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"content": "\u003cp>A couple of weeks ago, I met up with \u003ca href=\"http://www.squidalicious.com/\">my oldest friend in the world\u003c/a> to mind her three-year-old while she had her hair cut and dyed. As a reward, she said, she would buy me chocolate. Fine, I thought. I'm not a chocolate freak, so she'd be getting off rather cheaply, in terms of childcare.\u003c/p>\n\u003cp>\u003ca href=\"http://www.elbowchocolates.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/christopher-elbow1.jpg\" alt=\"christopher elbow artisanal chocolates\">\u003c/a>\u003c/p>\n\u003cp>Of course, I had no idea what I was in for, chocolate-wise. She took me to \u003ca href=\"http://www.elbowchocolates.com/\">Christopher Elbow Artisanal Chocolates\u003c/a>, at 401 Hayes Street. This woman has always out-cooled me. Even living in Redwood City with three small children pulling her in as many directions, she manages to know what's going on right under my nose before I can sniff it out. Damn her and bless her, too.\u003c/p>\n\u003cp>To me, \u003cstrong>Christopher Elbow\u003c/strong> sounds like the title character of a children's book. He is either a misunderstood little boy in possession of either highly specialized super powers or, at the very least, a rich and imaginative inner life. As a chocolatier, I have tasted evidence of the latter, but will not entirely rule out the former. I selected only one chocolate to taste, since I wasn't really in the mood for sweets. Port Wine Caramel. I took one bite and a remarkable sensation overtook me for a moment. Talk about a rich inner life...\u003c/p>\n\u003cp>There is a scene in the the 1971 film Willy Wonka and the Chocolate Factory in which Violet Beauregarde, the shapeless, gum-chewing champ, starts in \u003ca href=\"http://www.youtube.com/watch?v=qG7_V1Lzy9Q\">on an Everlasting Gobstopper\u003c/a> and says, describing her experience, \"It's tomato soup! It's hot and creamy-- I can actually feel it running down my throat!\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That is very much what happened to me when I bit into the caramel. Except I could feel port wine running down my throat instead of tomato soup. And, of course, there was no dramatic change to my organic composition which necessitated my immediate juicing. But I tumesced, just a little.\u003c/p>\n\u003cp>Squid bought herself a box of nine chocolates ($20.00), which would last her nine nights. One before bedtime, like some sort of luxury sugar pill. I knew I'd be back to do the same. I hope she's not placing them on her pillow in this heat.\u003c/p>\n\u003cp>Upon my return, I chatted a bit with a nice young woman behind the counter and asked her to pick out some of her favorite chocolates. I added a couple of my own to the mix and had them wrapped to take home so that I might taste them in private, since my prior experience and reaction suggested I proceed with caution.\u003c/p>\n\u003cp>Before leaving, I needed to sample a bit of drinking chocolate. The young lady suggested her favorite-- the Ginger Caramel Milk Chocolate. I obeyed.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/hotchoc1.jpg\" alt=\"hot chocolate\">\u003c/p>\n\u003cp>I took my chocolate into the drinking lounge and contemplated my impending sugar coma.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/sitting-room1.jpg\" alt=\"sitting room\">\u003c/p>\n\u003cp>Though I was the sole human in the lounge at the time, it certainly didn't feel, well, loungy. The upright seatbacks and hard surfaces of the armrest/places to put one's beverage seemed to underscore the necessity of bracing myself for the sugar rush that was about to overtake me. The glowing tables unsettled me, reminding me as they did of the \u003ca href=\"http://www.youtube.com/watch?v=vaNdncWHoio\">Milk Bar\u003c/a> in A Clockwork Orange. I find the fact that this place has brought to mind two classic films from 1971 fascinating. Had a \u003ca href=\"http://www.imdb.com/title/tt0067309/\">high-priced call girl\u003c/a> in hot pants and a terrible shag cut sat down to join me, I might have drunk my chocolate faster.\u003c/p>\n\u003cp>As it happened, I did drink my chocolate too quickly. I ended up inhaling a bit of ground ginger, which provoked an unfortunate little coughing fit. I knew the ginger was there, but I thought it looked pretty and therefore refused to stir it in. It was my fault entirely. I snapped some more photos and left, following someone I can only describe as a crazy, even more childlike Butterfly McQueen down Gough Street. She was exceedingly friendly, stopping to say hello not only to every person she met along the way, but a pair of shutters, and, finally, a hibiscus bush. Selfishly, I did not offer her any chocolate.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/chocoselect1.jpg\" alt=\"chocolate selection\">\u003c/p>\n\u003cp>When I arrived home with my chocolates, I realized I had neither the time nor the appetite to consume them then and there as I had planned. These were special chocolates-- the kind one might savor while bathing in asses' milk or worry over in a monkey fur bed jacket while digesting the latest gossip from one's maid. They are luxurious and complex. They cry out for a momentary focus of one's attention. They are an expensive mouthful, to be sure, but they are worth every penny, I promise.\u003c/p>\n\u003cp>Cross my heart and kiss my elbow. Go check it out.\u003c/p>\n\u003cp>Here are some tasting notes on the one's I've sampled:\u003c/p>\n\u003cp>\u003cstrong>Bourbon Pecan\u003c/strong>-- one might never know there is marzipan lurking inside if one isn't paying attention. Made with Maker's Mark bourbon.\u003c/p>\n\u003cp>\u003cstrong>Passion Fruit\u003c/strong> -- I don't naturally gravitate towards white chocolate, but it serves as a subtle carrier for a caramel so tangy with passion fruit that, if I were slightly more obsessive, I would become obese and diabetic from doing nothing all day but collecting hundreds of these confections, scooping out the caramel, and licking it off a giant antique wooden spoon.\u003c/p>\n\u003cp>\u003cstrong>Cabernet\u003c/strong>-- Chocolate, caramel, and Cabernet Sauvignon. I am not certain which winery supplies the wine for this confection, but I was assured it is a California Cabernet. As with the (sadly missing today) Port Wine chocolate I sampled a couple of weeks ago, I experienced another Miss Beauregarde moment. Happy-making.\u003c/p>\n\u003cp>\u003cstrong>Bananas Foster\u003c/strong>-- Enjoyable, but didn't exactly scream Bananas Foster to me. Perhaps I should have set it on fire.\u003c/p>\n\u003cp>\u003cstrong>Banana Curry\u003c/strong>-- Hot damn. This one is really excellent. Refreshing trickle of heat.\u003c/p>\n\u003cp>\u003cstrong>Rosemary\u003c/strong>-- For some reason, sweets flavored with rosemary often have a subtle and mildly disturbing moldy flavor. This narrowly manages to avoid that sort of unpleasantness. Nice little salt kick at the end.\u003c/p>\n\u003cp>\u003cstrong>Strawberry Balsamic\u003c/strong>-- Fun. And interesting-- the balsamic acidity of the piece is an interesting contrast to the chocolate but, rather than accentuate the strawberry, it obscures it.\u003c/p>\n\u003cp>\u003cstrong>Orange Blossom Honey\u003c/strong>-- Oh my \u003ca href=\"http://www.youtube.com/watch?v=fD6E2b1yb_A\">Blossom Dearie\u003c/a>. This one totally delivers. Salty caramel that allows the subtle orange blossom notes of the honey to peek through and say hello. I like you, you're nice.\u003c/p>\n\u003cp>\u003cstrong>Persian\u003c/strong>-- Get over any loathing you might have of marzipan. This is a wonderfully complex piece of chocolate. Cardamom? Is that sumac? Do you even have any idea what sumac tastes like? Wonderfully nutty-- blame the marzipan.\u003c/p>\n\u003cp>\u003ca href=\"http://www.elbowchocolates.com\">Christopher Elbow Artisanal Chocolates\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> 401 Hayes Street (at Gough) in San Francisco\u003cbr>\n\u003cstrong>Telephone:\u003c/strong> 415-355-1105\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/storehours1.jpg\" alt=\"store hours\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Visit the website for more information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.elbowchocolates.com\">www.elbowchocolates.com\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A couple of weeks ago, I met up with \u003ca href=\"http://www.squidalicious.com/\">my oldest friend in the world\u003c/a> to mind her three-year-old while she had her hair cut and dyed. As a reward, she said, she would buy me chocolate. Fine, I thought. I'm not a chocolate freak, so she'd be getting off rather cheaply, in terms of childcare.\u003c/p>\n\u003cp>\u003ca href=\"http://www.elbowchocolates.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/christopher-elbow1.jpg\" alt=\"christopher elbow artisanal chocolates\">\u003c/a>\u003c/p>\n\u003cp>Of course, I had no idea what I was in for, chocolate-wise. She took me to \u003ca href=\"http://www.elbowchocolates.com/\">Christopher Elbow Artisanal Chocolates\u003c/a>, at 401 Hayes Street. This woman has always out-cooled me. Even living in Redwood City with three small children pulling her in as many directions, she manages to know what's going on right under my nose before I can sniff it out. Damn her and bless her, too.\u003c/p>\n\u003cp>To me, \u003cstrong>Christopher Elbow\u003c/strong> sounds like the title character of a children's book. He is either a misunderstood little boy in possession of either highly specialized super powers or, at the very least, a rich and imaginative inner life. As a chocolatier, I have tasted evidence of the latter, but will not entirely rule out the former. I selected only one chocolate to taste, since I wasn't really in the mood for sweets. Port Wine Caramel. I took one bite and a remarkable sensation overtook me for a moment. Talk about a rich inner life...\u003c/p>\n\u003cp>There is a scene in the the 1971 film Willy Wonka and the Chocolate Factory in which Violet Beauregarde, the shapeless, gum-chewing champ, starts in \u003ca href=\"http://www.youtube.com/watch?v=qG7_V1Lzy9Q\">on an Everlasting Gobstopper\u003c/a> and says, describing her experience, \"It's tomato soup! It's hot and creamy-- I can actually feel it running down my throat!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That is very much what happened to me when I bit into the caramel. Except I could feel port wine running down my throat instead of tomato soup. And, of course, there was no dramatic change to my organic composition which necessitated my immediate juicing. But I tumesced, just a little.\u003c/p>\n\u003cp>Squid bought herself a box of nine chocolates ($20.00), which would last her nine nights. One before bedtime, like some sort of luxury sugar pill. I knew I'd be back to do the same. I hope she's not placing them on her pillow in this heat.\u003c/p>\n\u003cp>Upon my return, I chatted a bit with a nice young woman behind the counter and asked her to pick out some of her favorite chocolates. I added a couple of my own to the mix and had them wrapped to take home so that I might taste them in private, since my prior experience and reaction suggested I proceed with caution.\u003c/p>\n\u003cp>Before leaving, I needed to sample a bit of drinking chocolate. The young lady suggested her favorite-- the Ginger Caramel Milk Chocolate. I obeyed.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/hotchoc1.jpg\" alt=\"hot chocolate\">\u003c/p>\n\u003cp>I took my chocolate into the drinking lounge and contemplated my impending sugar coma.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/sitting-room1.jpg\" alt=\"sitting room\">\u003c/p>\n\u003cp>Though I was the sole human in the lounge at the time, it certainly didn't feel, well, loungy. The upright seatbacks and hard surfaces of the armrest/places to put one's beverage seemed to underscore the necessity of bracing myself for the sugar rush that was about to overtake me. The glowing tables unsettled me, reminding me as they did of the \u003ca href=\"http://www.youtube.com/watch?v=vaNdncWHoio\">Milk Bar\u003c/a> in A Clockwork Orange. I find the fact that this place has brought to mind two classic films from 1971 fascinating. Had a \u003ca href=\"http://www.imdb.com/title/tt0067309/\">high-priced call girl\u003c/a> in hot pants and a terrible shag cut sat down to join me, I might have drunk my chocolate faster.\u003c/p>\n\u003cp>As it happened, I did drink my chocolate too quickly. I ended up inhaling a bit of ground ginger, which provoked an unfortunate little coughing fit. I knew the ginger was there, but I thought it looked pretty and therefore refused to stir it in. It was my fault entirely. I snapped some more photos and left, following someone I can only describe as a crazy, even more childlike Butterfly McQueen down Gough Street. She was exceedingly friendly, stopping to say hello not only to every person she met along the way, but a pair of shutters, and, finally, a hibiscus bush. Selfishly, I did not offer her any chocolate.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/chocoselect1.jpg\" alt=\"chocolate selection\">\u003c/p>\n\u003cp>When I arrived home with my chocolates, I realized I had neither the time nor the appetite to consume them then and there as I had planned. These were special chocolates-- the kind one might savor while bathing in asses' milk or worry over in a monkey fur bed jacket while digesting the latest gossip from one's maid. They are luxurious and complex. They cry out for a momentary focus of one's attention. They are an expensive mouthful, to be sure, but they are worth every penny, I promise.\u003c/p>\n\u003cp>Cross my heart and kiss my elbow. Go check it out.\u003c/p>\n\u003cp>Here are some tasting notes on the one's I've sampled:\u003c/p>\n\u003cp>\u003cstrong>Bourbon Pecan\u003c/strong>-- one might never know there is marzipan lurking inside if one isn't paying attention. Made with Maker's Mark bourbon.\u003c/p>\n\u003cp>\u003cstrong>Passion Fruit\u003c/strong> -- I don't naturally gravitate towards white chocolate, but it serves as a subtle carrier for a caramel so tangy with passion fruit that, if I were slightly more obsessive, I would become obese and diabetic from doing nothing all day but collecting hundreds of these confections, scooping out the caramel, and licking it off a giant antique wooden spoon.\u003c/p>\n\u003cp>\u003cstrong>Cabernet\u003c/strong>-- Chocolate, caramel, and Cabernet Sauvignon. I am not certain which winery supplies the wine for this confection, but I was assured it is a California Cabernet. As with the (sadly missing today) Port Wine chocolate I sampled a couple of weeks ago, I experienced another Miss Beauregarde moment. Happy-making.\u003c/p>\n\u003cp>\u003cstrong>Bananas Foster\u003c/strong>-- Enjoyable, but didn't exactly scream Bananas Foster to me. Perhaps I should have set it on fire.\u003c/p>\n\u003cp>\u003cstrong>Banana Curry\u003c/strong>-- Hot damn. This one is really excellent. Refreshing trickle of heat.\u003c/p>\n\u003cp>\u003cstrong>Rosemary\u003c/strong>-- For some reason, sweets flavored with rosemary often have a subtle and mildly disturbing moldy flavor. This narrowly manages to avoid that sort of unpleasantness. Nice little salt kick at the end.\u003c/p>\n\u003cp>\u003cstrong>Strawberry Balsamic\u003c/strong>-- Fun. And interesting-- the balsamic acidity of the piece is an interesting contrast to the chocolate but, rather than accentuate the strawberry, it obscures it.\u003c/p>\n\u003cp>\u003cstrong>Orange Blossom Honey\u003c/strong>-- Oh my \u003ca href=\"http://www.youtube.com/watch?v=fD6E2b1yb_A\">Blossom Dearie\u003c/a>. This one totally delivers. Salty caramel that allows the subtle orange blossom notes of the honey to peek through and say hello. I like you, you're nice.\u003c/p>\n\u003cp>\u003cstrong>Persian\u003c/strong>-- Get over any loathing you might have of marzipan. This is a wonderfully complex piece of chocolate. Cardamom? Is that sumac? Do you even have any idea what sumac tastes like? Wonderfully nutty-- blame the marzipan.\u003c/p>\n\u003cp>\u003ca href=\"http://www.elbowchocolates.com\">Christopher Elbow Artisanal Chocolates\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> 401 Hayes Street (at Gough) in San Francisco\u003cbr>\n\u003cstrong>Telephone:\u003c/strong> 415-355-1105\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/storehours1.jpg\" alt=\"store hours\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Next Monday May 5th you can join the Cinco de Mayo crush at local Mexican restaurants, or you can meet the authors of celebrated Italian and French book on food, instead. We suggest the latter, besides, the best community celebrations will take place on the weekend, such as San Francisco \u003ca href=\"http://sfcincodemayo.com/\">Cinco de Mayo San Francisco\u003c/a> in Dolores Park on Saturday May 3rd from 10-5 or \u003ca href=\"http://www.oaklandcincodemayo.com/\">Cinco de Mayo Oakland\u003c/a> on Sunday, May 4th in Fruitvale. \u003c/p>\n\u003cp>\u003cstrong>First up--Italy\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/mario.jpg\" alt=\"mario batali\">\u003c/p>\n\u003cp>Join Mario Batali, celebrity chef, and television personality at Il Fornaio for lunch to celebrate the release of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061450979/kqedorg-20\">Italian Grill\u003c/a>, which combines his passion for Italian cuisine and tasty grilled food. No ordinary backyard bbq book, it includes appetizers, flatbreads, meats, seafood and vegetables along with his signature olive oil, citrus, wine, herbs, and garlic rubs. This luncheon is at Il Fornaio Restaurant in San Francisco, with food selections from the restaurant’s own excellent menu).\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> Lunch with Mario Batali \u003cbr>\n\u003cstrong>Cost:\u003c/strong> Tickets are $125 and include lunch and a signed copy of the book Italian Grill\u003cbr>\n\u003cstrong>When:\u003c/strong> Monday, May 05, 2008, 12:00 PM\u003cbr>\n\u003cstrong>Where:\u003c/strong> Il Fornaio Restaurant, 1265 Battery Street (inside Levi Plaza), San Francisco\u003cbr>\n\u003cstrong>How:\u003c/strong> \u003ca href=\"http://www.bookpassage.com/event_detailed.php?id=1433\">Purchase tickets online\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Next up--France\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/clotilde.jpg\" alt=\"clotilde.jpg\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Clotilde Dusoulier the blogger behind the popular \u003ca href=\"http://chocolateandzucchini.com/\">Chocolate & Zucchini blog\u003c/a> returns to the Bay Area for a book signing. Her latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0767926137/kqedorg-20\">Clotilde's Edible Adventures in Paris\u003c/a> is in stores now.\u003c/p>\n\u003cp>In her own words, \"\u003ca href=\"http://chocolateandzucchini.com/edibleadventures/\">Clotilde's Edible Adventures in Paris\u003c/a> is a window onto my Paris, this delicious stomping ground for the food enthusiast. It is the companion I wish I had for every city I visit, pointing me to the edible highlights and giving me the lowdown on the dining scene, the best food shopping haunts, and the locals' favorites.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> Clotilde Dusoulier At Books Inc. in Opera Plaza\u003cbr>\n\u003cstrong>Cost:\u003c/strong> Free\u003cbr>\n\u003cstrong>When\u003c/strong>: Monday, May 5, 2008, 7 pm\u003cbr>\n\u003cstrong>Where: \u003c/strong>Books Inc. 601 Van Ness San Francisco\u003cbr>\n\u003cstrong>Why:\u003c/strong> Get a chance to meet Clotilde in person. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Next Monday May 5th you can join the Cinco de Mayo crush at local Mexican restaurants, or you can meet the authors of celebrated Italian and French book on food, instead. We suggest the latter, besides, the best community celebrations will take place on the weekend, such as San Francisco \u003ca href=\"http://sfcincodemayo.com/\">Cinco de Mayo San Francisco\u003c/a> in Dolores Park on Saturday May 3rd from 10-5 or \u003ca href=\"http://www.oaklandcincodemayo.com/\">Cinco de Mayo Oakland\u003c/a> on Sunday, May 4th in Fruitvale. \u003c/p>\n\u003cp>\u003cstrong>First up--Italy\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/mario.jpg\" alt=\"mario batali\">\u003c/p>\n\u003cp>Join Mario Batali, celebrity chef, and television personality at Il Fornaio for lunch to celebrate the release of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061450979/kqedorg-20\">Italian Grill\u003c/a>, which combines his passion for Italian cuisine and tasty grilled food. No ordinary backyard bbq book, it includes appetizers, flatbreads, meats, seafood and vegetables along with his signature olive oil, citrus, wine, herbs, and garlic rubs. This luncheon is at Il Fornaio Restaurant in San Francisco, with food selections from the restaurant’s own excellent menu).\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> Lunch with Mario Batali \u003cbr>\n\u003cstrong>Cost:\u003c/strong> Tickets are $125 and include lunch and a signed copy of the book Italian Grill\u003cbr>\n\u003cstrong>When:\u003c/strong> Monday, May 05, 2008, 12:00 PM\u003cbr>\n\u003cstrong>Where:\u003c/strong> Il Fornaio Restaurant, 1265 Battery Street (inside Levi Plaza), San Francisco\u003cbr>\n\u003cstrong>How:\u003c/strong> \u003ca href=\"http://www.bookpassage.com/event_detailed.php?id=1433\">Purchase tickets online\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Next up--France\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/clotilde.jpg\" alt=\"clotilde.jpg\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Clotilde Dusoulier the blogger behind the popular \u003ca href=\"http://chocolateandzucchini.com/\">Chocolate & Zucchini blog\u003c/a> returns to the Bay Area for a book signing. Her latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0767926137/kqedorg-20\">Clotilde's Edible Adventures in Paris\u003c/a> is in stores now.\u003c/p>\n\u003cp>In her own words, \"\u003ca href=\"http://chocolateandzucchini.com/edibleadventures/\">Clotilde's Edible Adventures in Paris\u003c/a> is a window onto my Paris, this delicious stomping ground for the food enthusiast. It is the companion I wish I had for every city I visit, pointing me to the edible highlights and giving me the lowdown on the dining scene, the best food shopping haunts, and the locals' favorites.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> Clotilde Dusoulier At Books Inc. in Opera Plaza\u003cbr>\n\u003cstrong>Cost:\u003c/strong> Free\u003cbr>\n\u003cstrong>When\u003c/strong>: Monday, May 5, 2008, 7 pm\u003cbr>\n\u003cstrong>Where: \u003c/strong>Books Inc. 601 Van Ness San Francisco\u003cbr>\n\u003cstrong>Why:\u003c/strong> Get a chance to meet Clotilde in person. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NaVShQqEI/AAAAAAAAAA8/k_Cll5YRpm4/s1600-h/IMG_1232.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NaVShQqEI/AAAAAAAAAA8/k_Cll5YRpm4/s320/IMG_1232.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>As we inch towards the ledge that is 2008 I am taking a lot of time for reflection. I'm thinking about transition and change and how we never know exactly where we'll land and how we'll feel about arriving there, even though we think, with all our planning and list-making and contriving, we can control everything.\u003c/p>\n\u003cp>This last year \u003ca href=\"http://eggbeater.typepad.com/shuna/opening_a_restaurant/index.html\">brought me back into the fold\u003c/a> of an industry I wasn't sure I'd ever fully join again. Almost five years ago someone very close to me was given less than three years to live and I exited Restaurant Kitchens to take care of her, help her die, and then grieve fully. In this grieving period it's been impossible to tell whether I was done with my industry out of default, choice or exhaustion. And I had no idea if I'd ever go back, or if I wanted to.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NacyhQqFI/AAAAAAAAABE/WTRZzKIb9us/s1600-h/IMG_8934.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NacyhQqFI/AAAAAAAAABE/WTRZzKIb9us/s320/IMG_8934.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Restaurant work is not part time work. It takes all of you and then some. It's intimate and physical the way sex and relationships are. It engulfs, and tars and feathers you. It's like your family of origin, cults, gangs and religion. We say you're either on the train or not and after working the line for a period of time it's easy to see why the military and kitchen work are so often compared.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.chefdb.com/nm/6272/\">For years I worked\u003c/a> morning, noon and night and missed anything and everything important in anyone's life I knew or the world at large. To walk away from My Industry when my friend became terminally ill was no small feat. But I knew. I knew that I could only do this immense piece of life's work once. And then, without any warning, it changed me forever. It changed the cook I was to return to being, if I was to return.\u003c/p>\n\u003cp>In March my blog Eggbeater will be three years old, and I will be 40. I name the numbers because, in the time-line of this story it means that I began writing in a public forum while my friend was dying. I began writing about myself, being a pastry chef, fruit, teaching and local agriculture when I was not in A Kitchen per se. I was away for a long time, and yet I stayed close by keeping up with professional friendships and writing about the branches of my work. \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/10/paris.html\">I worked hard to reconcile\u003c/a> calling myself a chef and not having anyone's name on my jacket but my own.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NauihQqHI/AAAAAAAAABU/UERHhaTWK84/s1600-h/IMG_6686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NauihQqHI/AAAAAAAAABU/UERHhaTWK84/s320/IMG_6686.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>In professional cook-speak, if you are not {actively} in a kitchen you are not a cook, or a chef. If there are stoves without your name and sweat on them, you have no business wearing whites or calling yourself a cook. And in turn you have no right writing like you're on the inside if you aren't. We're like punk rockers or OG's--- if you're not in the game, you're posing, full stop. It makes feelings more black & white than grey, and opinions about who deserves what title when are not hidden from audible view.\u003c/p>\n\u003cp>Those who write about my industry, and are not in it, are barely taken seriously. Sure there's hand shaking and schmoozing and photo shoots in cushy houses, but those people are considered Outsiders and are treated thusly. (We need them to \"Become Known,\" they know it, and so the snake swallows its tail.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NakyhQqGI/AAAAAAAAABM/5VNNZ_WI7Cw/s1600-h/IMG_8482.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NakyhQqGI/AAAAAAAAABM/5VNNZ_WI7Cw/s320/IMG_8482.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>But what does it mean to both hold the title of \u003ca href=\"http://www.foodandwine.com/search/quicksearch.cfm?keyword=Daniel+Patterson\">chef and writer\u003c/a>? What does it mean to be both critic and critiqued? What does it mean to be the underdog cook \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/10/chef-blogs-mich.html\">and the despised?\u003c/a> Who is allowed to write about the inside? And who can do it justice?\u003c/p>\n\u003cp>My industry has enjoyed it's day in the sun concerning major media outlets in recent years. We have dozens of cooking slots, reality chef shows, superstar chef darlings, and certain restaurants getting press week after week, month after month, in every magazine-- because they are so well known on TV.\u003c/p>\n\u003cp>But that's not my reality. And TV, no matter how \"real,\" is edited beyond recognition: airbrushed, liposucked, botoxed, and teeth-whitened to a point of Hollywood psychosis, cannibalistically feeding on itself to survive.\u003c/p>\n\u003cp>The truth is that the truth still isn't out there. And my industry, like the insider's trade that they are, doesn't mind keeping it that way.\u003c/p>\n\u003cp> Don't pay attention to the man behind the curtain.\u003c/p>\n\u003cp>We will happily feed you lies if it sells dinners, or we have no say in the matter because TV has historically been entertainment and we suppose you'll be smart enough to figure that out. Or we will happily let Them feed you lies because the dirty truth of the matter is that the restaurant industry is plagued by contradictions so entrenched, class and gender and racial disparities so vast, environmental crimes so grossly overlooked and gaping holes so wide, we look like a corrupt government with erased histories and disappearing leaders.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NaMyhQqDI/AAAAAAAAAA0/Ti2xXPQUeqo/s1600-h/IMG_6811.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NaMyhQqDI/AAAAAAAAAA0/Ti2xXPQUeqo/s320/IMG_6811.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Am I allowed to report on the good, the bad and the ugly or should I keep our dirty laundry close? Should I stand back and smile cynically when person after person \u003ca href=\"http://www.sfweekly.com/2007-06-06/news/burnt-chefs/\">signs their life away to culinary schools\u003c/a> and shiny happy media \"chefs\" tell them to follow the bouncing red ball as they join in one big sing-along to the tune of the Big Lie about how wonderful and easy being a chef is? Or maybe I should just stand by, keep my head down and shut up when a female cook gets passed by for a promotion or salary raise because of her sex?\u003c/p>\n\u003cp>Can I make a difference as a chef-writer? When my voice is so small compared to the big stars? What does it mean to straddle a fence separating two historically enemied roles? Can I stay true to both crafts?\u003c/p>\n\u003cp>I don't have answers to my questions. I can blame the new media-ness of it all. For we are all a part of the Internet's Great Experiment. \"Every one's\" on the w.w.w. looking, eating, slurping, voraciously consuming, arguing, posing, learning, dishing, mud-slinging, opining, mis-informing and dawdling. The concept is that everyone can have a voice in a forum, and now those historically critiqued can talk back.\u003c/p>\n\u003cp>I might be naive to think that hearing from real chefs in real kitchens matters but I do. It's a very different experience now working in a restaurant, and then writing about it. Blogging buoys me-- writing down my life is my way of telling you, the you who read and listen and converse, what one real life in a kitchen among kitchens, a cook among cooks, is like. Writing from my heart, and \u003ca href=\"http://linecook415.blogspot.com/\">being part of\u003c/a> a small \u003ca href=\"http://knifesedge.typepad.com/\">community\u003c/a> of \u003ca href=\"http://chadzilla.typepad.com/chadzilla/\">other chef\u003c/a> and \u003ca href=\"http://giantsweettooth.blogspot.com/\">cook\u003c/a> bloggers, is important because \u003ca href=\"http://www.tastingmenu.com/author/dana/\">we can be\u003c/a> a small movement educating those who want to know the true life of professional cooking, not the made-for-TV version.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>You? Do you care where you get your truth from? Does it matter to you if said source has fact-checked, painted a pretty and easy-to-digest picture or done their time on the front lines? Do you think chef-writers are a good or dreadful thing? Do you appreciate a transparent restaurant industry or do you wish it would all stay behind closed doors like it always has?\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NaVShQqEI/AAAAAAAAAA8/k_Cll5YRpm4/s1600-h/IMG_1232.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NaVShQqEI/AAAAAAAAAA8/k_Cll5YRpm4/s320/IMG_1232.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>As we inch towards the ledge that is 2008 I am taking a lot of time for reflection. I'm thinking about transition and change and how we never know exactly where we'll land and how we'll feel about arriving there, even though we think, with all our planning and list-making and contriving, we can control everything.\u003c/p>\n\u003cp>This last year \u003ca href=\"http://eggbeater.typepad.com/shuna/opening_a_restaurant/index.html\">brought me back into the fold\u003c/a> of an industry I wasn't sure I'd ever fully join again. Almost five years ago someone very close to me was given less than three years to live and I exited Restaurant Kitchens to take care of her, help her die, and then grieve fully. In this grieving period it's been impossible to tell whether I was done with my industry out of default, choice or exhaustion. And I had no idea if I'd ever go back, or if I wanted to.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NacyhQqFI/AAAAAAAAABE/WTRZzKIb9us/s1600-h/IMG_8934.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NacyhQqFI/AAAAAAAAABE/WTRZzKIb9us/s320/IMG_8934.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Restaurant work is not part time work. It takes all of you and then some. It's intimate and physical the way sex and relationships are. It engulfs, and tars and feathers you. It's like your family of origin, cults, gangs and religion. We say you're either on the train or not and after working the line for a period of time it's easy to see why the military and kitchen work are so often compared.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chefdb.com/nm/6272/\">For years I worked\u003c/a> morning, noon and night and missed anything and everything important in anyone's life I knew or the world at large. To walk away from My Industry when my friend became terminally ill was no small feat. But I knew. I knew that I could only do this immense piece of life's work once. And then, without any warning, it changed me forever. It changed the cook I was to return to being, if I was to return.\u003c/p>\n\u003cp>In March my blog Eggbeater will be three years old, and I will be 40. I name the numbers because, in the time-line of this story it means that I began writing in a public forum while my friend was dying. I began writing about myself, being a pastry chef, fruit, teaching and local agriculture when I was not in A Kitchen per se. I was away for a long time, and yet I stayed close by keeping up with professional friendships and writing about the branches of my work. \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/10/paris.html\">I worked hard to reconcile\u003c/a> calling myself a chef and not having anyone's name on my jacket but my own.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NauihQqHI/AAAAAAAAABU/UERHhaTWK84/s1600-h/IMG_6686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NauihQqHI/AAAAAAAAABU/UERHhaTWK84/s320/IMG_6686.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>In professional cook-speak, if you are not {actively} in a kitchen you are not a cook, or a chef. If there are stoves without your name and sweat on them, you have no business wearing whites or calling yourself a cook. And in turn you have no right writing like you're on the inside if you aren't. We're like punk rockers or OG's--- if you're not in the game, you're posing, full stop. It makes feelings more black & white than grey, and opinions about who deserves what title when are not hidden from audible view.\u003c/p>\n\u003cp>Those who write about my industry, and are not in it, are barely taken seriously. Sure there's hand shaking and schmoozing and photo shoots in cushy houses, but those people are considered Outsiders and are treated thusly. (We need them to \"Become Known,\" they know it, and so the snake swallows its tail.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NakyhQqGI/AAAAAAAAABM/5VNNZ_WI7Cw/s1600-h/IMG_8482.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NakyhQqGI/AAAAAAAAABM/5VNNZ_WI7Cw/s320/IMG_8482.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>But what does it mean to both hold the title of \u003ca href=\"http://www.foodandwine.com/search/quicksearch.cfm?keyword=Daniel+Patterson\">chef and writer\u003c/a>? What does it mean to be both critic and critiqued? What does it mean to be the underdog cook \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/10/chef-blogs-mich.html\">and the despised?\u003c/a> Who is allowed to write about the inside? And who can do it justice?\u003c/p>\n\u003cp>My industry has enjoyed it's day in the sun concerning major media outlets in recent years. We have dozens of cooking slots, reality chef shows, superstar chef darlings, and certain restaurants getting press week after week, month after month, in every magazine-- because they are so well known on TV.\u003c/p>\n\u003cp>But that's not my reality. And TV, no matter how \"real,\" is edited beyond recognition: airbrushed, liposucked, botoxed, and teeth-whitened to a point of Hollywood psychosis, cannibalistically feeding on itself to survive.\u003c/p>\n\u003cp>The truth is that the truth still isn't out there. And my industry, like the insider's trade that they are, doesn't mind keeping it that way.\u003c/p>\n\u003cp> Don't pay attention to the man behind the curtain.\u003c/p>\n\u003cp>We will happily feed you lies if it sells dinners, or we have no say in the matter because TV has historically been entertainment and we suppose you'll be smart enough to figure that out. Or we will happily let Them feed you lies because the dirty truth of the matter is that the restaurant industry is plagued by contradictions so entrenched, class and gender and racial disparities so vast, environmental crimes so grossly overlooked and gaping holes so wide, we look like a corrupt government with erased histories and disappearing leaders.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NaMyhQqDI/AAAAAAAAAA0/Ti2xXPQUeqo/s1600-h/IMG_6811.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NaMyhQqDI/AAAAAAAAAA0/Ti2xXPQUeqo/s320/IMG_6811.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Am I allowed to report on the good, the bad and the ugly or should I keep our dirty laundry close? Should I stand back and smile cynically when person after person \u003ca href=\"http://www.sfweekly.com/2007-06-06/news/burnt-chefs/\">signs their life away to culinary schools\u003c/a> and shiny happy media \"chefs\" tell them to follow the bouncing red ball as they join in one big sing-along to the tune of the Big Lie about how wonderful and easy being a chef is? Or maybe I should just stand by, keep my head down and shut up when a female cook gets passed by for a promotion or salary raise because of her sex?\u003c/p>\n\u003cp>Can I make a difference as a chef-writer? When my voice is so small compared to the big stars? What does it mean to straddle a fence separating two historically enemied roles? Can I stay true to both crafts?\u003c/p>\n\u003cp>I don't have answers to my questions. I can blame the new media-ness of it all. For we are all a part of the Internet's Great Experiment. \"Every one's\" on the w.w.w. looking, eating, slurping, voraciously consuming, arguing, posing, learning, dishing, mud-slinging, opining, mis-informing and dawdling. The concept is that everyone can have a voice in a forum, and now those historically critiqued can talk back.\u003c/p>\n\u003cp>I might be naive to think that hearing from real chefs in real kitchens matters but I do. It's a very different experience now working in a restaurant, and then writing about it. Blogging buoys me-- writing down my life is my way of telling you, the you who read and listen and converse, what one real life in a kitchen among kitchens, a cook among cooks, is like. Writing from my heart, and \u003ca href=\"http://linecook415.blogspot.com/\">being part of\u003c/a> a small \u003ca href=\"http://knifesedge.typepad.com/\">community\u003c/a> of \u003ca href=\"http://chadzilla.typepad.com/chadzilla/\">other chef\u003c/a> and \u003ca href=\"http://giantsweettooth.blogspot.com/\">cook\u003c/a> bloggers, is important because \u003ca href=\"http://www.tastingmenu.com/author/dana/\">we can be\u003c/a> a small movement educating those who want to know the true life of professional cooking, not the made-for-TV version.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Opening a restaurant in San Francisco is not easy, especially right now, but not for the reasons why it was so difficult in the 90's or five years ago. It can be said, opening a restaurant at all, in any city, is difficult. But because I have cooked professionally in other American cities, have seen a number of my colleagues open restaurants, \u003ca href=\"http://eggbeater.typepad.com/shuna/opening_a_restaurant/index.html\">and have recently begun working for a soon-to-open San Francisco restaurant\u003c/a>, I can say that opening a restaurant here is a difficult proposition, even if you have a lot of factors on your side.\u003c/p>\n\u003cp>Labor: In SF Magazine last month, food editor Jan Newberry spoke to new local labor laws San Francisco is imposing, in an inciting article titled, \u003ca href=\"http://www.sanfran.com/home/view_story/1713/\">Is San Francisco Killing Its Restaurants?\u003c/a> Although the new labor laws sounds fantastic on paper, they have the capacity to hurt many restaurant employees, mainly back of house employees. For full transparency I will state here that I am, and have maintained, a pro-union status for most of my adult life. The issues are confusing, in part because restaurants are not a necessary establishment the way, let's say, hospitals are. And because I worked for minimum wage for much of my career, I do agree that it should be a living wage.\u003c/p>\n\u003cp>Culture: It could be said that although restaurants are a luxury business, they do play a major part in distinguishing the landscape of one city from another. As a person who loves to eat out, I can easily name five restaurants in each city I love and they make visiting there far more appealing.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/A16_the_line-754125.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/A16_the_line-754121.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> Restaurant. \u003ca href=\"http://www.flickr.com/photos/93596482@N00/sets/72157601668423575/\">The Line.\u003c/a>\u003c/p>\n\u003cp>Risks: The restaurant business, and the business of opening a restaurant is only for the crazy and the passionate. Who else would open an establishment considered to have the highest risk factor by banks? Who else would pour their life savings into a business that may or may not be liked by the public, or be sunk by one review in the local newspaper? Who else would open a business even if the glass ceiling on profits is less that 7% yearly? {The margins are extremely slim in the restaurant business.}\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It can be said that a restaurant owner is a rebel with a cause; opening a business against all odds. Attempting the impossible, confident in the face of harsh realities. A dreamer, in short. Like many other gambles, a restaurant's statistics change city to city, and after New York City, San Francisco has the highest fail-rate in the shortest span of time, than any other city in the United States. What makes a restaurant stick is as much about the fickle public, concerned with hipness above all else, as it is about the actual food being served and by whom, or what neighborhood it's located in and what month of the year it swung open its doors.\u003c/p>\n\u003cp>Press: In July I spoke on a panel of food bloggers in Chicago as part of BlogHer 07. As the sole professional cook-blogger I had the difficult honor of answering a question from the audience concerning \u003ca href=\"http://eater.com/archives/2007/06/why_i_hate_food.php\">Mario Batali's latest vitrolic comments concerning food bloggers\u003c/a>. The funny thing was that, as yet, I had not read his comments on our kind. As \u003ca href=\"http://www.blogger.com/profile/09073546282817094390\">Stephanie V.W. Lucianovic\u003c/a> has recently pointed out in her site \u003ca href=\"http://www.grubreport.com/alacarte/strong.html\">Grub Report\u003c/a>, food bloggers are made out to be the villians by my profession.\u003c/p>\n\u003cp>What, or who, Mario Batali is railing against, is those writing for the Internet with no concern for the business they are admiring or panning. Many food bloggers want to have their slice of the famous pie without taking responsibility for the power of their words-- or taking the first slice. And, something many web-savvy people know, their power to have their words found first is all to often used to threaten and destroy restaurants, chefs and owners. Google is an interesting animal indeed, and being a blogger means catching a ride on its gigantic sweeping monster tail, if even for 15 minutes of fame.\u003c/p>\n\u003cp>In Chicago I asked everyone to please know and remember that their words were far more powerful than many food and restaurant bloggers have been willing to take responsibility for until recently. I reminded the audience that there are few professions skewered by non-colleague critics publicly.\u003c/p>\n\u003cp>Chefs and chef-owners pour everything they have into new businesses. They know dozens, if not hundreds, of people's lives are being supported, or not, based on the thousands of decisions they make about opening a restaurant. So when a food blogger, whose credentials they know nothing of, representing an individually promoted news source, like a single-authored blog (as opposed to a newspaper or magazine), comes in on the very first night, or within the first few weeks (a time period we know that newspaper critics are going to, yes, visit, but not base their official review on that sole meal) and reports on the experience, good or awful, the restaurant owner is cornered. She/he knows that, (or maybe they don't because few restaurant people are Internet-smart), those blogger's words are going to be the ones their other prospective diners are going to find first.\u003c/p>\n\u003cp>Issues: Why is this relevant and/or important to why opening a restaurant in San Francisco is so difficult? Because blogging and the Internet's speed, as an opinion gatherer and reporter, has leveled and expanded a press playing-field, giving chefs and owners one more thing to reckon with in an already seemingly futile battle of pushing a boulder uphill.\u003c/p>\n\u003cp>I realize I straddle a fence now, and my perspective as a chef and also a blogger has been inexorably altered by having five toes in each grassy knoll. I have made, as I've dubbed it, my Sinead O'Connor mistakes concerning words and quotes and media, self made and not. I know that now I am an easier target for both good and awful press as a pastry chef, becuase I am a presence on the web.\u003c/p>\n\u003cp>I, like many people before me, am learning the hard way how to open a restaurant in San Francisco, and I am far from being the owner. This piece, \u003ca href=\"http://eggbeater.typepad.com/shuna/opening_a_restaurant/index.html\">as well as the series I'm doing on Eggbeater\u003c/a>, is an attempt at reporting the process from the inside. The issues are multi-faceted, dichotomous and oftentimes confusing. While writing I am attempting to sort some of them out, and also speak from and to a perspective rarely found in major press sources.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/A16_arugula-757597.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/A16_arugula-757594.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>And, as this is a blog, where comments are welcome and part of creating a place for discussion and public opinion, what are your thoughts on these matters?\u003c/p>\n\u003cp>------------------------\u003c/p>\n\u003cp>Other pertinent links speaking to these political and personal issues on the subject of opening and operating restaurants in San Francisco:\u003c/p>\n\u003cp>Brett Emerson, local chef and food blogger, whose site is the much loved \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/\">In Praise of Sardines\u003c/a>, has been extremely candid in \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/opening_a_restaurant/index.html\">reporting the process of opening his own restaurant, Ollalie\u003c/a>.\u003c/p>\n\u003cp>Michael Bauer, restaurant critic for the SF Chronicle, on his blog, \u003ca href=\"http://sfgate.com/cgi-bin/blogs/sfgate/indexn?blogid=26\">Between Meals\u003c/a>, reported on the cost of doing business in San Francisco called, \u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/sfgate/detail?blogid=26&entry_id=10982\">Is San Francisco Killing Restaurants?\u003c/a>\u003cbr>{And \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2006/11/is_san_francisc.html\">Brett's commentary\u003c/a> on this important article.}\u003c/p>\n\u003cp>At the end of the year in, \u003ca href=\"http://www.kqed.org/weblog/food/2006/12/is-public-ready-for-transparent.jsp\">\"Is The Public Ready For A Transparent Restaurant Industry?\"\u003c/a> here on Bay Area Bites, I asked difficult questions after a horrific accident took the life of a young waiter and put the sous chef of Bar Crudo in the hospital.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Last November \u003ca href=\"http://sanfrancisco.bizjournals.com/sanfrancisco/stories/2006/11/06/daily33.html\">SF Business Times reported on\u003c/a> an enigmatic lawsuit the \u003ca href=\"http://www.ggra.org/content.asp?menuid=1243\">Golden Gate Restaurant Association\u003c/a> filed against San Francisco about the newly imposed labor laws.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Opening a restaurant in San Francisco is not easy, especially right now, but not for the reasons why it was so difficult in the 90's or five years ago. It can be said, opening a restaurant at all, in any city, is difficult. But because I have cooked professionally in other American cities, have seen a number of my colleagues open restaurants, \u003ca href=\"http://eggbeater.typepad.com/shuna/opening_a_restaurant/index.html\">and have recently begun working for a soon-to-open San Francisco restaurant\u003c/a>, I can say that opening a restaurant here is a difficult proposition, even if you have a lot of factors on your side.\u003c/p>\n\u003cp>Labor: In SF Magazine last month, food editor Jan Newberry spoke to new local labor laws San Francisco is imposing, in an inciting article titled, \u003ca href=\"http://www.sanfran.com/home/view_story/1713/\">Is San Francisco Killing Its Restaurants?\u003c/a> Although the new labor laws sounds fantastic on paper, they have the capacity to hurt many restaurant employees, mainly back of house employees. For full transparency I will state here that I am, and have maintained, a pro-union status for most of my adult life. The issues are confusing, in part because restaurants are not a necessary establishment the way, let's say, hospitals are. And because I worked for minimum wage for much of my career, I do agree that it should be a living wage.\u003c/p>\n\u003cp>Culture: It could be said that although restaurants are a luxury business, they do play a major part in distinguishing the landscape of one city from another. As a person who loves to eat out, I can easily name five restaurants in each city I love and they make visiting there far more appealing.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/A16_the_line-754125.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/A16_the_line-754121.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> Restaurant. \u003ca href=\"http://www.flickr.com/photos/93596482@N00/sets/72157601668423575/\">The Line.\u003c/a>\u003c/p>\n\u003cp>Risks: The restaurant business, and the business of opening a restaurant is only for the crazy and the passionate. Who else would open an establishment considered to have the highest risk factor by banks? Who else would pour their life savings into a business that may or may not be liked by the public, or be sunk by one review in the local newspaper? Who else would open a business even if the glass ceiling on profits is less that 7% yearly? {The margins are extremely slim in the restaurant business.}\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It can be said that a restaurant owner is a rebel with a cause; opening a business against all odds. Attempting the impossible, confident in the face of harsh realities. A dreamer, in short. Like many other gambles, a restaurant's statistics change city to city, and after New York City, San Francisco has the highest fail-rate in the shortest span of time, than any other city in the United States. What makes a restaurant stick is as much about the fickle public, concerned with hipness above all else, as it is about the actual food being served and by whom, or what neighborhood it's located in and what month of the year it swung open its doors.\u003c/p>\n\u003cp>Press: In July I spoke on a panel of food bloggers in Chicago as part of BlogHer 07. As the sole professional cook-blogger I had the difficult honor of answering a question from the audience concerning \u003ca href=\"http://eater.com/archives/2007/06/why_i_hate_food.php\">Mario Batali's latest vitrolic comments concerning food bloggers\u003c/a>. The funny thing was that, as yet, I had not read his comments on our kind. As \u003ca href=\"http://www.blogger.com/profile/09073546282817094390\">Stephanie V.W. Lucianovic\u003c/a> has recently pointed out in her site \u003ca href=\"http://www.grubreport.com/alacarte/strong.html\">Grub Report\u003c/a>, food bloggers are made out to be the villians by my profession.\u003c/p>\n\u003cp>What, or who, Mario Batali is railing against, is those writing for the Internet with no concern for the business they are admiring or panning. Many food bloggers want to have their slice of the famous pie without taking responsibility for the power of their words-- or taking the first slice. And, something many web-savvy people know, their power to have their words found first is all to often used to threaten and destroy restaurants, chefs and owners. Google is an interesting animal indeed, and being a blogger means catching a ride on its gigantic sweeping monster tail, if even for 15 minutes of fame.\u003c/p>\n\u003cp>In Chicago I asked everyone to please know and remember that their words were far more powerful than many food and restaurant bloggers have been willing to take responsibility for until recently. I reminded the audience that there are few professions skewered by non-colleague critics publicly.\u003c/p>\n\u003cp>Chefs and chef-owners pour everything they have into new businesses. They know dozens, if not hundreds, of people's lives are being supported, or not, based on the thousands of decisions they make about opening a restaurant. So when a food blogger, whose credentials they know nothing of, representing an individually promoted news source, like a single-authored blog (as opposed to a newspaper or magazine), comes in on the very first night, or within the first few weeks (a time period we know that newspaper critics are going to, yes, visit, but not base their official review on that sole meal) and reports on the experience, good or awful, the restaurant owner is cornered. She/he knows that, (or maybe they don't because few restaurant people are Internet-smart), those blogger's words are going to be the ones their other prospective diners are going to find first.\u003c/p>\n\u003cp>Issues: Why is this relevant and/or important to why opening a restaurant in San Francisco is so difficult? Because blogging and the Internet's speed, as an opinion gatherer and reporter, has leveled and expanded a press playing-field, giving chefs and owners one more thing to reckon with in an already seemingly futile battle of pushing a boulder uphill.\u003c/p>\n\u003cp>I realize I straddle a fence now, and my perspective as a chef and also a blogger has been inexorably altered by having five toes in each grassy knoll. I have made, as I've dubbed it, my Sinead O'Connor mistakes concerning words and quotes and media, self made and not. I know that now I am an easier target for both good and awful press as a pastry chef, becuase I am a presence on the web.\u003c/p>\n\u003cp>I, like many people before me, am learning the hard way how to open a restaurant in San Francisco, and I am far from being the owner. This piece, \u003ca href=\"http://eggbeater.typepad.com/shuna/opening_a_restaurant/index.html\">as well as the series I'm doing on Eggbeater\u003c/a>, is an attempt at reporting the process from the inside. The issues are multi-faceted, dichotomous and oftentimes confusing. While writing I am attempting to sort some of them out, and also speak from and to a perspective rarely found in major press sources.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/A16_arugula-757597.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/A16_arugula-757594.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>And, as this is a blog, where comments are welcome and part of creating a place for discussion and public opinion, what are your thoughts on these matters?\u003c/p>\n\u003cp>------------------------\u003c/p>\n\u003cp>Other pertinent links speaking to these political and personal issues on the subject of opening and operating restaurants in San Francisco:\u003c/p>\n\u003cp>Brett Emerson, local chef and food blogger, whose site is the much loved \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/\">In Praise of Sardines\u003c/a>, has been extremely candid in \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/opening_a_restaurant/index.html\">reporting the process of opening his own restaurant, Ollalie\u003c/a>.\u003c/p>\n\u003cp>Michael Bauer, restaurant critic for the SF Chronicle, on his blog, \u003ca href=\"http://sfgate.com/cgi-bin/blogs/sfgate/indexn?blogid=26\">Between Meals\u003c/a>, reported on the cost of doing business in San Francisco called, \u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/sfgate/detail?blogid=26&entry_id=10982\">Is San Francisco Killing Restaurants?\u003c/a>\u003cbr>{And \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2006/11/is_san_francisc.html\">Brett's commentary\u003c/a> on this important article.}\u003c/p>\n\u003cp>At the end of the year in, \u003ca href=\"http://www.kqed.org/weblog/food/2006/12/is-public-ready-for-transparent.jsp\">\"Is The Public Ready For A Transparent Restaurant Industry?\"\u003c/a> here on Bay Area Bites, I asked difficult questions after a horrific accident took the life of a young waiter and put the sous chef of Bar Crudo in the hospital.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Last November \u003ca href=\"http://sanfrancisco.bizjournals.com/sanfrancisco/stories/2006/11/06/daily33.html\">SF Business Times reported on\u003c/a> an enigmatic lawsuit the \u003ca href=\"http://www.ggra.org/content.asp?menuid=1243\">Golden Gate Restaurant Association\u003c/a> filed against San Francisco about the newly imposed labor laws.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Mother of All Cooking Shows",
"title": "The Mother of All Cooking Shows",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RsTW59qa1ZI/AAAAAAAAACU/N1cK4MJvEfE/s1600-h/julia.jpg\">\u003cimg alt=\"\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RsTW59qa1ZI/AAAAAAAAACU/N1cK4MJvEfE/s320/julia.jpg\" align=\"left\" border=\"0\">\u003c/a>This week marks both the birthday and deathday, if there is such a word, of Julia Child. The fact that no one in my culinary circle has mentioned either event upsets me. Where are the parades? Is anyone laying a wreath of Bay Laurel on her grave?\u003c/p>\n\u003cp>Some people old enough to do so talk of where they were when they heard of John F. Kennedy's assassination. I am not that old, so I had to come up with my own where-was-I memories. Karen Carpenter? I was on my way to the newly opened EPCOT Center, the day marred by the endless loop of Superstar running through my brain. Jacqueline Kennedy? Don't get me started.\u003c/p>\n\u003cp>The most vivid death for me was Julia Child's. I remember exactly where I was and what I was doing. I was sitting in a traffic jam owing to a fallen tree, crammed into a rental car with five friends near Jemez, New Mexico.\u003c/p>\n\u003cp>It was a Friday in mid-August, 2004. We were returning from a hike in the mountains and a soak in the local hot springs where, the moment we shucked our clothes and hopped in the steaming water, a hailstorm hit us. And I do mean hit us. It was as though God had opened his comedy closet filled with ping pong balls right onto our heads. Hailstones the size of mothballs screamed down from 10,000 feet, striking us directly or ricocheting off rocks to pelt us in the face. The only safe place was a crag already occupied by a tiny, freakish man-- a naked troll with golden dental work-- who sat there safe and grinning at his good luck and our misfortune. The couple soaking below us held an oversized umbrella over their heads. Everyone seemed prepared except us. When the attack subsided, we dressed and slumped back to the car, some of us bloodied, all of us bruised.\u003c/p>\n\u003cp>We were singing stupid songs and fogging up the windows, going nowhere very slowly and laughing about the terrible afternoon we'd just experienced. I had written the word \"buffalo\" with my index finger on the windshield which, for some reason, was funny only to myself. As I considered explaining to my fellow travelers exactly why it was funny, a radio newscaster announced the death of Julia Child, two days shy of her 92nd birthday.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My first thought was a sad one-- Now I'll never get to meet Julia Child-- egocentric, I know. I thought she'd had a good run of it, at least.\u003c/p>\n\u003cp>My attention turned to math, briefly. Two days shy of her 92nd birthday? Since, the day was Friday, August 13th-- which would explain the afternoon we were having-- that put her birthday at August 15th, my brother's birthday.\u003c/p>\n\u003cp>My brother and I had had a competition going about who's birthday was more significant, his or mine. I touted the fact that I shared my birthday with not only Sally Struthers, but our maternal grandfather and, what I thought was my trump card, Jacqueline Bouvier Kennedy Onassis. I liked to throw in the fact that World War One officially started on that date for good measure. He countered with Rose-Marie and the fact that his day was a holy day of obligation in the Catholic church-- the Feast of the Assumption (which, as my friend Bill loves to point out, is called Maria Himmelfahrt in German). Since nuns came to pin medals on his pillow the day he was born, he always claimed victory. He never mentioned the fact that he shared the day with Julia Child. I wonder if he ever new. I'd give him the crown for that coincidence alone.\u003c/p>\n\u003cp>We weren't a Julia Child-loving family. No one to my knowledge watched \u003ca href=\"http://www.amazon.com/Julia-Child-French-Chef/dp/B0006VXMHG\">The French Chef\u003c/a>. I'd watch re-runs of the Galloping Gourmet, but only out of the corner of my eye because I was too busy building mazes for my hamster out of Lincoln Logs. To me, Julia Child was just some tall lady with a funny voice who cooked and everyone from Dan Ackroyd to John Candy made fun of. I'd always thought of her as some grande dame, her nose as far above the jokes and pokes as her 6' 2\" body would hold it.\u003c/p>\n\u003cp>\u003cobject width=\"512\" height=\"288\">\u003cparam name=\"movie\" value=\"http://www.hulu.com/embed/739vg5loox0hpook6jqi_a\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed src=\"http://www.hulu.com/embed/739vg5loox0hpook6jqi_a\" type=\"application/x-shockwave-flash\" width=\"512\" height=\"288\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>I'd bought \u003ca href=\"http://www.amazon.com/Way-Cook-Julia-Child/dp/0394532643\">The Way To Cook\u003c/a> when I was in college, as did many of my friends, because I was serious about cooking. It was and is a serious cookbook-- step by step and about as how-to as they get. But I only sought pointers, I knew nothing of finesse and had no sense of humor about cooking-- I was too intimidated by it. I certainly didn't think I'd find either in the work of Julia Child. Of course, I'd never seen her television program.\u003c/p>\n\u003cp>It wasn't until several years later when I fell into a job working for Jacques Pepin that I heard she had a sense of humor. Pepin, fresh from taping a television show with Child, told us stories of how, when winemaker sponsors visited the set of their show, she insisted on serving beer. Other stories followed that fairly shattered the previous image I'd formed of her. She wasn't the droning, Yankee bore obsessed with detail I'd made her out to be from her book and my own imagination. It's hard to imagine that I never remembered seeing her on television before, but it's true. The humor and charm that Pepin described surprised me, but it was her puckishness that left me wanting more of her. However unbearable the rest of my experience on Pepin's show, I came away with that wonderful knowledge.\u003c/p>\n\u003cp>It wasn't until last year that I was finally able to see episodes of The French Chef. My friend John received a DVD boxed set of the series' best episodes for his birthday. An ace home cook and successful cookbook author in his own right, he kindly invited me over to his place for dinner and a viewing. We watched her on his kitchen television as we drank martinis and cooked or, rather, he cooked, I drank martinis. Most memorable were the episodes detailing how to roast a chicken and how to make a Tarte Tatin. Or how not to, I'd say.\u003c/p>\n\u003cp>Take a moment and watch her talk about chickens: \u003c/p>\n\u003cp>\u003ciframe width=\"480\" height=\"360\" src=\"http://www.youtube.com/embed/TVdI85jb8xg\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>It was then that I felt I finally got her. Thank you, John.\u003c/p>\n\u003cp>Having participated in the production of a number of cooking programs before the onset of their cable television-induced proliferation and, therefore, banality, Child was a trend-setter. I think we can all agree upon that. What impressed me most about her program was its low- budget, public television feel. Child preformed each show-- from start to finish-- in one take. Along with her many successful dishes prepared on air were many flops, but all were taken in stride and with great sense of humor. Whether blaming her choice of apple for the failure of her Tarte Tatin or simply explaining, by way of each failure, what went wrong and why, she turned her gaffes into, if not always triumphs, at least into moments of sheer enjoyment. The knowledge that even Julia Child was prone to error on occasion gave courage to her audience, removing much of the fear involved in the making of, say, a Gateau Saint-Honore.\u003c/p>\n\u003cp>At a time when we, as Americans, generally deferred to the French in all matters gustatory, ignorant of or perhaps in part ashamed of our own culinary heritage, Child not only translated the French way of cooking into a language we could understand and into ingredients we could get our hands on, she served as an entertaining tour guide of French Culture along the way. And she managed all this without dumbing things down-- least of all, herself.\u003c/p>\n\u003cp>In an age where cooking shows are all but shoved down our throats, where any \u003ca href=\"http://www.rachaelray.com/\">annoying personality\u003c/a> is set free to run amok inside our televisions, it can be said that no one can best the original or imitate the inimitable. For better or worse, the Food Network owes its very existence to her. Have they ever said thank you? I wouldn't know, since I'm not paying attention-- I don't have cable and can't really stomach cooking shows anymore, with a few exceptions. Nothing would say \"we care\" like a TV marathon devoted to her original, groundbreaking program. Perhaps WGBH in Boston has already taken the idea and run with it. All I know is someone should.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Granted, Julia Child was practically beatified by the likes of the James Beard Foundation, COPIA and even the Smithsonian Institute while she was alive, but I'm voting for full canonization now that she's gone. I'd like a new holy day of obligation to supplant the one that no one celebrates anymore. Except Bavarians and my brother, were he still alive. Let's build a cathedral, a Notre Dame de la Cuisine, say, in her honor-- a place of worship where one can go to pray for, if not culinary inspiration or courage, at least deliverance from evil. Like the fact that Emeril Lagasse has his own band or the mere presence of that squawking Anti-Christ, Rachel Ray.\u003c/p>\n\n",
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"description": "This week marks both the birthday and deathday, if there is such a word, of Julia Child. The fact that no one in my culinary circle has mentioned either event upsets me. Where are the parades? Is anyone laying a wreath of Bay Laurel on her grave? Some people old enough to do so talk",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RsTW59qa1ZI/AAAAAAAAACU/N1cK4MJvEfE/s1600-h/julia.jpg\">\u003cimg alt=\"\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RsTW59qa1ZI/AAAAAAAAACU/N1cK4MJvEfE/s320/julia.jpg\" align=\"left\" border=\"0\">\u003c/a>This week marks both the birthday and deathday, if there is such a word, of Julia Child. The fact that no one in my culinary circle has mentioned either event upsets me. Where are the parades? Is anyone laying a wreath of Bay Laurel on her grave?\u003c/p>\n\u003cp>Some people old enough to do so talk of where they were when they heard of John F. Kennedy's assassination. I am not that old, so I had to come up with my own where-was-I memories. Karen Carpenter? I was on my way to the newly opened EPCOT Center, the day marred by the endless loop of Superstar running through my brain. Jacqueline Kennedy? Don't get me started.\u003c/p>\n\u003cp>The most vivid death for me was Julia Child's. I remember exactly where I was and what I was doing. I was sitting in a traffic jam owing to a fallen tree, crammed into a rental car with five friends near Jemez, New Mexico.\u003c/p>\n\u003cp>It was a Friday in mid-August, 2004. We were returning from a hike in the mountains and a soak in the local hot springs where, the moment we shucked our clothes and hopped in the steaming water, a hailstorm hit us. And I do mean hit us. It was as though God had opened his comedy closet filled with ping pong balls right onto our heads. Hailstones the size of mothballs screamed down from 10,000 feet, striking us directly or ricocheting off rocks to pelt us in the face. The only safe place was a crag already occupied by a tiny, freakish man-- a naked troll with golden dental work-- who sat there safe and grinning at his good luck and our misfortune. The couple soaking below us held an oversized umbrella over their heads. Everyone seemed prepared except us. When the attack subsided, we dressed and slumped back to the car, some of us bloodied, all of us bruised.\u003c/p>\n\u003cp>We were singing stupid songs and fogging up the windows, going nowhere very slowly and laughing about the terrible afternoon we'd just experienced. I had written the word \"buffalo\" with my index finger on the windshield which, for some reason, was funny only to myself. As I considered explaining to my fellow travelers exactly why it was funny, a radio newscaster announced the death of Julia Child, two days shy of her 92nd birthday.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My first thought was a sad one-- Now I'll never get to meet Julia Child-- egocentric, I know. I thought she'd had a good run of it, at least.\u003c/p>\n\u003cp>My attention turned to math, briefly. Two days shy of her 92nd birthday? Since, the day was Friday, August 13th-- which would explain the afternoon we were having-- that put her birthday at August 15th, my brother's birthday.\u003c/p>\n\u003cp>My brother and I had had a competition going about who's birthday was more significant, his or mine. I touted the fact that I shared my birthday with not only Sally Struthers, but our maternal grandfather and, what I thought was my trump card, Jacqueline Bouvier Kennedy Onassis. I liked to throw in the fact that World War One officially started on that date for good measure. He countered with Rose-Marie and the fact that his day was a holy day of obligation in the Catholic church-- the Feast of the Assumption (which, as my friend Bill loves to point out, is called Maria Himmelfahrt in German). Since nuns came to pin medals on his pillow the day he was born, he always claimed victory. He never mentioned the fact that he shared the day with Julia Child. I wonder if he ever new. I'd give him the crown for that coincidence alone.\u003c/p>\n\u003cp>We weren't a Julia Child-loving family. No one to my knowledge watched \u003ca href=\"http://www.amazon.com/Julia-Child-French-Chef/dp/B0006VXMHG\">The French Chef\u003c/a>. I'd watch re-runs of the Galloping Gourmet, but only out of the corner of my eye because I was too busy building mazes for my hamster out of Lincoln Logs. To me, Julia Child was just some tall lady with a funny voice who cooked and everyone from Dan Ackroyd to John Candy made fun of. I'd always thought of her as some grande dame, her nose as far above the jokes and pokes as her 6' 2\" body would hold it.\u003c/p>\n\u003cp>\u003cobject width=\"512\" height=\"288\">\u003cparam name=\"movie\" value=\"http://www.hulu.com/embed/739vg5loox0hpook6jqi_a\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed src=\"http://www.hulu.com/embed/739vg5loox0hpook6jqi_a\" type=\"application/x-shockwave-flash\" width=\"512\" height=\"288\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>I'd bought \u003ca href=\"http://www.amazon.com/Way-Cook-Julia-Child/dp/0394532643\">The Way To Cook\u003c/a> when I was in college, as did many of my friends, because I was serious about cooking. It was and is a serious cookbook-- step by step and about as how-to as they get. But I only sought pointers, I knew nothing of finesse and had no sense of humor about cooking-- I was too intimidated by it. I certainly didn't think I'd find either in the work of Julia Child. Of course, I'd never seen her television program.\u003c/p>\n\u003cp>It wasn't until several years later when I fell into a job working for Jacques Pepin that I heard she had a sense of humor. Pepin, fresh from taping a television show with Child, told us stories of how, when winemaker sponsors visited the set of their show, she insisted on serving beer. Other stories followed that fairly shattered the previous image I'd formed of her. She wasn't the droning, Yankee bore obsessed with detail I'd made her out to be from her book and my own imagination. It's hard to imagine that I never remembered seeing her on television before, but it's true. The humor and charm that Pepin described surprised me, but it was her puckishness that left me wanting more of her. However unbearable the rest of my experience on Pepin's show, I came away with that wonderful knowledge.\u003c/p>\n\u003cp>It wasn't until last year that I was finally able to see episodes of The French Chef. My friend John received a DVD boxed set of the series' best episodes for his birthday. An ace home cook and successful cookbook author in his own right, he kindly invited me over to his place for dinner and a viewing. We watched her on his kitchen television as we drank martinis and cooked or, rather, he cooked, I drank martinis. Most memorable were the episodes detailing how to roast a chicken and how to make a Tarte Tatin. Or how not to, I'd say.\u003c/p>\n\u003cp>Take a moment and watch her talk about chickens: \u003c/p>\n\u003cp>\u003ciframe width=\"480\" height=\"360\" src=\"http://www.youtube.com/embed/TVdI85jb8xg\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>It was then that I felt I finally got her. Thank you, John.\u003c/p>\n\u003cp>Having participated in the production of a number of cooking programs before the onset of their cable television-induced proliferation and, therefore, banality, Child was a trend-setter. I think we can all agree upon that. What impressed me most about her program was its low- budget, public television feel. Child preformed each show-- from start to finish-- in one take. Along with her many successful dishes prepared on air were many flops, but all were taken in stride and with great sense of humor. Whether blaming her choice of apple for the failure of her Tarte Tatin or simply explaining, by way of each failure, what went wrong and why, she turned her gaffes into, if not always triumphs, at least into moments of sheer enjoyment. The knowledge that even Julia Child was prone to error on occasion gave courage to her audience, removing much of the fear involved in the making of, say, a Gateau Saint-Honore.\u003c/p>\n\u003cp>At a time when we, as Americans, generally deferred to the French in all matters gustatory, ignorant of or perhaps in part ashamed of our own culinary heritage, Child not only translated the French way of cooking into a language we could understand and into ingredients we could get our hands on, she served as an entertaining tour guide of French Culture along the way. And she managed all this without dumbing things down-- least of all, herself.\u003c/p>\n\u003cp>In an age where cooking shows are all but shoved down our throats, where any \u003ca href=\"http://www.rachaelray.com/\">annoying personality\u003c/a> is set free to run amok inside our televisions, it can be said that no one can best the original or imitate the inimitable. For better or worse, the Food Network owes its very existence to her. Have they ever said thank you? I wouldn't know, since I'm not paying attention-- I don't have cable and can't really stomach cooking shows anymore, with a few exceptions. Nothing would say \"we care\" like a TV marathon devoted to her original, groundbreaking program. Perhaps WGBH in Boston has already taken the idea and run with it. All I know is someone should.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Granted, Julia Child was practically beatified by the likes of the James Beard Foundation, COPIA and even the Smithsonian Institute while she was alive, but I'm voting for full canonization now that she's gone. I'd like a new holy day of obligation to supplant the one that no one celebrates anymore. Except Bavarians and my brother, were he still alive. Let's build a cathedral, a Notre Dame de la Cuisine, say, in her honor-- a place of worship where one can go to pray for, if not culinary inspiration or courage, at least deliverance from evil. Like the fact that Emeril Lagasse has his own band or the mere presence of that squawking Anti-Christ, Rachel Ray.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Living Room Events Catering",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/V%26P.JPG\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/2007/06/new-york-city-eating.jsp\">As I've said before\u003c/a>, to have me in your friend circle means I am your go-to for all edible recommendations. Most of the time this means that, after contacting me, people walk away with new eating and adventuring possibilities. But sometimes I tell people where to go for selfish reasons.\u003c/p>\n\u003cp>At weddings, for example. The food and cake can be notoriously awful at large functions. (In a recent talk at The Commonwealth Club, Charles Phan, chef/owner of The Slanted Door, reminded us that if we wanted to see restaurants buying, for example, sustainable seafood, we should think about speaking up at the next banquet dinner or luncheon we eat at or have at a hotel. \"Because you can eat more Chilean Sea Bass in one day in a hotel than I could buy/sell at my restaurant in a year.\")\u003c/p>\n\u003cp>When people come to me asking for wedding cake making expertise or the option to cater their wedding, I send them to people and companies who do a much better job than I ever could. People who make a living in said fields. I give them the cards of those who have never let me and my recommendation down. I give out the names of companies who have fed me well at the very same parties I could have catered myself, but thankfully chose not to.\u003c/p>\n\u003cp>Take it from me when I say not all catering companies are created equally. I've worked for many who make food I myself am scared to eat at the very functions I'm preparing or plating the food for! When I've worked for these places, I eat big meals beforehand and carry snacks for the moment I'm caught hungrily off guard.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And then \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/05/big_food_large_.html\">there are the places where I show up to work\u003c/a> hungry. Hungry to learn and to eat. \u003ca href=\"http://www.paulaleduc.com/home2.html\">Paula Le Duc\u003c/a>, for example. PLD is the exclusive caterer for \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/10/the_sunday_supp.html\">The Ferry Building Events\u003c/a>. They are incredibly organized, smart, efficient, and serve some of the best food in the Bay Area, no matter if the party is for 5000 or 50. They are professional and friendly and emply hundreds of people, many of them loyal for years on end. I loved working for them and have sent a number of cooks their way. It's always a good sign when a catering company hires aggressively and competitively from within the restaurant industry.\u003c/p>\n\u003cp>Which brings me to \u003ca href=\"http://www.livingroomevents.com/\">Living Room Events\u003c/a>, a company made up of \u003ca href=\"http://www.livingroomevents.com/about.html\">almost exclusively restaurant people\u003c/a>. They are a catering company dedicated to cooking food on par with signature Cal-Med restaurants such as Zuni, Chez Panisse and Oliveto. Their chefs shop at the same farmers' markets and produce companies that the famously local-seasonal restaurants do. So when my friends Victoria and Phil came to me for caterer advice, selfishly knowing I would be a guest at their gorgeous wedding, I strongly suggested LRE. As with all food businesses you can often be served something extraordinarily delicious in the \"tasting,\" but then at the actual event, the food is sub-par. I only recommend companies where their follow through is as good, if not better, than how they sell it.\u003c/p>\n\u003cp>This past Sunday was the third time where I have been a happy guest of their services. The food and service were so good, people at the party were telling the waiters they wished the catering company would turn into a restaurant! And rumor has it that Living Room Events is, in fact, going to open a restaurant. I would have eaten three plates of savoury food had I not known how good the cake was going to be.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/weddingCk.JPG\">\u003c/p>\n\u003cp>Wedding cakes are made first to dazzle us with our eyes. What's hiding under the 5 inches of \u003ca href=\"http://www.petitepatisserie.com/glossary.html\">buttercream, fondant or marzipan\u003c/a> could be a cake made 6 months ago and stored in a deep freezer. You can get a raspberry cake in January, and much of the decorations could be edible ingredients whose digestibility is questionable, but that wedding cake could cost you tens of thousands of dollars and no one would wonder why a frosted dessert can sit in the heat of July's busy wedding month for the 6 or 7 hours it takes for the ceremony to start.\u003c/p>\n\u003cp>Having worked with \u003ca href=\"http://www.petitepatisserie.com/about.html\">Rachel Leising\u003c/a> at Citizen Cake, owner of wedding cake business and now retail bakery \u003ca href=\"http://www.petitepatisserie.com/specordermain.html\">Petite Patisserie\u003c/a> in Potrero Hill, I can say that this woman's cakes taste as good as they look. Rachel is dedicated to seasonal, local, sustainable and Organic ingredients because they taste better. I have been at many a wedding and \u003ca href=\"http://becksposhnosh.blogspot.com/2007/06/cake-to-order-from-petite-patisserie.html\">birthday party\u003c/a> where I saved room for dessert and my only disappointment was there weren't more than two slices to eat!\u003c/p>\n\u003cp>I don't get paid to make these recommendations. I no longer work for any of these companies or people. But believe me when I say that it is better to pay the same or a little more for food and the work of food artisans whose product is far and above the quality of most of their competitors.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I know there are many more outstanding companies out there. Who do you love? Who do you recommend?\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/V%26P.JPG\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/2007/06/new-york-city-eating.jsp\">As I've said before\u003c/a>, to have me in your friend circle means I am your go-to for all edible recommendations. Most of the time this means that, after contacting me, people walk away with new eating and adventuring possibilities. But sometimes I tell people where to go for selfish reasons.\u003c/p>\n\u003cp>At weddings, for example. The food and cake can be notoriously awful at large functions. (In a recent talk at The Commonwealth Club, Charles Phan, chef/owner of The Slanted Door, reminded us that if we wanted to see restaurants buying, for example, sustainable seafood, we should think about speaking up at the next banquet dinner or luncheon we eat at or have at a hotel. \"Because you can eat more Chilean Sea Bass in one day in a hotel than I could buy/sell at my restaurant in a year.\")\u003c/p>\n\u003cp>When people come to me asking for wedding cake making expertise or the option to cater their wedding, I send them to people and companies who do a much better job than I ever could. People who make a living in said fields. I give them the cards of those who have never let me and my recommendation down. I give out the names of companies who have fed me well at the very same parties I could have catered myself, but thankfully chose not to.\u003c/p>\n\u003cp>Take it from me when I say not all catering companies are created equally. I've worked for many who make food I myself am scared to eat at the very functions I'm preparing or plating the food for! When I've worked for these places, I eat big meals beforehand and carry snacks for the moment I'm caught hungrily off guard.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And then \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/05/big_food_large_.html\">there are the places where I show up to work\u003c/a> hungry. Hungry to learn and to eat. \u003ca href=\"http://www.paulaleduc.com/home2.html\">Paula Le Duc\u003c/a>, for example. PLD is the exclusive caterer for \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/10/the_sunday_supp.html\">The Ferry Building Events\u003c/a>. They are incredibly organized, smart, efficient, and serve some of the best food in the Bay Area, no matter if the party is for 5000 or 50. They are professional and friendly and emply hundreds of people, many of them loyal for years on end. I loved working for them and have sent a number of cooks their way. It's always a good sign when a catering company hires aggressively and competitively from within the restaurant industry.\u003c/p>\n\u003cp>Which brings me to \u003ca href=\"http://www.livingroomevents.com/\">Living Room Events\u003c/a>, a company made up of \u003ca href=\"http://www.livingroomevents.com/about.html\">almost exclusively restaurant people\u003c/a>. They are a catering company dedicated to cooking food on par with signature Cal-Med restaurants such as Zuni, Chez Panisse and Oliveto. Their chefs shop at the same farmers' markets and produce companies that the famously local-seasonal restaurants do. So when my friends Victoria and Phil came to me for caterer advice, selfishly knowing I would be a guest at their gorgeous wedding, I strongly suggested LRE. As with all food businesses you can often be served something extraordinarily delicious in the \"tasting,\" but then at the actual event, the food is sub-par. I only recommend companies where their follow through is as good, if not better, than how they sell it.\u003c/p>\n\u003cp>This past Sunday was the third time where I have been a happy guest of their services. The food and service were so good, people at the party were telling the waiters they wished the catering company would turn into a restaurant! And rumor has it that Living Room Events is, in fact, going to open a restaurant. I would have eaten three plates of savoury food had I not known how good the cake was going to be.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/weddingCk.JPG\">\u003c/p>\n\u003cp>Wedding cakes are made first to dazzle us with our eyes. What's hiding under the 5 inches of \u003ca href=\"http://www.petitepatisserie.com/glossary.html\">buttercream, fondant or marzipan\u003c/a> could be a cake made 6 months ago and stored in a deep freezer. You can get a raspberry cake in January, and much of the decorations could be edible ingredients whose digestibility is questionable, but that wedding cake could cost you tens of thousands of dollars and no one would wonder why a frosted dessert can sit in the heat of July's busy wedding month for the 6 or 7 hours it takes for the ceremony to start.\u003c/p>\n\u003cp>Having worked with \u003ca href=\"http://www.petitepatisserie.com/about.html\">Rachel Leising\u003c/a> at Citizen Cake, owner of wedding cake business and now retail bakery \u003ca href=\"http://www.petitepatisserie.com/specordermain.html\">Petite Patisserie\u003c/a> in Potrero Hill, I can say that this woman's cakes taste as good as they look. Rachel is dedicated to seasonal, local, sustainable and Organic ingredients because they taste better. I have been at many a wedding and \u003ca href=\"http://becksposhnosh.blogspot.com/2007/06/cake-to-order-from-petite-patisserie.html\">birthday party\u003c/a> where I saved room for dessert and my only disappointment was there weren't more than two slices to eat!\u003c/p>\n\u003cp>I don't get paid to make these recommendations. I no longer work for any of these companies or people. But believe me when I say that it is better to pay the same or a little more for food and the work of food artisans whose product is far and above the quality of most of their competitors.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I know there are many more outstanding companies out there. Who do you love? Who do you recommend?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/NYC%20October%2005%20%20rainy%20053.jpg\">\u003c/p>\n\u003cp>When you work in the restaurant business everyone you know, everyone you know's friends, in-laws and children, and everyone you've not met yet, comes to you for restaurant recommendations.\u003c/p>\n\u003cp>Needless to say I am extremely grateful that \u003ca href=\"http://www.chowhound.com/\">Chowhound\u003c/a> also exists. For it gets quite tiresome to be absolutely everyone's go to for breakfast, lunch, brunch and dinner suggestions. Especially when you consider I grew up in New York City, have lived in London and Napa Valley and the Bay Area is my permanent home.\u003c/p>\n\u003cp>All this being said, when I plan a trip to my old home, I very much look forward to what I will eat when I'm there. Will I visit the places where I know the chefs and pastry chefs? Will I haunt my old workplaces? Will I eat all my favorite foods? Will I shop and cook in my host's kitchen? Will I eat at brand name places so that I have something to talk about when I get back or will I just eat in the places no one but real New Yorkers go? Will I eat solely for memory or will I want to try all the new things I've read about since I was there last?\u003c/p>\n\u003cp>The truth is that I eat foods in my old home that I can't find in my new one. I'm fiercely loyal to old haunts, places whose menus I can trust no matter what the current trend and flash-in-the-pan hip happening thang is. I bring my money to the people I love and have the most respect for. Chefs and pastry chefs whose work is something that inspires me, fills me with hope that one day my California home town will embrace these innovations.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My upcoming trip to New York will look different from ones I've taken in more recent years. Because I met and be-friended some spectacularly talented people at the \u003ca href=\"http://eggbeater.typepad.com/shuna/pastry_chef_conference_2007/index.html\">Pastry Chef Conference\u003c/a> in May, I will spend some time eating and working with some of these folks. I'll go to \u003ca href=\"http://www.danielnyc.com/daniel/\">Daniel\u003c/a> just for dessert and then with their pastry chef, Dominique Ansel, we will eat at \u003ca href=\"http://www.devinyc.com/\">Devi\u003c/a>, pastry chef Surbhi Sahnhi's post.\u003c/p>\n\u003cp>In the sweet theme, I'll make it into \u003ca href=\"http://www.chikalicious.com/\">Chikalicious\u003c/a> at least once. And if I have time, Pichet Ong's new place, \u003ca href=\"http://p-ong.com/\">P'ong\u003c/a>. And then there's always a detour to \u003ca href=\"http://www.laboratoriodelgelato.com/press.php\">Il Laboratorio del Gelato\u003c/a> on Orchard Street in the heart of the real Lower East Side. Maybe I'll get a kasha K'nish at \u003ca href=\"http://knishery.com/\">Yonah Schimmels\u003c/a> beforehand so I can convince myself I've eaten dinner.\u003c/p>\n\u003cp>It's not a trip to New York without one surprising dinner at the diminutive \u003ca href=\"http://www.prunerestaurant.com/\">Prune\u003c/a> on First Street. Whether chef/owner Gabrielle Hamilton is there or not, I like to bring her a California gift. This week I'll be stocking up on jars of jam from newcomer \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/04/sf_oakland_nibb.html\">Rachel Saunders\u003c/a> so that I can present unique gifts to the people I love. Prune is my favorite restaurant in NYC.\u003c/p>\n\u003cp>But for the food I grew up with, there will be frequent visits to \u003ca href=\"http://www.veselka.com/\">Veselka\u003c/a> for pierogi, cabbage soup and a chat with my father and stepmother over blintzes. I always have to have one steamed lobster dinner at \u003ca href=\"http://nymag.com/listings/restaurant/pearl-oyster-bar/\">Pearl Oyster Bar\u003c/a> on the tiny slanted street of Cornelia. When you grow up with steamers dipped in drawn butter and tasting of the chewy clammy sea, no nouveau California preparation of clams will satisfy.\u003c/p>\n\u003cp>It will be important for me to get sticky with \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/09/old_skool_shave.html\">coco helado\u003c/a> on a street corner if it's hot, and of course I'll be noshing on my old stand by in Coney Island, ridged french fries at \u003ca href=\"http://www.nathansfamous.com/\">Nathan's\u003c/a> and a cone of pastel green \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/07/nyc_coney_islan.html\">pistachio soft serve with colored sprinkles\u003c/a> on Neptune Avenue!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/NYC%20June%2005%20%28105%29.jpg\">\u003c/p>\n\u003cp>For a post Coney Island Mermaid Day Parade de-tox I might head over to my favorite macrobiotic restaurant \u003ca href=\"http://www.angelicakitchen.com/\">Angelica's\u003c/a>. I have to get my fix of their kooky \"cornbread,\" carrot spread and one small Dragon Bowl. And if I make it to Harlem I'll be going directly to \u003ca href=\"http://www.chowhound.com/topics/257262\">M&G's\u003c/a> for fried chicken. And if I want to roll out of my bed the next day to stand in line, I might head to \u003ca href=\"http://maps.google.com/maps?ie=utf-8&oe=utf-8&client=firefox-a&rls=org.mozilla:en-US:official&um=1&q=danal&near=New+York,+NY&fb=1&latlng=40730917,-73989513,3615824086388571847\">Danal\u003c/a> for brunch.\u003c/p>\n\u003cp>Saving the best for last, I am over-the-top excited that this will be the first time I'm going to Gerry Hayden and Claudia Fleming's restaurant \u003ca href=\"http://www.northforktableandinn.com/\">The North Fork Table & Inn\u003c/a> on Long Island. I used to work for Claudia Fleming at \u003ca href=\"http://www.gramercytavern.com/gramercy_tavern.html\">Gramercy Tavern\u003c/a> in the Flatiron District. This will be my first time seeing her since I threw a party at Citizen Cake for her incredible book \u003ca href=\"http://astore.amazon.com/eggbeater-20/detail/037550429X/103-8158779-7425444\">The Last Course\u003c/a>, a must have for anyone who loves to bake seasonal desserts. The day I made the reservation to eat and stay at the Inn I could not sleep.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/NYC%20June%2005%20%28110%29.jpg\">\u003c/p>\n\u003cp>So, you can see, I will be eating well in my old hometown. Like most people, I tend to eat the familiar when I'm home. I have plans with friends and family, old lovers and new, \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/06/ny_ny_i_heart_y.html\">bloggers\u003c/a>, chefs and pastry chefs. I have adventures planned and I will be taking my feet to places they'll go without direction.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you're looking for NYC restaurant recommendations, I still give them. But only if you're willing to try what a real New Yorker eats...\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/NYC%20October%2005%20%20rainy%20053.jpg\">\u003c/p>\n\u003cp>When you work in the restaurant business everyone you know, everyone you know's friends, in-laws and children, and everyone you've not met yet, comes to you for restaurant recommendations.\u003c/p>\n\u003cp>Needless to say I am extremely grateful that \u003ca href=\"http://www.chowhound.com/\">Chowhound\u003c/a> also exists. For it gets quite tiresome to be absolutely everyone's go to for breakfast, lunch, brunch and dinner suggestions. Especially when you consider I grew up in New York City, have lived in London and Napa Valley and the Bay Area is my permanent home.\u003c/p>\n\u003cp>All this being said, when I plan a trip to my old home, I very much look forward to what I will eat when I'm there. Will I visit the places where I know the chefs and pastry chefs? Will I haunt my old workplaces? Will I eat all my favorite foods? Will I shop and cook in my host's kitchen? Will I eat at brand name places so that I have something to talk about when I get back or will I just eat in the places no one but real New Yorkers go? Will I eat solely for memory or will I want to try all the new things I've read about since I was there last?\u003c/p>\n\u003cp>The truth is that I eat foods in my old home that I can't find in my new one. I'm fiercely loyal to old haunts, places whose menus I can trust no matter what the current trend and flash-in-the-pan hip happening thang is. I bring my money to the people I love and have the most respect for. Chefs and pastry chefs whose work is something that inspires me, fills me with hope that one day my California home town will embrace these innovations.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My upcoming trip to New York will look different from ones I've taken in more recent years. Because I met and be-friended some spectacularly talented people at the \u003ca href=\"http://eggbeater.typepad.com/shuna/pastry_chef_conference_2007/index.html\">Pastry Chef Conference\u003c/a> in May, I will spend some time eating and working with some of these folks. I'll go to \u003ca href=\"http://www.danielnyc.com/daniel/\">Daniel\u003c/a> just for dessert and then with their pastry chef, Dominique Ansel, we will eat at \u003ca href=\"http://www.devinyc.com/\">Devi\u003c/a>, pastry chef Surbhi Sahnhi's post.\u003c/p>\n\u003cp>In the sweet theme, I'll make it into \u003ca href=\"http://www.chikalicious.com/\">Chikalicious\u003c/a> at least once. And if I have time, Pichet Ong's new place, \u003ca href=\"http://p-ong.com/\">P'ong\u003c/a>. And then there's always a detour to \u003ca href=\"http://www.laboratoriodelgelato.com/press.php\">Il Laboratorio del Gelato\u003c/a> on Orchard Street in the heart of the real Lower East Side. Maybe I'll get a kasha K'nish at \u003ca href=\"http://knishery.com/\">Yonah Schimmels\u003c/a> beforehand so I can convince myself I've eaten dinner.\u003c/p>\n\u003cp>It's not a trip to New York without one surprising dinner at the diminutive \u003ca href=\"http://www.prunerestaurant.com/\">Prune\u003c/a> on First Street. Whether chef/owner Gabrielle Hamilton is there or not, I like to bring her a California gift. This week I'll be stocking up on jars of jam from newcomer \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/04/sf_oakland_nibb.html\">Rachel Saunders\u003c/a> so that I can present unique gifts to the people I love. Prune is my favorite restaurant in NYC.\u003c/p>\n\u003cp>But for the food I grew up with, there will be frequent visits to \u003ca href=\"http://www.veselka.com/\">Veselka\u003c/a> for pierogi, cabbage soup and a chat with my father and stepmother over blintzes. I always have to have one steamed lobster dinner at \u003ca href=\"http://nymag.com/listings/restaurant/pearl-oyster-bar/\">Pearl Oyster Bar\u003c/a> on the tiny slanted street of Cornelia. When you grow up with steamers dipped in drawn butter and tasting of the chewy clammy sea, no nouveau California preparation of clams will satisfy.\u003c/p>\n\u003cp>It will be important for me to get sticky with \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/09/old_skool_shave.html\">coco helado\u003c/a> on a street corner if it's hot, and of course I'll be noshing on my old stand by in Coney Island, ridged french fries at \u003ca href=\"http://www.nathansfamous.com/\">Nathan's\u003c/a> and a cone of pastel green \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/07/nyc_coney_islan.html\">pistachio soft serve with colored sprinkles\u003c/a> on Neptune Avenue!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/NYC%20June%2005%20%28105%29.jpg\">\u003c/p>\n\u003cp>For a post Coney Island Mermaid Day Parade de-tox I might head over to my favorite macrobiotic restaurant \u003ca href=\"http://www.angelicakitchen.com/\">Angelica's\u003c/a>. I have to get my fix of their kooky \"cornbread,\" carrot spread and one small Dragon Bowl. And if I make it to Harlem I'll be going directly to \u003ca href=\"http://www.chowhound.com/topics/257262\">M&G's\u003c/a> for fried chicken. And if I want to roll out of my bed the next day to stand in line, I might head to \u003ca href=\"http://maps.google.com/maps?ie=utf-8&oe=utf-8&client=firefox-a&rls=org.mozilla:en-US:official&um=1&q=danal&near=New+York,+NY&fb=1&latlng=40730917,-73989513,3615824086388571847\">Danal\u003c/a> for brunch.\u003c/p>\n\u003cp>Saving the best for last, I am over-the-top excited that this will be the first time I'm going to Gerry Hayden and Claudia Fleming's restaurant \u003ca href=\"http://www.northforktableandinn.com/\">The North Fork Table & Inn\u003c/a> on Long Island. I used to work for Claudia Fleming at \u003ca href=\"http://www.gramercytavern.com/gramercy_tavern.html\">Gramercy Tavern\u003c/a> in the Flatiron District. This will be my first time seeing her since I threw a party at Citizen Cake for her incredible book \u003ca href=\"http://astore.amazon.com/eggbeater-20/detail/037550429X/103-8158779-7425444\">The Last Course\u003c/a>, a must have for anyone who loves to bake seasonal desserts. The day I made the reservation to eat and stay at the Inn I could not sleep.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/NYC%20June%2005%20%28110%29.jpg\">\u003c/p>\n\u003cp>So, you can see, I will be eating well in my old hometown. Like most people, I tend to eat the familiar when I'm home. I have plans with friends and family, old lovers and new, \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/06/ny_ny_i_heart_y.html\">bloggers\u003c/a>, chefs and pastry chefs. I have adventures planned and I will be taking my feet to places they'll go without direction.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you're looking for NYC restaurant recommendations, I still give them. But only if you're willing to try what a real New Yorker eats...\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Jacques Pepin Gets Personal",
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"content": "\u003cp>Bonjour mes amis -- my apologies for the delay in posting this today. I've had an enfer (hell) of a time getting Blogger to upload my pics but I think all is well in cyberspace. Nothing a mid-afternoon glass of wine can't resolve 🙂 \u003ca href=\"http://www.amybsherman.com/\">\u003cb>A little culinary bird\u003c/b>\u003c/a> told me that \u003cb>Jacques Pepin\u003c/b> was going to be in town. One of his stops was an informal sit down with the \u003ca href=\"http://www.sfpfs.com/\">\u003cb>SFPFS\u003c/b>\u003c/a> (San Francisco Professional Food Society) moderated by \u003ca href=\"http://www.laurawerlin.com/\">\u003cb>Laura Werlin\u003c/b>\u003c/a>, artisanal cheese aficionada, at the Fairmont Hotel atop Nob Hill. \u003c/p>\n\u003cp>Mother Nature must be a Jacques Pepin fan because we were treated to some of the most gorgeous views imaginable set against a screaming blue sky. Jacques was in town promoting his latest book, \u003ca href=\"http://www.amazon.com/Chez-Jacques-Traditions-Rituals-Cook/dp/1584795719/ref=pd_bbs_sr_1/102-7595828-9126551?ie=UTF8&s=books&qid=1180219541&sr=1-1\">\u003cb>Chez Jacques\u003c/b>\u003c/a>, which means \"at Jacques' home\". He did a meet and greet for a good hour then had a sit down interview followed by a reception where the Fairmont culinary team treated us to some of Jacques' recipes from this book. Here are a few of his words of wisdom, snippets, quotes and delightful humor. \u003c/p>\n\u003cp>• In this book, Jacques focused on recipes from his home, hence the title, recipes that he cooks for himself and his wife or a big group of friends. He states, the point of eating is sharing food with family and friends, with sharing comes conversation, talking around a table. He quotes anthropologist Levi Strauss who claims that cooking food is nature transformed into culture. \u003c/p>\n\u003cp>• Jacques claims he is egocentric, egocentric to the food he loves. He goes on to explain that this is natural because you can't escape yourself because you are unique. If you like a restaurant, it is more a reflection of your tastes, aesthetics, preferences, palette, experiences than on the restaurant itself. \u003c/p>\n\u003cp>• Laura posed the question: \"How far should we go to buy our food?\" Jacques replied, the best food is always going to be the closest food, similar to the best table in a restaurant being the one closest to a waiter. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>• Another question asked about food trends in restaurants such as molecular gastronomy. His response was that chefs are thinking too much, turning it into fashion vs. trend. For example, Il Bulli is breaking new ground but locally no one would know what the dish is. If he took a dish out into the street of the town, no one would be able to identify it. He compares it to a haute couture Parisian fashion show. When you see thee crazy fashions, you think no one would ever wear it but eventually the techniques, such as the foam phenomenon, will trickle down and morph into mainstream dining. \u003c/p>\n\u003cp>• When asked about the Food Network and how chefs are now superstars, Jacques humbly refutes that chefs shouldn't take themselves so seriously, that we are all just soup merchants. Most chefs are basically craftsmen and technicians and some have extraordinary talent such as Thomas Keller. Jacques is also concerned with the lack of actual information on the Food Network - 24 hours a day of food shows but not one minute on actual factual information tackling today's culinary issues such as childhood obesity, diabetes, etc. There is no nutritionist, no investigating, we don't know anything about anything and the Food Network needs a show such as 60 Minutes that investigates and reports on food issues that are so prevalent in this country. \u003c/p>\n\u003cp>• An audience member asked Jacques the qualities of a good chef. He immediately fired off the following: hardworking, prompt, always there, attentive, fast, a good technician, and can work and get along with other people. These, he states emphatically, are more important than anything, even creativity. Once a chef is a master technician and if he has talent, then he can become an artist. Only then can he take everything he's learned, all his knowledge and experience and his own sense of aesthetics and start creating. \u003c/p>\n\u003cp>• Jacques tests all his own recipes along with his very discerning wife and assistant Norma. If they don't like it, the recipe doesn't go in the book! His collaborator on most of his books and shows, Susie Heller, also tests all his recipes in her home kitchen to ensure consistency. \u003c/p>\n\u003cp>• Jacques's next project is called The Artist's Table where he interviews accomplished artists, musicians, etc. to discover how their specific art translates to food and wine. He recently sat down with Itzhak Perlman who discussed the importance of food, using food synonyms to discuss how his music will sound and his love of cooking. When talking about the marriage of art and science, Jacques claims that you can't reduce a recipe to a scientific formula because every recipe incorporates that one chef's techniques, imagination, instinct and talent. If he gives the same recipe to 10 different people, he will get 10 different versions of the same dish because each person will naturally incorporate these traits. \u003c/p>\n\u003cp>• When asked about his favorite memory of Julia Child, Jacques smiled and laughed. The first show they did together had no recipes so it took them 2 years to write the follow-up book because the editors would have to replay the shows over and over to get exactly what they were putting into the dish. Another memory involves a visit to the set by a local sponsor, Kendall-Jackson. The producer Goeff Drummond, before the taping, confirmed with Jacques that they'd pour a glass of wine at the end of the segment. When the time came, Jacques poured himself a glass of wine and offered one to Julia. She graciously declined, declaring that she preferred a beer! The same thing happened when the Land O'Lakes sponsors were on the set. Jacques and Julia were making a pie crust and Jacques took out the butter. Julia announced she was going to make her pie crust with Crisco!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>• A poignant ending to the evening came when Jacques talked about how blessed his life is, how he is able to do what he loves for a living and if he could come back in a second life, he would come back as Jacques Pepin. The audience burst into applause in heartfelt agreement.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Bonjour mes amis -- my apologies for the delay in posting this today. I've had an enfer (hell) of a time getting Blogger to upload my pics but I think all is well in cyberspace. Nothing a mid-afternoon glass of wine can't resolve 🙂 \u003ca href=\"http://www.amybsherman.com/\">\u003cb>A little culinary bird\u003c/b>\u003c/a> told me that \u003cb>Jacques Pepin\u003c/b> was going to be in town. One of his stops was an informal sit down with the \u003ca href=\"http://www.sfpfs.com/\">\u003cb>SFPFS\u003c/b>\u003c/a> (San Francisco Professional Food Society) moderated by \u003ca href=\"http://www.laurawerlin.com/\">\u003cb>Laura Werlin\u003c/b>\u003c/a>, artisanal cheese aficionada, at the Fairmont Hotel atop Nob Hill. \u003c/p>\n\u003cp>Mother Nature must be a Jacques Pepin fan because we were treated to some of the most gorgeous views imaginable set against a screaming blue sky. Jacques was in town promoting his latest book, \u003ca href=\"http://www.amazon.com/Chez-Jacques-Traditions-Rituals-Cook/dp/1584795719/ref=pd_bbs_sr_1/102-7595828-9126551?ie=UTF8&s=books&qid=1180219541&sr=1-1\">\u003cb>Chez Jacques\u003c/b>\u003c/a>, which means \"at Jacques' home\". He did a meet and greet for a good hour then had a sit down interview followed by a reception where the Fairmont culinary team treated us to some of Jacques' recipes from this book. Here are a few of his words of wisdom, snippets, quotes and delightful humor. \u003c/p>\n\u003cp>• In this book, Jacques focused on recipes from his home, hence the title, recipes that he cooks for himself and his wife or a big group of friends. He states, the point of eating is sharing food with family and friends, with sharing comes conversation, talking around a table. He quotes anthropologist Levi Strauss who claims that cooking food is nature transformed into culture. \u003c/p>\n\u003cp>• Jacques claims he is egocentric, egocentric to the food he loves. He goes on to explain that this is natural because you can't escape yourself because you are unique. If you like a restaurant, it is more a reflection of your tastes, aesthetics, preferences, palette, experiences than on the restaurant itself. \u003c/p>\n\u003cp>• Laura posed the question: \"How far should we go to buy our food?\" Jacques replied, the best food is always going to be the closest food, similar to the best table in a restaurant being the one closest to a waiter. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>• Another question asked about food trends in restaurants such as molecular gastronomy. His response was that chefs are thinking too much, turning it into fashion vs. trend. For example, Il Bulli is breaking new ground but locally no one would know what the dish is. If he took a dish out into the street of the town, no one would be able to identify it. He compares it to a haute couture Parisian fashion show. When you see thee crazy fashions, you think no one would ever wear it but eventually the techniques, such as the foam phenomenon, will trickle down and morph into mainstream dining. \u003c/p>\n\u003cp>• When asked about the Food Network and how chefs are now superstars, Jacques humbly refutes that chefs shouldn't take themselves so seriously, that we are all just soup merchants. Most chefs are basically craftsmen and technicians and some have extraordinary talent such as Thomas Keller. Jacques is also concerned with the lack of actual information on the Food Network - 24 hours a day of food shows but not one minute on actual factual information tackling today's culinary issues such as childhood obesity, diabetes, etc. There is no nutritionist, no investigating, we don't know anything about anything and the Food Network needs a show such as 60 Minutes that investigates and reports on food issues that are so prevalent in this country. \u003c/p>\n\u003cp>• An audience member asked Jacques the qualities of a good chef. He immediately fired off the following: hardworking, prompt, always there, attentive, fast, a good technician, and can work and get along with other people. These, he states emphatically, are more important than anything, even creativity. Once a chef is a master technician and if he has talent, then he can become an artist. Only then can he take everything he's learned, all his knowledge and experience and his own sense of aesthetics and start creating. \u003c/p>\n\u003cp>• Jacques tests all his own recipes along with his very discerning wife and assistant Norma. If they don't like it, the recipe doesn't go in the book! His collaborator on most of his books and shows, Susie Heller, also tests all his recipes in her home kitchen to ensure consistency. \u003c/p>\n\u003cp>• Jacques's next project is called The Artist's Table where he interviews accomplished artists, musicians, etc. to discover how their specific art translates to food and wine. He recently sat down with Itzhak Perlman who discussed the importance of food, using food synonyms to discuss how his music will sound and his love of cooking. When talking about the marriage of art and science, Jacques claims that you can't reduce a recipe to a scientific formula because every recipe incorporates that one chef's techniques, imagination, instinct and talent. If he gives the same recipe to 10 different people, he will get 10 different versions of the same dish because each person will naturally incorporate these traits. \u003c/p>\n\u003cp>• When asked about his favorite memory of Julia Child, Jacques smiled and laughed. The first show they did together had no recipes so it took them 2 years to write the follow-up book because the editors would have to replay the shows over and over to get exactly what they were putting into the dish. Another memory involves a visit to the set by a local sponsor, Kendall-Jackson. The producer Goeff Drummond, before the taping, confirmed with Jacques that they'd pour a glass of wine at the end of the segment. When the time came, Jacques poured himself a glass of wine and offered one to Julia. She graciously declined, declaring that she preferred a beer! The same thing happened when the Land O'Lakes sponsors were on the set. Jacques and Julia were making a pie crust and Jacques took out the butter. Julia announced she was going to make her pie crust with Crisco!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>• A poignant ending to the evening came when Jacques talked about how blessed his life is, how he is able to do what he loves for a living and if he could come back in a second life, he would come back as Jacques Pepin. The audience burst into applause in heartfelt agreement.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/markfranzwdd-757568.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/markfranzwdd-757564.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Tanya Steel, editor-in-chief of Epicurious.com, and chefs Mark Franz, Jan Birnbaum, and Parke Ulrich invite you to San Francisco's \u003cb>\u003ca href=\"http://www.farallonrestaurant.com/\">Farallon\u003c/a>\u003c/b> for a dinner to benefit America's Second Harvest. The evening's special menu will feature dishes personally created by each chef, including diver scallop carpaccio, crispy maple pork belly, and roasted strawberry turnovers. \u003cbr>Click here to \u003cb>\u003ca href=\"https://www.wolff-smg.com/orders/epicurious/index.php?\">purchase tickets\u003c/a>\u003c/b>. Dates for this event in Chicago and New York have already sold out!\u003c/p>\n\u003cp>I talked to Mark Franz recently about the dinner and what's new:\u003c/p>\n\u003cp>\u003cb>For those who haven't dined at Farallon before, how would you describe it?\u003c/b>\u003cbr>It's fine dining, sophisticated and elegant. We keep our approach pretty simple in that it's all seasonal, our menu changes weekly and sometimes daily. We give people the whole package--great food and service and almost over the top design, it's whimsical but we take it seriously. It's not a stuffy restaurant people feel at home. Upscale but not pretentious. \u003c/p>\n\u003cp>\u003cb>What's your philosophy for putting a dish together?\u003c/b>\u003cbr>This really feels like one of the best times of the year right now--I'm not particularly religious but it seems like God has a plan, anything that's in season works together. Pick what's in season and it will work together that's my philosophy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>How did you choose what to feature for the Wine. Dine. Donate. menu?\u003c/b>\u003cbr>I'm using diver scallops--they are perfect, big and luscious and they aren't dipped, we get them fresh every day so there are no additives no extra water in them, they are extremely fresh and just magnificent. Three quarters of what I find in the supermarket I would send away. I picked something seasonal with fava beans and artichokes to go with the scallop carpaccio. Those two ingredients are a real marriage and I try to turn people on to them. All of that gets served with a gribiche which is an eggy sauce with capers and tarragon.\u003c/p>\n\u003cp>\u003cb>You've been working on the opening of Water Bar on the Embarcadero, what will that be like?\u003c/b>\u003cbr>The food will be clean and simple. It will be more provincial in the sense that the food will be grilled, roasted, less rich ingredients. In general, more simple, more straight ahead, everyday meals that are more mediterranean in approach less of the classic French approach you find at Farallon. What I'm doing at Water Bar is what I wanted to do at Farallon, more everyday than special occasion dining.\u003c/p>\n\u003cp>\u003cb>Farallon has been around for 10 years, what's new?\u003c/b>\u003cbr>The raw bar is new. When you come into the bar there is more excitement because the oysters are in the front not in the kitchen. We sell thousands of oysters but we were never listed as a raw bar so now we moved them into the bar. It's kind of like reinventing yourself but realistically the seafood is the same. If you haven't been in for a while you should check it out. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>What's it like working with Jan Birnbaum at Farallon?\u003c/b>\u003cbr>Jan worked here for the last year and a half---we've known each other for 30 years. We both try to utilize what's seasonal and make sense of it. There are no egos involved--Jan's influence shows up in that we do more charcuterie, he's known for braising meats and New Orleans style cooking of course. But we each choose dishes and see what works together. Seafood and pork work especially well together. There isn't a lot of fat on seafood so the pork belly adds a nice velvety layer.\u003c/p>\n\n",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0959.JPG\">\u003cbr>I lined up plates in the order they appeared on the menu. This trick helps cooks plate food with speed and efficiency during a busy service.\u003c/p>\n\u003cp>Last week many of you participated in having a bit of fun with your food. You played \u003ca href=\"http://www.kqed.org/weblog/food/2007/05/plated-desserts-game.jsp\">The Plated Dessert Menu Game!\u003c/a> Although it began as a lark, I must admit I might make this a regular thing if I get another pastry chef job in a restaurant. Many of you created a menu the likes of which I would not have thought of myself! Thank you! (I hope, of course, that it means you are adventurous eaters as well, supporting dedicated pastry chefs wherever you eat...)\u003c/p>\n\u003cp>Every day since \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/05/plated_dessert__2.html\">the dessert tasting\u003c/a>/job interview, my phone voicemail and email inbox has been full of one question, \"So, how did it go?\" But I don't know what to say. They sat, I plated, we ate, we talked, I left. There were 6 of them and one of me. The chef I've been discussing this position with for the last 4 months asked me to speak about what was on the table, another chef asked a lot of questions, a few comments were made and now it's all about the waiting game.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0956.JPG\">\u003c/p>\n\u003cp>I did get to be really nerdy when it came to talking about \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/12/butterscotch_pu.html\">the history of butterscotch\u003c/a>, and why a graham cracker is called that, and why one need \u003ca href=\"http://www.kqed.org/weblog/food/2007/05/rhubarb-verbena-sabayon-pastry-chef.jsp\">understand osmotic reciprocity when attempting to cook rhubarb\u003c/a>. That was extremely fun and satisfying!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0965.JPG\">\u003c/p>\n\u003cp>And it was amazing to see desserts that had been living in my head, as ideas or a dizzying array of free-floating components, come together on a plate, be set forth in front of humans, and eaten as if they were finished sentences, cohesive concrete visions. Like digital photography, plated dessert making can produce immediate results, an on-the-spot culmination of the conceptual and the actual.\u003c/p>\n\u003cp>Of course one hopes that one's desserts will also be delicious.\u003c/p>\n\u003cp>Without further ado, I give you The Menu presented as my dessert tasting on Monday May 14, 2007, 12 noon, at an undisclosed downtown San Francisco restaurant for the purpose of trying out for a pastry chef job:\u003c/p>\n\u003cp>Butterscotch Pot de creme with Pecan Shortbread\u003cbr>-- Extra component: chantilly.\u003cbr>Cherries & Cream, a Napoleon with Poetic License\u003cbr>-- Double vanilla shortbread, carnaroli rice pudding infused with California Bay Laurel, cherries reduced in cherry vinegar and pitted cherries au natural.\u003cbr>Ricotta Cheesecake with Crunchy Poached Rhubarb\u003cbr>-- Served with rhubarb-rose geranium sauce.\u003cbr>Warm Milk Chocolate with Various Chocolate Textures and Malted Ice Cream\u003cbr>-- El Rey milk chocolate veloute baked atop Devil's Food Cake lifted by cocoa meringue, warmed by hot fudge sauce and garnished with malt ice cream sitting on candied cacao nibs.\u003cbr>Hot Doughnuts with Blushing Sugar and An Egg Cream Chaser\u003cbr>-- \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/03/doughnuts_donut.html\">Pate a choux doughnuts\u003c/a> rolled in sugar made with mesquite flour, fleur de sel and ground cacao nibs served with vanilla bean egg cream.\u003cbr>Bright Lemon Baked Alaska, Brown Butter and Shuna's Famous Graham Crackers\u003cbr>-- Shuna's famous graham crackers sitting against lemon sherbet and brown butter ice cream hiding under torched Swiss meringue.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0963.JPG\">\u003cbr>The cherry Napoleon.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0964.JPG\">\u003cbr>Warm Milk Chocolate with Various Chocolate Textures and Malted Ice Cream.\u003c/p>\n\u003cp>I've written about a number of plated dessert tastings I've done in the past few years. Interested in knowing more? \u003ca href=\"http://eggbeater.typepad.com/shuna/plated_desserts/index.html\">Click here\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Thank you, all of you, for playing last week's game, reading, imagining, and coming along for the ride!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0959.JPG\">\u003cbr>I lined up plates in the order they appeared on the menu. This trick helps cooks plate food with speed and efficiency during a busy service.\u003c/p>\n\u003cp>Last week many of you participated in having a bit of fun with your food. You played \u003ca href=\"http://www.kqed.org/weblog/food/2007/05/plated-desserts-game.jsp\">The Plated Dessert Menu Game!\u003c/a> Although it began as a lark, I must admit I might make this a regular thing if I get another pastry chef job in a restaurant. Many of you created a menu the likes of which I would not have thought of myself! Thank you! (I hope, of course, that it means you are adventurous eaters as well, supporting dedicated pastry chefs wherever you eat...)\u003c/p>\n\u003cp>Every day since \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/05/plated_dessert__2.html\">the dessert tasting\u003c/a>/job interview, my phone voicemail and email inbox has been full of one question, \"So, how did it go?\" But I don't know what to say. They sat, I plated, we ate, we talked, I left. There were 6 of them and one of me. The chef I've been discussing this position with for the last 4 months asked me to speak about what was on the table, another chef asked a lot of questions, a few comments were made and now it's all about the waiting game.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0956.JPG\">\u003c/p>\n\u003cp>I did get to be really nerdy when it came to talking about \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/12/butterscotch_pu.html\">the history of butterscotch\u003c/a>, and why a graham cracker is called that, and why one need \u003ca href=\"http://www.kqed.org/weblog/food/2007/05/rhubarb-verbena-sabayon-pastry-chef.jsp\">understand osmotic reciprocity when attempting to cook rhubarb\u003c/a>. That was extremely fun and satisfying!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0965.JPG\">\u003c/p>\n\u003cp>And it was amazing to see desserts that had been living in my head, as ideas or a dizzying array of free-floating components, come together on a plate, be set forth in front of humans, and eaten as if they were finished sentences, cohesive concrete visions. Like digital photography, plated dessert making can produce immediate results, an on-the-spot culmination of the conceptual and the actual.\u003c/p>\n\u003cp>Of course one hopes that one's desserts will also be delicious.\u003c/p>\n\u003cp>Without further ado, I give you The Menu presented as my dessert tasting on Monday May 14, 2007, 12 noon, at an undisclosed downtown San Francisco restaurant for the purpose of trying out for a pastry chef job:\u003c/p>\n\u003cp>Butterscotch Pot de creme with Pecan Shortbread\u003cbr>-- Extra component: chantilly.\u003cbr>Cherries & Cream, a Napoleon with Poetic License\u003cbr>-- Double vanilla shortbread, carnaroli rice pudding infused with California Bay Laurel, cherries reduced in cherry vinegar and pitted cherries au natural.\u003cbr>Ricotta Cheesecake with Crunchy Poached Rhubarb\u003cbr>-- Served with rhubarb-rose geranium sauce.\u003cbr>Warm Milk Chocolate with Various Chocolate Textures and Malted Ice Cream\u003cbr>-- El Rey milk chocolate veloute baked atop Devil's Food Cake lifted by cocoa meringue, warmed by hot fudge sauce and garnished with malt ice cream sitting on candied cacao nibs.\u003cbr>Hot Doughnuts with Blushing Sugar and An Egg Cream Chaser\u003cbr>-- \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/03/doughnuts_donut.html\">Pate a choux doughnuts\u003c/a> rolled in sugar made with mesquite flour, fleur de sel and ground cacao nibs served with vanilla bean egg cream.\u003cbr>Bright Lemon Baked Alaska, Brown Butter and Shuna's Famous Graham Crackers\u003cbr>-- Shuna's famous graham crackers sitting against lemon sherbet and brown butter ice cream hiding under torched Swiss meringue.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0963.JPG\">\u003cbr>The cherry Napoleon.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0964.JPG\">\u003cbr>Warm Milk Chocolate with Various Chocolate Textures and Malted Ice Cream.\u003c/p>\n\u003cp>I've written about a number of plated dessert tastings I've done in the past few years. Interested in knowing more? \u003ca href=\"http://eggbeater.typepad.com/shuna/plated_desserts/index.html\">Click here\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Thank you, all of you, for playing last week's game, reading, imagining, and coming along for the ride!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Anthony Bourdain hit the nail on the head in his iconic book Kitchen Confidential, when he said, \"pastry chefs are the neurologists of the kitchen.\" We like things just so, and will stop only at premeditated murder, to make sure it stays this way. We are organized to the point of scary, and we guard our (often tiny) stations like junkyard dogs.\u003c/p>\n\u003cp>Pastry chefs like things clean, orderly, in excellent working order, and labeled. When I worked at \u003ca href=\"http://www.bolorestaurant.com/\">Bolo\u003c/a> in NYC, I would lock our station's chinois (fine mesh strainer) in my locker and would refuse the chef's request for it, even when he begged. I knew our pristine chinois would be introduced to garlic, or worse: a 4 oz. ladle. (If you must force something through this expensive, delicate piece of equipment, use the smallest ladle: 1-2 oz.)\u003c/p>\n\u003cp>As some of you know, I've spent the last seven days baking up a storm for \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/05/plated_dessert__1.html\">a major plated dessert tasting\u003c/a> I have today at noon. I'm working primarily out of restaurant kitchen in San Francisco, which is great because, in my one bedroom flat in Berkeley, I don't have a walk-in refrigerator. Nor do I have a row of burners and any number of ovens for various sensitive custards and buttery shortbread.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0930.JPG\">\u003c/p>\n\u003cp>But working out the details has been a logistical challenge. Lists and lists and lists get made, sometimes twice a day. I'm arranging time sensitive batters, freezing times, a fight for space in an extremely busy establishment, and I want the seven people eating my desserts today to taste the freshest of flavors! I've only been able to be in said kitchen from @ 6:30-9/10 AM a few days, and the rest of the time I'm testing components in my home. I've also wanted to build in time for testing, tasting and re-making if needed. Disasters always take more time than we think they will.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://sfgate.com/cgi-bin/blogs/sfgate/category?blogid=26&cat=840\">The trick to plated desserts is to create a menu that is all things to all people\u003c/a>. Desserts need to be:\u003cbr>Both comforting and innovative, cold and hot, soft and crunchy, smooth and toothsome, sweet and a little salty, a balance of acid and fat, pretty to look at, right-sized and worth the price (don't get me started on this), eaten only with one utensil, have a pronounce-able name on the menu, sweets the waiters like, something you want to eat after that which came before, have a plating style which matches the aesthetic of the dining room/savory food/the diner's outfits, seasonal or mostly chocolate, flavorful or too sweet, dumbed down or esoteric and conceptual.\u003c/p>\n\u003cp>As you can see, it's a tall order.\u003c/p>\n\u003cp>Pastry chefs are responsible for feeding you your last morsel. We can help you to leave happy or discouraged. We can save a mediocre meal or confuse a good one with awfulness. We can give you more of what you've been eating since the 80's: creme brulee, warm molten chocolate cake, apple tart, lemon bars, hot fudge sundaes and mint leaf garnishes. Or we can introduce you to fruits at their peak of flavor, subtle herb infused ice creams and pot de cremes, seemingly savory ingredients infiltrating the last course, and allow your imaginations to soar as we push the envelope for you.\u003c/p>\n\u003cp>If you trust the pastry chef, you can take virtual trips to sights unseen and explored! Beyond your wildest imaginings...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_7946.JPG\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_7945.JPG\">\u003cbr>The pastry chef's prep lists at \u003ca href=\"http://www.coirestaurant.com/\">Coi\u003c/a>.\u003c/p>\n\u003cp>To this end, I bring you a game. The Plated Dessert Menu Game.\u003c/p>\n\u003cp>I give you 6 mains, and a list of possible components. Each main needs at least 3 components to comprise one cohesive plated dessert. You can take creative license with one dessert and add a component that's not on the list, but you have to say why you chose to do so.\u003c/p>\n\u003cp>Mains:\u003c/p>\n\u003cp>1. Butterscotch pot de creme 2. Carnaroli rice pudding 3. Warm milk chocolate veloute 4. Ricotta cheesecake (this has no crust) 5. Pate a choux doughnuts 6. Lemon Sherbet\u003c/p>\n\u003cp>Components:\u003c/p>\n\u003cp>Crunchy poached rhubarb dice, Vanilla Egg Cream, Chantilly, Malt ice cream, Cherries, Brown Butter ice cream, Candied Citrus Zests, Mesquite flour, Rose geranium, Pecan shortbread, Warm chocolate sauce, Cherry vinegar, Double Vanilla Shortbread, Cocoa nibs, Fleur de Sel, Dacquoise, California Bay Laurel gelee, Shuna's Famous Graham Crackers, and Swiss meringue.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>GO!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Anthony Bourdain hit the nail on the head in his iconic book Kitchen Confidential, when he said, \"pastry chefs are the neurologists of the kitchen.\" We like things just so, and will stop only at premeditated murder, to make sure it stays this way. We are organized to the point of scary, and we guard our (often tiny) stations like junkyard dogs.\u003c/p>\n\u003cp>Pastry chefs like things clean, orderly, in excellent working order, and labeled. When I worked at \u003ca href=\"http://www.bolorestaurant.com/\">Bolo\u003c/a> in NYC, I would lock our station's chinois (fine mesh strainer) in my locker and would refuse the chef's request for it, even when he begged. I knew our pristine chinois would be introduced to garlic, or worse: a 4 oz. ladle. (If you must force something through this expensive, delicate piece of equipment, use the smallest ladle: 1-2 oz.)\u003c/p>\n\u003cp>As some of you know, I've spent the last seven days baking up a storm for \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/05/plated_dessert__1.html\">a major plated dessert tasting\u003c/a> I have today at noon. I'm working primarily out of restaurant kitchen in San Francisco, which is great because, in my one bedroom flat in Berkeley, I don't have a walk-in refrigerator. Nor do I have a row of burners and any number of ovens for various sensitive custards and buttery shortbread.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0930.JPG\">\u003c/p>\n\u003cp>But working out the details has been a logistical challenge. Lists and lists and lists get made, sometimes twice a day. I'm arranging time sensitive batters, freezing times, a fight for space in an extremely busy establishment, and I want the seven people eating my desserts today to taste the freshest of flavors! I've only been able to be in said kitchen from @ 6:30-9/10 AM a few days, and the rest of the time I'm testing components in my home. I've also wanted to build in time for testing, tasting and re-making if needed. Disasters always take more time than we think they will.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://sfgate.com/cgi-bin/blogs/sfgate/category?blogid=26&cat=840\">The trick to plated desserts is to create a menu that is all things to all people\u003c/a>. Desserts need to be:\u003cbr>Both comforting and innovative, cold and hot, soft and crunchy, smooth and toothsome, sweet and a little salty, a balance of acid and fat, pretty to look at, right-sized and worth the price (don't get me started on this), eaten only with one utensil, have a pronounce-able name on the menu, sweets the waiters like, something you want to eat after that which came before, have a plating style which matches the aesthetic of the dining room/savory food/the diner's outfits, seasonal or mostly chocolate, flavorful or too sweet, dumbed down or esoteric and conceptual.\u003c/p>\n\u003cp>As you can see, it's a tall order.\u003c/p>\n\u003cp>Pastry chefs are responsible for feeding you your last morsel. We can help you to leave happy or discouraged. We can save a mediocre meal or confuse a good one with awfulness. We can give you more of what you've been eating since the 80's: creme brulee, warm molten chocolate cake, apple tart, lemon bars, hot fudge sundaes and mint leaf garnishes. Or we can introduce you to fruits at their peak of flavor, subtle herb infused ice creams and pot de cremes, seemingly savory ingredients infiltrating the last course, and allow your imaginations to soar as we push the envelope for you.\u003c/p>\n\u003cp>If you trust the pastry chef, you can take virtual trips to sights unseen and explored! Beyond your wildest imaginings...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_7946.JPG\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_7945.JPG\">\u003cbr>The pastry chef's prep lists at \u003ca href=\"http://www.coirestaurant.com/\">Coi\u003c/a>.\u003c/p>\n\u003cp>To this end, I bring you a game. The Plated Dessert Menu Game.\u003c/p>\n\u003cp>I give you 6 mains, and a list of possible components. Each main needs at least 3 components to comprise one cohesive plated dessert. You can take creative license with one dessert and add a component that's not on the list, but you have to say why you chose to do so.\u003c/p>\n\u003cp>Mains:\u003c/p>\n\u003cp>1. Butterscotch pot de creme 2. Carnaroli rice pudding 3. Warm milk chocolate veloute 4. Ricotta cheesecake (this has no crust) 5. Pate a choux doughnuts 6. Lemon Sherbet\u003c/p>\n\u003cp>Components:\u003c/p>\n\u003cp>Crunchy poached rhubarb dice, Vanilla Egg Cream, Chantilly, Malt ice cream, Cherries, Brown Butter ice cream, Candied Citrus Zests, Mesquite flour, Rose geranium, Pecan shortbread, Warm chocolate sauce, Cherry vinegar, Double Vanilla Shortbread, Cocoa nibs, Fleur de Sel, Dacquoise, California Bay Laurel gelee, Shuna's Famous Graham Crackers, and Swiss meringue.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>GO!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0716.JPG\">\u003cbr>\nShuna Lydon & Sherry Yard, both on team #1.\u003c/p>\n\u003cp>A number of months ago I received an email from an old pastry chef of mine, \u003ca href=\"http://www.kqed.org/weblog/food/2006/01/shunas-famous-gingerbread.jsp\">Stephen Durfee\u003c/a>, who is now an instructor at \u003ca href=\"http://www.ciachef.edu/california/default.asp\">The Culinary Institute of America, Greystone campus in Napa Valley\u003c/a>. He was letting me know I would soon receive an invitation to \u003ca href=\"http://www.ciaprochef.com/bandp_2006/index.html\">The Fifth Annual Worlds of Flavor Baking & Pastry Arts Invitational Retreat\u003c/a>.\u003c/p>\n\u003cp>But I thought I would have to respectfully decline, because I am not currently working for a specific establishment. The only name on my chef's jacket is my own. I could not be more grateful that Stephen talked me out of my no.\u003c/p>\n\u003cp>For 3 1/2 days at the end of April I breathed, thought, emoted, questioned, hypothesized, puzzled over, laughed about, informed, taught, learned, listened, typed, photographed, argued and dreamt pastry and dessert making. {I also \"live-blogged\" it. Find the blow-by-blow \u003ca href=\"http://eggbeater.typepad.com/shuna/pastry_chef_conference_2007/index.html\">by clicking on this link\u003c/a>.}\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0704.JPG\">\u003cbr>\nNotes from the Ideation Session before we went into the kitchen to start creating.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0709.JPG\">\u003cbr>\nThe dessert ideas and chef teams that were formed our team's Ideation Session.\u003c/p>\n\u003cp>From 8:30 am until near 8 pm every day our 70 plus pastry chef and industry representatives' gaggle went from demonstration, to lecture, to lunch, and then at night many of us went out to dine and commiserate. On the last day and a half we were broken up into 5 teams on the basis of various themes and asked to create 4 desserts each.\u003c/p>\n\u003cp>Team #1, my own, was themed \"Health and Agriculture.\" In the one hour Ideation Session \u003ca href=\"http://www.pastryscoop.com/about_advisory_yard.html\">Sherry Yard\u003c/a> and I threw out a lot of excited ideas, were reigned in, we all picked partners and then walked into the palatial kitchens that make up CIA's kitchen classroom. For the 'fruit dessert' my cohort/teammate was Master Bread Baker \u003ca href=\"http://www.donrockwell.com/index.php?showtopic=346\">Mark Furstenberg\u003c/a> from Washington DC.\u003c/p>\n\u003cp>The idea was we would showcase one ingredient, rhubarb. Although rhubarb is not a fruit, it's what's most in season right this minute, and I wanted to show off a special method I have of cooking/treating it, so as to preserve its original integrity, its rhubarb-ness. I like to hot-sugar poach the stalk in such a way as to keep it's crunchy, sour nature. {For a full explanation and recipe, order the \u003ca href=\"http://www.ediblesanfrancisco.net/ESF/backissues.html\">Spring 2006 issue of Edible San Francisco\u003c/a>, where I went into great detail about osmotic reciprocity and why rhubarb always turns into mushy, stringy baby food when it's introduced to heat.}\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0732.JPG\">\u003cbr>\nVerbena from the Julia Child Gardens at CIA, infused cream and rhubarb juice.\u003c/p>\n\u003cp>Mark made a slightly savory biscotti of cornmeal and toasted almonds, and besides the rhubarb I wanted something to mediate the textures and flavors of the rhubarb and cornmeal cookie. \u003ca href=\"http://eggbeater.typepad.com/shuna/plated_desserts/index.html\">Plated dessert\u003c/a> making is about balance. Pastry chefs are always thinking about texture, flavor, presentation, sweetness, acid, production, size, plating speed, accessibility, temperature, and the food you ate before eating our courses. The best desserts are the ones not made on autopilot. Don't get me wrong, I like my lemon bars, chocolate eclairs and creme brulee, but I want the pastry chef to be paying attention to all the ingredients to produce the best possible taste sensation.\u003c/p>\n\u003cp>Because of rhubarb's high acid content, it likes to be married with fat. I ate at Gary Danko recently and was not surprised to see rhubarb paired with foie gras. Rhubarb likes butter, cream, creme fraiche, and eggs. But the actual flavor of rhubarb is fairly subtle. If I want a diner to really taste it, I try and make pairings that are of complementary, not competitive flavors.\u003c/p>\n\u003cp>To this end, I made a light and aromatic, herbaceous sabayon. Instead of wine or alcohol, though, I juiced rhubarb raw through an extractor. If you have time for all these steps I can guarantee you an elegant and voluptuous, seasonal dessert.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/markets/farmers/farm_41.php\">David Winsberg of Happy Quail Farm\u003c/a>\u003ca href=\"http://www.cuesa.org/markets/farmers/farm_41.php\">s\u003c/a> said that he'll have rhubarb through 'til August, but Sabayon is a perfect foil for most fresh fruits, especially berries and stone fruit.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0493.JPG\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0495.JPG\">\u003c/p>\n\u003cp>RHUBARB-VERBENA SABAYON\u003c/p>\n\u003cp>Large Egg Yolks 4-6 each\u003cbr>\nSugar 1/4 cup\u003cbr>\nHoney 3 Tablespoons + (2 Tablespoons: later)\u003cbr>\nSea or Kosher Salt Pinch\u003c/p>\n\u003cp>Rhubarb Juice 3/4 Cup\u003c/p>\n\u003cp>*Verbena, fresh The leaves from 3 stalks\u003cbr>\nHeavy Cream, not ultra pasteurized 2 Cups (I use Clover Organic.)\u003c/p>\n\u003cp>*\u003ca href=\"http://www.cuesa.org/markets/farmers/farm_54.php\">Knoll Farms\u003c/a> has some of the best Verbena available in the Bay Area.\u003c/p>\n\u003cp>1. Infuse cream and lightly crushed Verbena leaves and stems in a non-reactive pot by heating with low flame until hot. Shut off heat and let steep for at least one hour, preferably more. Do not allow mixture to boil. You can sprinkle in a little sugar to help with infusion.\u003cbr>\n2. After cream has steeped, turn flame to medium until hot to the touch and strain through a fine meshed sieve. Chill cream in ice batch until very cold. (This step may be done 1-2 days before making Sabayon.)\u003cbr>\n3. Combine first four ingredients in the bowl of a stand mixer. Whisk yolks to break apart before adding sugar and salt.\u003cbr>\n4. Set bowl over a pot of boiling water. Bottom of bowl should not touch water. The steam is what's cooking the Sabayon.\u003cbr>\n5. Whisk thoroughly and rapidly, without pause, and, using your other hand, pour rhubarb juice into yolks a little at a time, letting custard thicken a little before adding more. When all liquid has been added, whisk until mixture holds a visible \"trail\" and has become quite thick.\u003cbr>\n6. Place bowl on stand mixer fitted with a whisk attachment and set speed to medium. Add extra 2 Tablespoons of honey now. If it looks like honey spun to attach itself to the side of the bowl, stop mixer and scrape down Sabayon with a spatula to combine.\u003cbr>\n7. Increasing speed incrementally, whisk until custard is light and voluminous.\u003cbr>\n8. Whisk Verbena infused cream until soft peaks form.\u003cbr>\n9. When Sabayon is ready, transfer into a larger bowl.\u003cbr>\n10. Using the most pliable spatula in your kitchen, fold whipped cream into Sabayon in three distinctive additions. Fold intentionally, from the inside of the bowl to the outermost edge. Each stroke counts. If you over mix these two ingredients your Sabayon will deflate to the point of liquidization.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0742.JPG\">\u003cbr>\nRhubarb-Verbena Sabayon with Crunchy Poached Rhubarb, Corn-Almond Biscotti and Marshall Farms Star Thistle Honey. Pastry Chef Authors: Shuna Lydon & Mark Furstenberg.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sabayon keeps, refrigerated, for 1 day, but it is best the day it is made.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0716.JPG\">\u003cbr>\nShuna Lydon & Sherry Yard, both on team #1.\u003c/p>\n\u003cp>A number of months ago I received an email from an old pastry chef of mine, \u003ca href=\"http://www.kqed.org/weblog/food/2006/01/shunas-famous-gingerbread.jsp\">Stephen Durfee\u003c/a>, who is now an instructor at \u003ca href=\"http://www.ciachef.edu/california/default.asp\">The Culinary Institute of America, Greystone campus in Napa Valley\u003c/a>. He was letting me know I would soon receive an invitation to \u003ca href=\"http://www.ciaprochef.com/bandp_2006/index.html\">The Fifth Annual Worlds of Flavor Baking & Pastry Arts Invitational Retreat\u003c/a>.\u003c/p>\n\u003cp>But I thought I would have to respectfully decline, because I am not currently working for a specific establishment. The only name on my chef's jacket is my own. I could not be more grateful that Stephen talked me out of my no.\u003c/p>\n\u003cp>For 3 1/2 days at the end of April I breathed, thought, emoted, questioned, hypothesized, puzzled over, laughed about, informed, taught, learned, listened, typed, photographed, argued and dreamt pastry and dessert making. {I also \"live-blogged\" it. Find the blow-by-blow \u003ca href=\"http://eggbeater.typepad.com/shuna/pastry_chef_conference_2007/index.html\">by clicking on this link\u003c/a>.}\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0704.JPG\">\u003cbr>\nNotes from the Ideation Session before we went into the kitchen to start creating.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0709.JPG\">\u003cbr>\nThe dessert ideas and chef teams that were formed our team's Ideation Session.\u003c/p>\n\u003cp>From 8:30 am until near 8 pm every day our 70 plus pastry chef and industry representatives' gaggle went from demonstration, to lecture, to lunch, and then at night many of us went out to dine and commiserate. On the last day and a half we were broken up into 5 teams on the basis of various themes and asked to create 4 desserts each.\u003c/p>\n\u003cp>Team #1, my own, was themed \"Health and Agriculture.\" In the one hour Ideation Session \u003ca href=\"http://www.pastryscoop.com/about_advisory_yard.html\">Sherry Yard\u003c/a> and I threw out a lot of excited ideas, were reigned in, we all picked partners and then walked into the palatial kitchens that make up CIA's kitchen classroom. For the 'fruit dessert' my cohort/teammate was Master Bread Baker \u003ca href=\"http://www.donrockwell.com/index.php?showtopic=346\">Mark Furstenberg\u003c/a> from Washington DC.\u003c/p>\n\u003cp>The idea was we would showcase one ingredient, rhubarb. Although rhubarb is not a fruit, it's what's most in season right this minute, and I wanted to show off a special method I have of cooking/treating it, so as to preserve its original integrity, its rhubarb-ness. I like to hot-sugar poach the stalk in such a way as to keep it's crunchy, sour nature. {For a full explanation and recipe, order the \u003ca href=\"http://www.ediblesanfrancisco.net/ESF/backissues.html\">Spring 2006 issue of Edible San Francisco\u003c/a>, where I went into great detail about osmotic reciprocity and why rhubarb always turns into mushy, stringy baby food when it's introduced to heat.}\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0732.JPG\">\u003cbr>\nVerbena from the Julia Child Gardens at CIA, infused cream and rhubarb juice.\u003c/p>\n\u003cp>Mark made a slightly savory biscotti of cornmeal and toasted almonds, and besides the rhubarb I wanted something to mediate the textures and flavors of the rhubarb and cornmeal cookie. \u003ca href=\"http://eggbeater.typepad.com/shuna/plated_desserts/index.html\">Plated dessert\u003c/a> making is about balance. Pastry chefs are always thinking about texture, flavor, presentation, sweetness, acid, production, size, plating speed, accessibility, temperature, and the food you ate before eating our courses. The best desserts are the ones not made on autopilot. Don't get me wrong, I like my lemon bars, chocolate eclairs and creme brulee, but I want the pastry chef to be paying attention to all the ingredients to produce the best possible taste sensation.\u003c/p>\n\u003cp>Because of rhubarb's high acid content, it likes to be married with fat. I ate at Gary Danko recently and was not surprised to see rhubarb paired with foie gras. Rhubarb likes butter, cream, creme fraiche, and eggs. But the actual flavor of rhubarb is fairly subtle. If I want a diner to really taste it, I try and make pairings that are of complementary, not competitive flavors.\u003c/p>\n\u003cp>To this end, I made a light and aromatic, herbaceous sabayon. Instead of wine or alcohol, though, I juiced rhubarb raw through an extractor. If you have time for all these steps I can guarantee you an elegant and voluptuous, seasonal dessert.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/markets/farmers/farm_41.php\">David Winsberg of Happy Quail Farm\u003c/a>\u003ca href=\"http://www.cuesa.org/markets/farmers/farm_41.php\">s\u003c/a> said that he'll have rhubarb through 'til August, but Sabayon is a perfect foil for most fresh fruits, especially berries and stone fruit.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0493.JPG\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0495.JPG\">\u003c/p>\n\u003cp>RHUBARB-VERBENA SABAYON\u003c/p>\n\u003cp>Large Egg Yolks 4-6 each\u003cbr>\nSugar 1/4 cup\u003cbr>\nHoney 3 Tablespoons + (2 Tablespoons: later)\u003cbr>\nSea or Kosher Salt Pinch\u003c/p>\n\u003cp>Rhubarb Juice 3/4 Cup\u003c/p>\n\u003cp>*Verbena, fresh The leaves from 3 stalks\u003cbr>\nHeavy Cream, not ultra pasteurized 2 Cups (I use Clover Organic.)\u003c/p>\n\u003cp>*\u003ca href=\"http://www.cuesa.org/markets/farmers/farm_54.php\">Knoll Farms\u003c/a> has some of the best Verbena available in the Bay Area.\u003c/p>\n\u003cp>1. Infuse cream and lightly crushed Verbena leaves and stems in a non-reactive pot by heating with low flame until hot. Shut off heat and let steep for at least one hour, preferably more. Do not allow mixture to boil. You can sprinkle in a little sugar to help with infusion.\u003cbr>\n2. After cream has steeped, turn flame to medium until hot to the touch and strain through a fine meshed sieve. Chill cream in ice batch until very cold. (This step may be done 1-2 days before making Sabayon.)\u003cbr>\n3. Combine first four ingredients in the bowl of a stand mixer. Whisk yolks to break apart before adding sugar and salt.\u003cbr>\n4. Set bowl over a pot of boiling water. Bottom of bowl should not touch water. The steam is what's cooking the Sabayon.\u003cbr>\n5. Whisk thoroughly and rapidly, without pause, and, using your other hand, pour rhubarb juice into yolks a little at a time, letting custard thicken a little before adding more. When all liquid has been added, whisk until mixture holds a visible \"trail\" and has become quite thick.\u003cbr>\n6. Place bowl on stand mixer fitted with a whisk attachment and set speed to medium. Add extra 2 Tablespoons of honey now. If it looks like honey spun to attach itself to the side of the bowl, stop mixer and scrape down Sabayon with a spatula to combine.\u003cbr>\n7. Increasing speed incrementally, whisk until custard is light and voluminous.\u003cbr>\n8. Whisk Verbena infused cream until soft peaks form.\u003cbr>\n9. When Sabayon is ready, transfer into a larger bowl.\u003cbr>\n10. Using the most pliable spatula in your kitchen, fold whipped cream into Sabayon in three distinctive additions. Fold intentionally, from the inside of the bowl to the outermost edge. Each stroke counts. If you over mix these two ingredients your Sabayon will deflate to the point of liquidization.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0742.JPG\">\u003cbr>\nRhubarb-Verbena Sabayon with Crunchy Poached Rhubarb, Corn-Almond Biscotti and Marshall Farms Star Thistle Honey. Pastry Chef Authors: Shuna Lydon & Mark Furstenberg.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sabayon keeps, refrigerated, for 1 day, but it is best the day it is made.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"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",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"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": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"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.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"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.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
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