window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_133813": {
"type": "attachments",
"id": "bayareabites_133813",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "133813",
"found": true
},
"parent": 133812,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/imgl1246-2e1f3f0e8bf5a8224a932036bbcfc876f7bd2099-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/imgl1246-2e1f3f0e8bf5a8224a932036bbcfc876f7bd2099-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/imgl1246-2e1f3f0e8bf5a8224a932036bbcfc876f7bd2099-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/imgl1246-2e1f3f0e8bf5a8224a932036bbcfc876f7bd2099.jpg",
"width": 1939,
"height": 1452
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/imgl1246-2e1f3f0e8bf5a8224a932036bbcfc876f7bd2099-1020x764.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 764
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/imgl1246-2e1f3f0e8bf5a8224a932036bbcfc876f7bd2099-1200x899.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 899
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/imgl1246-2e1f3f0e8bf5a8224a932036bbcfc876f7bd2099-1920x1438.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1438
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/imgl1246-2e1f3f0e8bf5a8224a932036bbcfc876f7bd2099-800x599.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 599
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/imgl1246-2e1f3f0e8bf5a8224a932036bbcfc876f7bd2099-768x575.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 575
}
},
"publishDate": 1559242789,
"modified": 1559242895,
"caption": "Samin Nosrat, author of the cookbook Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking.",
"description": "Samin Nosrat, author of the cookbook \u003cem>Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking.\u003c/em>",
"title": "Samin Nosrat, author of the cookbook Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking.",
"credit": "Shereen Marisol Meraji",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_133785": {
"type": "attachments",
"id": "bayareabites_133785",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "133785",
"found": true
},
"parent": 133780,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/z-y-flaming-fish-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/z-y-flaming-fish-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/z-y-flaming-fish-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/z-y-flaming-fish.jpg",
"width": 1920,
"height": 1440
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/z-y-flaming-fish-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/z-y-flaming-fish-1200x900.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 900
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/z-y-flaming-fish-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/z-y-flaming-fish-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/z-y-flaming-fish-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
}
},
"publishDate": 1559077133,
"modified": 1559077183,
"caption": "Z & Y Restaurant's Flaming Fish in Chili Oil",
"description": "Z & Y Restaurant's Flaming Fish in Chili Oil",
"title": "z-y-flaming-fish",
"credit": "Check, Please! Bay Area",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_133699": {
"type": "attachments",
"id": "bayareabites_133699",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "133699",
"found": true
},
"parent": 133626,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-1200x800.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 800
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
}
},
"publishDate": 1558383771,
"modified": 1558383806,
"caption": "Chel Gilla stands in front of her restaurant, Tselogs.",
"description": "Chel Gilla stands in front of her restaurant, Tselogs.",
"title": "07-Tselogs",
"credit": "Celeste Noche",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_133641": {
"type": "attachments",
"id": "bayareabites_133641",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "133641",
"found": true
},
"parent": 133638,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/2019-Local-Kitchen_002-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/2019-Local-Kitchen_002-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/2019-Local-Kitchen_002-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/2019-Local-Kitchen_002.jpg",
"width": 1600,
"height": 1068
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/2019-Local-Kitchen_002-1020x681.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 681
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/2019-Local-Kitchen_002-1200x801.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 801
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/2019-Local-Kitchen_002-800x534.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 534
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/2019-Local-Kitchen_002-768x513.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 513
}
},
"publishDate": 1558034189,
"modified": 1558034259,
"caption": "A glimpse at Chef Nora Haron's new menu offerings at Local Kitchen.",
"description": "A glimpse at Chef Nora Haron's new menu offerings at Local Kitchen.",
"title": "local-kitchen-nora-haron-menu",
"credit": "Albert Law",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_133574": {
"type": "attachments",
"id": "bayareabites_133574",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "133574",
"found": true
},
"parent": 133568,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_PlatedFood_CreditKassieBorreson-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_PlatedFood_CreditKassieBorreson-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_PlatedFood_CreditKassieBorreson-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_PlatedFood_CreditKassieBorreson.jpg",
"width": 1920,
"height": 1281
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_PlatedFood_CreditKassieBorreson-1020x681.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 681
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_PlatedFood_CreditKassieBorreson-1200x801.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 801
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_PlatedFood_CreditKassieBorreson-1920x1281.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1281
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_PlatedFood_CreditKassieBorreson-800x534.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 534
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_PlatedFood_CreditKassieBorreson-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
}
},
"publishDate": 1557344617,
"modified": 1557344683,
"caption": "Plated fish at The Commissary",
"description": "Plated fish at The Commissary",
"title": "TheCommissary_PlatedFood_KB",
"credit": "Kassie Borreson",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_91166": {
"type": "attachments",
"id": "bayareabites_91166",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "91166",
"found": true
},
"parent": 91098,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/12/jp-set.jpg",
"width": 1000,
"height": 667
}
},
"publishDate": 1418874482,
"modified": 1418880677,
"caption": "Jacques Pépin smiling on the set of Heart & Soul",
"description": null,
"title": "jp-set",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_133424": {
"type": "attachments",
"id": "bayareabites_133424",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "133424",
"found": true
},
"parent": 133422,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/jardiniere-line-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/jardiniere-line-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/jardiniere-line-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/jardiniere-line.jpg",
"width": 1200,
"height": 800
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/jardiniere-line-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/jardiniere-line-1200x800.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 800
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/jardiniere-line-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/jardiniere-line-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
}
},
"publishDate": 1556304724,
"modified": 1556304770,
"caption": "From left: Carlos Godinaz, line cook,; Christinne Marmolejo, sous chef; Alan Lucero, line cook; Traci Des Jardins; Audie Golder, executive chef since 2009; Addison Savage, line cook; Nicole Placido, line cook.",
"description": "From left: Carlos Godinaz, line cook,; Christinne Marmolejo, sous chef; Alan Lucero, line cook; Traci Des Jardins; Audie Golder, executive chef since 2009; Addison Savage, line cook; Nicole Placido, line cook.",
"title": "jardiniere-line",
"credit": "Aubrie Pick",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_133404": {
"type": "attachments",
"id": "bayareabites_133404",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "133404",
"found": true
},
"parent": 0,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/lindsey-wagyu-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/lindsey-wagyu-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/lindsey-wagyu-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/lindsey-wagyu.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/lindsey-wagyu-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/lindsey-wagyu-1200x800.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 800
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/lindsey-wagyu-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/lindsey-wagyu-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/lindsey-wagyu-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
}
},
"publishDate": 1556147759,
"modified": 1556147779,
"caption": "50/50 crossbreed American Wagyu from Lindsey Ranch",
"description": "50/50 crossbreed American Wagyu from Lindsey Ranch",
"title": "lindsey-wagyu",
"credit": "Grace Cheung",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_133374": {
"type": "attachments",
"id": "bayareabites_133374",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "133374",
"found": true
},
"parent": 133371,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-861713806-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-861713806-160x106.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 106
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-861713806-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-861713806-e1556035668330.jpg",
"width": 1920,
"height": 1276
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-861713806-1020x678.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 678
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-861713806-1200x798.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 798
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-861713806-1920x1276.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1276
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-861713806-800x532.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 532
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-861713806-768x510.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 510
}
},
"publishDate": 1556035564,
"modified": 1556035662,
"caption": "Host Andrew Zimmern attends the Food Network & Cooking Channel New York City Wine & Food Festival Presented By Coca-Cola",
"description": "Host Andrew Zimmern attends the Food Network & Cooking Channel New York City Wine & Food Festival Presented By Coca-Cola",
"title": "food-network-andrew-zimmern-wine-food-festival",
"credit": "Theo Wargo",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_133041": {
"type": "attachments",
"id": "bayareabites_133041",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "133041",
"found": true
},
"parent": 133040,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Fried-Chicken-Pandan-Mochi-Waffle_Little-Skillet_credit-Albert-Law-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Fried-Chicken-Pandan-Mochi-Waffle_Little-Skillet_credit-Albert-Law-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Fried-Chicken-Pandan-Mochi-Waffle_Little-Skillet_credit-Albert-Law-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Fried-Chicken-Pandan-Mochi-Waffle_Little-Skillet_credit-Albert-Law.jpg",
"width": 1600,
"height": 1068
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Fried-Chicken-Pandan-Mochi-Waffle_Little-Skillet_credit-Albert-Law-1020x681.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 681
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Fried-Chicken-Pandan-Mochi-Waffle_Little-Skillet_credit-Albert-Law-1200x801.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 801
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Fried-Chicken-Pandan-Mochi-Waffle_Little-Skillet_credit-Albert-Law-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Fried-Chicken-Pandan-Mochi-Waffle_Little-Skillet_credit-Albert-Law-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Fried-Chicken-Pandan-Mochi-Waffle_Little-Skillet_credit-Albert-Law-800x534.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 534
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Fried-Chicken-Pandan-Mochi-Waffle_Little-Skillet_credit-Albert-Law-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Fried-Chicken-Pandan-Mochi-Waffle_Little-Skillet_credit-Albert-Law-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Fried-Chicken-Pandan-Mochi-Waffle_Little-Skillet_credit-Albert-Law-768x513.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 513
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Fried-Chicken-Pandan-Mochi-Waffle_Little-Skillet_credit-Albert-Law-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1552941681,
"modified": 1552941722,
"caption": "Fried chicken with Pandan Mochi Waffles from Little Skillet",
"description": "Fried chicken with Pandan Mochi Waffles from Little Skillet",
"title": "pandan-mochi-waffle-fried-chicken-little-skillet",
"credit": "Albert Law",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_133021": {
"type": "attachments",
"id": "bayareabites_133021",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "133021",
"found": true
},
"parent": 133012,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-blueberry-walnut-bread-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-blueberry-walnut-bread-160x97.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 97
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-blueberry-walnut-bread-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-blueberry-walnut-bread.jpg",
"width": 1920,
"height": 1160
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-blueberry-walnut-bread-1020x616.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 616
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-blueberry-walnut-bread-1200x725.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 725
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-blueberry-walnut-bread-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-blueberry-walnut-bread-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-blueberry-walnut-bread-800x483.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 483
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-blueberry-walnut-bread-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-blueberry-walnut-bread-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-blueberry-walnut-bread-1920x1160.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1160
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-blueberry-walnut-bread-768x464.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 464
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-blueberry-walnut-bread-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1552685747,
"modified": 1552946786,
"caption": "Blueberry Walnut Bread from Little Sky Bakery",
"description": "Blueberry Walnut Bread from Little Sky Bakery",
"title": "blueberry-walnut-bread-little-sky-bakery",
"credit": "Susan Hathaway",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_129829": {
"type": "attachments",
"id": "bayareabites_129829",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "129829",
"found": true
},
"parent": 129373,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-1200x800.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 800
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1532587312,
"modified": 1552516137,
"caption": "Ngoum Banana Salad from Nyum Bai",
"description": "Ngoum Banana Salad from Nyum Bai",
"title": "Ngoum-Banana-Salad-Nyum-Bai",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_133812": {
"type": "authors",
"id": "byline_bayareabites_133812",
"meta": {
"override": true
},
"slug": "byline_bayareabites_133812",
"name": "Karen Grigsby Bates",
"isLoading": false
},
"susanhathaway": {
"type": "authors",
"id": "5578",
"meta": {
"index": "authors_1716337520",
"id": "5578",
"found": true
},
"name": "Susan Hathaway",
"firstName": "Susan",
"lastName": "Hathaway",
"slug": "susanhathaway",
"email": "susan@redpenassoc.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "From making blob-shaped pancakes for her family at age 6 to presumptuously reinventing recipes from well-known chefs, Susan has had a life-long food love affair. You'll usually find her sniffing out great ingredient sources, locating intriguing food stories, inventing recipes and exercising like a demon as an antidote to her passion. This Bay Area native is a longtime food & wine journalist and blogger who has contributed to regional publications such as the San Jose Mercury News and its affiliates, Metro, San Francisco Chronicle, South Bay Accent, Urbanspoon and other epistles that are lucky enough not to have been killed off yet by the publishing crisis.",
"avatar": "https://secure.gravatar.com/avatar/50460b73cde689778bd54c5eb183c0993d24c99dd4ed52f8207c15a3af0d7a33?s=600&d=blank&r=g",
"twitter": null,
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Susan Hathaway | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/50460b73cde689778bd54c5eb183c0993d24c99dd4ed52f8207c15a3af0d7a33?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/50460b73cde689778bd54c5eb183c0993d24c99dd4ed52f8207c15a3af0d7a33?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/susanhathaway"
},
"gcheung": {
"type": "authors",
"id": "11404",
"meta": {
"index": "authors_1716337520",
"id": "11404",
"found": true
},
"name": "Grace Cheung",
"firstName": "Grace",
"lastName": "Cheung",
"slug": "gcheung",
"email": "gcheung@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Grace was a social media and digital producer at KQED, and her love of food keeps her busy! As an amateur photographer and chef, she documents her recipes, restaurant adventures, and more on her blog, \u003ca href=\"https://put-an-egg-on-it.com/\">Put An Egg On It\u003c/a>. You can mostly follow her eating adventures on Instagram at \u003ca href=\"https://www.instagram.com/gcheung28/\">@gcheung28\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "jpepinheart",
"roles": [
"editor"
]
},
{
"site": "about",
"roles": [
"author"
]
},
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": []
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Grace Cheung | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/gcheung"
},
"7x7bayarea": {
"type": "authors",
"id": "11590",
"meta": {
"index": "authors_1716337520",
"id": "11590",
"found": true
},
"name": "7x7 Bay Area",
"firstName": "7x7 Bay Area",
"lastName": null,
"slug": "7x7bayarea",
"email": "edit@7x7.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Founded in 2001, 7x7 is an independently owned and totally authentic guide to life in the San Francisco Bay Area. Our 24/7 online resource serves up stories on the best food and drink, arts and culture, style and design, hikes and wellness, regional travel, and more. Visit us anytime at \u003ca href=\"https://www.7x7.com/\">7x7.com\u003c/a>, and also find us on \u003ca href=\"https://www.facebook.com/7x7/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/7x7bayarea/\">Instagram\u003c/a>, and \u003ca href=\"https://twitter.com/7x7\">Twitter\u003c/a>. Plus, subscribe to our podcast, \u003ca href=\"https://itunes.apple.com/us/podcast/7x7-bay-area-people-will-talk/id1444756628\">\"People Will Talk,\"\u003c/a> for insightful interviews with Bay Area luminaries; you'll find it on iTunes and wherever you get your podcasts.",
"avatar": "https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g",
"twitter": null,
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": []
}
],
"headData": {
"title": "7x7 Bay Area | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/7x7bayarea"
},
"celestenoche": {
"type": "authors",
"id": "11602",
"meta": {
"index": "authors_1716337520",
"id": "11602",
"found": true
},
"name": "Celeste Noche",
"firstName": "Celeste",
"lastName": "Noche",
"slug": "celestenoche",
"email": "hello@celestenoche.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Celeste Noche is a visual journalist based between San Francisco, CA and Portland, OR. She specializes in food and travel stories, and dreams about Mitchell's ube ice cream daily. Her work has been published in \u003cem>The San Francisco Chronicle\u003c/em>, \u003cem>Portland Monthly\u003c/em>, and \u003cem>The New York Times\u003c/em>.",
"avatar": "https://secure.gravatar.com/avatar/82ab0201a1052683645891156eb988e8?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"author"
]
}
],
"headData": {
"title": "Celeste Noche | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/82ab0201a1052683645891156eb988e8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/82ab0201a1052683645891156eb988e8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/celestenoche"
}
},
"pagesReducer": {
"bayareabites_category_chefs": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"score": 13.558194
},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"title": "chefs",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 4
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=chefs",
"seeMore": false,
"paginated": true,
"page": 4
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_133812": {
"type": "posts",
"id": "bayareabites_133812",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "133812",
"score": null,
"sort": [
1559243465000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1559243465,
"format": "audio",
"disqusTitle": "Samin Nosrat Is Making Space At The Table",
"title": "Samin Nosrat Is Making Space At The Table",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_130841,bayareabites_131646' label='More Samin Nosrat News']\u003c/p>\n\u003cp>Because of her food journalism, the food world has been well aware of Samin Nosrat for several years. But she became a household name when two things happened: First, her book \u003cem>Salt, Fat, Acid Heat: Mastering The Art of Good Cooking\u003c/em> \u003ca href=\"https://www.saveur.com/cookbook-club-review-salt-fat-acid-heat\">became a runaway bestseller last year\u003c/a>. \u003c/p>\n\u003cp>The book explored the mysteries of cooking for the home chef, and garnered just about every award a cookbook could get. In the words of Nosrat's mentor, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> (chef-owner of the legendary Berkeley restaurant Chez Panisse,) \u003cem>Salt, Fat, Acid, Heat\u003c/em> \"not only teaches you how to cook, but captures how it should feel to cook: full of exploration, spontaneity and joy.\"\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/codeswitch/2019/05/20190529_codeswitch_1230am_samin_nosrat.mp3\u003c/p>\n\u003cp>As if that weren't enough, \u003ca href=\"https://youtu.be/2oKbs4jAf7M\">Nosrat filmed a four-part docuseries with Netflix last fall\u003c/a>, and which was also called \u003cem>Salt, Fat, Acid, Heat\u003c/em>. In it, she travels to Italy to explore the importance of fat (olive oil! Parmesan!); to Japan to see salt harvested and soy and miso fermented; then to Yucatán, Mexico to see how acid, in the form of sour oranges, enhances dishes; and finally back to California to show us how heat transforms meats and vegetables.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After the Netflix series, Nosrat became so well known it became hard to walk down the street or into her favorite grocery store without being stopped by fans and yes, people with questions. (So many questions!) And sometimes just thanks. She recalled the Iranian father in Oakland who thanked her for speaking to his daughters, who were Iranian and African American. \"Thank you for showing them what is possible,\" he told her.\u003c/p>\n\u003cp>Nosrat is that rare thing: a woman of color in the upper echelons of the snarky, hyper-competitive food world. Her columns appear regularly in \u003cem>The New York Times\u003c/em>, she travels the country lecturing about food and culture and doing cooking demonstrations. She is acutely aware of her unicorn status, and spends a lot of time thinking about how to push wider the door she's managed to open so she won't be the Only One in the public eye.\u003c/p>\n\u003cp>Recently she was in Los Angeles, and stopped by Shereen Marisol Meraji's home to cook and chat with Shereen and me in the backyard. Since summer's officially started, we asked her about \u003ca href=\"https://cooking.nytimes.com/recipes/1020213-mast-o-khiar-persian-cucumber-and-herb-yogurt\">Mast-o Khiar\u003c/a> and \u003ca href=\"https://cooking.nytimes.com/recipes/1020212-salad-e-shirazi-persian-cucumber-tomato-and-onion-salad?action=click&module=RecirculationRibbon&pgType=recipedetails&rank=4\">Salad-e Shirazi\u003c/a>, a couple of Persian dishes that work well on hot days. (These came from her \u003cem>New York Times\u003c/em> article \u003ca href=\"https://www.nytimes.com/2019/05/14/dining/persian-food-recipes-samin-nosrat.html\">Samin Nosrat's Ten Essential Persian Recipes\u003c/a> — you can get the recipes without having to go behind the paywall until June 12.) Her recipes are as delicious as her laugh, which burbles into conversation often and easily.\u003c/p>\n\u003cp>Here's an excerpt from our interview. It has been edited and condensed for clarity.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Code Switch:\u003c/strong> You were born and grew up in San Diego, the child of parents who immigrated from Iran. A lot of immigrant families, wherever they're from, try to get comfortable in their new country by cooking what they ate in the old one. But American grocery stores are...American. They probably were missing a lot of stuff your mom needed when she first got here, decades ago. Did she have to forage for ingredients? Do you have to now?\u003c/p>\n\u003cp>\u003cstrong>Samin Nosrat:\u003c/strong> My mom would go everywhere she could to find the right thing, but if it didn't turn up, you know, we'd use flour tortillas instead of lavash bread to make the \u003ca href=\"https://www.saltfatacidheat.com/heat/pavo-en-escabeche\">Tahdig\u003c/a>. So I think cooking is all about being scrappy, no matter where you're from and where you are. It's using what you've got to make something good. I think immigrants in general are put into a lot more challenging situations. But I think that lead to a lot of really incredible creativity when we went to school.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> Did you and your sister bring your lunch?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> Yeah. We had PB&J, but we also had these things called \u003cem>kotlets --\u003c/em> they're sort of like little meatloaf patties. And \u003ca href=\"https://www.bonappetit.com/recipe/persian-herb-and-leek-frittata\">\u003cem>kuku sabzi\u003c/em>\u003c/a> -- kind of a really herby, green frittata. [My mom] also made a lot of Iranian spaghetti.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> Iranian spaghetti?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> Yep, we call it espaghetti; it's like an Iranian fantasy of what Italian meat sauce is. It had chopped mushrooms, onions, beef (because there's no pork in Iran) and a ton of tomato sauce. And a ton of dried oregano. And she would cook it and then she would mix it and then she put it back in the pot and make tahdig out of it. So there's like a spaghetti tahdig which is really good. The pasta was absorbing the excess liquid from the sauce and it was super delicious! And for leftovers for school we would put the espaghetti in a pita pocket --double carbs!\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> So food was one way your mother held onto her culture and passed it on to you. She also spoke Farsi to you, y'all went to Persian school...\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> On \u003cem>Saturday\u003c/em>! While everyone else got to watch cartoons and hang out! But now I'm so grateful for it. I think she did such a good job — I was never ashamed I was Iranian, never embarrassed about it at all. So that was a nice thing. I did feel very different than everyone else in San Diego, though.\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133817\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/samin-nosrat-salad-e-shirazi-002-_custom-3864db6c5fa1e2fe93e7421059468b9d4cef3b2e-s700-c85.jpg\" alt=\"Salad-E Shirazi\" width=\"700\" height=\"436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-salad-e-shirazi-002-_custom-3864db6c5fa1e2fe93e7421059468b9d4cef3b2e-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-salad-e-shirazi-002-_custom-3864db6c5fa1e2fe93e7421059468b9d4cef3b2e-s700-c85-160x100.jpg 160w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cbr>\n\u003cstrong>CS:\u003c/strong> Iranian? Persian? Most of us don't know the culture very well, and we don't want to offend by using the wrong word. Or are they different words for the same thing?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> I tend to use both words, Persian and Iranian, interchangeably, but not everybody does that. To me, I feel like often we're forced to hide behind the term Persian to decide to create distance between this image of what Iranians are that has been perpetuated in the media, certainly for my entire lifetime, which is one of two things: a terrorist or [the reality show] \u003ca href=\"https://www.bravotv.com/shahs-of-sunset\">\u003cem>Shahs of Sunset\u003c/em>\u003c/a>. There's so much more! But you see one Iranian person and suddenly everyone uses that as the point of reference to know everything about your whole culture.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> Talk a little bit about the pressure of identity. You kind of stand out among your food world peers, none of whom look like you.\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> It's so hard. It's really hard. I mean, I think about trying my best to convey in every word and action that I'm only representing me. But it doesn't matter what I say. You know because people are gonna perceive what they want to perceive.\u003c/p>\n\u003cp>The example I always use is this joke: True diversity is not when there's the excellent black person, the excellent Iranian chef or whatever. It's when there's as much black and brown and queer mediocrity as there is white mediocrity.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> We imagine that when these recipes came out, identified as Ten Essentials, you got a lot of feedback—and clapback—from your fellow Iranians. Maybe you used an ingredient they didn't or you cooked the dish a slightly different way and how dare you? That kind of thing?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> Most of the feedback has been positive, but there have been times when they weren't. Like my mom is in one of the episodes of Salt, Fat, Acid, Heat, and we cooked Persian rice together. It didn't turn out perfectly for many reasons, including television production is hard! My mom was on a schedule and we didn't have time to do it again. So in fact right after we took it out, I said—on camera—\"every Iranian lady in the world is going to have something to say about this!\" There was one tweet the other day where somebody was like \"Ok, she and her mother ruined the Tahdig on the show—what a waste of saffron!\"\u003c/p>\n\u003cp>I blocked him—then I unblocked him and retweeted it with a comment saying, \"Call me when \u003cem>you\u003c/em> take \u003cem>your \u003c/em>immigrant mother on camera and make a perfect tahdig!\"\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133818\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/samin-nosrat-mast-o-khiar-002-_custom-677458d7ac515b3a6596a3afee880f1b1b419e46-s700-c85.jpg\" alt=\"\" width=\"700\" height=\"436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-mast-o-khiar-002-_custom-677458d7ac515b3a6596a3afee880f1b1b419e46-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-mast-o-khiar-002-_custom-677458d7ac515b3a6596a3afee880f1b1b419e46-s700-c85-160x100.jpg 160w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cbr>\n\u003cstrong>CS:\u003c/strong> Sometimes when there's only one person from a certain background in a particular space, that pioneering person opens the door for others, so it isn't fused shut again. But some want to shut the door behind them, and be the Only One in the room.\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> I don't want to be the only one, but there's something special about being the only one, right? I'm the child of immigrants, and there was always a garage filled with food, just in case, and you kept money under the mattress. You were always prepared, because you couldn't trust that you were being taken care of. So that translated into my life into a lot of opportunity hoarding. My first urge when I get asked to do things is, \"Oh this is my last shot; this is mine. I'm going to say yes to this, because if you don't ask me, who are you going to get?\"\u003c/p>\n\u003cp>But you know what? I had to calm down and trust that if I say \"no\" this time, it will come around again. Or another chance will. I'll get another shot, and it actually doesn't harm me at all to help somebody else. I have just gotten so much more out of sharing than I ever have from hoarding.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/codeswitch/2019/05/30/726375712/samin-nosrat-is-making-space-at-the-table\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
"disqusIdentifier": "133812 https://ww2.kqed.org/bayareabites/?p=133812",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/05/30/samin-nosrat-is-making-space-at-the-table/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1610,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 28
},
"modified": 1559243465,
"excerpt": "Nosrat is that rare thing: a woman of color in the upper echelons of the hyper-competitive food world. She is acutely aware of her unicorn status— and taking steps to try and change that.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Nosrat is that rare thing: a woman of color in the upper echelons of the hyper-competitive food world. She is acutely aware of her unicorn status— and taking steps to try and change that.",
"title": "Samin Nosrat Is Making Space At The Table | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Samin Nosrat Is Making Space At The Table",
"datePublished": "2019-05-30T12:11:05-07:00",
"dateModified": "2019-05-30T12:11:05-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "samin-nosrat-is-making-space-at-the-table",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=726375712&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Karen Grigsby Bates",
"nprStoryDate": "Thu, 30 May 2019 14:00:17 -0400",
"nprLastModifiedDate": "Thu, 30 May 2019 14:00:17 -0400",
"nprHtmlLink": "https://www.npr.org/sections/codeswitch/2019/05/30/726375712/samin-nosrat-is-making-space-at-the-table?ft=nprml&f=726375712",
"nprAudio": "https://ondemand.npr.org/anon.npr-mp3/npr/codeswitch/2019/05/20190529_codeswitch_1230am_samin_nosrat.mp3?orgId=1&topicId=1015&d=1473&story=726375712&ft=nprml&f=726375712",
"audioTrackLength": 1473,
"nprImageAgency": "Shereen Marisol Meraji",
"nprAudioM3u": "http://api.npr.org/m3u/1728305727-706c0c.m3u?orgId=1&topicId=1015&d=1473&story=726375712&ft=nprml&f=726375712",
"nprStoryId": "726375712",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 30 May 2019 14:00:00 -0400",
"path": "/bayareabites/133812/samin-nosrat-is-making-space-at-the-table",
"audioUrl": "https://ondemand.npr.org/anon.npr-mp3/npr/codeswitch/2019/05/20190529_codeswitch_1230am_samin_nosrat.mp3?orgId=1&topicId=1015&d=1473&story=726375712&ft=nprml&f=726375712",
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_130841,bayareabites_131646",
"label": "More Samin Nosrat News "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Because of her food journalism, the food world has been well aware of Samin Nosrat for several years. But she became a household name when two things happened: First, her book \u003cem>Salt, Fat, Acid Heat: Mastering The Art of Good Cooking\u003c/em> \u003ca href=\"https://www.saveur.com/cookbook-club-review-salt-fat-acid-heat\">became a runaway bestseller last year\u003c/a>. \u003c/p>\n\u003cp>The book explored the mysteries of cooking for the home chef, and garnered just about every award a cookbook could get. In the words of Nosrat's mentor, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> (chef-owner of the legendary Berkeley restaurant Chez Panisse,) \u003cem>Salt, Fat, Acid, Heat\u003c/em> \"not only teaches you how to cook, but captures how it should feel to cook: full of exploration, spontaneity and joy.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "nprOneAudioLink",
"attributes": {
"named": {
"src": "https://ondemand.npr.org/anon.npr-mp3/npr/codeswitch/2019/05/20190529_codeswitch_1230am_samin_nosrat.mp3"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As if that weren't enough, \u003ca href=\"https://youtu.be/2oKbs4jAf7M\">Nosrat filmed a four-part docuseries with Netflix last fall\u003c/a>, and which was also called \u003cem>Salt, Fat, Acid, Heat\u003c/em>. In it, she travels to Italy to explore the importance of fat (olive oil! Parmesan!); to Japan to see salt harvested and soy and miso fermented; then to Yucatán, Mexico to see how acid, in the form of sour oranges, enhances dishes; and finally back to California to show us how heat transforms meats and vegetables.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After the Netflix series, Nosrat became so well known it became hard to walk down the street or into her favorite grocery store without being stopped by fans and yes, people with questions. (So many questions!) And sometimes just thanks. She recalled the Iranian father in Oakland who thanked her for speaking to his daughters, who were Iranian and African American. \"Thank you for showing them what is possible,\" he told her.\u003c/p>\n\u003cp>Nosrat is that rare thing: a woman of color in the upper echelons of the snarky, hyper-competitive food world. Her columns appear regularly in \u003cem>The New York Times\u003c/em>, she travels the country lecturing about food and culture and doing cooking demonstrations. She is acutely aware of her unicorn status, and spends a lot of time thinking about how to push wider the door she's managed to open so she won't be the Only One in the public eye.\u003c/p>\n\u003cp>Recently she was in Los Angeles, and stopped by Shereen Marisol Meraji's home to cook and chat with Shereen and me in the backyard. Since summer's officially started, we asked her about \u003ca href=\"https://cooking.nytimes.com/recipes/1020213-mast-o-khiar-persian-cucumber-and-herb-yogurt\">Mast-o Khiar\u003c/a> and \u003ca href=\"https://cooking.nytimes.com/recipes/1020212-salad-e-shirazi-persian-cucumber-tomato-and-onion-salad?action=click&module=RecirculationRibbon&pgType=recipedetails&rank=4\">Salad-e Shirazi\u003c/a>, a couple of Persian dishes that work well on hot days. (These came from her \u003cem>New York Times\u003c/em> article \u003ca href=\"https://www.nytimes.com/2019/05/14/dining/persian-food-recipes-samin-nosrat.html\">Samin Nosrat's Ten Essential Persian Recipes\u003c/a> — you can get the recipes without having to go behind the paywall until June 12.) Her recipes are as delicious as her laugh, which burbles into conversation often and easily.\u003c/p>\n\u003cp>Here's an excerpt from our interview. It has been edited and condensed for clarity.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Code Switch:\u003c/strong> You were born and grew up in San Diego, the child of parents who immigrated from Iran. A lot of immigrant families, wherever they're from, try to get comfortable in their new country by cooking what they ate in the old one. But American grocery stores are...American. They probably were missing a lot of stuff your mom needed when she first got here, decades ago. Did she have to forage for ingredients? Do you have to now?\u003c/p>\n\u003cp>\u003cstrong>Samin Nosrat:\u003c/strong> My mom would go everywhere she could to find the right thing, but if it didn't turn up, you know, we'd use flour tortillas instead of lavash bread to make the \u003ca href=\"https://www.saltfatacidheat.com/heat/pavo-en-escabeche\">Tahdig\u003c/a>. So I think cooking is all about being scrappy, no matter where you're from and where you are. It's using what you've got to make something good. I think immigrants in general are put into a lot more challenging situations. But I think that lead to a lot of really incredible creativity when we went to school.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> Did you and your sister bring your lunch?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> Yeah. We had PB&J, but we also had these things called \u003cem>kotlets --\u003c/em> they're sort of like little meatloaf patties. And \u003ca href=\"https://www.bonappetit.com/recipe/persian-herb-and-leek-frittata\">\u003cem>kuku sabzi\u003c/em>\u003c/a> -- kind of a really herby, green frittata. [My mom] also made a lot of Iranian spaghetti.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> Iranian spaghetti?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> Yep, we call it espaghetti; it's like an Iranian fantasy of what Italian meat sauce is. It had chopped mushrooms, onions, beef (because there's no pork in Iran) and a ton of tomato sauce. And a ton of dried oregano. And she would cook it and then she would mix it and then she put it back in the pot and make tahdig out of it. So there's like a spaghetti tahdig which is really good. The pasta was absorbing the excess liquid from the sauce and it was super delicious! And for leftovers for school we would put the espaghetti in a pita pocket --double carbs!\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> So food was one way your mother held onto her culture and passed it on to you. She also spoke Farsi to you, y'all went to Persian school...\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> On \u003cem>Saturday\u003c/em>! While everyone else got to watch cartoons and hang out! But now I'm so grateful for it. I think she did such a good job — I was never ashamed I was Iranian, never embarrassed about it at all. So that was a nice thing. I did feel very different than everyone else in San Diego, though.\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133817\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/samin-nosrat-salad-e-shirazi-002-_custom-3864db6c5fa1e2fe93e7421059468b9d4cef3b2e-s700-c85.jpg\" alt=\"Salad-E Shirazi\" width=\"700\" height=\"436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-salad-e-shirazi-002-_custom-3864db6c5fa1e2fe93e7421059468b9d4cef3b2e-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-salad-e-shirazi-002-_custom-3864db6c5fa1e2fe93e7421059468b9d4cef3b2e-s700-c85-160x100.jpg 160w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cbr>\n\u003cstrong>CS:\u003c/strong> Iranian? Persian? Most of us don't know the culture very well, and we don't want to offend by using the wrong word. Or are they different words for the same thing?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> I tend to use both words, Persian and Iranian, interchangeably, but not everybody does that. To me, I feel like often we're forced to hide behind the term Persian to decide to create distance between this image of what Iranians are that has been perpetuated in the media, certainly for my entire lifetime, which is one of two things: a terrorist or [the reality show] \u003ca href=\"https://www.bravotv.com/shahs-of-sunset\">\u003cem>Shahs of Sunset\u003c/em>\u003c/a>. There's so much more! But you see one Iranian person and suddenly everyone uses that as the point of reference to know everything about your whole culture.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> Talk a little bit about the pressure of identity. You kind of stand out among your food world peers, none of whom look like you.\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> It's so hard. It's really hard. I mean, I think about trying my best to convey in every word and action that I'm only representing me. But it doesn't matter what I say. You know because people are gonna perceive what they want to perceive.\u003c/p>\n\u003cp>The example I always use is this joke: True diversity is not when there's the excellent black person, the excellent Iranian chef or whatever. It's when there's as much black and brown and queer mediocrity as there is white mediocrity.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> We imagine that when these recipes came out, identified as Ten Essentials, you got a lot of feedback—and clapback—from your fellow Iranians. Maybe you used an ingredient they didn't or you cooked the dish a slightly different way and how dare you? That kind of thing?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> Most of the feedback has been positive, but there have been times when they weren't. Like my mom is in one of the episodes of Salt, Fat, Acid, Heat, and we cooked Persian rice together. It didn't turn out perfectly for many reasons, including television production is hard! My mom was on a schedule and we didn't have time to do it again. So in fact right after we took it out, I said—on camera—\"every Iranian lady in the world is going to have something to say about this!\" There was one tweet the other day where somebody was like \"Ok, she and her mother ruined the Tahdig on the show—what a waste of saffron!\"\u003c/p>\n\u003cp>I blocked him—then I unblocked him and retweeted it with a comment saying, \"Call me when \u003cem>you\u003c/em> take \u003cem>your \u003c/em>immigrant mother on camera and make a perfect tahdig!\"\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133818\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/samin-nosrat-mast-o-khiar-002-_custom-677458d7ac515b3a6596a3afee880f1b1b419e46-s700-c85.jpg\" alt=\"\" width=\"700\" height=\"436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-mast-o-khiar-002-_custom-677458d7ac515b3a6596a3afee880f1b1b419e46-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-mast-o-khiar-002-_custom-677458d7ac515b3a6596a3afee880f1b1b419e46-s700-c85-160x100.jpg 160w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cbr>\n\u003cstrong>CS:\u003c/strong> Sometimes when there's only one person from a certain background in a particular space, that pioneering person opens the door for others, so it isn't fused shut again. But some want to shut the door behind them, and be the Only One in the room.\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> I don't want to be the only one, but there's something special about being the only one, right? I'm the child of immigrants, and there was always a garage filled with food, just in case, and you kept money under the mattress. You were always prepared, because you couldn't trust that you were being taken care of. So that translated into my life into a lot of opportunity hoarding. My first urge when I get asked to do things is, \"Oh this is my last shot; this is mine. I'm going to say yes to this, because if you don't ask me, who are you going to get?\"\u003c/p>\n\u003cp>But you know what? I had to calm down and trust that if I say \"no\" this time, it will come around again. Or another chance will. I'll get another shot, and it actually doesn't harm me at all to help somebody else. I have just gotten so much more out of sharing than I ever have from hoarding.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/codeswitch/2019/05/30/726375712/samin-nosrat-is-making-space-at-the-table\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/133812/samin-nosrat-is-making-space-at-the-table",
"authors": [
"byline_bayareabites_133812"
],
"categories": [
"bayareabites_63",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_10916",
"bayareabites_1593"
],
"tags": [
"bayareabites_13366",
"bayareabites_11897",
"bayareabites_15182",
"bayareabites_16272",
"bayareabites_11896",
"bayareabites_4149"
],
"featImg": "bayareabites_133813",
"label": "bayareabites"
},
"bayareabites_133780": {
"type": "posts",
"id": "bayareabites_133780",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "133780",
"score": null,
"sort": [
1559077579000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1559077579,
"format": "standard",
"disqusTitle": "71 Bay Area Restaurants Make the Cut for 2019 Michelin Guide California Bib Gourmand List",
"title": "71 Bay Area Restaurants Make the Cut for 2019 Michelin Guide California Bib Gourmand List",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='news_11709433' label='More Michelin News']\u003c/p>\n\u003cp>Today, Michelin released their list of Bib Gourmand establishments in the very first \u003ca href=\"https://michelinmedia.com/pages/blog/detail/article/c0/a852/\">Michelin Guide California\u003c/a>. Made up of 151 restaurants from all over California, the list covers 36 different types of cuisine, and the restaurants are all affordable (depending on your budget). Michelin's Bib Gourmand restaurants are all \"restaurants that serve high-quality meals which include two courses and a glass of wine or dessert for $40 or less\".\u003c/p>\n\u003cp>A few \u003ca href=\"https://www.kqed.org/checkplease\">Check, Please! Bay Area restaurants\u003c/a>—featured in the past or coming up this season—made it onto the list, like Pausa, Z & Y Restaurant and more. Diners might not be too surprised to see other much talked about names picked out like Thomas Keller's La Calenda (an inspector praised it saying \"The chef’s Oaxacan upbringing shines through in regional Mexican cuisine\") and Nyum Bai (owner Nite Yun was nominated for a James Beard Award, was a 2018 Eater Young Gun and her restaurant made it onto Bon Appetit's Hot Ten list).\u003c/p>\n\u003cp>See the full list of Bay Area restaurants who made the cut below (the new additions are bolded). You can read the inspectors' notes from their visit on \u003ca href=\"https://michelinmedia.com/\">Michelin's website\u003c/a>, but you can also rewatch our guests' reviews for some of these restaurants on Check, Please! Bay Area. If they appeared on the show, we linked to the respective episode or written review.\u003c/p>\n\u003cp>\u003cb>NOTE:\u003c/b> Restaurants who earn a Bib Gourmand are not eligible for a star in the same year, so any of the restaurants you see below \u003cb>will not\u003c/b> be getting any Michelin stars in 2019.\u003c/p>\n\u003cul>\n\u003cli>Anchor Oyster Bar // San Francisco, Castro\u003ca href=\"https://www.youtube.com/watch?v=eg26S7hNhs8\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>A16 // San Francisco, Marina\u003c/li>\n\u003cli>Backyard // Sonoma County, Forestville\u003c/li>\n\u003cli>Bistro Aix // San Francisco, Marina\u003c/li>\n\u003cli>Bravas // Sonoma County, Healdsburg\u003c/li>\n\u003cli>Bywater (The) // South Bay, Los Gatos\u003c/li>\n\u003cli>\u003cstrong>Canon // Sacramento\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Chalkboard // Sonoma County, Healdsburg\u003c/strong>\u003c/li>\n\u003cli>China Village // East Bay, Albany \u003ca href=\"https://www.kqed.org/checkplease/175/china-village-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ciccio // Napa Valley, Yountville\u003c/li>\n\u003cli>Comal // East Bay, Berkeley\u003c/li>\n\u003cli>Cook St. Helena // Napa Valley, St. Helena\u003c/li>\n\u003cli>Coqueta // San Francisco, Financial District\u003c/li>\n\u003cli>Corso // East Bay, Berkeley\u003c/li>\n\u003cli>Cotogna // San Francisco, North Beach\u003c/li>\n\u003cli>Delfina // San Francisco, Mission\u003c/li>\n\u003cli>Del Popolo // San Francisco, Financial District\u003c/li>\n\u003cli>Diavola // Sonoma County, Geyserville\u003c/li>\n\u003cli>Dosa // San Francisco, Marina\u003c/li>\n\u003cli>Dyafa // East Bay, Oakland\u003c/li>\n\u003cli>El Molino Central // Sonoma \u003ca href=\"https://www.kqed.org/checkplease/18232/check-please-bay-area-reviews-bistro-don-giovanni-el-molino-central-1760\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Farmhouse Kitchen Thai // San Francisco, Mission \u003ca href=\"https://www.kqed.org/checkplease/18066/check-please-bay-area-season-12-reviews-farmhouse-kitchen-ovo-tavern-eatery-anatolian-kitchen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Farmstead // Napa Valley, St. Helena \u003ca href=\"https://ww2.kqed.org/checkplease/2017/05/25/check-please-bay-area-season-12-reviews-monkey-king-pub-and-grub-farmstead-at-long-meadow-ranch-grand-lake-kitchen/\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Frank Fat’s // Sacramento\u003c/strong>\u003c/li>\n\u003cli>Glen Ellen Star // Sonoma County, Glen Ellen \u003ca href=\"https://www.kqed.org/checkplease/18458/check-please-bay-area-reviews-rustys-southern-jupiter-glen-ellen-star\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Grace’s Table // Napa Valley, Napa\u003c/li>\n\u003cli>Gran Electrica // Napa Valley, Napa\u003c/li>\n\u003cli>Great China // East Bay, Berkeley\u003c/li>\n\u003cli>\u003cstrong>Harborview // San Francisco, Financial District\u003c/strong>\u003c/li>\n\u003cli>Insalata's // Marin, San Anselmo \u003ca href=\"https://www.kqed.org/checkplease/38/insalatas-reviews\">\u003cstrong> (Read the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ippuku // East Bay, Berkeley\u003c/li>\n\u003cli>Izakaya Rintaro // San Francisco, Mission\u003c/li>\n\u003cli>Kokkari Estiatorio // San Francisco, North Beach (\u003cstrong>CPBA alum)\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>La Calenda // Napa Valley\u003c/strong>\u003c/li>\n\u003cli>Lai Hong Lounge // San Francisco, North Beach\u003c/li>\n\u003cli>Luna Mexican Kitchen // South Bay, San Jose\u003c/li>\n\u003cli>Millennium // East Bay, Oakland\u003c/li>\n\u003cli>\u003cstrong>Mother // Sacramento\u003c/strong>\u003c/li>\n\u003cli>M.Y. China // San Francisco, SoMa \u003ca href=\"https://www.kqed.org/checkplease/10957/m-y-china-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Nopalito // San Francisco, Civic Center\u003c/li>\n\u003cli>Nyum Bai // East Bay, Oakland\u003c/li>\n\u003cli>Oenotri // Napa Valley, Napa\u003c/li>\n\u003cli>Okane // San Francisco, SoMa\u003c/li>\n\u003cli>Orchard City Kitchen // South Bay, Campbell\u003c/li>\n\u003cli>Pausa // Peninsula, San Mateo \u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Pig in a Pickle // Marin, Corte Madera\u003c/strong>\u003c/li>\n\u003cli>Playa // Marin, Mill Valley\u003c/li>\n\u003cli>Poggio // Marin, Sausalito \u003ca href=\"https://www.youtube.com/watch?v=344bXW7uxyQ\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ramen Gaijin // Sonoma County, Sebastopol \u003ca href=\"https://www.kqed.org/checkplease/19773/check-please-bay-area-reviews-4505-burgers-bbq-ramen-gaijin-eight-tables-by-george-chen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Redd Wood // Napa Valley, Yountville\u003c/li>\n\u003cli>Risibisi // Sonoma County, Petaluma \u003ca href=\"https://www.kqed.org/checkplease/5125/risibisi-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Royal Feast // Peninsula, Millbrae\u003c/li>\n\u003cli>Sichuan Home // San Francisco, Richmond & Sunset\u003c/li>\n\u003cli>1601 Bar & Kitchen // San Francisco, SoMa \u003ca href=\"https://www.kqed.org/checkplease/17525/check-please-bay-area-reviews-heartbaker-the-cook-and-her-farmer-1601-bar-kitchen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Soba Ichi // East Bay, Oakland\u003c/li>\n\u003cli>Sociale // San Francisco, Marina\u003ca href=\"https://www.youtube.com/watch?v=GtQekPwuI4k\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Starbelly // San Francisco, Castro\u003c/li>\n\u003cli>\u003cstrong>Stockhome // Sonoma County\u003c/strong>\u003c/li>\n\u003cli>Sushi Ran // Marin, Sausalito\u003c/li>\n\u003cli>Teni East Kitchen // East Bay, Oakland\u003c/li>\n\u003cli>Thai House // East Bay, Danville\u003c/li>\n\u003cli>Trestle // San Francisco, Financial District\u003c/li>\n\u003cli>Tsubasa // San Francisco, Civic Center\u003c/li>\n\u003cli>Vesta // Peninsula, Redwood City\u003c/li>\n\u003cli>Village Sake // Marin, Fairfax\u003c/li>\n\u003cli>wonderful // Peninsula, Millbrae\u003c/li>\n\u003cli>Wood Tavern // East Bay, Oakland \u003ca href=\"https://www.kqed.org/checkplease/9479/wood-tavern-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cb>YAFA // Monterey, Carmel-by-the-Sea\u003c/b>\u003c/li>\n\u003cli>Yank Sing // San Francisco, SoMa\u003c/li>\n\u003cli>\u003cstrong>Z & Y Bistro // San Francisco, Nob Hill\u003c/strong>\u003c/li>\n\u003cli>Z & Y // San Francisco, Nob Hill \u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Zero Zero // San Francisco, SoMa\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "133780 https://ww2.kqed.org/bayareabites/?p=133780",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/05/28/71-bay-area-restaurants-make-the-cut-for-2019-michelin-guide-california-bib-gourmand-list/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 696,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 7
},
"modified": 1559146344,
"excerpt": "In the very first Michelin Guide California, the Bay Area made a strong showing, taking 71 out of 151 spots.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In the very first Michelin Guide California, the Bay Area made a strong showing, taking 71 out of 151 spots.",
"title": "71 Bay Area Restaurants Make the Cut for 2019 Michelin Guide California Bib Gourmand List | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "71 Bay Area Restaurants Make the Cut for 2019 Michelin Guide California Bib Gourmand List",
"datePublished": "2019-05-28T14:06:19-07:00",
"dateModified": "2019-05-29T09:12:24-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "71-bay-area-restaurants-make-the-cut-for-2019-michelin-guide-california-bib-gourmand-list",
"status": "publish",
"path": "/bayareabites/133780/71-bay-area-restaurants-make-the-cut-for-2019-michelin-guide-california-bib-gourmand-list",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "news_11709433",
"label": "More Michelin News "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Today, Michelin released their list of Bib Gourmand establishments in the very first \u003ca href=\"https://michelinmedia.com/pages/blog/detail/article/c0/a852/\">Michelin Guide California\u003c/a>. Made up of 151 restaurants from all over California, the list covers 36 different types of cuisine, and the restaurants are all affordable (depending on your budget). Michelin's Bib Gourmand restaurants are all \"restaurants that serve high-quality meals which include two courses and a glass of wine or dessert for $40 or less\".\u003c/p>\n\u003cp>A few \u003ca href=\"https://www.kqed.org/checkplease\">Check, Please! Bay Area restaurants\u003c/a>—featured in the past or coming up this season—made it onto the list, like Pausa, Z & Y Restaurant and more. Diners might not be too surprised to see other much talked about names picked out like Thomas Keller's La Calenda (an inspector praised it saying \"The chef’s Oaxacan upbringing shines through in regional Mexican cuisine\") and Nyum Bai (owner Nite Yun was nominated for a James Beard Award, was a 2018 Eater Young Gun and her restaurant made it onto Bon Appetit's Hot Ten list).\u003c/p>\n\u003cp>See the full list of Bay Area restaurants who made the cut below (the new additions are bolded). You can read the inspectors' notes from their visit on \u003ca href=\"https://michelinmedia.com/\">Michelin's website\u003c/a>, but you can also rewatch our guests' reviews for some of these restaurants on Check, Please! Bay Area. If they appeared on the show, we linked to the respective episode or written review.\u003c/p>\n\u003cp>\u003cb>NOTE:\u003c/b> Restaurants who earn a Bib Gourmand are not eligible for a star in the same year, so any of the restaurants you see below \u003cb>will not\u003c/b> be getting any Michelin stars in 2019.\u003c/p>\n\u003cul>\n\u003cli>Anchor Oyster Bar // San Francisco, Castro\u003ca href=\"https://www.youtube.com/watch?v=eg26S7hNhs8\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>A16 // San Francisco, Marina\u003c/li>\n\u003cli>Backyard // Sonoma County, Forestville\u003c/li>\n\u003cli>Bistro Aix // San Francisco, Marina\u003c/li>\n\u003cli>Bravas // Sonoma County, Healdsburg\u003c/li>\n\u003cli>Bywater (The) // South Bay, Los Gatos\u003c/li>\n\u003cli>\u003cstrong>Canon // Sacramento\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Chalkboard // Sonoma County, Healdsburg\u003c/strong>\u003c/li>\n\u003cli>China Village // East Bay, Albany \u003ca href=\"https://www.kqed.org/checkplease/175/china-village-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ciccio // Napa Valley, Yountville\u003c/li>\n\u003cli>Comal // East Bay, Berkeley\u003c/li>\n\u003cli>Cook St. Helena // Napa Valley, St. Helena\u003c/li>\n\u003cli>Coqueta // San Francisco, Financial District\u003c/li>\n\u003cli>Corso // East Bay, Berkeley\u003c/li>\n\u003cli>Cotogna // San Francisco, North Beach\u003c/li>\n\u003cli>Delfina // San Francisco, Mission\u003c/li>\n\u003cli>Del Popolo // San Francisco, Financial District\u003c/li>\n\u003cli>Diavola // Sonoma County, Geyserville\u003c/li>\n\u003cli>Dosa // San Francisco, Marina\u003c/li>\n\u003cli>Dyafa // East Bay, Oakland\u003c/li>\n\u003cli>El Molino Central // Sonoma \u003ca href=\"https://www.kqed.org/checkplease/18232/check-please-bay-area-reviews-bistro-don-giovanni-el-molino-central-1760\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Farmhouse Kitchen Thai // San Francisco, Mission \u003ca href=\"https://www.kqed.org/checkplease/18066/check-please-bay-area-season-12-reviews-farmhouse-kitchen-ovo-tavern-eatery-anatolian-kitchen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Farmstead // Napa Valley, St. Helena \u003ca href=\"https://ww2.kqed.org/checkplease/2017/05/25/check-please-bay-area-season-12-reviews-monkey-king-pub-and-grub-farmstead-at-long-meadow-ranch-grand-lake-kitchen/\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Frank Fat’s // Sacramento\u003c/strong>\u003c/li>\n\u003cli>Glen Ellen Star // Sonoma County, Glen Ellen \u003ca href=\"https://www.kqed.org/checkplease/18458/check-please-bay-area-reviews-rustys-southern-jupiter-glen-ellen-star\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Grace’s Table // Napa Valley, Napa\u003c/li>\n\u003cli>Gran Electrica // Napa Valley, Napa\u003c/li>\n\u003cli>Great China // East Bay, Berkeley\u003c/li>\n\u003cli>\u003cstrong>Harborview // San Francisco, Financial District\u003c/strong>\u003c/li>\n\u003cli>Insalata's // Marin, San Anselmo \u003ca href=\"https://www.kqed.org/checkplease/38/insalatas-reviews\">\u003cstrong> (Read the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ippuku // East Bay, Berkeley\u003c/li>\n\u003cli>Izakaya Rintaro // San Francisco, Mission\u003c/li>\n\u003cli>Kokkari Estiatorio // San Francisco, North Beach (\u003cstrong>CPBA alum)\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>La Calenda // Napa Valley\u003c/strong>\u003c/li>\n\u003cli>Lai Hong Lounge // San Francisco, North Beach\u003c/li>\n\u003cli>Luna Mexican Kitchen // South Bay, San Jose\u003c/li>\n\u003cli>Millennium // East Bay, Oakland\u003c/li>\n\u003cli>\u003cstrong>Mother // Sacramento\u003c/strong>\u003c/li>\n\u003cli>M.Y. China // San Francisco, SoMa \u003ca href=\"https://www.kqed.org/checkplease/10957/m-y-china-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Nopalito // San Francisco, Civic Center\u003c/li>\n\u003cli>Nyum Bai // East Bay, Oakland\u003c/li>\n\u003cli>Oenotri // Napa Valley, Napa\u003c/li>\n\u003cli>Okane // San Francisco, SoMa\u003c/li>\n\u003cli>Orchard City Kitchen // South Bay, Campbell\u003c/li>\n\u003cli>Pausa // Peninsula, San Mateo \u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Pig in a Pickle // Marin, Corte Madera\u003c/strong>\u003c/li>\n\u003cli>Playa // Marin, Mill Valley\u003c/li>\n\u003cli>Poggio // Marin, Sausalito \u003ca href=\"https://www.youtube.com/watch?v=344bXW7uxyQ\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ramen Gaijin // Sonoma County, Sebastopol \u003ca href=\"https://www.kqed.org/checkplease/19773/check-please-bay-area-reviews-4505-burgers-bbq-ramen-gaijin-eight-tables-by-george-chen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Redd Wood // Napa Valley, Yountville\u003c/li>\n\u003cli>Risibisi // Sonoma County, Petaluma \u003ca href=\"https://www.kqed.org/checkplease/5125/risibisi-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Royal Feast // Peninsula, Millbrae\u003c/li>\n\u003cli>Sichuan Home // San Francisco, Richmond & Sunset\u003c/li>\n\u003cli>1601 Bar & Kitchen // San Francisco, SoMa \u003ca href=\"https://www.kqed.org/checkplease/17525/check-please-bay-area-reviews-heartbaker-the-cook-and-her-farmer-1601-bar-kitchen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Soba Ichi // East Bay, Oakland\u003c/li>\n\u003cli>Sociale // San Francisco, Marina\u003ca href=\"https://www.youtube.com/watch?v=GtQekPwuI4k\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Starbelly // San Francisco, Castro\u003c/li>\n\u003cli>\u003cstrong>Stockhome // Sonoma County\u003c/strong>\u003c/li>\n\u003cli>Sushi Ran // Marin, Sausalito\u003c/li>\n\u003cli>Teni East Kitchen // East Bay, Oakland\u003c/li>\n\u003cli>Thai House // East Bay, Danville\u003c/li>\n\u003cli>Trestle // San Francisco, Financial District\u003c/li>\n\u003cli>Tsubasa // San Francisco, Civic Center\u003c/li>\n\u003cli>Vesta // Peninsula, Redwood City\u003c/li>\n\u003cli>Village Sake // Marin, Fairfax\u003c/li>\n\u003cli>wonderful // Peninsula, Millbrae\u003c/li>\n\u003cli>Wood Tavern // East Bay, Oakland \u003ca href=\"https://www.kqed.org/checkplease/9479/wood-tavern-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cb>YAFA // Monterey, Carmel-by-the-Sea\u003c/b>\u003c/li>\n\u003cli>Yank Sing // San Francisco, SoMa\u003c/li>\n\u003cli>\u003cstrong>Z & Y Bistro // San Francisco, Nob Hill\u003c/strong>\u003c/li>\n\u003cli>Z & Y // San Francisco, Nob Hill \u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Zero Zero // San Francisco, SoMa\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/133780/71-bay-area-restaurants-make-the-cut-for-2019-michelin-guide-california-bib-gourmand-list",
"authors": [
"11404"
],
"categories": [
"bayareabites_63",
"bayareabites_8770",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_15155",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_91",
"bayareabites_181"
],
"tags": [
"bayareabites_14773",
"bayareabites_9710",
"bayareabites_15972",
"bayareabites_3472",
"bayareabites_3001",
"bayareabites_14745",
"bayareabites_14746"
],
"featImg": "bayareabites_133785",
"label": "bayareabites"
},
"bayareabites_133626": {
"type": "posts",
"id": "bayareabites_133626",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "133626",
"score": null,
"sort": [
1558455356000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1558455356,
"format": "standard",
"disqusTitle": "How Has the Bay's Filipino Food Scene Changed? Just Ask Daly City's Chel Gilla",
"title": "How Has the Bay's Filipino Food Scene Changed? Just Ask Daly City's Chel Gilla",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_133040,news_109044' label='More to Chew On']\u003cbr>\n\u003cspan style=\"font-weight: 400\">As Filipino food settles into its mainstream integration, it’s hard not to look back to the institutions that have existed, serving the Filipino communities long before Andrew Zimmern “discovered” sisig on his show and Vogue declared it \u003c/span>\u003ca href=\"https://www.vogue.com/article/filipino-food-philippines-cuisine-restaurants\">\u003cspan style=\"font-weight: 400\">“the next great American cuisine.” \u003c/span>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This, of course, could take ages, especially in the Bay Area, home to the Filipino Food Movement and where an estimated 3.4 million Filipinos live according to a 2012 census. In Daly City, host of the highest density of Filipinos and Pinoy businesses in the Bay Area, we can look at a portion of local food history through the lens of one chef. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Chel Gilla, owner and chef of two \u003c/span>\u003ca href=\"http://www.tselogs.com/home.html\">\u003cspan style=\"font-weight: 400\">Tselogs\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> locations with a third due open in July (this location is now open on 518 South Van Ness Avenue in San Francisco), immigrated from the Philippines when she was 16 years old. In 1996, she said accessibility to Filipino food and ingredients wasn’t a problem. With an established and growing Filipino population, it was easy to find ingredients at Pacific Super and other Asian markets. Silog breakfast plates were available at restaurants like Super Star and Gateway, but most of these businesses weren’t Filipino-owned.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133693\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133693\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/01-PacificSuper.jpg\" alt=\"Pacific Super on Alemany in Daly City.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pacific Super on Alemany in Daly City. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"When I came to the States, I was surprised how the Filipino community was thriving. I was also pleased to see other Asian groups and large Latino population. It did not surprise me though that a non-Filipino owned restaurant, like Gateway & Super Star, would serve Filipino food.\"\u003c/p>\n\u003cfigure id=\"attachment_133694\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133694\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/02-SuperStar.jpg\" alt=\"Super Star in Daly City.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Super Star in Daly City. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"They saw an opportunity and high demand in Filipino food, given the fact that there weren’t a lot of Filipino restaurants in the mainstream,” Gilla said. Their Filipino offerings were limited to silogs, or a meat served with a fried egg and garlic fried rice.\u003c/p>\n\u003cfigure id=\"attachment_133695\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133695\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/03-Gateway.jpg\" alt=\"Super Star and Gateway Kitchen (above) were the only restaurants Gilla recalls serving Filipino food when she first immigrated.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Super Star and Gateway Kitchen (above) were the only restaurants Gilla recalls serving Filipino food when she first immigrated. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.filamcuisine.com/\">Fil-Am Cuisine\u003c/a> was one of the first Filipino-owned staples Gilla recalls frequenting. With its proximity to Jefferson High School, where she was a student, she has memories of going after school to eat pancit and turon. Today, she is glad to see it still running, “conditioning the palette” of local youth to be familiar with Filipino flavors if they haven’t grown up with them.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133696\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/04-FilAm.jpg\" alt=\"Arnold Custodio and Vicky de Leon behind the counter preparing barbecue inasal at Fil-Am Cuisine on School Street in Daly City.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Arnold Custodio and Vicky de Leon behind the counter preparing barbecue inasal at Fil-Am Cuisine on School Street in Daly City. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_133697\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133697\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/05-Valerios.jpg\" alt=\"Valerio’s Tropical Bakeshop began in the Philippines in the 1950s, and opened their first Bay Area location in Vallejo in 1995, with the second location in Daly City opening in 1997. They currently have 15 locations in the United States. Along with their fresh pandesal, Chel recommends their pimiento spread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Valerio’s Tropical Bakeshop began in the Philippines in the 1950s, and opened their first Bay Area location in Vallejo in 1995, with the second location in Daly City opening in 1997. They currently have 15 locations in the United States. Along with their fresh pandesal, Chel recommends their pimiento spread. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Gilla was part of the pioneering house crew to open the first Jollibee in the United States in 1998, where Daly City was chosen because it holds the highest density of Filipinos outside of Manila. She stayed with the company for two years, leaving as an Assistant Marketing Officer. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133698\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/06-Jollibee.png\" alt=\"Filipino spaghetti, often sweeter than American spaghetti, is made with slices of hot dogs and served with a side of Chickenjoy at Jollibee.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-1020x679.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-1200x799.png 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filipino spaghetti, often sweeter than American spaghetti, is made with slices of hot dogs and served with a side of Chickenjoy at Jollibee. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although Gilla began to see an increase in Filipino-owned businesses, she felt there wasn’t much variety as most establishments were part of a chain or mom-and-pop run, without options in between. In particular, she couldn’t find tapsilog — a cured beef silog. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/07-Tselogs.jpg\" alt=\"Chel Gilla stands in front of her restaurant, Tselogs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chel Gilla stands in front of her restaurant, Tselogs. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 2008, Gilla opened the first Tselogs location at 6055 Mission in Daly City, citing the lack of tapa (and more specifically, regional food) as part of her reasons for opening. Although the original location is now closed, she has one location in Colma, another in San Francisco’s Tenderloin, and a third due to open in the Mission this year. “\u003c/span>\u003cspan style=\"font-weight: 400\">Aside from the love for food, I really planned to be a business owner. I figured that if I stayed as an employee my income would be limited. And my greatest dream is to open a school in the Philippines. Opening a restaurant came from the vision of having a school,” Gilla said.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today, Tselogs offers leadership training for all of its staff, equipping them with training and development for practical application. “If you don’t let go of the good, you won’t get the great,” she said.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Gilla continues to be involved in her local Filipino community serving as Advisory Chair for Innovation & Entrepreneurship for City College of San Francisco and a youth leader at her church, hopeful for the future with new voices and perspectives. “The Bay Area has given me the opportunity and courage to start here. We have influential figures here in the Bay that became an example to me when I was a teenager — Filipino politicians, professors, business owners and a huge number of Filipinos that are just waiting to be served good old traditional silogs.” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133700\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/07-Kuyas.png\" alt=\"At Kuya’s in San Bruno, Gilla recommends their fish dishes like bangus and sinigang.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-1020x679.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-1200x799.png 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At Kuya’s in San Bruno, Gilla recommends their fish dishes like bangus and sinigang. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Outside of her own restaurant, she has favorite dishes at neighboring establishments. She recommends the escabeche and lumpa ng gulay at Via Mare, the kare kare at Lucky Chances, and any fish dish at \u003ca href=\"https://www.yelp.com/biz/kuyas-asian-cuisine-san-bruno\">Kuya’s\u003c/a>. “Even before Tselogs, I really take pride in living in Daly City. The fact that Filipinos made History here already says a lot.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133701\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/08-LuckyChances.jpg\" alt=\"Lucky Chances casino has an all-ages cafe that serves Filipino classics along with American diner staples. Server Melissa Deguzman carries goto (beef tripe and garlic rice porridge) to customers.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lucky Chances casino has an all-ages cafe that serves Filipino classics along with American diner staples. Server Melissa Deguzman carries goto (beef tripe and garlic rice porridge) to customers. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">While many of Tselogs's recipes are adaptable at home (welcome to the silog beauty of cooking anything with a fried egg over garlic fried rice), Gilla considers pancit bihon their “initiation dish.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On top of developing the “Filipino palette” to properly season to taste, the dish requires significant prep, from pre-soaking the rice noodles to preparing up to three or more types of protein. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“If you can finally cook pancit, you can be a cook at Tselogs,” says Gilla.\u003c/span>\u003c/p>\n\u003ch2>Pancit Bihon\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>Recipe by Tselogs\u003c/strong>\u003cbr>\n\u003c/span>\u003cem>\u003cspan style=\"font-weight: 400\">Serves 6-8\u003c/span>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133702\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133702\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/09-Pancit.jpg\" alt=\"Pancit Bihon by Tselogs\" width=\"1920\" height=\"2881\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit-1020x1531.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pancit Bihon by Tselogs \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ pound pork butt cut into small strips\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ pound chicken thigh cut into small pieces\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">10 fishballs, quartered\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ pound peeled small shrimp\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 small chopped Onion\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon minced Garlic\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3½ cups of water\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1½ tablespoon fish sauce\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Black pepper to taste\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1½ tablespoon soy sauce\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon vegetable oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 16-ounce bag of bihon, or thin rice noodle\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 carrot, julienned\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 stalk of celery, sliced into small pieces\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cabbage, chopped thinly\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ lemon, sliced into wedges\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Soak the rice noodles in a large dish or casserole pan.\u003c/li>\n\u003cli>In a medium size wok, saute the garlic and onion in high heat. Add the pork and chicken then let cook for 2 minutes.\u003c/li>\n\u003cli>Add water then simmer for 10 minutes. Add in the carrots, cabbage, and celery and simmer for 3-4 minutes, stirring. During the last few minutes, add the shrimp.\u003c/li>\n\u003cli>Remove all the ingredients in the pot except for the liquid and set them aside. With the remaining liquid, add the soy sauce and mix well. Add the pancit bihon and mix well.\u003c/li>\n\u003cli>Add pepper & fish sauce. Cook until liquid evaporates completely.\u003c/li>\n\u003cli>Once the liquid is gone, re-add the vegetables and meat and simmer for a minute or two, stirring to fully incorporate.\u003c/li>\n\u003cli>Add additional soy sauce and fish sauce to taste. Serve with lemon wedges.\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "133626 https://ww2.kqed.org/bayareabites/?p=133626",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/05/21/how-has-the-bays-filipino-food-scene-changed-just-ask-daly-citys-chel-gilla/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1337,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1569945964,
"excerpt": "Filipino chef Chel Gilla shows us a slice of local food history in Daly City, host of the highest density of Filipinos and Pinoy businesses in the Bay Area.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Filipino chef Chel Gilla shows us a slice of local food history in Daly City, host of the highest density of Filipinos and Pinoy businesses in the Bay Area.",
"title": "How Has the Bay's Filipino Food Scene Changed? Just Ask Daly City's Chel Gilla | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "How Has the Bay's Filipino Food Scene Changed? Just Ask Daly City's Chel Gilla",
"datePublished": "2019-05-21T09:15:56-07:00",
"dateModified": "2019-10-01T09:06:04-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "how-has-the-bays-filipino-food-scene-changed-just-ask-daly-citys-chel-gilla",
"status": "publish",
"path": "/bayareabites/133626/how-has-the-bays-filipino-food-scene-changed-just-ask-daly-citys-chel-gilla",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_133040,news_109044",
"label": "More to Chew On "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">As Filipino food settles into its mainstream integration, it’s hard not to look back to the institutions that have existed, serving the Filipino communities long before Andrew Zimmern “discovered” sisig on his show and Vogue declared it \u003c/span>\u003ca href=\"https://www.vogue.com/article/filipino-food-philippines-cuisine-restaurants\">\u003cspan style=\"font-weight: 400\">“the next great American cuisine.” \u003c/span>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This, of course, could take ages, especially in the Bay Area, home to the Filipino Food Movement and where an estimated 3.4 million Filipinos live according to a 2012 census. In Daly City, host of the highest density of Filipinos and Pinoy businesses in the Bay Area, we can look at a portion of local food history through the lens of one chef. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Chel Gilla, owner and chef of two \u003c/span>\u003ca href=\"http://www.tselogs.com/home.html\">\u003cspan style=\"font-weight: 400\">Tselogs\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> locations with a third due open in July (this location is now open on 518 South Van Ness Avenue in San Francisco), immigrated from the Philippines when she was 16 years old. In 1996, she said accessibility to Filipino food and ingredients wasn’t a problem. With an established and growing Filipino population, it was easy to find ingredients at Pacific Super and other Asian markets. Silog breakfast plates were available at restaurants like Super Star and Gateway, but most of these businesses weren’t Filipino-owned.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133693\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133693\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/01-PacificSuper.jpg\" alt=\"Pacific Super on Alemany in Daly City.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pacific Super on Alemany in Daly City. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"When I came to the States, I was surprised how the Filipino community was thriving. I was also pleased to see other Asian groups and large Latino population. It did not surprise me though that a non-Filipino owned restaurant, like Gateway & Super Star, would serve Filipino food.\"\u003c/p>\n\u003cfigure id=\"attachment_133694\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133694\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/02-SuperStar.jpg\" alt=\"Super Star in Daly City.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Super Star in Daly City. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"They saw an opportunity and high demand in Filipino food, given the fact that there weren’t a lot of Filipino restaurants in the mainstream,” Gilla said. Their Filipino offerings were limited to silogs, or a meat served with a fried egg and garlic fried rice.\u003c/p>\n\u003cfigure id=\"attachment_133695\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133695\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/03-Gateway.jpg\" alt=\"Super Star and Gateway Kitchen (above) were the only restaurants Gilla recalls serving Filipino food when she first immigrated.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Super Star and Gateway Kitchen (above) were the only restaurants Gilla recalls serving Filipino food when she first immigrated. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.filamcuisine.com/\">Fil-Am Cuisine\u003c/a> was one of the first Filipino-owned staples Gilla recalls frequenting. With its proximity to Jefferson High School, where she was a student, she has memories of going after school to eat pancit and turon. Today, she is glad to see it still running, “conditioning the palette” of local youth to be familiar with Filipino flavors if they haven’t grown up with them.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133696\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/04-FilAm.jpg\" alt=\"Arnold Custodio and Vicky de Leon behind the counter preparing barbecue inasal at Fil-Am Cuisine on School Street in Daly City.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Arnold Custodio and Vicky de Leon behind the counter preparing barbecue inasal at Fil-Am Cuisine on School Street in Daly City. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_133697\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133697\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/05-Valerios.jpg\" alt=\"Valerio’s Tropical Bakeshop began in the Philippines in the 1950s, and opened their first Bay Area location in Vallejo in 1995, with the second location in Daly City opening in 1997. They currently have 15 locations in the United States. Along with their fresh pandesal, Chel recommends their pimiento spread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Valerio’s Tropical Bakeshop began in the Philippines in the 1950s, and opened their first Bay Area location in Vallejo in 1995, with the second location in Daly City opening in 1997. They currently have 15 locations in the United States. Along with their fresh pandesal, Chel recommends their pimiento spread. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Gilla was part of the pioneering house crew to open the first Jollibee in the United States in 1998, where Daly City was chosen because it holds the highest density of Filipinos outside of Manila. She stayed with the company for two years, leaving as an Assistant Marketing Officer. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133698\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/06-Jollibee.png\" alt=\"Filipino spaghetti, often sweeter than American spaghetti, is made with slices of hot dogs and served with a side of Chickenjoy at Jollibee.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-1020x679.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-1200x799.png 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filipino spaghetti, often sweeter than American spaghetti, is made with slices of hot dogs and served with a side of Chickenjoy at Jollibee. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although Gilla began to see an increase in Filipino-owned businesses, she felt there wasn’t much variety as most establishments were part of a chain or mom-and-pop run, without options in between. In particular, she couldn’t find tapsilog — a cured beef silog. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/07-Tselogs.jpg\" alt=\"Chel Gilla stands in front of her restaurant, Tselogs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chel Gilla stands in front of her restaurant, Tselogs. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 2008, Gilla opened the first Tselogs location at 6055 Mission in Daly City, citing the lack of tapa (and more specifically, regional food) as part of her reasons for opening. Although the original location is now closed, she has one location in Colma, another in San Francisco’s Tenderloin, and a third due to open in the Mission this year. “\u003c/span>\u003cspan style=\"font-weight: 400\">Aside from the love for food, I really planned to be a business owner. I figured that if I stayed as an employee my income would be limited. And my greatest dream is to open a school in the Philippines. Opening a restaurant came from the vision of having a school,” Gilla said.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today, Tselogs offers leadership training for all of its staff, equipping them with training and development for practical application. “If you don’t let go of the good, you won’t get the great,” she said.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Gilla continues to be involved in her local Filipino community serving as Advisory Chair for Innovation & Entrepreneurship for City College of San Francisco and a youth leader at her church, hopeful for the future with new voices and perspectives. “The Bay Area has given me the opportunity and courage to start here. We have influential figures here in the Bay that became an example to me when I was a teenager — Filipino politicians, professors, business owners and a huge number of Filipinos that are just waiting to be served good old traditional silogs.” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133700\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/07-Kuyas.png\" alt=\"At Kuya’s in San Bruno, Gilla recommends their fish dishes like bangus and sinigang.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-1020x679.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-1200x799.png 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At Kuya’s in San Bruno, Gilla recommends their fish dishes like bangus and sinigang. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Outside of her own restaurant, she has favorite dishes at neighboring establishments. She recommends the escabeche and lumpa ng gulay at Via Mare, the kare kare at Lucky Chances, and any fish dish at \u003ca href=\"https://www.yelp.com/biz/kuyas-asian-cuisine-san-bruno\">Kuya’s\u003c/a>. “Even before Tselogs, I really take pride in living in Daly City. The fact that Filipinos made History here already says a lot.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133701\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/08-LuckyChances.jpg\" alt=\"Lucky Chances casino has an all-ages cafe that serves Filipino classics along with American diner staples. Server Melissa Deguzman carries goto (beef tripe and garlic rice porridge) to customers.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lucky Chances casino has an all-ages cafe that serves Filipino classics along with American diner staples. Server Melissa Deguzman carries goto (beef tripe and garlic rice porridge) to customers. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">While many of Tselogs's recipes are adaptable at home (welcome to the silog beauty of cooking anything with a fried egg over garlic fried rice), Gilla considers pancit bihon their “initiation dish.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On top of developing the “Filipino palette” to properly season to taste, the dish requires significant prep, from pre-soaking the rice noodles to preparing up to three or more types of protein. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“If you can finally cook pancit, you can be a cook at Tselogs,” says Gilla.\u003c/span>\u003c/p>\n\u003ch2>Pancit Bihon\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>Recipe by Tselogs\u003c/strong>\u003cbr>\n\u003c/span>\u003cem>\u003cspan style=\"font-weight: 400\">Serves 6-8\u003c/span>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133702\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133702\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/09-Pancit.jpg\" alt=\"Pancit Bihon by Tselogs\" width=\"1920\" height=\"2881\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit-1020x1531.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pancit Bihon by Tselogs \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ pound pork butt cut into small strips\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ pound chicken thigh cut into small pieces\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">10 fishballs, quartered\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ pound peeled small shrimp\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 small chopped Onion\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon minced Garlic\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3½ cups of water\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1½ tablespoon fish sauce\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Black pepper to taste\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1½ tablespoon soy sauce\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon vegetable oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 16-ounce bag of bihon, or thin rice noodle\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 carrot, julienned\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 stalk of celery, sliced into small pieces\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cabbage, chopped thinly\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ lemon, sliced into wedges\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Soak the rice noodles in a large dish or casserole pan.\u003c/li>\n\u003cli>In a medium size wok, saute the garlic and onion in high heat. Add the pork and chicken then let cook for 2 minutes.\u003c/li>\n\u003cli>Add water then simmer for 10 minutes. Add in the carrots, cabbage, and celery and simmer for 3-4 minutes, stirring. During the last few minutes, add the shrimp.\u003c/li>\n\u003cli>Remove all the ingredients in the pot except for the liquid and set them aside. With the remaining liquid, add the soy sauce and mix well. Add the pancit bihon and mix well.\u003c/li>\n\u003cli>Add pepper & fish sauce. Cook until liquid evaporates completely.\u003c/li>\n\u003cli>Once the liquid is gone, re-add the vegetables and meat and simmer for a minute or two, stirring to fully incorporate.\u003c/li>\n\u003cli>Add additional soy sauce and fish sauce to taste. Serve with lemon wedges.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/133626/how-has-the-bays-filipino-food-scene-changed-just-ask-daly-citys-chel-gilla",
"authors": [
"11602"
],
"categories": [
"bayareabites_2998",
"bayareabites_63",
"bayareabites_11028",
"bayareabites_2090",
"bayareabites_12",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_16415",
"bayareabites_16417",
"bayareabites_9710",
"bayareabites_10739",
"bayareabites_14738",
"bayareabites_16416"
],
"featImg": "bayareabites_133699",
"label": "bayareabites"
},
"bayareabites_133638": {
"type": "posts",
"id": "bayareabites_133638",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "133638",
"score": null,
"sort": [
1558119608000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1558119608,
"format": "standard",
"disqusTitle": "Get Ready, SF: Chef Behind Oakland's Drip Line Will Bring Unique Flavors Across the Bay",
"title": "Get Ready, SF: Chef Behind Oakland's Drip Line Will Bring Unique Flavors Across the Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"https://www.berkeleyside.com/2018/06/06/bites-super-duper-is-opening-in-berkeley-this-month-drip-line-is-closed\">In early June 2018\u003c/a>, Drip Line's Chef Nora Haron and the cafe's owners Josh Larson and Carrie Shores parted ways. When Haron struck out with her own cafe menu at Drip Line, she earned a loyal cult following in a very short time. The chef assured her fans that favorites like her Singapore Chicken Rice would be back, and she \u003ca href=\"https://www.eastbayexpress.com/WhatTheFork/archives/2018/06/06/west-oaklands-drip-line-closes-as-chef-departs\">even hinted that she would open her own restaurant\u003c/a> in East Bay.\u003c/p>\n\u003cfigure id=\"attachment_133642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133642\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns.jpg\" alt=\"Chef Nora Haron\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Nora Haron \u003ccite>(Chris Burns)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not long after leaving Drip Line, Haron \u003ca href=\"https://www.berkeleyside.com/2018/06/12/bites-a-tribute-to-anthony-bourdain-soba-ichi-opening-soon-comal-drakes-beer-dinner\">held two pop-ups\u003c/a> in Old Oakland (one was a tribute to the recently departed Anthony Bourdain), but there were no signs of a restaurant opening. Fast forward to today and Haron is back in action at \u003ca href=\"http://sf-local.com/\">Local Kitchen\u003c/a>, bringing her delicious take on Singaporean-Indonesian dishes with Northern Californian influences and ingredients.\u003c/p>\n\u003cp>When asked about the unique flavors she brings to her menu, Haron is excited to spread the word about Singaporean & Indonesian cuisine: \"At Drip Line, some customers traveled quite far for the hard-to-find flavors we served that they missed from childhood. Others loved trying dishes they've never tasted before. Singaporean & Indonesian cuisines are still underrepresented in the States, not yet having as much mainstream exposure as Thai, Chinese, Indian dishes.\"\u003c/p>\n\u003cp>Since 2009, Local Kitchen has provided wood-fired pizza and a Mediterranean-inflected menu familiar to Californian diners, but times have changed and they want to cater to the younger and more diverse customers coming into the Bay from all over the world.\u003c/p>\n\u003cfigure id=\"attachment_133650\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133650\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal.jpg\" alt=\"Wood-Fire Roasted Whole Branzino with sambal marinade, turmeric cauliflower puree and pistachio sambal.\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Wood-Fire Roasted Whole Branzino with sambal marinade, turmeric cauliflower puree and pistachio sambal. \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To assist the restaurant in this next chapter of its life, Local Kitchen’s Jeff Handy was looking for a new chef and bringing Haron's Singaporean-Indonesian-Californian cooking to the kitchen will hopefully help them make that transition. The revamped menu boasts items like Laksa, Whole Roasted Branzino (with a sambal marinade, turmeric cauliflower puree and pistachio sambal), Chicken Satay and more.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Good food, Singaporean and Indonesian food, takes time. I'm grateful to partner Local Kitchen's Jeff Handy for giving me time to develop the recipes and train the staff. These are complex dishes. I'm excited to share these flavors with more people,\" says Haron.\u003c/p>\n\u003cp>Don't be scared—the pizza is not leaving the menu! You can still get one at Local, but, instead of the average Margherita or Pepperoni, the new pizzas will have a Haron twist to it. One of the first changes she made in the kitchen was to make the pizza dough a sourdough. The new pizzas on the menu will be topped with local produce and seasonal vegetables like cauliflower puree, wild mushrooms, roasted tomatoes and pistachio sambal. Haron is also adding Indonesian touches like Beef Rendang braised brisket, mozzarella, roasted pineapple and micro basil.\u003c/p>\n\u003cp>Haron's menu compared to her time at Drip Line is a bit bigger, which she credits to the new space and tools: \"Local Kitchen gives me access to a bigger, open kitchen, a wood-fired oven - I'm so looking forward to serving a wider variety of savory dishes from the Singaporean-Indonesian repertoire.\"\u003c/p>\n\u003cfigure id=\"attachment_133643\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133643\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth.jpg\" alt=\"Her signature Singapore Chicken Rice comes with poached and flash fried chicken thighs.\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Her signature Singapore Chicken Rice comes with poached and flash fried chicken thighs. \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fans of Haron's menu at Drip Line can rest easy knowing that some of their favorites from the cafe (like the Singapore Chicken Rice) will be making a comeback in her new kitchen. Her Blended Burger made from 60% grass-fed beef and 40% Shiitake (which we listed in our \u003ca href=\"https://www.kqed.org/bayareabites/119086/bay-area-bites-guide-the-15-best-burger-spots-in-oakland-and-berkeley\">Top 15 Burgers in Oakland\u003c/a>) is listed on the menu as well.\u003c/p>\n\u003cp>Starting today, the savory new menu is available to diners who go in for lunch and dinner. In the coming months, Haron is considering rolling out a brunch menu (fingers crossed that kaya toast, pandan cake and chicken and sourdough waffles turn up).\u003c/p>\n\u003cp>Keep scrolling for a peek at the new Local Kitchen menu!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Local Kitchen\u003c/b>\u003cbr>\n330 1st St #1 (at Folsom)\u003cbr>\nSan Francisco, CA 94105\u003cbr>\nMonday - Friday 11:30am - 2pm, 5:30pm - 10pm\u003cbr>\nSaturday 5:30pm - 10pm\u003cbr>\nSunday 5:30pm - 9pm\u003c/p>\n\u003ch2>Small Plates\u003c/h2>\n\u003cul>\n\u003cli>Chef’s Soup of the Day // 8\u003c/li>\n\u003cli>Roasted Cauliflower | Brokoli Bunga Bakar - \u003cem>five spiced roasted cauliflower, pistachio sambal\u003c/em> // 12\u003c/li>\n\u003cli>Za’atar Flatbread | Roti Za’atar- \u003cem>thyme, oregano, sesame seeds, sumac, pistachio sambal\u003c/em>\u003c/li>\n\u003cli>Chicken Satay | Satay Ayam - \u003cem>coriander spiced skewers, cucumber, pickled red onion, peanut sauce\u003c/em> // 12\u003c/li>\n\u003cli>Lamb Meatballs | Bebola Daging Kambing - \u003cem>raita, sourdough flatbread\u003c/em> // 12\u003c/li>\n\u003c/ul>\n\u003ch2>Salads\u003c/h2>\n\u003cul>\n\u003cli>Green Mango - \u003cem>macadamia nuts, fried shallots, dried shrimp, thai chillies, asparagus, black garlic-sesame vinaigrette\u003c/em> // 18\u003c/li>\n\u003cli>Gado Gado - \u003cem>kale, fried tofu & tempeh, braised yellow beets, black rice, purple potato chips, peanut sambal\u003c/em> // 18\u003c/li>\n\u003c/ul>\n\u003ch2>Main Plates\u003c/h2>\n\u003cul>\n\u003cli>James Beard Blended Burger Project™ by Chef Nora - \u003cem>40% shiitake, 60% grass-fed beef, cheddar, arugula, sambal aioli, purple potato chip\u003c/em>s // 18\u003c/li>\n\u003cli>Kerala-Style Chicken Curry | Kari Ayam Kerala - \u003cem>coriander, cumin, turmeric & chilli marinade, coconut milk, curry leaves\u003c/em> // 18\u003c/li>\n\u003cli>Beef Brisket Rendang & Arancini | Pulut Dan Rendang -\u003cem> braised brisket, coconut-turmeric arancini, apricot-ginger chutney\u003c/em> // 34\u003c/li>\n\u003cli>Curried Rice Noodles | Laksa - \u003cem>Malaysian-style curried rice noodle soup, grilled shrimp, poached egg, sambal, \u003c/em>\u003cem>cucumber, rau ram\u003c/em> // 18\u003c/li>\n\u003cli>Salmon Assam | Assam Pedas Ikan - \u003cem>cauliflower puree, fried asparagus, sambal, tamarind broth\u003c/em> // 24\u003c/li>\n\u003cli>Singapore Chicken Rice | Nasi Ayam - \u003cem>poached & flash fried chicken thighs, ginger infused jasmine rice, cucumber, cilantro,\u003c/em>\u003cbr>\n\u003cem>sweet & spicy soy sauce, chicken broth //\u003c/em> 18\u003c/li>\n\u003cli>Wood-Fire Roasted Branzino | Ikan Bakar - \u003cem>sambal marinade, turmeric cauliflower puree, pistachio sambal\u003c/em> // 28\u003c/li>\n\u003c/ul>\n\n",
"disqusIdentifier": "133638 https://ww2.kqed.org/bayareabites/?p=133638",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/05/17/chef-behind-oaklands-drip-line-now-bringing-new-flavors-and-old-favorites-to-sf/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 939,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1558457576,
"excerpt": "Drip Line's Chef Nora Haron brings her take on Singaporean-Indonesian dishes with Northern Californian influences and ingredients to Local Kitchen in San Francisco.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Drip Line's Chef Nora Haron brings her take on Singaporean-Indonesian dishes with Northern Californian influences and ingredients to Local Kitchen in San Francisco.",
"title": "Get Ready, SF: Chef Behind Oakland's Drip Line Will Bring Unique Flavors Across the Bay | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Get Ready, SF: Chef Behind Oakland's Drip Line Will Bring Unique Flavors Across the Bay",
"datePublished": "2019-05-17T12:00:08-07:00",
"dateModified": "2019-05-21T09:52:56-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "chef-behind-oaklands-drip-line-now-bringing-new-flavors-and-old-favorites-to-sf",
"status": "publish",
"path": "/bayareabites/133638/chef-behind-oaklands-drip-line-now-bringing-new-flavors-and-old-favorites-to-sf",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.berkeleyside.com/2018/06/06/bites-super-duper-is-opening-in-berkeley-this-month-drip-line-is-closed\">In early June 2018\u003c/a>, Drip Line's Chef Nora Haron and the cafe's owners Josh Larson and Carrie Shores parted ways. When Haron struck out with her own cafe menu at Drip Line, she earned a loyal cult following in a very short time. The chef assured her fans that favorites like her Singapore Chicken Rice would be back, and she \u003ca href=\"https://www.eastbayexpress.com/WhatTheFork/archives/2018/06/06/west-oaklands-drip-line-closes-as-chef-departs\">even hinted that she would open her own restaurant\u003c/a> in East Bay.\u003c/p>\n\u003cfigure id=\"attachment_133642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133642\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns.jpg\" alt=\"Chef Nora Haron\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Nora Haron \u003ccite>(Chris Burns)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not long after leaving Drip Line, Haron \u003ca href=\"https://www.berkeleyside.com/2018/06/12/bites-a-tribute-to-anthony-bourdain-soba-ichi-opening-soon-comal-drakes-beer-dinner\">held two pop-ups\u003c/a> in Old Oakland (one was a tribute to the recently departed Anthony Bourdain), but there were no signs of a restaurant opening. Fast forward to today and Haron is back in action at \u003ca href=\"http://sf-local.com/\">Local Kitchen\u003c/a>, bringing her delicious take on Singaporean-Indonesian dishes with Northern Californian influences and ingredients.\u003c/p>\n\u003cp>When asked about the unique flavors she brings to her menu, Haron is excited to spread the word about Singaporean & Indonesian cuisine: \"At Drip Line, some customers traveled quite far for the hard-to-find flavors we served that they missed from childhood. Others loved trying dishes they've never tasted before. Singaporean & Indonesian cuisines are still underrepresented in the States, not yet having as much mainstream exposure as Thai, Chinese, Indian dishes.\"\u003c/p>\n\u003cp>Since 2009, Local Kitchen has provided wood-fired pizza and a Mediterranean-inflected menu familiar to Californian diners, but times have changed and they want to cater to the younger and more diverse customers coming into the Bay from all over the world.\u003c/p>\n\u003cfigure id=\"attachment_133650\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133650\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal.jpg\" alt=\"Wood-Fire Roasted Whole Branzino with sambal marinade, turmeric cauliflower puree and pistachio sambal.\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Wood-Fire Roasted Whole Branzino with sambal marinade, turmeric cauliflower puree and pistachio sambal. \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To assist the restaurant in this next chapter of its life, Local Kitchen’s Jeff Handy was looking for a new chef and bringing Haron's Singaporean-Indonesian-Californian cooking to the kitchen will hopefully help them make that transition. The revamped menu boasts items like Laksa, Whole Roasted Branzino (with a sambal marinade, turmeric cauliflower puree and pistachio sambal), Chicken Satay and more.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Good food, Singaporean and Indonesian food, takes time. I'm grateful to partner Local Kitchen's Jeff Handy for giving me time to develop the recipes and train the staff. These are complex dishes. I'm excited to share these flavors with more people,\" says Haron.\u003c/p>\n\u003cp>Don't be scared—the pizza is not leaving the menu! You can still get one at Local, but, instead of the average Margherita or Pepperoni, the new pizzas will have a Haron twist to it. One of the first changes she made in the kitchen was to make the pizza dough a sourdough. The new pizzas on the menu will be topped with local produce and seasonal vegetables like cauliflower puree, wild mushrooms, roasted tomatoes and pistachio sambal. Haron is also adding Indonesian touches like Beef Rendang braised brisket, mozzarella, roasted pineapple and micro basil.\u003c/p>\n\u003cp>Haron's menu compared to her time at Drip Line is a bit bigger, which she credits to the new space and tools: \"Local Kitchen gives me access to a bigger, open kitchen, a wood-fired oven - I'm so looking forward to serving a wider variety of savory dishes from the Singaporean-Indonesian repertoire.\"\u003c/p>\n\u003cfigure id=\"attachment_133643\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133643\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth.jpg\" alt=\"Her signature Singapore Chicken Rice comes with poached and flash fried chicken thighs.\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Her signature Singapore Chicken Rice comes with poached and flash fried chicken thighs. \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fans of Haron's menu at Drip Line can rest easy knowing that some of their favorites from the cafe (like the Singapore Chicken Rice) will be making a comeback in her new kitchen. Her Blended Burger made from 60% grass-fed beef and 40% Shiitake (which we listed in our \u003ca href=\"https://www.kqed.org/bayareabites/119086/bay-area-bites-guide-the-15-best-burger-spots-in-oakland-and-berkeley\">Top 15 Burgers in Oakland\u003c/a>) is listed on the menu as well.\u003c/p>\n\u003cp>Starting today, the savory new menu is available to diners who go in for lunch and dinner. In the coming months, Haron is considering rolling out a brunch menu (fingers crossed that kaya toast, pandan cake and chicken and sourdough waffles turn up).\u003c/p>\n\u003cp>Keep scrolling for a peek at the new Local Kitchen menu!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Local Kitchen\u003c/b>\u003cbr>\n330 1st St #1 (at Folsom)\u003cbr>\nSan Francisco, CA 94105\u003cbr>\nMonday - Friday 11:30am - 2pm, 5:30pm - 10pm\u003cbr>\nSaturday 5:30pm - 10pm\u003cbr>\nSunday 5:30pm - 9pm\u003c/p>\n\u003ch2>Small Plates\u003c/h2>\n\u003cul>\n\u003cli>Chef’s Soup of the Day // 8\u003c/li>\n\u003cli>Roasted Cauliflower | Brokoli Bunga Bakar - \u003cem>five spiced roasted cauliflower, pistachio sambal\u003c/em> // 12\u003c/li>\n\u003cli>Za’atar Flatbread | Roti Za’atar- \u003cem>thyme, oregano, sesame seeds, sumac, pistachio sambal\u003c/em>\u003c/li>\n\u003cli>Chicken Satay | Satay Ayam - \u003cem>coriander spiced skewers, cucumber, pickled red onion, peanut sauce\u003c/em> // 12\u003c/li>\n\u003cli>Lamb Meatballs | Bebola Daging Kambing - \u003cem>raita, sourdough flatbread\u003c/em> // 12\u003c/li>\n\u003c/ul>\n\u003ch2>Salads\u003c/h2>\n\u003cul>\n\u003cli>Green Mango - \u003cem>macadamia nuts, fried shallots, dried shrimp, thai chillies, asparagus, black garlic-sesame vinaigrette\u003c/em> // 18\u003c/li>\n\u003cli>Gado Gado - \u003cem>kale, fried tofu & tempeh, braised yellow beets, black rice, purple potato chips, peanut sambal\u003c/em> // 18\u003c/li>\n\u003c/ul>\n\u003ch2>Main Plates\u003c/h2>\n\u003cul>\n\u003cli>James Beard Blended Burger Project™ by Chef Nora - \u003cem>40% shiitake, 60% grass-fed beef, cheddar, arugula, sambal aioli, purple potato chip\u003c/em>s // 18\u003c/li>\n\u003cli>Kerala-Style Chicken Curry | Kari Ayam Kerala - \u003cem>coriander, cumin, turmeric & chilli marinade, coconut milk, curry leaves\u003c/em> // 18\u003c/li>\n\u003cli>Beef Brisket Rendang & Arancini | Pulut Dan Rendang -\u003cem> braised brisket, coconut-turmeric arancini, apricot-ginger chutney\u003c/em> // 34\u003c/li>\n\u003cli>Curried Rice Noodles | Laksa - \u003cem>Malaysian-style curried rice noodle soup, grilled shrimp, poached egg, sambal, \u003c/em>\u003cem>cucumber, rau ram\u003c/em> // 18\u003c/li>\n\u003cli>Salmon Assam | Assam Pedas Ikan - \u003cem>cauliflower puree, fried asparagus, sambal, tamarind broth\u003c/em> // 24\u003c/li>\n\u003cli>Singapore Chicken Rice | Nasi Ayam - \u003cem>poached & flash fried chicken thighs, ginger infused jasmine rice, cucumber, cilantro,\u003c/em>\u003cbr>\n\u003cem>sweet & spicy soy sauce, chicken broth //\u003c/em> 18\u003c/li>\n\u003cli>Wood-Fire Roasted Branzino | Ikan Bakar - \u003cem>sambal marinade, turmeric cauliflower puree, pistachio sambal\u003c/em> // 28\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/133638/chef-behind-oaklands-drip-line-now-bringing-new-flavors-and-old-favorites-to-sf",
"authors": [
"11404"
],
"categories": [
"bayareabites_2998",
"bayareabites_63",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_15772",
"bayareabites_16414",
"bayareabites_16413",
"bayareabites_14745"
],
"featImg": "bayareabites_133641",
"label": "bayareabites"
},
"bayareabites_133568": {
"type": "posts",
"id": "bayareabites_133568",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "133568",
"score": null,
"sort": [
1557421788000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1557421788,
"format": "standard",
"disqusTitle": "Post-Jardinière, Traci Des Jardins Celebrates 5 Years With Presidio's Commissary",
"title": "Post-Jardinière, Traci Des Jardins Celebrates 5 Years With Presidio's Commissary",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside tag='traci-des-jardins' label='More Traci Des Jardin on KQED']\u003c/p>\n\u003cp>Diners and chefs around the Bay Area mourned \u003ca href=\"http://www.tracidesjardins.com/\">Traci Des Jardins\u003c/a>'s \u003ca href=\"https://www.kqed.org/bayareabites/133422/adieu-to-jardiniere-remembrances-and-caviar-in-the-iconic-restaurants-final-days\">Jardinière\u003c/a> when it closed after 21 years just last month, but, as \u003ca href=\"https://www.nytimes.com/2019/03/25/dining/jardiniere-closing-traci-des-jardins.html\">the New York Times announcement\u003c/a> reminded us, it was just a piece of Des Jardin's empire and the chef isn't planning on slowing down any time soon.\u003c/p>\n\u003cp>Des Jardins's other San Francisco projects are Mijita Cocina Mexicana, a casual Mexican restaurant in the Ferry Building, the weeknights-only bar called \u003ca href=\"https://www.kqed.org/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar\">School Night\u003c/a>, The Commissary, Arguello and Transit (the last three are all in the Presidio and partnerships with the Presidio Trust). And on \u003cb>May 22 from 6pm-9pm\u003c/b>, The Commissary will be celebrating its own milestone: 5 years of Spanish-influenced cuisine and cocktails!\u003c/p>\n\u003cp>Des Jardins says, \"When I opened The Commissary five years ago, I was excited to have the chance to bring one of my favorite parks, the Presidio, into the lives of more San Franciscans and travelers alike and was inspired by its history as a military settlement originally established by Spanish conquistadores in the 1800s.\"\u003c/p>\n\u003cp>For just one special night, the chefs who worked alongside Des Jardins in The Commissary's kitchen will return to celebrate its 5th anniversary with a menu of cava, tapas, and paella.\u003c/p>\n\u003cfigure id=\"attachment_133576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133576\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins.jpg\" alt=\"Left to right: Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Left to right: Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins \u003ccite>(The Commissary)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Des Jardins and Executive Chef Eric Minnich will be joined by former chefs including Reylon Agustin, executive chef at Michelin-starred \u003ca href=\"http://www.maderasandhill.com/\">Madera\u003c/a> in Menlo Park, Rogelio Garcia, chef de cuisine at Michelin-starred \u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a> in San Francisco and a Top Chef season 15 contestant, and Robbie Lewis, regional culinary director for Bon Appétit Management Company. Chef Tom Meckfessel will also be there with his wood-fired mobile paella, \u003ca href=\"https://www.paelladelreyes.com/\">Paella del Reyes\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I am thrilled to have some of our former chefs back in The Commissary kitchen and to toast to the wonderful past 5 years,\" says Des Jardins.\u003c/p>\n\u003cp>What will you find on the menu? Salt Cod Fritters with Garlic Aioli, Braised Pork Tostada with Aioli, Elote Fingerlime with Cotija and Espuma, Spanish Octopus with Sauce Al Pastor and Citrus are just a few mouthwatering items offered. To see the full menu and to purchase your tickets ($85 for a seat) visit The Commissary's \u003ca href=\"http://www.thecommissarysf.com/five-year-anniversary-party\">the anniversary page\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And don't forget the drinks! Bar Manager, Tony Stewart, will be shaking up a selection of his favorite cocktails, along with older selections like the longtime favorite, The Official, which has jalapeno-infused tequila, Pamplemousse rose, oloroso and grapefruit bitters.\u003c/p>\n\u003cfigure id=\"attachment_133575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133575\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails.jpg\" alt=\"An array of cocktails from The Commissary\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An array of cocktails from The Commissary \u003ccite>(Kassie Borreson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "133568 https://ww2.kqed.org/bayareabites/?p=133568",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/05/09/post-jardiniere-traci-des-jardin-celebrates-5-years-with-presidios-commissary/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 449,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1558457650,
"excerpt": "On the heels of Jardinière closing after 21 years, Traci Des Jardins celebrates The Commissary's 5th anniversary with some old friends.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "On the heels of Jardinière closing after 21 years, Traci Des Jardins celebrates The Commissary's 5th anniversary with some old friends.",
"title": "Post-Jardinière, Traci Des Jardins Celebrates 5 Years With Presidio's Commissary | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Post-Jardinière, Traci Des Jardins Celebrates 5 Years With Presidio's Commissary",
"datePublished": "2019-05-09T10:09:48-07:00",
"dateModified": "2019-05-21T09:54:10-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "post-jardiniere-traci-des-jardin-celebrates-5-years-with-presidios-commissary",
"status": "publish",
"path": "/bayareabites/133568/post-jardiniere-traci-des-jardin-celebrates-5-years-with-presidios-commissary",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"tag": "traci-des-jardins",
"label": "More Traci Des Jardin on KQED "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Diners and chefs around the Bay Area mourned \u003ca href=\"http://www.tracidesjardins.com/\">Traci Des Jardins\u003c/a>'s \u003ca href=\"https://www.kqed.org/bayareabites/133422/adieu-to-jardiniere-remembrances-and-caviar-in-the-iconic-restaurants-final-days\">Jardinière\u003c/a> when it closed after 21 years just last month, but, as \u003ca href=\"https://www.nytimes.com/2019/03/25/dining/jardiniere-closing-traci-des-jardins.html\">the New York Times announcement\u003c/a> reminded us, it was just a piece of Des Jardin's empire and the chef isn't planning on slowing down any time soon.\u003c/p>\n\u003cp>Des Jardins's other San Francisco projects are Mijita Cocina Mexicana, a casual Mexican restaurant in the Ferry Building, the weeknights-only bar called \u003ca href=\"https://www.kqed.org/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar\">School Night\u003c/a>, The Commissary, Arguello and Transit (the last three are all in the Presidio and partnerships with the Presidio Trust). And on \u003cb>May 22 from 6pm-9pm\u003c/b>, The Commissary will be celebrating its own milestone: 5 years of Spanish-influenced cuisine and cocktails!\u003c/p>\n\u003cp>Des Jardins says, \"When I opened The Commissary five years ago, I was excited to have the chance to bring one of my favorite parks, the Presidio, into the lives of more San Franciscans and travelers alike and was inspired by its history as a military settlement originally established by Spanish conquistadores in the 1800s.\"\u003c/p>\n\u003cp>For just one special night, the chefs who worked alongside Des Jardins in The Commissary's kitchen will return to celebrate its 5th anniversary with a menu of cava, tapas, and paella.\u003c/p>\n\u003cfigure id=\"attachment_133576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133576\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins.jpg\" alt=\"Left to right: Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Left to right: Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins \u003ccite>(The Commissary)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Des Jardins and Executive Chef Eric Minnich will be joined by former chefs including Reylon Agustin, executive chef at Michelin-starred \u003ca href=\"http://www.maderasandhill.com/\">Madera\u003c/a> in Menlo Park, Rogelio Garcia, chef de cuisine at Michelin-starred \u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a> in San Francisco and a Top Chef season 15 contestant, and Robbie Lewis, regional culinary director for Bon Appétit Management Company. Chef Tom Meckfessel will also be there with his wood-fired mobile paella, \u003ca href=\"https://www.paelladelreyes.com/\">Paella del Reyes\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I am thrilled to have some of our former chefs back in The Commissary kitchen and to toast to the wonderful past 5 years,\" says Des Jardins.\u003c/p>\n\u003cp>What will you find on the menu? Salt Cod Fritters with Garlic Aioli, Braised Pork Tostada with Aioli, Elote Fingerlime with Cotija and Espuma, Spanish Octopus with Sauce Al Pastor and Citrus are just a few mouthwatering items offered. To see the full menu and to purchase your tickets ($85 for a seat) visit The Commissary's \u003ca href=\"http://www.thecommissarysf.com/five-year-anniversary-party\">the anniversary page\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And don't forget the drinks! Bar Manager, Tony Stewart, will be shaking up a selection of his favorite cocktails, along with older selections like the longtime favorite, The Official, which has jalapeno-infused tequila, Pamplemousse rose, oloroso and grapefruit bitters.\u003c/p>\n\u003cfigure id=\"attachment_133575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133575\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails.jpg\" alt=\"An array of cocktails from The Commissary\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An array of cocktails from The Commissary \u003ccite>(Kassie Borreson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/133568/post-jardiniere-traci-des-jardin-celebrates-5-years-with-presidios-commissary",
"authors": [
"11404"
],
"categories": [
"bayareabites_63",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_14745",
"bayareabites_16407",
"bayareabites_1251"
],
"featImg": "bayareabites_133574",
"label": "bayareabites"
},
"bayareabites_133503": {
"type": "posts",
"id": "bayareabites_133503",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "133503",
"score": null,
"sort": [
1556900206000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1556900206,
"format": "video",
"disqusTitle": "José Andrés, Andrew Zimmern, Rachael Ray and More Celebrate Jacques Pépin's Daytime Emmy Win",
"title": "José Andrés, Andrew Zimmern, Rachael Ray and More Celebrate Jacques Pépin's Daytime Emmy Win",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside tag='jacques-pepin' label='More Pépin' sites='arts,bayareabites,checkplease']\u003c/p>\n\u003cp>On \u003cb>May 3, 2019\u003c/b>, Jacques Pépin will receive a Lifetime Achievement Award at the Daytime Emmys. In honor of the occasion, we took a look back at the 16-time James Beard Award winner, French Legion of Honor member chef, author and TV personality's vibrant career. Pépin's friends, family and colleagues also got together on camera to celebrate the well-deserved honor (you will see some recognizable faces in the video above).\u003c/p>\n\u003cp>Fellow PBS chef \u003ca href=\"https://www.kqed.org/tv/programs/index.jsp?pgmid=25270\">Martin Yan\u003c/a> also puts it best, saying, \"Jacques, you have more lifetime awards than a cat has lives. Then again, I cannot think of anyone more deserving. For me, it is a privilege of a lifetime to learn from you, to be inspired by you. Congratulations, my friend.\"\u003c/p>\n\u003cp>Over his career, Pépin hosted 12 PBS cooking shows, like '\u003ca href=\"https://www.kqed.org/w/morefastfoodmyway/\">Jacques Pépin: More Fast Food My Way\u003c/a>,' '\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">Essential Pepin\u003c/a>' and '\u003ca href=\"https://www.kqed.org/jpepinheart/\">Jacques Pépin Heart & Soul\u003c/a>' to name a few. All of his programs were filmed at KQED, and it is an honor and a joy to see a member of the KQED family receive this distinguished, well-deserved award.\u003c/p>\n\u003cp>Congratulations, Chef!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>An abbreviated version of the video above will air at the Emmys ceremony.\u003c/i>\u003c/p>\n\n",
"disqusIdentifier": "133503 https://ww2.kqed.org/bayareabites/?p=133503",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/05/03/jose-andres-andrew-zimmern-rachael-ray-and-more-celebrate-jacques-pepins-daytime-emmy-win/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 224,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1557352298,
"excerpt": "Chefs, KQED staff and more gather to celebrate Jacques Pépin's Daytime Emmy win and his vibrant, prolific career.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Chefs, KQED staff and more gather to celebrate Jacques Pépin's Daytime Emmy win and his vibrant, prolific career.",
"title": "José Andrés, Andrew Zimmern, Rachael Ray and More Celebrate Jacques Pépin's Daytime Emmy Win | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "José Andrés, Andrew Zimmern, Rachael Ray and More Celebrate Jacques Pépin's Daytime Emmy Win",
"datePublished": "2019-05-03T09:16:46-07:00",
"dateModified": "2019-05-08T14:51:38-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "jose-andres-andrew-zimmern-rachael-ray-and-more-celebrate-jacques-pepins-daytime-emmy-win",
"status": "publish",
"videoEmbed": "https://youtu.be/hWKoBjzdve4",
"path": "/bayareabites/133503/jose-andres-andrew-zimmern-rachael-ray-and-more-celebrate-jacques-pepins-daytime-emmy-win",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"tag": "jacques-pepin",
"label": "More Pépin ",
"sites": "arts,bayareabites,checkplease"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On \u003cb>May 3, 2019\u003c/b>, Jacques Pépin will receive a Lifetime Achievement Award at the Daytime Emmys. In honor of the occasion, we took a look back at the 16-time James Beard Award winner, French Legion of Honor member chef, author and TV personality's vibrant career. Pépin's friends, family and colleagues also got together on camera to celebrate the well-deserved honor (you will see some recognizable faces in the video above).\u003c/p>\n\u003cp>Fellow PBS chef \u003ca href=\"https://www.kqed.org/tv/programs/index.jsp?pgmid=25270\">Martin Yan\u003c/a> also puts it best, saying, \"Jacques, you have more lifetime awards than a cat has lives. Then again, I cannot think of anyone more deserving. For me, it is a privilege of a lifetime to learn from you, to be inspired by you. Congratulations, my friend.\"\u003c/p>\n\u003cp>Over his career, Pépin hosted 12 PBS cooking shows, like '\u003ca href=\"https://www.kqed.org/w/morefastfoodmyway/\">Jacques Pépin: More Fast Food My Way\u003c/a>,' '\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">Essential Pepin\u003c/a>' and '\u003ca href=\"https://www.kqed.org/jpepinheart/\">Jacques Pépin Heart & Soul\u003c/a>' to name a few. All of his programs were filmed at KQED, and it is an honor and a joy to see a member of the KQED family receive this distinguished, well-deserved award.\u003c/p>\n\u003cp>Congratulations, Chef!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>An abbreviated version of the video above will air at the Emmys ceremony.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/133503/jose-andres-andrew-zimmern-rachael-ray-and-more-celebrate-jacques-pepins-daytime-emmy-win",
"authors": [
"11404"
],
"categories": [
"bayareabites_63",
"bayareabites_50",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1593"
],
"tags": [
"bayareabites_16405",
"bayareabites_242"
],
"featImg": "bayareabites_91166",
"label": "bayareabites"
},
"bayareabites_133422": {
"type": "posts",
"id": "bayareabites_133422",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "133422",
"score": null,
"sort": [
1556305568000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1556305568,
"format": "standard",
"disqusTitle": "Adieu to Jardinière: Remembrances (and caviar) in the iconic restaurant's final days",
"title": "Adieu to Jardinière: Remembrances (and caviar) in the iconic restaurant's final days",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>By Chloé Hennen\u003c/i>\u003c/p>\n\u003cp>If the headline of this story reads a tad elegiac, it's because the closing of Jardinière, after dinner service this Saturday night, after 21 years as one of the most iconic spots in town, will be a loss for San Francisco.\u003c/p>\n\u003cp>At a time when the texture of the city seems to be constantly changing threads and other legacy businesses are shuttering (the beloved Beach Blanket Babylon is also soon to take its final bow), some longtime San Franciscans are feeling a bit nostalgic, wondering if future generations here will have any idea what they missed.\u003c/p>\n\u003cp>Most certainly it's yet another signal of an ending era, as fine dining destinations make way for pop-ups and food trucks with cult followings. There may never be another de facto special occasion destination here quite like Jardinière, but the city will move on as the city always does. For Traci Des Jardins, though—and for every busser, server, host, GM, bartender, line cook, and chef who's ever worked for her—it's an end scene that won't soon be forgotten. But as is usual in the case of a natural death at the end of a long run, the current tenor at the corner of Grove and Franklin streets is more tuned toward celebrating life.\u003c/p>\n\u003cfigure id=\"attachment_133425\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar.jpg\" alt=\"Chef Traci Des Jardins has a well-deserved cocktail at the bar at Jardinière, two weeks before the restaurant was set to close.\" width=\"980\" height=\"718\" class=\"size-full wp-image-133425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar-768x563.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Chef Traci Des Jardins has a well-deserved cocktail at the bar at Jardinière, two weeks before the restaurant was set to close. \u003ccite>(Aubrie Pick)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I always wanted it to be excellent, and never slip,\" said the chef over the phone on Tuesday. (It never did, as reviewer Nick Czap found when he revisited \u003ca href=\"https://www.7x7.com/rediscovering-des-jardins-20-years-jardiniere-2489536353.html\">the restaurant upon its 20th anniversary\u003c/a>.) With just five dinner services to go then, she acknowledged the moment was bittersweet—amid an outpouring of sentiment, she was characteristically resolute: \"Jardinière is such a personal, high touch place, it requires a big part of me for it to feel right. I'm in a different phase in my life now, so I feel ready to let it go.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Des Jardins' signature restaurant has, of course, been a primary influencer—alongside Alice Waters' Chez Panisse and Judy Rodgers' Zuni Cafe—in the way we eat and dine here; their philosophies running deep beneath the buzz words they helped create: local, seasonal, sustainable—to say nothing of being damn delicious. But the restaurant famed for its martini-cut double doors, sparkling champagne dome, warm bread salad, and duck liver mousse was best-loved among its regulars for the culture of high care and hospitality that Des Jardins fostered with her incredibly pro and devoted team. For many, it was our Cheers—albeit a pretty fancy Cheers—where they called us by name while serving our Tsar Nicolai caviar beneath Tiffany-style lamps at the bar.\u003c/p>\n\u003cp>If you know anything about Traci, you already know that the end of \u003ca href=\"https://jardiniere.com/\">Jardinière\u003c/a> is by no means the end of Des Jardins. She will continue on in her hard-working role as a day-to-day restaurateur (let's not forget that she still helms a handful of eateries in SF) and as an \u003ca href=\"https://www.7x7.com/givers-shakers-traci-des-jardins-la-empatica-1787004397.html\">industry mentor and sage\u003c/a>. But Jardinière, as she says, was \"the mother ship,\" and it has beamed us all up in one way or another, leaving a lasting impression as the backdrop of our heady first dates, intoxicating proposals, milestone birthdays, and black-tie gala nights since it opened in 1997. The space has even seen its share of weddings, even my own.\u003c/p>\n\u003cp>In 2008 I exchanged marriage vows beneath that iconic dome, and descended that gracefully curving staircase to share croquembouche and glasses of Billecart-Salmon (the house favorite Champagne) with family and friends, Traci among them. It would probably make for a neater story had that union been happy and lasting (the setting way outlived the sanctity of the marriage), but I still carry with me that rare sense of specialness imparted by the place and its host. In an interview with 7x7 back in 2014, Traci's pal, MythBusters star Adam Savage, called her \"as salt-of-the-earth as it gets.\" She welcomes everyone around her like family.\u003c/p>\n\u003cp>In talking to Traci and to some of her team during the restaurant's final days, family is the theme that keeps bubbling up.\u003c/p>\n\u003cfigure id=\"attachment_133426\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere.jpg\" alt=\"Traci Des Jardins with Amy Reynolds, her chief of staff.\" width=\"980\" height=\"694\" class=\"size-full wp-image-133426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere-768x544.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins with Amy Reynolds, her chief of staff. \u003ccite>(Amy Reynolds)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I cried all the way through it,\" she told me in a text message, on March 25th, of sharing the news with her team, just before Kim Severson \u003ca href=\"https://www.nytimes.com/2019/03/25/dining/jardiniere-closing-traci-des-jardins.html?fbclid=IwAR3PFrP6md0pxsDAPe7TBmrff4IXW8vHrF64zCKUqKwyGMIzjSkULj3h0Fs\">shared it with the world via The New York Times\u003c/a>. \"It was an amazing experience, how much they could all hold me.\"\u003c/p>\n\u003cp>Since word got out, the brick walls of the old restaurant have been packed with regulars returning to pay final tribute—my favorite-ever caviar presentation, the one that hasn't changed in 21 years, flying out of the kitchen each night and all night long.\u003c/p>\n\u003cfigure id=\"attachment_133427\" class=\"wp-caption aligncenter\" style=\"max-width: 607px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/traci-des-jardins-tonald-link-jardiniere.jpg\" alt=\"Des Jardins with Donald Link, the restaurant's opening kitchen manager, in 1997.\" width=\"607\" height=\"761\" class=\"size-full wp-image-133427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-tonald-link-jardiniere.jpg 607w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-tonald-link-jardiniere-160x201.jpg 160w\" sizes=\"(max-width: 607px) 100vw, 607px\">\u003cfigcaption class=\"wp-caption-text\">Des Jardins with Donald Link, the restaurant's opening kitchen manager, in 1997. \u003ccite>(Traci Des Jardins via Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We aren't staffed to handle this kind of volume, so alums have been coming in to work shifts, both front and back of house, to lend a hand,\" she said. \"It's the way that it feels in terms of a family, how connected our people are and the bonds they've formed here.\" Many of her closing team has been with her for ages—executive chef Audie Golder joined the line in 2009 as a 23-year-old fresh from culinary school; and chief of staff Amy Reynolds started as a hostess a decade ago. Many of those who did get away didn't go far.\u003c/p>\n\u003cp>\"Robbie Lewis' kids were practically born here,\" laughs Traci, who first hired Lewis in her pre-Jardinière days at the now-closed but then much-hyped and celebrity-backed FiDi restaurant Rubicon. He quit soon after to take a job at another much-hyped, now-closed restaurant—\"She was so pissed at me she was shaking and crying, and I was crying, and she told me I would regret this,\" Lewis remembers, \"and I did. I tucked my tail, went back to Rubicon and was all in—from that moment I decided I would do whatever Traci said. I was like, this is my person. She is my chef.\"\u003c/p>\n\u003cfigure id=\"attachment_133428\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere.jpg\" alt=\"Chef Robbie Lewis with his son, Dante (who's now 16), at Jardinière back in the day.\" width=\"980\" height=\"654\" class=\"size-full wp-image-133428\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere-768x513.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Chef Robbie Lewis with his son, Dante (who's now 16), at Jardinière back in the day. \u003ccite>(Robbie Lewis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the two-plus decades since, Lewis logged about eight years in the kitchen at Jardinière, where he became executive chef in 2002, and then helped open her pair of Presidio restaurants. He's a big, outwardly macho guy and a fierce commander in the kitchen, and yet he immediately goes soft on the topic of his mentor and her mother ship.\u003c/p>\n\u003cp>\"Traci's been thinking about this decision for some time, and she called to tell me about a week before the news broke. But on that day, I got all these calls and social media started going crazy, and it was so much more impactful than I expected. It was really an emotionally tender moment.\"\u003c/p>\n\u003cp>He recalled his early days in Traci's kitchen, where though he was just three years her junior, there was no questioning who was the boss. \"In terms of having your shit together, she was just way ahead of me. She was this force to be reckoned with, a badass chef, a ball buster, with this amazing tenacity and ability to keep cranking it out.\" Lewis captures Traci—the Scorpio who can be deadly serious and X-acto sharp, but also nurturing and old-soul wise.\u003c/p>\n\u003cp>\"She has this ability to mentor in a style that's empowering. She allows you to make mistakes. And she was always generous with me in the press, sharing her shine which a lot of chefs would never fucking do,\" he said. \"She has challenged me in so many ways, not just to be a better chef, but to be a better husband and father.\"\u003c/p>\n\u003cp>Stories like these are the norm among the Jardinière tribe. Chief of staff Reynolds met both her best friend and husband here as she worked her way through pretty much every front-of-house and service job outside of the kitchen before the chef took a chance and made the server her personal assistant. Over the past several years, they forged an unknown path together. \"In the kitchen, it's very clear what your job is. You make food, there are techniques and fundamentals. if you're cutting an onion wrong, Traci can step in and offer another way of doing it. In our world, we kind of figured it out together; her years and expertise were a mentorship for me,\" said Reynolds, who though she will remain on Traci's team, is also feeling the tug of Jardinière's last days.\u003c/p>\n\u003cp>\"It's a freak wave of emotion,\" she said. \"Some days it's all business and let's just get through steps 1 to 15, and other days it's so emotional. I gave a pep talk to the staff before service the other day and ended up just bawling—I thought, god this is so embarrassing. This is my family and my home.\"\u003c/p>\n\u003cp>Chef Audie, as they call him, never could get away from the restaurant though he did try. \"Every time I thought about leaving, some new door opened up for me here. [Traci's] given me quite a bit of creative freedom...There was a point when we were going through like 30 pounds of kimchi, and kimchi's not really an ingredient you'd expect to see at Jardinière, but she's always been open to ideas.\"\u003c/p>\n\u003cp>When someone actually does leave the restaurant, it's tradition that they tell a story, some memory of it, on their final day. \"I've been thinking about what mine would be,\" said Golder, who says meeting his wife, Michelle (now a baker at B. Patisserie), on the line back in 2012 takes the cake.\u003c/p>\n\u003cp>It seems clear that all of this—the mentorship, the bonds, the marriages, and babies—are not the product of Jardinière's 21-year tenure but rather the reason for it. Silicon Valley companies can talk all day long about their \"culture,\" but they'll never have anything on this place, where passion started, and was shared, from the top.\u003c/p>\n\u003cp>But back to that celebration of life. Jardinière may be done—get in for one last toast before the kitchen closes on Saturday, April 27th—but you'll find that same spirit of hospitality on tap, or better—in the form of a margarita—at the various local Mexican- and Spanish-style restaurants (all blessedly more affordable than the French-Californian mother ship) inspired by Traci's Mexican heritage.\u003c/p>\n\u003cp>She's also cooking up something new, because at the end of day, Traci is Jardinière—which is French for a female gardener—and still just 53, she has plenty tending left to do.\u003c/p>\n\u003cfigure id=\"attachment_133429\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/traci-des-jardins-portrait.jpg\" alt=\"Traci Des Jardins, photographed for 7x7's December 2014 print edition.\" width=\"980\" height=\"1225\" class=\"size-full wp-image-133429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-960x1200.jpg 960w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins, photographed for 7x7's December 2014 print edition. \u003ccite>(Matt Edge)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/bidding-adieu-to-jardiniere-san-francisco-2635443513.html\">7x7 Bay Area.\u003c/a>\u003c/i>\u003c/p>\n\n",
"disqusIdentifier": "133422 https://ww2.kqed.org/bayareabites/?p=133422",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/04/26/adieu-to-jardiniere-remembrances-and-caviar-in-the-iconic-restaurants-final-days/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1926,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1556305568,
"excerpt": "As is usual in the case of a natural death at the end of a long run, the current tenor at the corner of Grove and Franklin streets is more tuned toward celebrating life.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "As is usual in the case of a natural death at the end of a long run, the current tenor at the corner of Grove and Franklin streets is more tuned toward celebrating life.",
"title": "Adieu to Jardinière: Remembrances (and caviar) in the iconic restaurant's final days | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Adieu to Jardinière: Remembrances (and caviar) in the iconic restaurant's final days",
"datePublished": "2019-04-26T12:06:08-07:00",
"dateModified": "2019-04-26T12:06:08-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "adieu-to-jardiniere-remembrances-and-caviar-in-the-iconic-restaurants-final-days",
"status": "publish",
"path": "/bayareabites/133422/adieu-to-jardiniere-remembrances-and-caviar-in-the-iconic-restaurants-final-days",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>By Chloé Hennen\u003c/i>\u003c/p>\n\u003cp>If the headline of this story reads a tad elegiac, it's because the closing of Jardinière, after dinner service this Saturday night, after 21 years as one of the most iconic spots in town, will be a loss for San Francisco.\u003c/p>\n\u003cp>At a time when the texture of the city seems to be constantly changing threads and other legacy businesses are shuttering (the beloved Beach Blanket Babylon is also soon to take its final bow), some longtime San Franciscans are feeling a bit nostalgic, wondering if future generations here will have any idea what they missed.\u003c/p>\n\u003cp>Most certainly it's yet another signal of an ending era, as fine dining destinations make way for pop-ups and food trucks with cult followings. There may never be another de facto special occasion destination here quite like Jardinière, but the city will move on as the city always does. For Traci Des Jardins, though—and for every busser, server, host, GM, bartender, line cook, and chef who's ever worked for her—it's an end scene that won't soon be forgotten. But as is usual in the case of a natural death at the end of a long run, the current tenor at the corner of Grove and Franklin streets is more tuned toward celebrating life.\u003c/p>\n\u003cfigure id=\"attachment_133425\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar.jpg\" alt=\"Chef Traci Des Jardins has a well-deserved cocktail at the bar at Jardinière, two weeks before the restaurant was set to close.\" width=\"980\" height=\"718\" class=\"size-full wp-image-133425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar-768x563.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Chef Traci Des Jardins has a well-deserved cocktail at the bar at Jardinière, two weeks before the restaurant was set to close. \u003ccite>(Aubrie Pick)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I always wanted it to be excellent, and never slip,\" said the chef over the phone on Tuesday. (It never did, as reviewer Nick Czap found when he revisited \u003ca href=\"https://www.7x7.com/rediscovering-des-jardins-20-years-jardiniere-2489536353.html\">the restaurant upon its 20th anniversary\u003c/a>.) With just five dinner services to go then, she acknowledged the moment was bittersweet—amid an outpouring of sentiment, she was characteristically resolute: \"Jardinière is such a personal, high touch place, it requires a big part of me for it to feel right. I'm in a different phase in my life now, so I feel ready to let it go.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Des Jardins' signature restaurant has, of course, been a primary influencer—alongside Alice Waters' Chez Panisse and Judy Rodgers' Zuni Cafe—in the way we eat and dine here; their philosophies running deep beneath the buzz words they helped create: local, seasonal, sustainable—to say nothing of being damn delicious. But the restaurant famed for its martini-cut double doors, sparkling champagne dome, warm bread salad, and duck liver mousse was best-loved among its regulars for the culture of high care and hospitality that Des Jardins fostered with her incredibly pro and devoted team. For many, it was our Cheers—albeit a pretty fancy Cheers—where they called us by name while serving our Tsar Nicolai caviar beneath Tiffany-style lamps at the bar.\u003c/p>\n\u003cp>If you know anything about Traci, you already know that the end of \u003ca href=\"https://jardiniere.com/\">Jardinière\u003c/a> is by no means the end of Des Jardins. She will continue on in her hard-working role as a day-to-day restaurateur (let's not forget that she still helms a handful of eateries in SF) and as an \u003ca href=\"https://www.7x7.com/givers-shakers-traci-des-jardins-la-empatica-1787004397.html\">industry mentor and sage\u003c/a>. But Jardinière, as she says, was \"the mother ship,\" and it has beamed us all up in one way or another, leaving a lasting impression as the backdrop of our heady first dates, intoxicating proposals, milestone birthdays, and black-tie gala nights since it opened in 1997. The space has even seen its share of weddings, even my own.\u003c/p>\n\u003cp>In 2008 I exchanged marriage vows beneath that iconic dome, and descended that gracefully curving staircase to share croquembouche and glasses of Billecart-Salmon (the house favorite Champagne) with family and friends, Traci among them. It would probably make for a neater story had that union been happy and lasting (the setting way outlived the sanctity of the marriage), but I still carry with me that rare sense of specialness imparted by the place and its host. In an interview with 7x7 back in 2014, Traci's pal, MythBusters star Adam Savage, called her \"as salt-of-the-earth as it gets.\" She welcomes everyone around her like family.\u003c/p>\n\u003cp>In talking to Traci and to some of her team during the restaurant's final days, family is the theme that keeps bubbling up.\u003c/p>\n\u003cfigure id=\"attachment_133426\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere.jpg\" alt=\"Traci Des Jardins with Amy Reynolds, her chief of staff.\" width=\"980\" height=\"694\" class=\"size-full wp-image-133426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere-768x544.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins with Amy Reynolds, her chief of staff. \u003ccite>(Amy Reynolds)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I cried all the way through it,\" she told me in a text message, on March 25th, of sharing the news with her team, just before Kim Severson \u003ca href=\"https://www.nytimes.com/2019/03/25/dining/jardiniere-closing-traci-des-jardins.html?fbclid=IwAR3PFrP6md0pxsDAPe7TBmrff4IXW8vHrF64zCKUqKwyGMIzjSkULj3h0Fs\">shared it with the world via The New York Times\u003c/a>. \"It was an amazing experience, how much they could all hold me.\"\u003c/p>\n\u003cp>Since word got out, the brick walls of the old restaurant have been packed with regulars returning to pay final tribute—my favorite-ever caviar presentation, the one that hasn't changed in 21 years, flying out of the kitchen each night and all night long.\u003c/p>\n\u003cfigure id=\"attachment_133427\" class=\"wp-caption aligncenter\" style=\"max-width: 607px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/traci-des-jardins-tonald-link-jardiniere.jpg\" alt=\"Des Jardins with Donald Link, the restaurant's opening kitchen manager, in 1997.\" width=\"607\" height=\"761\" class=\"size-full wp-image-133427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-tonald-link-jardiniere.jpg 607w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-tonald-link-jardiniere-160x201.jpg 160w\" sizes=\"(max-width: 607px) 100vw, 607px\">\u003cfigcaption class=\"wp-caption-text\">Des Jardins with Donald Link, the restaurant's opening kitchen manager, in 1997. \u003ccite>(Traci Des Jardins via Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We aren't staffed to handle this kind of volume, so alums have been coming in to work shifts, both front and back of house, to lend a hand,\" she said. \"It's the way that it feels in terms of a family, how connected our people are and the bonds they've formed here.\" Many of her closing team has been with her for ages—executive chef Audie Golder joined the line in 2009 as a 23-year-old fresh from culinary school; and chief of staff Amy Reynolds started as a hostess a decade ago. Many of those who did get away didn't go far.\u003c/p>\n\u003cp>\"Robbie Lewis' kids were practically born here,\" laughs Traci, who first hired Lewis in her pre-Jardinière days at the now-closed but then much-hyped and celebrity-backed FiDi restaurant Rubicon. He quit soon after to take a job at another much-hyped, now-closed restaurant—\"She was so pissed at me she was shaking and crying, and I was crying, and she told me I would regret this,\" Lewis remembers, \"and I did. I tucked my tail, went back to Rubicon and was all in—from that moment I decided I would do whatever Traci said. I was like, this is my person. She is my chef.\"\u003c/p>\n\u003cfigure id=\"attachment_133428\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere.jpg\" alt=\"Chef Robbie Lewis with his son, Dante (who's now 16), at Jardinière back in the day.\" width=\"980\" height=\"654\" class=\"size-full wp-image-133428\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere-768x513.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Chef Robbie Lewis with his son, Dante (who's now 16), at Jardinière back in the day. \u003ccite>(Robbie Lewis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the two-plus decades since, Lewis logged about eight years in the kitchen at Jardinière, where he became executive chef in 2002, and then helped open her pair of Presidio restaurants. He's a big, outwardly macho guy and a fierce commander in the kitchen, and yet he immediately goes soft on the topic of his mentor and her mother ship.\u003c/p>\n\u003cp>\"Traci's been thinking about this decision for some time, and she called to tell me about a week before the news broke. But on that day, I got all these calls and social media started going crazy, and it was so much more impactful than I expected. It was really an emotionally tender moment.\"\u003c/p>\n\u003cp>He recalled his early days in Traci's kitchen, where though he was just three years her junior, there was no questioning who was the boss. \"In terms of having your shit together, she was just way ahead of me. She was this force to be reckoned with, a badass chef, a ball buster, with this amazing tenacity and ability to keep cranking it out.\" Lewis captures Traci—the Scorpio who can be deadly serious and X-acto sharp, but also nurturing and old-soul wise.\u003c/p>\n\u003cp>\"She has this ability to mentor in a style that's empowering. She allows you to make mistakes. And she was always generous with me in the press, sharing her shine which a lot of chefs would never fucking do,\" he said. \"She has challenged me in so many ways, not just to be a better chef, but to be a better husband and father.\"\u003c/p>\n\u003cp>Stories like these are the norm among the Jardinière tribe. Chief of staff Reynolds met both her best friend and husband here as she worked her way through pretty much every front-of-house and service job outside of the kitchen before the chef took a chance and made the server her personal assistant. Over the past several years, they forged an unknown path together. \"In the kitchen, it's very clear what your job is. You make food, there are techniques and fundamentals. if you're cutting an onion wrong, Traci can step in and offer another way of doing it. In our world, we kind of figured it out together; her years and expertise were a mentorship for me,\" said Reynolds, who though she will remain on Traci's team, is also feeling the tug of Jardinière's last days.\u003c/p>\n\u003cp>\"It's a freak wave of emotion,\" she said. \"Some days it's all business and let's just get through steps 1 to 15, and other days it's so emotional. I gave a pep talk to the staff before service the other day and ended up just bawling—I thought, god this is so embarrassing. This is my family and my home.\"\u003c/p>\n\u003cp>Chef Audie, as they call him, never could get away from the restaurant though he did try. \"Every time I thought about leaving, some new door opened up for me here. [Traci's] given me quite a bit of creative freedom...There was a point when we were going through like 30 pounds of kimchi, and kimchi's not really an ingredient you'd expect to see at Jardinière, but she's always been open to ideas.\"\u003c/p>\n\u003cp>When someone actually does leave the restaurant, it's tradition that they tell a story, some memory of it, on their final day. \"I've been thinking about what mine would be,\" said Golder, who says meeting his wife, Michelle (now a baker at B. Patisserie), on the line back in 2012 takes the cake.\u003c/p>\n\u003cp>It seems clear that all of this—the mentorship, the bonds, the marriages, and babies—are not the product of Jardinière's 21-year tenure but rather the reason for it. Silicon Valley companies can talk all day long about their \"culture,\" but they'll never have anything on this place, where passion started, and was shared, from the top.\u003c/p>\n\u003cp>But back to that celebration of life. Jardinière may be done—get in for one last toast before the kitchen closes on Saturday, April 27th—but you'll find that same spirit of hospitality on tap, or better—in the form of a margarita—at the various local Mexican- and Spanish-style restaurants (all blessedly more affordable than the French-Californian mother ship) inspired by Traci's Mexican heritage.\u003c/p>\n\u003cp>She's also cooking up something new, because at the end of day, Traci is Jardinière—which is French for a female gardener—and still just 53, she has plenty tending left to do.\u003c/p>\n\u003cfigure id=\"attachment_133429\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/traci-des-jardins-portrait.jpg\" alt=\"Traci Des Jardins, photographed for 7x7's December 2014 print edition.\" width=\"980\" height=\"1225\" class=\"size-full wp-image-133429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-960x1200.jpg 960w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins, photographed for 7x7's December 2014 print edition. \u003ccite>(Matt Edge)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/bidding-adieu-to-jardiniere-san-francisco-2635443513.html\">7x7 Bay Area.\u003c/a>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/133422/adieu-to-jardiniere-remembrances-and-caviar-in-the-iconic-restaurants-final-days",
"authors": [
"11590"
],
"categories": [
"bayareabites_63",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_3328",
"bayareabites_150",
"bayareabites_1251"
],
"featImg": "bayareabites_133424",
"label": "bayareabites"
},
"bayareabites_133383": {
"type": "posts",
"id": "bayareabites_133383",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "133383",
"score": null,
"sort": [
1556141595000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1556141595,
"format": "standard",
"disqusTitle": "Where's the Wagyu? In This Case, At ALX by Alexander's Steakhouse",
"title": "Where's the Wagyu? In This Case, At ALX by Alexander's Steakhouse",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_122476,news_11719669' label='More About Beef']\u003cbr>\n“Your Wagyu is waking up from its nap now.”\u003c/p>\n\u003cp>Turning to the smiling waiter at \u003ca href=\"https://alxsanfrancisco.com/\">ALX\u003c/a>, my initial confusion turned to excitement when I realized the main event was about to start.\u003c/p>\n\u003cp>You’ve probably heard of \u003ca href=\"https://alexanderssteakhouse.com/alexanders-steakhouse/\">Alexander’s Steakhouse Group\u003c/a>, a fine dining establishment providing their interpretation (according to their website) “of the classic American steakhouse with hints of Japanese influence.” They own locations in San Francisco, Cupertino and Pasadena, and they have sister establishments like The Sea and Alexander’s Patisserie.\u003c/p>\n\u003cp>ALX, opened in late 2018, is their first “casual” restaurant, combining local ingredients, classic dishes and contemporary techniques. What do I mean? Their “beer can” chicken, for example, is paired with a lavender honey glaze, red corn polenta and pickled mushrooms — not your classic BBQ in the backyard fare.\u003c/p>\n\u003cfigure id=\"attachment_133386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133386\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Jessie-Lugo-Credit-Lars-Kampmann-e1556134959835.jpg\" alt=\"ALX's Executive Chef Jessie Lugo\" width=\"1920\" height=\"2876\">\u003cfigcaption class=\"wp-caption-text\">ALX's Executive Chef Jessie Lugo \u003ccite>(Lars Kampmann)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Executive Chef Jessie Lugo (her resume includes stints at Acquerello and Alexander’s Steakhouse) leads the team. Along with overseeing the group’s first casual restaurant, Lugo is bringing the American Wagyu movement to the Bay Area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At other restaurants, you might see American Wagyu on the menu, but it is usually limited to only about one to two options. With her program, Lugo has personally cultivated relationships with a wide range of farmers throughout the U.S. to offer a larger menu of intentionally thought out selections than you would find anywhere else.\u003c/p>\n\u003cp>Lugo explains, “I did some research and realized that there are a lot of farms across the country that are building up wagyu programs. It's a very exciting time to be able to work with something that is relatively unknown but shows so much promise for being a quality product that is, \"better\" on multiple levels.”\u003c/p>\n\u003cfigure id=\"attachment_133405\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/wagyu-flight.jpg\" alt=\"ALX's American Wagyu menu is sourced from farmers all over America.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133405\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ALX's American Wagyu menu is sourced from farmers all over America. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>What’s the deal with Wagyu?\u003c/h2>\n\u003cp>So how is Wagyu better? When you think of the term, you probably think Japanese — in fact, ‘wa’ means Japanese and ‘gyu’ means cattle. Maybe the words ‘expensive’ and ‘delicious’ also pop up. But why is it so desired by chefs around the world?\u003c/p>\n\u003cp>According to the \u003ca href=\"http://wagyu.org/breed-info/what-is-wagyu/\">American Wagyu Association’s website\u003c/a>, Wagyu is “healthy for you” (let’s take that advice with a grain of salt). Apparently, the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef — that’s a good thing. And 40% of that saturated fat is what we call stearic acid, “which is regarded as having a minimal impact in raising cholesterol levels.” Basically, although a Wagyu cut might be intimidatingly and heavily marbled, the rich meat is actually filled with (mostly) good fats!\u003c/p>\n\u003cfigure id=\"attachment_133406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/GettyImages-wagyu.jpg\" alt=\"This picture taken on October 13, 2018 shows an employee slicing wagyu beef to be served at a restaurant in Takayama. - In a lush field in the heart of the Japanese mountains, a herd of glossy black cows roam happily -- prime examples of the area's Hida brand of wagyu beef.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-133406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-1200x799.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This picture taken on October 13, 2018 shows an employee slicing wagyu beef to be served at a restaurant in Takayama. - In a lush field in the heart of the Japanese mountains, a herd of glossy black cows roam happily -- prime examples of the area's Hida brand of wagyu beef. \u003ccite>(MARTIN BUREAU/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It's a product that has unparalleled flavor, is more sustainable, and is even healthier for you. Wagyu fat breaks down in your body like olive oil and is a healthier fat than in normal Angus meat,” Lugo explains.\u003c/p>\n\u003cp>And now you’re probably wondering how American wagyu exists.\u003c/p>\n\u003cp>Japan imported wagyu cattle to North America in 1975, but imports dwindled (and then stopped) in 2003 when BSE (Bovine Spongiform Encephalopathy aka mad cow disease) was discovered. Exports resumed \u003ca href=\"https://www.crowdcow.com/blog/myths-and-facts-about-wagyu\">in 2012\u003c/a>, but the meat is still heavily regulated today, and you can only buy Japanese Wagyu in the U.S. in extremely limited supply — making it pretty expensive if it’s ‘real’ Wagyu.\u003c/p>\n\u003cp>Thanks to the limited supply of cows that did make it into the U.S. before imports were cut off, farmers could then crossbreed Wagyu cattle with Angus cattle, creating a new breed of American wagyu. There is still a limited supply since Wagyu cattle are bred and raised for quality, not quantity, but this also keeps the breeding practice sustainable for cattle farmers.\u003c/p>\n\u003ch2>Going directly to the source\u003c/h2>\n\u003cfigure id=\"attachment_133389\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse.jpg\" alt=\"Chef Jessie breaking down meat in the kitchen.\" width=\"1024\" height=\"1016\" class=\"size-full wp-image-133389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-160x159.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-800x794.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-768x762.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-1020x1012.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chef Jessie breaking down meat in the kitchen. \u003ccite>(ALX by Alexander's Steakhouse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When she started her program, Lugo made sure she was involved in every step of the process, especially when it came to sourcing the Wagyu. Many American Wagyu farmers don’t even ship outside of their state or even their town. Instead of finding a third party to provide the meat for her program, she researched, sought out and then talked to each and every farmer brought into the program herself, easing their worries by having direct, honest communication and working with them directly every step of the way, from pricing to packaging.\u003c/p>\n\u003cp>Jennifer James from \u003ca href=\"https://stoneranchmontana.com/\">Stone Ranch Farms\u003c/a> in Montana says, “[We were skeptical at first] until we had a phone conversation with her, having a lot of people asking for \"samples\" of our product online, and claiming to be chefs or specialized distributors. Chef Jessie was as genuine in her interest in our product and story as she was in her excitement about the program she was putting together.”\u003c/p>\n\u003cfigure id=\"attachment_133410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/stone-ranch.jpg\" alt=\"The Stone Ranch Wagyu is a 50/50 crossbreed but has high marbling almost like a fullblood tajima.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133410\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Stone Ranch Wagyu is a 50/50 crossbreed but has high marbling almost like a fullblood tajima. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some farmers took their vetting further and flew out to meet Lugo in person and to make sure she would be treating their product with respect.\u003c/p>\n\u003cp>Building such strong relationships with the farmers is important to Lugo: “You get out what you put in, and it takes time, love, and care to get such a great product. I’ve spoken to so many farmers and they are all so kind and genuinely care about their product.” The care she has for their product shows and some of her providers have even extended a few invitations for her to visit some farms. (She hasn't been able to make those trips yet, but intends to down the road).\u003c/p>\n\u003ch2>Does it live up to the hype?\u003c/h2>\n\u003cp>The program itself offers only four cuts at any given moment, but the meat is intentionally sourced from different regions of the U.S. so diners can taste the way that climate and geography can impart subtle differences in flavor to the beef. ALX’s menu currently offers three-ounce cuts of each Wagyu option but will offer four-ounce cuts soon. Also in the works is a Wagyu flight: two-ounce cuts of all four options for a consolidated price.\u003c/p>\n\u003cp>Jane Chong, a PR rep for ALX, says, “If the farm is large enough, Jessie will request certain cuts, but, for some smaller farms, it's all dependent on availability. Since she has started developing relationships with farmers, some will let her know when they are going to slaughter, and they will actually ask Jessie in advance what she would like to order.”\u003c/p>\n\u003cp>Lugo currently receives roughly 6-8 lbs per farm, and the meat is shipped to her in specific cuts (boneless ribeye roasts, boneless N.Y. strips, or whole tenderloins). With limited quantities, it is possible for a certain ranch to be sold out at any given time depending on popularity.\u003c/p>\n\u003cfigure id=\"attachment_133408\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/durham-ranch.jpg\" alt=\"The Durham Ranch Wagyu is Texas born and Nebraska raised.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-133408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-1200x799.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Durham Ranch Wagyu is Texas born and Nebraska raised. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the time I visited, the four options on the menu were from Lindsey Ranch (Oregon), Lone Mountain (New Mexico), Stone Ranch (Montana), and Durham Ranch (Texas-born, Nebraska-raised).\u003c/p>\n\u003cp>ALX also offers a Wagyu of the Day option that will change based on whatever they have available that day. When I visited, it was a flat iron steak. Lugo had taken the steak (normally a more tough cut of meat) and transformed it by removing the tough sinew and rolling it (like a little meat roulade) before cooking to keep all the moisture and flavor inside.\u003c/p>\n\u003cfigure id=\"attachment_133409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/flat-iron-wagyu.jpg\" alt=\"ALX provides a Wagyu of the Day option in addition to the 3-ounce wagyu cuts.\" width=\"1920\" height=\"1251\" class=\"size-full wp-image-133409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-1200x782.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ALX provides a Wagyu of the Day option in addition to the 3-ounce wagyu cuts. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Wagyu of the Day is definitely a solid option if you’re looking for a full meal (it came with fries). But back to the tasting program!\u003c/p>\n\u003cp>Lone Mountain Wagyu was the only 100% fullblood tajima (\u003ca href=\"https://en.wikipedia.org/wiki/Japanese_Black\">Japanese Black cattle\u003c/a>) on the menu, making it the most expensive cut at $75. For price comparisons, I tried checking other restaurant menus to see how their A5 Wagyu was priced, but I had no luck and had to visit Yelp (so take these numbers with a grain of salt and potential human exaggeration thrown in). One reviewer who visited Niku Steakhouse \u003ca href=\"https://www.yelp.com/biz/niku-steakhouse-san-francisco\">wrote\u003c/a> that the A5 Wagyu was priced at $300 for 8 ounces. \u003ca href=\"https://www.yelp.com/biz/5a5-steak-lounge-san-francisco-4\">Another review\u003c/a> for 5A5 Steak Lounge (see the \u003ca href=\"https://www.kqed.org/checkplease/19887/check-please-bay-area-reviews-tommys-joynt-belotti-ristorante-e-bottega-5a5-steak-lounge\">Check, Please! Bay Area review\u003c/a>) said a 4-ounce cut ran for $150 and up.\u003c/p>\n\u003cp>American Wagyu is expensive but, because it is a domestic product, it is less expensive than Japanese Wagyu due to the latter’s import fees and an extremely limited amount of available product.\u003c/p>\n\u003cp>So, what’s the verdict?\u003c/p>\n\u003cfigure id=\"attachment_133407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/lone-mountain.jpg\" alt=\"The Lone Mountain Wagyu from New Mexico is 100% fullblood tajima.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lone Mountain Wagyu from New Mexico is 100% fullblood tajima. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Inserting a disclaimer here:\u003c/b> I am not a meat expert by any means. Luckily, the menu at ALX is smart to provide all the basic information and tasting notes for each cut of Wagyu like it’s a glass of fine wine.\u003c/p>\n\u003cp>I thought each cut was delicious, but the Lone Mountain and Stone Ranch Wagyus were definitely my favorites. Thanks to that high marbling, the knife cut through the meat like butter. A 3-ounce cut, when it’s all said and done, feels like nothing if you’re coming in hungry, but you can also supplement your Wagyu with ALX’s extensive menu of sides and sweets. I recommend getting an order of goat cheese stuffed tots and brussels sprouts.\u003c/p>\n\u003cfigure id=\"attachment_133411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/alx-tots.jpg\" alt=\"ALX's housemade tater tots are stuffed with chevre goat cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ALX's housemade tater tots are stuffed with chevre goat cheese. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Personally, I have never had A5 Wagyu so can’t compare the two versions for you. The cuts of tender beef at ALX were pretty satisfying to me, but you’ll have to try them for yourself. But maybe, instead of asking “is it worth it,” go into ALX’s American Wagyu program with the mindset of supporting American farmers and learning something new! Not many outside of the food industry know about American Wagyu, and Chef Lugo’s unique program serves to educate both diners and peers while putting these hardworking farmers and their beloved product on the pedestal.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It’s a delicious future ahead of us, and farmers like James believe so too: “We’re optimistic that the future looks bright for Wagyu, and if our customers are anything like us – it’s really hard for us to eat any other kind of steak now.”\u003c/p>\n\n",
"disqusIdentifier": "133383 https://ww2.kqed.org/bayareabites/?p=133383",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/04/24/wheres-the-wagyu-in-this-case-at-alx-by-alexanders-steakhouse/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1869,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 32
},
"modified": 1556148509,
"excerpt": "Make no mis-steak, this Bay Area chef’s innovative American Wagyu program celebrates eating local(ish).",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Make no mis-steak, this Bay Area chef’s innovative American Wagyu program celebrates eating local(ish).",
"title": "Where's the Wagyu? In This Case, At ALX by Alexander's Steakhouse | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Where's the Wagyu? In This Case, At ALX by Alexander's Steakhouse",
"datePublished": "2019-04-24T14:33:15-07:00",
"dateModified": "2019-04-24T16:28:29-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "wheres-the-wagyu-in-this-case-at-alx-by-alexanders-steakhouse",
"status": "publish",
"path": "/bayareabites/133383/wheres-the-wagyu-in-this-case-at-alx-by-alexanders-steakhouse",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_122476,news_11719669",
"label": "More About Beef "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n“Your Wagyu is waking up from its nap now.”\u003c/p>\n\u003cp>Turning to the smiling waiter at \u003ca href=\"https://alxsanfrancisco.com/\">ALX\u003c/a>, my initial confusion turned to excitement when I realized the main event was about to start.\u003c/p>\n\u003cp>You’ve probably heard of \u003ca href=\"https://alexanderssteakhouse.com/alexanders-steakhouse/\">Alexander’s Steakhouse Group\u003c/a>, a fine dining establishment providing their interpretation (according to their website) “of the classic American steakhouse with hints of Japanese influence.” They own locations in San Francisco, Cupertino and Pasadena, and they have sister establishments like The Sea and Alexander’s Patisserie.\u003c/p>\n\u003cp>ALX, opened in late 2018, is their first “casual” restaurant, combining local ingredients, classic dishes and contemporary techniques. What do I mean? Their “beer can” chicken, for example, is paired with a lavender honey glaze, red corn polenta and pickled mushrooms — not your classic BBQ in the backyard fare.\u003c/p>\n\u003cfigure id=\"attachment_133386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133386\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Jessie-Lugo-Credit-Lars-Kampmann-e1556134959835.jpg\" alt=\"ALX's Executive Chef Jessie Lugo\" width=\"1920\" height=\"2876\">\u003cfigcaption class=\"wp-caption-text\">ALX's Executive Chef Jessie Lugo \u003ccite>(Lars Kampmann)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Executive Chef Jessie Lugo (her resume includes stints at Acquerello and Alexander’s Steakhouse) leads the team. Along with overseeing the group’s first casual restaurant, Lugo is bringing the American Wagyu movement to the Bay Area.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At other restaurants, you might see American Wagyu on the menu, but it is usually limited to only about one to two options. With her program, Lugo has personally cultivated relationships with a wide range of farmers throughout the U.S. to offer a larger menu of intentionally thought out selections than you would find anywhere else.\u003c/p>\n\u003cp>Lugo explains, “I did some research and realized that there are a lot of farms across the country that are building up wagyu programs. It's a very exciting time to be able to work with something that is relatively unknown but shows so much promise for being a quality product that is, \"better\" on multiple levels.”\u003c/p>\n\u003cfigure id=\"attachment_133405\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/wagyu-flight.jpg\" alt=\"ALX's American Wagyu menu is sourced from farmers all over America.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133405\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ALX's American Wagyu menu is sourced from farmers all over America. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>What’s the deal with Wagyu?\u003c/h2>\n\u003cp>So how is Wagyu better? When you think of the term, you probably think Japanese — in fact, ‘wa’ means Japanese and ‘gyu’ means cattle. Maybe the words ‘expensive’ and ‘delicious’ also pop up. But why is it so desired by chefs around the world?\u003c/p>\n\u003cp>According to the \u003ca href=\"http://wagyu.org/breed-info/what-is-wagyu/\">American Wagyu Association’s website\u003c/a>, Wagyu is “healthy for you” (let’s take that advice with a grain of salt). Apparently, the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef — that’s a good thing. And 40% of that saturated fat is what we call stearic acid, “which is regarded as having a minimal impact in raising cholesterol levels.” Basically, although a Wagyu cut might be intimidatingly and heavily marbled, the rich meat is actually filled with (mostly) good fats!\u003c/p>\n\u003cfigure id=\"attachment_133406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/GettyImages-wagyu.jpg\" alt=\"This picture taken on October 13, 2018 shows an employee slicing wagyu beef to be served at a restaurant in Takayama. - In a lush field in the heart of the Japanese mountains, a herd of glossy black cows roam happily -- prime examples of the area's Hida brand of wagyu beef.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-133406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-1200x799.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This picture taken on October 13, 2018 shows an employee slicing wagyu beef to be served at a restaurant in Takayama. - In a lush field in the heart of the Japanese mountains, a herd of glossy black cows roam happily -- prime examples of the area's Hida brand of wagyu beef. \u003ccite>(MARTIN BUREAU/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It's a product that has unparalleled flavor, is more sustainable, and is even healthier for you. Wagyu fat breaks down in your body like olive oil and is a healthier fat than in normal Angus meat,” Lugo explains.\u003c/p>\n\u003cp>And now you’re probably wondering how American wagyu exists.\u003c/p>\n\u003cp>Japan imported wagyu cattle to North America in 1975, but imports dwindled (and then stopped) in 2003 when BSE (Bovine Spongiform Encephalopathy aka mad cow disease) was discovered. Exports resumed \u003ca href=\"https://www.crowdcow.com/blog/myths-and-facts-about-wagyu\">in 2012\u003c/a>, but the meat is still heavily regulated today, and you can only buy Japanese Wagyu in the U.S. in extremely limited supply — making it pretty expensive if it’s ‘real’ Wagyu.\u003c/p>\n\u003cp>Thanks to the limited supply of cows that did make it into the U.S. before imports were cut off, farmers could then crossbreed Wagyu cattle with Angus cattle, creating a new breed of American wagyu. There is still a limited supply since Wagyu cattle are bred and raised for quality, not quantity, but this also keeps the breeding practice sustainable for cattle farmers.\u003c/p>\n\u003ch2>Going directly to the source\u003c/h2>\n\u003cfigure id=\"attachment_133389\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse.jpg\" alt=\"Chef Jessie breaking down meat in the kitchen.\" width=\"1024\" height=\"1016\" class=\"size-full wp-image-133389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-160x159.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-800x794.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-768x762.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-1020x1012.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chef Jessie breaking down meat in the kitchen. \u003ccite>(ALX by Alexander's Steakhouse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When she started her program, Lugo made sure she was involved in every step of the process, especially when it came to sourcing the Wagyu. Many American Wagyu farmers don’t even ship outside of their state or even their town. Instead of finding a third party to provide the meat for her program, she researched, sought out and then talked to each and every farmer brought into the program herself, easing their worries by having direct, honest communication and working with them directly every step of the way, from pricing to packaging.\u003c/p>\n\u003cp>Jennifer James from \u003ca href=\"https://stoneranchmontana.com/\">Stone Ranch Farms\u003c/a> in Montana says, “[We were skeptical at first] until we had a phone conversation with her, having a lot of people asking for \"samples\" of our product online, and claiming to be chefs or specialized distributors. Chef Jessie was as genuine in her interest in our product and story as she was in her excitement about the program she was putting together.”\u003c/p>\n\u003cfigure id=\"attachment_133410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/stone-ranch.jpg\" alt=\"The Stone Ranch Wagyu is a 50/50 crossbreed but has high marbling almost like a fullblood tajima.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133410\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Stone Ranch Wagyu is a 50/50 crossbreed but has high marbling almost like a fullblood tajima. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some farmers took their vetting further and flew out to meet Lugo in person and to make sure she would be treating their product with respect.\u003c/p>\n\u003cp>Building such strong relationships with the farmers is important to Lugo: “You get out what you put in, and it takes time, love, and care to get such a great product. I’ve spoken to so many farmers and they are all so kind and genuinely care about their product.” The care she has for their product shows and some of her providers have even extended a few invitations for her to visit some farms. (She hasn't been able to make those trips yet, but intends to down the road).\u003c/p>\n\u003ch2>Does it live up to the hype?\u003c/h2>\n\u003cp>The program itself offers only four cuts at any given moment, but the meat is intentionally sourced from different regions of the U.S. so diners can taste the way that climate and geography can impart subtle differences in flavor to the beef. ALX’s menu currently offers three-ounce cuts of each Wagyu option but will offer four-ounce cuts soon. Also in the works is a Wagyu flight: two-ounce cuts of all four options for a consolidated price.\u003c/p>\n\u003cp>Jane Chong, a PR rep for ALX, says, “If the farm is large enough, Jessie will request certain cuts, but, for some smaller farms, it's all dependent on availability. Since she has started developing relationships with farmers, some will let her know when they are going to slaughter, and they will actually ask Jessie in advance what she would like to order.”\u003c/p>\n\u003cp>Lugo currently receives roughly 6-8 lbs per farm, and the meat is shipped to her in specific cuts (boneless ribeye roasts, boneless N.Y. strips, or whole tenderloins). With limited quantities, it is possible for a certain ranch to be sold out at any given time depending on popularity.\u003c/p>\n\u003cfigure id=\"attachment_133408\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/durham-ranch.jpg\" alt=\"The Durham Ranch Wagyu is Texas born and Nebraska raised.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-133408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-1200x799.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Durham Ranch Wagyu is Texas born and Nebraska raised. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the time I visited, the four options on the menu were from Lindsey Ranch (Oregon), Lone Mountain (New Mexico), Stone Ranch (Montana), and Durham Ranch (Texas-born, Nebraska-raised).\u003c/p>\n\u003cp>ALX also offers a Wagyu of the Day option that will change based on whatever they have available that day. When I visited, it was a flat iron steak. Lugo had taken the steak (normally a more tough cut of meat) and transformed it by removing the tough sinew and rolling it (like a little meat roulade) before cooking to keep all the moisture and flavor inside.\u003c/p>\n\u003cfigure id=\"attachment_133409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/flat-iron-wagyu.jpg\" alt=\"ALX provides a Wagyu of the Day option in addition to the 3-ounce wagyu cuts.\" width=\"1920\" height=\"1251\" class=\"size-full wp-image-133409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-1200x782.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ALX provides a Wagyu of the Day option in addition to the 3-ounce wagyu cuts. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Wagyu of the Day is definitely a solid option if you’re looking for a full meal (it came with fries). But back to the tasting program!\u003c/p>\n\u003cp>Lone Mountain Wagyu was the only 100% fullblood tajima (\u003ca href=\"https://en.wikipedia.org/wiki/Japanese_Black\">Japanese Black cattle\u003c/a>) on the menu, making it the most expensive cut at $75. For price comparisons, I tried checking other restaurant menus to see how their A5 Wagyu was priced, but I had no luck and had to visit Yelp (so take these numbers with a grain of salt and potential human exaggeration thrown in). One reviewer who visited Niku Steakhouse \u003ca href=\"https://www.yelp.com/biz/niku-steakhouse-san-francisco\">wrote\u003c/a> that the A5 Wagyu was priced at $300 for 8 ounces. \u003ca href=\"https://www.yelp.com/biz/5a5-steak-lounge-san-francisco-4\">Another review\u003c/a> for 5A5 Steak Lounge (see the \u003ca href=\"https://www.kqed.org/checkplease/19887/check-please-bay-area-reviews-tommys-joynt-belotti-ristorante-e-bottega-5a5-steak-lounge\">Check, Please! Bay Area review\u003c/a>) said a 4-ounce cut ran for $150 and up.\u003c/p>\n\u003cp>American Wagyu is expensive but, because it is a domestic product, it is less expensive than Japanese Wagyu due to the latter’s import fees and an extremely limited amount of available product.\u003c/p>\n\u003cp>So, what’s the verdict?\u003c/p>\n\u003cfigure id=\"attachment_133407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/lone-mountain.jpg\" alt=\"The Lone Mountain Wagyu from New Mexico is 100% fullblood tajima.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lone Mountain Wagyu from New Mexico is 100% fullblood tajima. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Inserting a disclaimer here:\u003c/b> I am not a meat expert by any means. Luckily, the menu at ALX is smart to provide all the basic information and tasting notes for each cut of Wagyu like it’s a glass of fine wine.\u003c/p>\n\u003cp>I thought each cut was delicious, but the Lone Mountain and Stone Ranch Wagyus were definitely my favorites. Thanks to that high marbling, the knife cut through the meat like butter. A 3-ounce cut, when it’s all said and done, feels like nothing if you’re coming in hungry, but you can also supplement your Wagyu with ALX’s extensive menu of sides and sweets. I recommend getting an order of goat cheese stuffed tots and brussels sprouts.\u003c/p>\n\u003cfigure id=\"attachment_133411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/alx-tots.jpg\" alt=\"ALX's housemade tater tots are stuffed with chevre goat cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ALX's housemade tater tots are stuffed with chevre goat cheese. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Personally, I have never had A5 Wagyu so can’t compare the two versions for you. The cuts of tender beef at ALX were pretty satisfying to me, but you’ll have to try them for yourself. But maybe, instead of asking “is it worth it,” go into ALX’s American Wagyu program with the mindset of supporting American farmers and learning something new! Not many outside of the food industry know about American Wagyu, and Chef Lugo’s unique program serves to educate both diners and peers while putting these hardworking farmers and their beloved product on the pedestal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s a delicious future ahead of us, and farmers like James believe so too: “We’re optimistic that the future looks bright for Wagyu, and if our customers are anything like us – it’s really hard for us to eat any other kind of steak now.”\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/133383/wheres-the-wagyu-in-this-case-at-alx-by-alexanders-steakhouse",
"authors": [
"11404"
],
"categories": [
"bayareabites_63",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1807",
"bayareabites_60"
],
"tags": [
"bayareabites_16175",
"bayareabites_16395",
"bayareabites_16394",
"bayareabites_9710",
"bayareabites_13345"
],
"featImg": "bayareabites_133404",
"label": "bayareabites"
},
"bayareabites_133371": {
"type": "posts",
"id": "bayareabites_133371",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "133371",
"score": null,
"sort": [
1556036356000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1556036356,
"format": "standard",
"disqusTitle": "BottleRock Williams Sonoma Culinary Stage 2019: Andrew Zimmern, Jeff Goldblum, Antoni Porowski, More",
"title": "BottleRock Williams Sonoma Culinary Stage 2019: Andrew Zimmern, Jeff Goldblum, Antoni Porowski, More",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>BottleRock Napa Valley returns May 24–26, but no festival is complete without food and drink to get you through three days of fun.\u003c/p>\n\u003cp>That's where the Williams Sonoma Culinary Stage comes in as a mini food festival within the larger music festival. This year's star-studded lineup is even bigger with stars like \u003cem>Top Chef\u003c/em>‘s Padma Lakshmi and Gail Simmons, Trisha Yearwood, \u003cem>Queer Eye\u003c/em>’s Antoni Porowski, Iron Chef Masaharu Morimoto and Travel Channel star Andrew Zimmern headlining the Culinary Stage (KCBS “Foodie Chap” Liam Mayclem will be the event's emcee).\u003cbr>\n[aside postID=\"arts_13848210\" label=\"See Who's Playing\"]\u003cbr>\nLast year, we saw Martha Stewart cook with Macklemore and Giada De Laurentiis make pasta with Halsey. The Culinary Stage even broke a World Record with Snoop Dogg and Michael Voltaggio collaborating to make the World’s Largest Gin and Juice. The antics continue this year with even more celebrity pairings to entertain attendees with demonstrations, performances and more.\u003c/p>\n\u003cp>Celebrity chefs include \u003cem>Top Chef\u003c/em> host Graham Elliot, \u003cem>Top Chef\u003c/em>’s Voltaggio Brothers of Estuary restaurant, Aarón Sánchez of Fox’s Masterchef, Food Network star Duff Goldman, Vice Network star Matty Matheson, \u003cem>Top Chef\u003c/em> Masters Ludo LeFebvre, \u003cem>Top Chef\u003c/em> Richard Blais, \u003cem>Top Chef Masters\u003c/em> Hubert Keller, Travel Channel star Adam Richman, Flour Shop bakery founder Amirah Kassem and Nic Jones from Goose & Gander in St. Helena Napa Valley. As part of winning the latest season of \u003cem>Top Chef\u003c/em>\u003cem>,\u003c/em> chef Kelsey Barnard Clark will also be making her debut appearance on the Williams Sonoma Culinary Stage.\u003c/p>\n\u003cp>Joining the culinary talent on the Williams Sonoma Stage are musicians Alice Cooper, Questlove, Big Boi, Lukas Nelson, Juanes, Tré Cool of Green Day, Ben McKee of Imagine Dragons, Daniel Platzman of Imagine Dragons, Taylor Hawkins of Chevy Metal, Cypress Hill, Michael Franti, Too $hort, AJR, Game of Thrones's Kristian Nairn, The Regrettes and Shannon Shaw.\u003c/p>\n\u003cp>WWE star wrestlers The Bella Twins, along with sports legends Ken Griffey Jr., former MLB Pitcher Jake Peavy and Marshawn Lynch will also join the fun, as well as celebrities \u003ca href=\"https://www.kqed.org/arts/13844589/jeff-goldblum-the-jazz-artist-life-uh-finds-a-way\">Jeff Goldblum\u003c/a>, Will & Grace’s Eric McCormack, Ali Lartner of the Resident Evil films, Gary Dell A'Bate (Baba Booey) of The Howard Stern Show, KTVU Sports Director Mark Ibanez and Napa City Mayor Jill Techel.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In addition to the Williams Sonoma Culinary Stage, there will be a variety of dining options throughout the festival grounds featuring many of the most celebrated chefs and restaurateurs from the Napa Valley and beyond.\u003c/p>\n\u003cp>VIP passes are already sold out, but limited 3-day and single-day general admission passes are available \u003ca href=\"https://www.bottlerocknapavalley.com/\">here\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>BottleRock Napa Valley runs May 24–26 at the Napa Valley Expo. \u003ca href=\"https://www.bottlerocknapavalley.com/\">Details here.\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "133371 https://ww2.kqed.org/bayareabites/?p=133371",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/04/23/bottlerock-williams-sonoma-culinary-stage-2019-andrew-zimmern-jeff-goldblum-antoni-porowski-more/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 472,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1556036356,
"excerpt": "This year's BottleRock Williams Sonoma Culinary Stage will include Andrew Zimmern, Jeff Goldblum, Antoni Porowski and more. But will another World Record be broken?",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This year's BottleRock Williams Sonoma Culinary Stage will include Andrew Zimmern, Jeff Goldblum, Antoni Porowski and more. But will another World Record be broken?",
"title": "BottleRock Williams Sonoma Culinary Stage 2019: Andrew Zimmern, Jeff Goldblum, Antoni Porowski, More | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "BottleRock Williams Sonoma Culinary Stage 2019: Andrew Zimmern, Jeff Goldblum, Antoni Porowski, More",
"datePublished": "2019-04-23T09:19:16-07:00",
"dateModified": "2019-04-23T09:19:16-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bottlerock-williams-sonoma-culinary-stage-2019-andrew-zimmern-jeff-goldblum-antoni-porowski-more",
"status": "publish",
"path": "/bayareabites/133371/bottlerock-williams-sonoma-culinary-stage-2019-andrew-zimmern-jeff-goldblum-antoni-porowski-more",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>BottleRock Napa Valley returns May 24–26, but no festival is complete without food and drink to get you through three days of fun.\u003c/p>\n\u003cp>That's where the Williams Sonoma Culinary Stage comes in as a mini food festival within the larger music festival. This year's star-studded lineup is even bigger with stars like \u003cem>Top Chef\u003c/em>‘s Padma Lakshmi and Gail Simmons, Trisha Yearwood, \u003cem>Queer Eye\u003c/em>’s Antoni Porowski, Iron Chef Masaharu Morimoto and Travel Channel star Andrew Zimmern headlining the Culinary Stage (KCBS “Foodie Chap” Liam Mayclem will be the event's emcee).\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "arts_13848210",
"label": "See Who's Playing "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nLast year, we saw Martha Stewart cook with Macklemore and Giada De Laurentiis make pasta with Halsey. The Culinary Stage even broke a World Record with Snoop Dogg and Michael Voltaggio collaborating to make the World’s Largest Gin and Juice. The antics continue this year with even more celebrity pairings to entertain attendees with demonstrations, performances and more.\u003c/p>\n\u003cp>Celebrity chefs include \u003cem>Top Chef\u003c/em> host Graham Elliot, \u003cem>Top Chef\u003c/em>’s Voltaggio Brothers of Estuary restaurant, Aarón Sánchez of Fox’s Masterchef, Food Network star Duff Goldman, Vice Network star Matty Matheson, \u003cem>Top Chef\u003c/em> Masters Ludo LeFebvre, \u003cem>Top Chef\u003c/em> Richard Blais, \u003cem>Top Chef Masters\u003c/em> Hubert Keller, Travel Channel star Adam Richman, Flour Shop bakery founder Amirah Kassem and Nic Jones from Goose & Gander in St. Helena Napa Valley. As part of winning the latest season of \u003cem>Top Chef\u003c/em>\u003cem>,\u003c/em> chef Kelsey Barnard Clark will also be making her debut appearance on the Williams Sonoma Culinary Stage.\u003c/p>\n\u003cp>Joining the culinary talent on the Williams Sonoma Stage are musicians Alice Cooper, Questlove, Big Boi, Lukas Nelson, Juanes, Tré Cool of Green Day, Ben McKee of Imagine Dragons, Daniel Platzman of Imagine Dragons, Taylor Hawkins of Chevy Metal, Cypress Hill, Michael Franti, Too $hort, AJR, Game of Thrones's Kristian Nairn, The Regrettes and Shannon Shaw.\u003c/p>\n\u003cp>WWE star wrestlers The Bella Twins, along with sports legends Ken Griffey Jr., former MLB Pitcher Jake Peavy and Marshawn Lynch will also join the fun, as well as celebrities \u003ca href=\"https://www.kqed.org/arts/13844589/jeff-goldblum-the-jazz-artist-life-uh-finds-a-way\">Jeff Goldblum\u003c/a>, Will & Grace’s Eric McCormack, Ali Lartner of the Resident Evil films, Gary Dell A'Bate (Baba Booey) of The Howard Stern Show, KTVU Sports Director Mark Ibanez and Napa City Mayor Jill Techel.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In addition to the Williams Sonoma Culinary Stage, there will be a variety of dining options throughout the festival grounds featuring many of the most celebrated chefs and restaurateurs from the Napa Valley and beyond.\u003c/p>\n\u003cp>VIP passes are already sold out, but limited 3-day and single-day general admission passes are available \u003ca href=\"https://www.bottlerocknapavalley.com/\">here\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>BottleRock Napa Valley runs May 24–26 at the Napa Valley Expo. \u003ca href=\"https://www.bottlerocknapavalley.com/\">Details here.\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/133371/bottlerock-williams-sonoma-culinary-stage-2019-andrew-zimmern-jeff-goldblum-antoni-porowski-more",
"authors": [
"11404"
],
"categories": [
"bayareabites_63",
"bayareabites_50",
"bayareabites_11028",
"bayareabites_2090",
"bayareabites_10028",
"bayareabites_15155",
"bayareabites_1593"
],
"tags": [
"bayareabites_4287",
"bayareabites_16393",
"bayareabites_9710",
"bayareabites_209"
],
"featImg": "bayareabites_133374",
"label": "bayareabites"
},
"bayareabites_133040": {
"type": "posts",
"id": "bayareabites_133040",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "133040",
"score": null,
"sort": [
1553108122000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1553108122,
"format": "standard",
"disqusTitle": "Secret Menus and Pop-Ups to Honor San Francisco's Filipino Food Scene",
"title": "Secret Menus and Pop-Ups to Honor San Francisco's Filipino Food Scene",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Did you know the SOMA district in San Francisco is the Filipino Cultural Heritage district?\u003cbr>\n[aside postID=\"news_109044,bayareabites_113629\"]\u003cbr>\nIn \u003ca href=\"https://caamedia.org/blog/2016/10/05/filipino-americans-make-a-new-name-for-their-san-francisco-neighborhood/\">April 2016\u003c/a>, former mayor Ed Lee and the city’s Board of Supervisors recognized the need to preserve “the living landmark that is the Filipino community in the South of Market neighborhood and established the SoMa Pilipinas Filipino Cultural Heritage District.” Since then, community organizers have worked hard to make the existing Filipino community more visible to the rest of the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_133042\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133042\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law.jpg\" alt=\"Dinuguan from Manila Bowl\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Dinuguan from Manila Bowl \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's where Desi Danganan, the executive director of Kultivate Labs, a local non-profit business accelerator, comes in. One of his team’s first projects to promote Filipino culture, food and art was a carefully curated night market festival called UNDISCOVERED SF that first launched in August 2017. It became a monthly summer festival, but, if you look at UNDISCOVERED SF’s \u003ca href=\"https://www.facebook.com/undiscoveredsf/\">social media presence\u003c/a> today, you’ll see that is has been taken over by a special event called Kulinary Confidential.\u003c/p>\n\u003cp>When asked for more details, Danganan explained, “Kulinary Confidential is a delicious way to explore the incredible Filipino food scene that exists in our city. The Bay Area is home to the largest population of Filipinos in the country, and there’s so much undiscovered culinary talent here. These chefs are pushing the boundaries of Filipino cuisine and reinterpreting it a uniquely Filipino-American perspective.”\u003c/p>\n\u003cfigure id=\"attachment_133043\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133043\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law.jpg\" alt=\"Sarap Shop’s Mystery bag will include their signature Halo Halo Milk Tea and a mystery flavor of onigiri.\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Sarap Shop’s Mystery bag will include their signature Halo Halo Milk Tea and a mystery flavor of onigiri. \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With participation from 7 restaurants and 16 chefs, this two-week affair will showcase the vibrant flavors of the Philippines through two self-guided food crawls featuring secret, off-menu dishes chosen by the chefs themselves. You could munch on Toyomansi-glazed Fried Chicken & Pandan Mochi Waffle at \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> or try your luck with the Mystery Bag at \u003ca href=\"https://thesarapshop.com/\">Sarap Shop\u003c/a> — just 2 out of 8 options available to passport holders!\u003c/p>\n\u003cp>You might know a thing or two about lumpia, sisig, and other delicious Filipino fare but the tasting passport will help you dive into the cuisine with a little help from chefs and their special off-the-menu items. After all, what better way to learn about another culture than through their cuisine? Plus, each week has a different lineup of participating restaurants and secret dishes to keep things fresh. To keep the messaging concise, all of the participating restaurants and pop-up dinners are located within \u003ca href=\"https://www.somapilipinas.org/\">SOMA Pilipinas\u003c/a>, San Francisco’s Filipino cultural district.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Note: You can ONLY get the secret menu items by redeeming purchased passport tickets.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133044\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133044\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law.jpg\" alt=\"Lechon Kawali tacos from Mestiza\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Lechon Kawali tacos from Mestiza \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There will also be 6 pop-up dinners where chefs will show off their creative interpretations of Filipino cuisine, like an elegant, modern Filipino tasting menu from \u003ca href=\"https://www.pinoyheritage.com/\">Pinoy Heritage\u003c/a>’s Chef Francis Ang or a flavorful Filipino and Japanese mashup from \u003ca href=\"http://www.undiscoveredsf.com/kc-tickets/ox-and-tigerpop-up-dinner\">Ox & Tiger\u003c/a> chefs EJ Macayan and Hitomi Wada.\u003cbr>\n[aside postID=\"bayareabites_130235,checkplease_19979\"]\u003cbr>\nTasting passports clock in at $48 and pop-up meal tickets range from $65-90. \u003ca href=\"http://www.undiscoveredsf.com/kc-ticket-page\">You can purchase your tickets here\u003c/a>. Go eat some delicious food and feel good while doing so because 5% of ticket sales go to Balboa High School’s Tagalog immersion trip! Thanks in part to donations, 20+ students will go to the Philippines to learn about their cultural roots and practice Tagalog.\u003c/p>\n\u003cp>Check it out and make sure to give feedback to the team! “If the participating chefs and public are happy and our efforts are helping to energize the conversation about Filipino food in the Bay Area, then I don’t see why we wouldn’t do this again. I can imagine us doing more thematic events like an all ube Kulinary Confidential,” says Danganan. An all ube tasting event? Sign me up.\u003c/p>\n\u003cp>See below for the full list of secret menu items and pop-up dinners.\u003c/p>\n\u003ch2>Secret Menu Items\u003c/h2>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Week 1 (April 1-7)\u003c/span>\u003c/i>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Lechon Kawali Tacos & Coconut Horchata at \u003c/span>\u003ca href=\"https://www.mestizasf.com/\">\u003cb>Mestiza \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(crispy pork belly tacos)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Dinuguan at\u003c/span>\u003ca href=\"https://manilabowl.com/\">\u003cb> Manila Bowl \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(pork blood stew with rice cakes)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Filipino Fried Chicken at \u003c/span>\u003ca href=\"https://www.facebook.com/alchemysf/\">\u003cb>Alchemy\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\"> x SFC Christian Ciscle (pineapple mochi, spiced batter, soy chile sauce)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Mystery Bag at \u003c/span>\u003cb>Sarap Shop\u003c/b>\u003cspan style=\"font-weight: 400\"> (Sarap’s signature Halo Halo Milk Tea and a mystery flavor of onigiri)\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Week 2 (April 8-14)\u003c/span>\u003c/i>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Chicken Escabeche at \u003c/span>\u003cb>Alchemy\u003c/b>\u003cspan style=\"font-weight: 400\"> (\u003c/span>\u003cspan style=\"font-weight: 400\">coconut vinegar marinated fried chicken thigh, calamansi tartar sauce, cabbage, tomato salad)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Chicken Afritada at \u003c/span>\u003ca href=\"https://www.yelp.com/biz/jt-restaurant-san-francisco\">\u003cb>JT’s \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(chicken tomato and vegetable stew)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Toyomansi-glazed Fried Chicken & Pandan Mochi Waffle at \u003c/span>\u003cb>Little Skillet\u003c/b>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Adobo Carnitas with Dirty Rice at \u003c/span>\u003ca href=\"https://www.senorsisig.com/\">\u003cb>Senor Sisig \u003c/b>\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_133046\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133046\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law.jpg\" alt=\"Adobo Carnitas with Dirty Rice\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Adobo Carnitas with Dirty Rice \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pop-Up Dinners\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 1: Rod Reyes of \u003c/span>\u003ca href=\"https://www.facebook.com/Baryakitchen/\">\u003cb>Barya Kitchen\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">5-course meal of classic Filipino dishes with a modern spin at Copyright Cocktail Kitchen, $65\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 6: EJ Macayan + Hitomi Wada of \u003c/span>\u003cb>Ox & Tiger\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">6-course meal fusing Filipino and Japanese flavors at Joint Venture, $70\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 7: Marc Pescon of\u003c/span>\u003ca href=\"http://www.undiscoveredsf.com/kc-tickets/aliwang-lutu-pop-up-dinner-xs3kb\">\u003cb> Aliwang Lutu\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">3-course Filipino ‘Kamayan’ with a French twist at Executive Order, $90\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 8: Yana Gilbuena of\u003c/span>\u003ca href=\"http://saloseries.com/\">\u003cb> Salo Series\u003c/b>\u003c/a> \u003cb>+ author of \u003c/b>\u003cb>\u003ci>No Forks Given\u003c/i>\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Family-style ‘Kamayan’ spread of 6 dishes featuring island-inspired flavors at Mestiza, $70\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 13: Francis Ang of \u003c/span>\u003cb>Pinoy Heritage\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">8-course modern Filipino at Picnic on Third, $80\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 14: Aileen Suzara of\u003c/span>\u003ca href=\"https://www.facebook.com/sariwakitchen/\">\u003cb> Sariwa\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Meal will highlight the deep influences of Indian influences on Filipino flavors and show a contemporary take on Aileen’s blended roots at Mestiza, $65\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\n",
"disqusIdentifier": "133040 https://ww2.kqed.org/bayareabites/?p=133040",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/03/20/secret-menus-and-pop-ups-to-honor-san-franciscos-filipino-food-scene/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 941,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1554397015,
"excerpt": "Celebrate the past, present and future of Filipino cuisine with Kulinary Confidential: a delicious two-week exploration of the SoMa Pilipinas Filipino Cultural Heritage District.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Celebrate the past, present and future of Filipino cuisine with Kulinary Confidential: a delicious two-week exploration of the SoMa Pilipinas Filipino Cultural Heritage District.",
"title": "Secret Menus and Pop-Ups to Honor San Francisco's Filipino Food Scene | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Secret Menus and Pop-Ups to Honor San Francisco's Filipino Food Scene",
"datePublished": "2019-03-20T11:55:22-07:00",
"dateModified": "2019-04-04T09:56:55-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "secret-menus-and-pop-ups-to-honor-san-franciscos-filipino-food-scene",
"status": "publish",
"path": "/bayareabites/133040/secret-menus-and-pop-ups-to-honor-san-franciscos-filipino-food-scene",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Did you know the SOMA district in San Francisco is the Filipino Cultural Heritage district?\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "news_109044,bayareabites_113629",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIn \u003ca href=\"https://caamedia.org/blog/2016/10/05/filipino-americans-make-a-new-name-for-their-san-francisco-neighborhood/\">April 2016\u003c/a>, former mayor Ed Lee and the city’s Board of Supervisors recognized the need to preserve “the living landmark that is the Filipino community in the South of Market neighborhood and established the SoMa Pilipinas Filipino Cultural Heritage District.” Since then, community organizers have worked hard to make the existing Filipino community more visible to the rest of the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_133042\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133042\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law.jpg\" alt=\"Dinuguan from Manila Bowl\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Dinuguan from Manila Bowl \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's where Desi Danganan, the executive director of Kultivate Labs, a local non-profit business accelerator, comes in. One of his team’s first projects to promote Filipino culture, food and art was a carefully curated night market festival called UNDISCOVERED SF that first launched in August 2017. It became a monthly summer festival, but, if you look at UNDISCOVERED SF’s \u003ca href=\"https://www.facebook.com/undiscoveredsf/\">social media presence\u003c/a> today, you’ll see that is has been taken over by a special event called Kulinary Confidential.\u003c/p>\n\u003cp>When asked for more details, Danganan explained, “Kulinary Confidential is a delicious way to explore the incredible Filipino food scene that exists in our city. The Bay Area is home to the largest population of Filipinos in the country, and there’s so much undiscovered culinary talent here. These chefs are pushing the boundaries of Filipino cuisine and reinterpreting it a uniquely Filipino-American perspective.”\u003c/p>\n\u003cfigure id=\"attachment_133043\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133043\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law.jpg\" alt=\"Sarap Shop’s Mystery bag will include their signature Halo Halo Milk Tea and a mystery flavor of onigiri.\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Sarap Shop’s Mystery bag will include their signature Halo Halo Milk Tea and a mystery flavor of onigiri. \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With participation from 7 restaurants and 16 chefs, this two-week affair will showcase the vibrant flavors of the Philippines through two self-guided food crawls featuring secret, off-menu dishes chosen by the chefs themselves. You could munch on Toyomansi-glazed Fried Chicken & Pandan Mochi Waffle at \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> or try your luck with the Mystery Bag at \u003ca href=\"https://thesarapshop.com/\">Sarap Shop\u003c/a> — just 2 out of 8 options available to passport holders!\u003c/p>\n\u003cp>You might know a thing or two about lumpia, sisig, and other delicious Filipino fare but the tasting passport will help you dive into the cuisine with a little help from chefs and their special off-the-menu items. After all, what better way to learn about another culture than through their cuisine? Plus, each week has a different lineup of participating restaurants and secret dishes to keep things fresh. To keep the messaging concise, all of the participating restaurants and pop-up dinners are located within \u003ca href=\"https://www.somapilipinas.org/\">SOMA Pilipinas\u003c/a>, San Francisco’s Filipino cultural district.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: You can ONLY get the secret menu items by redeeming purchased passport tickets.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133044\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133044\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law.jpg\" alt=\"Lechon Kawali tacos from Mestiza\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Lechon Kawali tacos from Mestiza \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There will also be 6 pop-up dinners where chefs will show off their creative interpretations of Filipino cuisine, like an elegant, modern Filipino tasting menu from \u003ca href=\"https://www.pinoyheritage.com/\">Pinoy Heritage\u003c/a>’s Chef Francis Ang or a flavorful Filipino and Japanese mashup from \u003ca href=\"http://www.undiscoveredsf.com/kc-tickets/ox-and-tigerpop-up-dinner\">Ox & Tiger\u003c/a> chefs EJ Macayan and Hitomi Wada.\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_130235,checkplease_19979",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nTasting passports clock in at $48 and pop-up meal tickets range from $65-90. \u003ca href=\"http://www.undiscoveredsf.com/kc-ticket-page\">You can purchase your tickets here\u003c/a>. Go eat some delicious food and feel good while doing so because 5% of ticket sales go to Balboa High School’s Tagalog immersion trip! Thanks in part to donations, 20+ students will go to the Philippines to learn about their cultural roots and practice Tagalog.\u003c/p>\n\u003cp>Check it out and make sure to give feedback to the team! “If the participating chefs and public are happy and our efforts are helping to energize the conversation about Filipino food in the Bay Area, then I don’t see why we wouldn’t do this again. I can imagine us doing more thematic events like an all ube Kulinary Confidential,” says Danganan. An all ube tasting event? Sign me up.\u003c/p>\n\u003cp>See below for the full list of secret menu items and pop-up dinners.\u003c/p>\n\u003ch2>Secret Menu Items\u003c/h2>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Week 1 (April 1-7)\u003c/span>\u003c/i>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Lechon Kawali Tacos & Coconut Horchata at \u003c/span>\u003ca href=\"https://www.mestizasf.com/\">\u003cb>Mestiza \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(crispy pork belly tacos)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Dinuguan at\u003c/span>\u003ca href=\"https://manilabowl.com/\">\u003cb> Manila Bowl \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(pork blood stew with rice cakes)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Filipino Fried Chicken at \u003c/span>\u003ca href=\"https://www.facebook.com/alchemysf/\">\u003cb>Alchemy\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\"> x SFC Christian Ciscle (pineapple mochi, spiced batter, soy chile sauce)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Mystery Bag at \u003c/span>\u003cb>Sarap Shop\u003c/b>\u003cspan style=\"font-weight: 400\"> (Sarap’s signature Halo Halo Milk Tea and a mystery flavor of onigiri)\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Week 2 (April 8-14)\u003c/span>\u003c/i>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Chicken Escabeche at \u003c/span>\u003cb>Alchemy\u003c/b>\u003cspan style=\"font-weight: 400\"> (\u003c/span>\u003cspan style=\"font-weight: 400\">coconut vinegar marinated fried chicken thigh, calamansi tartar sauce, cabbage, tomato salad)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Chicken Afritada at \u003c/span>\u003ca href=\"https://www.yelp.com/biz/jt-restaurant-san-francisco\">\u003cb>JT’s \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(chicken tomato and vegetable stew)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Toyomansi-glazed Fried Chicken & Pandan Mochi Waffle at \u003c/span>\u003cb>Little Skillet\u003c/b>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Adobo Carnitas with Dirty Rice at \u003c/span>\u003ca href=\"https://www.senorsisig.com/\">\u003cb>Senor Sisig \u003c/b>\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_133046\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133046\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law.jpg\" alt=\"Adobo Carnitas with Dirty Rice\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Adobo Carnitas with Dirty Rice \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pop-Up Dinners\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 1: Rod Reyes of \u003c/span>\u003ca href=\"https://www.facebook.com/Baryakitchen/\">\u003cb>Barya Kitchen\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">5-course meal of classic Filipino dishes with a modern spin at Copyright Cocktail Kitchen, $65\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 6: EJ Macayan + Hitomi Wada of \u003c/span>\u003cb>Ox & Tiger\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">6-course meal fusing Filipino and Japanese flavors at Joint Venture, $70\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 7: Marc Pescon of\u003c/span>\u003ca href=\"http://www.undiscoveredsf.com/kc-tickets/aliwang-lutu-pop-up-dinner-xs3kb\">\u003cb> Aliwang Lutu\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">3-course Filipino ‘Kamayan’ with a French twist at Executive Order, $90\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 8: Yana Gilbuena of\u003c/span>\u003ca href=\"http://saloseries.com/\">\u003cb> Salo Series\u003c/b>\u003c/a> \u003cb>+ author of \u003c/b>\u003cb>\u003ci>No Forks Given\u003c/i>\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Family-style ‘Kamayan’ spread of 6 dishes featuring island-inspired flavors at Mestiza, $70\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 13: Francis Ang of \u003c/span>\u003cb>Pinoy Heritage\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">8-course modern Filipino at Picnic on Third, $80\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 14: Aileen Suzara of\u003c/span>\u003ca href=\"https://www.facebook.com/sariwakitchen/\">\u003cb> Sariwa\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Meal will highlight the deep influences of Indian influences on Filipino flavors and show a contemporary take on Aileen’s blended roots at Mestiza, $65\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/133040/secret-menus-and-pop-ups-to-honor-san-franciscos-filipino-food-scene",
"authors": [
"11404"
],
"categories": [
"bayareabites_2998",
"bayareabites_63",
"bayareabites_64",
"bayareabites_50",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_181"
],
"tags": [
"bayareabites_10739",
"bayareabites_16365",
"bayareabites_15811",
"bayareabites_14745",
"bayareabites_16368",
"bayareabites_9758"
],
"featImg": "bayareabites_133041",
"label": "bayareabites"
},
"bayareabites_133012": {
"type": "posts",
"id": "bayareabites_133012",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "133012",
"score": null,
"sort": [
1553099073000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1553099073,
"format": "standard",
"disqusTitle": "Lawyer Turned Baker's Recipe for Success: YouTube (And a Century-Old Starter)",
"title": "Lawyer Turned Baker's Recipe for Success: YouTube (And a Century-Old Starter)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The intoxicating aroma of fresh-from-the-oven bread wafts through the air as dozens of shoppers at the Menlo Park farmers market line up to buy naturally leavened bread in multiple alluring guises from \u003ca href=\"https://www.littleskybakery.com/\">\u003cstrong>Little Sky Bakery\u003c/strong>\u003c/a>. There's a tray of rich challah rolls containing beguiling swirls of Nutella or pistachio cream. Tangy, purple-hued levain rounds touched with ground blueberries are studded with walnuts. There's an uncommonly lavish ratio of fruit to dough in the raisin-nut bread. Golden sections of nutty-flavored, fine-textured country bread are speckled throughout with toasted black and white sesame seeds.\u003cbr>\n[aside postID=bayareabites_83695,bayareabites_129693,news_11401794 label=\"More crumbs to nibble on\"]\u003cbr>\nThe resume of bakers who produce artisan bread like this often involves culinary school and lengthy apprenticeships, which makes Little Sky founder Tian Mayimin one of the most unlikely of bakers. She was born in China, received her undergrad, masters and law degrees from Harvard, worked in the anti-trust area at a blue-chip law firm in Washington, D.C., and didn't begin doing experimental bread baking as a hobby until a couple of years ago.\u003c/p>\n\u003cp>Mayimin knew she wanted to start some sort of food-related company after moving to Menlo Park in 2016 with her new husband after he joined the Stanford faculty to teach and do research in his field of computational neuroscience. But becoming a professional baker was a fluke.\u003c/p>\n\u003cfigure id=\"attachment_133022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133022\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-bread-partners-1.jpg\" alt=\"Yan Xu, left, and Tian Mayimin were pals at Harvard and got back together last year as partners in Little Sky Bakery.\" width=\"1920\" height=\"2901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1-160x242.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1-800x1209.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1-768x1160.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1-1020x1541.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1-794x1200.jpg 794w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yan Xu, left, and Tian Mayimin were pals at Harvard and got back together last year as partners in Little Sky Bakery. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Playing with a starter\u003c/strong>\u003c/h2>\n\u003cp>Mayimin's new career began with the acquisition of a century-old starter that had been passed around within the family of a friend for awhile, with her receiving it from the friend's mother. Its history is \"slightly mysterious,\" she says, but \"The story was, it originated in France, went to Alaska, went to Taiwan and came to California.\"\u003c/p>\n\u003cp>Armed with this promising starter, new Bay Area resident Mayimin began playing around with challah recipes for fun while fitfully writing a business plan that didn't have a firm concept. \"After our families descended on us (for a visit), I started baking every day, just to feed them. I'd never baked bread before,\" she explains.\u003c/p>\n\u003cp>\"We had excess bread so we'd show up at our friends' and neighbors' doors. 'Hey, here's a loaf of bread,'\" Mayimin recalls with a laugh. The response was so enthusiastic and the baking so much fun that she soon had her business concept, which started with free local delivery of her loaves based on an ebullient response to postcards left on doorsteps in her neighborhood. This was in the spring of 2017.\u003c/p>\n\u003cfigure id=\"attachment_132928\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-Tian-kitchen.jpg\" alt=\"Bakery founder Tian Mayimin makes a wide variety of naturally leavened breads in her kitchen in Menlo Park, such as yummy, cheese-filled rolls.\" width=\"1920\" height=\"1318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen-1200x824.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bakery founder Tian Mayimin makes a wide variety of naturally leavened breads in her kitchen in Menlo Park, such as yummy, cheese-filled rolls. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>California's \u003ca href=\"https://www.cdph.ca.gov/Programs/CEH/DFDCS/Pages/FDBPrograms/FoodSafetyProgram/CottageFoodOperations.aspx\">\u003cstrong>cottage food law\u003c/strong>\u003c/a>, launched in 2013, enables food entrepreneurs like Mayimin to kick off companies in their kitchens without the usual costly, complicated requirements. The Little Sky Bakery moniker came from her husband, reflecting her petite stature and the English translation of her first name.\u003c/p>\n\u003ch2>\u003cstrong>Goodbye law, hello bread\u003c/strong>\u003c/h2>\n\u003cp>Mayimin knew she needed to get smarter about bread making if she wanted her newfound starch passion to fly so she devoured books like \u003cem>Tartine Bread\u003c/em> and \u003cem>The Book of Bread \u003c/em>while also avidly studying instructional You Tube videos. However, one could say she had bread in her DNA because her family was from wheat-growing Northern China — think steamed buns and noodles — where her grandmother whipped up lots of tasty skillet bread when she was a child.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After living with this grandmother while her parents pursued doctorates in the United States, Mayimin left China at age seven, decamping to Ohio and later New Jersey to rejoin them. Later, as a Harvard undergrad, she assumed her path was to earn a doctorate like her parents so she was awarded a degree in philosophy, then a masters in religion, with a Ph.D. on the horizon.\u003c/p>\n\u003cfigure id=\"attachment_132929\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-breads.jpg\" alt=\"Country breads, challah, filled rolls, fougasse and other kinds of breads are made by hand in Little Sky Bakery's kitchen workshop.\" width=\"1920\" height=\"802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads-160x67.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads-800x334.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads-768x321.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads-1020x426.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads-1200x501.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Country breads, challah, filled rolls, fougasse and other kinds of breads are made by hand in Little Sky Bakery's kitchen workshop. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, \"I was starting to realize I didn't like writing and reading,\" she says, but nonetheless, she plowed through law school because it was a field with more practical applications. At her law firm, Mayimin worked on a huge, lengthy antitrust case that exposed her to a new concept. \"It was the first time I'd ever seen a company that made a physical product,\" she recalls. \"That was extraordinarily eye-opening.\"\u003c/p>\n\u003cp>Something else soon became apparent. \"I thought, so if I can make partner after many years, would I be very happy? Would I be as happy and excited as the best of the partners here? I didn't think so,\" she admits.\u003c/p>\n\u003cfigure id=\"attachment_132930\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-challahs.jpg\" alt=\"The bakery's rich, naturally leavened challah dough is filled with appealing substances or flavored with orange and olive oil.\" width=\"1920\" height=\"1336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs-768x534.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs-1020x710.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs-1200x835.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bakery's rich, naturally leavened challah dough is filled with appealing substances or flavored with orange and olive oil. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>From juice to loaves\u003c/strong>\u003c/h2>\n\u003cp>[aside postID=bayareabites_126157,bayareabites_1571,news_11679195 label=\"Break some bread\"]\u003cbr>\nAfter that realization, her next stop was Shanghai to launch cold-pressed juices to the Chinese market with a fellow female Harvard grad. \"It was an incredible experience because I knew nothing about anything,\" says Mayimin. \"I knew nothing about China because I had left when I was seven. I knew nothing about business. I knew nothing about juices.\" She co-ran the successful juice business for five years, concurrently maintaining a long-distance courtship and later marriage with her now-husband, a fellow Harvard alumnus, who was then working on a post-doctorate at MIT.\u003c/p>\n\u003cp>Newly married couples living on two separate continents wasn't very workable and \"the clincher was that he got a job here at Stanford,\" Mayimin says, hence the move to Menlo Park. But this attractive Peninsula town has grown on her:\u003c/p>\n\u003cp>\"One thing I did not expect from becoming a baker in the community is how integrated I feel. It's rewarding,\" she explains. \"I never had a home. I moved so much when I was a kid, then Shanghai always felt a little temporary; it never felt like home. This does.\"\u003c/p>\n\u003cfigure id=\"attachment_132931\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132931\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-sectional-bread.jpg\" alt='The bakery offers \"sectionals,\" which are fat rolls formed as a long bread; customers can buy a whole loaf or a section of one. Left, whole wheat; right, raisin walnut.' width=\"1920\" height=\"2668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread-160x222.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread-800x1112.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread-768x1067.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread-1020x1417.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread-864x1200.jpg 864w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bakery offers \"sectionals,\" which are fat rolls formed as a long bread; customers can buy a whole loaf or a section of one. Left, whole wheat; right, raisin walnut. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After the strong response to her postcard marketing experiment, Mayimin opened a booth at the seasonal downtown Palo Alto farmers market. Her bread was an instant hit, selling out in the first half hour until she was able to pump up production as much as she could in her suburban kitchen. She added other farmers market locations (Menlo Park, Portola Valley, Saratoga) and a few pop-ups on the Peninsula and even now, patrons are lined up when her stall opens, after which, her supply doesn't last long. To come in late spring will be a booth at the large farmers market in Mountain View.\u003c/p>\n\u003ch2>\u003cstrong>Overcoming challenges as a (very) small business\u003c/strong>\u003c/h2>\n\u003cp>Her young boulangerie has had two major challenges, the first being the issue of production. With demand for Mayimin's bread so strong, the double oven in her kitchen and a couple of later-acquired steam ovens on rolling carts can't produce enough to supply her many fans. She hopes to find a more accommodating location to address this problem.\u003c/p>\n\u003cfigure id=\"attachment_132932\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132932\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah.jpg\" alt=\"Mayimin likes the flavor of dandelion so she pairs it with fresh dill and swirls it though her rich challah dough.\" width=\"1920\" height=\"1136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah-800x473.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah-768x454.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah-1020x604.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah-1200x710.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mayimin likes the flavor of dandelion so she pairs it with fresh dill and swirls it though her rich challah dough. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Little Sky Bakery's second predicament was solved by serendipity. She was working up to 18-hour days last year at the same time as becoming pregnant. \"This was not sustainable,\" she states, realizing that help was needed as her pregnancy progressed. Harvard chum Yan Xu \"just happened to be available. We called him and he flew out the next week,\" says Mayimin.\u003c/p>\n\u003cp>A poly sci major who had worked in nonprofits, Xu was looking for a new career because \"I wasn't good at fundraising,\" he admits. Having no professional food experience, either, he nonetheless has become captivated with the craftsmanship aspect of bread making and is now Mayimin's business partner. His help will be needed even more after she has her baby in June.\u003c/p>\n\u003cfigure id=\"attachment_132933\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132933\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-rosemary-olive-bread.jpg\" alt=\"The outstanding rosemary olive bread is tangy and flavorful, with subtle hints of rosemary and two kinds of olives, black and green.\" width=\"1920\" height=\"1145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread-800x477.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread-768x458.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread-1020x608.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread-1200x716.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The outstanding rosemary olive bread is tangy and flavorful, with subtle hints of rosemary and two kinds of olives, black and green. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>A superstar starter \u003c/strong>\u003c/h2>\n\u003cp>At the heart of Mayimin's success is her starter, she believes. Despite its mysterious, century-long travels, \"It's a very good starter,\" she insists. She has learned to respect her starter's robust capabilities the hard way, after a calamitous trip in which she took her starter with her on a family trip to the cold, wet tip of Long Island and was terrified that she had killed its best properties.\u003c/p>\n\u003cp>\"I was trying to make bread for the family. It rose but it tasted so bland,\" she relates. After this batch of blah bread, \"I was watching over the starter like a mother hen, trying to keep it warm, reading chemistry papers,\" Mayimin recalls. \"That was a very panicked vacation.\"\u003c/p>\n\u003cp>Fortunately, her starter reverted to form once she was back in the Bay Area. Everything made by Little Sky Bakery, including the challah, uses this starter, with the first gentle rise lasting up to a week.\u003c/p>\n\u003cp>Her eight or nine \"basic\" offerings include a tangy, hole-rich country bread covered with sunflower seeds, a remarkable olive rosemary loaf with a pleasing texture that's full of black and green olives, a dense, super-tart pumpernickel rye, olive oil and orange flavored challah and her addictive raisin walnut bread. \"We add a \u003cem>lot\u003c/em> of fruit. Don't buy the bread if you don't like raisins,\" she warns.\u003c/p>\n\u003cfigure id=\"attachment_132934\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132934\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-chocolate-cherry.jpg\" alt=\"This labor-intensive bread is filled with slabs of bittersweet chocolate, two kinds of dried cherries -- tart and sweet -- and toasted pecans. It's a delicious indulgence.\" width=\"1920\" height=\"1388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry-768x555.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry-1020x737.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry-1200x868.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This labor-intensive bread is filled with slabs of bittersweet chocolate, two kinds of dried cherries -- tart and sweet -- and toasted pecans. It's a delicious indulgence. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Exercising her creativity with new flavors \u003c/strong>\u003c/h2>\n\u003cp>Mayimin has been reveling in creating new bread offerings, which are rotated into the regular line-up. Using her lush challah as a vehicle for delicious fillings has been a well-received idea, like dill-dandelion, which shows off the earthy, slightly tart flavor of this medicinal plant. Using a different dough formulation, she has developed \"cheese twins,\" which are two plump little conjoined rolls featuring various cheeses that have a different compatible add-in — say, chopped fresh jalapeños or cracked black pepper — in each.\u003c/p>\n\u003cp>Then there are her delectable little loaves of bread lavishly filled with slabs of bittersweet chocolate, sour and sweet dried cherries and toasted pecans. She has produced specialties like avocado bread, saffron-turmeric bread and sourdough with swirls of pungent \u003cem>lazi\u003c/em>, a chile sauce that's a mainstay in Chinese households. Current flavors under development include sourdough scones and cheese-rich formulations of fougasse.\u003c/p>\n\u003cp>Seeing the delight with which she addresses her new profession might be enlightening for others who aren't content in their work and hope for something more internally rewarding. Says Mayimin: \"My attraction to business is, there's some sort of need there and there's a product that 's okay but I could make a better one.\" Her customers couldn't agree more.\u003c/p>\n\u003cfigure id=\"attachment_132935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-at-the-market.jpg\" alt=\"Crowds are lined up in front of the Little Sky booth at the Menlo Park farmers market before it opens and snag everything available. Left, Yan Xu; right, Tian Mayimin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crowds are lined up in front of the Little Sky booth at the Menlo Park farmers market before it opens and snag everything available. Left, Yan Xu; right, Tian Mayimin. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Where to find Little Sky Bakery bread:\u003c/strong>\u003cstrong> \u003c/strong>\u003c/h2>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.localharvest.org/menlo-park-farmers-market-M3662\">Menlo Park farmers market\u003c/a> \u003c/strong>\u003cbr>\n\u003ci>Sunday, 9-1\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.pafarmersmarket.org/\">Downtown Palo Alto farmers market\u003c/a>\u003c/strong>\u003cbr>\n\u003ci>Saturday, 8-noon, May 12-December 8\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.goodrootsevents.com/portola-valley-farmers-market.html\">Portola Valley farmers market\u003c/a> \u003c/strong>\u003cbr>\n\u003ci>Thursday, 2-5\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cafarmersmkts.com/saratoga-farmers-market\">Saratoga farmers market\u003c/a> \u003c/strong>\u003cbr>\n\u003ci>Saturday, 9-1\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cafarmersmkts.com/mountain-view-farmers-market\">Mountain View farmers market\u003c/a>\u003c/strong>\u003cbr>\n\u003ci>Sunday, 9-1\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.cafezoehub.com/\">Cafe Zoe\u003c/a> \u003c/strong>\u003cbr>\n\u003ci>Saturdays 9:30-1\u003c/i>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/1929+Menalto+Ave,+Menlo+Park,+CA+94025/@37.4592616,-122.1549839,17z/data=!3m1!4b1!4m5!3m4!1s0x808fbb42627b9119:0x552d85bd8ba9b2ab!8m2!3d37.4592616!4d-122.1527952\">1929 Menalto Ave.\u003c/a>\u003cbr>\nMenlo Park\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.milkpail.com/\">Milk Pail Market\u003c/a>\u003c/strong>\u003cbr>\n\u003ci>Saturdays, 10-2\u003c/i>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2585+California+St,+Mountain+View,+CA+94040/@37.4052892,-122.1123716,17z/data=!3m1!4b1!4m5!3m4!1s0x808fb09e597831a9:0x6ee56ad4bde931b2!8m2!3d37.4052892!4d-122.1101829\">2585 California St.\u003c/a>\u003cbr>\nMountain View\u003c/p>\n\u003cp>On the subject of bread, wondering what to do with leftovers? Tian Mayimin has a lot of bread available in her household so she has developed a fast, super-easy, one-pot-meal rendition of ribollita, usually a Tuscan bread soup or stew that typically contains beans, kale, other veggies and, most importantly, leftover bread. This version isn't soupy and can be endlessly customized. She says using very old, dry bread is just fine for this dish.\u003c/p>\n\u003cp>\u003cstrong>Country Bread, Tomato and Onion “Ribollita”\u003c/strong>\u003cbr>\n\u003ci>Makes 2-4 servings\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>A generous half-loaf of bread, ideally country bread or other crusty bread\u003c/li>\n\u003cli>3-4 medium-sized tomatoes, 2 cartons plum tomatoes, or 14½-ounce can whole tomatoes\u003c/li>\n\u003cli>1 onion, sliced\u003c/li>\n\u003cli>Garlic, minced (optional)\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003cli>2-4 eggs (optional)\u003c/li>\n\u003cli>Chile flakes (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Cut or rip bread into 1-inch pieces. Roughly chop tomatoes, saving all juice.\u003c/li>\n\u003cli>Cover the bottom of a large skillet with olive oil and heat until oil is hot. Add onion and garlic (if using) and cook on medium until translucent, stirring. This should take just a few minutes.\u003c/li>\n\u003cli>Add tomatoes with their juice and cook on medium for 5 to 8 minutes until tomatoes and onion slices start to soften. Less time is required for canned tomatoes.\u003c/li>\n\u003cli>Add bread pieces. Cook for another 5 to 8 minutes until the bread has softened and soaked up the juices. Add salt and pepper to taste. If bread is too dry, add stock or broth.\u003c/li>\n\u003cli>If adding eggs, push the bread mixture to one side of the pan, add a little more oil and put eggs into the pan and cook over easy. Add a little salt and pepper to eggs.\u003c/li>\n\u003cli>Serve in the pan, on a platter or dish up individual servings.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Variations:\u003c/strong> For a spicier version, add some chile flakes along with the onion. Additional chopped or sliced vegetables can be added after first softening the onion but don't add too many. Chopped fresh herbs can also be added at the end of cooking.\u003c/p>\n\n",
"disqusIdentifier": "133012 https://ww2.kqed.org/bayareabites/?p=133012",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/03/20/lawyer-turned-bakers-recipe-for-success-youtube-and-a-century-old-starter/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2381,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 38
},
"modified": 1567629179,
"excerpt": "A China-born, Harvard-educated attorney taught herself how to make amazing naturally leavened bread and now sells gems like Nutella-filled challah and sourdough with swirls of lazi.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A China-born, Harvard-educated attorney taught herself how to make amazing naturally leavened bread and now sells gems like Nutella-filled challah and sourdough with swirls of lazi.",
"title": "Lawyer Turned Baker's Recipe for Success: YouTube (And a Century-Old Starter) | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Lawyer Turned Baker's Recipe for Success: YouTube (And a Century-Old Starter)",
"datePublished": "2019-03-20T09:24:33-07:00",
"dateModified": "2019-09-04T13:32:59-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "lawyer-turned-bakers-recipe-for-success-youtube-and-a-century-old-starter",
"status": "publish",
"path": "/bayareabites/133012/lawyer-turned-bakers-recipe-for-success-youtube-and-a-century-old-starter",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The intoxicating aroma of fresh-from-the-oven bread wafts through the air as dozens of shoppers at the Menlo Park farmers market line up to buy naturally leavened bread in multiple alluring guises from \u003ca href=\"https://www.littleskybakery.com/\">\u003cstrong>Little Sky Bakery\u003c/strong>\u003c/a>. There's a tray of rich challah rolls containing beguiling swirls of Nutella or pistachio cream. Tangy, purple-hued levain rounds touched with ground blueberries are studded with walnuts. There's an uncommonly lavish ratio of fruit to dough in the raisin-nut bread. Golden sections of nutty-flavored, fine-textured country bread are speckled throughout with toasted black and white sesame seeds.\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_83695,bayareabites_129693,news_11401794",
"label": "More crumbs to nibble on "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThe resume of bakers who produce artisan bread like this often involves culinary school and lengthy apprenticeships, which makes Little Sky founder Tian Mayimin one of the most unlikely of bakers. She was born in China, received her undergrad, masters and law degrees from Harvard, worked in the anti-trust area at a blue-chip law firm in Washington, D.C., and didn't begin doing experimental bread baking as a hobby until a couple of years ago.\u003c/p>\n\u003cp>Mayimin knew she wanted to start some sort of food-related company after moving to Menlo Park in 2016 with her new husband after he joined the Stanford faculty to teach and do research in his field of computational neuroscience. But becoming a professional baker was a fluke.\u003c/p>\n\u003cfigure id=\"attachment_133022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133022\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-bread-partners-1.jpg\" alt=\"Yan Xu, left, and Tian Mayimin were pals at Harvard and got back together last year as partners in Little Sky Bakery.\" width=\"1920\" height=\"2901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1-160x242.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1-800x1209.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1-768x1160.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1-1020x1541.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1-794x1200.jpg 794w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yan Xu, left, and Tian Mayimin were pals at Harvard and got back together last year as partners in Little Sky Bakery. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Playing with a starter\u003c/strong>\u003c/h2>\n\u003cp>Mayimin's new career began with the acquisition of a century-old starter that had been passed around within the family of a friend for awhile, with her receiving it from the friend's mother. Its history is \"slightly mysterious,\" she says, but \"The story was, it originated in France, went to Alaska, went to Taiwan and came to California.\"\u003c/p>\n\u003cp>Armed with this promising starter, new Bay Area resident Mayimin began playing around with challah recipes for fun while fitfully writing a business plan that didn't have a firm concept. \"After our families descended on us (for a visit), I started baking every day, just to feed them. I'd never baked bread before,\" she explains.\u003c/p>\n\u003cp>\"We had excess bread so we'd show up at our friends' and neighbors' doors. 'Hey, here's a loaf of bread,'\" Mayimin recalls with a laugh. The response was so enthusiastic and the baking so much fun that she soon had her business concept, which started with free local delivery of her loaves based on an ebullient response to postcards left on doorsteps in her neighborhood. This was in the spring of 2017.\u003c/p>\n\u003cfigure id=\"attachment_132928\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-Tian-kitchen.jpg\" alt=\"Bakery founder Tian Mayimin makes a wide variety of naturally leavened breads in her kitchen in Menlo Park, such as yummy, cheese-filled rolls.\" width=\"1920\" height=\"1318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen-1200x824.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bakery founder Tian Mayimin makes a wide variety of naturally leavened breads in her kitchen in Menlo Park, such as yummy, cheese-filled rolls. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>California's \u003ca href=\"https://www.cdph.ca.gov/Programs/CEH/DFDCS/Pages/FDBPrograms/FoodSafetyProgram/CottageFoodOperations.aspx\">\u003cstrong>cottage food law\u003c/strong>\u003c/a>, launched in 2013, enables food entrepreneurs like Mayimin to kick off companies in their kitchens without the usual costly, complicated requirements. The Little Sky Bakery moniker came from her husband, reflecting her petite stature and the English translation of her first name.\u003c/p>\n\u003ch2>\u003cstrong>Goodbye law, hello bread\u003c/strong>\u003c/h2>\n\u003cp>Mayimin knew she needed to get smarter about bread making if she wanted her newfound starch passion to fly so she devoured books like \u003cem>Tartine Bread\u003c/em> and \u003cem>The Book of Bread \u003c/em>while also avidly studying instructional You Tube videos. However, one could say she had bread in her DNA because her family was from wheat-growing Northern China — think steamed buns and noodles — where her grandmother whipped up lots of tasty skillet bread when she was a child.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After living with this grandmother while her parents pursued doctorates in the United States, Mayimin left China at age seven, decamping to Ohio and later New Jersey to rejoin them. Later, as a Harvard undergrad, she assumed her path was to earn a doctorate like her parents so she was awarded a degree in philosophy, then a masters in religion, with a Ph.D. on the horizon.\u003c/p>\n\u003cfigure id=\"attachment_132929\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-breads.jpg\" alt=\"Country breads, challah, filled rolls, fougasse and other kinds of breads are made by hand in Little Sky Bakery's kitchen workshop.\" width=\"1920\" height=\"802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads-160x67.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads-800x334.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads-768x321.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads-1020x426.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads-1200x501.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Country breads, challah, filled rolls, fougasse and other kinds of breads are made by hand in Little Sky Bakery's kitchen workshop. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, \"I was starting to realize I didn't like writing and reading,\" she says, but nonetheless, she plowed through law school because it was a field with more practical applications. At her law firm, Mayimin worked on a huge, lengthy antitrust case that exposed her to a new concept. \"It was the first time I'd ever seen a company that made a physical product,\" she recalls. \"That was extraordinarily eye-opening.\"\u003c/p>\n\u003cp>Something else soon became apparent. \"I thought, so if I can make partner after many years, would I be very happy? Would I be as happy and excited as the best of the partners here? I didn't think so,\" she admits.\u003c/p>\n\u003cfigure id=\"attachment_132930\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-challahs.jpg\" alt=\"The bakery's rich, naturally leavened challah dough is filled with appealing substances or flavored with orange and olive oil.\" width=\"1920\" height=\"1336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs-768x534.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs-1020x710.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs-1200x835.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bakery's rich, naturally leavened challah dough is filled with appealing substances or flavored with orange and olive oil. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>From juice to loaves\u003c/strong>\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_126157,bayareabites_1571,news_11679195",
"label": "Break some bread "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAfter that realization, her next stop was Shanghai to launch cold-pressed juices to the Chinese market with a fellow female Harvard grad. \"It was an incredible experience because I knew nothing about anything,\" says Mayimin. \"I knew nothing about China because I had left when I was seven. I knew nothing about business. I knew nothing about juices.\" She co-ran the successful juice business for five years, concurrently maintaining a long-distance courtship and later marriage with her now-husband, a fellow Harvard alumnus, who was then working on a post-doctorate at MIT.\u003c/p>\n\u003cp>Newly married couples living on two separate continents wasn't very workable and \"the clincher was that he got a job here at Stanford,\" Mayimin says, hence the move to Menlo Park. But this attractive Peninsula town has grown on her:\u003c/p>\n\u003cp>\"One thing I did not expect from becoming a baker in the community is how integrated I feel. It's rewarding,\" she explains. \"I never had a home. I moved so much when I was a kid, then Shanghai always felt a little temporary; it never felt like home. This does.\"\u003c/p>\n\u003cfigure id=\"attachment_132931\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132931\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-sectional-bread.jpg\" alt='The bakery offers \"sectionals,\" which are fat rolls formed as a long bread; customers can buy a whole loaf or a section of one. Left, whole wheat; right, raisin walnut.' width=\"1920\" height=\"2668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread-160x222.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread-800x1112.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread-768x1067.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread-1020x1417.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread-864x1200.jpg 864w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bakery offers \"sectionals,\" which are fat rolls formed as a long bread; customers can buy a whole loaf or a section of one. Left, whole wheat; right, raisin walnut. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After the strong response to her postcard marketing experiment, Mayimin opened a booth at the seasonal downtown Palo Alto farmers market. Her bread was an instant hit, selling out in the first half hour until she was able to pump up production as much as she could in her suburban kitchen. She added other farmers market locations (Menlo Park, Portola Valley, Saratoga) and a few pop-ups on the Peninsula and even now, patrons are lined up when her stall opens, after which, her supply doesn't last long. To come in late spring will be a booth at the large farmers market in Mountain View.\u003c/p>\n\u003ch2>\u003cstrong>Overcoming challenges as a (very) small business\u003c/strong>\u003c/h2>\n\u003cp>Her young boulangerie has had two major challenges, the first being the issue of production. With demand for Mayimin's bread so strong, the double oven in her kitchen and a couple of later-acquired steam ovens on rolling carts can't produce enough to supply her many fans. She hopes to find a more accommodating location to address this problem.\u003c/p>\n\u003cfigure id=\"attachment_132932\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132932\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah.jpg\" alt=\"Mayimin likes the flavor of dandelion so she pairs it with fresh dill and swirls it though her rich challah dough.\" width=\"1920\" height=\"1136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah-800x473.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah-768x454.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah-1020x604.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah-1200x710.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mayimin likes the flavor of dandelion so she pairs it with fresh dill and swirls it though her rich challah dough. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Little Sky Bakery's second predicament was solved by serendipity. She was working up to 18-hour days last year at the same time as becoming pregnant. \"This was not sustainable,\" she states, realizing that help was needed as her pregnancy progressed. Harvard chum Yan Xu \"just happened to be available. We called him and he flew out the next week,\" says Mayimin.\u003c/p>\n\u003cp>A poly sci major who had worked in nonprofits, Xu was looking for a new career because \"I wasn't good at fundraising,\" he admits. Having no professional food experience, either, he nonetheless has become captivated with the craftsmanship aspect of bread making and is now Mayimin's business partner. His help will be needed even more after she has her baby in June.\u003c/p>\n\u003cfigure id=\"attachment_132933\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132933\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-rosemary-olive-bread.jpg\" alt=\"The outstanding rosemary olive bread is tangy and flavorful, with subtle hints of rosemary and two kinds of olives, black and green.\" width=\"1920\" height=\"1145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread-800x477.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread-768x458.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread-1020x608.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread-1200x716.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The outstanding rosemary olive bread is tangy and flavorful, with subtle hints of rosemary and two kinds of olives, black and green. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>A superstar starter \u003c/strong>\u003c/h2>\n\u003cp>At the heart of Mayimin's success is her starter, she believes. Despite its mysterious, century-long travels, \"It's a very good starter,\" she insists. She has learned to respect her starter's robust capabilities the hard way, after a calamitous trip in which she took her starter with her on a family trip to the cold, wet tip of Long Island and was terrified that she had killed its best properties.\u003c/p>\n\u003cp>\"I was trying to make bread for the family. It rose but it tasted so bland,\" she relates. After this batch of blah bread, \"I was watching over the starter like a mother hen, trying to keep it warm, reading chemistry papers,\" Mayimin recalls. \"That was a very panicked vacation.\"\u003c/p>\n\u003cp>Fortunately, her starter reverted to form once she was back in the Bay Area. Everything made by Little Sky Bakery, including the challah, uses this starter, with the first gentle rise lasting up to a week.\u003c/p>\n\u003cp>Her eight or nine \"basic\" offerings include a tangy, hole-rich country bread covered with sunflower seeds, a remarkable olive rosemary loaf with a pleasing texture that's full of black and green olives, a dense, super-tart pumpernickel rye, olive oil and orange flavored challah and her addictive raisin walnut bread. \"We add a \u003cem>lot\u003c/em> of fruit. Don't buy the bread if you don't like raisins,\" she warns.\u003c/p>\n\u003cfigure id=\"attachment_132934\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132934\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-chocolate-cherry.jpg\" alt=\"This labor-intensive bread is filled with slabs of bittersweet chocolate, two kinds of dried cherries -- tart and sweet -- and toasted pecans. It's a delicious indulgence.\" width=\"1920\" height=\"1388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry-768x555.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry-1020x737.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry-1200x868.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This labor-intensive bread is filled with slabs of bittersweet chocolate, two kinds of dried cherries -- tart and sweet -- and toasted pecans. It's a delicious indulgence. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Exercising her creativity with new flavors \u003c/strong>\u003c/h2>\n\u003cp>Mayimin has been reveling in creating new bread offerings, which are rotated into the regular line-up. Using her lush challah as a vehicle for delicious fillings has been a well-received idea, like dill-dandelion, which shows off the earthy, slightly tart flavor of this medicinal plant. Using a different dough formulation, she has developed \"cheese twins,\" which are two plump little conjoined rolls featuring various cheeses that have a different compatible add-in — say, chopped fresh jalapeños or cracked black pepper — in each.\u003c/p>\n\u003cp>Then there are her delectable little loaves of bread lavishly filled with slabs of bittersweet chocolate, sour and sweet dried cherries and toasted pecans. She has produced specialties like avocado bread, saffron-turmeric bread and sourdough with swirls of pungent \u003cem>lazi\u003c/em>, a chile sauce that's a mainstay in Chinese households. Current flavors under development include sourdough scones and cheese-rich formulations of fougasse.\u003c/p>\n\u003cp>Seeing the delight with which she addresses her new profession might be enlightening for others who aren't content in their work and hope for something more internally rewarding. Says Mayimin: \"My attraction to business is, there's some sort of need there and there's a product that 's okay but I could make a better one.\" Her customers couldn't agree more.\u003c/p>\n\u003cfigure id=\"attachment_132935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-at-the-market.jpg\" alt=\"Crowds are lined up in front of the Little Sky booth at the Menlo Park farmers market before it opens and snag everything available. Left, Yan Xu; right, Tian Mayimin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crowds are lined up in front of the Little Sky booth at the Menlo Park farmers market before it opens and snag everything available. Left, Yan Xu; right, Tian Mayimin. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Where to find Little Sky Bakery bread:\u003c/strong>\u003cstrong> \u003c/strong>\u003c/h2>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.localharvest.org/menlo-park-farmers-market-M3662\">Menlo Park farmers market\u003c/a> \u003c/strong>\u003cbr>\n\u003ci>Sunday, 9-1\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.pafarmersmarket.org/\">Downtown Palo Alto farmers market\u003c/a>\u003c/strong>\u003cbr>\n\u003ci>Saturday, 8-noon, May 12-December 8\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.goodrootsevents.com/portola-valley-farmers-market.html\">Portola Valley farmers market\u003c/a> \u003c/strong>\u003cbr>\n\u003ci>Thursday, 2-5\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cafarmersmkts.com/saratoga-farmers-market\">Saratoga farmers market\u003c/a> \u003c/strong>\u003cbr>\n\u003ci>Saturday, 9-1\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cafarmersmkts.com/mountain-view-farmers-market\">Mountain View farmers market\u003c/a>\u003c/strong>\u003cbr>\n\u003ci>Sunday, 9-1\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.cafezoehub.com/\">Cafe Zoe\u003c/a> \u003c/strong>\u003cbr>\n\u003ci>Saturdays 9:30-1\u003c/i>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/1929+Menalto+Ave,+Menlo+Park,+CA+94025/@37.4592616,-122.1549839,17z/data=!3m1!4b1!4m5!3m4!1s0x808fbb42627b9119:0x552d85bd8ba9b2ab!8m2!3d37.4592616!4d-122.1527952\">1929 Menalto Ave.\u003c/a>\u003cbr>\nMenlo Park\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.milkpail.com/\">Milk Pail Market\u003c/a>\u003c/strong>\u003cbr>\n\u003ci>Saturdays, 10-2\u003c/i>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2585+California+St,+Mountain+View,+CA+94040/@37.4052892,-122.1123716,17z/data=!3m1!4b1!4m5!3m4!1s0x808fb09e597831a9:0x6ee56ad4bde931b2!8m2!3d37.4052892!4d-122.1101829\">2585 California St.\u003c/a>\u003cbr>\nMountain View\u003c/p>\n\u003cp>On the subject of bread, wondering what to do with leftovers? Tian Mayimin has a lot of bread available in her household so she has developed a fast, super-easy, one-pot-meal rendition of ribollita, usually a Tuscan bread soup or stew that typically contains beans, kale, other veggies and, most importantly, leftover bread. This version isn't soupy and can be endlessly customized. She says using very old, dry bread is just fine for this dish.\u003c/p>\n\u003cp>\u003cstrong>Country Bread, Tomato and Onion “Ribollita”\u003c/strong>\u003cbr>\n\u003ci>Makes 2-4 servings\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>A generous half-loaf of bread, ideally country bread or other crusty bread\u003c/li>\n\u003cli>3-4 medium-sized tomatoes, 2 cartons plum tomatoes, or 14½-ounce can whole tomatoes\u003c/li>\n\u003cli>1 onion, sliced\u003c/li>\n\u003cli>Garlic, minced (optional)\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003cli>2-4 eggs (optional)\u003c/li>\n\u003cli>Chile flakes (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Cut or rip bread into 1-inch pieces. Roughly chop tomatoes, saving all juice.\u003c/li>\n\u003cli>Cover the bottom of a large skillet with olive oil and heat until oil is hot. Add onion and garlic (if using) and cook on medium until translucent, stirring. This should take just a few minutes.\u003c/li>\n\u003cli>Add tomatoes with their juice and cook on medium for 5 to 8 minutes until tomatoes and onion slices start to soften. Less time is required for canned tomatoes.\u003c/li>\n\u003cli>Add bread pieces. Cook for another 5 to 8 minutes until the bread has softened and soaked up the juices. Add salt and pepper to taste. If bread is too dry, add stock or broth.\u003c/li>\n\u003cli>If adding eggs, push the bread mixture to one side of the pan, add a little more oil and put eggs into the pan and cook over easy. Add a little salt and pepper to eggs.\u003c/li>\n\u003cli>Serve in the pan, on a platter or dish up individual servings.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Variations:\u003c/strong> For a spicier version, add some chile flakes along with the onion. Additional chopped or sliced vegetables can be added after first softening the onion but don't add too many. Chopped fresh herbs can also be added at the end of cooking.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/133012/lawyer-turned-bakers-recipe-for-success-youtube-and-a-century-old-starter",
"authors": [
"5578"
],
"categories": [
"bayareabites_2998",
"bayareabites_1516",
"bayareabites_63",
"bayareabites_95",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13687",
"bayareabites_2332",
"bayareabites_12",
"bayareabites_91"
],
"tags": [
"bayareabites_16285",
"bayareabites_16366",
"bayareabites_14738",
"bayareabites_16249",
"bayareabites_14746",
"bayareabites_16367",
"bayareabites_16284"
],
"featImg": "bayareabites_133021",
"label": "bayareabites"
},
"bayareabites_132790": {
"type": "posts",
"id": "bayareabites_132790",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "132790",
"score": null,
"sort": [
1552594773000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1552594773,
"format": "standard",
"disqusTitle": "Want to Support Female-Owned Eateries? Here's a Bay Area List",
"title": "Want to Support Female-Owned Eateries? Here's a Bay Area List",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Continuing our tradition of honoring top female talents in the Bay Area, we are continuing \u003ca href=\"https://www.kqed.org/bayareabites/107423/celebrating-bay-area-women-chefs-on-international-womens-day\">2016 guide\u003c/a> and \u003ca href=\"https://www.kqed.org/bayareabites/115723/celebrate-womens-history-month-at-these-women-owned-restaurants\"> 2017 guide\u003c/a> with another write up featuring some of the women in the Bay Area food industry who are really impressing us and making an impact in the community. From chefs to food advocates to restaurateurs, there are women shaping what we eat and drink and how we do it.\u003cbr>\n[aside postID=\"bayareabites_132755\" label=\"Women to Watch: Cannabis\"]\u003cbr>\nSadly, women make up a good chunk of the entry-level workforce in the food industry but are underrepresented across the board above this level — not to mention the low number of women of color in the industry overall. Luckily, there are successful women in the food industry who are champions for their peers, and their stories and advice are powerful for other women who want to follow in their footsteps. Additionally, there are organizations like\u003ca href=\"https://womenchefs.org/\"> Women Chefs & Restaurateurs\u003c/a> and the \u003ca href=\"https://www.jamesbeard.org/womens-entrepreneurial-leadership-program\">James Beard Foundation's Women Entrepreneurial Leadership Program\u003c/a> that have been working to give more women resources to start their own restaurants and companies.\u003c/p>\n\u003cp>For Women’s History Month, you can help these local, hardworking women by putting your money where your mouth is and going to support a female-led or owned business. Please note, this guide does not include every female-owned restaurant, bar, bakery or pop-up in the whole Bay Area, so please feel free to add any favorites we may have missed by tagging us on social! You can find us on \u003ca href=\"https://www.facebook.com/bayareabites/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>, or \u003ca href=\"https://twitter.com/bayareabites\">Twitter\u003c/a>.\u003c/p>\n\u003ch2>Guadalupe Guerrero\u003c/h2>\n\u003cp>\u003cb>El Pipila\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Qi13rdU9xtA2\">889 Brannan St.\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94103\u003c/p>\n\u003cp>https://youtu.be/LrmNf1VIGUY\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">You may have heard of \u003ca href=\"https://www.elpipila.com/\">El Pipila\u003c/a>’s Guadalupe Guerrero from our digital series, Taste This. La Cocina is a non-profit incubator that has taught and guided many low-income entrepreneurs like Guerrero how to start and maintain a small business in the Bay Area, one of the most challenging culinary landscapes in the country. Guerrero built her catering business with their help, and her brick and mortar restaurant by the same name just opened at the end of last year. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Along with her two daughters Brenda and Alejandra, Guerrero shares family dishes from her hometown, Guanajuato, in Mexico, like her extremely popular pozole verde, enchiladas, carnitas, and chile rellenos.\u003c/span>\u003c/p>\n\u003ch2>Lalita Souksamlane & Wassana Korkheiola\u003c/h2>\n\u003cp>\u003cb>Lao Table\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/qyK4Dn4JMbC2\">149 2nd St.\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94105\u003c/p>\n\u003cp>\u003cb>Osha Thai\u003c/b>\u003cbr>\n\u003ca href=\"http://oshathai.com/\">See website for all locations\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132985\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-132985\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/lao-table.jpg\" alt=\"A dinner spread at Lao Table\" width=\"640\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-128x128.jpg 128w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">A dinner spread at Lao Table \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">According to a \u003c/span>\u003ca href=\"https://www.sfgate.com/restaurants/article/Osha-Thai-s-sisterhood-of-success-3202814.php\">\u003cspan style=\"font-weight: 400\">2010 SFGATE article\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, “When sisters Wassana Korkhieola and Lalita Souksamlane needed a name for their Thai restaurant in the Tenderloin, they went with the royal Thai word for \"delicious.\"” At that point, Osha Thai was a certified empire with locations throughout San Francisco. This year, Osha Thai will be celebrating 23 years in the fall — an impressive achievement in the Bay Area where restaurants tend to come and go. \u003c/span>\u003cbr>\n[aside postID=\"bayareabites_132854\" label=\"Women-Led Businesses at the Farmers Market\"]\u003cbr>\n\u003cspan style=\"font-weight: 400\">The two sisters immigrated from Thailand in their 20s and opened Osha Thai in 1996 — and they have been deeply involved in every aspect of their restaurant empire since then, from the interior design to the menu. In fact, Chef Souksamlane uses many of her father’s original recipes on the menu for both Osha Thai and \u003ca href=\"http://laotablesf.com/\">Lao Table.\u003c/a> \u003c/span>\u003c/p>\n\u003ch2>Dominica Rice Cisneros\u003c/h2>\n\u003cp>\u003cb>Cosecha\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/oV762AKcHQ12\">907 Washington St.\u003c/a>\u003cbr>\nOakland, CA\u003cbr>\n94607\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=kMzvLA1mLb0\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you look up Dominica Rice-Cisneros, you’ll find on her website that she is “a chef, entrepreneur, mother, wife, community activist and urban gardener who believes that every single person deserves access to high-quality foods.” She has been cooking for over 30 years, and, in 2017, she was inducted into Les Dames d'Escoffier, San Francisco, a philanthropic group of women leaders in the fields of food, fine beverage and hospitality. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mentored by a notable female chef (Alice Waters) herself, Rice-Cisneros is a champion for females in the food industry and believes in providing career opportunities for local women in the Bay Area. At her California-Mexican café \u003ca href=\"http://www.cosechacafe.com/\">Cosecha\u003c/a>, she hires many mothers and helps them make it work. In \u003ca href=\"https://www.berkeleyside.com/2018/05/11/working-moms-in-east-bay-food-scene\">a Berkeleyside interview\u003c/a>, she shared that “her hope is that all women can work to let go of the unnecessary burden of feeling they need to take care of everything and everyone.”\u003c/span>\u003c/p>\n\u003ch2>Fernay McPherson\u003c/h2>\n\u003cp>\u003cb>Minnie Bell’s Soul Food Movement\u003c/b>\u003cbr>\nThe Public Market\u003cbr>\n\u003ca href=\"https://goo.gl/maps/PgGubgdLHt12\">5959 Shellmound St.\u003c/a>\u003cbr>\nEmeryville, California\u003cbr>\n94608\u003c/p>\n\u003cfigure id=\"attachment_129780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-129780\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4696-new.jpg\" alt=\"Fernay McPherson, the Chef-Owner of Minnie Bell’s Soul Movement.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fernay McPherson, the Chef-Owner of Minnie Bell’s Soul Movement. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like El Pipila's Guadalupe, Fernay McPherson is a La Cocina success story, and her rosemary fried chicken is pretty legendary. Her family moved to California around the time when the Fillmore was booming as the “Harlem of the West,” and McPherson hopes one day that Minnie Bell's can find a place in the Fillmore, bringing back that vibrant heyday. For now, you can find her at the Emeryville Public Market.\u003cbr>\n[aside postID=\"bayareabites_131944\" align=\"left\" label=\"Delicious Wild Blueberry Lemon Tart\"]\u003cbr>\nTalk about family comfort food! McPherson's late grandmother Lillie Bell and her great aunt Minnie (the namesakes of Minnie Bell’s) taught her how to cook her family’s soul food recipes and inspired her to be a chef. Along with crispy, delectable rosemary fried chicken, you can get three-cheese mac & cheese with Parmesan, fontina and cheddar, cornbread and other tasty sides at the Minnie Bell’s Soul Food Movement stand.\u003c/p>\n\u003ch2>Beth Novak Milliken & Lindy Novak\u003c/h2>\n\u003cp>\u003cb>Spottswoode\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/vPgRaEsq63p\">1902 Madrona Ave.\u003c/a>\u003cbr>\nSt Helena, CA\u003cbr>\n94574\u003c/p>\n\u003cfigure id=\"attachment_132988\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg class=\"size-full wp-image-132988\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/cp1101-wine-1440x960.jpg\" alt=\"Wines that guests drank on the set of the premiere episode of Check, Please! Bay Area season 11 included a Spottswoode Sauvignon Blanc.\" width=\"1440\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960-1200x800.jpg 1200w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Wines that guests drank on the set of the premiere episode of Check, Please! Bay Area season 11 included a Spottswoode Sauvignon Blanc.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">From the very beginning, \u003ca href=\"https://www.spottswoode.com/\">Spottswoode\u003c/a> was found and led by talented women. Mary Novak took over the vineyard after her husband’s death in 1977 and successfully completed her first harvest soon after, selling grapes to local vintners. Her daughters joined Novak (Beth in 1987 and Lindy in 1992) and, together, the trio established Spottswoode as one of Napa Valley’s most esteemed multigenerational family estates. They are known for their Cabernet Sauvignon, and, according to Check, Please! Bay Area host Leslie Sbrocco's \u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">wine notes from Season 11's premiere\u003c/a>, it \"is rightly celebrated for its elegance and ageworthiness.\"\u003c/span>\u003cbr>\n[aside postID=\"bayareabites_131469\" label=\"Ancho Chili and Chocolate Braised Short Ribs\"]\u003cbr>\n\u003cspan style=\"font-weight: 400\">Spottswoode has made an enduring commitment to stewardship over the years by adopting solar energy, spearheading the restoration of Spring Creek, annually contributing 1% of winery profits to environmental causes through 1% for the Planet, and making notable contributions to the Land Trust of Napa County, Garden Conservancy, Yosemite Conservancy, and the Trust for Public Land. Today, Beth is Spottswoode’s President & CEO, and Lindy is its Marketing Ambassador. They carry on their mother’s legacy with their families (and Pete, the family labrador and Chief Greeter at Spottswoode).\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For more eateries to visit during Women's History Month, see below.\u003c/p>\n\u003ch2>\u003cb>San Francisco\u003c/b>\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.frances-sf.com/\">\u003cspan style=\"font-weight: 400\">Frances\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Melissa Perello, chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.octavia-sf.com/\">\u003cspan style=\"font-weight: 400\">Octavia\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Melissa Perello, chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://bpatisserie.com/\">\u003cspan style=\"font-weight: 400\">b.patisserie\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Belinda Leong, head pastry chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://frenchsoulfood.com/\">\u003cspan style=\"font-weight: 400\">Brenda’s French Soul Food\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.libbyjane.com/\">\u003cspan style=\"font-weight: 400\">Libby Jane\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://brendasmeatandthree.com/\">\u003cspan style=\"font-weight: 400\">Brenda’s Meat & Three\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/19180/check-please-bay-area-reviews-roccos-cafe-maybecks-brendas-french-soul-food\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://statebirdsf.com/\">\u003cspan style=\"font-weight: 400\">State Bird Provisions\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nicole Krasinski, pastry chef & co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://theprogress-sf.com/\">\u003cspan style=\"font-weight: 400\">the Progress\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nicole Krasinski, chef and co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.calarestaurant.com/\">\u003cspan style=\"font-weight: 400\">Cala\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Gabriela Cámara, chef\u003c/span> (\u003ca href=\"https://www.kqed.org/checkplease/18482/check-please-bay-area-reviews-cala-moss-beach-distillery-rocker-oysterfellers-kitchen-saloon\">\u003cb>Watch Check, Please! Bay Area review,\u003c/b>\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/\"> \u003cb>Read BAB review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.boulevardrestaurant.com/\">\u003cspan style=\"font-weight: 400\">Boulevard\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nancy Oakes, chef & co-owner, Dana Younkin, chef, and Lisa Lu, pastry chef\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.prospectsf.com/\">\u003cspan style=\"font-weight: 400\">Prospect\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nancy Oakes, chef, Pamela Mazzola, chef & partner, Kathy King, partner \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.a16pizza.com/\">\u003cspan style=\"font-weight: 400\">A16\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nicolette Manescalchi, chef, Shelley Lindgren, wine director\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.foreigncinema.com/\">\u003cspan style=\"font-weight: 400\">Foreign Cinema\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Gayle Pirie, chef & co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://daflora.com/\">\u003cspan style=\"font-weight: 400\">Da Flora\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Jen McMahon, chef & co-owner (\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=k67ErJFdZ3Q\">\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.jardiniere.com/\">\u003cspan style=\"font-weight: 400\">Jardinière\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Traci Des Jardins, chef & owner \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=aqMaj2erTtQ\">(\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://auntieaprils.net/\">\u003cspan style=\"font-weight: 400\">Auntie April’s\u003c/span>\u003c/a> \u003cspan style=\"font-weight: 400\">(Link does not work)\u003c/span>\u003cspan style=\"font-weight: 400\">: April Spears, chef & owner \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\">(\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.rtrotisserie.com/\">\u003cspan style=\"font-weight: 400\">RT Rotisserie\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sarah Rich, chef & co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.richtablesf.com/\">\u003cspan style=\"font-weight: 400\">Rich Table\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sarah Rich, chef & co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://kinkhao.com/index.html\">\u003cspan style=\"font-weight: 400\">Kin Khao\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Pim Techamuanvivit, chef & owner \u003c/span>\u003cb>\u003ca href=\"https://www.kqed.org/checkplease/18170/check-please-bay-area-season-12-reviews-jannah-baghdad-by-the-bay-kin-khao-el-aguila-mexican-cuisine\">(Watch Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.medianochesf.com/\">\u003cspan style=\"font-weight: 400\">Media Noche\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Madelyn Markoe, co-owner, Jessie Barker, co-owner,\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.ateliercrenn.com/\">\u003cspan style=\"font-weight: 400\">Atelier Crenn\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Dominique Crenn, chef & owner (\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/17813/check-please-bay-area-reviews-tosca-cafe-nicks-next-door-atelier-crenn\">\u003cb>Watch Check Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.petitcrenn.com/\">\u003cspan style=\"font-weight: 400\">Petit Crenn\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Dominique Crenn, chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.brownsugarkitchen.com/\">\u003cspan style=\"font-weight: 400\">Brown Sugar Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Tanya Holland, chef & owner (\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/2902/brown-sugar-kitchen-restaurant-info\">\u003cb>Watch Check Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://piccino.com/\">\u003cspan style=\"font-weight: 400\">Piccino\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sher Rogat and Margherita Stewart Sagan, co-owners\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.besharamrestaurant.com/\">\u003cspan style=\"font-weight: 400\">Besharam\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Heena Patel, chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://internationalsmoke.com/\">\u003cspan style=\"font-weight: 400\">International Smoke\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Ayesha Curry, co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.locandasf.com/\">\u003cspan style=\"font-weight: 400\">Locanda\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Annie Stoll, co-owner \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://barzotto.com/\">\u003cspan style=\"font-weight: 400\">Barzotto\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Michelle Minori, chef\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.elpipila.com/\">\u003cspan style=\"font-weight: 400\">El Pipila\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Guadalupe Guerrero, chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://dynamodonut.com/\">\u003cspan style=\"font-weight: 400\">Dynamo Donut and Coffee\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sara Spearin, chef & owner \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://oshathai.com/\">\u003cspan style=\"font-weight: 400\">Osha Thai\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Lalita Souksamlane & Wassana Korkheiola, co-owners \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://laotablesf.com/\">\u003cspan style=\"font-weight: 400\">Lao Table\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Lalita Souksamlane & Wassana Korkheiola, co-owners \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://greensrestaurant.com/\">\u003cspan style=\"font-weight: 400\">Greens:\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Denise St. Onge, chef (\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/7754/greens-restaurant-info\">\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://zunicafe.com/\">\u003cspan style=\"font-weight: 400\">Zuni Cafe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: founded by Judy Rodgers\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.threebabesbakeshop.com/\">\u003cspan style=\"font-weight: 400\">Three Babes Bakeshop\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Lenore Estrada, co-founder & chef\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.gardenias-sf.com/\">\u003cspan style=\"font-weight: 400\">Gardenias\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Dana Tommasino, co-owner and chef, Margie Conrad, co-owner and wine director\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/19281/check-please-bay-area-reviews-bucks-of-woodside-noodles-pho-me-gardenias-restaurant\"> (\u003cb>Watch Check, Please! Bay Area review\u003c/b>\u003c/a>)\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.elsursf.com/\">\u003cspan style=\"font-weight: 400\">El Sur\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Marianne Despres, owner & chef\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.smittenicecream.com/\">\u003cspan style=\"font-weight: 400\">Smitten Ice Cream\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Robyn Sue Fisher, owner and chef\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://www.garibaldisrestaurant.com/\">Garibaldi's\u003c/a>: Cate Mason, owner\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.nightbirdrestaurant.com/\">\u003cspan style=\"font-weight: 400\">Nightbird:\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Kim Alter, chef & owner \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.marlabakery.com/\">\u003cspan style=\"font-weight: 400\">Marla Bakery\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Amy Brown, chef and co-owner (\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/16781/watch-check-please-bay-area-review-papillon-marla-bakery-la-viga-restaurant\">\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://thefrontporchsf.com/\">\u003cspan style=\"font-weight: 400\">The Front Porch:\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Josephine White, co-owner \u003cb>\u003ca href=\"https://www.kqed.org/checkplease/335/the-front-porch-restaurant-info\">(Watch Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.blackjetbakingco.com/\">\u003cspan style=\"font-weight: 400\">Black Jet Baking Co.\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Gillian Shaw, owner & head baker\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.theriddlersf.com/\">\u003cspan style=\"font-weight: 400\">The Riddler\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Jen Pelka, owner, Zoe Deeg, chef\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.hayesstreetgrill.com/\">Hayes Street Grill\u003c/a>: Patricia Unterman, founder and co-owner\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://marlowesf.com/\">\u003cspan style=\"font-weight: 400\">Marlowe:\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Anna Weinberg, co-owner, Jennifer Puccio, chef and partner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://parktavernsf.com/\">\u003cspan style=\"font-weight: 400\">Park Tavern:\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Anna Weinberg, co-owner, Jennifer Puccio, chef and co-owner\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/7890/park-tavern-restaurant-info\"> (\u003cb>Watch Check, Please! Bay Area review\u003c/b>\u003c/a>)\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://thecavaliersf.com/\">\u003cspan style=\"font-weight: 400\">The Cavalier\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Anna Weinberg, co-owner, Jennifer Puccio, chef and co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://petitmarlowesf.com/\">\u003cspan style=\"font-weight: 400\">Petite Marlowe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Anna Weinberg, co-owner, Jennifer Puccio, chef and co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://leossf.com/\">\u003cspan style=\"font-weight: 400\">Leo's Oyster Bar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Anna Weinberg, co-owner, Jennifer Puccio, chef and co-owner\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://bussabasf.com/\">Bussaba\u003c/a>: Ning Ariya, owner and executive chef\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.richtablesf.com/our-story/\">\u003cspan style=\"font-weight: 400\">Rich Table\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sarah Rich, chef \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://biniskitchen.com/about/\">\u003cspan style=\"font-weight: 400\">Bini's Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Binita Pradhan, chef and owner \u003c/span>\u003c/li>\n\u003c/ul>\n\u003ch2>\u003cb>East Bay\u003c/b>\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.brownsugarkitchen.com/\">\u003cspan style=\"font-weight: 400\">Brown Sugar Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Tanya Holland, chef & owner (Oakland)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=BOUE6BeOsjQ\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.chezpanisse.com/intro.php\">\u003cspan style=\"font-weight: 400\">Chez Panisse\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Alice Waters, chef & owner (Berkeley)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://salutemarinabay.com/\">\u003cspan style=\"font-weight: 400\">Salute e Vita Ristorante\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Menbu Akililu, owner (Richmond)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=9cM4_mDYGCQ\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.yelp.com/biz/guerilla-cafe-berkeley\">\u003cspan style=\"font-weight: 400\">Guerilla Café\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Andrea Ali, chef & co-owner, Kobu Konte, co-owner, and Rachel Konte, co-owner (Berkeley)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=QjCJDQP1p-o\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli>Tay Ho Oakland: Denise Ho, chef & owner (Oakland) \u003cstrong>(\u003ca href=\"https://youtu.be/AP2uAflVp-Y\">Watch Check, Please! Bay Area review\u003c/a>)\u003c/strong>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://lannathailivermore.com/\">\u003cspan style=\"font-weight: 400\">Lanna Thai\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Prakin Gamble, chef & owner (Livermore)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=JFZOxrG1UjM\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.cosechacafe.com/\">\u003cspan style=\"font-weight: 400\">Cosecha\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Dominica Rice Cisneros, chef & owner (Oakland)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=kMzvLA1mLb0\"> (\u003cb>Watch Check, Please! Bay Area review) \u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.thecookandherfarmer.com/\">\u003cspan style=\"font-weight: 400\">The Cook and Her Farmer\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Romney Steele, chef & co-owner (Oakland)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=Mx0XLXBaVaI\"> (\u003cb>Watch Check, Please! Bay Area review) \u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.souleyvegan.com/home.html\">\u003cspan style=\"font-weight: 400\">Souley Vegan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Tamearra Dyson, chef & owner (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.nyumbai.com/#new-page-1\">\u003cspan style=\"font-weight: 400\">Nyum Bai\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nite Yun, chef & owner (Emeryville)\u003c/span>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/10/noodle-soups-share-cambodian-culture-at-nyum-bai/\"> (\u003cb>Read BAB review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.minniebellssoul.com/\">\u003cspan style=\"font-weight: 400\">Minnie Bell's Soul Movement\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Fernay McPherson, owner and chef (Emeryville)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.angelineskitchen.com/\">Angeline's Louisiana Kitchen\u003c/a>: Tempe Minaga-Teves, co-owner\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.shakewelloakland.com/#home-section\">\u003cspan style=\"font-weight: 400\">Shakewell\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Jen Biesty, chef & co-owner (Oakland) (\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/17372/check-please-bay-area-reviews-flatiron-shakewell-firenze-by-night\">\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.realmissolliesoakland.com/\">\u003cspan style=\"font-weight: 400\">Miss Ollie's\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sarah Kirnon, chef and owner (Oakland)\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/18127/check-please-bay-area-season-12-reviews-miss-ollies-mama-papa-lithuania-restaurant-bar-crudo\"> (\u003cb>Watch Check, Please! Bay Area review\u003c/b>\u003c/a>)\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.reemscalifornia.com/\">\u003cspan style=\"font-weight: 400\">Reem's\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Reem Assil, chef and co-owner (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.dyafaoakland.com/\">\u003cspan style=\"font-weight: 400\">Dyafa\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Reem Assil, chef and co-owner (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.honoremeryville.com/\">\u003cspan style=\"font-weight: 400\">Honor Kitchen + Cocktails\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Lara Trupelli, co-owner (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://copperspoonoakland.com/\">\u003cspan style=\"font-weight: 400\">Copper Spoon\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Carmen Anderson & Vita Simone Strauss, co-owners (Oakland) \u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/19220/check-please-bay-area-reviews-la-marcha-tapas-bar-arun-thai-copper-spoon-cocktails-kitchen\">\u003cb>(Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.nidooakland.com/\">\u003cspan style=\"font-weight: 400\">Nido Kitchen & Bar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Silvia McCollow, chef and co-owner (Oakland) (\u003c/span>\u003cb>\u003ca href=\"https://www.kqed.org/checkplease/18039/check-please-bay-area-reviews-gold-mirror-italian-restaurant-the-plumed-horse-nido\">Watch Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.oesteoakland.com/\">\u003cspan style=\"font-weight: 400\">Oeste\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Anna Villalobos, Lea Redmond, Sandra Davis, co-owners (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.facebook.com/fobkitchen/\">\u003cspan style=\"font-weight: 400\">FOB Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Brandi Dulce, co-owner, Janice Dulce, co-owner and chef (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.brazilianbreads.com/\">\u003cspan style=\"font-weight: 400\">Brazilian Breads\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: \u003c/span>\u003cspan style=\"font-weight: 400\">Delvira Rodrigues, chef and owner (Berkeley) \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.facebook.com/zazzifoods/\">\u003cspan style=\"font-weight: 400\">Zazzi Foods\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Cassandra Chen, chef & owner (Berkeley)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://moussakakitchen.com/\">\u003cspan style=\"font-weight: 400\">Moussaka Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nilgun Boyar, owner & chef, Nildan Boyar, chef (San Leandro)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003ch2>\u003cb>South Bay\u003c/b>\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.pastamoon.com/\">\u003cspan style=\"font-weight: 400\">Pasta Moon\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Kim Levin, chef & owner (Half Moon Bay)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=hBGOeh7RHlg\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.cooleatz.com/flea-st-cafe\">\u003cspan style=\"font-weight: 400\">Flea Street Café\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Jesse Ziff Cool, chef & owner (Menlo Park)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=UZs1UvICNQQ\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.tobangkoreanbbq.com/menu/\">\u003cspan style=\"font-weight: 400\">To Bang Korean BBQ\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Ji Yeon Kim, owner (Santa Clara)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=2Av8QKQQjvA\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://tamarinerestaurant.com/\">\u003cspan style=\"font-weight: 400\">Tamarine Restaurant and Gallery\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Tanya Hyunh Hartley, co-owner, and Tammy Hyunh, chef & co-owner (Palo Alto)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=vwN5KBEThKw\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.adegarest.com/\">\u003cspan style=\"font-weight: 400\">Adega\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Jessica Carreira, pastry chef (San Jose)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://birddogpa.com/#\">\u003cspan style=\"font-weight: 400\">Bird Dog\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Serena Chow, pastry chef, Emily Perry Wilson, co-owner (Palo Alto) \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://sumikagrill.com/\">\u003cspan style=\"font-weight: 400\">Sumika\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Kuniko Ozawa, chef and co-owner (Los Altos) \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.zareensrestaurant.com/\">\u003cspan style=\"font-weight: 400\">Zareen’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Zareen Khan, chef and owner (Mountain View and Palo Alto)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.manresabread.com/\">\u003cspan style=\"font-weight: 400\">Manresa Bread\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Avery Ruzicka, head baker and owner (Los Altos, Los Gatos and Campbell)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.frostcupcakefactory.com/\">Frost Cupcake Factory\u003c/a>: Andrea Buswell, owner (San Jose)\u003c/li>\n\u003c/ul>\n\u003ch2>\u003cb>North Bay\u003c/b>\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://mustardsgrill.com/\">\u003cspan style=\"font-weight: 400\">Mustards Grill\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Cindy Pawclyn, owner & chef (Napa)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=C4dx4oQIFb4\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.huaracheloco.com/\">\u003cspan style=\"font-weight: 400\">El Huarache Loco\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Veronica Salazar, chef & owner (Larkspur & San Francisco)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=hdSUAA_tZuw\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.copitarestaurant.com/\">\u003cspan style=\"font-weight: 400\">Copita Tequileria y Comida\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Joanne Weir, owner (Sausalito)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=fIfcqxUAvbY\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://lodgeattiburon.com/amenities/tiburon-tavern/\">\u003cspan style=\"font-weight: 400\">Tiburon Tavern\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Annie Hongkham, chef (Tiburon)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://zazukitchen.com/\">\u003cspan style=\"font-weight: 400\">Zazu Kitchen & Farm\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Duskie Estes, chef and co-owner (Sebastopol)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.elmolinocentral.com/\">\u003cspan style=\"font-weight: 400\">El Molino Central\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: \u003c/span>\u003cspan style=\"font-weight: 400\">Karen Taylor Waikiki, chef (Sonoma) \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.spottswoode.com/\">\u003cspan style=\"font-weight: 400\">Spottswoode\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Beth Novak Milliken & Lindy Novak, owners (St.\u003cbr>\nHelena)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://flourcraftbakery.com/\">Flour Craft Bakery & Cafe\u003c/a>: Heather Hardcastle, co-owner (Mill Valley)\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.thecharteroak.com/\">\u003cspan style=\"font-weight: 400\">The Charter Oak\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Katianna Hong, chef (St. Helena)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.pressnapavalley.com/\">Press\u003c/a>: Samantha Rudd, owner, Amanda McCrossin, wine director (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.abcnapa.com/\">Alexis Baking Company\u003c/a>: Alexis Handelman, owner (Napa)\u003c/li>\n\u003c/ul>\n\n",
"disqusIdentifier": "132790 https://ww2.kqed.org/bayareabites/?p=132790",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/03/14/want-to-support-female-owned-eateries-heres-a-bay-area-list/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2336,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1554397033,
"excerpt": "Support female-owned eateries in the Bay Area during Women's History Month and beyond.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Support female-owned eateries in the Bay Area during Women's History Month and beyond.",
"title": "Want to Support Female-Owned Eateries? Here's a Bay Area List | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Want to Support Female-Owned Eateries? Here's a Bay Area List",
"datePublished": "2019-03-14T13:19:33-07:00",
"dateModified": "2019-04-04T09:57:13-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "want-to-support-female-owned-eateries-heres-a-bay-area-list",
"status": "publish",
"path": "/bayareabites/132790/want-to-support-female-owned-eateries-heres-a-bay-area-list",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Continuing our tradition of honoring top female talents in the Bay Area, we are continuing \u003ca href=\"https://www.kqed.org/bayareabites/107423/celebrating-bay-area-women-chefs-on-international-womens-day\">2016 guide\u003c/a> and \u003ca href=\"https://www.kqed.org/bayareabites/115723/celebrate-womens-history-month-at-these-women-owned-restaurants\"> 2017 guide\u003c/a> with another write up featuring some of the women in the Bay Area food industry who are really impressing us and making an impact in the community. From chefs to food advocates to restaurateurs, there are women shaping what we eat and drink and how we do it.\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_132755",
"label": "Women to Watch: Cannabis "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nSadly, women make up a good chunk of the entry-level workforce in the food industry but are underrepresented across the board above this level — not to mention the low number of women of color in the industry overall. Luckily, there are successful women in the food industry who are champions for their peers, and their stories and advice are powerful for other women who want to follow in their footsteps. Additionally, there are organizations like\u003ca href=\"https://womenchefs.org/\"> Women Chefs & Restaurateurs\u003c/a> and the \u003ca href=\"https://www.jamesbeard.org/womens-entrepreneurial-leadership-program\">James Beard Foundation's Women Entrepreneurial Leadership Program\u003c/a> that have been working to give more women resources to start their own restaurants and companies.\u003c/p>\n\u003cp>For Women’s History Month, you can help these local, hardworking women by putting your money where your mouth is and going to support a female-led or owned business. Please note, this guide does not include every female-owned restaurant, bar, bakery or pop-up in the whole Bay Area, so please feel free to add any favorites we may have missed by tagging us on social! You can find us on \u003ca href=\"https://www.facebook.com/bayareabites/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>, or \u003ca href=\"https://twitter.com/bayareabites\">Twitter\u003c/a>.\u003c/p>\n\u003ch2>Guadalupe Guerrero\u003c/h2>\n\u003cp>\u003cb>El Pipila\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Qi13rdU9xtA2\">889 Brannan St.\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94103\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/LrmNf1VIGUY'\n title='//www.youtube.com/embed/LrmNf1VIGUY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">You may have heard of \u003ca href=\"https://www.elpipila.com/\">El Pipila\u003c/a>’s Guadalupe Guerrero from our digital series, Taste This. La Cocina is a non-profit incubator that has taught and guided many low-income entrepreneurs like Guerrero how to start and maintain a small business in the Bay Area, one of the most challenging culinary landscapes in the country. Guerrero built her catering business with their help, and her brick and mortar restaurant by the same name just opened at the end of last year. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Along with her two daughters Brenda and Alejandra, Guerrero shares family dishes from her hometown, Guanajuato, in Mexico, like her extremely popular pozole verde, enchiladas, carnitas, and chile rellenos.\u003c/span>\u003c/p>\n\u003ch2>Lalita Souksamlane & Wassana Korkheiola\u003c/h2>\n\u003cp>\u003cb>Lao Table\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/qyK4Dn4JMbC2\">149 2nd St.\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94105\u003c/p>\n\u003cp>\u003cb>Osha Thai\u003c/b>\u003cbr>\n\u003ca href=\"http://oshathai.com/\">See website for all locations\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132985\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-132985\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/lao-table.jpg\" alt=\"A dinner spread at Lao Table\" width=\"640\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-128x128.jpg 128w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">A dinner spread at Lao Table \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">According to a \u003c/span>\u003ca href=\"https://www.sfgate.com/restaurants/article/Osha-Thai-s-sisterhood-of-success-3202814.php\">\u003cspan style=\"font-weight: 400\">2010 SFGATE article\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, “When sisters Wassana Korkhieola and Lalita Souksamlane needed a name for their Thai restaurant in the Tenderloin, they went with the royal Thai word for \"delicious.\"” At that point, Osha Thai was a certified empire with locations throughout San Francisco. This year, Osha Thai will be celebrating 23 years in the fall — an impressive achievement in the Bay Area where restaurants tend to come and go. \u003c/span>\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_132854",
"label": "Women-Led Businesses at the Farmers Market "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">The two sisters immigrated from Thailand in their 20s and opened Osha Thai in 1996 — and they have been deeply involved in every aspect of their restaurant empire since then, from the interior design to the menu. In fact, Chef Souksamlane uses many of her father’s original recipes on the menu for both Osha Thai and \u003ca href=\"http://laotablesf.com/\">Lao Table.\u003c/a> \u003c/span>\u003c/p>\n\u003ch2>Dominica Rice Cisneros\u003c/h2>\n\u003cp>\u003cb>Cosecha\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/oV762AKcHQ12\">907 Washington St.\u003c/a>\u003cbr>\nOakland, CA\u003cbr>\n94607\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/kMzvLA1mLb0'\n title='//www.youtube.com/embed/kMzvLA1mLb0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">If you look up Dominica Rice-Cisneros, you’ll find on her website that she is “a chef, entrepreneur, mother, wife, community activist and urban gardener who believes that every single person deserves access to high-quality foods.” She has been cooking for over 30 years, and, in 2017, she was inducted into Les Dames d'Escoffier, San Francisco, a philanthropic group of women leaders in the fields of food, fine beverage and hospitality. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mentored by a notable female chef (Alice Waters) herself, Rice-Cisneros is a champion for females in the food industry and believes in providing career opportunities for local women in the Bay Area. At her California-Mexican café \u003ca href=\"http://www.cosechacafe.com/\">Cosecha\u003c/a>, she hires many mothers and helps them make it work. In \u003ca href=\"https://www.berkeleyside.com/2018/05/11/working-moms-in-east-bay-food-scene\">a Berkeleyside interview\u003c/a>, she shared that “her hope is that all women can work to let go of the unnecessary burden of feeling they need to take care of everything and everyone.”\u003c/span>\u003c/p>\n\u003ch2>Fernay McPherson\u003c/h2>\n\u003cp>\u003cb>Minnie Bell’s Soul Food Movement\u003c/b>\u003cbr>\nThe Public Market\u003cbr>\n\u003ca href=\"https://goo.gl/maps/PgGubgdLHt12\">5959 Shellmound St.\u003c/a>\u003cbr>\nEmeryville, California\u003cbr>\n94608\u003c/p>\n\u003cfigure id=\"attachment_129780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-129780\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4696-new.jpg\" alt=\"Fernay McPherson, the Chef-Owner of Minnie Bell’s Soul Movement.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fernay McPherson, the Chef-Owner of Minnie Bell’s Soul Movement. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like El Pipila's Guadalupe, Fernay McPherson is a La Cocina success story, and her rosemary fried chicken is pretty legendary. Her family moved to California around the time when the Fillmore was booming as the “Harlem of the West,” and McPherson hopes one day that Minnie Bell's can find a place in the Fillmore, bringing back that vibrant heyday. For now, you can find her at the Emeryville Public Market.\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_131944",
"align": "left",
"label": "Delicious Wild Blueberry Lemon Tart "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nTalk about family comfort food! McPherson's late grandmother Lillie Bell and her great aunt Minnie (the namesakes of Minnie Bell’s) taught her how to cook her family’s soul food recipes and inspired her to be a chef. Along with crispy, delectable rosemary fried chicken, you can get three-cheese mac & cheese with Parmesan, fontina and cheddar, cornbread and other tasty sides at the Minnie Bell’s Soul Food Movement stand.\u003c/p>\n\u003ch2>Beth Novak Milliken & Lindy Novak\u003c/h2>\n\u003cp>\u003cb>Spottswoode\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/vPgRaEsq63p\">1902 Madrona Ave.\u003c/a>\u003cbr>\nSt Helena, CA\u003cbr>\n94574\u003c/p>\n\u003cfigure id=\"attachment_132988\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg class=\"size-full wp-image-132988\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/cp1101-wine-1440x960.jpg\" alt=\"Wines that guests drank on the set of the premiere episode of Check, Please! Bay Area season 11 included a Spottswoode Sauvignon Blanc.\" width=\"1440\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960-1200x800.jpg 1200w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Wines that guests drank on the set of the premiere episode of Check, Please! Bay Area season 11 included a Spottswoode Sauvignon Blanc.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">From the very beginning, \u003ca href=\"https://www.spottswoode.com/\">Spottswoode\u003c/a> was found and led by talented women. Mary Novak took over the vineyard after her husband’s death in 1977 and successfully completed her first harvest soon after, selling grapes to local vintners. Her daughters joined Novak (Beth in 1987 and Lindy in 1992) and, together, the trio established Spottswoode as one of Napa Valley’s most esteemed multigenerational family estates. They are known for their Cabernet Sauvignon, and, according to Check, Please! Bay Area host Leslie Sbrocco's \u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">wine notes from Season 11's premiere\u003c/a>, it \"is rightly celebrated for its elegance and ageworthiness.\"\u003c/span>\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_131469",
"label": "Ancho Chili and Chocolate Braised Short Ribs "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Spottswoode has made an enduring commitment to stewardship over the years by adopting solar energy, spearheading the restoration of Spring Creek, annually contributing 1% of winery profits to environmental causes through 1% for the Planet, and making notable contributions to the Land Trust of Napa County, Garden Conservancy, Yosemite Conservancy, and the Trust for Public Land. Today, Beth is Spottswoode’s President & CEO, and Lindy is its Marketing Ambassador. They carry on their mother’s legacy with their families (and Pete, the family labrador and Chief Greeter at Spottswoode).\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For more eateries to visit during Women's History Month, see below.\u003c/p>\n\u003ch2>\u003cb>San Francisco\u003c/b>\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.frances-sf.com/\">\u003cspan style=\"font-weight: 400\">Frances\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Melissa Perello, chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.octavia-sf.com/\">\u003cspan style=\"font-weight: 400\">Octavia\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Melissa Perello, chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://bpatisserie.com/\">\u003cspan style=\"font-weight: 400\">b.patisserie\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Belinda Leong, head pastry chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://frenchsoulfood.com/\">\u003cspan style=\"font-weight: 400\">Brenda’s French Soul Food\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.libbyjane.com/\">\u003cspan style=\"font-weight: 400\">Libby Jane\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://brendasmeatandthree.com/\">\u003cspan style=\"font-weight: 400\">Brenda’s Meat & Three\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/19180/check-please-bay-area-reviews-roccos-cafe-maybecks-brendas-french-soul-food\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://statebirdsf.com/\">\u003cspan style=\"font-weight: 400\">State Bird Provisions\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nicole Krasinski, pastry chef & co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://theprogress-sf.com/\">\u003cspan style=\"font-weight: 400\">the Progress\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nicole Krasinski, chef and co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.calarestaurant.com/\">\u003cspan style=\"font-weight: 400\">Cala\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Gabriela Cámara, chef\u003c/span> (\u003ca href=\"https://www.kqed.org/checkplease/18482/check-please-bay-area-reviews-cala-moss-beach-distillery-rocker-oysterfellers-kitchen-saloon\">\u003cb>Watch Check, Please! Bay Area review,\u003c/b>\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/\"> \u003cb>Read BAB review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.boulevardrestaurant.com/\">\u003cspan style=\"font-weight: 400\">Boulevard\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nancy Oakes, chef & co-owner, Dana Younkin, chef, and Lisa Lu, pastry chef\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.prospectsf.com/\">\u003cspan style=\"font-weight: 400\">Prospect\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nancy Oakes, chef, Pamela Mazzola, chef & partner, Kathy King, partner \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.a16pizza.com/\">\u003cspan style=\"font-weight: 400\">A16\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nicolette Manescalchi, chef, Shelley Lindgren, wine director\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.foreigncinema.com/\">\u003cspan style=\"font-weight: 400\">Foreign Cinema\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Gayle Pirie, chef & co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://daflora.com/\">\u003cspan style=\"font-weight: 400\">Da Flora\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Jen McMahon, chef & co-owner (\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=k67ErJFdZ3Q\">\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.jardiniere.com/\">\u003cspan style=\"font-weight: 400\">Jardinière\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Traci Des Jardins, chef & owner \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=aqMaj2erTtQ\">(\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://auntieaprils.net/\">\u003cspan style=\"font-weight: 400\">Auntie April’s\u003c/span>\u003c/a> \u003cspan style=\"font-weight: 400\">(Link does not work)\u003c/span>\u003cspan style=\"font-weight: 400\">: April Spears, chef & owner \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\">(\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.rtrotisserie.com/\">\u003cspan style=\"font-weight: 400\">RT Rotisserie\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sarah Rich, chef & co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.richtablesf.com/\">\u003cspan style=\"font-weight: 400\">Rich Table\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sarah Rich, chef & co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://kinkhao.com/index.html\">\u003cspan style=\"font-weight: 400\">Kin Khao\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Pim Techamuanvivit, chef & owner \u003c/span>\u003cb>\u003ca href=\"https://www.kqed.org/checkplease/18170/check-please-bay-area-season-12-reviews-jannah-baghdad-by-the-bay-kin-khao-el-aguila-mexican-cuisine\">(Watch Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.medianochesf.com/\">\u003cspan style=\"font-weight: 400\">Media Noche\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Madelyn Markoe, co-owner, Jessie Barker, co-owner,\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.ateliercrenn.com/\">\u003cspan style=\"font-weight: 400\">Atelier Crenn\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Dominique Crenn, chef & owner (\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/17813/check-please-bay-area-reviews-tosca-cafe-nicks-next-door-atelier-crenn\">\u003cb>Watch Check Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.petitcrenn.com/\">\u003cspan style=\"font-weight: 400\">Petit Crenn\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Dominique Crenn, chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.brownsugarkitchen.com/\">\u003cspan style=\"font-weight: 400\">Brown Sugar Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Tanya Holland, chef & owner (\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/2902/brown-sugar-kitchen-restaurant-info\">\u003cb>Watch Check Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://piccino.com/\">\u003cspan style=\"font-weight: 400\">Piccino\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sher Rogat and Margherita Stewart Sagan, co-owners\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.besharamrestaurant.com/\">\u003cspan style=\"font-weight: 400\">Besharam\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Heena Patel, chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://internationalsmoke.com/\">\u003cspan style=\"font-weight: 400\">International Smoke\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Ayesha Curry, co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.locandasf.com/\">\u003cspan style=\"font-weight: 400\">Locanda\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Annie Stoll, co-owner \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://barzotto.com/\">\u003cspan style=\"font-weight: 400\">Barzotto\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Michelle Minori, chef\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.elpipila.com/\">\u003cspan style=\"font-weight: 400\">El Pipila\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Guadalupe Guerrero, chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://dynamodonut.com/\">\u003cspan style=\"font-weight: 400\">Dynamo Donut and Coffee\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sara Spearin, chef & owner \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://oshathai.com/\">\u003cspan style=\"font-weight: 400\">Osha Thai\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Lalita Souksamlane & Wassana Korkheiola, co-owners \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://laotablesf.com/\">\u003cspan style=\"font-weight: 400\">Lao Table\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Lalita Souksamlane & Wassana Korkheiola, co-owners \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://greensrestaurant.com/\">\u003cspan style=\"font-weight: 400\">Greens:\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Denise St. Onge, chef (\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/7754/greens-restaurant-info\">\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://zunicafe.com/\">\u003cspan style=\"font-weight: 400\">Zuni Cafe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: founded by Judy Rodgers\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.threebabesbakeshop.com/\">\u003cspan style=\"font-weight: 400\">Three Babes Bakeshop\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Lenore Estrada, co-founder & chef\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.gardenias-sf.com/\">\u003cspan style=\"font-weight: 400\">Gardenias\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Dana Tommasino, co-owner and chef, Margie Conrad, co-owner and wine director\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/19281/check-please-bay-area-reviews-bucks-of-woodside-noodles-pho-me-gardenias-restaurant\"> (\u003cb>Watch Check, Please! Bay Area review\u003c/b>\u003c/a>)\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.elsursf.com/\">\u003cspan style=\"font-weight: 400\">El Sur\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Marianne Despres, owner & chef\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.smittenicecream.com/\">\u003cspan style=\"font-weight: 400\">Smitten Ice Cream\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Robyn Sue Fisher, owner and chef\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://www.garibaldisrestaurant.com/\">Garibaldi's\u003c/a>: Cate Mason, owner\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.nightbirdrestaurant.com/\">\u003cspan style=\"font-weight: 400\">Nightbird:\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Kim Alter, chef & owner \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.marlabakery.com/\">\u003cspan style=\"font-weight: 400\">Marla Bakery\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Amy Brown, chef and co-owner (\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/16781/watch-check-please-bay-area-review-papillon-marla-bakery-la-viga-restaurant\">\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://thefrontporchsf.com/\">\u003cspan style=\"font-weight: 400\">The Front Porch:\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Josephine White, co-owner \u003cb>\u003ca href=\"https://www.kqed.org/checkplease/335/the-front-porch-restaurant-info\">(Watch Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.blackjetbakingco.com/\">\u003cspan style=\"font-weight: 400\">Black Jet Baking Co.\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Gillian Shaw, owner & head baker\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.theriddlersf.com/\">\u003cspan style=\"font-weight: 400\">The Riddler\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Jen Pelka, owner, Zoe Deeg, chef\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.hayesstreetgrill.com/\">Hayes Street Grill\u003c/a>: Patricia Unterman, founder and co-owner\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://marlowesf.com/\">\u003cspan style=\"font-weight: 400\">Marlowe:\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Anna Weinberg, co-owner, Jennifer Puccio, chef and partner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://parktavernsf.com/\">\u003cspan style=\"font-weight: 400\">Park Tavern:\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Anna Weinberg, co-owner, Jennifer Puccio, chef and co-owner\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/7890/park-tavern-restaurant-info\"> (\u003cb>Watch Check, Please! Bay Area review\u003c/b>\u003c/a>)\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://thecavaliersf.com/\">\u003cspan style=\"font-weight: 400\">The Cavalier\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Anna Weinberg, co-owner, Jennifer Puccio, chef and co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://petitmarlowesf.com/\">\u003cspan style=\"font-weight: 400\">Petite Marlowe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Anna Weinberg, co-owner, Jennifer Puccio, chef and co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://leossf.com/\">\u003cspan style=\"font-weight: 400\">Leo's Oyster Bar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Anna Weinberg, co-owner, Jennifer Puccio, chef and co-owner\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://bussabasf.com/\">Bussaba\u003c/a>: Ning Ariya, owner and executive chef\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.richtablesf.com/our-story/\">\u003cspan style=\"font-weight: 400\">Rich Table\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sarah Rich, chef \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://biniskitchen.com/about/\">\u003cspan style=\"font-weight: 400\">Bini's Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Binita Pradhan, chef and owner \u003c/span>\u003c/li>\n\u003c/ul>\n\u003ch2>\u003cb>East Bay\u003c/b>\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.brownsugarkitchen.com/\">\u003cspan style=\"font-weight: 400\">Brown Sugar Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Tanya Holland, chef & owner (Oakland)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=BOUE6BeOsjQ\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.chezpanisse.com/intro.php\">\u003cspan style=\"font-weight: 400\">Chez Panisse\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Alice Waters, chef & owner (Berkeley)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://salutemarinabay.com/\">\u003cspan style=\"font-weight: 400\">Salute e Vita Ristorante\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Menbu Akililu, owner (Richmond)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=9cM4_mDYGCQ\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.yelp.com/biz/guerilla-cafe-berkeley\">\u003cspan style=\"font-weight: 400\">Guerilla Café\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Andrea Ali, chef & co-owner, Kobu Konte, co-owner, and Rachel Konte, co-owner (Berkeley)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=QjCJDQP1p-o\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli>Tay Ho Oakland: Denise Ho, chef & owner (Oakland) \u003cstrong>(\u003ca href=\"https://youtu.be/AP2uAflVp-Y\">Watch Check, Please! Bay Area review\u003c/a>)\u003c/strong>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://lannathailivermore.com/\">\u003cspan style=\"font-weight: 400\">Lanna Thai\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Prakin Gamble, chef & owner (Livermore)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=JFZOxrG1UjM\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.cosechacafe.com/\">\u003cspan style=\"font-weight: 400\">Cosecha\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Dominica Rice Cisneros, chef & owner (Oakland)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=kMzvLA1mLb0\"> (\u003cb>Watch Check, Please! Bay Area review) \u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.thecookandherfarmer.com/\">\u003cspan style=\"font-weight: 400\">The Cook and Her Farmer\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Romney Steele, chef & co-owner (Oakland)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=Mx0XLXBaVaI\"> (\u003cb>Watch Check, Please! Bay Area review) \u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.souleyvegan.com/home.html\">\u003cspan style=\"font-weight: 400\">Souley Vegan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Tamearra Dyson, chef & owner (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.nyumbai.com/#new-page-1\">\u003cspan style=\"font-weight: 400\">Nyum Bai\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nite Yun, chef & owner (Emeryville)\u003c/span>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/10/noodle-soups-share-cambodian-culture-at-nyum-bai/\"> (\u003cb>Read BAB review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.minniebellssoul.com/\">\u003cspan style=\"font-weight: 400\">Minnie Bell's Soul Movement\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Fernay McPherson, owner and chef (Emeryville)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.angelineskitchen.com/\">Angeline's Louisiana Kitchen\u003c/a>: Tempe Minaga-Teves, co-owner\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.shakewelloakland.com/#home-section\">\u003cspan style=\"font-weight: 400\">Shakewell\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Jen Biesty, chef & co-owner (Oakland) (\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/17372/check-please-bay-area-reviews-flatiron-shakewell-firenze-by-night\">\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.realmissolliesoakland.com/\">\u003cspan style=\"font-weight: 400\">Miss Ollie's\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sarah Kirnon, chef and owner (Oakland)\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/18127/check-please-bay-area-season-12-reviews-miss-ollies-mama-papa-lithuania-restaurant-bar-crudo\"> (\u003cb>Watch Check, Please! Bay Area review\u003c/b>\u003c/a>)\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.reemscalifornia.com/\">\u003cspan style=\"font-weight: 400\">Reem's\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Reem Assil, chef and co-owner (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.dyafaoakland.com/\">\u003cspan style=\"font-weight: 400\">Dyafa\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Reem Assil, chef and co-owner (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.honoremeryville.com/\">\u003cspan style=\"font-weight: 400\">Honor Kitchen + Cocktails\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Lara Trupelli, co-owner (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://copperspoonoakland.com/\">\u003cspan style=\"font-weight: 400\">Copper Spoon\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Carmen Anderson & Vita Simone Strauss, co-owners (Oakland) \u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/19220/check-please-bay-area-reviews-la-marcha-tapas-bar-arun-thai-copper-spoon-cocktails-kitchen\">\u003cb>(Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.nidooakland.com/\">\u003cspan style=\"font-weight: 400\">Nido Kitchen & Bar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Silvia McCollow, chef and co-owner (Oakland) (\u003c/span>\u003cb>\u003ca href=\"https://www.kqed.org/checkplease/18039/check-please-bay-area-reviews-gold-mirror-italian-restaurant-the-plumed-horse-nido\">Watch Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.oesteoakland.com/\">\u003cspan style=\"font-weight: 400\">Oeste\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Anna Villalobos, Lea Redmond, Sandra Davis, co-owners (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.facebook.com/fobkitchen/\">\u003cspan style=\"font-weight: 400\">FOB Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Brandi Dulce, co-owner, Janice Dulce, co-owner and chef (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.brazilianbreads.com/\">\u003cspan style=\"font-weight: 400\">Brazilian Breads\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: \u003c/span>\u003cspan style=\"font-weight: 400\">Delvira Rodrigues, chef and owner (Berkeley) \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.facebook.com/zazzifoods/\">\u003cspan style=\"font-weight: 400\">Zazzi Foods\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Cassandra Chen, chef & owner (Berkeley)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://moussakakitchen.com/\">\u003cspan style=\"font-weight: 400\">Moussaka Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nilgun Boyar, owner & chef, Nildan Boyar, chef (San Leandro)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003ch2>\u003cb>South Bay\u003c/b>\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.pastamoon.com/\">\u003cspan style=\"font-weight: 400\">Pasta Moon\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Kim Levin, chef & owner (Half Moon Bay)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=hBGOeh7RHlg\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.cooleatz.com/flea-st-cafe\">\u003cspan style=\"font-weight: 400\">Flea Street Café\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Jesse Ziff Cool, chef & owner (Menlo Park)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=UZs1UvICNQQ\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.tobangkoreanbbq.com/menu/\">\u003cspan style=\"font-weight: 400\">To Bang Korean BBQ\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Ji Yeon Kim, owner (Santa Clara)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=2Av8QKQQjvA\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://tamarinerestaurant.com/\">\u003cspan style=\"font-weight: 400\">Tamarine Restaurant and Gallery\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Tanya Hyunh Hartley, co-owner, and Tammy Hyunh, chef & co-owner (Palo Alto)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=vwN5KBEThKw\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.adegarest.com/\">\u003cspan style=\"font-weight: 400\">Adega\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Jessica Carreira, pastry chef (San Jose)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://birddogpa.com/#\">\u003cspan style=\"font-weight: 400\">Bird Dog\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Serena Chow, pastry chef, Emily Perry Wilson, co-owner (Palo Alto) \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://sumikagrill.com/\">\u003cspan style=\"font-weight: 400\">Sumika\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Kuniko Ozawa, chef and co-owner (Los Altos) \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.zareensrestaurant.com/\">\u003cspan style=\"font-weight: 400\">Zareen’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Zareen Khan, chef and owner (Mountain View and Palo Alto)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.manresabread.com/\">\u003cspan style=\"font-weight: 400\">Manresa Bread\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Avery Ruzicka, head baker and owner (Los Altos, Los Gatos and Campbell)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.frostcupcakefactory.com/\">Frost Cupcake Factory\u003c/a>: Andrea Buswell, owner (San Jose)\u003c/li>\n\u003c/ul>\n\u003ch2>\u003cb>North Bay\u003c/b>\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://mustardsgrill.com/\">\u003cspan style=\"font-weight: 400\">Mustards Grill\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Cindy Pawclyn, owner & chef (Napa)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=C4dx4oQIFb4\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.huaracheloco.com/\">\u003cspan style=\"font-weight: 400\">El Huarache Loco\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Veronica Salazar, chef & owner (Larkspur & San Francisco)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=hdSUAA_tZuw\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.copitarestaurant.com/\">\u003cspan style=\"font-weight: 400\">Copita Tequileria y Comida\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Joanne Weir, owner (Sausalito)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=fIfcqxUAvbY\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://lodgeattiburon.com/amenities/tiburon-tavern/\">\u003cspan style=\"font-weight: 400\">Tiburon Tavern\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Annie Hongkham, chef (Tiburon)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://zazukitchen.com/\">\u003cspan style=\"font-weight: 400\">Zazu Kitchen & Farm\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Duskie Estes, chef and co-owner (Sebastopol)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.elmolinocentral.com/\">\u003cspan style=\"font-weight: 400\">El Molino Central\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: \u003c/span>\u003cspan style=\"font-weight: 400\">Karen Taylor Waikiki, chef (Sonoma) \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.spottswoode.com/\">\u003cspan style=\"font-weight: 400\">Spottswoode\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Beth Novak Milliken & Lindy Novak, owners (St.\u003cbr>\nHelena)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://flourcraftbakery.com/\">Flour Craft Bakery & Cafe\u003c/a>: Heather Hardcastle, co-owner (Mill Valley)\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.thecharteroak.com/\">\u003cspan style=\"font-weight: 400\">The Charter Oak\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Katianna Hong, chef (St. Helena)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.pressnapavalley.com/\">Press\u003c/a>: Samantha Rudd, owner, Amanda McCrossin, wine director (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.abcnapa.com/\">Alexis Baking Company\u003c/a>: Alexis Handelman, owner (Napa)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/132790/want-to-support-female-owned-eateries-heres-a-bay-area-list",
"authors": [
"11404"
],
"categories": [
"bayareabites_63",
"bayareabites_8770",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_15155",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_91",
"bayareabites_181"
],
"tags": [
"bayareabites_14773",
"bayareabites_16362",
"bayareabites_3472",
"bayareabites_14745",
"bayareabites_14746",
"bayareabites_14211"
],
"featImg": "bayareabites_129829",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=chefs": {
"isFetching": false,
"latestQuery": {
"from": 36,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 450,
"relation": "eq"
},
"items": [
"bayareabites_133812",
"bayareabites_133780",
"bayareabites_133626",
"bayareabites_133638",
"bayareabites_133568",
"bayareabites_133503",
"bayareabites_133422",
"bayareabites_133383",
"bayareabites_133371",
"bayareabites_133040",
"bayareabites_133012",
"bayareabites_132790"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_chefs": {
"isLoading": true
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_11028": {
"type": "terms",
"id": "bayareabites_11028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7736,
"slug": "food-art",
"isLoading": false,
"link": "/bayareabites/category/food-art"
},
"bayareabites_10028": {
"type": "terms",
"id": "bayareabites_10028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8301,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/category/food-news"
},
"bayareabites_10916": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NPR food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NPR food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5375,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/category/npr-food"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_13366": {
"type": "terms",
"id": "bayareabites_13366",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13366",
"found": true
},
"relationships": {},
"featImg": null,
"name": "code switch",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "code switch Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7835,
"slug": "code-switch",
"isLoading": false,
"link": "/bayareabites/tag/code-switch"
},
"bayareabites_11897": {
"type": "terms",
"id": "bayareabites_11897",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11897",
"found": true
},
"relationships": {},
"featImg": null,
"name": "iranian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "iranian food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6359,
"slug": "iranian-food",
"isLoading": false,
"link": "/bayareabites/tag/iranian-food"
},
"bayareabites_15182": {
"type": "terms",
"id": "bayareabites_15182",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15182",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Netflix",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Netflix Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99512,
"slug": "netflix",
"isLoading": false,
"link": "/bayareabites/tag/netflix"
},
"bayareabites_16272": {
"type": "terms",
"id": "bayareabites_16272",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16272",
"found": true
},
"relationships": {},
"featImg": null,
"name": "npr food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "npr food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100602,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/tag/npr-food"
},
"bayareabites_11896": {
"type": "terms",
"id": "bayareabites_11896",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11896",
"found": true
},
"relationships": {},
"featImg": null,
"name": "persian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "persian food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6358,
"slug": "persian-food",
"isLoading": false,
"link": "/bayareabites/tag/persian-food"
},
"bayareabites_4149": {
"type": "terms",
"id": "bayareabites_4149",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4149",
"found": true
},
"relationships": {},
"featImg": null,
"name": "samin nosrat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "samin nosrat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2601,
"slug": "samin-nosrat",
"isLoading": false,
"link": "/bayareabites/tag/samin-nosrat"
},
"bayareabites_8770": {
"type": "terms",
"id": "bayareabites_8770",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8770",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7634,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/category/east-bay"
},
"bayareabites_15155": {
"type": "terms",
"id": "bayareabites_15155",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15155",
"found": true
},
"relationships": {},
"featImg": null,
"name": "north bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "north bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99485,
"slug": "north-bay",
"isLoading": false,
"link": "/bayareabites/category/north-bay"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_91": {
"type": "terms",
"id": "bayareabites_91",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "91",
"found": true
},
"relationships": {},
"featImg": null,
"name": "south bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "south bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8157,
"slug": "south-bay",
"isLoading": false,
"link": "/bayareabites/category/south-bay"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_14773": {
"type": "terms",
"id": "bayareabites_14773",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14773",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3223,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/tag/east-bay"
},
"bayareabites_9710": {
"type": "terms",
"id": "bayareabites_9710",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9710",
"found": true
},
"relationships": {},
"featImg": null,
"name": "featured",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "featured Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4164,
"slug": "featured",
"isLoading": false,
"link": "/bayareabites/tag/featured"
},
"bayareabites_15972": {
"type": "terms",
"id": "bayareabites_15972",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15972",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Michelin Guide",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Michelin Guide Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100302,
"slug": "michelin-guide",
"isLoading": false,
"link": "/bayareabites/tag/michelin-guide"
},
"bayareabites_3472": {
"type": "terms",
"id": "bayareabites_3472",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3472",
"found": true
},
"relationships": {},
"featImg": null,
"name": "north bay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "north bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2322,
"slug": "north-bay",
"isLoading": false,
"link": "/bayareabites/tag/north-bay"
},
"bayareabites_3001": {
"type": "terms",
"id": "bayareabites_3001",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3001",
"found": true
},
"relationships": {},
"featImg": null,
"name": "peninsula",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "peninsula Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2093,
"slug": "peninsula",
"isLoading": false,
"link": "/bayareabites/tag/peninsula"
},
"bayareabites_14745": {
"type": "terms",
"id": "bayareabites_14745",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14745",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 817,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco"
},
"bayareabites_14746": {
"type": "terms",
"id": "bayareabites_14746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "south bay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "south bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 55,
"slug": "south-bay",
"isLoading": false,
"link": "/bayareabites/tag/south-bay"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_16415": {
"type": "terms",
"id": "bayareabites_16415",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16415",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chel gilla",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chel gilla Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100745,
"slug": "chel-gilla",
"isLoading": false,
"link": "/bayareabites/tag/chel-gilla"
},
"bayareabites_16417": {
"type": "terms",
"id": "bayareabites_16417",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16417",
"found": true
},
"relationships": {},
"featImg": null,
"name": "daly city",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "daly city Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100747,
"slug": "daly-city",
"isLoading": false,
"link": "/bayareabites/tag/daly-city"
},
"bayareabites_10739": {
"type": "terms",
"id": "bayareabites_10739",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10739",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Filipino cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Filipino cuisine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5193,
"slug": "filipino-cuisine",
"isLoading": false,
"link": "/bayareabites/tag/filipino-cuisine"
},
"bayareabites_14738": {
"type": "terms",
"id": "bayareabites_14738",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 831,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/tag/recipes"
},
"bayareabites_16416": {
"type": "terms",
"id": "bayareabites_16416",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16416",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tselogs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tselogs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100746,
"slug": "tselogs",
"isLoading": false,
"link": "/bayareabites/tag/tselogs"
},
"bayareabites_15772": {
"type": "terms",
"id": "bayareabites_15772",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15772",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Drip Line",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Drip Line Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100102,
"slug": "drip-line",
"isLoading": false,
"link": "/bayareabites/tag/drip-line"
},
"bayareabites_16414": {
"type": "terms",
"id": "bayareabites_16414",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16414",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local kitchen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100744,
"slug": "local-kitchen",
"isLoading": false,
"link": "/bayareabites/tag/local-kitchen"
},
"bayareabites_16413": {
"type": "terms",
"id": "bayareabites_16413",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16413",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nora haron",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nora haron Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100743,
"slug": "nora-haron",
"isLoading": false,
"link": "/bayareabites/tag/nora-haron"
},
"bayareabites_16407": {
"type": "terms",
"id": "bayareabites_16407",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16407",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the commissary",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the commissary Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100737,
"slug": "the-commissary",
"isLoading": false,
"link": "/bayareabites/tag/the-commissary"
},
"bayareabites_1251": {
"type": "terms",
"id": "bayareabites_1251",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1251",
"found": true
},
"relationships": {},
"featImg": null,
"name": "traci des jardins",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "traci des jardins Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1096,
"slug": "traci-des-jardins",
"isLoading": false,
"link": "/bayareabites/tag/traci-des-jardins"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_16405": {
"type": "terms",
"id": "bayareabites_16405",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16405",
"found": true
},
"relationships": {},
"featImg": null,
"name": "emmys",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "emmys Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100735,
"slug": "emmys",
"isLoading": false,
"link": "/bayareabites/tag/emmys"
},
"bayareabites_242": {
"type": "terms",
"id": "bayareabites_242",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "242",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jacques pepin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jacques pepin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 207,
"slug": "jacques-pepin",
"isLoading": false,
"link": "/bayareabites/tag/jacques-pepin"
},
"bayareabites_3328": {
"type": "terms",
"id": "bayareabites_3328",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3328",
"found": true
},
"relationships": {},
"featImg": null,
"name": "7x7",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "7x7 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2248,
"slug": "7x7",
"isLoading": false,
"link": "/bayareabites/tag/7x7"
},
"bayareabites_150": {
"type": "terms",
"id": "bayareabites_150",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "150",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jardiniere",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jardiniere Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 115,
"slug": "jardiniere",
"isLoading": false,
"link": "/bayareabites/tag/jardiniere"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_16175": {
"type": "terms",
"id": "bayareabites_16175",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16175",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Alexander's steakhouse",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Alexander's steakhouse Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100505,
"slug": "alexanders-steakhouse",
"isLoading": false,
"link": "/bayareabites/tag/alexanders-steakhouse"
},
"bayareabites_16395": {
"type": "terms",
"id": "bayareabites_16395",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16395",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ALX by Alexander's Steakhouse",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ALX by Alexander's Steakhouse Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100725,
"slug": "alx-by-alexanders-steakhouse",
"isLoading": false,
"link": "/bayareabites/tag/alx-by-alexanders-steakhouse"
},
"bayareabites_16394": {
"type": "terms",
"id": "bayareabites_16394",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16394",
"found": true
},
"relationships": {},
"featImg": null,
"name": "American Wagyu",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "American Wagyu Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100724,
"slug": "american-wagyu",
"isLoading": false,
"link": "/bayareabites/tag/american-wagyu"
},
"bayareabites_13345": {
"type": "terms",
"id": "bayareabites_13345",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13345",
"found": true
},
"relationships": {},
"featImg": null,
"name": "steakhouse",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "steakhouse Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7814,
"slug": "steakhouse",
"isLoading": false,
"link": "/bayareabites/tag/steakhouse"
},
"bayareabites_4287": {
"type": "terms",
"id": "bayareabites_4287",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4287",
"found": true
},
"relationships": {},
"featImg": null,
"name": "andrew zimmern",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "andrew zimmern Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2667,
"slug": "andrew-zimmern",
"isLoading": false,
"link": "/bayareabites/tag/andrew-zimmern"
},
"bayareabites_16393": {
"type": "terms",
"id": "bayareabites_16393",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16393",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bottlerock",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bottlerock Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100723,
"slug": "bottlerock",
"isLoading": false,
"link": "/bayareabites/tag/bottlerock"
},
"bayareabites_209": {
"type": "terms",
"id": "bayareabites_209",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "209",
"found": true
},
"relationships": {},
"featImg": null,
"name": "top chef",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "top chef Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 174,
"slug": "top-chef",
"isLoading": false,
"link": "/bayareabites/tag/top-chef"
},
"bayareabites_64": {
"type": "terms",
"id": "bayareabites_64",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "64",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culinary education and classes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culinary education and classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 28,
"slug": "culinary-education",
"isLoading": false,
"link": "/bayareabites/category/culinary-education"
},
"bayareabites_16365": {
"type": "terms",
"id": "bayareabites_16365",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16365",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kulinary confidential",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kulinary confidential Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100695,
"slug": "kulinary-confidential",
"isLoading": false,
"link": "/bayareabites/tag/kulinary-confidential"
},
"bayareabites_15811": {
"type": "terms",
"id": "bayareabites_15811",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15811",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Mestiza",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Mestiza Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100141,
"slug": "mestiza",
"isLoading": false,
"link": "/bayareabites/tag/mestiza"
},
"bayareabites_16368": {
"type": "terms",
"id": "bayareabites_16368",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16368",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sarap shop",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sarap shop Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100698,
"slug": "sarap-shop",
"isLoading": false,
"link": "/bayareabites/tag/sarap-shop"
},
"bayareabites_9758": {
"type": "terms",
"id": "bayareabites_9758",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9758",
"found": true
},
"relationships": {},
"featImg": null,
"name": "senor sisig",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "senor sisig Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4212,
"slug": "senor-sisig",
"isLoading": false,
"link": "/bayareabites/tag/senor-sisig"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_95": {
"type": "terms",
"id": "bayareabites_95",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "95",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers markets",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers markets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 59,
"slug": "farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-markets"
},
"bayareabites_13687": {
"type": "terms",
"id": "bayareabites_13687",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13687",
"found": true
},
"relationships": {},
"featImg": null,
"name": "menlo park",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "menlo park Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8159,
"slug": "menlo-park-south-bay",
"isLoading": false,
"link": "/bayareabites/category/menlo-park-south-bay"
},
"bayareabites_2332": {
"type": "terms",
"id": "bayareabites_2332",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2332",
"found": true
},
"relationships": {},
"featImg": null,
"name": "palo alto",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "palo alto Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8586,
"slug": "palo-alto",
"isLoading": false,
"link": "/bayareabites/category/palo-alto"
},
"bayareabites_16285": {
"type": "terms",
"id": "bayareabites_16285",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16285",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fall recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fall recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100615,
"slug": "fall-recipes",
"isLoading": false,
"link": "/bayareabites/tag/fall-recipes"
},
"bayareabites_16366": {
"type": "terms",
"id": "bayareabites_16366",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16366",
"found": true
},
"relationships": {},
"featImg": null,
"name": "little sky bakery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "little sky bakery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100696,
"slug": "little-sky-bakery",
"isLoading": false,
"link": "/bayareabites/tag/little-sky-bakery"
},
"bayareabites_16249": {
"type": "terms",
"id": "bayareabites_16249",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16249",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soups",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100579,
"slug": "soups",
"isLoading": false,
"link": "/bayareabites/tag/soups"
},
"bayareabites_16367": {
"type": "terms",
"id": "bayareabites_16367",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16367",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tian mayimin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tian mayimin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100697,
"slug": "tian-mayimin",
"isLoading": false,
"link": "/bayareabites/tag/tian-mayimin"
},
"bayareabites_16284": {
"type": "terms",
"id": "bayareabites_16284",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16284",
"found": true
},
"relationships": {},
"featImg": null,
"name": "winter recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "winter recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100614,
"slug": "winter-recipes",
"isLoading": false,
"link": "/bayareabites/tag/winter-recipes"
},
"bayareabites_13746": {
"type": "terms",
"id": "bayareabites_13746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8219,
"slug": "guides-2",
"isLoading": false,
"link": "/bayareabites/category/guides-2"
},
"bayareabites_16362": {
"type": "terms",
"id": "bayareabites_16362",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16362",
"found": true
},
"relationships": {},
"featImg": null,
"name": "female chefs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "female chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100692,
"slug": "female-chefs",
"isLoading": false,
"link": "/bayareabites/tag/female-chefs"
},
"bayareabites_14211": {
"type": "terms",
"id": "bayareabites_14211",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14211",
"found": true
},
"relationships": {},
"featImg": null,
"name": "women's history month",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "women's history month Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8687,
"slug": "womens-history-month",
"isLoading": false,
"link": "/bayareabites/tag/womens-history-month"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}
