewsimmons": {
"type": "authors",
"id": "5060",
"meta": {
"index": "authors_1716337520",
"id": "5060",
"found": true
},
"name": "Andrew Simmons",
"firstName": "Andrew",
"lastName": "Simmons",
"slug": "andrewsimmons",
"email": "adlsimmons@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Andrew is from Louisville, Kentucky. He lives in San Francisco, plays music, works with kids, and writes for a variety of magazines and newspapers, including The Oakland Tribune, The Contra Costa County Times, Wine Enthusiast, The Onion, and Thrasher. Pro: hush puppies, green garlic, caramel ice cream, Japanese sweet potatoes, smelts, Larb Ped, beer, wine, cocktails, and assorted dumplings; con: milk, chips, and candy.",
"avatar": "https://secure.gravatar.com/avatar/42e85c65b8e2ff85837caa9418e48a7a?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Andrew Simmons | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/42e85c65b8e2ff85837caa9418e48a7a?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/42e85c65b8e2ff85837caa9418e48a7a?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/andrewsimmons"
},
"maryladd": {
"type": "authors",
"id": "5092",
"meta": {
"index": "authors_1716337520",
"id": "5092",
"found": true
},
"name": "Mary Ladd",
"firstName": "Mary",
"lastName": "Ladd",
"slug": "maryladd",
"email": "writereadeat@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twitter": "mladdfood",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Mary Ladd | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/maryladd"
}
},
"pagesReducer": {
"bayareabites_category_chefs": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"score": 13.558194
},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"title": "chefs",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 34
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=chefs",
"seeMore": false,
"paginated": true,
"page": 34
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_14617": {
"type": "posts",
"id": "bayareabites_14617",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "14617",
"score": null,
"sort": [
1277577917000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1277577917,
"format": "aside",
"disqusTitle": "Beef & Beefcake at the Pride Soiree",
"title": "Beef & Beefcake at the Pride Soiree",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Dining for Pride? Maybe it's just my frame of reference, but when I put \u003cem>gay\u003c/em> together with \u003cem>food\u003c/em>, you know what comes up? Lesbian potluck. Veggie dogs on the grill, hummus and baby carrots, gluten-free quinoa salad on the kitchen table, somebody's foil-covered tray of brownies and a couple pitchers of ginger-peach iced tea. \u003c/p>\n\u003cp>But there's a whole other world out there, beyond the mismatched Melmac of Oakland and Bernal bohemia. On Friday night, as happy gender revolutionaries were gathering in Dolores Park for the now-annual \u003ca href=\"http://www.transmarch.org\">Trans March\u003c/a> (much to the bemused entertainment of those dining at the sidewalk tables of nearby Pizzeria Delfina), a different sort of crowd was sipping rose champagne poured by a buffed and shirtless man with \"Free Cocktails\" scribbled in body paint across his back, nibbling smoked salmon piled on fat little blinis and chatting about the art that would be auctioned later by wine-country chef and cookbook author Joanne Weir to benefit both \u003ca href=\"http://www.amfar.org\">AMFAR\u003c/a> and the \u003ca href=\"http://www.jamesbeard.org/\">James Beard Foundation\u003c/a> in New York. This was the \u003ca href=\"http://www.amfar.org/spotlight/event.aspx?id=8754\">San Francisco Pride Soiree\u003c/a>, held at new gallery/event space \u003ca href=\"http://www.12gallagherlane.com\">12 Gallagher Lane\u003c/a>. \u003c/p>\n\u003cp>The place was hard to find, located down a tiny alley off similarly under-the-radar Clementina Street, between Folsom and Howard Streets south of Market, but once there, hard to miss, thanks to the squadrons of valet parkers, black-suited greeters and the swath of royal-purple carpet pointing to the door. Inside, the show by \u003ca href=\"http://www.huntslonem.com/\">Hunt Slonem\u003c/a> large paintings of cheetahs (or perhaps leopards? Very large house cats with a fetish for fun fur?), butterflies, flowers, parrots, and bunnies--lots and\u003cem> lots\u003c/em> of bunnies, a whole wall of frolicking rabbits obviously not yet informed that chef Traci des Jardins (Jardiniere, Mijita, Public House) would be serving fava-bean crostini topped with rabbit en escabeche right below their painted noses. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/traci500.jpg\" alt=\"Traci des Jardins\" title=\"Traci des Jardins\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14690\">\u003c/p>\n\u003cp>As you might imagine, being a high profile chef in the Bay Area means being asked nearly constantly to support this or that worthy cause. But, as des Jardins said early in the evening, \"There are some things you can't turn down. The Beard Foundation has done a lot for us.\" Agreed Craig Stoll (Delfina, Pizzeria Delfina), \"It's great, it's our opportunity to give back,\" since the Beard Foundation has long been a champion of up-and-coming chefs in the Bay Area, and AmFAR's decades-long dedication to funding AIDS research has made an immeasurable difference in so many lives. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Stoll says that he now sticks to things that benefit humans, meaning no whales, no rescue dogs. Even with that limit, his crew, like Traci's, is working some kind of benefit or charity event at least every few weeks. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/craig500.jpg\" alt=\"Craig Stoll\" title=\"Craig Stoll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14687\">\u003cbr>\n\u003cem>Craig Stoll\u003c/em>\u003c/p>\n\u003cp>Soon, the lucky philanthropists who've crossed the purple carpet are snapping up succulent, crispy-salty chunks of artichoke hot from the fryer. These are the famous \u003cem>carciofi alla giudia\u003c/em> of Rome, paired with bite-sized saltimbocca, also a Roman dish, here made with nuggets of fried sweetbreads topped with sage and proscuitto. It's all preparation for Stoll's new Roman restaurant, coming to Valencia Street later this year in the old Ramblas space. There will be a full bar and a slightly more dressed-up air, with fewer t-shirts and tattoos, at least on the staff. The restaurant will share a wall with \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>, and Stoll hopes that Charles Phan will come back to the neighborhood and \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/2010/06/25/comebacks-charles-phan-will-resurrect-his-valencia-space-this-fall-after-levis/\">reignite his old Slanted Door\u003c/a> space across the street. \u003c/p>\n\u003cp>Under the bunnies, des Jardins is finishing up plating her appetizers, nestling plump seared scallops into velvety pillows of truffled mashed potato, a two-bite dish perfect as a tiny pashmina snuggie. She's got a crew, of course, with one extra-special helper: her 10-year-old son Eli, properly dressed in a boy's-size chef's coat and taking his assistant duties quite seriously. \u003c/p>\n\u003cp>But the cell-phone cameras popping across the room aren't snapping pix of the food, heavenly as Gary Danko's hint-of-orange filet mignon slices over herbed gnocchi, porcini mushrooms, and cippolini onions is.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/filetmignon500.jpg\" alt=\"Filet Mignon\" title=\"Filet Mignon\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14688\">\u003cbr>\n\u003cem>Gary Danko's Filet Mignon\u003c/em>\u003c/p>\n\u003cp>No, the real beef is up on a pair of platforms at the center of the room. Three male models, shirtless in jeans, stand above the crowd radiating varying degrees of boredom, mild amusement, and awkwardness, their bare chests and backs daubed with squiggles and slogans in bright body paint while the ladies in the crowd clamber up in their heels to be snapped between them. \u003c/p>\n\u003cp>Me, I'll take my beef on a fork, thanks, especially when it's been fussed over by Gary Danko (\u003ca href=\"http://www.garydanko.com/\">Restaurant Gary Danko\u003c/a>) himself. Spinach, tarragon, chervil and basil make the delicate spatzle sprightly and herbal, and the small, braised cippoline onions are marvels of slippery sweetness. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/garydanko500.jpg\" alt=\"Gary Danko\" title=\"Gary Danko\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14689\">\u003cbr>\n\u003cem>Gary Danko\u003c/em>\u003c/p>\n\u003cp>Upstairs, under paintings of parrots, were the nice folks from downtown dim sum palace \u003ca href=\"http://www.yanksing.com\">Yank Sing\u003c/a>, handing out plates of dumplings from a tall stack of steamers. The dumplings were warm rather than hot, but still quite tasty, from Shanghai soup dumplings topped with shredded ginger and red vinegar to the requisite \u003cem>har gow\u003c/em> and \u003cem>shu mai\u003c/em>, plus a green-wrapped spinach crescent and a plump pale dumpling filled with minced snow-pea greens. \u003c/p>\n\u003cp>For those who could stand the pumping house music pumping from the DJ setup atop a grand piano in the corner (manned by, of course, another painted, shirtless man), an array of desserts from pastry chefs \u003ca href=\"http://www.emilyluchetti.com/\">Emily Luchetti\u003c/a> (Farallon) and \u003ca href=\"http://www.tastecatering.com/about_us/yigit.html\">Yigit Pura\u003c/a> (Taste Catering) was forthcoming.\u003c/p>\n\u003cp>And not any old chocolate truffles or lemon tarts; no, these were mascarpone panna cottas thickened with carageenan rather than gelatin, topped with candied fennel and cucumber-lemongrass gelee; lavender meringue pavlovas with macerated loganberries and candied rose petals; Meyer-lemon parfait pops; and housemade s'more stacks with tonka-bean ganache. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mmm, s'mores and popsicles? Even my lesbian buddies' potlucks could be down with those. \u003c/p>\n\n",
"disqusIdentifier": "14617 http://blogs.kqed.org/bayareabites/?p=14617",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/06/26/beef-beefcake-at-the-pride-soiree/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1002,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1277668686,
"excerpt": "Say gay food to me, and you know what pops up? Lesbian potlucks! But not so when you're talking top gay chefs like Traci des Jardins and Gary Danko and supporters like Craig Stoll and Emily Luchetti, who came together to cook for a cause at Friday night's SF Pride Soiree. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Say gay food to me, and you know what pops up? Lesbian potlucks! But not so when you're talking top gay chefs like Traci des Jardins and Gary Danko and supporters like Craig Stoll and Emily Luchetti, who came together to cook for a cause at Friday night's SF Pride Soiree. ",
"title": "Beef & Beefcake at the Pride Soiree | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Beef & Beefcake at the Pride Soiree",
"datePublished": "2010-06-26T11:45:17-07:00",
"dateModified": "2010-06-27T12:58:06-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "beef-beefcake-at-the-pride-soiree",
"status": "publish",
"path": "/bayareabites/14617/beef-beefcake-at-the-pride-soiree",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Dining for Pride? Maybe it's just my frame of reference, but when I put \u003cem>gay\u003c/em> together with \u003cem>food\u003c/em>, you know what comes up? Lesbian potluck. Veggie dogs on the grill, hummus and baby carrots, gluten-free quinoa salad on the kitchen table, somebody's foil-covered tray of brownies and a couple pitchers of ginger-peach iced tea. \u003c/p>\n\u003cp>But there's a whole other world out there, beyond the mismatched Melmac of Oakland and Bernal bohemia. On Friday night, as happy gender revolutionaries were gathering in Dolores Park for the now-annual \u003ca href=\"http://www.transmarch.org\">Trans March\u003c/a> (much to the bemused entertainment of those dining at the sidewalk tables of nearby Pizzeria Delfina), a different sort of crowd was sipping rose champagne poured by a buffed and shirtless man with \"Free Cocktails\" scribbled in body paint across his back, nibbling smoked salmon piled on fat little blinis and chatting about the art that would be auctioned later by wine-country chef and cookbook author Joanne Weir to benefit both \u003ca href=\"http://www.amfar.org\">AMFAR\u003c/a> and the \u003ca href=\"http://www.jamesbeard.org/\">James Beard Foundation\u003c/a> in New York. This was the \u003ca href=\"http://www.amfar.org/spotlight/event.aspx?id=8754\">San Francisco Pride Soiree\u003c/a>, held at new gallery/event space \u003ca href=\"http://www.12gallagherlane.com\">12 Gallagher Lane\u003c/a>. \u003c/p>\n\u003cp>The place was hard to find, located down a tiny alley off similarly under-the-radar Clementina Street, between Folsom and Howard Streets south of Market, but once there, hard to miss, thanks to the squadrons of valet parkers, black-suited greeters and the swath of royal-purple carpet pointing to the door. Inside, the show by \u003ca href=\"http://www.huntslonem.com/\">Hunt Slonem\u003c/a> large paintings of cheetahs (or perhaps leopards? Very large house cats with a fetish for fun fur?), butterflies, flowers, parrots, and bunnies--lots and\u003cem> lots\u003c/em> of bunnies, a whole wall of frolicking rabbits obviously not yet informed that chef Traci des Jardins (Jardiniere, Mijita, Public House) would be serving fava-bean crostini topped with rabbit en escabeche right below their painted noses. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/traci500.jpg\" alt=\"Traci des Jardins\" title=\"Traci des Jardins\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14690\">\u003c/p>\n\u003cp>As you might imagine, being a high profile chef in the Bay Area means being asked nearly constantly to support this or that worthy cause. But, as des Jardins said early in the evening, \"There are some things you can't turn down. The Beard Foundation has done a lot for us.\" Agreed Craig Stoll (Delfina, Pizzeria Delfina), \"It's great, it's our opportunity to give back,\" since the Beard Foundation has long been a champion of up-and-coming chefs in the Bay Area, and AmFAR's decades-long dedication to funding AIDS research has made an immeasurable difference in so many lives. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Stoll says that he now sticks to things that benefit humans, meaning no whales, no rescue dogs. Even with that limit, his crew, like Traci's, is working some kind of benefit or charity event at least every few weeks. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/craig500.jpg\" alt=\"Craig Stoll\" title=\"Craig Stoll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14687\">\u003cbr>\n\u003cem>Craig Stoll\u003c/em>\u003c/p>\n\u003cp>Soon, the lucky philanthropists who've crossed the purple carpet are snapping up succulent, crispy-salty chunks of artichoke hot from the fryer. These are the famous \u003cem>carciofi alla giudia\u003c/em> of Rome, paired with bite-sized saltimbocca, also a Roman dish, here made with nuggets of fried sweetbreads topped with sage and proscuitto. It's all preparation for Stoll's new Roman restaurant, coming to Valencia Street later this year in the old Ramblas space. There will be a full bar and a slightly more dressed-up air, with fewer t-shirts and tattoos, at least on the staff. The restaurant will share a wall with \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>, and Stoll hopes that Charles Phan will come back to the neighborhood and \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/2010/06/25/comebacks-charles-phan-will-resurrect-his-valencia-space-this-fall-after-levis/\">reignite his old Slanted Door\u003c/a> space across the street. \u003c/p>\n\u003cp>Under the bunnies, des Jardins is finishing up plating her appetizers, nestling plump seared scallops into velvety pillows of truffled mashed potato, a two-bite dish perfect as a tiny pashmina snuggie. She's got a crew, of course, with one extra-special helper: her 10-year-old son Eli, properly dressed in a boy's-size chef's coat and taking his assistant duties quite seriously. \u003c/p>\n\u003cp>But the cell-phone cameras popping across the room aren't snapping pix of the food, heavenly as Gary Danko's hint-of-orange filet mignon slices over herbed gnocchi, porcini mushrooms, and cippolini onions is.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/filetmignon500.jpg\" alt=\"Filet Mignon\" title=\"Filet Mignon\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14688\">\u003cbr>\n\u003cem>Gary Danko's Filet Mignon\u003c/em>\u003c/p>\n\u003cp>No, the real beef is up on a pair of platforms at the center of the room. Three male models, shirtless in jeans, stand above the crowd radiating varying degrees of boredom, mild amusement, and awkwardness, their bare chests and backs daubed with squiggles and slogans in bright body paint while the ladies in the crowd clamber up in their heels to be snapped between them. \u003c/p>\n\u003cp>Me, I'll take my beef on a fork, thanks, especially when it's been fussed over by Gary Danko (\u003ca href=\"http://www.garydanko.com/\">Restaurant Gary Danko\u003c/a>) himself. Spinach, tarragon, chervil and basil make the delicate spatzle sprightly and herbal, and the small, braised cippoline onions are marvels of slippery sweetness. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/garydanko500.jpg\" alt=\"Gary Danko\" title=\"Gary Danko\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14689\">\u003cbr>\n\u003cem>Gary Danko\u003c/em>\u003c/p>\n\u003cp>Upstairs, under paintings of parrots, were the nice folks from downtown dim sum palace \u003ca href=\"http://www.yanksing.com\">Yank Sing\u003c/a>, handing out plates of dumplings from a tall stack of steamers. The dumplings were warm rather than hot, but still quite tasty, from Shanghai soup dumplings topped with shredded ginger and red vinegar to the requisite \u003cem>har gow\u003c/em> and \u003cem>shu mai\u003c/em>, plus a green-wrapped spinach crescent and a plump pale dumpling filled with minced snow-pea greens. \u003c/p>\n\u003cp>For those who could stand the pumping house music pumping from the DJ setup atop a grand piano in the corner (manned by, of course, another painted, shirtless man), an array of desserts from pastry chefs \u003ca href=\"http://www.emilyluchetti.com/\">Emily Luchetti\u003c/a> (Farallon) and \u003ca href=\"http://www.tastecatering.com/about_us/yigit.html\">Yigit Pura\u003c/a> (Taste Catering) was forthcoming.\u003c/p>\n\u003cp>And not any old chocolate truffles or lemon tarts; no, these were mascarpone panna cottas thickened with carageenan rather than gelatin, topped with candied fennel and cucumber-lemongrass gelee; lavender meringue pavlovas with macerated loganberries and candied rose petals; Meyer-lemon parfait pops; and housemade s'more stacks with tonka-bean ganache. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mmm, s'mores and popsicles? Even my lesbian buddies' potlucks could be down with those. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/14617/beef-beefcake-at-the-pride-soiree",
"authors": [
"5038"
],
"categories": [
"bayareabites_752",
"bayareabites_63",
"bayareabites_50"
],
"tags": [
"bayareabites_4304",
"bayareabites_4017",
"bayareabites_4301",
"bayareabites_4300",
"bayareabites_4299",
"bayareabites_4302",
"bayareabites_2327",
"bayareabites_4303"
],
"label": "bayareabites"
},
"bayareabites_14432": {
"type": "posts",
"id": "bayareabites_14432",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "14432",
"score": null,
"sort": [
1276903857000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1276903857,
"format": "aside",
"disqusTitle": "Bottles and Books (Not Drugs) for Bourdain's Ferry Building Visit",
"title": "Bottles and Books (Not Drugs) for Bourdain's Ferry Building Visit",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/bourdain-booksigning.jpg\" alt=\"Anthony Bourdain booksigning at Book Passage\" title=\"Anthony Bourdain booksigning at Book Passage\" width=\"500\" height=\"553\" class=\"alignnone size-full wp-image-14433\">\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.sfweekly.com/foodie/2010/06/anthony_bourdain_showing_up_at.php\">No packets of drugs\u003c/a> for Anthony Bourdain’s whirlwind, ninety-minute \u003ca href=\"http://www.bookpassage.com/event_detailed.php?id=3281\">Ferry Building visit\u003c/a> Thursday. I spent time with Bourdain during his Thursday morning visit, where he confirmed with a wry smile that he had not received drugs “this time.” His blonde female media handler was bagging up other (legal) F+B gifts that included what looked like a bottle of Scotch, a book on comedians, and edible goodies from Mark Pastore’s Boccalone and Bourbon truffles from \u003ca href=\"http://twitter.com/Recchiuti\">Recchiuti\u003c/a>. \u003ca href=\"http://www.boccalone.com/\">Boccalone’s\u003c/a> \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/08/at_bloodhound_lat_night_nervou.php\">Chris Cosentino\u003c/a> and Tatiana Graf likely would have come over to say hey to Tony in person if they not elsewhere… at the \u003ca href=\"http://www.foodandwine.com/promo/classic-in-aspen/\">Aspen Food & Wine festival\u003c/a>. Graf and Cosentino (as well as the chef Ravi Kapur, Harold McGee, me and my husband) were a part of the San Francisco \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Incanto dinner\u003c/a> for the San Francisco episode of No Reservations last year. \u003c/p>\n\u003cp>Bourdain was in town this week to sign copies of \u003ca href=\"http://www.harpercollins.com/books/Medium-Raw-Anthony-Bourdain/?isbn=9780061718946\">Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook\u003c/a> ($26.99 Ecco). It's a follow up book, of sorts, to his best seller Kitchen Confidential that launched him from a financially struggling chef to famous \"bad boy\" celeb and TV star of the No Reservations show. (Bourdain became friends with my husband Oscar Villalon at the Chicago Book Expo ten years ago.) He is a Top Chef judge, and does panel and lecture work nationally; Neal Conan \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=127884011&ft=1&f=1053\">interviewed him for NPR\u003c/a>.\u003c/p>\n\u003cp>When Bourdain arrived at 9:30 a.m. on Thursday, he received polite applause and laughter from the 100 or so folks waiting in line on promenade on the water, outside of the Book Passage shop. The mood in the air before Bourdain started signing books was eager anticipation. Because the line generally moved at a rapid clip, most guests left smiling. There was one security guard on duty at the doors, and a handful of Book Passage employees to sell books and keep the crowd in order. The process was: get in line. Wait. Pay for your book. Tell the clerk what name you would like Bourdain to inscribe inside the book. A third of the guests we saw appeared to leave with between two and five copies of the Medium Raw books. Customers included employees from Golden Gate Meat Company, McEvoy Olive Oil, Sur La Table, ScharffenBerger, and Hog Island Oyster Company; all were in uniform. Other notable t-shirts that customers wore included a Ramone’s shirt and Meat Hook, both worn by male guests.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogislandoysters.com/bars/san-francisco\">Hog Island Oyster Bar\u003c/a>, also in the Ferry Building, was where Tony told us he wanted to go after his book signing. A Hog Island Oyster Co. representative confirmed that “we got the call last night,” about Bourdain’s interest in seeing and likely slurping some bivalves. It must’ve been a quick visit, as Bourdain had to next scoot to a book event lunch at Il Fornaio in Levi’s Plaza.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Other verbal bon mots served up to us by Bourdain:\u003c/p>\n\u003cp>WHY HE NEEDED A MAN CAVE\u003cbr>\nBourdain and his family just moved for the third time in the same NYC building, so that he could have a private “man cave” to do his writing without having his young daughter attached to his leg. \u003c/p>\n\u003cp>ON SOCCER\u003cbr>\nFor the World Cup, he’s firmly rooting for Italy, where his wife, Ottavia is from. \u003c/p>\n\u003cp>ON PORN AND FOOD PORN\u003cbr>\nBourdain seemed a little amazed at the meshing of porn with food porn. He had an event in Los Angeles on Wednesday night with porn-king Ron Jeremy. “Everyone who came up to me already had a book signed by Ron Jeremy,” who Bourdain described as much shorter.\u003c/p>\n\u003cp>THE ERIC RIPERT AND TONY SHOW\u003cbr>\nHe just returned from shooting in France, and brought his family with him. Medium Raw dishes a few details on his friendship with the French born Ripert, and the two had a radio program together on SIRIUS. Bourdain told me on another SF visit that Ripert is how he was set up for his first ever blind date with Ottavia. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\n\u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/2010/06/18/wherein-anthony-bourdain-stops-by-for-a-chat/\">Inside Scoop SF interview with Bourdain\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "14432 http://blogs.kqed.org/bayareabites/?p=14432",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/06/18/bottles-and-books-not-drugs-for-bourdains-ferry-building-visit/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 709,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1528484965,
"excerpt": "Bourdain was in town this week to sign copies of Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook ($26.99 Ecco). It's a follow up book, of sorts, to his best seller Kitchen Confidential that launched him from a financially struggling chef to famous “bad boy” celeb and TV star of the No Reservations show. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Bourdain was in town this week to sign copies of Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook ($26.99 Ecco). It's a follow up book, of sorts, to his best seller Kitchen Confidential that launched him from a financially struggling chef to famous “bad boy” celeb and TV star of the No Reservations show. ",
"title": "Bottles and Books (Not Drugs) for Bourdain's Ferry Building Visit | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bottles and Books (Not Drugs) for Bourdain's Ferry Building Visit",
"datePublished": "2010-06-18T16:30:57-07:00",
"dateModified": "2018-06-08T12:09:25-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bottles-and-books-not-drugs-for-bourdains-ferry-building-visit",
"status": "publish",
"path": "/bayareabites/14432/bottles-and-books-not-drugs-for-bourdains-ferry-building-visit",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/bourdain-booksigning.jpg\" alt=\"Anthony Bourdain booksigning at Book Passage\" title=\"Anthony Bourdain booksigning at Book Passage\" width=\"500\" height=\"553\" class=\"alignnone size-full wp-image-14433\">\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.sfweekly.com/foodie/2010/06/anthony_bourdain_showing_up_at.php\">No packets of drugs\u003c/a> for Anthony Bourdain’s whirlwind, ninety-minute \u003ca href=\"http://www.bookpassage.com/event_detailed.php?id=3281\">Ferry Building visit\u003c/a> Thursday. I spent time with Bourdain during his Thursday morning visit, where he confirmed with a wry smile that he had not received drugs “this time.” His blonde female media handler was bagging up other (legal) F+B gifts that included what looked like a bottle of Scotch, a book on comedians, and edible goodies from Mark Pastore’s Boccalone and Bourbon truffles from \u003ca href=\"http://twitter.com/Recchiuti\">Recchiuti\u003c/a>. \u003ca href=\"http://www.boccalone.com/\">Boccalone’s\u003c/a> \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/08/at_bloodhound_lat_night_nervou.php\">Chris Cosentino\u003c/a> and Tatiana Graf likely would have come over to say hey to Tony in person if they not elsewhere… at the \u003ca href=\"http://www.foodandwine.com/promo/classic-in-aspen/\">Aspen Food & Wine festival\u003c/a>. Graf and Cosentino (as well as the chef Ravi Kapur, Harold McGee, me and my husband) were a part of the San Francisco \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Incanto dinner\u003c/a> for the San Francisco episode of No Reservations last year. \u003c/p>\n\u003cp>Bourdain was in town this week to sign copies of \u003ca href=\"http://www.harpercollins.com/books/Medium-Raw-Anthony-Bourdain/?isbn=9780061718946\">Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook\u003c/a> ($26.99 Ecco). It's a follow up book, of sorts, to his best seller Kitchen Confidential that launched him from a financially struggling chef to famous \"bad boy\" celeb and TV star of the No Reservations show. (Bourdain became friends with my husband Oscar Villalon at the Chicago Book Expo ten years ago.) He is a Top Chef judge, and does panel and lecture work nationally; Neal Conan \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=127884011&ft=1&f=1053\">interviewed him for NPR\u003c/a>.\u003c/p>\n\u003cp>When Bourdain arrived at 9:30 a.m. on Thursday, he received polite applause and laughter from the 100 or so folks waiting in line on promenade on the water, outside of the Book Passage shop. The mood in the air before Bourdain started signing books was eager anticipation. Because the line generally moved at a rapid clip, most guests left smiling. There was one security guard on duty at the doors, and a handful of Book Passage employees to sell books and keep the crowd in order. The process was: get in line. Wait. Pay for your book. Tell the clerk what name you would like Bourdain to inscribe inside the book. A third of the guests we saw appeared to leave with between two and five copies of the Medium Raw books. Customers included employees from Golden Gate Meat Company, McEvoy Olive Oil, Sur La Table, ScharffenBerger, and Hog Island Oyster Company; all were in uniform. Other notable t-shirts that customers wore included a Ramone’s shirt and Meat Hook, both worn by male guests.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogislandoysters.com/bars/san-francisco\">Hog Island Oyster Bar\u003c/a>, also in the Ferry Building, was where Tony told us he wanted to go after his book signing. A Hog Island Oyster Co. representative confirmed that “we got the call last night,” about Bourdain’s interest in seeing and likely slurping some bivalves. It must’ve been a quick visit, as Bourdain had to next scoot to a book event lunch at Il Fornaio in Levi’s Plaza.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Other verbal bon mots served up to us by Bourdain:\u003c/p>\n\u003cp>WHY HE NEEDED A MAN CAVE\u003cbr>\nBourdain and his family just moved for the third time in the same NYC building, so that he could have a private “man cave” to do his writing without having his young daughter attached to his leg. \u003c/p>\n\u003cp>ON SOCCER\u003cbr>\nFor the World Cup, he’s firmly rooting for Italy, where his wife, Ottavia is from. \u003c/p>\n\u003cp>ON PORN AND FOOD PORN\u003cbr>\nBourdain seemed a little amazed at the meshing of porn with food porn. He had an event in Los Angeles on Wednesday night with porn-king Ron Jeremy. “Everyone who came up to me already had a book signed by Ron Jeremy,” who Bourdain described as much shorter.\u003c/p>\n\u003cp>THE ERIC RIPERT AND TONY SHOW\u003cbr>\nHe just returned from shooting in France, and brought his family with him. Medium Raw dishes a few details on his friendship with the French born Ripert, and the two had a radio program together on SIRIUS. Bourdain told me on another SF visit that Ripert is how he was set up for his first ever blind date with Ottavia. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\n\u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/2010/06/18/wherein-anthony-bourdain-stops-by-for-a-chat/\">Inside Scoop SF interview with Bourdain\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/14432/bottles-and-books-not-drugs-for-bourdains-ferry-building-visit",
"authors": [
"5092"
],
"categories": [
"bayareabites_2254",
"bayareabites_63",
"bayareabites_2090"
],
"tags": [
"bayareabites_2213",
"bayareabites_4257"
],
"featImg": "bayareabites_14433",
"label": "bayareabites"
},
"bayareabites_14398": {
"type": "posts",
"id": "bayareabites_14398",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "14398",
"score": null,
"sort": [
1276835981000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1276835981,
"format": "aside",
"disqusTitle": "Rising Star Chefs Afterglow",
"title": "Rising Star Chefs Afterglow",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3099.jpg\" alt=\"Rising Stars Revue, Ghirardelli Square\" title=\"Rising Stars Revue, Ghirardelli Square\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14400\">\u003cbr>\n\u003cem>Rising Stars Revue, Ghirardelli Square\u003c/em>\u003c/p>\n\u003cp>Wednesday's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/09/starchefs-rising-stars-revue/\">Rising Stars Revue\u003c/a> proved to be a stellar event with the \u003ca href=\"http://www.starchefs.com/features/editors_dish/rising_stars/2010/san-francisco-bay-area/index.shtml\">14 award-winning chefs\u003c/a> selected by culinary magazine \u003ca href=\"http://starchefs.com/\">StarChefs.com\u003c/a> transforming Ghirardelli Square into a midsummer night's feast. The tasting gala and awards ceremony celebrated the Bay Area's brightest culinary talent, and the crowd was more than happy to bask in glow of their signature dishes.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3327.jpg\" alt=\"Rising Stars Revue Louis Maldonado\" title=\"Rising Stars Revue Louis Maldonado\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14402\">\u003cbr>\n\u003cem>Left: Aziza's Mourad Lahlou (winner of 2010 Rising Stars Mentor Award) and Center: Rising Star chef Louis Maldonado, prepare Marinated Striped Bass, Petrossian Caviar, Green Strawberries, and Brown Rice\u003c/em>\u003c/p>\n\u003cp>The chefs impressed, with a flurry of intricately constructed small plates -- each one lovingly sauced, seasoned, and garnished before disappearing quickly into a throng of eager hands. With each bite, it became clear why these chosen few were crowned rising stars.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3276.jpg\" alt=\"Thomas McNaughton’s Ravioli Doppio of Pork and Pea\" title=\"Thomas McNaughton’s Ravioli Doppio of Pork and Pea\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14401\">\u003cbr>\n\u003cem>Thomas McNaughton's Ravioli Doppio of Pork and Pea, with butter sauce, pork jus, and fresh horseradish\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Thomas McNaughton\u003c/strong>, \u003ca href=\"http://flourandwater.com/\">flour + water\u003c/a> (nominated for the James Beard Award for Best New Restaurant this year), served his soul-satisfying \u003cstrong>Ravioli Doppio of Pork and Pea\u003c/strong>. Yes, this ravioli had not one, but two fillings, piped in side by side (double the pleasure, double the fun). Bathed in a warm butter sauce and topped with grated Parmigiano and fresh horseradish, this hit the spot as the sun went down and the brisk bay air set in. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3397.jpg\" alt=\"Brian MacGregor \" title=\"Brian MacGregor \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14403\">\u003cbr>\n\u003cem>Brian MacGregor shakes up his Tippler's Delight\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Brian MacGregor\u003c/strong>, Rising Star mixologist at \u003ca href=\"http://www.jardiniere.com/\">Jardiniere\u003c/a>, shook up a storm with his titillating \u003cstrong>Tippler's Delight\u003c/strong> (1½ ounces \u003ca href=\"http://www.bevmo.com/Shop/ProductDetail.aspx?ProductID=17610\">Navip Slivovitz\u003c/a>, ¾ ounce St. Germain, ¾ ounce freshly squeezed lemon juice, dash of absinthe, shaken with ice and strained). \u003c/p>\n\u003cp>And, if you're wondering what my favorite dish of the evening was, here comes the grand finale…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/foie-neige.jpg\" alt=\"Scott Nishiyama's Foie Gras Neige\" title=\"Scott Nishiyama's Foie Gras Neige\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-14399\">\u003cbr>\n\u003cem>Scott Nishiyama wows us with his Foie Gras \"Neige\"\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Scott Nishiyama\u003c/strong>, \u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a>, hands down, took the cake for the most ridiculously delicious dish served at this event: \u003cstrong>Moulard Duck Foie Gras \"Neige,\" Blackberry Gelee, Cashew Puree, Sunchoke Salad, and Housemade Mustard Toast\u003c/strong>. \u003c/p>\n\u003cp>On the bottom of this heavenly dish was a smear of rich cashew butter. Scattered on top were little cubes of blackberry gelee and big, plump blackberries, some microgreens, and crispy baby radishes, sliced paper-thin. (In Nishiyama's original recipe, he uses sunchoke chisp rather than radishes). On the side rested a baton of brioche-like housemade mustard bread. And showered upon it all was the most glorious mound of shaved frozen foie gras. \u003c/p>\n\u003cp>Yeah, I'll just let that sink in for a sec.\u003c/p>\n\u003cp>Nishiyama (who cut his teeth at a few little places called \u003ca href=\"http://www.danielnyc.com/\">Daniel\u003c/a> and \u003ca href=\"http://www.frenchlaundry.com/\">The French Laundry\u003c/a>) makes the foie gras torchon in-house, soaking it in Sauternes and seasoning it with kosher salt, sugar, pink salt, and white pepper. He then freezes it so that it can be grated into a fine snow-flurry of gastronomic bliss. And, it's not just a wee sprinkling he imparts, no, he keeps it coming until a lavish foie-blizzard has accumulated on your plate. \u003c/p>\n\u003cp>Ugh, I know I'm gushing like a smitten schoolgirl, but it really was simply divine. The frozen foie melted delicately on your tongue, and settled into the dish so that the creamy cashew puree took on its luxurious flavor. And the blackberry accents added just the amount of acidity needed to cut the richness, while bringing out the sweetness of the dish at the same time. \u003c/p>\n\u003cp>Apparently I wasn't alone in my sentiment. As people took their first bite, I witnessed reactions ranging from utterances of \"Holy Sh*t\" to sounds not suitable for children. Needless to say, the dish won the People's Choice award as best dish of the event.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3722.jpg\" alt=\"Rising Star Chefs and Mentors\" title=\"Rising Star Chefs and Mentors\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14404\">\u003cbr>\n\u003cem>Rising Stars and Mentors\u003c/em>\u003c/p>\n\u003cp>The wining and dining carried on into the night, and then even further into the night at the industry-only after party hosted at Elizabeth Falkner’s \u003ca href=\"http://orsonsf.com/\">Orson\u003c/a>, where, by the way, I had my second O-face inducing taste of the evening –- a deep-fried Monte Cristo with melty gruyere and Canadian bacon, served with strawberry-raspberry jam and powdered sugar. \u003c/p>\n\u003cp>A euphoric evening it was. \u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=31660775@N05&set_id=72157624174188887&tags=chefs,food,wine\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">StarChefs.com’s Rising Stars Revue\u003c/a>\u003cbr>\nWednesday, June 16, 2010\u003cbr>\n7:30-10:00 pm\u003cbr>\nGhirardelli Square, SF\u003c/p>\n\n",
"disqusIdentifier": "14398 http://blogs.kqed.org/bayareabites/?p=14398",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/06/17/rising-star-chefs-afterglow/",
"stats": {
"hasVideo": false,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 716,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://www.flickr.com/slideShow/index.gne"
],
"paragraphCount": 23
},
"modified": 1276835981,
"excerpt": "A recap of the Rising Star Chefs Revue tasting gala and awards ceremony, and unabashed love for Foie Gras \"Neige.\"",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A recap of the Rising Star Chefs Revue tasting gala and awards ceremony, and unabashed love for Foie Gras "Neige."",
"title": "Rising Star Chefs Afterglow | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Rising Star Chefs Afterglow",
"datePublished": "2010-06-17T21:39:41-07:00",
"dateModified": "2010-06-17T21:39:41-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "rising-star-chefs-afterglow",
"status": "publish",
"path": "/bayareabites/14398/rising-star-chefs-afterglow",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3099.jpg\" alt=\"Rising Stars Revue, Ghirardelli Square\" title=\"Rising Stars Revue, Ghirardelli Square\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14400\">\u003cbr>\n\u003cem>Rising Stars Revue, Ghirardelli Square\u003c/em>\u003c/p>\n\u003cp>Wednesday's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/09/starchefs-rising-stars-revue/\">Rising Stars Revue\u003c/a> proved to be a stellar event with the \u003ca href=\"http://www.starchefs.com/features/editors_dish/rising_stars/2010/san-francisco-bay-area/index.shtml\">14 award-winning chefs\u003c/a> selected by culinary magazine \u003ca href=\"http://starchefs.com/\">StarChefs.com\u003c/a> transforming Ghirardelli Square into a midsummer night's feast. The tasting gala and awards ceremony celebrated the Bay Area's brightest culinary talent, and the crowd was more than happy to bask in glow of their signature dishes.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3327.jpg\" alt=\"Rising Stars Revue Louis Maldonado\" title=\"Rising Stars Revue Louis Maldonado\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14402\">\u003cbr>\n\u003cem>Left: Aziza's Mourad Lahlou (winner of 2010 Rising Stars Mentor Award) and Center: Rising Star chef Louis Maldonado, prepare Marinated Striped Bass, Petrossian Caviar, Green Strawberries, and Brown Rice\u003c/em>\u003c/p>\n\u003cp>The chefs impressed, with a flurry of intricately constructed small plates -- each one lovingly sauced, seasoned, and garnished before disappearing quickly into a throng of eager hands. With each bite, it became clear why these chosen few were crowned rising stars.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3276.jpg\" alt=\"Thomas McNaughton’s Ravioli Doppio of Pork and Pea\" title=\"Thomas McNaughton’s Ravioli Doppio of Pork and Pea\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14401\">\u003cbr>\n\u003cem>Thomas McNaughton's Ravioli Doppio of Pork and Pea, with butter sauce, pork jus, and fresh horseradish\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Thomas McNaughton\u003c/strong>, \u003ca href=\"http://flourandwater.com/\">flour + water\u003c/a> (nominated for the James Beard Award for Best New Restaurant this year), served his soul-satisfying \u003cstrong>Ravioli Doppio of Pork and Pea\u003c/strong>. Yes, this ravioli had not one, but two fillings, piped in side by side (double the pleasure, double the fun). Bathed in a warm butter sauce and topped with grated Parmigiano and fresh horseradish, this hit the spot as the sun went down and the brisk bay air set in. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3397.jpg\" alt=\"Brian MacGregor \" title=\"Brian MacGregor \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14403\">\u003cbr>\n\u003cem>Brian MacGregor shakes up his Tippler's Delight\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Brian MacGregor\u003c/strong>, Rising Star mixologist at \u003ca href=\"http://www.jardiniere.com/\">Jardiniere\u003c/a>, shook up a storm with his titillating \u003cstrong>Tippler's Delight\u003c/strong> (1½ ounces \u003ca href=\"http://www.bevmo.com/Shop/ProductDetail.aspx?ProductID=17610\">Navip Slivovitz\u003c/a>, ¾ ounce St. Germain, ¾ ounce freshly squeezed lemon juice, dash of absinthe, shaken with ice and strained). \u003c/p>\n\u003cp>And, if you're wondering what my favorite dish of the evening was, here comes the grand finale…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/foie-neige.jpg\" alt=\"Scott Nishiyama's Foie Gras Neige\" title=\"Scott Nishiyama's Foie Gras Neige\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-14399\">\u003cbr>\n\u003cem>Scott Nishiyama wows us with his Foie Gras \"Neige\"\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Scott Nishiyama\u003c/strong>, \u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a>, hands down, took the cake for the most ridiculously delicious dish served at this event: \u003cstrong>Moulard Duck Foie Gras \"Neige,\" Blackberry Gelee, Cashew Puree, Sunchoke Salad, and Housemade Mustard Toast\u003c/strong>. \u003c/p>\n\u003cp>On the bottom of this heavenly dish was a smear of rich cashew butter. Scattered on top were little cubes of blackberry gelee and big, plump blackberries, some microgreens, and crispy baby radishes, sliced paper-thin. (In Nishiyama's original recipe, he uses sunchoke chisp rather than radishes). On the side rested a baton of brioche-like housemade mustard bread. And showered upon it all was the most glorious mound of shaved frozen foie gras. \u003c/p>\n\u003cp>Yeah, I'll just let that sink in for a sec.\u003c/p>\n\u003cp>Nishiyama (who cut his teeth at a few little places called \u003ca href=\"http://www.danielnyc.com/\">Daniel\u003c/a> and \u003ca href=\"http://www.frenchlaundry.com/\">The French Laundry\u003c/a>) makes the foie gras torchon in-house, soaking it in Sauternes and seasoning it with kosher salt, sugar, pink salt, and white pepper. He then freezes it so that it can be grated into a fine snow-flurry of gastronomic bliss. And, it's not just a wee sprinkling he imparts, no, he keeps it coming until a lavish foie-blizzard has accumulated on your plate. \u003c/p>\n\u003cp>Ugh, I know I'm gushing like a smitten schoolgirl, but it really was simply divine. The frozen foie melted delicately on your tongue, and settled into the dish so that the creamy cashew puree took on its luxurious flavor. And the blackberry accents added just the amount of acidity needed to cut the richness, while bringing out the sweetness of the dish at the same time. \u003c/p>\n\u003cp>Apparently I wasn't alone in my sentiment. As people took their first bite, I witnessed reactions ranging from utterances of \"Holy Sh*t\" to sounds not suitable for children. Needless to say, the dish won the People's Choice award as best dish of the event.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3722.jpg\" alt=\"Rising Star Chefs and Mentors\" title=\"Rising Star Chefs and Mentors\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14404\">\u003cbr>\n\u003cem>Rising Stars and Mentors\u003c/em>\u003c/p>\n\u003cp>The wining and dining carried on into the night, and then even further into the night at the industry-only after party hosted at Elizabeth Falkner’s \u003ca href=\"http://orsonsf.com/\">Orson\u003c/a>, where, by the way, I had my second O-face inducing taste of the evening –- a deep-fried Monte Cristo with melty gruyere and Canadian bacon, served with strawberry-raspberry jam and powdered sugar. \u003c/p>\n\u003cp>A euphoric evening it was. \u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=31660775@N05&set_id=72157624174188887&tags=chefs,food,wine\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">StarChefs.com’s Rising Stars Revue\u003c/a>\u003cbr>\nWednesday, June 16, 2010\u003cbr>\n7:30-10:00 pm\u003cbr>\nGhirardelli Square, SF\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/14398/rising-star-chefs-afterglow",
"authors": [
"5037"
],
"categories": [
"bayareabites_752",
"bayareabites_63",
"bayareabites_1244",
"bayareabites_50",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_2006",
"bayareabites_1786",
"bayareabites_2566",
"bayareabites_4174",
"bayareabites_4255",
"bayareabites_4173",
"bayareabites_4254"
],
"label": "bayareabites"
},
"bayareabites_14094": {
"type": "posts",
"id": "bayareabites_14094",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "14094",
"score": null,
"sort": [
1276095623000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1276095623,
"format": "aside",
"disqusTitle": "StarChefs.com's Rising Stars Revue",
"title": "StarChefs.com's Rising Stars Revue",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Group-Shot-Ghiradelli-Square.jpg\" alt=\"2010 SF Bay Area Rising Star Award Winners\" title=\"2010 SF Bay Area Rising Star Award Winners\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14096\">\u003cbr>\n\u003cem>2010 San Francisco Bay Area Rising Star Award Winners\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">Rising Stars Revue\u003c/a> is back in SF this year with an awards ceremony and walk-around tasting gala to be held on \u003cstrong>Wednesday, June 16th\u003c/strong>, at Ghirardelli Square. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/A16_Chef-Liza-Shaw.jpg\" alt=\"Liza Shaw's Roasted Sardines and Minted Pea Bruschetta\" title=\"Liza Shaw's Roasted Sardines and Minted Pea Bruschetta\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14162\">\u003cbr>\n\u003cem>Liza Shaw's (A16) Roasted Sardines and Minted Pea Bruschetta with Pickled Onions, presented by restaurateur Shelley Lindgren\u003c/em>\u003c/p>\n\u003cp>Hosted by Gary Danko chef de cuisine, \u003cstrong>Martin Brock\u003c/strong>, the tasting gala will feature signature savory dishes, desserts and cocktails presented by the \u003ca href=\"http://www.starchefs.com/features/editors_dish/rising_stars/2010/san-francisco-bay-area/index.shtml\">14 Rising Stars\u003c/a>. Check out this year's winners and the tantalizing dishes they plan on making for the gala:\u003c/p>\n\u003cp>\u003cstrong>CHEFS\u003c/strong>\u003cbr>\n\u003cstrong>Matthew Accarrino\u003c/strong>, \u003cem>\u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003cbr>\nBone Marrow Sformatino, Smoked Bacon, and Onions\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>John Paul Carmona\u003c/strong>, \u003cem>\u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>\u003cbr>\nBoudin Blanc, Dates, and Wild Watercress\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Maximilian DiMare\u003c/strong>, \u003cem>\u003ca href=\"http://www.woodtavern.net/\">Wood Tavern\u003c/a>\u003cbr>\nCrispy Pork Belly with Bacon, Red Lentil Ragout, and Poached Egg\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Louis Maldonado\u003c/strong>, \u003cem>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>\u003cbr>\nMarinated Striped Bass, Petrossian Caviar, Green Strawberries, and Brown Rice\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Thomas McNaughton\u003c/strong>, \u003cem>\u003ca href=\"http://flourandwater.com/\">flour + water\u003c/a>\u003cbr>\nRavioli Doppio of Pork and Pea\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Scott Nishiyama\u003c/strong>, \u003cem>\u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a>\u003cbr>\nMoulard Duck Foie Gras “Neige,” Blackberry, Cashew, and House-Made Mustard Toast\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>PASTRY CHEFS\u003c/strong>\u003cbr>\n\u003cstrong>Melissa Chou\u003c/strong>, \u003cem>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>\u003cbr>\nCrème Fraîche Panna Cotta with Plum Soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Catherine Schimenti\u003c/strong>, \u003cem>\u003ca href=\"http://www.michaelmina.net/\">Michael Mina\u003c/a>\u003cbr>\nApricot Mousse, Cherry Sorbet, and Lemon Verbena\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>MIXOLOGISTS\u003c/strong>\u003cbr>\n\u003cstrong>Erick Castro\u003c/strong>, \u003cem>\u003ca href=\"http://www.rickhousebar.com/\">Rickhouse\u003c/a>\u003cbr>\nStatesman\u003cbr>\nThe Lusty Maritime Punch, featuring Highland Park Single Malt Scotch Whiskey\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Brian MacGregor\u003c/strong>, \u003cem>\u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>\u003cbr>\nTippler’s Delight\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SOMMELIER\u003c/strong>\u003cbr>\n\u003cstrong>Sarah Valor\u003c/strong>, \u003cem>\u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>\u003cbr>\nWine pairings with each chef’s dish\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>HOTEL CHEF\u003c/strong>\u003cbr>\n\u003cstrong>Josh Thomsen\u003c/strong>, \u003cem>\u003ca href=\"http://www.claremontresort.com/dining.shtml\">The Claremont Hotel Club & Spa\u003c/a>\u003cbr>\nLaura Chenel Goat Cheese-Potato Terrine with Slow-Roasted Baby Beets and Aged Balsamic Syrup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>RESTAURANT CONCEPT\u003c/strong>\u003cbr>\n\u003cstrong>Joshua Skenes\u003c/strong>, \u003cem>\u003ca href=\"http://www.saisonsf.com/\">Saison\u003c/a>\u003cbr>\nLittle Roots Braised with Bonito, Caramelized Shoots, Flowers, and Leaves\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>RESTAURATEUR\u003c/strong>\u003cbr>\n\u003cstrong>Shelley Lindgren\u003c/strong>, \u003cem>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> & \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003cbr>\nRoasted Sardines and Minted Pea Bruschetta with Pickled Onions\u003c/em>\u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>\u003cstrong>HOST CHEF\u003c/strong>\u003cbr>\n\u003cstrong>Martin Brock\u003c/strong>, \u003cem>\u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>\u003cbr>\nCured New Zealand King Salmon with Jicama, Lotus Root Chips, and Curry Remoulade\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VIP HOST CHEF\u003c/strong>\u003cbr>\n\u003cstrong>JW Foster\u003c/strong>, \u003cem>\u003ca href=\"http://www.fairmont.com/sanfrancisco/GuestServices/Restaurants\">The Fairmont San Francisco\u003c/a>\u003cbr>\nPetrossian White Sturgeon Caviar with Champagne-Poached Red Torpedo Onion Relish, Butterball Pomme Chip, Charred Citrus, and Crème Fraîche\u003cbr>\nHouse Cold Smoked New Zealand Greenshell™ Mussel with Parsnip Frites, Santa Cruz Heirloom Tomato and Sonoma Riesling Consommé, and Asian Pear and Fennel Salad\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/joshua-skenes-dish.jpg\" alt=\"Joshua Skenes's Little Roots with Shoots and Leaves\" title=\"Joshua Skenes's Little Roots with Shoots and Leaves\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-14097\">\u003cbr>\n\u003cem>Joshua Skenes’s (Saison): Little Roots with Caramelized Shoots and Leaves\u003c/em>\u003c/p>\n\u003cp>The Rising Star Awards recognize up-and-coming chefs, pastry chefs, sommeliers and mixologists from around the country who represent future leaders of the national culinary scene. \u003ca href=\"http://starchefs.com/\">StarChefs.com\u003c/a>, online magazine to foodservice industry insiders since 1995, chooses only four American cities in which to name Rising Stars each year -- this year, they chose LA, SF, NYC and Washington, DC. Candidates are nominated by \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2007/sf/html/index.shtml\">previous SF winners\u003c/a> and the \u003ca href=\"http://www.starchefs.com/about_us/html/chef_advisory_board.shtml\">StarChefs Advisory Board\u003c/a> (which includes the likes of \u003cstrong>Daniel Boulud\u003c/strong>, \u003cstrong>Jean-Georges Vongerichten\u003c/strong>, \u003cstrong>Bobby Flay\u003c/strong>, and \u003cstrong>Todd English\u003c/strong>). Winners are chosen by the StarChefs editorial team. \u003c/p>\n\u003cp>More than 90 San Francisco Bay Area candidates were considered via in-person tastings and interviews. \"A new breed of young culinary professionals is defining the Bay Area dining scene, taking it beyond simply sourcing the best ingredients and championing the sustainability movement,\" said Antoinette Bruno, chief executive officer and editor-in-chief of StarChefs.com. \"They are true artisans and craftspeople.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/catherine-schimenti-dish.jpg\" alt=\"Catherine Schimenti's Apricot Mousse and Cherry Sorbet\" title=\"Catherine Schimenti's Apricot Mousse and Cherry Sorbet\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14095\">\u003cbr>\n\u003cem>Catherine Schimenti’s (Michael Mina) Apricot Mousse, Cherry Sorbet, and Lemon Verbena\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">StarChefs.com’s Rising Stars Revue\u003c/a>\u003cbr>\nWednesday, June 16, 2010\u003cbr>\n7:30-10:00 pm\u003cbr>\nGhirardelli Square, SF \u003c/p>\n\u003cp>\u003cem>Tickets for the Rising Stars Revue are $95 per person; VIP tickets are $150 and include a pre-event reception with Champagne and Petrossian Caviar. A portion of the proceeds will go to \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>Try your hand at \u003cstrong>Melissa Chou’s\u003c/strong> stellar dessert. Elegant, light, and refreshing -- just the thing to wow your dinner guests at your next summer festa.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/melissa-chou-dish.jpg\" alt=\"Melissa Chou's Goat Yogurt Panna Cotta \" title=\"Melissa Chou's Goat Yogurt Panna Cotta \" width=\"500\" height=\"328\" class=\"alignnone size-full wp-image-14099\">\u003cbr>\n\u003cem>Melissa Chou’s (Aziza) Goat Yogurt Panna Cotta with Rose Gelee, Strawberry Merengue, Compressed Green Strawberries, Mint, Hibiscus Soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Crème Fraîche Panna Cotta with Plum Soup\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Melissa Chou, pastry chef of Aziza (adapted from her StarChefs award-winning dish)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 12\u003c/p>\n\u003cp>\u003cstrong>Plum Soup Ingredients:\u003c/strong>\u003cbr>\n4 pounds plums\u003cbr>\n1 cup sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tRough chop plums and place into a large pot (include pits). Add sugar and enough water to cover the plums generously (about 10 cups). Place a piece of parchment on the surface of the liquid and cook on medium high heat for about an hour, occasionally stirring, but not crushing the plums.\u003cbr>\n2.\tSet a strainer over a large bowl and pour in the soup. Simply allow the soup to drain out, but do not press on the plums or the soup will become cloudy. You should have about 6 cups soup.\u003cbr>\n3.\tReduce the soup until you have about 4 cups. Adjust sugar to taste. Chill and reserve.\u003c/p>\n\u003cp>\u003cstrong>Crème Fraîche Panna Cotta Ingredients:\u003c/strong>\u003cbr>\n2 cups crème fraîche\u003cbr>\n¾ cups cream\u003cbr>\n6 tablespoons sugar\u003cbr>\n1 ½ teaspoons gelatin powder\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tDissolve the gelatin in a generous tablespoon of water. Meanwhile, gently heat the cream with the sugar in a small pot over medium low heat.\u003cbr>\n2.\tCut the gelatin into cubes and when the cream begins to simmer, remove from heat and add the gelatin. Whisk until fully dissolved. Whisk in the creme fraiche. Strain and pour into about 12 lightly oiled 2 ounce timbale molds.\u003c/p>\n\u003cp>\u003cstrong>Garnishes:\u003c/strong>\u003cbr>\nStrawberries, cut lengthwise into sixths\u003cbr>\nMint chiffonade\u003c/p>\n\u003cp>\u003cstrong>To serve:\u003c/strong>\u003cbr>\n1.\tGently run the tip of a small knife around the edge of the panna cotta. Using your fingers, gently pull the panna cotta away from the side of the mold and invert into a shallow dessert bowl.\u003cbr>\n2.\tGarnish with the strawberries and mint. Pour in about ¼ cup of soup and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(All photos courtesy of StarChefs.com)\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "14094 http://blogs.kqed.org/bayareabites/?p=14094",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/06/09/starchefs-rising-stars-revue/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 972,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 41
},
"modified": 1276061389,
"excerpt": "A preview of StarChefs.com's Rising Stars awards and tasting gala, and Melissa Chou's summer dessert recipe for Creme Fraiche Panna Cotta with Plum Soup.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A preview of StarChefs.com's Rising Stars awards and tasting gala, and Melissa Chou's summer dessert recipe for Creme Fraiche Panna Cotta with Plum Soup.",
"title": "StarChefs.com's Rising Stars Revue | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "StarChefs.com's Rising Stars Revue",
"datePublished": "2010-06-09T08:00:23-07:00",
"dateModified": "2010-06-08T22:29:49-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "starchefs-rising-stars-revue",
"status": "publish",
"path": "/bayareabites/14094/starchefs-rising-stars-revue",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Group-Shot-Ghiradelli-Square.jpg\" alt=\"2010 SF Bay Area Rising Star Award Winners\" title=\"2010 SF Bay Area Rising Star Award Winners\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14096\">\u003cbr>\n\u003cem>2010 San Francisco Bay Area Rising Star Award Winners\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">Rising Stars Revue\u003c/a> is back in SF this year with an awards ceremony and walk-around tasting gala to be held on \u003cstrong>Wednesday, June 16th\u003c/strong>, at Ghirardelli Square. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/A16_Chef-Liza-Shaw.jpg\" alt=\"Liza Shaw's Roasted Sardines and Minted Pea Bruschetta\" title=\"Liza Shaw's Roasted Sardines and Minted Pea Bruschetta\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14162\">\u003cbr>\n\u003cem>Liza Shaw's (A16) Roasted Sardines and Minted Pea Bruschetta with Pickled Onions, presented by restaurateur Shelley Lindgren\u003c/em>\u003c/p>\n\u003cp>Hosted by Gary Danko chef de cuisine, \u003cstrong>Martin Brock\u003c/strong>, the tasting gala will feature signature savory dishes, desserts and cocktails presented by the \u003ca href=\"http://www.starchefs.com/features/editors_dish/rising_stars/2010/san-francisco-bay-area/index.shtml\">14 Rising Stars\u003c/a>. Check out this year's winners and the tantalizing dishes they plan on making for the gala:\u003c/p>\n\u003cp>\u003cstrong>CHEFS\u003c/strong>\u003cbr>\n\u003cstrong>Matthew Accarrino\u003c/strong>, \u003cem>\u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003cbr>\nBone Marrow Sformatino, Smoked Bacon, and Onions\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>John Paul Carmona\u003c/strong>, \u003cem>\u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>\u003cbr>\nBoudin Blanc, Dates, and Wild Watercress\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Maximilian DiMare\u003c/strong>, \u003cem>\u003ca href=\"http://www.woodtavern.net/\">Wood Tavern\u003c/a>\u003cbr>\nCrispy Pork Belly with Bacon, Red Lentil Ragout, and Poached Egg\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Louis Maldonado\u003c/strong>, \u003cem>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>\u003cbr>\nMarinated Striped Bass, Petrossian Caviar, Green Strawberries, and Brown Rice\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Thomas McNaughton\u003c/strong>, \u003cem>\u003ca href=\"http://flourandwater.com/\">flour + water\u003c/a>\u003cbr>\nRavioli Doppio of Pork and Pea\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Scott Nishiyama\u003c/strong>, \u003cem>\u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a>\u003cbr>\nMoulard Duck Foie Gras “Neige,” Blackberry, Cashew, and House-Made Mustard Toast\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>PASTRY CHEFS\u003c/strong>\u003cbr>\n\u003cstrong>Melissa Chou\u003c/strong>, \u003cem>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>\u003cbr>\nCrème Fraîche Panna Cotta with Plum Soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Catherine Schimenti\u003c/strong>, \u003cem>\u003ca href=\"http://www.michaelmina.net/\">Michael Mina\u003c/a>\u003cbr>\nApricot Mousse, Cherry Sorbet, and Lemon Verbena\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>MIXOLOGISTS\u003c/strong>\u003cbr>\n\u003cstrong>Erick Castro\u003c/strong>, \u003cem>\u003ca href=\"http://www.rickhousebar.com/\">Rickhouse\u003c/a>\u003cbr>\nStatesman\u003cbr>\nThe Lusty Maritime Punch, featuring Highland Park Single Malt Scotch Whiskey\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Brian MacGregor\u003c/strong>, \u003cem>\u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>\u003cbr>\nTippler’s Delight\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SOMMELIER\u003c/strong>\u003cbr>\n\u003cstrong>Sarah Valor\u003c/strong>, \u003cem>\u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>\u003cbr>\nWine pairings with each chef’s dish\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>HOTEL CHEF\u003c/strong>\u003cbr>\n\u003cstrong>Josh Thomsen\u003c/strong>, \u003cem>\u003ca href=\"http://www.claremontresort.com/dining.shtml\">The Claremont Hotel Club & Spa\u003c/a>\u003cbr>\nLaura Chenel Goat Cheese-Potato Terrine with Slow-Roasted Baby Beets and Aged Balsamic Syrup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>RESTAURANT CONCEPT\u003c/strong>\u003cbr>\n\u003cstrong>Joshua Skenes\u003c/strong>, \u003cem>\u003ca href=\"http://www.saisonsf.com/\">Saison\u003c/a>\u003cbr>\nLittle Roots Braised with Bonito, Caramelized Shoots, Flowers, and Leaves\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>RESTAURATEUR\u003c/strong>\u003cbr>\n\u003cstrong>Shelley Lindgren\u003c/strong>, \u003cem>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> & \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003cbr>\nRoasted Sardines and Minted Pea Bruschetta with Pickled Onions\u003c/em>\u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>\u003cstrong>HOST CHEF\u003c/strong>\u003cbr>\n\u003cstrong>Martin Brock\u003c/strong>, \u003cem>\u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>\u003cbr>\nCured New Zealand King Salmon with Jicama, Lotus Root Chips, and Curry Remoulade\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VIP HOST CHEF\u003c/strong>\u003cbr>\n\u003cstrong>JW Foster\u003c/strong>, \u003cem>\u003ca href=\"http://www.fairmont.com/sanfrancisco/GuestServices/Restaurants\">The Fairmont San Francisco\u003c/a>\u003cbr>\nPetrossian White Sturgeon Caviar with Champagne-Poached Red Torpedo Onion Relish, Butterball Pomme Chip, Charred Citrus, and Crème Fraîche\u003cbr>\nHouse Cold Smoked New Zealand Greenshell™ Mussel with Parsnip Frites, Santa Cruz Heirloom Tomato and Sonoma Riesling Consommé, and Asian Pear and Fennel Salad\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/joshua-skenes-dish.jpg\" alt=\"Joshua Skenes's Little Roots with Shoots and Leaves\" title=\"Joshua Skenes's Little Roots with Shoots and Leaves\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-14097\">\u003cbr>\n\u003cem>Joshua Skenes’s (Saison): Little Roots with Caramelized Shoots and Leaves\u003c/em>\u003c/p>\n\u003cp>The Rising Star Awards recognize up-and-coming chefs, pastry chefs, sommeliers and mixologists from around the country who represent future leaders of the national culinary scene. \u003ca href=\"http://starchefs.com/\">StarChefs.com\u003c/a>, online magazine to foodservice industry insiders since 1995, chooses only four American cities in which to name Rising Stars each year -- this year, they chose LA, SF, NYC and Washington, DC. Candidates are nominated by \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2007/sf/html/index.shtml\">previous SF winners\u003c/a> and the \u003ca href=\"http://www.starchefs.com/about_us/html/chef_advisory_board.shtml\">StarChefs Advisory Board\u003c/a> (which includes the likes of \u003cstrong>Daniel Boulud\u003c/strong>, \u003cstrong>Jean-Georges Vongerichten\u003c/strong>, \u003cstrong>Bobby Flay\u003c/strong>, and \u003cstrong>Todd English\u003c/strong>). Winners are chosen by the StarChefs editorial team. \u003c/p>\n\u003cp>More than 90 San Francisco Bay Area candidates were considered via in-person tastings and interviews. \"A new breed of young culinary professionals is defining the Bay Area dining scene, taking it beyond simply sourcing the best ingredients and championing the sustainability movement,\" said Antoinette Bruno, chief executive officer and editor-in-chief of StarChefs.com. \"They are true artisans and craftspeople.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/catherine-schimenti-dish.jpg\" alt=\"Catherine Schimenti's Apricot Mousse and Cherry Sorbet\" title=\"Catherine Schimenti's Apricot Mousse and Cherry Sorbet\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14095\">\u003cbr>\n\u003cem>Catherine Schimenti’s (Michael Mina) Apricot Mousse, Cherry Sorbet, and Lemon Verbena\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">StarChefs.com’s Rising Stars Revue\u003c/a>\u003cbr>\nWednesday, June 16, 2010\u003cbr>\n7:30-10:00 pm\u003cbr>\nGhirardelli Square, SF \u003c/p>\n\u003cp>\u003cem>Tickets for the Rising Stars Revue are $95 per person; VIP tickets are $150 and include a pre-event reception with Champagne and Petrossian Caviar. A portion of the proceeds will go to \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>Try your hand at \u003cstrong>Melissa Chou’s\u003c/strong> stellar dessert. Elegant, light, and refreshing -- just the thing to wow your dinner guests at your next summer festa.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/melissa-chou-dish.jpg\" alt=\"Melissa Chou's Goat Yogurt Panna Cotta \" title=\"Melissa Chou's Goat Yogurt Panna Cotta \" width=\"500\" height=\"328\" class=\"alignnone size-full wp-image-14099\">\u003cbr>\n\u003cem>Melissa Chou’s (Aziza) Goat Yogurt Panna Cotta with Rose Gelee, Strawberry Merengue, Compressed Green Strawberries, Mint, Hibiscus Soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Crème Fraîche Panna Cotta with Plum Soup\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Melissa Chou, pastry chef of Aziza (adapted from her StarChefs award-winning dish)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 12\u003c/p>\n\u003cp>\u003cstrong>Plum Soup Ingredients:\u003c/strong>\u003cbr>\n4 pounds plums\u003cbr>\n1 cup sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tRough chop plums and place into a large pot (include pits). Add sugar and enough water to cover the plums generously (about 10 cups). Place a piece of parchment on the surface of the liquid and cook on medium high heat for about an hour, occasionally stirring, but not crushing the plums.\u003cbr>\n2.\tSet a strainer over a large bowl and pour in the soup. Simply allow the soup to drain out, but do not press on the plums or the soup will become cloudy. You should have about 6 cups soup.\u003cbr>\n3.\tReduce the soup until you have about 4 cups. Adjust sugar to taste. Chill and reserve.\u003c/p>\n\u003cp>\u003cstrong>Crème Fraîche Panna Cotta Ingredients:\u003c/strong>\u003cbr>\n2 cups crème fraîche\u003cbr>\n¾ cups cream\u003cbr>\n6 tablespoons sugar\u003cbr>\n1 ½ teaspoons gelatin powder\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tDissolve the gelatin in a generous tablespoon of water. Meanwhile, gently heat the cream with the sugar in a small pot over medium low heat.\u003cbr>\n2.\tCut the gelatin into cubes and when the cream begins to simmer, remove from heat and add the gelatin. Whisk until fully dissolved. Whisk in the creme fraiche. Strain and pour into about 12 lightly oiled 2 ounce timbale molds.\u003c/p>\n\u003cp>\u003cstrong>Garnishes:\u003c/strong>\u003cbr>\nStrawberries, cut lengthwise into sixths\u003cbr>\nMint chiffonade\u003c/p>\n\u003cp>\u003cstrong>To serve:\u003c/strong>\u003cbr>\n1.\tGently run the tip of a small knife around the edge of the panna cotta. Using your fingers, gently pull the panna cotta away from the side of the mold and invert into a shallow dessert bowl.\u003cbr>\n2.\tGarnish with the strawberries and mint. Pour in about ¼ cup of soup and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(All photos courtesy of StarChefs.com)\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/14094/starchefs-rising-stars-revue",
"authors": [
"5037"
],
"categories": [
"bayareabites_63",
"bayareabites_50",
"bayareabites_12",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_595",
"bayareabites_4176",
"bayareabites_2566",
"bayareabites_4175",
"bayareabites_4177",
"bayareabites_4178",
"bayareabites_4174",
"bayareabites_4173"
],
"label": "bayareabites"
},
"bayareabites_14040": {
"type": "posts",
"id": "bayareabites_14040",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "14040",
"score": null,
"sort": [
1275755152000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1275755152,
"format": "aside",
"disqusTitle": "Farr Out! Bay Area Eats with Ryan and Cesalee Farr of 4505 Meats",
"title": "Farr Out! Bay Area Eats with Ryan and Cesalee Farr of 4505 Meats",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-14059\" title=\"Cesalee, Tanner, Ryan Farr\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/09nov.-673.jpg\" alt=\"Cesalee, Tanner, Ryan Farr\" width=\"240\" height=\"320\">San Francisco residents Ryan & Cesalee Farr are the self described \"Mission rat\" couple behind \u003ca href=\"http://www.4505meats.com/\">4505 Meats\u003c/a>, producer of popular meaty products as \u003ca href=\"http://www.4505meats.com/chicharrones/\">chicharrones\u003c/a> and Spicy ‘Zilla Dogs that buyers freely gobble at events and the company's Ferry Building booth. Working at the Ferry Building has its advantages; Cesalee said, \"We buy all of our vegetable, fruits, eggs, and crackers and any other goodie we may need here.\"\u003c/p>\n\u003cp>Ryan is the butcher/chef/teacher and front man of the 4505 venture, and his wife Cesalee does much of the administrative and logistical work. The two also have an eight month old son, named Tanner, who may soon try Fatted Calf liverwurst (more on that later). Cesalee & Ryan Farr answered \u003cem>Bay Area Bites\u003c/em> questions via email and phone interview. Comments have been edited and condensed for clarity.\u003c/p>\n\u003cp>\u003cstrong>THE WORK TOGETHER\u003c/strong>\u003cbr>\nCesalee Farr said, \"I run the (Ferry Building) Farmers market booth, work in the office. I try to take care of all details on outside events.\" She also manages \"the kitchen flow… you name it, I do it.\" If you book a spot for \u003ca href=\"http://www.4505meats.com/bestbyfarr/hands-on-butcher-classes/\">Ryan Farr's pig butcher classes\u003c/a> at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, Cesalee is the one answering the phone, and processing credit card info. Her imprint can also be found on the the \u003ca href=\"http://www.facebook.com/group.php?v=wall&gid=260938620021\">4505 Facebook page\u003c/a>, which is regularly updated with market menu, product and class information. Her husband of nearly four years is the main chef, as Cesalee clarifies: \"I don't make sausage, but I don't mind getting my hands dirty. I help out if needed.\"\u003c/p>\n\u003cp>\u003cstrong>THE RELATIONSHIP AND MARRIAGE\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"We met in Calistoga, which is my hometown. I moved home from school and we happened to be working at the same restaurant, \u003ca href=\"http://www.allseasonsnapavalley.net/\">All Seasons Bistro\u003c/a>. I was the front of the house, and he was back of the house. Our first date was skydiving. On the second date, Ryan picked me up with tomato dripping down the front of him. I was like 'this guy is weird' but he kept saying he 'never knew what a real tomato tasted like till then….' It’s been love ever since. That was 2002, 8 years together and we’ll be celebrating our 4 years wedding anniversary in August.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>DATE NIGHT\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Our house for date night has been the case a lot lately with us having a new baby and a crazy work schedule. We try to make it special, by having caviar & Champagne, but some nights it’s a roasted free range chicken and homemade beers from a friend.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>ON ART MADE FROM DEAD ANIMALS\u003c/strong>\u003cbr>\nRyan Farr mentioned that his wife makes and gifts bone/skull related art to friends and families. She makes her art from the bones and skulls of \"deer, cows, goat, lamb, rabbits. But mostly, I do pig skulls, since that's what we have most of…\" Each skull is individually handcrafted in San Francisco. (Email cesalee@yahoo.com for more information.)\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"(The) skulls are sourced from local farms in the Northern California area. It's a small production of handcrafted skulls, bones and more. Created solely for my own passion, with my love for nature and science it all came together.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>THE ART PROCESS\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"It depends if I get the animal with or without the fur, skin and meat on them. I de-face/de-skin the animal. I know that sounds kinda crazy. Then (I) boil them, changing the water often. I de-meat the skull/ bone, boil it some more, til I have a meatless/ skinless piece. Drying it ideally in sunlight, boil it some more and then in a bath it goes… hair peroxide works best about a 20vol with water. It can't be hydrogen peroxide from a drug store. I found this out by trial and error, I also may have read it somewhere. I also do hair so it works out perfect. (I'm not practicing hair right now, other then for friends.) After a long 36 hour or so soak, it's time for more drying, when the bone is no longer wet, I seal it with a clear kind of epoxies spray. (Then it's) ready for painting or paper mache. I style it out with swarovski crystals, crystals/rhinestones, eyelashes, colored paper, bright colors, etc… Each skull is totally different.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>BABY FOOD, THE 4505 WAY\u003c/strong>\u003cbr>\nSo far, Tanner has been out to eat with his parents to Hana, Starbelly, Tartine Bakery, and Delfina. For eating at home, this baby has meaty options:\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Tanner's 8 months old, and yes, we're looking into what kind of liver he'll be eating. I was thinking Fatted Calf liverwurst, it's to die for. Our 3-year-old niece loves it! She eats it with our chicharrones and doesn’t share. It's smoked with a little garlic and herbs so I haven't actually given it to Tanner yet. I bought some for the last two weeks to give to him and I've eaten all myself. We started buying it for our friend's son when he was about 10 months old.\u003c/p>\n\u003cp>We make all of Tanner's food. He gets fresh ground lamb from his Dad, fresh egg yolks, strawberries & bananas, pears, apples, avocado (his favorite) and yams. He's not a big fan of asparagus. Meat is our next step. I'm thinking liver mousse and pate is what I want to start making for him next.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>THE FOOD FAVORITES\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>\u003cbr>\n3639 18th Street (between Dolores Street and Guerrero Street) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=bi-rite+market+sf+ca&fb=1&gl=us&hq=bi-rite+market&hnear=San+Francisco,+CA&cid=0,0,16741008033048840660&ei=uTMJTP27I4bYNZ6qpLYE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBcQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 241-9760\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 9:00 am to 9:00 pm\u003cbr>\nClosed on Thanksgiving and Christmas Days.\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ryan:\u003c/strong> \"The staff is so helpful. We love that. Sam is definitely an inspiration, in many different ways. The small businesses they support, and the selection that they have… it’s where you go.\" (Bi-Rite was one of the first to carry 4505's chicharrones)\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"I shop here at a lot, I grab cheese, a free-range chicken for dinner to roast, a loaf of sweet baguette, ice cream from their creamery or whatever else I may need for the house.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://losjarritos.com/\">SanJalisco\u003c/a> (Formerly known as \u003cstrong>Los Jarritos\u003c/strong>)\u003cbr>\n901 S. Van Ness Avenue (between 20th Street and 21st Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=901+S.+Van+Ness+Avenue,+San+Francisco,+CA&sll=37.776142,-122.419882&sspn=0.039687,0.064888&ie=UTF8&hq=&hnear=901+S+Van+Ness+Ave,+San+Francisco,+California+94110&ll=37.758637,-122.416513&spn=0.010348,0.016222&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 648-8383\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Open daily from 8am to 10pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ryan:\u003c/strong> \"I love Los Jarritos. The chicharrones con huevos. Anything there is spot on.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003cbr>\n3611 18th Street (between Dolores Street and Guerrero Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Pizzeria+Delfina&sll=37.0625,-95.677068&sspn=42.310334,66.445312&ie=UTF8&hq=Pizzeria+Delfina&hnear=&ll=37.788895,-122.431641&spn=0.082752,0.129776&z=13&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 437-6800\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday 5pm to 10pm\u003cbr>\nTuesday-Thursday 11:30am to 10pm\u003cbr>\nFriday 11:30am to 11pm\u003cbr>\nSaturday 12pm to 11pm\u003cbr>\nSunday 12pm to 10pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"It's small, amazing food and I love the staff and the fact it's blocks away from the house it's bad either. Our normal order: Salsiccia pizza, special pizza usually one with an egg on it…., salad of, and if (it's) in season, the fries with eyes. Ryan will have a beer and Cesalee a glass of rosé.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.elixirsf.com/\">Elixir\u003c/a>\u003cbr>\n3200 16th Street (at Guerrero) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=elixir+sf+ca&fb=1&gl=us&hq=elixir&hnear=San+Francisco,+CA&cid=0,0,16275878525210596052&ei=YD4JTK2sGIa-NrecmLYE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBcQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 552-1633\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday 3pm to 2am\u003cbr>\nSaturday 12pm to 2am\u003cbr>\nSunday 11am to 2am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ryan:\u003c/strong> \"Elixir is our neighborhood bar. They're always great to us. We started grilling there on Sundays; (grilled) all last year, in the summer.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Usually it’s a beer and shot of bourbon whiskey for Ryan and vodka, soda for me.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.avedanos.com/\">Avedano's\u003c/a>\u003cbr>\n235 Cortland Avenue (at Bonview St.) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=avedano%27s+sf&fb=1&gl=us&hq=avedano%27s&hnear=San+Francisco,+CA&cid=0,0,13904568804504899115&ei=f0AJTNHUNaOaMqG8-bUE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBMQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 285-MEAT\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday – Friday 11am to 8pm\u003cbr>\nSaturday 9am to 8pm\u003cbr>\nSunday 11am to 6pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"I grab pasta or meat that we may not have at our own kitchen, or if I’m heading to a friends for a BBQ, I’ll stop here.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.hanajapanese.com/\">Hana Japanese Restaurant\u003c/a>\u003cbr>\n101 Golf Course Drive (near Double Tree Dr.) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=hana+japanese+rohnert+park&fb=1&gl=us&hq=hana+japanese&hnear=Rohnert+Park,+CA&cid=0,0,13247332492203582013&ei=HUIJTMDyJoPcNoKP5LUE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBMQnwIwAA\">MapA\u003c/a>\u003cbr>\nRohnert Park, CA 94928\u003cbr>\n(707) 586-0270\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nLunch: Monday - Saturday 11:30am to 2:30pm\u003cbr>\nDinner: Sunday - Thursday 5pm to 9pm, Friday & Saturday 5pm to 9:30pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Hands down, Hana Japanese Restaurant in Rohnert Park has the best sushi outside of Japan we’ve EVER had!!!! We’ve tried a lot of places. Sometimes we go for lunch and end up staying for dinner. It’s that good.\"\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donut & Coffee\u003c/a>\u003cbr>\n2760 24th Street (between Hampshire St. and York St.) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=dynamo+donuts&fb=1&gl=us&hq=dynamo+donuts&hnear=United+States&cid=0,0,16258485217006911277&ei=RUMJTNGqIY72Mqn1-bUE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBMQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 920-1978\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday to Saturday 7am to 5pm\u003cbr>\n9am to 4pm Sunday\u003cbr>\nClosed Monday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee\u003c/strong> names Dynamo Donuts as her guiltiest food pleasure, \"hands down. I can eat at least four in one sitting.\"\u003c/p>\u003c/blockquote>\n\n",
"disqusIdentifier": "14040 http://blogs.kqed.org/bayareabites/?p=14040",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1455,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 33
},
"modified": 1550606968,
"excerpt": "Ryan is the butcher/chef/teacher and front man of the 4505 venture, and his wife Cesalee does much of the administrative and logistical work. The two also have an eight month old son, named Tanner, who may soon try Fatted Calf liverwurst (more on that later). Cesalee & Ryan Farr answered \u003cem>Bay Area Bites\u003c/em> questions via email and phone interview. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Ryan is the butcher/chef/teacher and front man of the 4505 venture, and his wife Cesalee does much of the administrative and logistical work. The two also have an eight month old son, named Tanner, who may soon try Fatted Calf liverwurst (more on that later). Cesalee & Ryan Farr answered Bay Area Bites questions via email and phone interview. ",
"title": "Farr Out! Bay Area Eats with Ryan and Cesalee Farr of 4505 Meats | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Farr Out! Bay Area Eats with Ryan and Cesalee Farr of 4505 Meats",
"datePublished": "2010-06-05T09:25:52-07:00",
"dateModified": "2019-02-19T12:09:28-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats",
"status": "publish",
"path": "/bayareabites/14040/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-14059\" title=\"Cesalee, Tanner, Ryan Farr\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/09nov.-673.jpg\" alt=\"Cesalee, Tanner, Ryan Farr\" width=\"240\" height=\"320\">San Francisco residents Ryan & Cesalee Farr are the self described \"Mission rat\" couple behind \u003ca href=\"http://www.4505meats.com/\">4505 Meats\u003c/a>, producer of popular meaty products as \u003ca href=\"http://www.4505meats.com/chicharrones/\">chicharrones\u003c/a> and Spicy ‘Zilla Dogs that buyers freely gobble at events and the company's Ferry Building booth. Working at the Ferry Building has its advantages; Cesalee said, \"We buy all of our vegetable, fruits, eggs, and crackers and any other goodie we may need here.\"\u003c/p>\n\u003cp>Ryan is the butcher/chef/teacher and front man of the 4505 venture, and his wife Cesalee does much of the administrative and logistical work. The two also have an eight month old son, named Tanner, who may soon try Fatted Calf liverwurst (more on that later). Cesalee & Ryan Farr answered \u003cem>Bay Area Bites\u003c/em> questions via email and phone interview. Comments have been edited and condensed for clarity.\u003c/p>\n\u003cp>\u003cstrong>THE WORK TOGETHER\u003c/strong>\u003cbr>\nCesalee Farr said, \"I run the (Ferry Building) Farmers market booth, work in the office. I try to take care of all details on outside events.\" She also manages \"the kitchen flow… you name it, I do it.\" If you book a spot for \u003ca href=\"http://www.4505meats.com/bestbyfarr/hands-on-butcher-classes/\">Ryan Farr's pig butcher classes\u003c/a> at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, Cesalee is the one answering the phone, and processing credit card info. Her imprint can also be found on the the \u003ca href=\"http://www.facebook.com/group.php?v=wall&gid=260938620021\">4505 Facebook page\u003c/a>, which is regularly updated with market menu, product and class information. Her husband of nearly four years is the main chef, as Cesalee clarifies: \"I don't make sausage, but I don't mind getting my hands dirty. I help out if needed.\"\u003c/p>\n\u003cp>\u003cstrong>THE RELATIONSHIP AND MARRIAGE\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"We met in Calistoga, which is my hometown. I moved home from school and we happened to be working at the same restaurant, \u003ca href=\"http://www.allseasonsnapavalley.net/\">All Seasons Bistro\u003c/a>. I was the front of the house, and he was back of the house. Our first date was skydiving. On the second date, Ryan picked me up with tomato dripping down the front of him. I was like 'this guy is weird' but he kept saying he 'never knew what a real tomato tasted like till then….' It’s been love ever since. That was 2002, 8 years together and we’ll be celebrating our 4 years wedding anniversary in August.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>DATE NIGHT\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Our house for date night has been the case a lot lately with us having a new baby and a crazy work schedule. We try to make it special, by having caviar & Champagne, but some nights it’s a roasted free range chicken and homemade beers from a friend.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>ON ART MADE FROM DEAD ANIMALS\u003c/strong>\u003cbr>\nRyan Farr mentioned that his wife makes and gifts bone/skull related art to friends and families. She makes her art from the bones and skulls of \"deer, cows, goat, lamb, rabbits. But mostly, I do pig skulls, since that's what we have most of…\" Each skull is individually handcrafted in San Francisco. (Email cesalee@yahoo.com for more information.)\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"(The) skulls are sourced from local farms in the Northern California area. It's a small production of handcrafted skulls, bones and more. Created solely for my own passion, with my love for nature and science it all came together.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>THE ART PROCESS\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"It depends if I get the animal with or without the fur, skin and meat on them. I de-face/de-skin the animal. I know that sounds kinda crazy. Then (I) boil them, changing the water often. I de-meat the skull/ bone, boil it some more, til I have a meatless/ skinless piece. Drying it ideally in sunlight, boil it some more and then in a bath it goes… hair peroxide works best about a 20vol with water. It can't be hydrogen peroxide from a drug store. I found this out by trial and error, I also may have read it somewhere. I also do hair so it works out perfect. (I'm not practicing hair right now, other then for friends.) After a long 36 hour or so soak, it's time for more drying, when the bone is no longer wet, I seal it with a clear kind of epoxies spray. (Then it's) ready for painting or paper mache. I style it out with swarovski crystals, crystals/rhinestones, eyelashes, colored paper, bright colors, etc… Each skull is totally different.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>BABY FOOD, THE 4505 WAY\u003c/strong>\u003cbr>\nSo far, Tanner has been out to eat with his parents to Hana, Starbelly, Tartine Bakery, and Delfina. For eating at home, this baby has meaty options:\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Tanner's 8 months old, and yes, we're looking into what kind of liver he'll be eating. I was thinking Fatted Calf liverwurst, it's to die for. Our 3-year-old niece loves it! She eats it with our chicharrones and doesn’t share. It's smoked with a little garlic and herbs so I haven't actually given it to Tanner yet. I bought some for the last two weeks to give to him and I've eaten all myself. We started buying it for our friend's son when he was about 10 months old.\u003c/p>\n\u003cp>We make all of Tanner's food. He gets fresh ground lamb from his Dad, fresh egg yolks, strawberries & bananas, pears, apples, avocado (his favorite) and yams. He's not a big fan of asparagus. Meat is our next step. I'm thinking liver mousse and pate is what I want to start making for him next.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>THE FOOD FAVORITES\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>\u003cbr>\n3639 18th Street (between Dolores Street and Guerrero Street) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=bi-rite+market+sf+ca&fb=1&gl=us&hq=bi-rite+market&hnear=San+Francisco,+CA&cid=0,0,16741008033048840660&ei=uTMJTP27I4bYNZ6qpLYE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBcQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 241-9760\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 9:00 am to 9:00 pm\u003cbr>\nClosed on Thanksgiving and Christmas Days.\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ryan:\u003c/strong> \"The staff is so helpful. We love that. Sam is definitely an inspiration, in many different ways. The small businesses they support, and the selection that they have… it’s where you go.\" (Bi-Rite was one of the first to carry 4505's chicharrones)\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"I shop here at a lot, I grab cheese, a free-range chicken for dinner to roast, a loaf of sweet baguette, ice cream from their creamery or whatever else I may need for the house.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://losjarritos.com/\">SanJalisco\u003c/a> (Formerly known as \u003cstrong>Los Jarritos\u003c/strong>)\u003cbr>\n901 S. Van Ness Avenue (between 20th Street and 21st Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=901+S.+Van+Ness+Avenue,+San+Francisco,+CA&sll=37.776142,-122.419882&sspn=0.039687,0.064888&ie=UTF8&hq=&hnear=901+S+Van+Ness+Ave,+San+Francisco,+California+94110&ll=37.758637,-122.416513&spn=0.010348,0.016222&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 648-8383\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Open daily from 8am to 10pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ryan:\u003c/strong> \"I love Los Jarritos. The chicharrones con huevos. Anything there is spot on.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003cbr>\n3611 18th Street (between Dolores Street and Guerrero Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Pizzeria+Delfina&sll=37.0625,-95.677068&sspn=42.310334,66.445312&ie=UTF8&hq=Pizzeria+Delfina&hnear=&ll=37.788895,-122.431641&spn=0.082752,0.129776&z=13&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 437-6800\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday 5pm to 10pm\u003cbr>\nTuesday-Thursday 11:30am to 10pm\u003cbr>\nFriday 11:30am to 11pm\u003cbr>\nSaturday 12pm to 11pm\u003cbr>\nSunday 12pm to 10pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"It's small, amazing food and I love the staff and the fact it's blocks away from the house it's bad either. Our normal order: Salsiccia pizza, special pizza usually one with an egg on it…., salad of, and if (it's) in season, the fries with eyes. Ryan will have a beer and Cesalee a glass of rosé.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.elixirsf.com/\">Elixir\u003c/a>\u003cbr>\n3200 16th Street (at Guerrero) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=elixir+sf+ca&fb=1&gl=us&hq=elixir&hnear=San+Francisco,+CA&cid=0,0,16275878525210596052&ei=YD4JTK2sGIa-NrecmLYE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBcQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 552-1633\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday 3pm to 2am\u003cbr>\nSaturday 12pm to 2am\u003cbr>\nSunday 11am to 2am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ryan:\u003c/strong> \"Elixir is our neighborhood bar. They're always great to us. We started grilling there on Sundays; (grilled) all last year, in the summer.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Usually it’s a beer and shot of bourbon whiskey for Ryan and vodka, soda for me.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.avedanos.com/\">Avedano's\u003c/a>\u003cbr>\n235 Cortland Avenue (at Bonview St.) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=avedano%27s+sf&fb=1&gl=us&hq=avedano%27s&hnear=San+Francisco,+CA&cid=0,0,13904568804504899115&ei=f0AJTNHUNaOaMqG8-bUE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBMQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 285-MEAT\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday – Friday 11am to 8pm\u003cbr>\nSaturday 9am to 8pm\u003cbr>\nSunday 11am to 6pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"I grab pasta or meat that we may not have at our own kitchen, or if I’m heading to a friends for a BBQ, I’ll stop here.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.hanajapanese.com/\">Hana Japanese Restaurant\u003c/a>\u003cbr>\n101 Golf Course Drive (near Double Tree Dr.) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=hana+japanese+rohnert+park&fb=1&gl=us&hq=hana+japanese&hnear=Rohnert+Park,+CA&cid=0,0,13247332492203582013&ei=HUIJTMDyJoPcNoKP5LUE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBMQnwIwAA\">MapA\u003c/a>\u003cbr>\nRohnert Park, CA 94928\u003cbr>\n(707) 586-0270\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nLunch: Monday - Saturday 11:30am to 2:30pm\u003cbr>\nDinner: Sunday - Thursday 5pm to 9pm, Friday & Saturday 5pm to 9:30pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Hands down, Hana Japanese Restaurant in Rohnert Park has the best sushi outside of Japan we’ve EVER had!!!! We’ve tried a lot of places. Sometimes we go for lunch and end up staying for dinner. It’s that good.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donut & Coffee\u003c/a>\u003cbr>\n2760 24th Street (between Hampshire St. and York St.) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=dynamo+donuts&fb=1&gl=us&hq=dynamo+donuts&hnear=United+States&cid=0,0,16258485217006911277&ei=RUMJTNGqIY72Mqn1-bUE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBMQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 920-1978\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday to Saturday 7am to 5pm\u003cbr>\n9am to 4pm Sunday\u003cbr>\nClosed Monday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee\u003c/strong> names Dynamo Donuts as her guiltiest food pleasure, \"hands down. I can eat at least four in one sitting.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/14040/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats",
"authors": [
"5092"
],
"categories": [
"bayareabites_63",
"bayareabites_2407",
"bayareabites_1875",
"bayareabites_1807"
],
"tags": [
"bayareabites_2959",
"bayareabites_9589",
"bayareabites_2345",
"bayareabites_1596",
"bayareabites_11909",
"bayareabites_16293",
"bayareabites_13070"
],
"label": "bayareabites"
},
"bayareabites_13671": {
"type": "posts",
"id": "bayareabites_13671",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "13671",
"score": null,
"sort": [
1274677101000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1274677101,
"format": "aside",
"disqusTitle": "The Butcher, the Chef, and the Goat",
"title": "The Butcher, the Chef, and the Goat",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMGP1155-500-postpix.jpg\" alt=\"The Butcher, The Goat and The Chef event - Assistant butcher, Josh Kleinsmith -Dave the Butcher, aka David Budworth\" title=\"The Butcher, The Goat and The Chef event - Assistant butcher, Josh Kleinsmith -Dave the Butcher, aka David Budworth\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13743\"> \u003c/p>\n\u003cp>Is this Satan's dinner party? At the center of an airy white room, hanging suspended on a heavy chain, is a whole goat, skinned and hooked through the hooves on two sharp cast-iron points. More heavy chains are linked around the waists of Marina Meats' and Avedano's butcher David Budworth, a.k.a. \u003ca href=\"http://www.askyourbutcher.com\"> Dave the Butcher\u003c/a> and his assistant Josh Kleinsmith, each chain weighed down with an assortment of wicked-sharp knives and cleavers. \u003c/p>\n\u003cp>A band set up in a corner is crunching out power chords as tattoo-sleeved servers in black t-shirts emblazoned with the electric-green logo \u003ci>Chef Stephanie: Culinary Mistress\u003c/i> are busy delivering plates of Alemany Farms greens topped with bright nasturtium flowers and tiny gobbets of raw goat carpaccio, fresh off the hoof. \u003c/p>\n\u003cp>Welcome to \u003ca href=\"http://www.thebutcherandthechef.com/?page_id=38\">The Butcher, the Chef, and the Goat\u003c/a>, the first episode of \u003ca href=\"http://www.thebutcherandthechef.com\"> The Butcher and the Chef\u003c/a>, a roving underground dinner party dedicated to explaining, in the most deliciously visceral way possible, just how food goes from animal to ingredient. \u003c/p>\n\u003cp>A collaboration between caterer, cooking teacher, and private chef \u003ca href=\"http://www.chef-stephanie.com\">Stephanie Hibbert\u003c/a> and Dave the Butcher, the concept was born during a casual conversation the two had a couple of months ago. At first, their business partnership might seem unlikely; Hibbert, who spent six years cooking with Eric Tucker at the high-end vegan restaurant Millennium, was a vegetarian until four years ago. But their mutual passion for sustainability, and for getting their clients to know where their food is coming from, proved to be a perfect match. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Eight weeks later, they were shepherding 50 people up four flights of stairs into a Dogpatch photo studio, transformed into a dining room with the help of green events planner Sadie Waddington of \u003ca href=\"http://www.onebigfishgreenevents.com/\">One Big Fish Events\u003c/a>. Using her usual prep space at La Cocina, with last-minute staging furiously organized in the studio's tiny galley kitchen, Chef Stephanie created a five-course meal featuring the products of a host of like-minded local suppliers, from strawberries grown at the unionized, organic Swanton Berry Farms near Santa Cruz to beers made by newbie brewer Patrick Horn at Soma's \u003ca href=\"http://pacbrewlab.blogspot.com/\">Pacific Brewing Laboratories\u003c/a>. \u003c/p>\n\u003cp>On the plate, the goat was great, from a deep, richly flavored mushroom, liver, and kidney pâté to a black bean and chipotle chile and seared slices of leg (tough and hard to cut, but worth the chew) and a more succulent braised shoulder over polenta and peas. The meat was sweet, not gamy at all, from animals raised at Long Ranch in Manteca, pasture grown and finished on alfalfa. But the real draw? Not the dinner, but the show. \u003c/p>\n\u003cp>As guests sipped from wine glasses filled with Pacific Brewing Lab's Rough Wooing (a big Scottish-style ale smoothed out with maple syrup, jaggery, and sweet spices), Dave broke down the display goat, first sawing it half, then methodically dividing it from ribs to loin, explaining as he went.\u003c/p>\n\u003cp>\"If you understand how one animal works, you can understand how any one works. The shoulder is always a slow cook, while legs and ribs are a fast cook.\" To demonstrate, he bones and rolls a neat parcel, made from the \"arm\"--meat from the shoulder, socket, and shoulder blade--perfect for braising, with just a sprig of rosemary and a little salt. \u003c/p>\n\u003cp>\"I'm a real fan of cooking without a lot of seasoning, so you can taste the meat. If you're not going to taste the meat, you might as well get a boneless, skinless chicken breast and move to the Marina,\" he says, to much laughing and clapping from the crowd. As the beer flows and the goat is slowly reduced to a couple of ankles and hooves, the audience begins yelling out questions. What about the marrow, asks one man. It's there, just like in a cow, replies Dave. Split the legs, roast them, and you'll have marrow bones. Different taste, and less of it, since the legs are much slimmer, but marrow nonetheless. \u003c/p>\n\u003cp>Is this, then, what will get our goat? A little glamour and some knife-wielding education? Despite some \u003ca href=\"http://www.nytimes.com/2009/04/01/dining/01goat.html\">media hype\u003c/a>, goat hasn't quite muscled beef, pork, or even lamb off our plates. For the omnivorous, though, there are plenty of reasons to go for goat. As red meats go, it's a lean and healthy one. Since they're smaller and slaughtered younger, they don't have the impact on the ecosystem that cows raised for meat do, and they're well-suited to smaller operations. Just ask Bill Niman, who left his rapidly expanding meat company, Niman Ranch, in order to focus on sustainable goat farming at Stokes Ranch in Bolinas. He and his wife Nicolette are goat evangelists now, touting the healthful, environmentally sound benefits of goat meat to skeptical carnivores around the country. \u003c/p>\n\u003cp>So, why not goat? First might be what Dave calls \"the ethnic thing.\" If you didn't grow up eating Mexican birria or Jamaican curried goat, or shopping in halal butcher shops, goat can seem like something other people eat, like tripe or frogs' legs. Gamy, funky, too strong: Dave has heard it all from customers he's tried to get interested in the world beyond tri-tip and lamb chops. \u003c/p>\n\u003cp>Slowly, though, goat is catching on. Dave says that Avedano's now goes through a whole butchered goat about every two weeks. At a recent Inforum panel discussion on urban farming at the Commonwealth Club, \u003ca href=\"http://www.citygrazing.com/Site/home.html\">City Grazing\u003c/a> founder David Gavrich mused on the possibility of reducing his ever-increasing goat herd--which makes its living munching down the weeds around the City's train tracks--through selective slaughtering, providing truly local meat to interested consumers. \u003c/p>\n\u003cp>Back at the dinner, guests are purchasing their own party favors. In keeping with the event's no-waste, nose-to-tail philosophy, the display goat isn't just an anatomy experiment, it's next week's dinner. As each part of the goat is broken down, the cuts are wrapped in brown paper and sold on the spot for diners to take home, from the head (\"I'm making soup!\" announces its buyer jubilantly) to the chops, the shanks, the kidneys, even the tongue. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>At the end of the evening, Dave and Stephanie are wiped out but thrilled. For a first venture, it's been a surprisingly smooth success, one they'll repeat on Sunday afternoon from 4 to 7pm. And then, after the buckets of compostable scraps are hauled out, the rented tablecloths packed up in their biodegradable bags, they'll start planning their next event, \u003ca href=\"http://butcherchef.eventbrite.com/\">Gone Fishin'\u003c/a>, at Coffee Bar on June 27th. As with the first event, which was a benefit for \u003ca href=\"http://www.alemanyfarm.org\">Alemany Farm\u003c/a>, part of the ticket price will go to support a local agricultural or sustainability effort, in this case the backyard-gleaning project \u003ca href=\"http://www.producetothepeople.org\">Produce to the People\u003c/a>.\u003c/p>\n\n",
"disqusIdentifier": "13671 http://blogs.kqed.org/bayareabites/?p=13671",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/05/23/the-butcher-the-chef-and-the-goat/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1157,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1493743843,
"excerpt": "\"Is this Satan's dinner party?\" asks my companion, eying the whole skinned goat hanging from hooks in the middle of the room, surrounded by eager diners digging into plates of raw goat carpaccio. No, it's just The Butcher and The Chef, an underground dining event that's demonstrating, in the most deliciously visceral way possible, just how food goes from animal to ingredient.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": ""Is this Satan's dinner party?" asks my companion, eying the whole skinned goat hanging from hooks in the middle of the room, surrounded by eager diners digging into plates of raw goat carpaccio. No, it's just The Butcher and The Chef, an underground dining event that's demonstrating, in the most deliciously visceral way possible, just how food goes from animal to ingredient.",
"title": "The Butcher, the Chef, and the Goat | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Butcher, the Chef, and the Goat",
"datePublished": "2010-05-23T21:58:21-07:00",
"dateModified": "2017-05-02T09:50:43-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-butcher-the-chef-and-the-goat",
"status": "publish",
"path": "/bayareabites/13671/the-butcher-the-chef-and-the-goat",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMGP1155-500-postpix.jpg\" alt=\"The Butcher, The Goat and The Chef event - Assistant butcher, Josh Kleinsmith -Dave the Butcher, aka David Budworth\" title=\"The Butcher, The Goat and The Chef event - Assistant butcher, Josh Kleinsmith -Dave the Butcher, aka David Budworth\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13743\"> \u003c/p>\n\u003cp>Is this Satan's dinner party? At the center of an airy white room, hanging suspended on a heavy chain, is a whole goat, skinned and hooked through the hooves on two sharp cast-iron points. More heavy chains are linked around the waists of Marina Meats' and Avedano's butcher David Budworth, a.k.a. \u003ca href=\"http://www.askyourbutcher.com\"> Dave the Butcher\u003c/a> and his assistant Josh Kleinsmith, each chain weighed down with an assortment of wicked-sharp knives and cleavers. \u003c/p>\n\u003cp>A band set up in a corner is crunching out power chords as tattoo-sleeved servers in black t-shirts emblazoned with the electric-green logo \u003ci>Chef Stephanie: Culinary Mistress\u003c/i> are busy delivering plates of Alemany Farms greens topped with bright nasturtium flowers and tiny gobbets of raw goat carpaccio, fresh off the hoof. \u003c/p>\n\u003cp>Welcome to \u003ca href=\"http://www.thebutcherandthechef.com/?page_id=38\">The Butcher, the Chef, and the Goat\u003c/a>, the first episode of \u003ca href=\"http://www.thebutcherandthechef.com\"> The Butcher and the Chef\u003c/a>, a roving underground dinner party dedicated to explaining, in the most deliciously visceral way possible, just how food goes from animal to ingredient. \u003c/p>\n\u003cp>A collaboration between caterer, cooking teacher, and private chef \u003ca href=\"http://www.chef-stephanie.com\">Stephanie Hibbert\u003c/a> and Dave the Butcher, the concept was born during a casual conversation the two had a couple of months ago. At first, their business partnership might seem unlikely; Hibbert, who spent six years cooking with Eric Tucker at the high-end vegan restaurant Millennium, was a vegetarian until four years ago. But their mutual passion for sustainability, and for getting their clients to know where their food is coming from, proved to be a perfect match. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Eight weeks later, they were shepherding 50 people up four flights of stairs into a Dogpatch photo studio, transformed into a dining room with the help of green events planner Sadie Waddington of \u003ca href=\"http://www.onebigfishgreenevents.com/\">One Big Fish Events\u003c/a>. Using her usual prep space at La Cocina, with last-minute staging furiously organized in the studio's tiny galley kitchen, Chef Stephanie created a five-course meal featuring the products of a host of like-minded local suppliers, from strawberries grown at the unionized, organic Swanton Berry Farms near Santa Cruz to beers made by newbie brewer Patrick Horn at Soma's \u003ca href=\"http://pacbrewlab.blogspot.com/\">Pacific Brewing Laboratories\u003c/a>. \u003c/p>\n\u003cp>On the plate, the goat was great, from a deep, richly flavored mushroom, liver, and kidney pâté to a black bean and chipotle chile and seared slices of leg (tough and hard to cut, but worth the chew) and a more succulent braised shoulder over polenta and peas. The meat was sweet, not gamy at all, from animals raised at Long Ranch in Manteca, pasture grown and finished on alfalfa. But the real draw? Not the dinner, but the show. \u003c/p>\n\u003cp>As guests sipped from wine glasses filled with Pacific Brewing Lab's Rough Wooing (a big Scottish-style ale smoothed out with maple syrup, jaggery, and sweet spices), Dave broke down the display goat, first sawing it half, then methodically dividing it from ribs to loin, explaining as he went.\u003c/p>\n\u003cp>\"If you understand how one animal works, you can understand how any one works. The shoulder is always a slow cook, while legs and ribs are a fast cook.\" To demonstrate, he bones and rolls a neat parcel, made from the \"arm\"--meat from the shoulder, socket, and shoulder blade--perfect for braising, with just a sprig of rosemary and a little salt. \u003c/p>\n\u003cp>\"I'm a real fan of cooking without a lot of seasoning, so you can taste the meat. If you're not going to taste the meat, you might as well get a boneless, skinless chicken breast and move to the Marina,\" he says, to much laughing and clapping from the crowd. As the beer flows and the goat is slowly reduced to a couple of ankles and hooves, the audience begins yelling out questions. What about the marrow, asks one man. It's there, just like in a cow, replies Dave. Split the legs, roast them, and you'll have marrow bones. Different taste, and less of it, since the legs are much slimmer, but marrow nonetheless. \u003c/p>\n\u003cp>Is this, then, what will get our goat? A little glamour and some knife-wielding education? Despite some \u003ca href=\"http://www.nytimes.com/2009/04/01/dining/01goat.html\">media hype\u003c/a>, goat hasn't quite muscled beef, pork, or even lamb off our plates. For the omnivorous, though, there are plenty of reasons to go for goat. As red meats go, it's a lean and healthy one. Since they're smaller and slaughtered younger, they don't have the impact on the ecosystem that cows raised for meat do, and they're well-suited to smaller operations. Just ask Bill Niman, who left his rapidly expanding meat company, Niman Ranch, in order to focus on sustainable goat farming at Stokes Ranch in Bolinas. He and his wife Nicolette are goat evangelists now, touting the healthful, environmentally sound benefits of goat meat to skeptical carnivores around the country. \u003c/p>\n\u003cp>So, why not goat? First might be what Dave calls \"the ethnic thing.\" If you didn't grow up eating Mexican birria or Jamaican curried goat, or shopping in halal butcher shops, goat can seem like something other people eat, like tripe or frogs' legs. Gamy, funky, too strong: Dave has heard it all from customers he's tried to get interested in the world beyond tri-tip and lamb chops. \u003c/p>\n\u003cp>Slowly, though, goat is catching on. Dave says that Avedano's now goes through a whole butchered goat about every two weeks. At a recent Inforum panel discussion on urban farming at the Commonwealth Club, \u003ca href=\"http://www.citygrazing.com/Site/home.html\">City Grazing\u003c/a> founder David Gavrich mused on the possibility of reducing his ever-increasing goat herd--which makes its living munching down the weeds around the City's train tracks--through selective slaughtering, providing truly local meat to interested consumers. \u003c/p>\n\u003cp>Back at the dinner, guests are purchasing their own party favors. In keeping with the event's no-waste, nose-to-tail philosophy, the display goat isn't just an anatomy experiment, it's next week's dinner. As each part of the goat is broken down, the cuts are wrapped in brown paper and sold on the spot for diners to take home, from the head (\"I'm making soup!\" announces its buyer jubilantly) to the chops, the shanks, the kidneys, even the tongue. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At the end of the evening, Dave and Stephanie are wiped out but thrilled. For a first venture, it's been a surprisingly smooth success, one they'll repeat on Sunday afternoon from 4 to 7pm. And then, after the buckets of compostable scraps are hauled out, the rented tablecloths packed up in their biodegradable bags, they'll start planning their next event, \u003ca href=\"http://butcherchef.eventbrite.com/\">Gone Fishin'\u003c/a>, at Coffee Bar on June 27th. As with the first event, which was a benefit for \u003ca href=\"http://www.alemanyfarm.org\">Alemany Farm\u003c/a>, part of the ticket price will go to support a local agricultural or sustainability effort, in this case the backyard-gleaning project \u003ca href=\"http://www.producetothepeople.org\">Produce to the People\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/13671/the-butcher-the-chef-and-the-goat",
"authors": [
"5038"
],
"categories": [
"bayareabites_63",
"bayareabites_2638",
"bayareabites_50",
"bayareabites_90",
"bayareabites_60"
],
"tags": [
"bayareabites_4108",
"bayareabites_1596",
"bayareabites_4106",
"bayareabites_4105",
"bayareabites_1993",
"bayareabites_4074",
"bayareabites_4107"
],
"label": "bayareabites"
},
"bayareabites_13624": {
"type": "posts",
"id": "bayareabites_13624",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "13624",
"score": null,
"sort": [
1274286658000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1274286658,
"format": "aside",
"disqusTitle": "Star Chefs and Vintners Gala: a Feast of a Fete",
"title": "Star Chefs and Vintners Gala: a Feast of a Fete",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_1711_birdseye.JPG\" alt=\"Star Chefs and Vintners Gala behind the scenes\" title=\"Star Chefs and Vintners Gala behind the scenes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13627\">\u003c/p>\n\u003cp>This year's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/05/meals-on-wheels-benefit-star-chefs-and-vintners-gala/\">23rd Annual Star Chefs and Vintners Gala\u003c/a> benefiting \u003ca href=\"http://www.mowsf.org/index.html\">Meals on Wheels\u003c/a> was a feast of a fete, with more than 70 chefs working their magic behind the scenes, over 75 wineries pouring, and a steady stream of boozy concoctions coming from a few of the city's favorite bartenders. \u003c/p>\n\u003cp>The hors d'oeuvres \"grazer\" was superb and barely left room for dinner. Of the (way too many) bites I had, some favorites were:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Janine-Falvo_tartar-cone.jpg\" alt=\"Janine Falvo's tartar cone\" title=\"Janine Falvo's tartar cone\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13633\">\u003c/p>\n\u003cp>\u003cstrong>Janine Falvo's\u003c/strong> (Carneros Bistro & Wine Bar) adorable mini cone filled with orange marlin tartar with green peas and black truffle shavings. Notably, the green peas had been hit with some liquid nitrogen and then transformed into a powder form before being folded into the tartar. Fresh, light, and tasting of spring. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Baker-and-Banker_latke.jpg\" alt=\"Baker and Banker's latke\" title=\"Baker and Banker's latke\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13625\">\u003c/p>\n\u003cp>\u003cstrong>Jeff Banker\u003c/strong> and \u003cstrong>Lori Baker's\u003c/strong> (Baker & Banker) house-smoked trout on potato latke with pickled beets, shaved fennel and horseradish crème fraiche. Crispy and satisfying with familiar flavors amped up with great ingredients. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Jen-Biesty_foie-mousse.jpg\" alt=\"Jen Biesty's foie mousse\" title=\"Jen Biesty's foie mousse\" width=\"408\" height=\"272\" class=\"alignnone size-full wp-image-13634\">\u003c/p>\n\u003cp>\u003cstrong>Jennifer Biesty's\u003c/strong> (Scala's Bistro) duck liver mousse crostini topped with Swanton Farms strawberries, Sicilian pistachios and Villa Manodori balsamic. A rich, salty, sweet, balanced bite of perfect.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Ritz_Scallop.jpg\" alt=\"Ritz's Scallop over Uni Risotto\" title=\"Ritz's Scallop over Uni Risotto\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13635\">\u003c/p>\n\u003cp>\u003cstrong>Nathan Beriau\u003c/strong> and \u003cstrong>Patrick Callarec's\u003c/strong> (The Ritz-Carlton SF) seared jumbo scallop over uni risotto. The scallop was silky smooth and quivering inside, and the sea urchin roe risotto was pure decadence. Felt rich just eating this little plate…which was probably the idea…after wining and dining so well, one could sure feel like she had \u003ca href=\"http://www.urbandictionary.com/define.php?term=Benjamins+\">Benjamins\u003c/a> lining her clutch. All part of the plan, I'm sure, as the Silent Auction was well underway at this point.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_1422.jpg\" alt=\"Scott Beattie's John Chapman\" title=\"Scott Beattie's John Chapman\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-13626\">\u003c/p>\n\u003cp>Kudos to the bartenders as well. Those cocktails were works of art. I fell in love with \u003cstrong>Scott Beattie's\u003c/strong> (H.M.S. Cocktails) John Chapman -- a martini of St. George whiskey, lemon juice, ginger simple syrup, local apple juice, and St. George Pear au de Vie, topped with Thai coconut-apple-ginger foam and dehydrated apple chips, a sprinkle of cinnamon and pretty flower petals. Purrr.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_2083.jpg\" alt=\"Star Chefs Gala Auction\" title=\"Star Chefs Gala Auction\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13632\"> \u003c/p>\n\u003cp>Needless to say, by actual dinner time, folks' paddle hands were well-oiled. A record-breaking $1.2 million was raised this year. Not surprising, considering there were some big ticket items on the auction block, like getting whisked away on a private jet to Sun Valley for three nights, during which \u003cstrong>Nancy Oakes\u003c/strong> (Boulevard) herself will prepare dinner for you and 7 of your closest friends (Winning bid: $38K). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_1752_chefs.jpg\" alt=\"Chefs behind the scenes\" title=\"Chefs behind the scenes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13628\">\u003c/p>\n\u003cp>By far, the coolest thing of the evening was getting to witness the mass of top chefs preparing the courses behind the curtain. It was a sight to behold. A sea of plates, chef's whites, and incredible camaraderie. It was like a well-orchestrated dance -- teams of chefs searing, plating, garnishing…dozens of skilled hands hovering over rows upon rows of plates…and a procession of fantastic servers at the ready. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_1755_chefs.jpg\" alt=\"Mourad Lahlou and Chefs\" title=\"Mourad Lahlou and Chefs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13629\">\u003c/p>\n\u003cp>Gala Chef Chair Nancy Oakes oversaw the 10 teams of chefs, with each team producing a different 3-course menu for close to 1000 guests. Given the scale of this endeavor, it was truly impressive how completely under control the entire operation was. I caught Oakes surveying the scene with a smile on her face and she must have been thinking the same thing as she commented on how calm everyone was. No frenzy, no panic. Just brisk, precise work, and lots of smiles. And this is why these are our star chefs. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_2008_Boulevard_berry-brioche-pudding.jpg\" alt=\"Boulevard's berry brioche pudding\" title=\"Boulevard's berry brioche pudding\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13630\">\u003c/p>\n\u003cp>The evening ended with a stunning dessert reception with every sweet imaginable – cookies, cupcakes, ice cream, mochi, affogato, chocolate in all shapes and sizes – indulgent confections all laid out to be ravished with gusto. By then it seemed, everyone was too sauced to count calories. Favorites of the evening were \u003cstrong>Jessica Sullivan's\u003c/strong> (Boulevard) summer berry brioche pudding and \u003cstrong>Taste Catering's\u003c/strong> fantastical Alice in Wonderland-inspired spread. \u003c/p>\n\u003cp>Generally speaking though, I think it's safe to say that every excessive calorie was consumed with relish that evening. For a good cause, but of course.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=31660775@N05&set_id=72157624092449810&tags=chefs,charity,food,wine\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\n",
"disqusIdentifier": "13624 http://blogs.kqed.org/bayareabites/?p=13624",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/05/19/star-chefs-and-vintners-gala-a-feast-of-a-fete/",
"stats": {
"hasVideo": false,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 680,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://www.flickr.com/slideShow/index.gne"
],
"paragraphCount": 25
},
"modified": 1274297813,
"excerpt": "A recap of the Star Chefs and Vintners Gala, and a peak behind the curtain where the 70+ chefs worked their magic.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A recap of the Star Chefs and Vintners Gala, and a peak behind the curtain where the 70+ chefs worked their magic.",
"title": "Star Chefs and Vintners Gala: a Feast of a Fete | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Star Chefs and Vintners Gala: a Feast of a Fete",
"datePublished": "2010-05-19T09:30:58-07:00",
"dateModified": "2010-05-19T12:36:53-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "star-chefs-and-vintners-gala-a-feast-of-a-fete",
"status": "publish",
"path": "/bayareabites/13624/star-chefs-and-vintners-gala-a-feast-of-a-fete",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_1711_birdseye.JPG\" alt=\"Star Chefs and Vintners Gala behind the scenes\" title=\"Star Chefs and Vintners Gala behind the scenes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13627\">\u003c/p>\n\u003cp>This year's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/05/meals-on-wheels-benefit-star-chefs-and-vintners-gala/\">23rd Annual Star Chefs and Vintners Gala\u003c/a> benefiting \u003ca href=\"http://www.mowsf.org/index.html\">Meals on Wheels\u003c/a> was a feast of a fete, with more than 70 chefs working their magic behind the scenes, over 75 wineries pouring, and a steady stream of boozy concoctions coming from a few of the city's favorite bartenders. \u003c/p>\n\u003cp>The hors d'oeuvres \"grazer\" was superb and barely left room for dinner. Of the (way too many) bites I had, some favorites were:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Janine-Falvo_tartar-cone.jpg\" alt=\"Janine Falvo's tartar cone\" title=\"Janine Falvo's tartar cone\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13633\">\u003c/p>\n\u003cp>\u003cstrong>Janine Falvo's\u003c/strong> (Carneros Bistro & Wine Bar) adorable mini cone filled with orange marlin tartar with green peas and black truffle shavings. Notably, the green peas had been hit with some liquid nitrogen and then transformed into a powder form before being folded into the tartar. Fresh, light, and tasting of spring. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Baker-and-Banker_latke.jpg\" alt=\"Baker and Banker's latke\" title=\"Baker and Banker's latke\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13625\">\u003c/p>\n\u003cp>\u003cstrong>Jeff Banker\u003c/strong> and \u003cstrong>Lori Baker's\u003c/strong> (Baker & Banker) house-smoked trout on potato latke with pickled beets, shaved fennel and horseradish crème fraiche. Crispy and satisfying with familiar flavors amped up with great ingredients. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Jen-Biesty_foie-mousse.jpg\" alt=\"Jen Biesty's foie mousse\" title=\"Jen Biesty's foie mousse\" width=\"408\" height=\"272\" class=\"alignnone size-full wp-image-13634\">\u003c/p>\n\u003cp>\u003cstrong>Jennifer Biesty's\u003c/strong> (Scala's Bistro) duck liver mousse crostini topped with Swanton Farms strawberries, Sicilian pistachios and Villa Manodori balsamic. A rich, salty, sweet, balanced bite of perfect.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Ritz_Scallop.jpg\" alt=\"Ritz's Scallop over Uni Risotto\" title=\"Ritz's Scallop over Uni Risotto\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13635\">\u003c/p>\n\u003cp>\u003cstrong>Nathan Beriau\u003c/strong> and \u003cstrong>Patrick Callarec's\u003c/strong> (The Ritz-Carlton SF) seared jumbo scallop over uni risotto. The scallop was silky smooth and quivering inside, and the sea urchin roe risotto was pure decadence. Felt rich just eating this little plate…which was probably the idea…after wining and dining so well, one could sure feel like she had \u003ca href=\"http://www.urbandictionary.com/define.php?term=Benjamins+\">Benjamins\u003c/a> lining her clutch. All part of the plan, I'm sure, as the Silent Auction was well underway at this point.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_1422.jpg\" alt=\"Scott Beattie's John Chapman\" title=\"Scott Beattie's John Chapman\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-13626\">\u003c/p>\n\u003cp>Kudos to the bartenders as well. Those cocktails were works of art. I fell in love with \u003cstrong>Scott Beattie's\u003c/strong> (H.M.S. Cocktails) John Chapman -- a martini of St. George whiskey, lemon juice, ginger simple syrup, local apple juice, and St. George Pear au de Vie, topped with Thai coconut-apple-ginger foam and dehydrated apple chips, a sprinkle of cinnamon and pretty flower petals. Purrr.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_2083.jpg\" alt=\"Star Chefs Gala Auction\" title=\"Star Chefs Gala Auction\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13632\"> \u003c/p>\n\u003cp>Needless to say, by actual dinner time, folks' paddle hands were well-oiled. A record-breaking $1.2 million was raised this year. Not surprising, considering there were some big ticket items on the auction block, like getting whisked away on a private jet to Sun Valley for three nights, during which \u003cstrong>Nancy Oakes\u003c/strong> (Boulevard) herself will prepare dinner for you and 7 of your closest friends (Winning bid: $38K). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_1752_chefs.jpg\" alt=\"Chefs behind the scenes\" title=\"Chefs behind the scenes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13628\">\u003c/p>\n\u003cp>By far, the coolest thing of the evening was getting to witness the mass of top chefs preparing the courses behind the curtain. It was a sight to behold. A sea of plates, chef's whites, and incredible camaraderie. It was like a well-orchestrated dance -- teams of chefs searing, plating, garnishing…dozens of skilled hands hovering over rows upon rows of plates…and a procession of fantastic servers at the ready. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_1755_chefs.jpg\" alt=\"Mourad Lahlou and Chefs\" title=\"Mourad Lahlou and Chefs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13629\">\u003c/p>\n\u003cp>Gala Chef Chair Nancy Oakes oversaw the 10 teams of chefs, with each team producing a different 3-course menu for close to 1000 guests. Given the scale of this endeavor, it was truly impressive how completely under control the entire operation was. I caught Oakes surveying the scene with a smile on her face and she must have been thinking the same thing as she commented on how calm everyone was. No frenzy, no panic. Just brisk, precise work, and lots of smiles. And this is why these are our star chefs. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_2008_Boulevard_berry-brioche-pudding.jpg\" alt=\"Boulevard's berry brioche pudding\" title=\"Boulevard's berry brioche pudding\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13630\">\u003c/p>\n\u003cp>The evening ended with a stunning dessert reception with every sweet imaginable – cookies, cupcakes, ice cream, mochi, affogato, chocolate in all shapes and sizes – indulgent confections all laid out to be ravished with gusto. By then it seemed, everyone was too sauced to count calories. Favorites of the evening were \u003cstrong>Jessica Sullivan's\u003c/strong> (Boulevard) summer berry brioche pudding and \u003cstrong>Taste Catering's\u003c/strong> fantastical Alice in Wonderland-inspired spread. \u003c/p>\n\u003cp>Generally speaking though, I think it's safe to say that every excessive calorie was consumed with relish that evening. For a good cause, but of course.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=31660775@N05&set_id=72157624092449810&tags=chefs,charity,food,wine\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/13624/star-chefs-and-vintners-gala-a-feast-of-a-fete",
"authors": [
"5037"
],
"categories": [
"bayareabites_63",
"bayareabites_50",
"bayareabites_3032"
],
"tags": [
"bayareabites_4002",
"bayareabites_4003",
"bayareabites_4089"
],
"label": "bayareabites"
},
"bayareabites_13083": {
"type": "posts",
"id": "bayareabites_13083",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "13083",
"score": null,
"sort": [
1273244429000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1273244429,
"format": "aside",
"disqusTitle": "Urban Chef Report: Craig Stoll's Favorite Bay Area Eats",
"title": "Urban Chef Report: Craig Stoll's Favorite Bay Area Eats",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_13091\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/craig-stoll1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/craig-stoll1.jpg\" alt=\"Chef Craig Stoll. Photo by Eric Wolfinger\" title=\"Chef Craig Stoll. Photo by Eric Wolfinger\" width=\"300\" height=\"450\" class=\"size-full wp-image-13091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Craig Stoll. Photo by Eric Wolfinger\u003c/figcaption>\u003c/figure>\n\u003cp>Where does Craig Stoll like to shop and eat in the Bay Area? Stoll cued Bay Area Bites into his top picks via a recent email interview. He is the chef-owner of \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> and Delfina Pizzeria(s), a growing mini-empire of San Francisco based Italian restaurants. He and his wife Annie Stoll live in the Mission in San Francisco with their eight year old daughter, Lucy. Stoll said, \u003c/p>\n\u003cblockquote>\u003cp>\"(We) love to be part of the neighborhood in which we work and own a business and where most of our staff live.\" He added that as a family unit, the Stolls like to hang out at home \"when we can find the time,\" and that \"family dinner is the best.\"\u003c/p>\u003c/blockquote>\n\u003cp>Speculation on the Stolls next restaurant venture continues to fuel the chatter; and the Twitterverse went into high alert mode when \u003ca href=\"http://twitter.com/CraigStoll/status/11541154037\">Craig tweeted\u003c/a> \u003cem>\"Waitin here at SFO for our flight to Mexico for a little R&D...Did I say that? I meant R&R\"\u003c/em> on April 3rd. It was later revealed on various outlets that the Stolls are definitely taking over the Ramblas space on Valencia, for what may be a Roman food concept, expected to open in late spring or early this summer. \u003c/p>\n\u003cp>The Stolls opened Delfina together in 1998, and have attracted prime time crowds, as well as later adding two Delfina Pizzeria locations. Chances of getting a coveted sidewalk table or even parking spot in front of the 18th Street Delfina Pizzeria vary wildly, but the promise of a gourmet Napoletana (tomato, anchovies, capers, hot peppers, olives, and oregano) pizza pie with a side of greens in a Insalata Tricolore salad with Grana Padano cheese generally make it a worth the effort. If you can't afford that trip to Rome or the East Coast, this is a nice staycation meal City option. The service and Italian fare are a combined effort for the couple, with Craig running the food and kitchen operations and Annie handling everything else. This blogger does occasional catering for Bi-Rite Market, and prepped with some of Stoll's cooks for the \u003ca href=\"http://jalapeno.typepad.com/my_weblog/2008/09/18th-street-block-party-this-saturday-afternoon.html\">18th Street Block Party in 2008\u003c/a>. \u003c/p>\n\u003cp>Here are Craig Stoll's picks for where to shop and eat. His main source for food may be the one with the easiest access. Stoll confessed that \u003cem>\"I often shop out of the walk-in cooler at Delfina,\"\u003c/em> which sounds like as good a FIFO (first in, first out) inventory system as any. Stoll's comments have been edited for content and brevity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Shopping Spots:\u003c/strong> Bi-Rite & La Palma.\u003c/p>\n\u003cp>\u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>\u003cbr>\n3639 18th Street (between Dolores Street and Guerrero Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Bi-Rite+Market,+San+Francisco,+CA&sll=37.772354,-122.425622&sspn=0.07273,0.134068&ie=UTF8&hq=Bi-Rite+Market,&hnear=San+Francisco,+CA&ll=37.764065,-122.424688&spn=0.036369,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 241-9760\u003cbr>\nHours: Daily 9:00 am to 9:00 pm\u003cbr>\nClosed on Thanksgiving and Christmas Days.\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"Unbelievably vibrant. Best market anywhere-across the board; meat, fish and produce. (It's) constantly evolving, improving, expanding. (I’m) always blown away.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.lapalmasf.com/\">La Palma\u003c/a>\u003cbr>\n 2884 24th Street (between Florida Street and Bryant Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=La+Palma,+San+Francisco,+CA&sll=37.777499,-122.435246&sspn=0.036362,0.067034&ie=UTF8&hq=La+Palma,&hnear=San+Francisco,+CA&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 647-1500\u003cbr>\nHours: Monday - Saturday 8am to 6pm\u003cbr>\nSunday 8am to 5pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"We live down the street and stop in for ingredients or prepared food.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Eating Spots:\u003c/strong> Thep Phenom, Bistro Aix, (Anonymous) Mission Taco Trucks, Swan Oyster Depot, Nopa and Nopalito, Out the Door, Sunflower, Saigon Sandwich, Limon Rotisserie, Spruce and Zuni.\u003c/p>\n\u003cp>\u003ca href=\"http://www.thepphanom.com/ThepPhanom.html\">Thep Phanom\u003c/a>\u003cbr>\n400 Waller Street (at Fillmore Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Thep+Phanom,+San+Francisco,+CA&sll=37.764065,-122.424688&sspn=0.036369,0.067034&ie=UTF8&hq=Thep+Phanom,&hnear=San+Francisco,+CA&ll=37.772513,-122.43031&spn=0.018182,0.033517&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 431-2526\u003cbr>\nHours: Daily 5:30pm to 10:30 pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"When we come back from a family trip we always go to Thep Phanom or Bistro Aix. We have a taco truck at either end of our block. (I) don't want to admit how often I eat there.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.bistroaix.com/\">Bistro Aix\u003c/a>\u003cbr>\n3340 Steiner Street (between Chestnut Street and Lombard Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Bistro+Aix,+San+Francisco,+CA&sll=37.772513,-122.43031&sspn=0.018182,0.033517&ie=UTF8&hq=Bistro+Aix,&hnear=San+Francisco,+CA&ll=37.80558,-122.437477&spn=0.072697,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 202-0100\u003cbr>\nHours: Monday - Thursday 6:30pm to 10pm\u003cbr>\nFriday - Saturday 5:30pm to 11pm\u003cbr>\nSunday 5:30pm to 9:30pm\u003c/p>\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>\nHours: Monday - Saturday 8am to 5:30pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: Swan Oyster Depot is \"classic and timeless, irony-free.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://nopasf.com/about/\">Nopa\u003c/a>\u003cbr>\n 560 Divisadero Street (at Hayes Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Nopa+restaurant,+San+Francisco,+CA&sll=37.773971,-122.446017&sspn=0.01903,0.033517&g=Nopa,+San+Francisco,+CA&ie=UTF8&hq=Nopa+restaurant,&hnear=San+Francisco,+CA&ll=37.777499,-122.435246&spn=0.036362,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 864-8643\u003cbr>\nHours: Monday - Sunday 6pm to close \u003c/p>\n\u003cp>\u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>\u003cbr>\n306 Broderick Street (between Oak Street and Fell Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Nopa+restaurant,+San+Francisco,+CA&sll=37.773971,-122.446017&sspn=0.01903,0.033517&g=Nopa,+San+Francisco,+CA&ie=UTF8&hq=Nopa+restaurant,&hnear=San+Francisco,+CA&ll=37.777499,-122.435246&spn=0.038058,0.067034&z=14&iwloc=C\">Map\u003c/a>\u003cbr>\n(415) 437-0303\u003cbr>\nHours: Monday - Sunday 11am to 10pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.outthedoors.com/\">Out the Door Ferry Building\u003c/a>\u003cbr>\n1 Ferry Building (Stall #5) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Out+the+Door+Ferry+Building+San+Francisco,+CA&sll=37.793033,-122.420912&sspn=0.03805,0.067034&ie=UTF8&hq=Out+the+Door&hnear=Ferry+Building,+San+Francisco,+CA+94111&ll=37.798866,-122.393703&spn=0.036352,0.067034&z=14&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 321-3740\u003cbr>\nHours: Monday – Saturday 10:30am to 6pm\u003cbr>\nClosed Sunday \u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"Daughter Lucy is a pho/spring roll fanatic. (We go to) Out the Door, (or) Sunflower in a pinch.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sunflower-restaurant.com/\">Sunflower\u003c/a>\u003cbr>\n3111 16th Street (at Valencia Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Sunflower+Cafe,+San+Francisco,+CA&sll=37.798866,-122.393703&sspn=0.036352,0.067034&ie=UTF8&hq=Sunflower+Cafe,&hnear=San+Francisco,+CA&ll=37.775532,-122.415934&spn=0.036363,0.067034&z=14&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 626-5022\u003cbr>\nHours: Monday - Friday 11:30am to close\u003cbr>\nSaturday - Sunday 12:30pm to close\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/saigon-sandwich-san-francisco\">Saigon Sandwich\u003c/a>\u003cbr>\n560 Larkin Street (between Eddy Street and Turk Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Saigon+Sandwich+Shop,+San+Francisco,+CA&sll=37.775532,-122.415934&sspn=0.036363,0.067034&ie=UTF8&hq=Saigon+Sandwich+Shop,&hnear=San+Francisco,+CA&ll=37.782655,-122.349243&spn=0.145439,0.268135&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 474-5698\u003cbr>\nHours: Monday - Saturday 6am to 6pm\u003cbr>\nSunday 7am to 5pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"(I go to) Saigon Sandwich whenever I can.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.limonrotisserie.com/\">Limon Rotisserie\u003c/a>\u003cbr>\n1001 S. Van Ness Street (between 21st Street and 22nd Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Limon+Rotisserie,+San+Francisco,+CA&sll=37.782655,-122.349243&sspn=0.145439,0.268135&ie=UTF8&hq=Limon+Rotisserie,&hnear=San+Francisco,+CA&ll=37.762301,-122.416363&spn=0.07274,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 821-2134\u003cbr>\nHours: Sunday - Thursday 12pm to 10pm\u003cbr>\nFriday - Saturday 12:30pm to 10:30pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"(We get) take out from Limon Rotisserie.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a>\u003cbr>\n3640 Sacramento Street (between Locust Street and Spruce Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Spruce+Restaurant,+San+Francisco,+CA&sll=37.784995,-122.453742&sspn=0.019027,0.033517&g=San+Francisco+CA+near+Spruce+Street,+San+Francisco,+CA&ie=UTF8&hq=Spruce+Restaurant,&hnear=San+Francisco,+CA&ll=37.792829,-122.452755&spn=0.07271,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 931-5100\u003cbr>\nHours: Monday - Friday 11:30am to 2:30 pm\u003cbr>\nMonday – Thursday & Sunday 5pm to 10 pm\u003cbr>\nFriday - Sunday 5pm to 11pm\u003c/p>\n\u003cblockquote>\u003cp>For date night, the Stolls go to \"Spruce when we want to feel coddled. Zuni's up the street. We always have a list of new places we want to try.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\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?f=q&source=s_q&hl=en&geocode=&q=Zuni+Caf%C3%A9,+San+Francisco,+CA&sll=37.792829,-122.452755&sspn=0.07271,0.134068&ie=UTF8&hq=Zuni+Caf%C3%A9,&hnear=San+Francisco,+CA&ll=37.774327,-122.421384&spn=0.009091,0.016758&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 553-2522\u003cbr>\nHours: Tuesday, Wednesday, Thursday 11:30 am to 11 pm\u003cbr>\nFriday and Saturday 11:30 am to midnight\u003cbr>\nSunday 11:00 am to 11:00 pm | Closed Monday\u003c/p>\n\n",
"disqusIdentifier": "13083 http://blogs.kqed.org/bayareabites/?p=13083",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 976,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 31
},
"modified": 1308598622,
"excerpt": "Where does Craig Stoll like to shop and eat in the Bay Area? Stoll cued Bay Area Bites into his top picks via a recent email interview. He is the chef-owner of Delfina and Delfina Pizzeria(s), a growing mini-empire of San Francisco based Italian restaurants. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Where does Craig Stoll like to shop and eat in the Bay Area? Stoll cued Bay Area Bites into his top picks via a recent email interview. He is the chef-owner of Delfina and Delfina Pizzeria(s), a growing mini-empire of San Francisco based Italian restaurants. ",
"title": "Urban Chef Report: Craig Stoll's Favorite Bay Area Eats | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Urban Chef Report: Craig Stoll's Favorite Bay Area Eats",
"datePublished": "2010-05-07T08:00:29-07:00",
"dateModified": "2011-06-20T12:37:02-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "urban-chef-report-craig-stolls-favorite-bay-area-eats",
"status": "publish",
"path": "/bayareabites/13083/urban-chef-report-craig-stolls-favorite-bay-area-eats",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_13091\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/craig-stoll1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/craig-stoll1.jpg\" alt=\"Chef Craig Stoll. Photo by Eric Wolfinger\" title=\"Chef Craig Stoll. Photo by Eric Wolfinger\" width=\"300\" height=\"450\" class=\"size-full wp-image-13091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Craig Stoll. Photo by Eric Wolfinger\u003c/figcaption>\u003c/figure>\n\u003cp>Where does Craig Stoll like to shop and eat in the Bay Area? Stoll cued Bay Area Bites into his top picks via a recent email interview. He is the chef-owner of \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> and Delfina Pizzeria(s), a growing mini-empire of San Francisco based Italian restaurants. He and his wife Annie Stoll live in the Mission in San Francisco with their eight year old daughter, Lucy. Stoll said, \u003c/p>\n\u003cblockquote>\u003cp>\"(We) love to be part of the neighborhood in which we work and own a business and where most of our staff live.\" He added that as a family unit, the Stolls like to hang out at home \"when we can find the time,\" and that \"family dinner is the best.\"\u003c/p>\u003c/blockquote>\n\u003cp>Speculation on the Stolls next restaurant venture continues to fuel the chatter; and the Twitterverse went into high alert mode when \u003ca href=\"http://twitter.com/CraigStoll/status/11541154037\">Craig tweeted\u003c/a> \u003cem>\"Waitin here at SFO for our flight to Mexico for a little R&D...Did I say that? I meant R&R\"\u003c/em> on April 3rd. It was later revealed on various outlets that the Stolls are definitely taking over the Ramblas space on Valencia, for what may be a Roman food concept, expected to open in late spring or early this summer. \u003c/p>\n\u003cp>The Stolls opened Delfina together in 1998, and have attracted prime time crowds, as well as later adding two Delfina Pizzeria locations. Chances of getting a coveted sidewalk table or even parking spot in front of the 18th Street Delfina Pizzeria vary wildly, but the promise of a gourmet Napoletana (tomato, anchovies, capers, hot peppers, olives, and oregano) pizza pie with a side of greens in a Insalata Tricolore salad with Grana Padano cheese generally make it a worth the effort. If you can't afford that trip to Rome or the East Coast, this is a nice staycation meal City option. The service and Italian fare are a combined effort for the couple, with Craig running the food and kitchen operations and Annie handling everything else. This blogger does occasional catering for Bi-Rite Market, and prepped with some of Stoll's cooks for the \u003ca href=\"http://jalapeno.typepad.com/my_weblog/2008/09/18th-street-block-party-this-saturday-afternoon.html\">18th Street Block Party in 2008\u003c/a>. \u003c/p>\n\u003cp>Here are Craig Stoll's picks for where to shop and eat. His main source for food may be the one with the easiest access. Stoll confessed that \u003cem>\"I often shop out of the walk-in cooler at Delfina,\"\u003c/em> which sounds like as good a FIFO (first in, first out) inventory system as any. Stoll's comments have been edited for content and brevity.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Shopping Spots:\u003c/strong> Bi-Rite & La Palma.\u003c/p>\n\u003cp>\u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>\u003cbr>\n3639 18th Street (between Dolores Street and Guerrero Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Bi-Rite+Market,+San+Francisco,+CA&sll=37.772354,-122.425622&sspn=0.07273,0.134068&ie=UTF8&hq=Bi-Rite+Market,&hnear=San+Francisco,+CA&ll=37.764065,-122.424688&spn=0.036369,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 241-9760\u003cbr>\nHours: Daily 9:00 am to 9:00 pm\u003cbr>\nClosed on Thanksgiving and Christmas Days.\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"Unbelievably vibrant. Best market anywhere-across the board; meat, fish and produce. (It's) constantly evolving, improving, expanding. (I’m) always blown away.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.lapalmasf.com/\">La Palma\u003c/a>\u003cbr>\n 2884 24th Street (between Florida Street and Bryant Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=La+Palma,+San+Francisco,+CA&sll=37.777499,-122.435246&sspn=0.036362,0.067034&ie=UTF8&hq=La+Palma,&hnear=San+Francisco,+CA&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 647-1500\u003cbr>\nHours: Monday - Saturday 8am to 6pm\u003cbr>\nSunday 8am to 5pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"We live down the street and stop in for ingredients or prepared food.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Eating Spots:\u003c/strong> Thep Phenom, Bistro Aix, (Anonymous) Mission Taco Trucks, Swan Oyster Depot, Nopa and Nopalito, Out the Door, Sunflower, Saigon Sandwich, Limon Rotisserie, Spruce and Zuni.\u003c/p>\n\u003cp>\u003ca href=\"http://www.thepphanom.com/ThepPhanom.html\">Thep Phanom\u003c/a>\u003cbr>\n400 Waller Street (at Fillmore Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Thep+Phanom,+San+Francisco,+CA&sll=37.764065,-122.424688&sspn=0.036369,0.067034&ie=UTF8&hq=Thep+Phanom,&hnear=San+Francisco,+CA&ll=37.772513,-122.43031&spn=0.018182,0.033517&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 431-2526\u003cbr>\nHours: Daily 5:30pm to 10:30 pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"When we come back from a family trip we always go to Thep Phanom or Bistro Aix. We have a taco truck at either end of our block. (I) don't want to admit how often I eat there.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.bistroaix.com/\">Bistro Aix\u003c/a>\u003cbr>\n3340 Steiner Street (between Chestnut Street and Lombard Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Bistro+Aix,+San+Francisco,+CA&sll=37.772513,-122.43031&sspn=0.018182,0.033517&ie=UTF8&hq=Bistro+Aix,&hnear=San+Francisco,+CA&ll=37.80558,-122.437477&spn=0.072697,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 202-0100\u003cbr>\nHours: Monday - Thursday 6:30pm to 10pm\u003cbr>\nFriday - Saturday 5:30pm to 11pm\u003cbr>\nSunday 5:30pm to 9:30pm\u003c/p>\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>\nHours: Monday - Saturday 8am to 5:30pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: Swan Oyster Depot is \"classic and timeless, irony-free.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://nopasf.com/about/\">Nopa\u003c/a>\u003cbr>\n 560 Divisadero Street (at Hayes Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Nopa+restaurant,+San+Francisco,+CA&sll=37.773971,-122.446017&sspn=0.01903,0.033517&g=Nopa,+San+Francisco,+CA&ie=UTF8&hq=Nopa+restaurant,&hnear=San+Francisco,+CA&ll=37.777499,-122.435246&spn=0.036362,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 864-8643\u003cbr>\nHours: Monday - Sunday 6pm to close \u003c/p>\n\u003cp>\u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>\u003cbr>\n306 Broderick Street (between Oak Street and Fell Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Nopa+restaurant,+San+Francisco,+CA&sll=37.773971,-122.446017&sspn=0.01903,0.033517&g=Nopa,+San+Francisco,+CA&ie=UTF8&hq=Nopa+restaurant,&hnear=San+Francisco,+CA&ll=37.777499,-122.435246&spn=0.038058,0.067034&z=14&iwloc=C\">Map\u003c/a>\u003cbr>\n(415) 437-0303\u003cbr>\nHours: Monday - Sunday 11am to 10pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.outthedoors.com/\">Out the Door Ferry Building\u003c/a>\u003cbr>\n1 Ferry Building (Stall #5) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Out+the+Door+Ferry+Building+San+Francisco,+CA&sll=37.793033,-122.420912&sspn=0.03805,0.067034&ie=UTF8&hq=Out+the+Door&hnear=Ferry+Building,+San+Francisco,+CA+94111&ll=37.798866,-122.393703&spn=0.036352,0.067034&z=14&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 321-3740\u003cbr>\nHours: Monday – Saturday 10:30am to 6pm\u003cbr>\nClosed Sunday \u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"Daughter Lucy is a pho/spring roll fanatic. (We go to) Out the Door, (or) Sunflower in a pinch.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sunflower-restaurant.com/\">Sunflower\u003c/a>\u003cbr>\n3111 16th Street (at Valencia Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Sunflower+Cafe,+San+Francisco,+CA&sll=37.798866,-122.393703&sspn=0.036352,0.067034&ie=UTF8&hq=Sunflower+Cafe,&hnear=San+Francisco,+CA&ll=37.775532,-122.415934&spn=0.036363,0.067034&z=14&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 626-5022\u003cbr>\nHours: Monday - Friday 11:30am to close\u003cbr>\nSaturday - Sunday 12:30pm to close\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/saigon-sandwich-san-francisco\">Saigon Sandwich\u003c/a>\u003cbr>\n560 Larkin Street (between Eddy Street and Turk Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Saigon+Sandwich+Shop,+San+Francisco,+CA&sll=37.775532,-122.415934&sspn=0.036363,0.067034&ie=UTF8&hq=Saigon+Sandwich+Shop,&hnear=San+Francisco,+CA&ll=37.782655,-122.349243&spn=0.145439,0.268135&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 474-5698\u003cbr>\nHours: Monday - Saturday 6am to 6pm\u003cbr>\nSunday 7am to 5pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"(I go to) Saigon Sandwich whenever I can.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.limonrotisserie.com/\">Limon Rotisserie\u003c/a>\u003cbr>\n1001 S. Van Ness Street (between 21st Street and 22nd Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Limon+Rotisserie,+San+Francisco,+CA&sll=37.782655,-122.349243&sspn=0.145439,0.268135&ie=UTF8&hq=Limon+Rotisserie,&hnear=San+Francisco,+CA&ll=37.762301,-122.416363&spn=0.07274,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 821-2134\u003cbr>\nHours: Sunday - Thursday 12pm to 10pm\u003cbr>\nFriday - Saturday 12:30pm to 10:30pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"(We get) take out from Limon Rotisserie.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a>\u003cbr>\n3640 Sacramento Street (between Locust Street and Spruce Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Spruce+Restaurant,+San+Francisco,+CA&sll=37.784995,-122.453742&sspn=0.019027,0.033517&g=San+Francisco+CA+near+Spruce+Street,+San+Francisco,+CA&ie=UTF8&hq=Spruce+Restaurant,&hnear=San+Francisco,+CA&ll=37.792829,-122.452755&spn=0.07271,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 931-5100\u003cbr>\nHours: Monday - Friday 11:30am to 2:30 pm\u003cbr>\nMonday – Thursday & Sunday 5pm to 10 pm\u003cbr>\nFriday - Sunday 5pm to 11pm\u003c/p>\n\u003cblockquote>\u003cp>For date night, the Stolls go to \"Spruce when we want to feel coddled. Zuni's up the street. We always have a list of new places we want to try.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\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?f=q&source=s_q&hl=en&geocode=&q=Zuni+Caf%C3%A9,+San+Francisco,+CA&sll=37.792829,-122.452755&sspn=0.07271,0.134068&ie=UTF8&hq=Zuni+Caf%C3%A9,&hnear=San+Francisco,+CA&ll=37.774327,-122.421384&spn=0.009091,0.016758&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 553-2522\u003cbr>\nHours: Tuesday, Wednesday, Thursday 11:30 am to 11 pm\u003cbr>\nFriday and Saturday 11:30 am to midnight\u003cbr>\nSunday 11:00 am to 11:00 pm | Closed Monday\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/13083/urban-chef-report-craig-stolls-favorite-bay-area-eats",
"authors": [
"5092"
],
"categories": [
"bayareabites_63",
"bayareabites_1875",
"bayareabites_1807"
],
"tags": [
"bayareabites_2345",
"bayareabites_4029",
"bayareabites_4017",
"bayareabites_2101",
"bayareabites_4026",
"bayareabites_219",
"bayareabites_4030",
"bayareabites_4028",
"bayareabites_4031"
],
"label": "bayareabites"
},
"bayareabites_13014": {
"type": "posts",
"id": "bayareabites_13014",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "13014",
"score": null,
"sort": [
1273069037000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1273069037,
"format": "aside",
"disqusTitle": "Meals on Wheels Benefit: Star Chefs and Vintners Gala",
"title": "Meals on Wheels Benefit: Star Chefs and Vintners Gala",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/MOW09_220-LR.jpg\" alt=\"Star Chefs and Vintners Gala\" title=\"Star Chefs and Vintners Gala\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13016\">\u003c/p>\n\u003cp>On \u003cstrong>Sunday, May 16th\u003c/strong>, \u003ca href=\"http://www.mowsf.org/index.html\">Meals on Wheels of San Francisco\u003c/a> will be throwing its \u003ca href=\"http://www.mowsf.org/gala/\">23rd Annual Star Chefs and Vintners Gala\u003c/a> at Fort Mason's Festival Pavilion. The gala is a benefit for San Francisco's homebound seniors, and is the organization's largest fundraiser of the year.\u003c/p>\n\u003cp>\u003cstrong>Nancy Oakes\u003c/strong> of Boulevard will be returning for her 7th year as Gala Chef Chair -- it will be her 22nd year participating in the benefit. She will be leading an illustrious line-up of more than \u003cstrong>70\u003c/strong> of the Bay Area's finest chefs. Who says too many cooks in the kitchen is a bad thing? \u003c/p>\n\u003cp>Among the chefs participating in this year's gala are: Mourad Lahlou (Aziza), Jeff Banker/Lori Baker (Baker & Banker), Daniel Patterson (Coi), Douglas Keane/Nick Peyton (Cyrus), Jan Birnbaum (Epic Roasthouse), Thomas McNaughton (Flour + Water), Chris Cosentino (Incanto), Staffan Terje (Perbacco), Laurence Jossel (Nopa / Nopalito), Richard Reddington (REDD), Charles Phan (The Slanted Door), and Mark Sullivan (Spruce). \u003c/p>\n\u003cp>Talk about a culinary dream team, huh?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/MOW09_lahlou.jpg\" alt=\"Mourad Lahlou at Star Chefs and Vintners Gala\" title=\"Mourad Lahlou at Star Chefs and Vintners Gala\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13021\">\u003c/p>\n\u003cp>With so many all-stars on board, the meal will no doubt be stellar. I asked Oakes what it's like organizing such a massive undertaking with so much talent involved. She responded, \"First and foremost, we are so fortunate to be in the Bay Area. So many [of our talented chefs] say yes.\" \u003c/p>\n\u003cp>Logistically, the evening will begin with an \u003cstrong>hors d'oeuvre \"grazer\"\u003c/strong> and \u003cstrong>wine reception\u003c/strong>, featuring creations from more than 30 chef and wineries. Following will be a \u003cstrong>three-course, sit-down meal\u003c/strong>. Oakes explained, the chefs have been grouped together to form 8 groups total. Each group will prepare its own menu for its assigned seating area. \"The goal is to let the chefs be who they are,\" she said. \"With each group cooking for about 100 people, it's important that they are able to put something out that they are proud of…and of course, to have fun.\" Chefs with similar cooking styles will be grouped together, and at least one veteran gala chef will be placed on each team.\u003c/p>\n\u003cp>Also, with more than \u003cstrong>75\u003c/strong> of California's leading vintners participating in the gala, there will be plenty of wine to pair with all that fantastic food. And in case you're still feeling thirsty, a special cocktail bar manned by beloved bartenders, Scott Beattie (Hangar One), Jon Gasparini (Rye), Scott Baird & Aaron Smith (15 Romolo) and Daniel Hyatt (The Alembic Bar) will serve up classic spirits and exotic concoctions. \u003c/p>\n\u003cp>The evening will culminate with a lavish dessert reception, featuring sweet treats from Sara Spearin (Dynamo Donuts), Jake Godby (Humphry Slocombe) and Bill Corbett (Coi & Il Cane Rosso), just to name a few.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/MOW09_auction.jpg\" alt=\"Star Chefs and Vintners Gala Auction\" title=\"Star Chefs and Vintners Gala Auction\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13022\">\u003c/p>\n\u003cp>Let's not forget about the benefit aspect of this whole shindig. Both a \u003cstrong>live\u003c/strong> and \u003cstrong>silent auction\u003c/strong> will be held, during which guests will have the opportunity to bid on a number of lavish prizes (food, wine, and luxury-themed). Guests will also have the chance to pledge donations to the \u003cstrong>\"Fund-A-Route\"\u003c/strong> campaign, which goes towards funding an entire meal delivery route for the next year. Last year's gala raised a grand total of $1.1 million. \u003c/p>\n\u003cp>\"Providing nourishing meals and supportive services for San Francisco's seniors is of utmost importance during these trying economic times,\" said Ashley McCumber, Executive Director of Meals On Wheels of San Francisco. \"With the generosity of these world-class chefs and wineries, we are able to provide 440,000 meals to seniors in San Francisco.\"\u003c/p>\n\u003cp>Tickets are pricey, but if you have deep pockets or know someone who does, encourage them to wine and dine for a good cause. \u003c/p>\n\u003cp>\u003cem>Individual tickets are priced at $400, with patron levels ranging from $1,500 to $20,000. To reserve tickets or for more information, call 415-343-1280 or visit \u003ca href=\"http://www.mowsf.org/\">www.mowsf.org\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>While the menus have yet to be finalized, I'm betting that we can expect to see lots of local spring bounty. Think asparagus, strawberries, baby carrots, fava beans, fresh, light, vibrant flavors. Here's a sneak peek at a dish \u003cstrong>Chris Cosentino\u003c/strong> (Incanto) is preparing: \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Farmers-Market-Ferry-Building-028.jpg\" alt=\"Strawberries\" title=\"Strawberries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13027\">\u003c/p>\n\u003cp>\u003cstrong>Fava Bean and Strawberry Salad with Pecorino\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Chris Cosentino, Executive Chef of Incanto & Co-founder of Boccalone\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups shelled fresh fava beans [about 2 pounds of favas in their pods]\u003cbr>\n2 cups strawberries, trimmed and quartered\u003cbr>\n1 bunch wild rucola or arugula\u003cbr>\nPecorino cheese\u003cbr>\nJuice of 1 lemon\u003cbr>\n¼ cup balsamic vinegar\u003cbr>\n4 tablespoons extra virgin olive oil\u003cbr>\nKosher or sea salt, to taste\u003cbr>\nCoarse ground black pepper, to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tBring a pot of water to boil, season with salt, blanch the shelled favas for about 1 minute then transfer to an ice bath seasoned with one teaspoon of salt so as not to overcook.\u003cbr>\n2.\tRemove the skins of the larger favas and discard, the smaller ones don’t need to be removed as they are not tough or bitter. Place the favas in a mixing bowl, then set aside.\u003cbr>\n3.\tAdd the strawberries to the fava beans. Season with salt and fresh ground black pepper. Add the rucola or arugula.\u003cbr>\n4.\tDress with a splash of lemon juice, balsamic vinegar, and olive oil, toss to incorporate all the ingredients. Put on a platter or on individual plates.\u003cbr>\n5.\tUsing a vegetable peeler, peel curls of pecorino on top and serve.\u003c/p>\n\n",
"disqusIdentifier": "13014 http://blogs.kqed.org/bayareabites/?p=13014",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/05/05/meals-on-wheels-benefit-star-chefs-and-vintners-gala/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 904,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1273036527,
"excerpt": "Wine and dine for a good cause: indulge in the talents of 70 of the Bay Area's finest chefs; imbibe in the goods from 75 of California's leading vintners.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Wine and dine for a good cause: indulge in the talents of 70 of the Bay Area's finest chefs; imbibe in the goods from 75 of California's leading vintners.",
"title": "Meals on Wheels Benefit: Star Chefs and Vintners Gala | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Meals on Wheels Benefit: Star Chefs and Vintners Gala",
"datePublished": "2010-05-05T07:17:17-07:00",
"dateModified": "2010-05-04T22:15:27-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "meals-on-wheels-benefit-star-chefs-and-vintners-gala",
"status": "publish",
"path": "/bayareabites/13014/meals-on-wheels-benefit-star-chefs-and-vintners-gala",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/MOW09_220-LR.jpg\" alt=\"Star Chefs and Vintners Gala\" title=\"Star Chefs and Vintners Gala\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13016\">\u003c/p>\n\u003cp>On \u003cstrong>Sunday, May 16th\u003c/strong>, \u003ca href=\"http://www.mowsf.org/index.html\">Meals on Wheels of San Francisco\u003c/a> will be throwing its \u003ca href=\"http://www.mowsf.org/gala/\">23rd Annual Star Chefs and Vintners Gala\u003c/a> at Fort Mason's Festival Pavilion. The gala is a benefit for San Francisco's homebound seniors, and is the organization's largest fundraiser of the year.\u003c/p>\n\u003cp>\u003cstrong>Nancy Oakes\u003c/strong> of Boulevard will be returning for her 7th year as Gala Chef Chair -- it will be her 22nd year participating in the benefit. She will be leading an illustrious line-up of more than \u003cstrong>70\u003c/strong> of the Bay Area's finest chefs. Who says too many cooks in the kitchen is a bad thing? \u003c/p>\n\u003cp>Among the chefs participating in this year's gala are: Mourad Lahlou (Aziza), Jeff Banker/Lori Baker (Baker & Banker), Daniel Patterson (Coi), Douglas Keane/Nick Peyton (Cyrus), Jan Birnbaum (Epic Roasthouse), Thomas McNaughton (Flour + Water), Chris Cosentino (Incanto), Staffan Terje (Perbacco), Laurence Jossel (Nopa / Nopalito), Richard Reddington (REDD), Charles Phan (The Slanted Door), and Mark Sullivan (Spruce). \u003c/p>\n\u003cp>Talk about a culinary dream team, huh?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/MOW09_lahlou.jpg\" alt=\"Mourad Lahlou at Star Chefs and Vintners Gala\" title=\"Mourad Lahlou at Star Chefs and Vintners Gala\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13021\">\u003c/p>\n\u003cp>With so many all-stars on board, the meal will no doubt be stellar. I asked Oakes what it's like organizing such a massive undertaking with so much talent involved. She responded, \"First and foremost, we are so fortunate to be in the Bay Area. So many [of our talented chefs] say yes.\" \u003c/p>\n\u003cp>Logistically, the evening will begin with an \u003cstrong>hors d'oeuvre \"grazer\"\u003c/strong> and \u003cstrong>wine reception\u003c/strong>, featuring creations from more than 30 chef and wineries. Following will be a \u003cstrong>three-course, sit-down meal\u003c/strong>. Oakes explained, the chefs have been grouped together to form 8 groups total. Each group will prepare its own menu for its assigned seating area. \"The goal is to let the chefs be who they are,\" she said. \"With each group cooking for about 100 people, it's important that they are able to put something out that they are proud of…and of course, to have fun.\" Chefs with similar cooking styles will be grouped together, and at least one veteran gala chef will be placed on each team.\u003c/p>\n\u003cp>Also, with more than \u003cstrong>75\u003c/strong> of California's leading vintners participating in the gala, there will be plenty of wine to pair with all that fantastic food. And in case you're still feeling thirsty, a special cocktail bar manned by beloved bartenders, Scott Beattie (Hangar One), Jon Gasparini (Rye), Scott Baird & Aaron Smith (15 Romolo) and Daniel Hyatt (The Alembic Bar) will serve up classic spirits and exotic concoctions. \u003c/p>\n\u003cp>The evening will culminate with a lavish dessert reception, featuring sweet treats from Sara Spearin (Dynamo Donuts), Jake Godby (Humphry Slocombe) and Bill Corbett (Coi & Il Cane Rosso), just to name a few.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/MOW09_auction.jpg\" alt=\"Star Chefs and Vintners Gala Auction\" title=\"Star Chefs and Vintners Gala Auction\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13022\">\u003c/p>\n\u003cp>Let's not forget about the benefit aspect of this whole shindig. Both a \u003cstrong>live\u003c/strong> and \u003cstrong>silent auction\u003c/strong> will be held, during which guests will have the opportunity to bid on a number of lavish prizes (food, wine, and luxury-themed). Guests will also have the chance to pledge donations to the \u003cstrong>\"Fund-A-Route\"\u003c/strong> campaign, which goes towards funding an entire meal delivery route for the next year. Last year's gala raised a grand total of $1.1 million. \u003c/p>\n\u003cp>\"Providing nourishing meals and supportive services for San Francisco's seniors is of utmost importance during these trying economic times,\" said Ashley McCumber, Executive Director of Meals On Wheels of San Francisco. \"With the generosity of these world-class chefs and wineries, we are able to provide 440,000 meals to seniors in San Francisco.\"\u003c/p>\n\u003cp>Tickets are pricey, but if you have deep pockets or know someone who does, encourage them to wine and dine for a good cause. \u003c/p>\n\u003cp>\u003cem>Individual tickets are priced at $400, with patron levels ranging from $1,500 to $20,000. To reserve tickets or for more information, call 415-343-1280 or visit \u003ca href=\"http://www.mowsf.org/\">www.mowsf.org\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>While the menus have yet to be finalized, I'm betting that we can expect to see lots of local spring bounty. Think asparagus, strawberries, baby carrots, fava beans, fresh, light, vibrant flavors. Here's a sneak peek at a dish \u003cstrong>Chris Cosentino\u003c/strong> (Incanto) is preparing: \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Farmers-Market-Ferry-Building-028.jpg\" alt=\"Strawberries\" title=\"Strawberries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13027\">\u003c/p>\n\u003cp>\u003cstrong>Fava Bean and Strawberry Salad with Pecorino\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Chris Cosentino, Executive Chef of Incanto & Co-founder of Boccalone\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups shelled fresh fava beans [about 2 pounds of favas in their pods]\u003cbr>\n2 cups strawberries, trimmed and quartered\u003cbr>\n1 bunch wild rucola or arugula\u003cbr>\nPecorino cheese\u003cbr>\nJuice of 1 lemon\u003cbr>\n¼ cup balsamic vinegar\u003cbr>\n4 tablespoons extra virgin olive oil\u003cbr>\nKosher or sea salt, to taste\u003cbr>\nCoarse ground black pepper, to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tBring a pot of water to boil, season with salt, blanch the shelled favas for about 1 minute then transfer to an ice bath seasoned with one teaspoon of salt so as not to overcook.\u003cbr>\n2.\tRemove the skins of the larger favas and discard, the smaller ones don’t need to be removed as they are not tough or bitter. Place the favas in a mixing bowl, then set aside.\u003cbr>\n3.\tAdd the strawberries to the fava beans. Season with salt and fresh ground black pepper. Add the rucola or arugula.\u003cbr>\n4.\tDress with a splash of lemon juice, balsamic vinegar, and olive oil, toss to incorporate all the ingredients. Put on a platter or on individual plates.\u003cbr>\n5.\tUsing a vegetable peeler, peel curls of pecorino on top and serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/13014/meals-on-wheels-benefit-star-chefs-and-vintners-gala",
"authors": [
"5037"
],
"categories": [
"bayareabites_63",
"bayareabites_50",
"bayareabites_3032"
],
"tags": [
"bayareabites_257",
"bayareabites_14744",
"bayareabites_2982",
"bayareabites_795",
"bayareabites_4002",
"bayareabites_4003",
"bayareabites_4004"
],
"label": "bayareabites"
},
"bayareabites_13015": {
"type": "posts",
"id": "bayareabites_13015",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "13015",
"score": null,
"sort": [
1272989319000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1272989319,
"format": "aside",
"disqusTitle": "Commis is Crackin'",
"title": "Commis is Crackin'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It all starts -- literally -- with the egg -- this post, a life, my recent meal at \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>, a 10-month-old restaurant in Piedmont, Oakland. An egg is a pretty perfect way to begin dinner, especially when, in the case of an inspired amuse-bouche, it evokes breakfast: a poached yolk the color of a setting sun couched in an onion soup. A smear of pureed dates lurked below the surface. Tidy piles of chive clippings and crunchy steel-cut oats flanked the yolk. Even though most of my mornings start with a banana, a very early stumble down Capp Street, and a Gatorade after the gym, one bite made me think of a day beginning, a breakfast on nice plates in a room with a lot of sun and a view of a garden. From the toastiness of the oats, to the sweet, effusive jam-like quality of the dates, and the egg's richness, the elements reconfigured signifiers of breakfast without directly referencing the preparations I usually associate with the meal. It was highbrow, thoughtful, and slightly futuristic, though still comforting and cozy. The dish was what it was; whether or not my experience reflected the chef's intent was totally unimportant. I took about five minutes to eat less than two ounces of perfect lovely food, an Ice Age by my standards. Indeed, it was a very good start.\u003c/p>\n\u003cp>All dishes aim to satisfy. Some aim to challenge too, to make you think in the same way you're taught to pore over paintings, short stories, and films. To say chefs who cook for our brains as well as our bellies make art and not food is silly; food is a necessity, not a privilege, and the satisfaction we get from any food -- whether a carrot stick or an amuse-bouche prepared with a quarter-ton of expensive machinery -- begins with that need. That's what makes it so exciting, and kind of marvelous to behold, the continuum of agricultural and technological advances, cultural shifts, geographic realities, and economic changes that have taken us from raw mammoth to \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> -- where Commis chef James Syhabout incidentally once toiled. The diner's role is much like that of a film or theater audience's. Participation is a function of showing up and consuming. Whether you detach and enjoy, or think about why everything is the way it is and why you're seeing it the way you're seeing it, your involvement reveals you. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/commis-halibut.jpg\" alt=\"halibut tartare with coriander snow at commis\" title=\"halibut tartare with coriander snow at commis\" width=\"500\" height=\"378\" class=\"alignnone size-full wp-image-13031\">\u003cbr>\n\u003cem>Halibut tartare with coriander snow\u003c/em>\u003c/p>\n\u003cp>Take the halibut, which I ate after the egg. The menu listed local halibut tartare with ginger, Meyer lemon vinaigrette, coriander snow, pickled kelp, and sprouting radish. It came as a slippery translucent mass quivering on an over-sized white plate, delicious, squishy, sparkly, salty, gravelly things bobbing together; the \"snow\" was crumbles of coriandar-infused ice, crunching lightly and melting with each slurp. It was good as food, the flavors supremely balanced, harmonious, but it became magical because it captured my imagination. As I was enjoying it, I stopped thinking about halibut, ginger, a salad dressing -- the components that had been cut, prepped, and positioned on the plate -- and simply let myself eat surf. The aroma wafting above the plate was the air on a good beach, light and effervescent. My fork was like my seven-year-old feet on vacation, splashing through a tide pool in Northern Florida. I thought about the last time I went to the beach. It was a while ago, and I couldn't even remember when I'd been exactly, or what I'd done there. I live perilously close to the ocean, and yet I go to the beach three times a year, and even then only occasionally set foot in the water. After the halibut, that may change.\u003c/p>\n\u003cp>With its modern sensibility and artful, gently \u003ca href=\"http://en.wikipedia.org/wiki/Willy_Wonka\">Wonka\u003c/a>-esque approach to food, Commis feels like a lighter, brighter counterpart to Coi in San Francisco. A few months ago, I ate a magnificent meal at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. At the same time, the restaurant's dark and shadowy digs, stiff be-suited waiters with hushed voices purring all around, and plaintive indie-folk jams emanating ever so lushly from unseen stereo speakers made for a vaguely funereal climate. The broad show of restraint that made the innovative food so spectacular and subtle had me wincing self-consciously every time my fork glanced lightly off a plate. In contrast, Commis -- from the counters, to the walls, aprons, and windows -- is all whites and silvers -- sleek and minimal, yet airy, fresh-feeling, and just welcoming enough. You get the sense that you're floating off a page in a glossy magazine. My girlfriend's dad sat at the end of our table wearing a dark grey suede blazer and a light blue shirt. His hair is whiter than coriander snow. I took a picture of him with a glass of the wine he brought and he was so excited about the shot that he showed it to the waiter. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>California cuisine is not so much a style of cooking as a dogma, a way of considering the idea of cooking food spawned by the bounty our state produces, and the culture that has sprouted up around it. In 2005, shortly before he opened Coi, Daniel Patterson wrote \u003ca href=\"http://www.nytimes.com/2005/11/06/style/tmagazine/t_l_2192_2194_talk_tyranny_.html\">\"To the Moon, Alice?\"\u003c/a>, an article for The New York Times Magazine, in which he breaks it down like an ill-wrought mayonnaise. The charges still stick:\u003c/p>\n\u003cblockquote>\u003cp>\"[E]veryone seems content with one narrowly defined style of cooking. This happy coincidence of chefs, customers and members of the press all trapped in the same culinary \"Groundhog Day\" goes largely unquestioned. A San Francisco diner said: 'When I go out for a Wednesday-night meal, I don't want something in gelée. I want a pork chop or a bowl of pasta.' I heard this repeatedly. Craig Stoll, the chef and owner of Delfina, offered a view of local chefs as shepherds of sorts, herding the ingredients from farm to table. \"I can't separate the cooking style from the ingredients,\" he said. \"The style is defined by the ingredients.\" Another chef talked about 'the point of view of the carrot.' Seriously.\"\u003c/p>\u003c/blockquote>\n\u003cp>Surely top-notch ingredients are essential to any permutation of high-end cuisine. Assembling expensive, nuanced, technique-heavy dishes of aged Safeway cast-offs would be like building a mansion out of plywood, but to perpetually insist on the ingredients taking center stage -- that might be overly cautious, lazy, even boring. The carrot may indeed have a point of view. It might want to be more than just a carrot. Maybe carrotness can be a color, a tone, not merely a theme on which to meditate, but something to harness in the interest of larger missions, the sort of dreams chefs like Patterson and Syhabout chase. A carrot is a character. Sometimes it begs for a new script so it doesn't have to play itself all the time -- like Al Pacino in the 80s.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/commis-butter.jpg\" alt=\"commis butter\" title=\"commis butter\" width=\"500\" height=\"418\" class=\"alignnone size-full wp-image-13033\">\u003cbr>\n\u003cem>Churned butter at Commis\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Back in my stomach, new, somewhat more substantial things were circulating: two slow-roasted knobs of sirloin with rendered marrow-caper sauce, spring garlic pudding, and purple potatoes roasted with hay -- an excellent if familiar sum of slightly more rarified-sounding parts -- and a fantastic salad of corned pork jowl with cooked and raw gem lettuce and a black trumpet mushroom vinaigrette. I briefly considered fashioning a mouth-guard out of one of the heftier pork pieces and wearing it all day. Yet throughout dinner, Commis stunned me most in an unexpected place: the butter dish -- in this case, a flat grey slate of stone. Plenty of restaurants churn their own butter. Commis does too, and has it cultured outside the restaurant. I'm no expert, but it didn't taste like most of the really good butter I've had. It was softer than most, funky-smelling like an aged goat cheese. Notes of lemon and lavender danced around the edges of each taste; they mellowed as the butter sat for a few minutes, reacting with the air like wine or cheese. The flavor was bright and fresh but simultaneously old and weird -- in a totally beguiling way. The milk that made the butter might have been from Humboldt, tugged from the udder of the noblest, peppiest, most joyful, grass-stuffed cow in California, but the butter itself was other worldly.\u003c/p>\n\n",
"disqusIdentifier": "13015 http://blogs.kqed.org/bayareabites/?p=13015",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/05/04/commis-is-crackin/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1416,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1272989439,
"excerpt": "It all starts -- literally -- with the egg -- this post, a life, my recent meal at Commis, a 10-month-old restaurant in Piedmont, Oakland. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "It all starts -- literally -- with the egg -- this post, a life, my recent meal at Commis, a 10-month-old restaurant in Piedmont, Oakland. ",
"title": "Commis is Crackin' | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Commis is Crackin'",
"datePublished": "2010-05-04T09:08:39-07:00",
"dateModified": "2010-05-04T09:10:39-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "commis-is-crackin",
"status": "publish",
"path": "/bayareabites/13015/commis-is-crackin",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It all starts -- literally -- with the egg -- this post, a life, my recent meal at \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>, a 10-month-old restaurant in Piedmont, Oakland. An egg is a pretty perfect way to begin dinner, especially when, in the case of an inspired amuse-bouche, it evokes breakfast: a poached yolk the color of a setting sun couched in an onion soup. A smear of pureed dates lurked below the surface. Tidy piles of chive clippings and crunchy steel-cut oats flanked the yolk. Even though most of my mornings start with a banana, a very early stumble down Capp Street, and a Gatorade after the gym, one bite made me think of a day beginning, a breakfast on nice plates in a room with a lot of sun and a view of a garden. From the toastiness of the oats, to the sweet, effusive jam-like quality of the dates, and the egg's richness, the elements reconfigured signifiers of breakfast without directly referencing the preparations I usually associate with the meal. It was highbrow, thoughtful, and slightly futuristic, though still comforting and cozy. The dish was what it was; whether or not my experience reflected the chef's intent was totally unimportant. I took about five minutes to eat less than two ounces of perfect lovely food, an Ice Age by my standards. Indeed, it was a very good start.\u003c/p>\n\u003cp>All dishes aim to satisfy. Some aim to challenge too, to make you think in the same way you're taught to pore over paintings, short stories, and films. To say chefs who cook for our brains as well as our bellies make art and not food is silly; food is a necessity, not a privilege, and the satisfaction we get from any food -- whether a carrot stick or an amuse-bouche prepared with a quarter-ton of expensive machinery -- begins with that need. That's what makes it so exciting, and kind of marvelous to behold, the continuum of agricultural and technological advances, cultural shifts, geographic realities, and economic changes that have taken us from raw mammoth to \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> -- where Commis chef James Syhabout incidentally once toiled. The diner's role is much like that of a film or theater audience's. Participation is a function of showing up and consuming. Whether you detach and enjoy, or think about why everything is the way it is and why you're seeing it the way you're seeing it, your involvement reveals you. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/commis-halibut.jpg\" alt=\"halibut tartare with coriander snow at commis\" title=\"halibut tartare with coriander snow at commis\" width=\"500\" height=\"378\" class=\"alignnone size-full wp-image-13031\">\u003cbr>\n\u003cem>Halibut tartare with coriander snow\u003c/em>\u003c/p>\n\u003cp>Take the halibut, which I ate after the egg. The menu listed local halibut tartare with ginger, Meyer lemon vinaigrette, coriander snow, pickled kelp, and sprouting radish. It came as a slippery translucent mass quivering on an over-sized white plate, delicious, squishy, sparkly, salty, gravelly things bobbing together; the \"snow\" was crumbles of coriandar-infused ice, crunching lightly and melting with each slurp. It was good as food, the flavors supremely balanced, harmonious, but it became magical because it captured my imagination. As I was enjoying it, I stopped thinking about halibut, ginger, a salad dressing -- the components that had been cut, prepped, and positioned on the plate -- and simply let myself eat surf. The aroma wafting above the plate was the air on a good beach, light and effervescent. My fork was like my seven-year-old feet on vacation, splashing through a tide pool in Northern Florida. I thought about the last time I went to the beach. It was a while ago, and I couldn't even remember when I'd been exactly, or what I'd done there. I live perilously close to the ocean, and yet I go to the beach three times a year, and even then only occasionally set foot in the water. After the halibut, that may change.\u003c/p>\n\u003cp>With its modern sensibility and artful, gently \u003ca href=\"http://en.wikipedia.org/wiki/Willy_Wonka\">Wonka\u003c/a>-esque approach to food, Commis feels like a lighter, brighter counterpart to Coi in San Francisco. A few months ago, I ate a magnificent meal at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. At the same time, the restaurant's dark and shadowy digs, stiff be-suited waiters with hushed voices purring all around, and plaintive indie-folk jams emanating ever so lushly from unseen stereo speakers made for a vaguely funereal climate. The broad show of restraint that made the innovative food so spectacular and subtle had me wincing self-consciously every time my fork glanced lightly off a plate. In contrast, Commis -- from the counters, to the walls, aprons, and windows -- is all whites and silvers -- sleek and minimal, yet airy, fresh-feeling, and just welcoming enough. You get the sense that you're floating off a page in a glossy magazine. My girlfriend's dad sat at the end of our table wearing a dark grey suede blazer and a light blue shirt. His hair is whiter than coriander snow. I took a picture of him with a glass of the wine he brought and he was so excited about the shot that he showed it to the waiter. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>California cuisine is not so much a style of cooking as a dogma, a way of considering the idea of cooking food spawned by the bounty our state produces, and the culture that has sprouted up around it. In 2005, shortly before he opened Coi, Daniel Patterson wrote \u003ca href=\"http://www.nytimes.com/2005/11/06/style/tmagazine/t_l_2192_2194_talk_tyranny_.html\">\"To the Moon, Alice?\"\u003c/a>, an article for The New York Times Magazine, in which he breaks it down like an ill-wrought mayonnaise. The charges still stick:\u003c/p>\n\u003cblockquote>\u003cp>\"[E]veryone seems content with one narrowly defined style of cooking. This happy coincidence of chefs, customers and members of the press all trapped in the same culinary \"Groundhog Day\" goes largely unquestioned. A San Francisco diner said: 'When I go out for a Wednesday-night meal, I don't want something in gelée. I want a pork chop or a bowl of pasta.' I heard this repeatedly. Craig Stoll, the chef and owner of Delfina, offered a view of local chefs as shepherds of sorts, herding the ingredients from farm to table. \"I can't separate the cooking style from the ingredients,\" he said. \"The style is defined by the ingredients.\" Another chef talked about 'the point of view of the carrot.' Seriously.\"\u003c/p>\u003c/blockquote>\n\u003cp>Surely top-notch ingredients are essential to any permutation of high-end cuisine. Assembling expensive, nuanced, technique-heavy dishes of aged Safeway cast-offs would be like building a mansion out of plywood, but to perpetually insist on the ingredients taking center stage -- that might be overly cautious, lazy, even boring. The carrot may indeed have a point of view. It might want to be more than just a carrot. Maybe carrotness can be a color, a tone, not merely a theme on which to meditate, but something to harness in the interest of larger missions, the sort of dreams chefs like Patterson and Syhabout chase. A carrot is a character. Sometimes it begs for a new script so it doesn't have to play itself all the time -- like Al Pacino in the 80s.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/commis-butter.jpg\" alt=\"commis butter\" title=\"commis butter\" width=\"500\" height=\"418\" class=\"alignnone size-full wp-image-13033\">\u003cbr>\n\u003cem>Churned butter at Commis\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Back in my stomach, new, somewhat more substantial things were circulating: two slow-roasted knobs of sirloin with rendered marrow-caper sauce, spring garlic pudding, and purple potatoes roasted with hay -- an excellent if familiar sum of slightly more rarified-sounding parts -- and a fantastic salad of corned pork jowl with cooked and raw gem lettuce and a black trumpet mushroom vinaigrette. I briefly considered fashioning a mouth-guard out of one of the heftier pork pieces and wearing it all day. Yet throughout dinner, Commis stunned me most in an unexpected place: the butter dish -- in this case, a flat grey slate of stone. Plenty of restaurants churn their own butter. Commis does too, and has it cultured outside the restaurant. I'm no expert, but it didn't taste like most of the really good butter I've had. It was softer than most, funky-smelling like an aged goat cheese. Notes of lemon and lavender danced around the edges of each taste; they mellowed as the butter sat for a few minutes, reacting with the air like wine or cheese. The flavor was bright and fresh but simultaneously old and weird -- in a totally beguiling way. The milk that made the butter might have been from Humboldt, tugged from the udder of the noblest, peppiest, most joyful, grass-stuffed cow in California, but the butter itself was other worldly.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/13015/commis-is-crackin",
"authors": [
"5060"
],
"categories": [
"bayareabites_63",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_234",
"bayareabites_4000",
"bayareabites_3998",
"bayareabites_3995",
"bayareabites_3999",
"bayareabites_4001",
"bayareabites_3996",
"bayareabites_3997",
"bayareabites_14757"
],
"label": "bayareabites"
},
"bayareabites_12821": {
"type": "posts",
"id": "bayareabites_12821",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "12821",
"score": null,
"sort": [
1272380393000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1272380393,
"format": "aside",
"disqusTitle": "Commonwealth: A Benevolent Business Blooms Part I",
"title": "Commonwealth: A Benevolent Business Blooms Part I",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/commonwealthtoon500.jpg\" alt=\"commonwealth cartoon\" title=\"commonwealth cartoon\" width=\"500\" height=\"563\" class=\"alignnone size-full wp-image-12844\">\u003c/p>\n\u003cp>When it springs to life in the old El Herradero space on Mission at 18th, presumably early this summer, \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a> will be \"a progressive American restaurant, building on California's tradition of showcasing local, seasonal foods while incorporating diverse culinary approaches from around the world.\" Many, many San Francisco restaurants plaster that sort of thesis statement across their websites. While it's pegged as an \"innovative model of benevolent fine-dining...committed to benefiting our community,\" in which \"a set portion of proceeds from [Chef Jason] Fox’s inventive tasting menus will be donated to local non-profits,\" none of Commonwealth's p.r. literature refers to the eatery-in-process as a charity exactly. \u003c/p>\n\u003cp>A \u003ca href=\"http://www.thefreedictionary.com/charity\">free, potentially unreliable online dictionary\u003c/a> defines charity: \"Provision of help or relief to the poor; almsgiving; something given to help the needy; alms; an institution, organization, or fund established to help the needy; benevolence or generosity toward others or toward humanity; indulgence or forbearance in judging others.\" As applied to the restaurant world, the word takes a lot of different tacks. Jamie Oliver's \u003ca href=\"http://www.fifteen.net/Pages/default.aspx\">Fifteen\u003c/a> foundation trains disadvantaged youth to run a growing empire of restaurants. Since 1991, San Francisco's \u003ca href=\"http://www.delanceystreetfoundation.org/\">Delancey Street Foundation\u003c/a> has run a vocational training program around its restaurant staffed by residents (often ex-convicts and former abusers of drugs and alcohol). Plenty of restaurants make a point of donating surplus food to banks and soup kitchens. I also think of \u003ca href=\"http://karmakitchen.org/\">Karma Kitchen\u003c/a>, the three-year-old Berkeley cafe founded on the concept of pay-it-forward. Every meal is a \"genuine gift\" paid for by previous customers. The idea is that happy diners will then elect to become donors to allow subsequent visitors to enjoy the same nourishment and hospitality, and to perpetuate the cycle of trust, abundance, and community-awareness. \u003c/p>\n\u003cp>Though high-end big-ticket establishments occasionally throw a benefit bash situated around one holiday or another, most restaurants focused on helping others aren't overly preoccupied with pushing unique, gastronomically interesting meals. Relatively austere offerings such as dal and rice abound. I suppose that's why Commonwealth feels fresh -- even with brasserie \u003ca href=\"http://www.elmwoodcafe.com/\">Elmwood Cafe\u003c/a> in Berkeley getting off to a \u003ca href=\"http://www.berkeleyside.com/2010/03/01/cafe-elmwood-makes-immediate-impact/\">good start\u003c/a> last month. In \u003ca href=\"http://sf.eater.com/archives/2010/04/16/myint_dishes_on_postfunding_plans_for_commonwealth.php\">an Eater S.F. bit\u003c/a> posted the week before last, founder Anthony Myint laid out the mission pretty clearly: \u003c/p>\n\u003cblockquote>\u003cp>\"Basically, we're drawing on some aspects of [Mission Street Food], such as affordability and inventiveness of cuisine, and trying to make this a more consistent and sustainable business, which creates some revenue for local charities...[We're creating an] approachable fine dining atmosphere, focused on value-oriented food...The overall experience will be much more akin to fine dining than the sometimes charming, but often chaotic atmosphere at Lung Shan.”\u003c/p>\u003c/blockquote>\n\u003cp>Given the sprint-like pace at which cultural movements now gather speed, the idea that food can be an agent of positive change is not particularly new; the idea that a fine dining restaurant can -- and not just by sourcing produce from nearby farms or going \"green\" -- is, on the other hand, somewhat unprecedented. Eager \"foodies\" inevitably hover like locusts around any waves preparing to crash across the city's dining scene. Once street food emerged as a monster trend, the swelling popularity of carts and stands run not infrequently by unemployment check-cashing hobbyists helped draw positive attention to people with families depending on their fledgling Health Code-flaunting businesses for survival. They may compete with citizens who ten years ago might have worked at a dot com and snapped up SOMA lofts, but at least higher profiles and legitimacy loom closer for all, right? How appropriate to harness that reoccurring phenomenon with the intention of sharing profits with non-profit organizations bent on improving lives, not just lighting up the dining scene. Just as they do for \u003ca href=\"http://blog.missionstreetfood.com/\">Mission Street Food\u003c/a> twice a week, lines will form around the block for Commonwealth when it opens. The lines will form partially because of the city's familiarity with Mission Street Food, but they will only stay if the restaurant is actually really good. Mission Street Food doesn't operate under the same pressure awaiting Commonwealth. It doesn't just appeal to people because it's a pop-up, or because its meals benefit charities. Each dinner is an opportunity to enjoy an unprecedented experience curated by a chef applying his learned techniques, background, and imagination to the concept. The chefs are usually relatively unheralded, and the meals give them an opportunity to garner more attention than they usually enjoy manning the sauce station at a celebrated restaurant with someone else's name on the menu out front. Imagine if \u003ca href=\"http://www.frenchlaundry.com/\">Thomas Keller\u003c/a> showed up one night with an army of assistants. The line would stretch up to Mount Davidson, but something would be lost all the same. Mission Street Food is a d.i.y. adventure with low prices to match. Dishes are executed with more consistency in a humming three-star kitchen with the same staff every night, but the spirit remains unique, lovably loose, with an invigorating, not unnerving, degree of uncertainty surrounding each dinner. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In this specific sense, Commonwealth can't be as exciting. It might be innovative, but it won't be rough-and-tumble. Instead, with a bar, a regular fleet of servers, a pedigreed designer, and a beloved local chef starting a new gig, it will be more like...a restaurant. \u003c/p>\n\u003cp>S.F. Weekly online food editor John Birdsall said so much a month ago when he \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/03/commonwealth_chef_jason_fox_mi.php\">reported on the developing project\u003c/a>: \u003c/p>\n\u003cblockquote>\u003cp>\"Commonwealth is no Crossroads Cafe...some scrappy, scrape-together-funding place -- despite a well publicized cash-raising initiative on Kickstarter -- along the lines of the twice-weekly pop-up that put funky, fusty Lung Shan on the map. In a way, Commonwealth promises to reprise an earlier, finer-dining incarnation of Bar Tartine.\"\u003c/p>\u003c/blockquote>\n\u003cp>I'm excited to see if Commonwealth's business plan in any way influences how it's received. Will Commonwealth's food be assessed like that of any other hotly anticipated Mission District eatery? Given the press and circulating buzz, will its food be taken as seriously as whatever charitable mission diners perceive ? It should be. But even if it sucks -- and it almost assuredly won't -- who would want to savage a restaurant founded on such noble principles? Will Michael Bauer bash away if it doesn't measure up to expectations? Will Yelpers revel in reporting on over-dressed salads, shaky service, and ice-cold plates, or will they hold back? Will Commonwealth's community-bolstering aspirations wilt beneath a barrage of dismissive, incomprehensible tweets?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Stay tuned next week for some Q-and-A with Commonwealth folks.\u003c/p>\n\n",
"disqusIdentifier": "12821 http://blogs.kqed.org/bayareabites/?p=12821",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/04/27/commonwealth-a-benevolent-business-blooms-part-i/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1122,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1272380393,
"excerpt": "In this specific sense, Commonwealth can't be as exciting. It might be innovative, but it won't be rough-and-tumble. Instead, with a bar, a regular fleet of servers, a pedigreed designer, and a beloved local chef starting a new gig, it will be more like...a restaurant. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In this specific sense, Commonwealth can't be as exciting. It might be innovative, but it won't be rough-and-tumble. Instead, with a bar, a regular fleet of servers, a pedigreed designer, and a beloved local chef starting a new gig, it will be more like...a restaurant. ",
"title": "Commonwealth: A Benevolent Business Blooms Part I | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Commonwealth: A Benevolent Business Blooms Part I",
"datePublished": "2010-04-27T07:59:53-07:00",
"dateModified": "2010-04-27T07:59:53-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "commonwealth-a-benevolent-business-blooms-part-i",
"status": "publish",
"path": "/bayareabites/12821/commonwealth-a-benevolent-business-blooms-part-i",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/commonwealthtoon500.jpg\" alt=\"commonwealth cartoon\" title=\"commonwealth cartoon\" width=\"500\" height=\"563\" class=\"alignnone size-full wp-image-12844\">\u003c/p>\n\u003cp>When it springs to life in the old El Herradero space on Mission at 18th, presumably early this summer, \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a> will be \"a progressive American restaurant, building on California's tradition of showcasing local, seasonal foods while incorporating diverse culinary approaches from around the world.\" Many, many San Francisco restaurants plaster that sort of thesis statement across their websites. While it's pegged as an \"innovative model of benevolent fine-dining...committed to benefiting our community,\" in which \"a set portion of proceeds from [Chef Jason] Fox’s inventive tasting menus will be donated to local non-profits,\" none of Commonwealth's p.r. literature refers to the eatery-in-process as a charity exactly. \u003c/p>\n\u003cp>A \u003ca href=\"http://www.thefreedictionary.com/charity\">free, potentially unreliable online dictionary\u003c/a> defines charity: \"Provision of help or relief to the poor; almsgiving; something given to help the needy; alms; an institution, organization, or fund established to help the needy; benevolence or generosity toward others or toward humanity; indulgence or forbearance in judging others.\" As applied to the restaurant world, the word takes a lot of different tacks. Jamie Oliver's \u003ca href=\"http://www.fifteen.net/Pages/default.aspx\">Fifteen\u003c/a> foundation trains disadvantaged youth to run a growing empire of restaurants. Since 1991, San Francisco's \u003ca href=\"http://www.delanceystreetfoundation.org/\">Delancey Street Foundation\u003c/a> has run a vocational training program around its restaurant staffed by residents (often ex-convicts and former abusers of drugs and alcohol). Plenty of restaurants make a point of donating surplus food to banks and soup kitchens. I also think of \u003ca href=\"http://karmakitchen.org/\">Karma Kitchen\u003c/a>, the three-year-old Berkeley cafe founded on the concept of pay-it-forward. Every meal is a \"genuine gift\" paid for by previous customers. The idea is that happy diners will then elect to become donors to allow subsequent visitors to enjoy the same nourishment and hospitality, and to perpetuate the cycle of trust, abundance, and community-awareness. \u003c/p>\n\u003cp>Though high-end big-ticket establishments occasionally throw a benefit bash situated around one holiday or another, most restaurants focused on helping others aren't overly preoccupied with pushing unique, gastronomically interesting meals. Relatively austere offerings such as dal and rice abound. I suppose that's why Commonwealth feels fresh -- even with brasserie \u003ca href=\"http://www.elmwoodcafe.com/\">Elmwood Cafe\u003c/a> in Berkeley getting off to a \u003ca href=\"http://www.berkeleyside.com/2010/03/01/cafe-elmwood-makes-immediate-impact/\">good start\u003c/a> last month. In \u003ca href=\"http://sf.eater.com/archives/2010/04/16/myint_dishes_on_postfunding_plans_for_commonwealth.php\">an Eater S.F. bit\u003c/a> posted the week before last, founder Anthony Myint laid out the mission pretty clearly: \u003c/p>\n\u003cblockquote>\u003cp>\"Basically, we're drawing on some aspects of [Mission Street Food], such as affordability and inventiveness of cuisine, and trying to make this a more consistent and sustainable business, which creates some revenue for local charities...[We're creating an] approachable fine dining atmosphere, focused on value-oriented food...The overall experience will be much more akin to fine dining than the sometimes charming, but often chaotic atmosphere at Lung Shan.”\u003c/p>\u003c/blockquote>\n\u003cp>Given the sprint-like pace at which cultural movements now gather speed, the idea that food can be an agent of positive change is not particularly new; the idea that a fine dining restaurant can -- and not just by sourcing produce from nearby farms or going \"green\" -- is, on the other hand, somewhat unprecedented. Eager \"foodies\" inevitably hover like locusts around any waves preparing to crash across the city's dining scene. Once street food emerged as a monster trend, the swelling popularity of carts and stands run not infrequently by unemployment check-cashing hobbyists helped draw positive attention to people with families depending on their fledgling Health Code-flaunting businesses for survival. They may compete with citizens who ten years ago might have worked at a dot com and snapped up SOMA lofts, but at least higher profiles and legitimacy loom closer for all, right? How appropriate to harness that reoccurring phenomenon with the intention of sharing profits with non-profit organizations bent on improving lives, not just lighting up the dining scene. Just as they do for \u003ca href=\"http://blog.missionstreetfood.com/\">Mission Street Food\u003c/a> twice a week, lines will form around the block for Commonwealth when it opens. The lines will form partially because of the city's familiarity with Mission Street Food, but they will only stay if the restaurant is actually really good. Mission Street Food doesn't operate under the same pressure awaiting Commonwealth. It doesn't just appeal to people because it's a pop-up, or because its meals benefit charities. Each dinner is an opportunity to enjoy an unprecedented experience curated by a chef applying his learned techniques, background, and imagination to the concept. The chefs are usually relatively unheralded, and the meals give them an opportunity to garner more attention than they usually enjoy manning the sauce station at a celebrated restaurant with someone else's name on the menu out front. Imagine if \u003ca href=\"http://www.frenchlaundry.com/\">Thomas Keller\u003c/a> showed up one night with an army of assistants. The line would stretch up to Mount Davidson, but something would be lost all the same. Mission Street Food is a d.i.y. adventure with low prices to match. Dishes are executed with more consistency in a humming three-star kitchen with the same staff every night, but the spirit remains unique, lovably loose, with an invigorating, not unnerving, degree of uncertainty surrounding each dinner. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In this specific sense, Commonwealth can't be as exciting. It might be innovative, but it won't be rough-and-tumble. Instead, with a bar, a regular fleet of servers, a pedigreed designer, and a beloved local chef starting a new gig, it will be more like...a restaurant. \u003c/p>\n\u003cp>S.F. Weekly online food editor John Birdsall said so much a month ago when he \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/03/commonwealth_chef_jason_fox_mi.php\">reported on the developing project\u003c/a>: \u003c/p>\n\u003cblockquote>\u003cp>\"Commonwealth is no Crossroads Cafe...some scrappy, scrape-together-funding place -- despite a well publicized cash-raising initiative on Kickstarter -- along the lines of the twice-weekly pop-up that put funky, fusty Lung Shan on the map. In a way, Commonwealth promises to reprise an earlier, finer-dining incarnation of Bar Tartine.\"\u003c/p>\u003c/blockquote>\n\u003cp>I'm excited to see if Commonwealth's business plan in any way influences how it's received. Will Commonwealth's food be assessed like that of any other hotly anticipated Mission District eatery? Given the press and circulating buzz, will its food be taken as seriously as whatever charitable mission diners perceive ? It should be. But even if it sucks -- and it almost assuredly won't -- who would want to savage a restaurant founded on such noble principles? Will Michael Bauer bash away if it doesn't measure up to expectations? Will Yelpers revel in reporting on over-dressed salads, shaky service, and ice-cold plates, or will they hold back? Will Commonwealth's community-bolstering aspirations wilt beneath a barrage of dismissive, incomprehensible tweets?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Stay tuned next week for some Q-and-A with Commonwealth folks.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/12821/commonwealth-a-benevolent-business-blooms-part-i",
"authors": [
"5060"
],
"categories": [
"bayareabites_63",
"bayareabites_1875",
"bayareabites_2035",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_181"
],
"tags": [
"bayareabites_3951",
"bayareabites_3952",
"bayareabites_2748",
"bayareabites_3955",
"bayareabites_3954",
"bayareabites_3956",
"bayareabites_3950",
"bayareabites_3953",
"bayareabites_2311",
"bayareabites_3484"
],
"label": "bayareabites"
},
"bayareabites_12422": {
"type": "posts",
"id": "bayareabites_12422",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "12422",
"score": null,
"sort": [
1271169354000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1271169354,
"format": "aside",
"disqusTitle": "Ad Hoc: Temporary Relief From Fragapane Phobia",
"title": "Ad Hoc: Temporary Relief From Fragapane Phobia",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/ad-hoc500.jpg\" alt=\"ad hoc meal\" title=\"ad hoc meal\" width=\"500\" height=\"400\" class=\"alignnone size-full wp-image-12432\">\u003cbr>\nOn Sunday, I celebrated my birthday -- along with \u003ca href=\"http://en.wikipedia.org/wiki/Vincent_Gallo\">Vincent Gallo\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Joss_Stone\">Joss Stone\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/Ethel_Skakel_Kennedy\">Ethel Kennedy\u003c/a>. When I was a child, birthday fetes were pretty sloppy, far wilder than any of the parties I attended in high school or college. They went down at the zoo, parks, public pools, and pizza buffets, where sweaty kids, red-faced from exertion and sauce, bounced around and challenged each other to contests of consumption. There was always cake, homemade at mine. While sweets have never been my thing, leftover cake for breakfast -- straight from the fridge, with hard cold frosting that peels right off -- was an irresistible coda to the annual gathering, so appealing that, on several occasions, in a rare greedy moment, I actually asked my mom to bake and stow away a second cake -- just in case my friends managed to vaporize the first. \u003c/p>\n\u003cp>I don't remember specific birthday parties so well. Somewhere along the way, they stopped happening, probably when dessert-oriented affairs lost their luster -- and I stopped caring about getting older in the first place. Years unfolded like symphonies then, long, meandering and dense, narratives stretching out, passing through movements, moods and phases. Now, they are proggy rock productions, half as long yet still intricate and hefty. Ten birthdays from Sunday, they will be pop songs, economical, straight to the point -- verse, chorus, verse, chorus, bridge, chorus, out. \u003c/p>\n\u003cp>My birthday was a big one, a landmark -- or so I have been told. No one over 35 sympathizes when someone whines about turning 30. \"Big deal\" and \"get over it\" are common responses. At the corner store on Friday, I was buying some beer. \"So, how old are you, bro?\" the cashier suddenly asked -- a now familiar casual alternative to actually requesting identification. I told him I was a few days away from turning 30, and he groaned. \"Bro, 30 blows,\" he sighed, shaking his head, dropping my six-pack into a paper bag. \"My 20s were awesome, and then it went downhill.\" I shrugged. \"I'm don't care,\" I said. \"But, you know -- I'm 32, and you're just 30,\" he added helpfully -- hopefully starting to feel like an idiot. \"It won't be too bad.\"\u003c/p>\n\u003cp>The arrival of spring wasn't always about green garlic, favas, fresh peas, asparagus, and the start of the N.B.A. playoffs. Beginning with my 25th -- a silly excuse for a milestone, really -- it revolved around anticipating and dreading my birthday -- so much that I actually tried to keep the date a secret for a while. I have come a long way. Now, I realize though that my problem with birthdays isn't so much an aversion to growing older as the idea of celebrating the passage of time so personally. I don't want my friends to gather and toast me just because I'm a littler older. I don't want to be the center of that kind of attention. Some people organize dinners for themselves, invite everyone they know to bars, and throw house parties. Me, I only want to get away. \u003c/p>\n\u003cp>This past weekend, instead of donning skins and venturing off into the woods alone to nibble rodents and pick berries, I faced the dawn of my fourth decade with calm and an appropriate aura of maturity. I went to Wine Country with my girlfriend, but we did not go to wineries, take hikes, or shop. Instead, we watched cooking shows and basketball from a bed at a Best Western smelling fairly strongly of cat, sweat and old coffee, napped, and left our dark little room only to eat -- at \u003ca href=\"http://www.adhocrestaurant.com/\">Ad Hoc\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Thomas_Keller\">Thomas Keller\u003c/a>'s two-and-a-half-year-old restaurant in \u003ca href=\"http://en.wikipedia.org/wiki/Yountville,_California\">Yountville\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Offering a single family-style menu on every night that it is open, Ad Hoc suits a birthday dinner. The four-course menu -- a salad, an entree, a cheese, and a dessert -- is announced via email every morning. Unless you have a dietary aversion to something, you eat what is offered. The relative inflexibility of a meal at Ad Hoc evokes the inevitable march of birthdays. You don't get to choose how fast you get older; you just age. If you make a reservation three months in advance, and you find out veal will be served, and you happen not to like veal, you either stay home or give veal another chance. \u003c/p>\n\u003cp>Downtown Yountville didn't impress me much. As we rolled through, the buildings seemed silly and new, as if part of a set. Even signs pointing out places of note rubbed me the wrong way. They were narrow wooden rectangles, the names printed or carved on in quirky fonts, reminiscent of signage at campsites and in tourist-heavy Gold Rush towns. As we crossed Washington St., ambling towards the restaurant, a middle-aged man in a two-tone North Face jacket -- literally, a city slicker -- walked past with his party. \"I'm gonna retire here,\" he said emphatically to the woman with an arm tucked under his. I would rather chug acid rain, I thought, as a few ominous drops splashed symbolically from the sky. Yet when we stepped into Ad Hoc, all gripes vanished. Warm, hungry, we sat down at our table, and just as I flung open the brown folder containing the wine list, the opening strains of Michael Jackson's Beethoven-indebted \u003ca href=\"http://www.metacafe.com/watch/sy-13406417/michael_jackson_will_you_be_there_official_music_video/\">\"Will You Be There\"\u003c/a> wafted over from invisible stereo speakers like steam rolling off a roast. Despite its popcorn-spiritual lyrical heft, hearing it at that moment made me feel quite peaceful, comfortable with my impending birthday, and even more overjoyed than usual to be spending it with the person sitting across from me.\u003c/p>\n\u003cp>The salad and a flute of Cremant du Jura arrived before I could feel too weird about digging a song off the \u003ca href=\"http://en.wikipedia.org/wiki/Free_Willy\">Free Willy\u003c/a> soundtrack. The salad was the kind of California comfort food Californians should be proud of. Every ingredient was beautiful, presented artfully, and perfectly cooked. The beans were leprechaun-green, simultaneously snappy and slippery. There were sweet pale green apple slices, curling wafers of rose-colored radish, thicker potato coins, soft and creamy, melting flakes of salt, frisee and fried polenta cubes, crusty brown on the outside, still oozing within. It was actually exciting, a humble masterpiece. With lovely, harmonious flavors, the dish celebrated produce but without an dulling, dogmatic degree of simplicity and purity. An herb-crusted lamb sirloin followed, majestic pink hunks over pine nuts, golden raisins, buttered barley, and rainbow chard in a silver serving dish, and, after that, a raw milk \u003ca href=\"http://www.cowgirlcreamery.com/prodinfo.asp?number=VERMAYR\">\"Vermont Ayr,\"\u003c/a> nutty and sour, perfect with roasted almonds, pistachios, and pecans, and drizzles of orange blossom honey. The dinner ended with a light, creamy bread pudding studded with croissant chunks, chocolate chips and bits of medjool date. The evening concluded with an episode of \u003ca href=\"http://www.foodnetwork.com/iron-chef-america/index.html\">Iron Chef\u003c/a> back at the hotel. \u003c/p>\n\u003cp>In the morning, we ate a free continental breakfast at the \u003ca href=\"http://www.mariecallenders.com/\">Marie Callender's\u003c/a> across from the inn. We drove home in a gale of rain, planning to stop at \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> for cheap sushi and groceries before heading into San Francisco.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I thought about Ad Hoc on the way home. In that it was originally conceived as a temporary establishment, the restaurant sort of evokes life itself. Life is, of course, very temporary. It starts, sometimes accidentally, often unsurely, and you don't know when it will end. Hopefully, it keeps going, each birthday ticking off another little notch in time's passing, ending only after you get to do most of the things you want to do. Ad Hoc has kept going, much longer than Keller anticipated it would. It turned out to be fun, a winning concept -- unique, exciting, and relatively affordable -- so it was not swiftly reconfigured as a burger joint or another Keller-ific experiment. It was allowed to simply continue, to breathe and evolve. I feel privileged to do the same. \u003c/p>\n\n",
"disqusIdentifier": "12422 http://blogs.kqed.org/bayareabites/?p=12422",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/04/13/ad-hoc-temporary-relief-from-fragapane-phobia/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1331,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1271169354,
"excerpt": "Ad Hoc has kept going, much longer than Keller anticipated it would. It turned out to be fun, a winning concept -- unique, exciting, and relatively affordable -- so it was not swiftly reconfigured as a burger joint or another Keller-ific experiment. It was allowed to simply continue, to breathe and evolve. It's a privilege to do the same. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Ad Hoc has kept going, much longer than Keller anticipated it would. It turned out to be fun, a winning concept -- unique, exciting, and relatively affordable -- so it was not swiftly reconfigured as a burger joint or another Keller-ific experiment. It was allowed to simply continue, to breathe and evolve. It's a privilege to do the same. ",
"title": "Ad Hoc: Temporary Relief From Fragapane Phobia | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Ad Hoc: Temporary Relief From Fragapane Phobia",
"datePublished": "2010-04-13T07:35:54-07:00",
"dateModified": "2010-04-13T07:35:54-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "ad-hoc-temporary-relief-from-fragapane-phobia",
"status": "publish",
"path": "/bayareabites/12422/ad-hoc-temporary-relief-from-fragapane-phobia",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/ad-hoc500.jpg\" alt=\"ad hoc meal\" title=\"ad hoc meal\" width=\"500\" height=\"400\" class=\"alignnone size-full wp-image-12432\">\u003cbr>\nOn Sunday, I celebrated my birthday -- along with \u003ca href=\"http://en.wikipedia.org/wiki/Vincent_Gallo\">Vincent Gallo\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Joss_Stone\">Joss Stone\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/Ethel_Skakel_Kennedy\">Ethel Kennedy\u003c/a>. When I was a child, birthday fetes were pretty sloppy, far wilder than any of the parties I attended in high school or college. They went down at the zoo, parks, public pools, and pizza buffets, where sweaty kids, red-faced from exertion and sauce, bounced around and challenged each other to contests of consumption. There was always cake, homemade at mine. While sweets have never been my thing, leftover cake for breakfast -- straight from the fridge, with hard cold frosting that peels right off -- was an irresistible coda to the annual gathering, so appealing that, on several occasions, in a rare greedy moment, I actually asked my mom to bake and stow away a second cake -- just in case my friends managed to vaporize the first. \u003c/p>\n\u003cp>I don't remember specific birthday parties so well. Somewhere along the way, they stopped happening, probably when dessert-oriented affairs lost their luster -- and I stopped caring about getting older in the first place. Years unfolded like symphonies then, long, meandering and dense, narratives stretching out, passing through movements, moods and phases. Now, they are proggy rock productions, half as long yet still intricate and hefty. Ten birthdays from Sunday, they will be pop songs, economical, straight to the point -- verse, chorus, verse, chorus, bridge, chorus, out. \u003c/p>\n\u003cp>My birthday was a big one, a landmark -- or so I have been told. No one over 35 sympathizes when someone whines about turning 30. \"Big deal\" and \"get over it\" are common responses. At the corner store on Friday, I was buying some beer. \"So, how old are you, bro?\" the cashier suddenly asked -- a now familiar casual alternative to actually requesting identification. I told him I was a few days away from turning 30, and he groaned. \"Bro, 30 blows,\" he sighed, shaking his head, dropping my six-pack into a paper bag. \"My 20s were awesome, and then it went downhill.\" I shrugged. \"I'm don't care,\" I said. \"But, you know -- I'm 32, and you're just 30,\" he added helpfully -- hopefully starting to feel like an idiot. \"It won't be too bad.\"\u003c/p>\n\u003cp>The arrival of spring wasn't always about green garlic, favas, fresh peas, asparagus, and the start of the N.B.A. playoffs. Beginning with my 25th -- a silly excuse for a milestone, really -- it revolved around anticipating and dreading my birthday -- so much that I actually tried to keep the date a secret for a while. I have come a long way. Now, I realize though that my problem with birthdays isn't so much an aversion to growing older as the idea of celebrating the passage of time so personally. I don't want my friends to gather and toast me just because I'm a littler older. I don't want to be the center of that kind of attention. Some people organize dinners for themselves, invite everyone they know to bars, and throw house parties. Me, I only want to get away. \u003c/p>\n\u003cp>This past weekend, instead of donning skins and venturing off into the woods alone to nibble rodents and pick berries, I faced the dawn of my fourth decade with calm and an appropriate aura of maturity. I went to Wine Country with my girlfriend, but we did not go to wineries, take hikes, or shop. Instead, we watched cooking shows and basketball from a bed at a Best Western smelling fairly strongly of cat, sweat and old coffee, napped, and left our dark little room only to eat -- at \u003ca href=\"http://www.adhocrestaurant.com/\">Ad Hoc\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Thomas_Keller\">Thomas Keller\u003c/a>'s two-and-a-half-year-old restaurant in \u003ca href=\"http://en.wikipedia.org/wiki/Yountville,_California\">Yountville\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Offering a single family-style menu on every night that it is open, Ad Hoc suits a birthday dinner. The four-course menu -- a salad, an entree, a cheese, and a dessert -- is announced via email every morning. Unless you have a dietary aversion to something, you eat what is offered. The relative inflexibility of a meal at Ad Hoc evokes the inevitable march of birthdays. You don't get to choose how fast you get older; you just age. If you make a reservation three months in advance, and you find out veal will be served, and you happen not to like veal, you either stay home or give veal another chance. \u003c/p>\n\u003cp>Downtown Yountville didn't impress me much. As we rolled through, the buildings seemed silly and new, as if part of a set. Even signs pointing out places of note rubbed me the wrong way. They were narrow wooden rectangles, the names printed or carved on in quirky fonts, reminiscent of signage at campsites and in tourist-heavy Gold Rush towns. As we crossed Washington St., ambling towards the restaurant, a middle-aged man in a two-tone North Face jacket -- literally, a city slicker -- walked past with his party. \"I'm gonna retire here,\" he said emphatically to the woman with an arm tucked under his. I would rather chug acid rain, I thought, as a few ominous drops splashed symbolically from the sky. Yet when we stepped into Ad Hoc, all gripes vanished. Warm, hungry, we sat down at our table, and just as I flung open the brown folder containing the wine list, the opening strains of Michael Jackson's Beethoven-indebted \u003ca href=\"http://www.metacafe.com/watch/sy-13406417/michael_jackson_will_you_be_there_official_music_video/\">\"Will You Be There\"\u003c/a> wafted over from invisible stereo speakers like steam rolling off a roast. Despite its popcorn-spiritual lyrical heft, hearing it at that moment made me feel quite peaceful, comfortable with my impending birthday, and even more overjoyed than usual to be spending it with the person sitting across from me.\u003c/p>\n\u003cp>The salad and a flute of Cremant du Jura arrived before I could feel too weird about digging a song off the \u003ca href=\"http://en.wikipedia.org/wiki/Free_Willy\">Free Willy\u003c/a> soundtrack. The salad was the kind of California comfort food Californians should be proud of. Every ingredient was beautiful, presented artfully, and perfectly cooked. The beans were leprechaun-green, simultaneously snappy and slippery. There were sweet pale green apple slices, curling wafers of rose-colored radish, thicker potato coins, soft and creamy, melting flakes of salt, frisee and fried polenta cubes, crusty brown on the outside, still oozing within. It was actually exciting, a humble masterpiece. With lovely, harmonious flavors, the dish celebrated produce but without an dulling, dogmatic degree of simplicity and purity. An herb-crusted lamb sirloin followed, majestic pink hunks over pine nuts, golden raisins, buttered barley, and rainbow chard in a silver serving dish, and, after that, a raw milk \u003ca href=\"http://www.cowgirlcreamery.com/prodinfo.asp?number=VERMAYR\">\"Vermont Ayr,\"\u003c/a> nutty and sour, perfect with roasted almonds, pistachios, and pecans, and drizzles of orange blossom honey. The dinner ended with a light, creamy bread pudding studded with croissant chunks, chocolate chips and bits of medjool date. The evening concluded with an episode of \u003ca href=\"http://www.foodnetwork.com/iron-chef-america/index.html\">Iron Chef\u003c/a> back at the hotel. \u003c/p>\n\u003cp>In the morning, we ate a free continental breakfast at the \u003ca href=\"http://www.mariecallenders.com/\">Marie Callender's\u003c/a> across from the inn. We drove home in a gale of rain, planning to stop at \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> for cheap sushi and groceries before heading into San Francisco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I thought about Ad Hoc on the way home. In that it was originally conceived as a temporary establishment, the restaurant sort of evokes life itself. Life is, of course, very temporary. It starts, sometimes accidentally, often unsurely, and you don't know when it will end. Hopefully, it keeps going, each birthday ticking off another little notch in time's passing, ending only after you get to do most of the things you want to do. Ad Hoc has kept going, much longer than Keller anticipated it would. It turned out to be fun, a winning concept -- unique, exciting, and relatively affordable -- so it was not swiftly reconfigured as a burger joint or another Keller-ific experiment. It was allowed to simply continue, to breathe and evolve. I feel privileged to do the same. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/12422/ad-hoc-temporary-relief-from-fragapane-phobia",
"authors": [
"5060"
],
"categories": [
"bayareabites_63",
"bayareabites_1763",
"bayareabites_1807",
"bayareabites_61"
],
"tags": [
"bayareabites_3786",
"bayareabites_3791",
"bayareabites_3799",
"bayareabites_200",
"bayareabites_3787",
"bayareabites_3788",
"bayareabites_3789"
],
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"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/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"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",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=chefs": {
"isFetching": false,
"latestQuery": {
"from": 396,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 450,
"relation": "eq"
},
"items": [
"bayareabites_14617",
"bayareabites_14432",
"bayareabites_14398",
"bayareabites_14094",
"bayareabites_14040",
"bayareabites_13671",
"bayareabites_13624",
"bayareabites_13083",
"bayareabites_13014",
"bayareabites_13015",
"bayareabites_12821",
"bayareabites_12422"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_chefs": {
"isLoading": true
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_4304": {
"type": "terms",
"id": "bayareabites_4304",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4304",
"found": true
},
"relationships": {},
"featImg": null,
"name": "barechested men",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "barechested men Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2681,
"slug": "barechested-men",
"isLoading": false,
"link": "/bayareabites/tag/barechested-men"
},
"bayareabites_4017": {
"type": "terms",
"id": "bayareabites_4017",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4017",
"found": true
},
"relationships": {},
"featImg": null,
"name": "craig stoll",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "craig stoll Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2537,
"slug": "craig-stoll",
"isLoading": false,
"link": "/bayareabites/tag/craig-stoll"
},
"bayareabites_4301": {
"type": "terms",
"id": "bayareabites_4301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "emily luchetti",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "emily luchetti Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2678,
"slug": "emily-luchetti",
"isLoading": false,
"link": "/bayareabites/tag/emily-luchetti"
},
"bayareabites_4300": {
"type": "terms",
"id": "bayareabites_4300",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4300",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gary danko",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gary danko Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2677,
"slug": "gary-danko",
"isLoading": false,
"link": "/bayareabites/tag/gary-danko"
},
"bayareabites_4299": {
"type": "terms",
"id": "bayareabites_4299",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4299",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gay chefs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gay chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2676,
"slug": "gay-chefs",
"isLoading": false,
"link": "/bayareabites/tag/gay-chefs"
},
"bayareabites_4302": {
"type": "terms",
"id": "bayareabites_4302",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4302",
"found": true
},
"relationships": {},
"featImg": null,
"name": "joanne weir",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "joanne weir Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2679,
"slug": "joanne-weir",
"isLoading": false,
"link": "/bayareabites/tag/joanne-weir"
},
"bayareabites_2327": {
"type": "terms",
"id": "bayareabites_2327",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2327",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pride",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pride Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1731,
"slug": "pride",
"isLoading": false,
"link": "/bayareabites/tag/pride"
},
"bayareabites_4303": {
"type": "terms",
"id": "bayareabites_4303",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4303",
"found": true
},
"relationships": {},
"featImg": null,
"name": "yigit pura",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "yigit pura Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2680,
"slug": "yigit-pura",
"isLoading": false,
"link": "/bayareabites/tag/yigit-pura"
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_2213": {
"type": "terms",
"id": "bayareabites_2213",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2213",
"found": true
},
"relationships": {},
"featImg": null,
"name": "anthony bourdain",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "anthony bourdain Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1645,
"slug": "anthony-bourdain",
"isLoading": false,
"link": "/bayareabites/tag/anthony-bourdain"
},
"bayareabites_4257": {
"type": "terms",
"id": "bayareabites_4257",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4257",
"found": true
},
"relationships": {},
"featImg": null,
"name": "medium raw",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "medium raw Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2651,
"slug": "medium-raw",
"isLoading": false,
"link": "/bayareabites/tag/medium-raw"
},
"bayareabites_1244": {
"type": "terms",
"id": "bayareabites_1244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktails and spirits",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktails and spirits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 53,
"slug": "cocktails-and-spirits",
"isLoading": false,
"link": "/bayareabites/category/cocktails-and-spirits"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_2006": {
"type": "terms",
"id": "bayareabites_2006",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2006",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Brian MacGregor",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Brian MacGregor Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1517,
"slug": "brian-macgregor",
"isLoading": false,
"link": "/bayareabites/tag/brian-macgregor"
},
"bayareabites_1786": {
"type": "terms",
"id": "bayareabites_1786",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1786",
"found": true
},
"relationships": {},
"featImg": null,
"name": "foie gras",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "foie gras Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1401,
"slug": "foie-gras",
"isLoading": false,
"link": "/bayareabites/tag/foie-gras"
},
"bayareabites_2566": {
"type": "terms",
"id": "bayareabites_2566",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2566",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food events",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1845,
"slug": "food-events",
"isLoading": false,
"link": "/bayareabites/tag/food-events"
},
"bayareabites_4174": {
"type": "terms",
"id": "bayareabites_4174",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4174",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Rising Stars Revue",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Rising Stars Revue Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2613,
"slug": "rising-stars-revue",
"isLoading": false,
"link": "/bayareabites/tag/rising-stars-revue"
},
"bayareabites_4255": {
"type": "terms",
"id": "bayareabites_4255",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4255",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Scott Nishiyama",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Scott Nishiyama Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2650,
"slug": "scott-nishiyama",
"isLoading": false,
"link": "/bayareabites/tag/scott-nishiyama"
},
"bayareabites_4173": {
"type": "terms",
"id": "bayareabites_4173",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4173",
"found": true
},
"relationships": {},
"featImg": null,
"name": "StarChefs.com",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "StarChefs.com Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2612,
"slug": "starchefs-com",
"isLoading": false,
"link": "/bayareabites/tag/starchefs-com"
},
"bayareabites_4254": {
"type": "terms",
"id": "bayareabites_4254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Thomas McNaughton",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Thomas McNaughton Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2649,
"slug": "thomas-mcnaughton",
"isLoading": false,
"link": "/bayareabites/tag/thomas-mcnaughton"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_595": {
"type": "terms",
"id": "bayareabites_595",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "595",
"found": true
},
"relationships": {},
"featImg": null,
"name": "aziza",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "aziza Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 560,
"slug": "aziza",
"isLoading": false,
"link": "/bayareabites/tag/aziza"
},
"bayareabites_4176": {
"type": "terms",
"id": "bayareabites_4176",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4176",
"found": true
},
"relationships": {},
"featImg": null,
"name": "creme fraiche",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "creme fraiche Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2615,
"slug": "creme-fraiche",
"isLoading": false,
"link": "/bayareabites/tag/creme-fraiche"
},
"bayareabites_4175": {
"type": "terms",
"id": "bayareabites_4175",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4175",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Melissa Chou",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Melissa Chou Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2614,
"slug": "melissa-chou",
"isLoading": false,
"link": "/bayareabites/tag/melissa-chou"
},
"bayareabites_4177": {
"type": "terms",
"id": "bayareabites_4177",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4177",
"found": true
},
"relationships": {},
"featImg": null,
"name": "panna cotta",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "panna cotta Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2616,
"slug": "panna-cotta",
"isLoading": false,
"link": "/bayareabites/tag/panna-cotta"
},
"bayareabites_4178": {
"type": "terms",
"id": "bayareabites_4178",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4178",
"found": true
},
"relationships": {},
"featImg": null,
"name": "plumsp",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "plumsp Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2617,
"slug": "plumsp",
"isLoading": false,
"link": "/bayareabites/tag/plumsp"
},
"bayareabites_2407": {
"type": "terms",
"id": "bayareabites_2407",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2407",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art, writing, music, dance",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art, writing, music, dance Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 941,
"slug": "food-art-writing-music",
"isLoading": false,
"link": "/bayareabites/category/food-art-writing-music"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_2959": {
"type": "terms",
"id": "bayareabites_2959",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2959",
"found": true
},
"relationships": {},
"featImg": null,
"name": "4505 meats",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "4505 meats Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2065,
"slug": "4505-meats",
"isLoading": false,
"link": "/bayareabites/tag/4505-meats"
},
"bayareabites_9589": {
"type": "terms",
"id": "bayareabites_9589",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9589",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Avendano's",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Avendano's Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4043,
"slug": "avendanos",
"isLoading": false,
"link": "/bayareabites/tag/avendanos"
},
"bayareabites_2345": {
"type": "terms",
"id": "bayareabites_2345",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2345",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bi Rite",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bi Rite Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1742,
"slug": "bi-rite",
"isLoading": false,
"link": "/bayareabites/tag/bi-rite"
},
"bayareabites_1596": {
"type": "terms",
"id": "bayareabites_1596",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1596",
"found": true
},
"relationships": {},
"featImg": null,
"name": "butchery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "butchery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1298,
"slug": "butchery",
"isLoading": false,
"link": "/bayareabites/tag/butchery"
},
"bayareabites_11909": {
"type": "terms",
"id": "bayareabites_11909",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11909",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dynamo donuts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dynamo donuts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6371,
"slug": "dynamo-donuts",
"isLoading": false,
"link": "/bayareabites/tag/dynamo-donuts"
},
"bayareabites_16293": {
"type": "terms",
"id": "bayareabites_16293",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16293",
"found": true
},
"relationships": {},
"featImg": null,
"name": "elixer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "elixer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100623,
"slug": "elixer",
"isLoading": false,
"link": "/bayareabites/tag/elixer"
},
"bayareabites_13070": {
"type": "terms",
"id": "bayareabites_13070",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13070",
"found": true
},
"relationships": {},
"featImg": null,
"name": "SanJalisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "SanJalisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7533,
"slug": "sanjalisco",
"isLoading": false,
"link": "/bayareabites/tag/sanjalisco"
},
"bayareabites_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_4108": {
"type": "terms",
"id": "bayareabites_4108",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4108",
"found": true
},
"relationships": {},
"featImg": null,
"name": "butcher and the chef",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "butcher and the chef Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2580,
"slug": "butcher-and-the-chef",
"isLoading": false,
"link": "/bayareabites/tag/butcher-and-the-chef"
},
"bayareabites_4106": {
"type": "terms",
"id": "bayareabites_4106",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4106",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chef stephanie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chef stephanie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2578,
"slug": "chef-stephanie",
"isLoading": false,
"link": "/bayareabites/tag/chef-stephanie"
},
"bayareabites_4105": {
"type": "terms",
"id": "bayareabites_4105",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4105",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dave the butcher",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dave the butcher Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2577,
"slug": "dave-the-butcher",
"isLoading": false,
"link": "/bayareabites/tag/dave-the-butcher"
},
"bayareabites_1993": {
"type": "terms",
"id": "bayareabites_1993",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1993",
"found": true
},
"relationships": {},
"featImg": null,
"name": "goat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "goat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1506,
"slug": "goat",
"isLoading": false,
"link": "/bayareabites/tag/goat"
},
"bayareabites_4074": {
"type": "terms",
"id": "bayareabites_4074",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4074",
"found": true
},
"relationships": {},
"featImg": null,
"name": "goats",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "goats Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2563,
"slug": "goats",
"isLoading": false,
"link": "/bayareabites/tag/goats"
},
"bayareabites_4107": {
"type": "terms",
"id": "bayareabites_4107",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4107",
"found": true
},
"relationships": {},
"featImg": null,
"name": "underground dining",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "underground dining Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2579,
"slug": "underground-dining",
"isLoading": false,
"link": "/bayareabites/tag/underground-dining"
},
"bayareabites_3032": {
"type": "terms",
"id": "bayareabites_3032",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3032",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food banks, hunger, volunteer",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food banks, hunger, volunteer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2109,
"slug": "food-banks-hunger-volunteer",
"isLoading": false,
"link": "/bayareabites/category/food-banks-hunger-volunteer"
},
"bayareabites_4002": {
"type": "terms",
"id": "bayareabites_4002",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4002",
"found": true
},
"relationships": {},
"featImg": null,
"name": "meals on wheels",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "meals on wheels Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2530,
"slug": "meals-on-wheels",
"isLoading": false,
"link": "/bayareabites/tag/meals-on-wheels"
},
"bayareabites_4003": {
"type": "terms",
"id": "bayareabites_4003",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4003",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Nancy Oakes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Nancy Oakes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2531,
"slug": "nancy-oakes",
"isLoading": false,
"link": "/bayareabites/tag/nancy-oakes"
},
"bayareabites_4089": {
"type": "terms",
"id": "bayareabites_4089",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4089",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Star Chefs and Vintners Gala",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Star Chefs and Vintners Gala Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2574,
"slug": "star-chefs-and-vintners-gala",
"isLoading": false,
"link": "/bayareabites/tag/star-chefs-and-vintners-gala"
},
"bayareabites_4029": {
"type": "terms",
"id": "bayareabites_4029",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4029",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bistro aix",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bistro aix Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2541,
"slug": "bistro-aix",
"isLoading": false,
"link": "/bayareabites/tag/bistro-aix"
},
"bayareabites_2101": {
"type": "terms",
"id": "bayareabites_2101",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2101",
"found": true
},
"relationships": {},
"featImg": null,
"name": "delfina",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "delfina Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1568,
"slug": "delfina",
"isLoading": false,
"link": "/bayareabites/tag/delfina"
},
"bayareabites_4026": {
"type": "terms",
"id": "bayareabites_4026",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4026",
"found": true
},
"relationships": {},
"featImg": null,
"name": "delfina pizzeria",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "delfina pizzeria Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2538,
"slug": "delfina-pizzeria",
"isLoading": false,
"link": "/bayareabites/tag/delfina-pizzeria"
},
"bayareabites_219": {
"type": "terms",
"id": "bayareabites_219",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "219",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nopa",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nopa Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 184,
"slug": "nopa",
"isLoading": false,
"link": "/bayareabites/tag/nopa"
},
"bayareabites_4030": {
"type": "terms",
"id": "bayareabites_4030",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4030",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nopalito",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nopalito Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2542,
"slug": "nopalito",
"isLoading": false,
"link": "/bayareabites/tag/nopalito"
},
"bayareabites_4028": {
"type": "terms",
"id": "bayareabites_4028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "out the door",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "out the door Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2540,
"slug": "out-the-door",
"isLoading": false,
"link": "/bayareabites/tag/out-the-door"
},
"bayareabites_4031": {
"type": "terms",
"id": "bayareabites_4031",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4031",
"found": true
},
"relationships": {},
"featImg": null,
"name": "zuni",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "zuni Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2543,
"slug": "zuni",
"isLoading": false,
"link": "/bayareabites/tag/zuni"
},
"bayareabites_257": {
"type": "terms",
"id": "bayareabites_257",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "257",
"found": true
},
"relationships": {},
"featImg": null,
"name": "benefits",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "benefits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 222,
"slug": "benefits",
"isLoading": false,
"link": "/bayareabites/tag/benefits"
},
"bayareabites_14744": {
"type": "terms",
"id": "bayareabites_14744",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14744",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1676,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/tag/chefs"
},
"bayareabites_2982": {
"type": "terms",
"id": "bayareabites_2982",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2982",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chris cosentino",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chris cosentino Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2084,
"slug": "chris-cosentino",
"isLoading": false,
"link": "/bayareabites/tag/chris-cosentino"
},
"bayareabites_795": {
"type": "terms",
"id": "bayareabites_795",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "795",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fava beans",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fava beans Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 791,
"slug": "fava-beans",
"isLoading": false,
"link": "/bayareabites/tag/fava-beans"
},
"bayareabites_4004": {
"type": "terms",
"id": "bayareabites_4004",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4004",
"found": true
},
"relationships": {},
"featImg": null,
"name": "strawberry salad",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "strawberry salad Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2532,
"slug": "strawberry-salad",
"isLoading": false,
"link": "/bayareabites/tag/strawberry-salad"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_234": {
"type": "terms",
"id": "bayareabites_234",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "234",
"found": true
},
"relationships": {},
"featImg": null,
"name": "alice waters",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "alice waters Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 199,
"slug": "alice-waters",
"isLoading": false,
"link": "/bayareabites/tag/alice-waters"
},
"bayareabites_4000": {
"type": "terms",
"id": "bayareabites_4000",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4000",
"found": true
},
"relationships": {},
"featImg": null,
"name": "california cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "california cuisine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2528,
"slug": "california-cuisine",
"isLoading": false,
"link": "/bayareabites/tag/california-cuisine"
},
"bayareabites_3998": {
"type": "terms",
"id": "bayareabites_3998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2526,
"slug": "coi",
"isLoading": false,
"link": "/bayareabites/tag/coi"
},
"bayareabites_3995": {
"type": "terms",
"id": "bayareabites_3995",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3995",
"found": true
},
"relationships": {},
"featImg": null,
"name": "commis",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "commis Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2523,
"slug": "commis",
"isLoading": false,
"link": "/bayareabites/tag/commis"
},
"bayareabites_3999": {
"type": "terms",
"id": "bayareabites_3999",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3999",
"found": true
},
"relationships": {},
"featImg": null,
"name": "daniel patterson",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "daniel patterson Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2527,
"slug": "daniel-patterson",
"isLoading": false,
"link": "/bayareabites/tag/daniel-patterson"
},
"bayareabites_4001": {
"type": "terms",
"id": "bayareabites_4001",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4001",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ingredients",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ingredients Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2529,
"slug": "ingredients",
"isLoading": false,
"link": "/bayareabites/tag/ingredients"
},
"bayareabites_3996": {
"type": "terms",
"id": "bayareabites_3996",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3996",
"found": true
},
"relationships": {},
"featImg": null,
"name": "james syhabout",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "james syhabout Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2524,
"slug": "james-syhabout",
"isLoading": false,
"link": "/bayareabites/tag/james-syhabout"
},
"bayareabites_3997": {
"type": "terms",
"id": "bayareabites_3997",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3997",
"found": true
},
"relationships": {},
"featImg": null,
"name": "manresa",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "manresa Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2525,
"slug": "manresa",
"isLoading": false,
"link": "/bayareabites/tag/manresa"
},
"bayareabites_14757": {
"type": "terms",
"id": "bayareabites_14757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 331,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/tag/oakland"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_3951": {
"type": "terms",
"id": "bayareabites_3951",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3951",
"found": true
},
"relationships": {},
"featImg": null,
"name": "anthony myint",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "anthony myint Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2510,
"slug": "anthony-myint",
"isLoading": false,
"link": "/bayareabites/tag/anthony-myint"
},
"bayareabites_3952": {
"type": "terms",
"id": "bayareabites_3952",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3952",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bar tartine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bar tartine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2512,
"slug": "bar-tartine",
"isLoading": false,
"link": "/bayareabites/tag/bar-tartine"
},
"bayareabites_2748": {
"type": "terms",
"id": "bayareabites_2748",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2748",
"found": true
},
"relationships": {},
"featImg": null,
"name": "commonwealth",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "commonwealth Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2511,
"slug": "commonwealth",
"isLoading": false,
"link": "/bayareabites/tag/commonwealth"
},
"bayareabites_3955": {
"type": "terms",
"id": "bayareabites_3955",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3955",
"found": true
},
"relationships": {},
"featImg": null,
"name": "delancey street",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "delancey street Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2515,
"slug": "delancey-street",
"isLoading": false,
"link": "/bayareabites/tag/delancey-street"
},
"bayareabites_3954": {
"type": "terms",
"id": "bayareabites_3954",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3954",
"found": true
},
"relationships": {},
"featImg": null,
"name": "elmwood cafe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "elmwood cafe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2514,
"slug": "elmwood-cafe",
"isLoading": false,
"link": "/bayareabites/tag/elmwood-cafe"
},
"bayareabites_3956": {
"type": "terms",
"id": "bayareabites_3956",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3956",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fifteen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fifteen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2516,
"slug": "fifteen",
"isLoading": false,
"link": "/bayareabites/tag/fifteen"
},
"bayareabites_3950": {
"type": "terms",
"id": "bayareabites_3950",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3950",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jason fox",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jason fox Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2509,
"slug": "jason-fox",
"isLoading": false,
"link": "/bayareabites/tag/jason-fox"
},
"bayareabites_3953": {
"type": "terms",
"id": "bayareabites_3953",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3953",
"found": true
},
"relationships": {},
"featImg": null,
"name": "karma kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "karma kitchen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2513,
"slug": "karma-kitchen",
"isLoading": false,
"link": "/bayareabites/tag/karma-kitchen"
},
"bayareabites_2311": {
"type": "terms",
"id": "bayareabites_2311",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2311",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mission district",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mission district Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1721,
"slug": "mission-district",
"isLoading": false,
"link": "/bayareabites/tag/mission-district"
},
"bayareabites_3484": {
"type": "terms",
"id": "bayareabites_3484",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3484",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mission street food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mission street food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2325,
"slug": "mission-street-food",
"isLoading": false,
"link": "/bayareabites/tag/mission-street-food"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_61": {
"type": "terms",
"id": "bayareabites_61",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "61",
"found": true
},
"relationships": {},
"featImg": null,
"name": "travel",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "travel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1216,
"slug": "travel",
"isLoading": false,
"link": "/bayareabites/category/travel"
},
"bayareabites_3786": {
"type": "terms",
"id": "bayareabites_3786",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3786",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ad hoc",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ad hoc Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2466,
"slug": "ad-hoc",
"isLoading": false,
"link": "/bayareabites/tag/ad-hoc"
},
"bayareabites_3791": {
"type": "terms",
"id": "bayareabites_3791",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3791",
"found": true
},
"relationships": {},
"featImg": null,
"name": "birthday parties",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "birthday parties Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2471,
"slug": "birthday-parties",
"isLoading": false,
"link": "/bayareabites/tag/birthday-parties"
},
"bayareabites_3799": {
"type": "terms",
"id": "bayareabites_3799",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3799",
"found": true
},
"relationships": {},
"featImg": null,
"name": "marie callender's",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "marie callender's Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2472,
"slug": "marie-callenders",
"isLoading": false,
"link": "/bayareabites/tag/marie-callenders"
},
"bayareabites_200": {
"type": "terms",
"id": "bayareabites_200",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "200",
"found": true
},
"relationships": {},
"featImg": null,
"name": "spring",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "spring Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 165,
"slug": "spring",
"isLoading": false,
"link": "/bayareabites/tag/spring"
},
"bayareabites_3787": {
"type": "terms",
"id": "bayareabites_3787",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3787",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thomas keller",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thomas keller Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2467,
"slug": "thomas-keller",
"isLoading": false,
"link": "/bayareabites/tag/thomas-keller"
},
"bayareabites_3788": {
"type": "terms",
"id": "bayareabites_3788",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3788",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine country",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine country Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2468,
"slug": "wine-country",
"isLoading": false,
"link": "/bayareabites/tag/wine-country"
},
"bayareabites_3789": {
"type": "terms",
"id": "bayareabites_3789",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3789",
"found": true
},
"relationships": {},
"featImg": null,
"name": "yountville",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "yountville Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2469,
"slug": "yountville",
"isLoading": false,
"link": "/bayareabites/tag/yountville"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}
