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"bio": "Passionate author, chef, cyclist and philanthropist, Chris Cosentino is co-owner of San Francisco’s celebrated \u003ca href=\"http://cockscombsf.com\">Cockscomb\u003c/a> restaurant, \u003ca href=\"https://gojackrabbitgo.com\">Jackrabbit\u003c/a> in Portland, OR, and Acacia House at Las Alcobas, a Luxury Collection Hotel in Napa Valley, with partner Oliver Wharton and parent company Delicious MFG & CO.\r\n\r\nA graduate of the culinary program at Johnson & Wales University, Cosentino cooked at some of the country’s most beloved restaurants, including Red Sage in Washington, D.C. and Rubicon, Chez Panisse, Belon, and Redwood Park in the Bay Area, before opening Incanto, his first executive chef position. At Incanto, Cosentino drew critical acclaim for his innovative Italian and whole animal cooking. During Incanto’s twelve-year tenure, Cosentino mastered the art of hand-crafted cured meats and helped raise awareness about utilizing the entire animal, including its offal.\r\n\r\nIn 2014, Cosentino opened Cockscomb, showcasing a range of sustainable meat cuts and dishes inspired by the city’s rich culinary and artistic history. His cooking at Cockscomb earned a glowing 3-star review from \u003cem>San Francisco Chronicle\u003c/em>’s restaurant critic Michael Bauer, who noted of the restaurant: \"There’s nothing else like it, and Cosentino has a consistent, unwavering vision.\"\r\n\r\n2017 brought great change and growth for Delicious MFG & CO. Drawing inspiration from Portland’s history, Cosentino and Wharton opened Jackrabbit in spring to highlight the Pacific Northwest’s rich ingredient palate and talented artisans, followed by Acacia House at Los Alcobas Napa Valley. Acacia House opened in summer 2017 to rave reviews “Cosentino strategically blends his bold style with a more refined approach” offers a modern interpretation of classic focusing on the origins of the amazing grape varietals found in Napa; France, Portugal, Spain, Italy & Germany.\r\n\r\nAuthor of the 2012 cookbook \u003cem>Beginnings: My Way to Start a Meal\u003c/em>, Cosentino’s long-awaited \u003ca href=\"https://www.amazon.com/Offal-Good-Cooking-Heart-Guts/dp/0770435122\">\u003cem>Offal Good\u003c/em>: Cooking from the Heart with Guts,\u003c/a> was released in fall 2017, celebrating whole-animal cooking. He also collaborated with Marvel and wrote \u003cem>Wolverine: In The Flesh\u003c/em>. Cosentino won season four of BRAVO's \"Top Chef Masters,” earning over $140,000 for The Michael J. Fox Foundation, and he is a member of \u003cem>Chefs Cycle\u003c/em>, a 300-mile annual bicycle ride that raises funds and awareness in support of No Kid Hungry.\r\n\r\nHe lives in San Francisco with his wife Tatiana, and son Easton.\r\n\r\nYou can learn more about chef Chris Cosentino at:\r\n\r\n\u003ca href=\"https://www.chefchriscosentino.com\">www.chefchriscosentino.com\u003c/a>\r\n\r\nFollow him on Instagram \u003ca href=\"https://www.instagram.com/chefchriscosentino/?hl=en\">@chefchriscosentino\u003c/a>\r\n\r\nfollow him on Twitter \u003ca href=\"https://twitter.com/chefcosentino1?lang=en\">@chefcosentino1\u003c/a>",
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"bio": "Emily Luchetti has helped to define what great pastry in America means. After attending culinary school and working within New York restaurants and Jeremiah Tower’s legendary Stars in San Francisco, Emily switched to the sweet side of the kitchen and didn’t look back. She was the pastry chef at Stars for eight years and also co-owned the retail bakery \u003cem>StarBake\u003c/em>.\r\n\r\nEmily was then Executive Pastry Chef at San Francisco’s \u003cem>Farallon\u003c/em> from 1997-2014 and Waterbar from 2008-2014. In 2014, she joined the dynamic and creative team at Big Night Restaurant Group (\u003cem>The Cavalier, Marlowe, Park Tavern, Leo’s Oyster Bar\u003c/em>).\r\n\r\nEmily’s pastry style is focused – she creates simple, elegant desserts that are full of flavor. “My goal in creating desserts is to make them fun, straightforward and flavorful – desserts designed to please, delight and just make life rosier,” she said.\r\n\r\nEmily has authored many books on the subject of pastry. Among them are \u003cem>Stars Desserts\u003c/em> (HarperCollins, 1991), \u003cem>Four Star Desserts\u003c/em> (HarperCollins, 1995), \u003cem>A Passion for Desserts\u003c/em>(Chronicle Books, 2003), \u003cem>A Passion for Ice Cream\u003c/em> (Chronicle Books, 2006) and \u003cem>The Fearless Baker\u003c/em> (Little, Brown and Company, 2011). Her first two books were re-released as\u003cem>Classic Stars Desserts\u003c/em> (Chronicle Books, 2007).\r\n\r\nEmily’s honors include the 1998 San Francisco \u003cem>Focus Magazine\u003c/em> Pastry Chef of the Year, the 2001 Women Chefs & Restaurateurs Golden Whisk Award, the 2003 \u003cem>Food Arts Magazine\u003c/em> Silver Spoon Award and the 2004 James Beard Foundation award for Outstanding Pastry Chef. In 2009 the \u003cem>San Francisco Chronicle\u003c/em> chose Emily as one of the 20 Visionary Chefs in the Bay Area, and she was inducted into the Culinary Pioneers of America. In 2012, she was inducted into the James Beard Foundation Who’s Who of Food & Beverage in America.\r\n\r\nEmily is passionate about teaching and mentoring chefs and restaurateurs, serving as a Dean at The International Culinary Center in New York. She is the founder of\u003cstrong>\u003ca href=\"http://www.emilyluchetti.com/dessertworthy\">dessertworthy\u003c/a>\u003c/strong> a movement to empower people to be more mindful of their sugar and fat indulgences.\r\n\r\nFrom 1994 to 1999, she served as Chairperson of Women Chefs & Restaurateurs. Emily has served on the James Beard Foundation Board of Trustees for the past 10 years, four years as the Chair of the James Beard Awards Committee and five years as the Chairperson for the Board of Trustees. She also serves as an Oxfam Sister of the Planet.",
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"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.",
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"disqusTitle": "Meet the Women Blazing San Francisco’s Cannabis Culinary Scene",
"title": "Meet the Women Blazing San Francisco’s Cannabis Culinary Scene",
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"content": "\u003cp>San Francisco’s restaurant scene may be dominated by men, but in the cannabis culinary world, women are leading the way. Meet the talented and dynamic women who are creating San Francisco’s canna-culinary culture.\u003c/p>\n\u003cp>[aside postID=\"bayareabites_124226\" label=\"More Stories\"]\u003c/p>\n\u003cp>Naturally, the busy intersection of San Francisco’s cannabis and culinary worlds is a vibrant one, with a passion for sun-grown cannabis and well-made products matched by our commitment to caring how our food is grown, sourced, and prepared, and the same goes for the wine we’re pairing with our meals (and now we're going full circle with cannabis cultivars as well). They are all agricultural products, after all. Underground cannabis dinner parties are a hot ticket, and we aren’t talking about munchie chow-downs with three-cheese nachos — it’s more like smoked tangerines with albacore crudo, English peas, fennel, crème fraîche, and infused olive oil. Because that’s how we roll here (joints included).\u003c/p>\n\u003cfigure id=\"attachment_132766\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/cannaisseur-panna-cotta-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Cinnamon panna cotta with mulled wine and 2mg of non-psychoactive THCA by Coreen Carroll of Cannaisseur Series. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An unexpected development is the large number of women who are leading the local canna-culinary scene, many of them Asian American — a welcome contrast to SF’s primarily white cis male–dominated chef landscape. Some of these canna chefs have culinary training, while others are self-taught, bringing forth the dishes, flavors, and techniques of their family roots and histories, weaving in some local influences and ingredients, all with an elevated touch. We’re also seeing female producers of sophisticated canna-culinary experiences, content creators, and community builders, all contributing their many talents and hustle to a burgeoning scene that is unique to San Francisco and our culture here. \u003c/p>\n\u003cp>Best of all: many of these women collaborate together on their events. Fempire building, fempire rising.\u003c/p>\n\u003cfigure id=\"attachment_132763\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132763\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/thu-infused-party-scene-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Meta moments at one of The Herb Somm's Thursday Infused gatherings. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cannabis may be legal in California, and you can get cutting-edge products delivered right to your door, but cannabis culinary events remain underground, hosted in secret locations, private venues, and homes. It’s a bit like the street food and pop-up scene that rocked the SF culinary scene a decade ago, equally renegade and DIY in spirit, fueled by a palpable passion for cooking — and now with the added love for coming together and enjoying delicious food with cannabis.\u003c/p>\n\u003cfigure id=\"attachment_132767\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132767\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/herban-tables-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The elegant setting for TSO Sonoma's Herban Romance dinner for Valentine's Day. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The demand for these experiences continues to grow, but operating in the shadows has many risks — and it’s also a massive amount of additional work, from the schlepping to staffing to cooking in ad hoc kitchens to lining up sponsors (many hosts try to support female-owned brands). But there’s something very special that happens around the table at these gatherings: community. Connection. Camaraderie.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[aside postID=\"bayareabites_130786\" label=\"More Cannabis Edibles and Drinks\"]\u003c/p>\n\u003cp>It’s heady stuff and keeps so many of these event hosts and producers inspired to continue cultivating the magic. Most of these events also give back to the community, dedicating a portion of their precious proceeds to a variety of causes and organizations, from social justice and equity, to supporting women in business, or Oakland's City Slicker Farms.\u003c/p>\n\u003cfigure id=\"attachment_132765\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/wine-weed-TSO-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Cannabis flower sensory pairings at TSO Sonoma's Fall Foraged dinner. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to help spearhead legal access to cannabis cuisine, there’s a local group called\u003cb> \u003c/b>\u003ca href=\"https://www.facebook.com/croptokitchencommunity/\">\u003cb>Crop-to-Kitchen\u003c/b>\u003c/a> community (founded by Terrance Alan and Kimberly Belle) made up of chefs, restaurateurs, edibles and beverage makers, and canna industry insiders that meet on a quarterly basis. Belle shares, “The community is working to build pathways to legalize safe, responsibly dosed, on-premise consumption experiences, and to free up edibles manufacturers from current regulatory restrictions that favor shelf-stable food products over healthier, freshly prepared, real foods.”\u003c/p>\n\u003cfigure id=\"attachment_132761\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132761\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/C2K-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Crop-to-Kitchen community organizers and speakers at their Winter Meet-Up. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crop-to-Kitchen just launched a sister chapter in Los Angeles, C2KLA, with Rachel Morgan (co-founder of \u003ca href=\"https://www.alteredplatesevents.com\">Altered Plates\u003c/a>, an LA-based culinary cannabis hospitality collective) as lead community organizer. The City of West Hollywood is quite a bit ahead of SF’s canna cuisine scene — Morgan gives us a peek at what’s happening south: “With the recent permitting of [four] onsite consumption lounges in West Hollywood, women are upping the ante on the culinary cannabis game, and are working to open some of the first spaces in the world where people will be able to combine a restaurant dining experience with their love of cannabis. I am very excited to be working on one of these lounges myself, and look forward to seeing the diversity of ways these lounges explore the endless possibilities for culinary cannabis. There is a place for cannabis alongside many classic culinary traditions, and it’s going to be very exciting to see how the community here in Los Angeles creates an entirely new category of dining experiences.”\u003c/p>\n\u003cfigure id=\"attachment_132762\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132762\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/C2K-demo-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Coreen Carroll and Stephanie Hua doing a recipe demo from their Edibles cookbook at the Crop-to-Kitchen Winter Meet-Up. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Morgan adds: “The importance of having an organization like C2K, which is led by some of the leading minds in the culinary cannabis industry, taking up the charge of working with lawmakers to ensure a path for sensible regulations, [and] will pave the way for a culinary cannabis industry where chefs and restaurants can safely serve food alongside cannabis, create perfectly-dosed gourmet dishes, and open up new avenues for premium edibles that more closely resemble food than candy.”\u003c/p>\n\u003cfigure id=\"attachment_132764\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-132764 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/salo-series-PDH-party-pic-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Pot d'Huile's infused olive oil was a popular guest at Yana Gilbuena's Horno Buena kamayan feast. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>SF has a ways to go before we can plunk down at a cannabis café and order avocado toast with 3mg of cannabis-infused olive oil drizzled over it — with current California Department of Health regulations, we can’t even add CBD oil from hemp — but if you want to see it all happen, now is the time to get involved.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132768\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132768\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/bbw-oysters-800x570.jpg\" alt=\"\" width=\"800\" height=\"570\">\u003cfigcaption class=\"wp-caption-text\">Guests could finish freshly shucked oysters with cannabis herb oil at Big Bad Wolf's third anniversary party. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, here are some of the inspiring women to watch who are leading and shaping our local cannabis culinary scene, from chefs to event hosts to content creators — meet the makers of our future canna restaurant industry.\u003c/p>\n\u003cfigure id=\"attachment_132770\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132770\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/thu-infused-dessert-sous-weed-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Dessert at a collaborative Thursday Infused night with Sous Weed . \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Coreen Carroll: \u003c/b>\u003ca href=\"https://cannaisseurseries.com\">\u003cb>The Cannaisseur Series\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132772\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132772\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/cannaisseurseries_094_rgb_Castro-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chef Coreen Carroll keeps many things lit at her Cannaisseur Series events. \u003ccite>(Ashleigh Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A trailblazer in SF's cannabis dinner scene, nothing beats the party vibe and lively, diverse crowd of a Cannaisseur Series dinner or brunch. Chef Carroll loves to feed her guests (no one goes home hungry), and with her husband Ryan Bush, they create and plan an entire experience — from the theme (speakeasy? Oktoberfest?) to the arc of cannabis consumption, with thoughtful infused dishes and cannabis pairings, designed to take their guests on an immersive journey (read this Bay Area Bites \u003ca href=\"https://www.kqed.org/bayareabites/124226/underground-cannabis-dinners-are-creating-quite-a-buzz-in-the-bay-area-and-wine-is-no-longer-the-primary-food-pairing\">recap\u003c/a> for a detailed look at one of their past dinners).\u003c/p>\n\u003cp>[aside postID=\"bayareabites_130218\" label=\"More Stories\"]\u003c/p>\n\u003cp>Their team is additionally offering a variety of educational culinary workshops, from cannabis and cheese pairings, to oysters, or chocolate and wine, plus cooking demos. Carroll is also celebrating the recent launch of \u003ca href=\"http://yayedibles.com\">\u003ci>Edibles: Small Bites for the Modern Cannabis Kitchen\u003c/i>\u003c/a>, a cookbook she co-authored with Stephanie Hua, creator of \u003ca href=\"https://getmellows.com\">Mellows\u003c/a> (gourmet infused marshmallows); they met at the San Francisco Cooking School, and are experienced guides who teach inspiring ways to cook with cannabis.\u003c/p>\n\u003cp>Get on the party train: \u003ca href=\"https://www.instagram.com/cannaisseurseries/\">@cannaisseurseries\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Haejin Chun: \u003c/b>\u003ca href=\"http://bigbadwolfsf.com\">\u003cb>Big Bad Wolf\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132760\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132760\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/haej-meat-cones-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Big Bad Wolf's Haejin Chun shows her guests she loves them with meat cones. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s how Haej kicked off her third anniversary party for Big Bad Wolf, her pop-up event series: with yuzu-habanero hot sauce and cannabis-infused mignonette over freshly shucked oysters, followed by passed apps of shrimp cocktail with feisty gochujang cocktail sauce, meat cones loaded with salumi from Lucca Ravioli Co., and colorful Bloom Farms vapes on trays. The finale of savory rice porridge was welcomed after the night of revelry.\u003c/p>\n\u003cp>There is an exuberance in Haej’s kitchen and cooking, a celebration of her Korean roots (she’s first generation Korean-American) and her love of community, with added ingredients of hip-hop, feminism, playful swagger, and heart. I love all the personal touches — she really gives so much of herself in every event — all the way to gift bags with little jars of her kimchee and a heartfelt thank you note. She is evolving at the speed of a comet — her sold-out gatherings keep getting dialed up, so jump on tickets as soon as they’re released (next one is March 22, but is a non-consumption dinner).\u003c/p>\n\u003cp>Get a behind-the-scenes look at her thought process at \u003ca href=\"https://www.instagram.com/bigbadwolfsf/\">@bigbadwolfsf\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Allison Kosta and Devika Maskey: \u003c/b>\u003ca href=\"http://tsosonoma.com\">\u003cb>TSO Sonoma\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132759\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132759\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/TSO-ladies-herban-romance-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">TSO Sonoma's Allison Kosta and Devika Maskey at their Herban Romance event on Valentine's Day. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a truly epicurean experience, it’s tough to top the well-produced and sophisticated events from TSO Sonoma, which celebrate Northern California cuisine, cannabis, wine, wellness, and community in gorgeous settings, from urban wineries to photo studios to stylish Wine Country homes. Both Kosta and Maskey have Northern California roots and a deep background in wine, which all comes across in these gatherings that celebrate NorCal lifestyle and culture.\u003c/p>\n\u003cp>These multi-course affairs include cannabis pairings, Wine Country chefs, live music, education, and access to their Awakening vaporizer pen, which is part of a full line launching soon. Guests practically float when leaving their thoughtful and abundant events. Become a \u003ca href=\"http://tsosonoma.com/become-a-member/\">member\u003c/a> of their TSOCIAL Club (it’s free) to receive event invitations, and be the first to know about their upcoming product launches and subscription box.\u003c/p>\n\u003cp>More at \u003ca href=\"https://www.instagram.com/tso.sonoma/\">@tso.sonoma\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Jamie Evans: \u003c/b>\u003ca href=\"https://www.theherbsomm.com\">\u003cb>The Herb Somm\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132758\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132758\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/jamie-herb-somm-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The luminous Jamie Evans at her holiday event. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another consummate event host with a background in the wine industry is Jamie Evans, known for her exploration of pairing cannabis terpenes (the aromatic compounds in cannabis and many plants) with wine. At her highly curated \u003ca href=\"https://www.thursdayinfused.com\">Thursday Infused\u003c/a> monthly events, she walks guests through how to assess the nuances of cannabis aromatics with thoughtful food and wine pairings, as well as introducing quality cannabis growers and products, plus local and visiting chefs, all while providing education, discovery, and drawing an engaging crowd. Every detail of her events is so carefully considered, and presented with such gracious hospitality.\u003c/p>\n\u003cp>[aside postID=\"bayareabites_130202\" label=\"Read More\"]\u003c/p>\n\u003cp>She’s also a prolific content creator, sending out her Herb Somm newsletter with cannabis product reviews, recipes, and wellness tips, and be sure to follow her at \u003ca href=\"https://www.instagram.com/theherbsomm/\">@theherbsomm\u003c/a>. She’s hard at work on an upcoming book (due to come out this fall via Fair Winds Press, an imprint of Quarto Publishing Group), so she’s paused her events at the moment, but will be back this summer.\u003c/p>\n\u003cp>\u003cb>Yana Gilbuena: \u003c/b>\u003ca href=\"http://saloseries.com\">\u003cb>SALO Series\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132917\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/salo-yana-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Yana Gilbuena in her happy place. \u003ccite>(Celeste Noche )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is lucky to have itinerant chef Gilbuena cooling her jets and nesting in the 415 after completing her international Filipino pop-up dinner tour, the SALO Series. She started in Bushwick, and then hosted dinners in our 50 states in 52 weeks, as well as all eight provinces in Canada. She celebrates the cuisine of her native Visayas region in the central Philippines at elaborate kamayan feasts, where guests gather to eat communally with their hands over tables covered with banana leaves, laden with her soulful dishes that integrate local ingredients.\u003c/p>\n\u003cp>Her self-published and fundraised cookbook, \u003ci>No Forks Given\u003c/i>, just came out about her series and experiences cooking across America, with recipes. In SF, she’s collaborating with local cannabis brands and products and serving infused feasts with fellow chefs—get ready for upcoming events to celebrate her book release.\u003c/p>\n\u003cp>More at \u003ca href=\"https://www.instagram.com/saloseries/\">@saloseries\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Monica Lo: \u003c/b>\u003ca href=\"https://www.sousweed.com\">\u003cb>Sous Weed\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132756\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-128x128.jpg 128w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Monica Lo of Sous Weed in action mode. \u003ccite>(Sean Amador)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID=\"bayareabites_131261\" label=\"Cannabis Recipes\"]\u003c/p>\n\u003cp>While Lo isn’t hosting 40-person dinners for the public, she does collaborate on intimate and over-the-top feasts with chef friends and co-creators. She’s done a tremendous amount of work to help destigmatize and elevate cannabis cuisine, teaching refined infusing techniques through her recipes created for food lovers. No clichéd munchies with Lo: she’s all about cannabis-infused cooking using the sous vide method (read more on her blog, \u003ca href=\"https://www.sousweed.com/\">Sous Weed\u003c/a>), and you may have seen her byline on infused \u003ca href=\"https://www.kqed.org/author/monicalo\">recipes\u003c/a> here at Bay Area Bites.\u003c/p>\n\u003cp>She shot and styled the award-winning \u003ca href=\"https://www.heymolo.com/sousvidebook\">\u003ci>Sous Vide at Home\u003c/i>\u003c/a> cookbook with Penguin Random and Nomiku, and just released a sequel, \u003ca href=\"https://www.heymolo.com/svms\">\u003ci>Sous Vide Made Simple\u003c/i>\u003c/a>, in fall 2018. She’s a powerhouse of high-quality content creation and brand development, acting as a creative director, photographer (she contributes images to the groundbreaking \u003ca href=\"http://www.stockpotimages.com/\">Stock Pot Images\u003c/a>), writer, and collaborator.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Follow her prolific work at \u003ca href=\"https://www.instagram.com/sousweed/\">@sousweed\u003c/a> and \u003ca href=\"https://www.instagram.com/lobese/\">@lobese\u003c/a> and see how she smashes the lazy stoner paradigm.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Francisco’s restaurant scene may be dominated by men, but in the cannabis culinary world, women are leading the way. Meet the talented and dynamic women who are creating San Francisco’s canna-culinary culture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Naturally, the busy intersection of San Francisco’s cannabis and culinary worlds is a vibrant one, with a passion for sun-grown cannabis and well-made products matched by our commitment to caring how our food is grown, sourced, and prepared, and the same goes for the wine we’re pairing with our meals (and now we're going full circle with cannabis cultivars as well). They are all agricultural products, after all. Underground cannabis dinner parties are a hot ticket, and we aren’t talking about munchie chow-downs with three-cheese nachos — it’s more like smoked tangerines with albacore crudo, English peas, fennel, crème fraîche, and infused olive oil. Because that’s how we roll here (joints included).\u003c/p>\n\u003cfigure id=\"attachment_132766\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/cannaisseur-panna-cotta-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Cinnamon panna cotta with mulled wine and 2mg of non-psychoactive THCA by Coreen Carroll of Cannaisseur Series. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An unexpected development is the large number of women who are leading the local canna-culinary scene, many of them Asian American — a welcome contrast to SF’s primarily white cis male–dominated chef landscape. Some of these canna chefs have culinary training, while others are self-taught, bringing forth the dishes, flavors, and techniques of their family roots and histories, weaving in some local influences and ingredients, all with an elevated touch. We’re also seeing female producers of sophisticated canna-culinary experiences, content creators, and community builders, all contributing their many talents and hustle to a burgeoning scene that is unique to San Francisco and our culture here. \u003c/p>\n\u003cp>Best of all: many of these women collaborate together on their events. Fempire building, fempire rising.\u003c/p>\n\u003cfigure id=\"attachment_132763\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132763\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/thu-infused-party-scene-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Meta moments at one of The Herb Somm's Thursday Infused gatherings. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cannabis may be legal in California, and you can get cutting-edge products delivered right to your door, but cannabis culinary events remain underground, hosted in secret locations, private venues, and homes. It’s a bit like the street food and pop-up scene that rocked the SF culinary scene a decade ago, equally renegade and DIY in spirit, fueled by a palpable passion for cooking — and now with the added love for coming together and enjoying delicious food with cannabis.\u003c/p>\n\u003cfigure id=\"attachment_132767\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132767\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/herban-tables-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The elegant setting for TSO Sonoma's Herban Romance dinner for Valentine's Day. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The demand for these experiences continues to grow, but operating in the shadows has many risks — and it’s also a massive amount of additional work, from the schlepping to staffing to cooking in ad hoc kitchens to lining up sponsors (many hosts try to support female-owned brands). But there’s something very special that happens around the table at these gatherings: community. Connection. Camaraderie.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s heady stuff and keeps so many of these event hosts and producers inspired to continue cultivating the magic. Most of these events also give back to the community, dedicating a portion of their precious proceeds to a variety of causes and organizations, from social justice and equity, to supporting women in business, or Oakland's City Slicker Farms.\u003c/p>\n\u003cfigure id=\"attachment_132765\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/wine-weed-TSO-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Cannabis flower sensory pairings at TSO Sonoma's Fall Foraged dinner. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to help spearhead legal access to cannabis cuisine, there’s a local group called\u003cb> \u003c/b>\u003ca href=\"https://www.facebook.com/croptokitchencommunity/\">\u003cb>Crop-to-Kitchen\u003c/b>\u003c/a> community (founded by Terrance Alan and Kimberly Belle) made up of chefs, restaurateurs, edibles and beverage makers, and canna industry insiders that meet on a quarterly basis. Belle shares, “The community is working to build pathways to legalize safe, responsibly dosed, on-premise consumption experiences, and to free up edibles manufacturers from current regulatory restrictions that favor shelf-stable food products over healthier, freshly prepared, real foods.”\u003c/p>\n\u003cfigure id=\"attachment_132761\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132761\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/C2K-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Crop-to-Kitchen community organizers and speakers at their Winter Meet-Up. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crop-to-Kitchen just launched a sister chapter in Los Angeles, C2KLA, with Rachel Morgan (co-founder of \u003ca href=\"https://www.alteredplatesevents.com\">Altered Plates\u003c/a>, an LA-based culinary cannabis hospitality collective) as lead community organizer. The City of West Hollywood is quite a bit ahead of SF’s canna cuisine scene — Morgan gives us a peek at what’s happening south: “With the recent permitting of [four] onsite consumption lounges in West Hollywood, women are upping the ante on the culinary cannabis game, and are working to open some of the first spaces in the world where people will be able to combine a restaurant dining experience with their love of cannabis. I am very excited to be working on one of these lounges myself, and look forward to seeing the diversity of ways these lounges explore the endless possibilities for culinary cannabis. There is a place for cannabis alongside many classic culinary traditions, and it’s going to be very exciting to see how the community here in Los Angeles creates an entirely new category of dining experiences.”\u003c/p>\n\u003cfigure id=\"attachment_132762\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132762\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/C2K-demo-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Coreen Carroll and Stephanie Hua doing a recipe demo from their Edibles cookbook at the Crop-to-Kitchen Winter Meet-Up. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Morgan adds: “The importance of having an organization like C2K, which is led by some of the leading minds in the culinary cannabis industry, taking up the charge of working with lawmakers to ensure a path for sensible regulations, [and] will pave the way for a culinary cannabis industry where chefs and restaurants can safely serve food alongside cannabis, create perfectly-dosed gourmet dishes, and open up new avenues for premium edibles that more closely resemble food than candy.”\u003c/p>\n\u003cfigure id=\"attachment_132764\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-132764 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/salo-series-PDH-party-pic-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Pot d'Huile's infused olive oil was a popular guest at Yana Gilbuena's Horno Buena kamayan feast. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>SF has a ways to go before we can plunk down at a cannabis café and order avocado toast with 3mg of cannabis-infused olive oil drizzled over it — with current California Department of Health regulations, we can’t even add CBD oil from hemp — but if you want to see it all happen, now is the time to get involved.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132768\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132768\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/bbw-oysters-800x570.jpg\" alt=\"\" width=\"800\" height=\"570\">\u003cfigcaption class=\"wp-caption-text\">Guests could finish freshly shucked oysters with cannabis herb oil at Big Bad Wolf's third anniversary party. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, here are some of the inspiring women to watch who are leading and shaping our local cannabis culinary scene, from chefs to event hosts to content creators — meet the makers of our future canna restaurant industry.\u003c/p>\n\u003cfigure id=\"attachment_132770\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132770\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/thu-infused-dessert-sous-weed-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Dessert at a collaborative Thursday Infused night with Sous Weed . \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Coreen Carroll: \u003c/b>\u003ca href=\"https://cannaisseurseries.com\">\u003cb>The Cannaisseur Series\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132772\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132772\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/cannaisseurseries_094_rgb_Castro-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chef Coreen Carroll keeps many things lit at her Cannaisseur Series events. \u003ccite>(Ashleigh Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A trailblazer in SF's cannabis dinner scene, nothing beats the party vibe and lively, diverse crowd of a Cannaisseur Series dinner or brunch. Chef Carroll loves to feed her guests (no one goes home hungry), and with her husband Ryan Bush, they create and plan an entire experience — from the theme (speakeasy? Oktoberfest?) to the arc of cannabis consumption, with thoughtful infused dishes and cannabis pairings, designed to take their guests on an immersive journey (read this Bay Area Bites \u003ca href=\"https://www.kqed.org/bayareabites/124226/underground-cannabis-dinners-are-creating-quite-a-buzz-in-the-bay-area-and-wine-is-no-longer-the-primary-food-pairing\">recap\u003c/a> for a detailed look at one of their past dinners).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their team is additionally offering a variety of educational culinary workshops, from cannabis and cheese pairings, to oysters, or chocolate and wine, plus cooking demos. Carroll is also celebrating the recent launch of \u003ca href=\"http://yayedibles.com\">\u003ci>Edibles: Small Bites for the Modern Cannabis Kitchen\u003c/i>\u003c/a>, a cookbook she co-authored with Stephanie Hua, creator of \u003ca href=\"https://getmellows.com\">Mellows\u003c/a> (gourmet infused marshmallows); they met at the San Francisco Cooking School, and are experienced guides who teach inspiring ways to cook with cannabis.\u003c/p>\n\u003cp>Get on the party train: \u003ca href=\"https://www.instagram.com/cannaisseurseries/\">@cannaisseurseries\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Haejin Chun: \u003c/b>\u003ca href=\"http://bigbadwolfsf.com\">\u003cb>Big Bad Wolf\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132760\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132760\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/haej-meat-cones-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Big Bad Wolf's Haejin Chun shows her guests she loves them with meat cones. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s how Haej kicked off her third anniversary party for Big Bad Wolf, her pop-up event series: with yuzu-habanero hot sauce and cannabis-infused mignonette over freshly shucked oysters, followed by passed apps of shrimp cocktail with feisty gochujang cocktail sauce, meat cones loaded with salumi from Lucca Ravioli Co., and colorful Bloom Farms vapes on trays. The finale of savory rice porridge was welcomed after the night of revelry.\u003c/p>\n\u003cp>There is an exuberance in Haej’s kitchen and cooking, a celebration of her Korean roots (she’s first generation Korean-American) and her love of community, with added ingredients of hip-hop, feminism, playful swagger, and heart. I love all the personal touches — she really gives so much of herself in every event — all the way to gift bags with little jars of her kimchee and a heartfelt thank you note. She is evolving at the speed of a comet — her sold-out gatherings keep getting dialed up, so jump on tickets as soon as they’re released (next one is March 22, but is a non-consumption dinner).\u003c/p>\n\u003cp>Get a behind-the-scenes look at her thought process at \u003ca href=\"https://www.instagram.com/bigbadwolfsf/\">@bigbadwolfsf\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Allison Kosta and Devika Maskey: \u003c/b>\u003ca href=\"http://tsosonoma.com\">\u003cb>TSO Sonoma\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132759\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132759\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/TSO-ladies-herban-romance-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">TSO Sonoma's Allison Kosta and Devika Maskey at their Herban Romance event on Valentine's Day. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a truly epicurean experience, it’s tough to top the well-produced and sophisticated events from TSO Sonoma, which celebrate Northern California cuisine, cannabis, wine, wellness, and community in gorgeous settings, from urban wineries to photo studios to stylish Wine Country homes. Both Kosta and Maskey have Northern California roots and a deep background in wine, which all comes across in these gatherings that celebrate NorCal lifestyle and culture.\u003c/p>\n\u003cp>These multi-course affairs include cannabis pairings, Wine Country chefs, live music, education, and access to their Awakening vaporizer pen, which is part of a full line launching soon. Guests practically float when leaving their thoughtful and abundant events. Become a \u003ca href=\"http://tsosonoma.com/become-a-member/\">member\u003c/a> of their TSOCIAL Club (it’s free) to receive event invitations, and be the first to know about their upcoming product launches and subscription box.\u003c/p>\n\u003cp>More at \u003ca href=\"https://www.instagram.com/tso.sonoma/\">@tso.sonoma\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Jamie Evans: \u003c/b>\u003ca href=\"https://www.theherbsomm.com\">\u003cb>The Herb Somm\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132758\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132758\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/jamie-herb-somm-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The luminous Jamie Evans at her holiday event. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another consummate event host with a background in the wine industry is Jamie Evans, known for her exploration of pairing cannabis terpenes (the aromatic compounds in cannabis and many plants) with wine. At her highly curated \u003ca href=\"https://www.thursdayinfused.com\">Thursday Infused\u003c/a> monthly events, she walks guests through how to assess the nuances of cannabis aromatics with thoughtful food and wine pairings, as well as introducing quality cannabis growers and products, plus local and visiting chefs, all while providing education, discovery, and drawing an engaging crowd. Every detail of her events is so carefully considered, and presented with such gracious hospitality.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She’s also a prolific content creator, sending out her Herb Somm newsletter with cannabis product reviews, recipes, and wellness tips, and be sure to follow her at \u003ca href=\"https://www.instagram.com/theherbsomm/\">@theherbsomm\u003c/a>. She’s hard at work on an upcoming book (due to come out this fall via Fair Winds Press, an imprint of Quarto Publishing Group), so she’s paused her events at the moment, but will be back this summer.\u003c/p>\n\u003cp>\u003cb>Yana Gilbuena: \u003c/b>\u003ca href=\"http://saloseries.com\">\u003cb>SALO Series\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132917\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/salo-yana-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Yana Gilbuena in her happy place. \u003ccite>(Celeste Noche )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is lucky to have itinerant chef Gilbuena cooling her jets and nesting in the 415 after completing her international Filipino pop-up dinner tour, the SALO Series. She started in Bushwick, and then hosted dinners in our 50 states in 52 weeks, as well as all eight provinces in Canada. She celebrates the cuisine of her native Visayas region in the central Philippines at elaborate kamayan feasts, where guests gather to eat communally with their hands over tables covered with banana leaves, laden with her soulful dishes that integrate local ingredients.\u003c/p>\n\u003cp>Her self-published and fundraised cookbook, \u003ci>No Forks Given\u003c/i>, just came out about her series and experiences cooking across America, with recipes. In SF, she’s collaborating with local cannabis brands and products and serving infused feasts with fellow chefs—get ready for upcoming events to celebrate her book release.\u003c/p>\n\u003cp>More at \u003ca href=\"https://www.instagram.com/saloseries/\">@saloseries\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Monica Lo: \u003c/b>\u003ca href=\"https://www.sousweed.com\">\u003cb>Sous Weed\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132756\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-128x128.jpg 128w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Monica Lo of Sous Weed in action mode. \u003ccite>(Sean Amador)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While Lo isn’t hosting 40-person dinners for the public, she does collaborate on intimate and over-the-top feasts with chef friends and co-creators. She’s done a tremendous amount of work to help destigmatize and elevate cannabis cuisine, teaching refined infusing techniques through her recipes created for food lovers. No clichéd munchies with Lo: she’s all about cannabis-infused cooking using the sous vide method (read more on her blog, \u003ca href=\"https://www.sousweed.com/\">Sous Weed\u003c/a>), and you may have seen her byline on infused \u003ca href=\"https://www.kqed.org/author/monicalo\">recipes\u003c/a> here at Bay Area Bites.\u003c/p>\n\u003cp>She shot and styled the award-winning \u003ca href=\"https://www.heymolo.com/sousvidebook\">\u003ci>Sous Vide at Home\u003c/i>\u003c/a> cookbook with Penguin Random and Nomiku, and just released a sequel, \u003ca href=\"https://www.heymolo.com/svms\">\u003ci>Sous Vide Made Simple\u003c/i>\u003c/a>, in fall 2018. She’s a powerhouse of high-quality content creation and brand development, acting as a creative director, photographer (she contributes images to the groundbreaking \u003ca href=\"http://www.stockpotimages.com/\">Stock Pot Images\u003c/a>), writer, and collaborator.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Follow her prolific work at \u003ca href=\"https://www.instagram.com/sousweed/\">@sousweed\u003c/a> and \u003ca href=\"https://www.instagram.com/lobese/\">@lobese\u003c/a> and see how she smashes the lazy stoner paradigm.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area's High Cost Of Living Squeezes Restaurant Workers, Chefs And Owners",
"title": "Bay Area's High Cost Of Living Squeezes Restaurant Workers, Chefs And Owners",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Every morning at around 5 a.m., Armando Ibarra wakes up in the back of his van. He's been living there for the last couple of years. On his dashboard rests a holy candle. A rosary hangs from the rearview mirror.\u003c/p>\n\u003cp>Ibarra walks over to his job, at a chain hotel near San Francisco's airport. He says at least he can wash up there. \"I take a shower, drink my coffee, smoke a cigarette and ready to work.\"\u003c/p>\n\u003cfigure id=\"attachment_132836\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132836\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/img_0012_custom-bb7545dad411e82590f37f8c9c209436e46ecdca-e1551905378333.jpg\" alt=\"Armando Ibarra, a hotel restaurant worker in San Francisco, lives out of his van to save money — and to avoid an hours-long commute from San Jose. A holy candle rests on his dashboard; a rosary hangs from the rearview mirror.\" width=\"1920\" height=\"1439\">\u003cfigcaption class=\"wp-caption-text\">Armando Ibarra, a hotel restaurant worker in San Francisco, lives out of his van to save money — and to avoid an hours-long commute from San Jose. A holy candle rests on his dashboard; a rosary hangs from the rearview mirror. \u003ccite>(Jasmine Garsd/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The hotel restaurant where Ibarra works as a food runner boasts creative, artisanal and healthy meals. People in the San Francisco Bay Area are known for being foodies (the city now has the \u003ca href=\"https://abc7news.com/food/record-breaking-year-for-michelin-starred-restaurants-in-san-francisco/4792454/\">most Michelin three-star restaurants\u003c/a> in the U.S.).\u003c/p>\n\u003cp>But behind kitchen doors, tension has been stewing for years: Service industry workers like Ibarra say they can no longer afford to live in the Bay Area on their wages. And restaurant owners say the high cost of life has made it hard to retain staff, and even to stay in business.\u003c/p>\n\u003cp>The Bay Area is notoriously expensive. As the tech industry grows, rents have soared. A one-bedroom apartment costs well over $3,000 a month. The minimum wage just went up to \u003ca href=\"https://sfgov.org/olse/minimum-wage-ordinance-mwo\">$15 an hour\u003c/a>, but the cost of living also keeps rising.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ibarra makes around $15 an hour. He used to commute from neighboring San Jose, one of the most expensive cities in the country. He paid $800 a month for a room, but just slept there.\u003c/p>\n\u003cp>When traffic was bad, the drive back from work could take as much as three hours. \"You would go bumper-to-bumper, bumper-to-bumper sometimes. You get crazy,\" Ibarra says.\u003c/p>\n\u003cp>He considered renting near work. But he couldn't afford it. He figured he was already spending as much as four hours a day in the car, so he might as well just sleep there.\u003c/p>\n\u003cp>The plight of low-wage workers like Ibarra is affecting the restaurant business. Just last year, \u003ca href=\"https://sf.eater.com/2017/9/22/16352884/restaurants-bars-closed-fall-2018-san-francisco-bay-area\">several high-profile eateries shut down.\u003c/a> One of them was Camino, known for its wood-fired cuisine. Co-owner Allison Hopelain says the restaurant took a major hit when its chef moved to Seattle because he couldn't afford to live in the Bay Area.\u003c/p>\n\u003cp>\"[He] felt like he would have better opportunities there in terms of opening his own place, buying a home,\" Hopelain says. She says things started unraveling when he left. Last year, after about a decade in business, \u003ca href=\"https://www.sfchronicle.com/restaurants/article/Say-goodbye-to-Camino-a-restaurant-too-special-13455156.php\">Camino closed\u003c/a>.\u003c/p>\n\u003cp>Hopelain went on to open The Kebabery in Oakland. It's a small, cafeteria-style joint. You just pick your food and find a table. She says it's a much more affordable business model, but she also thinks it's what a lot of customers want.\u003c/p>\n\u003cp>Decades ago, eating out was a special occasion, but these days Hopelain says people want to grab a quick, affordable bite of good food, and head back to their lives.\u003c/p>\n\u003cfigure id=\"attachment_132835\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-132835\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/kitchen-1_custom-618f38170402def5c8b8bade8e884996486b4922.jpg\" alt=\"Allison Hopelain, owner of The Kebabery in Oakland, Calif., says the cafeteria-style restaurant reflects the changing tastes of customers who now want to grab a quick, affordable meal and head back to their lives.\" width=\"640\" height=\"623\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/kitchen-1_custom-618f38170402def5c8b8bade8e884996486b4922.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/kitchen-1_custom-618f38170402def5c8b8bade8e884996486b4922-160x156.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/kitchen-1_custom-618f38170402def5c8b8bade8e884996486b4922-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/kitchen-1_custom-618f38170402def5c8b8bade8e884996486b4922-50x50.jpg 50w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Allison Hopelain, owner of The Kebabery in Oakland, Calif., says the cafeteria-style restaurant reflects the changing tastes of customers who now want to grab a quick, affordable meal and head back to their lives. \u003ccite>(Allison Hopelain/Courtesy of The Kebabery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A few minutes north of Oakland, Peter Levitt says his restaurant, with waiters, hosts and food runners, is part of a dying breed. \"Your old diners with booths and breakfast and lunch table service. It's over,\" he says.\u003c/p>\n\u003cp>Saul's, a Jewish deli, is a landmark in Berkeley near the University of California campus. Professors and locals hold meetings in the cozy booths over bagels, blintzes, smoked fish and a warm matzo ball soup.\u003c/p>\n\u003cfigure id=\"attachment_132837\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-132837\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/p1040091_custom-0e51e2198ae4bb82ec24dbb3bfbfd3994b611270.jpg\" alt=\"Peter Levitt, owner of Saul's, a Jewish deli in Berkeley, says that as the minimum wage and housing prices climb, "the menu prices have to go up, because you have to pay more to retain your labor force."\" width=\"1000\" height=\"605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/p1040091_custom-0e51e2198ae4bb82ec24dbb3bfbfd3994b611270.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/p1040091_custom-0e51e2198ae4bb82ec24dbb3bfbfd3994b611270-160x97.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/p1040091_custom-0e51e2198ae4bb82ec24dbb3bfbfd3994b611270-800x484.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/p1040091_custom-0e51e2198ae4bb82ec24dbb3bfbfd3994b611270-768x465.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Peter Levitt, owner of Saul's, a Jewish deli in Berkeley, says that as the minimum wage and housing prices climb, \"the menu prices have to go up, because you have to pay more to retain your labor force.\" \u003ccite>(Emunah Hauser/Courtesy of Saul's Deli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Saul's was \u003ca href=\"http://www.saulsdeli.com/peter-karen\">established in the 1980s\u003c/a> and Levitt has seen a change in the cost of living here unfold before his own eyes. With workers getting pushed out of the Bay Area, he says, \"we've seen our staff coming from further and further away.\" One of his cooks sleeps at his extended family's house nearby, during work days, to shorten his commute.\u003c/p>\n\u003cp>Levitt says Saul's might have to adapt to the changing times. \"As minimum wages go up, and particularly as housing prices go up, the menu prices have to go up, because you have to pay more to retain your labor force,\" he says. \"And at some point maybe there won't be enough clientele out there to pay the cost of table service to sustain this kind of restaurant.\"\u003c/p>\n\u003cp>Some restaurants in the area are even turning to automation. Located in San Francisco's Financial District, Creator offers burgers created by local celebrity chefs.\u003c/p>\n\u003cp>But the burgers are \u003ca href=\"https://www.npr.org/sections/thesalt/2018/08/24/640511068/fad-or-the-future-robot-made-burgers-wow-the-crowds-in-san-francisco\">made by a giant robot\u003c/a> that slices the brioche bun, grates the cheese and cuts the tomatoes. The end result: a $6 burger.\u003c/p>\n\u003cfigure id=\"attachment_132839\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-132839\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/creator-device-buns-4dea23bb9133bab676b9011338f334e1d2b0828c-s1600-c85.jpg\" alt=\"The burger-making robot at Creator, an automated restaurant in San Francisco.\" width=\"1600\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/creator-device-buns-4dea23bb9133bab676b9011338f334e1d2b0828c-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/creator-device-buns-4dea23bb9133bab676b9011338f334e1d2b0828c-s1600-c85-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/creator-device-buns-4dea23bb9133bab676b9011338f334e1d2b0828c-s1600-c85-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/creator-device-buns-4dea23bb9133bab676b9011338f334e1d2b0828c-s1600-c85-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/creator-device-buns-4dea23bb9133bab676b9011338f334e1d2b0828c-s1600-c85-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/creator-device-buns-4dea23bb9133bab676b9011338f334e1d2b0828c-s1600-c85-1200x900.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">The burger-making robot at Creator, an automated restaurant in San Francisco. \u003ccite>(Aubrie Prick/Courtesy of Creator.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alex Vardakostas grew up flipping patties at his parents' restaurant, a burger joint in a little California surf town. He says the robot can flip burgers better, and more cheaply.\u003c/p>\n\u003cp>[aside postID=\"bayareabites_130151\" label=\"Fad Or The Future? Robot-Made Burgers Wow The Crowds In San Francisco\"]\u003c/p>\n\u003cp>\"The only way you can make a burger of this kind of quality at that price is using a device that's going to grind meat to order. It's going to slice the tomato to order, slice the bun to order,\" Vardakostas says.\u003c/p>\n\u003cp>Meanwhile, at the hotel restaurant where Armando Ibarra works, a burger costs about $20.\u003c/p>\n\u003cp>\"You know, even when I get the discount, that's too much,\" he says.\u003c/p>\n\u003cp>He says he usually just goes to Burger King or Taco Bell, or stops by a gas station to eat before heading back to his van to sleep.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, \u003ca href=\"https://www.npr.org/2019/03/06/699126819/bay-areas-high-cost-of-living-squeezes-restaurant-workers-chefs-and-owners\">visit NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"excerpt": "The San Francisco Bay Area is known for its love of fine food. It's also increasingly becoming known as an area where it's almost impossible to live on a service-industry wage.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Every morning at around 5 a.m., Armando Ibarra wakes up in the back of his van. He's been living there for the last couple of years. On his dashboard rests a holy candle. A rosary hangs from the rearview mirror.\u003c/p>\n\u003cp>Ibarra walks over to his job, at a chain hotel near San Francisco's airport. He says at least he can wash up there. \"I take a shower, drink my coffee, smoke a cigarette and ready to work.\"\u003c/p>\n\u003cfigure id=\"attachment_132836\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132836\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/img_0012_custom-bb7545dad411e82590f37f8c9c209436e46ecdca-e1551905378333.jpg\" alt=\"Armando Ibarra, a hotel restaurant worker in San Francisco, lives out of his van to save money — and to avoid an hours-long commute from San Jose. A holy candle rests on his dashboard; a rosary hangs from the rearview mirror.\" width=\"1920\" height=\"1439\">\u003cfigcaption class=\"wp-caption-text\">Armando Ibarra, a hotel restaurant worker in San Francisco, lives out of his van to save money — and to avoid an hours-long commute from San Jose. A holy candle rests on his dashboard; a rosary hangs from the rearview mirror. \u003ccite>(Jasmine Garsd/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The hotel restaurant where Ibarra works as a food runner boasts creative, artisanal and healthy meals. People in the San Francisco Bay Area are known for being foodies (the city now has the \u003ca href=\"https://abc7news.com/food/record-breaking-year-for-michelin-starred-restaurants-in-san-francisco/4792454/\">most Michelin three-star restaurants\u003c/a> in the U.S.).\u003c/p>\n\u003cp>But behind kitchen doors, tension has been stewing for years: Service industry workers like Ibarra say they can no longer afford to live in the Bay Area on their wages. And restaurant owners say the high cost of life has made it hard to retain staff, and even to stay in business.\u003c/p>\n\u003cp>The Bay Area is notoriously expensive. As the tech industry grows, rents have soared. A one-bedroom apartment costs well over $3,000 a month. The minimum wage just went up to \u003ca href=\"https://sfgov.org/olse/minimum-wage-ordinance-mwo\">$15 an hour\u003c/a>, but the cost of living also keeps rising.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ibarra makes around $15 an hour. He used to commute from neighboring San Jose, one of the most expensive cities in the country. He paid $800 a month for a room, but just slept there.\u003c/p>\n\u003cp>When traffic was bad, the drive back from work could take as much as three hours. \"You would go bumper-to-bumper, bumper-to-bumper sometimes. You get crazy,\" Ibarra says.\u003c/p>\n\u003cp>He considered renting near work. But he couldn't afford it. He figured he was already spending as much as four hours a day in the car, so he might as well just sleep there.\u003c/p>\n\u003cp>The plight of low-wage workers like Ibarra is affecting the restaurant business. Just last year, \u003ca href=\"https://sf.eater.com/2017/9/22/16352884/restaurants-bars-closed-fall-2018-san-francisco-bay-area\">several high-profile eateries shut down.\u003c/a> One of them was Camino, known for its wood-fired cuisine. Co-owner Allison Hopelain says the restaurant took a major hit when its chef moved to Seattle because he couldn't afford to live in the Bay Area.\u003c/p>\n\u003cp>\"[He] felt like he would have better opportunities there in terms of opening his own place, buying a home,\" Hopelain says. She says things started unraveling when he left. Last year, after about a decade in business, \u003ca href=\"https://www.sfchronicle.com/restaurants/article/Say-goodbye-to-Camino-a-restaurant-too-special-13455156.php\">Camino closed\u003c/a>.\u003c/p>\n\u003cp>Hopelain went on to open The Kebabery in Oakland. It's a small, cafeteria-style joint. You just pick your food and find a table. She says it's a much more affordable business model, but she also thinks it's what a lot of customers want.\u003c/p>\n\u003cp>Decades ago, eating out was a special occasion, but these days Hopelain says people want to grab a quick, affordable bite of good food, and head back to their lives.\u003c/p>\n\u003cfigure id=\"attachment_132835\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-132835\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/kitchen-1_custom-618f38170402def5c8b8bade8e884996486b4922.jpg\" alt=\"Allison Hopelain, owner of The Kebabery in Oakland, Calif., says the cafeteria-style restaurant reflects the changing tastes of customers who now want to grab a quick, affordable meal and head back to their lives.\" width=\"640\" height=\"623\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/kitchen-1_custom-618f38170402def5c8b8bade8e884996486b4922.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/kitchen-1_custom-618f38170402def5c8b8bade8e884996486b4922-160x156.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/kitchen-1_custom-618f38170402def5c8b8bade8e884996486b4922-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/kitchen-1_custom-618f38170402def5c8b8bade8e884996486b4922-50x50.jpg 50w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Allison Hopelain, owner of The Kebabery in Oakland, Calif., says the cafeteria-style restaurant reflects the changing tastes of customers who now want to grab a quick, affordable meal and head back to their lives. \u003ccite>(Allison Hopelain/Courtesy of The Kebabery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A few minutes north of Oakland, Peter Levitt says his restaurant, with waiters, hosts and food runners, is part of a dying breed. \"Your old diners with booths and breakfast and lunch table service. It's over,\" he says.\u003c/p>\n\u003cp>Saul's, a Jewish deli, is a landmark in Berkeley near the University of California campus. Professors and locals hold meetings in the cozy booths over bagels, blintzes, smoked fish and a warm matzo ball soup.\u003c/p>\n\u003cfigure id=\"attachment_132837\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-132837\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/p1040091_custom-0e51e2198ae4bb82ec24dbb3bfbfd3994b611270.jpg\" alt=\"Peter Levitt, owner of Saul's, a Jewish deli in Berkeley, says that as the minimum wage and housing prices climb, "the menu prices have to go up, because you have to pay more to retain your labor force."\" width=\"1000\" height=\"605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/p1040091_custom-0e51e2198ae4bb82ec24dbb3bfbfd3994b611270.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/p1040091_custom-0e51e2198ae4bb82ec24dbb3bfbfd3994b611270-160x97.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/p1040091_custom-0e51e2198ae4bb82ec24dbb3bfbfd3994b611270-800x484.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/p1040091_custom-0e51e2198ae4bb82ec24dbb3bfbfd3994b611270-768x465.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Peter Levitt, owner of Saul's, a Jewish deli in Berkeley, says that as the minimum wage and housing prices climb, \"the menu prices have to go up, because you have to pay more to retain your labor force.\" \u003ccite>(Emunah Hauser/Courtesy of Saul's Deli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Saul's was \u003ca href=\"http://www.saulsdeli.com/peter-karen\">established in the 1980s\u003c/a> and Levitt has seen a change in the cost of living here unfold before his own eyes. With workers getting pushed out of the Bay Area, he says, \"we've seen our staff coming from further and further away.\" One of his cooks sleeps at his extended family's house nearby, during work days, to shorten his commute.\u003c/p>\n\u003cp>Levitt says Saul's might have to adapt to the changing times. \"As minimum wages go up, and particularly as housing prices go up, the menu prices have to go up, because you have to pay more to retain your labor force,\" he says. \"And at some point maybe there won't be enough clientele out there to pay the cost of table service to sustain this kind of restaurant.\"\u003c/p>\n\u003cp>Some restaurants in the area are even turning to automation. Located in San Francisco's Financial District, Creator offers burgers created by local celebrity chefs.\u003c/p>\n\u003cp>But the burgers are \u003ca href=\"https://www.npr.org/sections/thesalt/2018/08/24/640511068/fad-or-the-future-robot-made-burgers-wow-the-crowds-in-san-francisco\">made by a giant robot\u003c/a> that slices the brioche bun, grates the cheese and cuts the tomatoes. The end result: a $6 burger.\u003c/p>\n\u003cfigure id=\"attachment_132839\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-132839\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/creator-device-buns-4dea23bb9133bab676b9011338f334e1d2b0828c-s1600-c85.jpg\" alt=\"The burger-making robot at Creator, an automated restaurant in San Francisco.\" width=\"1600\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/creator-device-buns-4dea23bb9133bab676b9011338f334e1d2b0828c-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/creator-device-buns-4dea23bb9133bab676b9011338f334e1d2b0828c-s1600-c85-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/creator-device-buns-4dea23bb9133bab676b9011338f334e1d2b0828c-s1600-c85-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/creator-device-buns-4dea23bb9133bab676b9011338f334e1d2b0828c-s1600-c85-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/creator-device-buns-4dea23bb9133bab676b9011338f334e1d2b0828c-s1600-c85-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/creator-device-buns-4dea23bb9133bab676b9011338f334e1d2b0828c-s1600-c85-1200x900.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">The burger-making robot at Creator, an automated restaurant in San Francisco. \u003ccite>(Aubrie Prick/Courtesy of Creator.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alex Vardakostas grew up flipping patties at his parents' restaurant, a burger joint in a little California surf town. He says the robot can flip burgers better, and more cheaply.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Vincent Medina spent seven years as a docent at the oldest building in San Francisco, \u003ca href=\"https://www.missiondolores.org/\">Mission Dolores\u003c/a>, one of the 21 missions in the state at which the Spanish tried to convert Native Californians to Catholicism.\u003c/p>\n\u003cp>A member of the Muwekma Ohlone Tribe from the East Bay, Medina (pictured above, at left) was trying to change the narrative schoolchildren heard about the Ohlone people indigenous to the area, who the conquerors enslaved in the missions. But when Medina started to feel locked in at his job at the Mission, he left and started working in the produce department at the popular East Bay grocery store, Berkeley Bowl.\u003c/p>\n\u003cp>“It was so fun to be able to work with these beautiful peaches and apples instead of having to think about slavery,” he said. “I just remember how much I enjoyed being around the food.”\u003c/p>\n\u003cp>Working at the grocery, Medina began thinking about serving the food native to the area, an idea he talked about with his partner, Louis Trevino (pictured above, right), a member of the Rumsen Ohlone tribe, which originated in the Monterey Bay area.\u003c/p>\n\u003cp>Now the two run \u003ca href=\"https://www.makamham.com/\">Café Ohlone by Mak-’amham\u003c/a>—meaning “our food” in Chochenyo, one of several native Ohlone dialects—where they serve up traditional foods such as acorn soup, chia seed pudding, venison meatballs, and acorn-flour brownies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Located outdoors in the backyard of \u003ca href=\"https://www.universitypressbooks.com/\">University Press Books\u003c/a> in Berkeley, the tribe’s aesthetic runs throughout the café. “Ohlone Land” spans the fence in capital letters, tribal baskets decorate shelves, bay laurel—important medicinally and in food—hangs from the balcony, and the space features a large table made from a fallen redwood. The café uses a pop-up model, opening one or two afternoons a week and the occasional evening—announcing all the dates and times beforehand on \u003ca href=\"https://twitter.com/makamham\">social media\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_132677\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/190222-cafe-ohlone-top1.jpg\" alt=\"Louis Trevino (left) and Vincent Medina (right) cooking at Café Ohlone by mak'amham.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-132677\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Louis Trevino (left) and Vincent Medina (right) cooking at Café Ohlone by mak'amham. \u003ccite>(Emily Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Trevino and Medina are among a number of \u003ca href=\"https://civileats.com/category/food-and-policy/indigenous-foodways/\">Indigenous chefs around the country\u003c/a> working to preserve and celebrate their heritage in hopes of keeping their culture alive and vital.\u003c/p>\n\u003cp>“For both of us, the café is bringing something to our people we’ve been lacking for too long,” Medina said of Café Ohlone. “Growing up, both Louis and I wanted to go to a place outside of our homes and see our culture, especially in our homeland. The café space is helping repair damages from colonization.”\u003c/p>\n\u003ch2>Grounding the Work in the Ohlone Culture\u003c/h2>\n\u003cp>Trevino and Medina met at the University of California, Berkeley, at a conference for \u003ca href=\"http://linguistics.berkeley.edu/~survey/aicls-breath-of-life/\">Breath of Life\u003c/a>, an organization that works with California Indians to strengthen and revive their languages. Reading old documents from their tribes, they found stories, history, and jokes—as well as loving descriptions of the foods their ancestors ate, such as venison and acorns.\u003c/p>\n\u003cp>Ohlone territory covers about 120 miles—from Vallejo in the east to Big Sur to the southwest, roughly—and Medina guesses the tribe has about 6,000 members. While many remember stories from their families or old dances, Medina said, the Ohlone people were hit hard by colonization—with the Spanish coming first, followed by the Mexicans and Americans—so they couldn’t keep their culture intact.\u003c/p>\n\u003cp>Before opening the café, Medina and Trevino held an event for their families and other Ohlone. For two nights, they camped out in a secluded area in the East Bay hills, where they practiced language lessons, traditional gaming, and tribal bingo. They had books printed for everyone there with old stories translated to Chochenyo and English, as well as family histories and tribal heroes to make their culture more accessible.\u003c/p>\n\u003cp>Then they shared stories around the fire and had a feast of traditional foods—venison, mushrooms, native berries, acorn soup, and acorn brownies. The next morning, they served acorn flour pancakes with honey, blackberries, and hazelnut butter.\u003c/p>\n\u003cp>Because of the cultural loss due to colonization, tasting foods of their tribes meant a lot to participants. “Whether an elder or a young person, when they ate the acorn for the first time, there was this look people had: of feeling proud, of being able to eat that and to know it was something familiar, even if it was their first taste of it,” Medina said.\u003c/p>\n\u003cfigure id=\"attachment_132678\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign.jpg\" alt=\"A sign at Café Ohlone by Mak’amham reads “Ohlone Land”\" width=\"1200\" height=\"1045\" class=\"size-full wp-image-132678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign-800x697.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign-768x669.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign-1020x888.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">A sign at Café Ohlone by Mak’amham reads “Ohlone Land” \u003ccite>(Emily Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The goal, he added, was to “center the work on returning our food and our culture back to ourselves and our families and recognize the sacrifices of people before us” with the eventual hope of “making sure the future is brighter for [Ohlone] people to come.”\u003c/p>\n\u003ch2>Dispelling Stereotypes with Conversation\u003c/h2>\n\u003cp>Trevino and Medina forage in the hills of the East Bay for ingredients for their café—gathering herbs, seeds, and tea in the same place Medina’s ancestors did. During the meals, they talk with their guests about their Ohlone history and culture.\u003c/p>\n\u003cp>“We’re making people responsible for what they know and where they live and what they’re implicated in by their presence here,” Trevino said. “We’re dispelling stereotypes, and it’s a very powerful way to do it—in conversation.”\u003c/p>\n\u003cp>One of the most persistent stereotypes is that the Ohlone no longer exist. Sita Bhaumik, who was eating at Café Ohlone on a recent afternoon, says the food reminds her to think of Indigenous people in the present and future tense, rather than in the past.\u003c/p>\n\u003cp>A co-founder of the \u003ca href=\"http://peopleskitchencollective.com/\">People’s Kitchen Collective\u003c/a>, Bhaumik teaches a class, “A Taste of Resistance,” at California College of the Arts; Trevino and Medina have spoken to her students about their work. She’s been inspired by the thought-provoking way the two speak about the food they’re serving.\u003c/p>\n\u003cp>“In their presentation, [they say that] flavor is really active—you can’t say, ‘This is what Ohlone people were like, if you’re tasting food in your mouth at that moment,” she said. “That is something colonialism has really done over time—to say either, ‘These people don’t exist,’ or ‘They were here,’ in the past tense.”\u003c/p>\n\u003ch2>Passing Forgotten Traditions to the Younger Generation\u003c/h2>\n\u003cp>Elsewhere in the Bay Area, Crystal Wahpehpah runs a catering business, \u003ca href=\"http://www.wahpepahskitchen.com/\">Wahpehpah’s Kitchen\u003c/a>, at which she cooks traditional Kickapoo food from her ancestors in Oklahoma. Like Medina and Trevino, Wahpehpah loves cooking her native foods; it connects her to her family and their traditions, as well as knowledge and experience she wants to pass on to the younger generation.\u003c/p>\n\u003cfigure id=\"attachment_132679\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili.jpg\" alt=\"Chef Crystal Wahpepah’s Kickapoo Chili.\" width=\"800\" height=\"800\" class=\"size-full wp-image-132679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Crystal Wahpepah’s Kickapoo Chili. \u003ccite>(Civil Eats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Wahpepah grew up in Oakland, she’d go every summer to Oklahoma, where she and her aunts and grandma would cook foods traditional to their \u003ca href=\"http://kickapootribeofoklahoma.com/\">Kickapoo tribe\u003c/a>, like sweet corn.\u003c/p>\n\u003cp>“It was one of the special moments I had with my grandmother and aunties of harvesting sweet corn and drying it and having it in winter,” she said. “We would go back in the summertime and harvest it and have family dinners. I thought that was the most beautiful thing, and when we’d come back to the city, I always wondered why we never had indigenous food at a restaurant.”\u003c/p>\n\u003cp>The first Native American chef to be featured on Food Network’s \u003ca href=\"https://www.wework.com/creator/personal-profiles/chopped-chef-crystal-wahpepah-already-star-wework/\">“Chopped” TV show\u003c/a>, Wahpepah started her own catering business, \u003ca href=\"http://www.wahpepahskitchen.com/\">Wahpepah’s Kitchen\u003c/a>, in 2012, cooking those foods.\u003c/p>\n\u003cp>At the time, Wahpepah was attending Cordon Bleu, a cooking school in San Francisco, when a friend told her about \u003ca href=\"https://www.lacocinasf.org/\">La Cocina\u003c/a>, the San Francisco-based organization that helps low-income people, mostly women, start food businesses. La Cocina supported her in building her brand, Wahpepah said.\u003c/p>\n\u003cp>When she first started, Wahpepah went to the Oakland library to read about Indigenous food. Now she travels all over the country meeting Indigenous chefs and talking about reviving the cuisine. In the fall, Wahpepah appeared at \u003ca href=\"https://www.facebook.com/events/164250057825799/?active_tab=about\">an event\u003c/a> at the Jewish Community Center in San Francisco, “Keeping the Seed,” along with Trevino and Medina, where she served her food and discussed her mission to make people aware of Native American cuisines as a means of cultural preservation.\u003c/p>\n\u003cp>“When I was growing up, I didn’t get to see Indigenous chefs or our food in stores,” Wahpepah said. “I take pride in knowing I’m building the foundation for youth to see our foods all over.”\u003c/p>\n\u003cp>Wahpepah wants to keep meeting other Indigenous chefs and one day, to have her own restaurant and write a combination cookbook and memoir. Like Medina and Trevino, she wants everyone to know Indigenous people and their culture are still alive.\u003c/p>\n\u003cp>Eating Indigenous food opens people up to hearing about the culture, Trevino says. “The foods are just inherently delicious—it’s completely inarguable—and as they’re eating these delicious things, and we talk about our truths, they’re extremely receptive,” he said. “They’re walking away with a really strong memory.”\u003c/p>\n\u003cp>“It’s true,” Medina added. “How could people who create such delicious foods be lying about anything?”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2019/02/21/indigenous-california-chefs-are-reviving-and-preserving-native-cuisines/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Vincent Medina spent seven years as a docent at the oldest building in San Francisco, \u003ca href=\"https://www.missiondolores.org/\">Mission Dolores\u003c/a>, one of the 21 missions in the state at which the Spanish tried to convert Native Californians to Catholicism.\u003c/p>\n\u003cp>A member of the Muwekma Ohlone Tribe from the East Bay, Medina (pictured above, at left) was trying to change the narrative schoolchildren heard about the Ohlone people indigenous to the area, who the conquerors enslaved in the missions. But when Medina started to feel locked in at his job at the Mission, he left and started working in the produce department at the popular East Bay grocery store, Berkeley Bowl.\u003c/p>\n\u003cp>“It was so fun to be able to work with these beautiful peaches and apples instead of having to think about slavery,” he said. “I just remember how much I enjoyed being around the food.”\u003c/p>\n\u003cp>Working at the grocery, Medina began thinking about serving the food native to the area, an idea he talked about with his partner, Louis Trevino (pictured above, right), a member of the Rumsen Ohlone tribe, which originated in the Monterey Bay area.\u003c/p>\n\u003cp>Now the two run \u003ca href=\"https://www.makamham.com/\">Café Ohlone by Mak-’amham\u003c/a>—meaning “our food” in Chochenyo, one of several native Ohlone dialects—where they serve up traditional foods such as acorn soup, chia seed pudding, venison meatballs, and acorn-flour brownies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located outdoors in the backyard of \u003ca href=\"https://www.universitypressbooks.com/\">University Press Books\u003c/a> in Berkeley, the tribe’s aesthetic runs throughout the café. “Ohlone Land” spans the fence in capital letters, tribal baskets decorate shelves, bay laurel—important medicinally and in food—hangs from the balcony, and the space features a large table made from a fallen redwood. The café uses a pop-up model, opening one or two afternoons a week and the occasional evening—announcing all the dates and times beforehand on \u003ca href=\"https://twitter.com/makamham\">social media\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_132677\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/190222-cafe-ohlone-top1.jpg\" alt=\"Louis Trevino (left) and Vincent Medina (right) cooking at Café Ohlone by mak'amham.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-132677\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Louis Trevino (left) and Vincent Medina (right) cooking at Café Ohlone by mak'amham. \u003ccite>(Emily Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Trevino and Medina are among a number of \u003ca href=\"https://civileats.com/category/food-and-policy/indigenous-foodways/\">Indigenous chefs around the country\u003c/a> working to preserve and celebrate their heritage in hopes of keeping their culture alive and vital.\u003c/p>\n\u003cp>“For both of us, the café is bringing something to our people we’ve been lacking for too long,” Medina said of Café Ohlone. “Growing up, both Louis and I wanted to go to a place outside of our homes and see our culture, especially in our homeland. The café space is helping repair damages from colonization.”\u003c/p>\n\u003ch2>Grounding the Work in the Ohlone Culture\u003c/h2>\n\u003cp>Trevino and Medina met at the University of California, Berkeley, at a conference for \u003ca href=\"http://linguistics.berkeley.edu/~survey/aicls-breath-of-life/\">Breath of Life\u003c/a>, an organization that works with California Indians to strengthen and revive their languages. Reading old documents from their tribes, they found stories, history, and jokes—as well as loving descriptions of the foods their ancestors ate, such as venison and acorns.\u003c/p>\n\u003cp>Ohlone territory covers about 120 miles—from Vallejo in the east to Big Sur to the southwest, roughly—and Medina guesses the tribe has about 6,000 members. While many remember stories from their families or old dances, Medina said, the Ohlone people were hit hard by colonization—with the Spanish coming first, followed by the Mexicans and Americans—so they couldn’t keep their culture intact.\u003c/p>\n\u003cp>Before opening the café, Medina and Trevino held an event for their families and other Ohlone. For two nights, they camped out in a secluded area in the East Bay hills, where they practiced language lessons, traditional gaming, and tribal bingo. They had books printed for everyone there with old stories translated to Chochenyo and English, as well as family histories and tribal heroes to make their culture more accessible.\u003c/p>\n\u003cp>Then they shared stories around the fire and had a feast of traditional foods—venison, mushrooms, native berries, acorn soup, and acorn brownies. The next morning, they served acorn flour pancakes with honey, blackberries, and hazelnut butter.\u003c/p>\n\u003cp>Because of the cultural loss due to colonization, tasting foods of their tribes meant a lot to participants. “Whether an elder or a young person, when they ate the acorn for the first time, there was this look people had: of feeling proud, of being able to eat that and to know it was something familiar, even if it was their first taste of it,” Medina said.\u003c/p>\n\u003cfigure id=\"attachment_132678\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign.jpg\" alt=\"A sign at Café Ohlone by Mak’amham reads “Ohlone Land”\" width=\"1200\" height=\"1045\" class=\"size-full wp-image-132678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign-800x697.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign-768x669.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign-1020x888.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">A sign at Café Ohlone by Mak’amham reads “Ohlone Land” \u003ccite>(Emily Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The goal, he added, was to “center the work on returning our food and our culture back to ourselves and our families and recognize the sacrifices of people before us” with the eventual hope of “making sure the future is brighter for [Ohlone] people to come.”\u003c/p>\n\u003ch2>Dispelling Stereotypes with Conversation\u003c/h2>\n\u003cp>Trevino and Medina forage in the hills of the East Bay for ingredients for their café—gathering herbs, seeds, and tea in the same place Medina’s ancestors did. During the meals, they talk with their guests about their Ohlone history and culture.\u003c/p>\n\u003cp>“We’re making people responsible for what they know and where they live and what they’re implicated in by their presence here,” Trevino said. “We’re dispelling stereotypes, and it’s a very powerful way to do it—in conversation.”\u003c/p>\n\u003cp>One of the most persistent stereotypes is that the Ohlone no longer exist. Sita Bhaumik, who was eating at Café Ohlone on a recent afternoon, says the food reminds her to think of Indigenous people in the present and future tense, rather than in the past.\u003c/p>\n\u003cp>A co-founder of the \u003ca href=\"http://peopleskitchencollective.com/\">People’s Kitchen Collective\u003c/a>, Bhaumik teaches a class, “A Taste of Resistance,” at California College of the Arts; Trevino and Medina have spoken to her students about their work. She’s been inspired by the thought-provoking way the two speak about the food they’re serving.\u003c/p>\n\u003cp>“In their presentation, [they say that] flavor is really active—you can’t say, ‘This is what Ohlone people were like, if you’re tasting food in your mouth at that moment,” she said. “That is something colonialism has really done over time—to say either, ‘These people don’t exist,’ or ‘They were here,’ in the past tense.”\u003c/p>\n\u003ch2>Passing Forgotten Traditions to the Younger Generation\u003c/h2>\n\u003cp>Elsewhere in the Bay Area, Crystal Wahpehpah runs a catering business, \u003ca href=\"http://www.wahpepahskitchen.com/\">Wahpehpah’s Kitchen\u003c/a>, at which she cooks traditional Kickapoo food from her ancestors in Oklahoma. Like Medina and Trevino, Wahpehpah loves cooking her native foods; it connects her to her family and their traditions, as well as knowledge and experience she wants to pass on to the younger generation.\u003c/p>\n\u003cfigure id=\"attachment_132679\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili.jpg\" alt=\"Chef Crystal Wahpepah’s Kickapoo Chili.\" width=\"800\" height=\"800\" class=\"size-full wp-image-132679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Crystal Wahpepah’s Kickapoo Chili. \u003ccite>(Civil Eats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Wahpepah grew up in Oakland, she’d go every summer to Oklahoma, where she and her aunts and grandma would cook foods traditional to their \u003ca href=\"http://kickapootribeofoklahoma.com/\">Kickapoo tribe\u003c/a>, like sweet corn.\u003c/p>\n\u003cp>“It was one of the special moments I had with my grandmother and aunties of harvesting sweet corn and drying it and having it in winter,” she said. “We would go back in the summertime and harvest it and have family dinners. I thought that was the most beautiful thing, and when we’d come back to the city, I always wondered why we never had indigenous food at a restaurant.”\u003c/p>\n\u003cp>The first Native American chef to be featured on Food Network’s \u003ca href=\"https://www.wework.com/creator/personal-profiles/chopped-chef-crystal-wahpepah-already-star-wework/\">“Chopped” TV show\u003c/a>, Wahpepah started her own catering business, \u003ca href=\"http://www.wahpepahskitchen.com/\">Wahpepah’s Kitchen\u003c/a>, in 2012, cooking those foods.\u003c/p>\n\u003cp>At the time, Wahpepah was attending Cordon Bleu, a cooking school in San Francisco, when a friend told her about \u003ca href=\"https://www.lacocinasf.org/\">La Cocina\u003c/a>, the San Francisco-based organization that helps low-income people, mostly women, start food businesses. La Cocina supported her in building her brand, Wahpepah said.\u003c/p>\n\u003cp>When she first started, Wahpepah went to the Oakland library to read about Indigenous food. Now she travels all over the country meeting Indigenous chefs and talking about reviving the cuisine. In the fall, Wahpepah appeared at \u003ca href=\"https://www.facebook.com/events/164250057825799/?active_tab=about\">an event\u003c/a> at the Jewish Community Center in San Francisco, “Keeping the Seed,” along with Trevino and Medina, where she served her food and discussed her mission to make people aware of Native American cuisines as a means of cultural preservation.\u003c/p>\n\u003cp>“When I was growing up, I didn’t get to see Indigenous chefs or our food in stores,” Wahpepah said. “I take pride in knowing I’m building the foundation for youth to see our foods all over.”\u003c/p>\n\u003cp>Wahpepah wants to keep meeting other Indigenous chefs and one day, to have her own restaurant and write a combination cookbook and memoir. Like Medina and Trevino, she wants everyone to know Indigenous people and their culture are still alive.\u003c/p>\n\u003cp>Eating Indigenous food opens people up to hearing about the culture, Trevino says. “The foods are just inherently delicious—it’s completely inarguable—and as they’re eating these delicious things, and we talk about our truths, they’re extremely receptive,” he said. “They’re walking away with a really strong memory.”\u003c/p>\n\u003cp>“It’s true,” Medina added. “How could people who create such delicious foods be lying about anything?”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2019/02/21/indigenous-california-chefs-are-reviving-and-preserving-native-cuisines/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guy Fieri's Favorite Sonoma Restaurants",
"title": "Guy Fieri's Favorite Sonoma Restaurants",
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"content": "\u003cp>\u003ci>by Maci Martell\u003c/i>\u003c/p>\n\u003cp>Guy Fieri may be a household name around the country, but he’ll always be Santa Rosa’s native son. Home to his first restaurants and the \u003ca href=\"https://www.pressdemocrat.com/news/7519783-181/fieri-fires-up-the-grill\">beneficiaries of his philanthropy\u003c/a>, Fieri still lives and works in Sonoma County and loves giving extra props to his fellow restaurateurs.\u003c/p>\n\u003cp>That’s why we’re calling out all of the local restaurants he’s featured on his hit Food Network show, “Diners, Drive-Ins & Dives.” For most, national recognition means a huge bump in business and notoriety even long after the show airs (\u003ca href=\"https://www.laprensasonoma.com/taqueria-molcajetes-from-santa-rosa-is-featured-on-guy-fieris-show/\">here’s one local example\u003c/a>). You’ll know you’ve arrived at one of them by Fieri’s flashy signature somewhere in the restaurant — a little Easter egg worth finding. \u003c/p>\n\u003cp>How many of these restaurants have you been to?\u003c/p>\n\u003ch2>Hank’s Creekside Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/UqmXVeCyiAt\">2800 4th St\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95405\u003c/p>\n\u003cfigure id=\"attachment_132613\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684.jpg\" alt=\"Guy Fieri shares blueberry pancakes with Hank Vance, the owner of Hank's Creekside Restaurant, on May 2 during taping of his new show, "Diners, Drive-ins and Dives.''\" width=\"1024\" height=\"684\" class=\"size-full wp-image-132613\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-1020x681.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Guy Fieri shares blueberry pancakes with Hank Vance, the owner of Hank's Creekside Restaurant, on May 2 during taping of his new show, \"Diners, Drive-ins and Dives.'' \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The traditional breakfast and brunch spot Hank’s Creekside Restaurant in Santa Rosa was featured in the “House Specials” episode. Fieri tried the blueberry pancakes with corn beef hash: “It’s basic, it’s simple, but it’s money,” he said.\u003c/p>\n\u003ch2>Willie Bird’s Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/vjUuM1oAU992\">1150 Santa Rosa Ave\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95404\u003c/p>\n\u003cfigure id=\"attachment_132615\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676.jpg\" alt=\"Willie Benedetti opened Willie Bird's Restaurant in Santa Rosa in 1980, but the old-fashioned interior remains from the days the building housed a hofbrau house.\" width=\"1024\" height=\"676\" class=\"size-full wp-image-132615\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-800x528.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-768x507.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-1020x673.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Willie Benedetti opened Willie Bird's Restaurant in Santa Rosa in 1980, but the old-fashioned interior remains from the days the building housed a hofbrau house. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Known for serving up turkey in a wide variety of ways, Willie Bird’s in Santa Rosa was featured on Fieri’s “Talkin’ Turkey” episode. He tried the turkey stroganoff served in a creamy sauce with sautéed mushrooms. “I’m impressed,” Fieri said. “You're going to see me back just for this one.”\u003c/p>\n\u003ch2>La Texanita Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/JipciXSHToo\">1667 Sebastopol Rd\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95407\u003c/p>\n\u003cfigure id=\"attachment_132616\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768.jpg\" alt=\"Lengua (tongue) and cabeza (head) tacos at La Texanita in Santa Rosa on 4/16. \" width=\"1024\" height=\"768\" class=\"size-full wp-image-132616\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-1020x765.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Lengua (tongue) and cabeza (head) tacos at La Texanita in Santa Rosa on 4/16. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Craving an authentic taste for his “Global Grub” episode, Fieri went to La Texanita Restaurant in Santa Rosa. “So simple, but so good,” he said of the carne asada tacos. “I'm telling you something, there's just nothing that can beat that handmade tortilla.”\u003c/p>\n\u003ch2>Taqueria Molcajetes\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/weWS4EUGqEk\">1195 W College Ave\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95401\u003c/p>\n\u003cfigure id=\"attachment_132617\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773.jpg\" alt=\"\" width=\"1024\" height=\"773\" class=\"size-full wp-image-132617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-1020x770.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Guadalupe Dominguez, left, and her daughter Myra Mendoza split a super burrito for dinner at Taqueria Molcajetes, in Santa Rosa, California, on Wednesday, April 25, 2018. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fieri highlighted \u003ca href=\"https://www.laprensasonoma.com/guy-fieri-dives-into-taqueria-molcajetes-in-santa-rosa/\">numerous dishes\u003c/a> at Santa Rosa’s Taqueria Molcajetes for his “Regional Recipes” episode, including their taquitos, burritos and chile verde. He called this Mexican restaurant off W. College Avenue a “gem.”\u003c/p>\n\u003ch2>Zoftig Eatery\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/EUmqSqG6KAo\">57 Montgomery Dr\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95404\u003c/p>\n\u003cfigure id=\"attachment_132618\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683.jpg\" alt=\"Fancy Fast Food Zoftig Korean Burrito Marin sun Farms ground beef marinated with soy, brown sugar, garlic and ginger, Korean BBq sauce, avocado, mint cilantro, pickled daikon and carrot, organic brown rice, kimchi\" width=\"1024\" height=\"683\" class=\"size-full wp-image-132618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-1020x680.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fancy Fast Food Zoftig Korean Burrito Marin sun Farms ground beef marinated with soy, brown sugar, garlic and ginger, Korean BBq sauce, avocado, mint cilantro, pickled daikon and carrot, organic brown rice, kimchi \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Featured on the “From Big Burgers to Little Italy” episode, Zoftig Eatery is a contemporary restaurant serving up healthy fare. Fieri tried the Korean burrito, packed with marinated Marin Sun Farms beef, kimchi, brown rice and veggies. “I’m going to drown in my own drool,” he said before chomping down on the burrito.\u003c/p>\n\u003ch2>Simply Vietnam Express\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/1x8TDtm2ahA2\">3381 Cleveland Ave\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95403\u003c/p>\n\u003cfigure id=\"attachment_132619\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666.jpg\" alt=\"Bo Kho, Spicy Vietnamese Beef Stew, by chef Be Nguyen of Simply Vietnam.\" width=\"1024\" height=\"666\" class=\"size-full wp-image-132619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-1020x663.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bo Kho, Spicy Vietnamese Beef Stew, by chef Be Nguyen of Simply Vietnam. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Serving up the unique flavors of Vietnam, Santa Rosa’s Simply Vietnam Express was featured in the “Meaty Mashup” episode where Fieri praised its combination pho. “Oh my goodness,” he said. “It’s light, refreshing, but the depth of flavors is outstanding. It’s everything I wanted it to be.\"\u003c/p>\n\u003ch2>Jimtown Store\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GcVptQ8nBF92\">6706 CA-128\u003c/a>\u003cbr>\nHealdsburg, CA\u003cbr>\n95448\u003c/p>\n\u003cfigure id=\"attachment_132620\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681.jpg\" alt=\"Cherry soffrito pork belly with chicory and crispy shallots by chef Anthony Gallegos at Jimtown Store in Healdsburg, California on Thursday, February 23, 2017.\" width=\"1024\" height=\"681\" class=\"size-full wp-image-132620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-1020x678.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cherry soffrito pork belly with chicory and crispy shallots by chef Anthony Gallegos at Jimtown Store in Healdsburg, California on Thursday, February 23, 2017. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the “Porktastic” episode of “Diners, Drive-ins & Dives,” Fieri featured Healdsburg’s Jimtown Store, a quaint café in a rustic country store tucked away in the vineyards of Alexander Valley. “Big, deep flavor in the brisket,” Fieri said of the smoked brisket sandwich he tried there. “Sauce is no joke, you get that little back kick of the bourbon.”\u003c/p>\n\u003ch2>Zazu Kitchen + Farm\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/eV7DXamNWQ22\">6770 McKinley St #150\u003c/a>\u003cbr>\nSebastopol, CA\u003cbr>\n95472\u003c/p>\n\u003cfigure id=\"attachment_132622\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683.jpg\" alt=\"Bacon-in-the-Burger with malt vinegar chicaronnes\" width=\"1024\" height=\"683\" class=\"size-full wp-image-132622\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-1020x680.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bacon-in-the-Burger with malt vinegar chicaronnes \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A farm-to-table establishment offering seasonal dishes, Zazu Kitchen + Farm was featured on the “From Sandwiches to Stroganoff” episode. According to the \u003ca href=\"https://www.foodnetwork.com/restaurants/ca/sebastopol/zazu-kitchen-and-farm-restaurant\">Food Network website\u003c/a>, Fieri loved their Bacon-in-the-Batter Waffle along with the restaurant’s quality, freshness and portion sizes.\u003c/p>\n\u003ch2>Schellville Grill\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/rarqiLMPtr72\">22900 Broadway\u003c/a>\u003cbr>\nSonoma, CA\u003cbr>\n95476\u003c/p>\n\u003cfigure id=\"attachment_132623\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1.jpg\" alt=\"Schellville Grill on Broadway at Highway 121.\" width=\"1024\" height=\"685\" class=\"size-full wp-image-132623\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-1020x682.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Schellville Grill on Broadway at Highway 121. \u003ccite>(Robbi Pengelly)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sonoma’s Schellville Grill serves a fusion of wine country fare and Austin-style barbecue, which is why it was featured on the “Grilled, Smoked and Sauced” episode. Fieri tried their buckaroo sandwich with Mexican Achoté chicken on a brioche roll and their tri-tip sandwich smothered in a special barbecue sauce. “The right amount of smoke,” he said of the flavor. “You have a really good ability to blend things really well, without having anything take over another.”\u003c/p>\n\u003ch2>Sunflower Caffe\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/D2zCMwSpxM72\">421 1st St W\u003c/a>\u003cbr>\nSonoma, CA\u003cbr>\n95476\u003c/p>\n\u003cfigure id=\"attachment_132624\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688.jpg\" alt=\"Archie Raines, left, and Celeste Raines, both of Nashville, check out the menu at Sunflower Caffe in Sonoma, July 21, 2012.\" width=\"1024\" height=\"688\" class=\"size-full wp-image-132624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-1020x685.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Archie Raines, left, and Celeste Raines, both of Nashville, check out the menu at Sunflower Caffe in Sonoma, July 21, 2012. The two had eaten at the restaurant three times in two days. \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cochon Volant BBQ Smokehouse\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/jZkfL7ZtjJv\">18350 Sonoma Hwy\u003c/a>\u003cbr>\nSonoma, CA\u003cbr>\n95476\u003c/p>\n\u003cfigure id=\"attachment_132625\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666.jpg\" alt=\"Cochon Volant BBQ Smoke House in Sonoma.\" width=\"1024\" height=\"666\" class=\"size-full wp-image-132625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-1020x663.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cochon Volant BBQ Smoke House in Sonoma. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another Sonoma County restaurant to be featured on the “Meaty Mashup” episode, Cochon Volant BBQ Smokehouse is proud of their slow-smoked barbecue meats – and Fieri’s endorsement. They even created a dish in his name: the WTF (What the Fieri) Burger, topped with barbecued pork shoulder and beef brisket. \"Wow that's good,” Fieri said of their fried chicken. “I can't put it in my mouth fast enough. This is not your grandma's fried chicken, this is a chef's fried chicken.\"\u003c/p>\n\u003ch2>Cafe Citti\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/iB6ba3NstVs\">9049 Sonoma Hwy\u003c/a>\u003cbr>\nKenwood, CA\u003cbr>\n95452\u003c/p>\n\u003cfigure id=\"attachment_132626\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683.jpg\" alt=\"A fire burns in the dining room of Cafe Citti in Kenwood, on Monday, December 21, 2015.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-132626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-1020x680.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">A fire burns in the dining room of Cafe Citti in Kenwood, on Monday, December 21, 2015. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"When traveling through one of the best wine areas in California, you'll find this awesome diner that is the perfect rest or pit stop for your journey.\" Guy dove into pizza with prosciutto and mascarpone, Ravioli a la Citti and fried polenta with porcini mushrooms. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/biteclub/all-the-sonoma-county-restaurants-guy-fieri-has-visited-on-diners-drive-ins-dives/\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>by Maci Martell\u003c/i>\u003c/p>\n\u003cp>Guy Fieri may be a household name around the country, but he’ll always be Santa Rosa’s native son. Home to his first restaurants and the \u003ca href=\"https://www.pressdemocrat.com/news/7519783-181/fieri-fires-up-the-grill\">beneficiaries of his philanthropy\u003c/a>, Fieri still lives and works in Sonoma County and loves giving extra props to his fellow restaurateurs.\u003c/p>\n\u003cp>That’s why we’re calling out all of the local restaurants he’s featured on his hit Food Network show, “Diners, Drive-Ins & Dives.” For most, national recognition means a huge bump in business and notoriety even long after the show airs (\u003ca href=\"https://www.laprensasonoma.com/taqueria-molcajetes-from-santa-rosa-is-featured-on-guy-fieris-show/\">here’s one local example\u003c/a>). You’ll know you’ve arrived at one of them by Fieri’s flashy signature somewhere in the restaurant — a little Easter egg worth finding. \u003c/p>\n\u003cp>How many of these restaurants have you been to?\u003c/p>\n\u003ch2>Hank’s Creekside Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/UqmXVeCyiAt\">2800 4th St\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95405\u003c/p>\n\u003cfigure id=\"attachment_132613\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684.jpg\" alt=\"Guy Fieri shares blueberry pancakes with Hank Vance, the owner of Hank's Creekside Restaurant, on May 2 during taping of his new show, "Diners, Drive-ins and Dives.''\" width=\"1024\" height=\"684\" class=\"size-full wp-image-132613\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-1020x681.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Guy Fieri shares blueberry pancakes with Hank Vance, the owner of Hank's Creekside Restaurant, on May 2 during taping of his new show, \"Diners, Drive-ins and Dives.'' \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The traditional breakfast and brunch spot Hank’s Creekside Restaurant in Santa Rosa was featured in the “House Specials” episode. Fieri tried the blueberry pancakes with corn beef hash: “It’s basic, it’s simple, but it’s money,” he said.\u003c/p>\n\u003ch2>Willie Bird’s Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/vjUuM1oAU992\">1150 Santa Rosa Ave\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95404\u003c/p>\n\u003cfigure id=\"attachment_132615\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676.jpg\" alt=\"Willie Benedetti opened Willie Bird's Restaurant in Santa Rosa in 1980, but the old-fashioned interior remains from the days the building housed a hofbrau house.\" width=\"1024\" height=\"676\" class=\"size-full wp-image-132615\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-800x528.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-768x507.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-1020x673.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Willie Benedetti opened Willie Bird's Restaurant in Santa Rosa in 1980, but the old-fashioned interior remains from the days the building housed a hofbrau house. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Known for serving up turkey in a wide variety of ways, Willie Bird’s in Santa Rosa was featured on Fieri’s “Talkin’ Turkey” episode. He tried the turkey stroganoff served in a creamy sauce with sautéed mushrooms. “I’m impressed,” Fieri said. “You're going to see me back just for this one.”\u003c/p>\n\u003ch2>La Texanita Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/JipciXSHToo\">1667 Sebastopol Rd\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95407\u003c/p>\n\u003cfigure id=\"attachment_132616\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768.jpg\" alt=\"Lengua (tongue) and cabeza (head) tacos at La Texanita in Santa Rosa on 4/16. \" width=\"1024\" height=\"768\" class=\"size-full wp-image-132616\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-1020x765.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Lengua (tongue) and cabeza (head) tacos at La Texanita in Santa Rosa on 4/16. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Craving an authentic taste for his “Global Grub” episode, Fieri went to La Texanita Restaurant in Santa Rosa. “So simple, but so good,” he said of the carne asada tacos. “I'm telling you something, there's just nothing that can beat that handmade tortilla.”\u003c/p>\n\u003ch2>Taqueria Molcajetes\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/weWS4EUGqEk\">1195 W College Ave\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95401\u003c/p>\n\u003cfigure id=\"attachment_132617\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773.jpg\" alt=\"\" width=\"1024\" height=\"773\" class=\"size-full wp-image-132617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-1020x770.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Guadalupe Dominguez, left, and her daughter Myra Mendoza split a super burrito for dinner at Taqueria Molcajetes, in Santa Rosa, California, on Wednesday, April 25, 2018. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fieri highlighted \u003ca href=\"https://www.laprensasonoma.com/guy-fieri-dives-into-taqueria-molcajetes-in-santa-rosa/\">numerous dishes\u003c/a> at Santa Rosa’s Taqueria Molcajetes for his “Regional Recipes” episode, including their taquitos, burritos and chile verde. He called this Mexican restaurant off W. College Avenue a “gem.”\u003c/p>\n\u003ch2>Zoftig Eatery\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/EUmqSqG6KAo\">57 Montgomery Dr\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95404\u003c/p>\n\u003cfigure id=\"attachment_132618\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683.jpg\" alt=\"Fancy Fast Food Zoftig Korean Burrito Marin sun Farms ground beef marinated with soy, brown sugar, garlic and ginger, Korean BBq sauce, avocado, mint cilantro, pickled daikon and carrot, organic brown rice, kimchi\" width=\"1024\" height=\"683\" class=\"size-full wp-image-132618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-1020x680.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fancy Fast Food Zoftig Korean Burrito Marin sun Farms ground beef marinated with soy, brown sugar, garlic and ginger, Korean BBq sauce, avocado, mint cilantro, pickled daikon and carrot, organic brown rice, kimchi \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Featured on the “From Big Burgers to Little Italy” episode, Zoftig Eatery is a contemporary restaurant serving up healthy fare. Fieri tried the Korean burrito, packed with marinated Marin Sun Farms beef, kimchi, brown rice and veggies. “I’m going to drown in my own drool,” he said before chomping down on the burrito.\u003c/p>\n\u003ch2>Simply Vietnam Express\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/1x8TDtm2ahA2\">3381 Cleveland Ave\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95403\u003c/p>\n\u003cfigure id=\"attachment_132619\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666.jpg\" alt=\"Bo Kho, Spicy Vietnamese Beef Stew, by chef Be Nguyen of Simply Vietnam.\" width=\"1024\" height=\"666\" class=\"size-full wp-image-132619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-1020x663.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bo Kho, Spicy Vietnamese Beef Stew, by chef Be Nguyen of Simply Vietnam. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Serving up the unique flavors of Vietnam, Santa Rosa’s Simply Vietnam Express was featured in the “Meaty Mashup” episode where Fieri praised its combination pho. “Oh my goodness,” he said. “It’s light, refreshing, but the depth of flavors is outstanding. It’s everything I wanted it to be.\"\u003c/p>\n\u003ch2>Jimtown Store\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GcVptQ8nBF92\">6706 CA-128\u003c/a>\u003cbr>\nHealdsburg, CA\u003cbr>\n95448\u003c/p>\n\u003cfigure id=\"attachment_132620\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681.jpg\" alt=\"Cherry soffrito pork belly with chicory and crispy shallots by chef Anthony Gallegos at Jimtown Store in Healdsburg, California on Thursday, February 23, 2017.\" width=\"1024\" height=\"681\" class=\"size-full wp-image-132620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-1020x678.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cherry soffrito pork belly with chicory and crispy shallots by chef Anthony Gallegos at Jimtown Store in Healdsburg, California on Thursday, February 23, 2017. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the “Porktastic” episode of “Diners, Drive-ins & Dives,” Fieri featured Healdsburg’s Jimtown Store, a quaint café in a rustic country store tucked away in the vineyards of Alexander Valley. “Big, deep flavor in the brisket,” Fieri said of the smoked brisket sandwich he tried there. “Sauce is no joke, you get that little back kick of the bourbon.”\u003c/p>\n\u003ch2>Zazu Kitchen + Farm\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/eV7DXamNWQ22\">6770 McKinley St #150\u003c/a>\u003cbr>\nSebastopol, CA\u003cbr>\n95472\u003c/p>\n\u003cfigure id=\"attachment_132622\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683.jpg\" alt=\"Bacon-in-the-Burger with malt vinegar chicaronnes\" width=\"1024\" height=\"683\" class=\"size-full wp-image-132622\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-1020x680.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bacon-in-the-Burger with malt vinegar chicaronnes \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A farm-to-table establishment offering seasonal dishes, Zazu Kitchen + Farm was featured on the “From Sandwiches to Stroganoff” episode. According to the \u003ca href=\"https://www.foodnetwork.com/restaurants/ca/sebastopol/zazu-kitchen-and-farm-restaurant\">Food Network website\u003c/a>, Fieri loved their Bacon-in-the-Batter Waffle along with the restaurant’s quality, freshness and portion sizes.\u003c/p>\n\u003ch2>Schellville Grill\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/rarqiLMPtr72\">22900 Broadway\u003c/a>\u003cbr>\nSonoma, CA\u003cbr>\n95476\u003c/p>\n\u003cfigure id=\"attachment_132623\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1.jpg\" alt=\"Schellville Grill on Broadway at Highway 121.\" width=\"1024\" height=\"685\" class=\"size-full wp-image-132623\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-1020x682.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Schellville Grill on Broadway at Highway 121. \u003ccite>(Robbi Pengelly)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sonoma’s Schellville Grill serves a fusion of wine country fare and Austin-style barbecue, which is why it was featured on the “Grilled, Smoked and Sauced” episode. Fieri tried their buckaroo sandwich with Mexican Achoté chicken on a brioche roll and their tri-tip sandwich smothered in a special barbecue sauce. “The right amount of smoke,” he said of the flavor. “You have a really good ability to blend things really well, without having anything take over another.”\u003c/p>\n\u003ch2>Sunflower Caffe\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/D2zCMwSpxM72\">421 1st St W\u003c/a>\u003cbr>\nSonoma, CA\u003cbr>\n95476\u003c/p>\n\u003cfigure id=\"attachment_132624\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688.jpg\" alt=\"Archie Raines, left, and Celeste Raines, both of Nashville, check out the menu at Sunflower Caffe in Sonoma, July 21, 2012.\" width=\"1024\" height=\"688\" class=\"size-full wp-image-132624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-1020x685.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Archie Raines, left, and Celeste Raines, both of Nashville, check out the menu at Sunflower Caffe in Sonoma, July 21, 2012. The two had eaten at the restaurant three times in two days. \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cochon Volant BBQ Smokehouse\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/jZkfL7ZtjJv\">18350 Sonoma Hwy\u003c/a>\u003cbr>\nSonoma, CA\u003cbr>\n95476\u003c/p>\n\u003cfigure id=\"attachment_132625\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666.jpg\" alt=\"Cochon Volant BBQ Smoke House in Sonoma.\" width=\"1024\" height=\"666\" class=\"size-full wp-image-132625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-1020x663.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cochon Volant BBQ Smoke House in Sonoma. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another Sonoma County restaurant to be featured on the “Meaty Mashup” episode, Cochon Volant BBQ Smokehouse is proud of their slow-smoked barbecue meats – and Fieri’s endorsement. They even created a dish in his name: the WTF (What the Fieri) Burger, topped with barbecued pork shoulder and beef brisket. \"Wow that's good,” Fieri said of their fried chicken. “I can't put it in my mouth fast enough. This is not your grandma's fried chicken, this is a chef's fried chicken.\"\u003c/p>\n\u003ch2>Cafe Citti\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/iB6ba3NstVs\">9049 Sonoma Hwy\u003c/a>\u003cbr>\nKenwood, CA\u003cbr>\n95452\u003c/p>\n\u003cfigure id=\"attachment_132626\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683.jpg\" alt=\"A fire burns in the dining room of Cafe Citti in Kenwood, on Monday, December 21, 2015.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-132626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-1020x680.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">A fire burns in the dining room of Cafe Citti in Kenwood, on Monday, December 21, 2015. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"When traveling through one of the best wine areas in California, you'll find this awesome diner that is the perfect rest or pit stop for your journey.\" Guy dove into pizza with prosciutto and mascarpone, Ravioli a la Citti and fried polenta with porcini mushrooms. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/biteclub/all-the-sonoma-county-restaurants-guy-fieri-has-visited-on-diners-drive-ins-dives/\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>At six-foot-three, Patrick Mulvaney is a commanding force in his busy kitchen at B&L in the Midtown neighborhood of Sacramento. As staff prepare for a large dinner crowd, the chef strides through the restaurant's narrow back hallways, where the scent of roasted chicken wafts over dishwasher steam and clanking cookware. His gravelly speech is peppered with curse words, and he's quick to make adjustments to a tray of hors d'oeuvres or a specialty cocktail.\u003c/p>\n\u003cp>But even when it's busy, he says the servers, cooks and bartenders treat each other like family. And as \"captain of the pirate ship,\" as he calls himself, he says it's his job to make sure they're staying afloat in the chaos.\u003c/p>\n\u003cp>The chef has made a name for himself on the local and national culinary scenes, both for his widely praised\u003ca href=\"https://www.youtube.com/watch?v=lev82jMRXSQ\"> farm-to-fork\u003c/a> menus and for his leadership on causes such as \u003ca href=\"http://www.sactownmag.com/February-March-2016/Kitchen-Influential/\">homelessness\u003c/a> and \u003ca href=\"https://www.sacmag.com/2009/10/26/feasting-for-weave/\">domestic violence\u003c/a>. Now, he's channeling some of his energy into suicide prevention.\u003c/p>\n\u003cp>Mulvaney lost a longtime friend, 41-year-old local chef \u003ca href=\"https://www.sacbee.com/food-drink/restaurants/article211918844.html\">Noah Zonca\u003c/a>, in May. Zonca's son, Evani Zonca, said his father suffered from depression and addiction before his drowning death.\u003c/p>\n\u003cp>A month later, celebrity chef Anthony Bourdain took his own life. Mulvaney felt compelled to act.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"This is a place for me to help my people,\" he says. \"We are storytellers at the end of the day. And one of our stories is going to be about mental health.\"\u003c/p>\n\u003cp>Mulvaney says hot tempers in fast-paced kitchens and rampant drug use during and after business hours are often seen as the norm in an industry of \"stress junkies.\"\u003c/p>\n\u003cp>\"You have to be [messed] up to work in restaurants,\" he says. \"There's an acceptance that we're an industry that takes misfits.\"\u003c/p>\n\u003cp>That mentality deters some people from asking for help, even when they have a serious problem.\u003c/p>\n\u003cfigure id=\"attachment_132413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132413\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/dscf7956-c344843198ba3cfa02405133ebc46dba5e9a0ffc-e1549907430714.jpg\" alt=\"Chef Patrick Mulvaney talks with his kitchen staff as they prepare dinner at B&L restaurant.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Chef Patrick Mulvaney talks with his kitchen staff as they prepare dinner at B&L restaurant. \u003ccite>(Andrew Nixon / Capital Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A 2016 survey of more than 2,000 restaurant workers by a national nonprofit called \u003ca href=\"http://chefswithissues.com/\">Chefs with Issues\u003c/a> found that \u003ca href=\"http://www.theheirloomfoundation.org/index.html\">73 percent\u003c/a> reported suffering from multiple mental health conditions. A \u003ca href=\"https://www.samhsa.gov/data/sites/default/files/report_1959/ShortReport-1959.html?mod=article_inline\">2015 study\u003c/a> from the Substance Abuse and Mental Health Services Administration reported that food service employees had the highest rates of illicit drug use compared to 18 other occupations.\u003c/p>\n\u003cp>So, Mulvaney is working with Kaiser Permanente, WellSpace Health, and the Steinberg Institute to roll out resources for struggling bartenders, servers and chefs.\u003c/p>\n\u003cp>Earlier this year, he hosted a series of mental health first aid trainings to help restaurant workers learn the warning signs for suicide. He's hoping to create an online portal where they can take an assessment and find treatment.\u003c/p>\n\u003cp>There are chefs working on suicide prevention all over the country, and if Mulvaney's model gains traction, it could spread well beyond Sacramento.\u003c/p>\n\u003cp>\u003ca href=\"https://www.jamesbeard.org/katherine-miller\">Katherine Miller\u003c/a>, vice president of impact for the James Beard Foundation, has \u003ca href=\"https://www.jamesbeard.org/blog/its-time-to-speak-out-on-the-kitchens-toll\">written\u003c/a> about some of the pervasive issues in the restaurant industry — long hours in a busy environment, casual drug use, and the idea that stress is just part of the job.\u003c/p>\n\u003cp>She said what Mulvaney is doing on the mental health front could save lives.\u003c/p>\n\u003cp>\"For a long time, it's just not been something you talked about in this world,\" she says of mental health. \"Looking at a leader like Patrick, and having him stand up for this issue over all the other issues he could be using his voice for, means a lot. It shows young chefs in his own kitchens that it's OK to talk about the issue, it shows his peers that it's OK to talk.\"\u003c/p>\n\u003cp>Former restaurant critic Kevin Finch became concerned about the struggle of kitchen workers in Washington state more than a decade ago. He learned that employees with mental health or addiction issues were afraid to talk to their bosses. So he set up \u003ca href=\"https://www.big-table.com/about-us/\">Big Table\u003c/a>, an informal support network operating in three west coast cities.\u003c/p>\n\u003cp>He says he wants people seeking help to \"encounter another relationship rather than encounter a system.\"\u003c/p>\n\u003cp>\"So our first step is a cup of coffee, to sit down with you and figure out what's going on,\" he says. \"We see lives changed on a daily basis, and we are working on systems that allow anyone, not just someone who's a mental health professional or a social services agency, to find ways to engage.\"\u003c/p>\n\u003cp>In Sacramento, many restaurant workers are still grieving Zonca, and other chefs and bartenders who've taken their own lives over the years.\u003c/p>\n\u003cp>Bartender Laura Bruce lost a close friend to suicide, and still struggles to talk about his death.\u003c/p>\n\u003cp>\"He was always like my big brother,\" she says. \"If something bad happened, he'd show up like, 'All right, who am I fighting?' He always took care of me.\"\u003c/p>\n\u003cp>She said his death has made kitchen staff think more deeply about their co-workers' mental well-being.\u003c/p>\n\u003cp>\"There is this feeling you have to keep it all together, and if you can't keep it together, there is something wrong with you,\" she says. \"People are becoming more comfortable asking for help when they need it. Whereas before they might wash it down, people are realizing now that mental health is important and it's OK to be more vulnerable.\"\u003c/p>\n\u003cp>Mulvaney hopes to see this shift continue. He wants every kitchen in Sacramento to have at least one person trained to look for signs of suicide, and to be able to approach struggling co-workers.\u003c/p>\n\u003cp>\"What I want is someone to help us figure out how to have these conversations in a productive manner that increases mental health and reduces the stigma, so we talk about it more,\" he says. \"I want it to get better, for everybody. And I maybe want it to get better for myself, too.\"\u003c/p>\n\u003cp>\u003cstrong>Find Help\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>If you or someone you know is having suicidal thoughts, call the National Suicide Prevention Lifeline at 1-800-273-8255\u003c/li>\n\u003cli>\u003ca href=\"https://www.bensfriendshope.com/\">Ben's Friends\u003c/a> is a food and beverage industry support group based in Georgia and North Carolina. It offers hope, fellowship and a path forward to professionals who struggle with substance abuse and addiction.\u003c/li>\n\u003cli>\u003ca href=\"https://www.big-table.com/about-us/\">Big Table\u003c/a>, an organization in Washington State, and \u003ca href=\"https://thegivingkitchen.org/\">the Giving Kitchen\u003c/a>, in Atlanta, help chefs and culinary professionals access community and emergency resources.\u003c/li>\n\u003cli>Visit \u003ca href=\"http://www.wellspacehealth.org/\">wellspacehealth.org\u003c/a> or call their crisis chat line at 916-368-3111.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>This resource list comes from the James Beard Foundation and chef Patrick Mulvaney. More chef-specific resources are available at \u003c/em>\u003ca href=\"http://chefswithissues.com/resources/\">chefswithissues.com\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Becky Grunewald contributed to this story.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 Capital Public Radio. To see more, visit \u003ca href=\"http://www.capradio.org\">Capital Public Radio\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=California+Chef+Aims+To+Help+Restaurant+Workers+Prevent+Suicide&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>At six-foot-three, Patrick Mulvaney is a commanding force in his busy kitchen at B&L in the Midtown neighborhood of Sacramento. As staff prepare for a large dinner crowd, the chef strides through the restaurant's narrow back hallways, where the scent of roasted chicken wafts over dishwasher steam and clanking cookware. His gravelly speech is peppered with curse words, and he's quick to make adjustments to a tray of hors d'oeuvres or a specialty cocktail.\u003c/p>\n\u003cp>But even when it's busy, he says the servers, cooks and bartenders treat each other like family. And as \"captain of the pirate ship,\" as he calls himself, he says it's his job to make sure they're staying afloat in the chaos.\u003c/p>\n\u003cp>The chef has made a name for himself on the local and national culinary scenes, both for his widely praised\u003ca href=\"https://www.youtube.com/watch?v=lev82jMRXSQ\"> farm-to-fork\u003c/a> menus and for his leadership on causes such as \u003ca href=\"http://www.sactownmag.com/February-March-2016/Kitchen-Influential/\">homelessness\u003c/a> and \u003ca href=\"https://www.sacmag.com/2009/10/26/feasting-for-weave/\">domestic violence\u003c/a>. Now, he's channeling some of his energy into suicide prevention.\u003c/p>\n\u003cp>Mulvaney lost a longtime friend, 41-year-old local chef \u003ca href=\"https://www.sacbee.com/food-drink/restaurants/article211918844.html\">Noah Zonca\u003c/a>, in May. Zonca's son, Evani Zonca, said his father suffered from depression and addiction before his drowning death.\u003c/p>\n\u003cp>A month later, celebrity chef Anthony Bourdain took his own life. Mulvaney felt compelled to act.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"This is a place for me to help my people,\" he says. \"We are storytellers at the end of the day. And one of our stories is going to be about mental health.\"\u003c/p>\n\u003cp>Mulvaney says hot tempers in fast-paced kitchens and rampant drug use during and after business hours are often seen as the norm in an industry of \"stress junkies.\"\u003c/p>\n\u003cp>\"You have to be [messed] up to work in restaurants,\" he says. \"There's an acceptance that we're an industry that takes misfits.\"\u003c/p>\n\u003cp>That mentality deters some people from asking for help, even when they have a serious problem.\u003c/p>\n\u003cfigure id=\"attachment_132413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132413\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/dscf7956-c344843198ba3cfa02405133ebc46dba5e9a0ffc-e1549907430714.jpg\" alt=\"Chef Patrick Mulvaney talks with his kitchen staff as they prepare dinner at B&L restaurant.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Chef Patrick Mulvaney talks with his kitchen staff as they prepare dinner at B&L restaurant. \u003ccite>(Andrew Nixon / Capital Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A 2016 survey of more than 2,000 restaurant workers by a national nonprofit called \u003ca href=\"http://chefswithissues.com/\">Chefs with Issues\u003c/a> found that \u003ca href=\"http://www.theheirloomfoundation.org/index.html\">73 percent\u003c/a> reported suffering from multiple mental health conditions. A \u003ca href=\"https://www.samhsa.gov/data/sites/default/files/report_1959/ShortReport-1959.html?mod=article_inline\">2015 study\u003c/a> from the Substance Abuse and Mental Health Services Administration reported that food service employees had the highest rates of illicit drug use compared to 18 other occupations.\u003c/p>\n\u003cp>So, Mulvaney is working with Kaiser Permanente, WellSpace Health, and the Steinberg Institute to roll out resources for struggling bartenders, servers and chefs.\u003c/p>\n\u003cp>Earlier this year, he hosted a series of mental health first aid trainings to help restaurant workers learn the warning signs for suicide. He's hoping to create an online portal where they can take an assessment and find treatment.\u003c/p>\n\u003cp>There are chefs working on suicide prevention all over the country, and if Mulvaney's model gains traction, it could spread well beyond Sacramento.\u003c/p>\n\u003cp>\u003ca href=\"https://www.jamesbeard.org/katherine-miller\">Katherine Miller\u003c/a>, vice president of impact for the James Beard Foundation, has \u003ca href=\"https://www.jamesbeard.org/blog/its-time-to-speak-out-on-the-kitchens-toll\">written\u003c/a> about some of the pervasive issues in the restaurant industry — long hours in a busy environment, casual drug use, and the idea that stress is just part of the job.\u003c/p>\n\u003cp>She said what Mulvaney is doing on the mental health front could save lives.\u003c/p>\n\u003cp>\"For a long time, it's just not been something you talked about in this world,\" she says of mental health. \"Looking at a leader like Patrick, and having him stand up for this issue over all the other issues he could be using his voice for, means a lot. It shows young chefs in his own kitchens that it's OK to talk about the issue, it shows his peers that it's OK to talk.\"\u003c/p>\n\u003cp>Former restaurant critic Kevin Finch became concerned about the struggle of kitchen workers in Washington state more than a decade ago. He learned that employees with mental health or addiction issues were afraid to talk to their bosses. So he set up \u003ca href=\"https://www.big-table.com/about-us/\">Big Table\u003c/a>, an informal support network operating in three west coast cities.\u003c/p>\n\u003cp>He says he wants people seeking help to \"encounter another relationship rather than encounter a system.\"\u003c/p>\n\u003cp>\"So our first step is a cup of coffee, to sit down with you and figure out what's going on,\" he says. \"We see lives changed on a daily basis, and we are working on systems that allow anyone, not just someone who's a mental health professional or a social services agency, to find ways to engage.\"\u003c/p>\n\u003cp>In Sacramento, many restaurant workers are still grieving Zonca, and other chefs and bartenders who've taken their own lives over the years.\u003c/p>\n\u003cp>Bartender Laura Bruce lost a close friend to suicide, and still struggles to talk about his death.\u003c/p>\n\u003cp>\"He was always like my big brother,\" she says. \"If something bad happened, he'd show up like, 'All right, who am I fighting?' He always took care of me.\"\u003c/p>\n\u003cp>She said his death has made kitchen staff think more deeply about their co-workers' mental well-being.\u003c/p>\n\u003cp>\"There is this feeling you have to keep it all together, and if you can't keep it together, there is something wrong with you,\" she says. \"People are becoming more comfortable asking for help when they need it. Whereas before they might wash it down, people are realizing now that mental health is important and it's OK to be more vulnerable.\"\u003c/p>\n\u003cp>Mulvaney hopes to see this shift continue. He wants every kitchen in Sacramento to have at least one person trained to look for signs of suicide, and to be able to approach struggling co-workers.\u003c/p>\n\u003cp>\"What I want is someone to help us figure out how to have these conversations in a productive manner that increases mental health and reduces the stigma, so we talk about it more,\" he says. \"I want it to get better, for everybody. And I maybe want it to get better for myself, too.\"\u003c/p>\n\u003cp>\u003cstrong>Find Help\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>If you or someone you know is having suicidal thoughts, call the National Suicide Prevention Lifeline at 1-800-273-8255\u003c/li>\n\u003cli>\u003ca href=\"https://www.bensfriendshope.com/\">Ben's Friends\u003c/a> is a food and beverage industry support group based in Georgia and North Carolina. It offers hope, fellowship and a path forward to professionals who struggle with substance abuse and addiction.\u003c/li>\n\u003cli>\u003ca href=\"https://www.big-table.com/about-us/\">Big Table\u003c/a>, an organization in Washington State, and \u003ca href=\"https://thegivingkitchen.org/\">the Giving Kitchen\u003c/a>, in Atlanta, help chefs and culinary professionals access community and emergency resources.\u003c/li>\n\u003cli>Visit \u003ca href=\"http://www.wellspacehealth.org/\">wellspacehealth.org\u003c/a> or call their crisis chat line at 916-368-3111.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>This resource list comes from the James Beard Foundation and chef Patrick Mulvaney. More chef-specific resources are available at \u003c/em>\u003ca href=\"http://chefswithissues.com/resources/\">chefswithissues.com\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ci>by \u003ca href=\"https://www.7x7.com/community/nickczap\">Nick Czap\u003c/a>\u003c/i>\u003c/p>\n\u003cp>Of the six paramitas—or perfections—of practice in Zen Buddhism, the first is generosity. Within the context of Buddhism, there's a curious twist to generosity, because when you consider an act of generosity in light of the interconnectedness of all things, it follows that there is no difference between the giver, the gift, and the receiver.\u003c/p>\n\u003cp>And while I'm not a Buddhist myself, a recent evening at Greens, on which I felt a particular oneness with the food, leads me to think there may be some truth to the idea.\u003c/p>\n\u003cp>There was another element at work as well, a longstanding affection for a San Francisco landmark that early on had shaped my perception of just how powerful the experience of eating at a restaurant could be, while demonstrating that vegetarian cuisine was as worthy of respect and reverence as any other.\u003c/p>\n\u003cp>As a newly minted San Franciscan, my first visit to \u003ca href=\"https://greensrestaurant.com/\">Greens\u003c/a> in the early 1990s was a revelation. A strict vegetarian at the time, my outlook on restaurants of the genre—shaped by leftist food co-op cafes, various Hare Krishna establishments, and the no-longer-extant British chain, Cranks—was correspondingly bleak. Imagine, then, the thrill of that long-ago summer evening in a vast, airy dining room, elegantly furnished and brilliantly illuminated by a Golden Gate sunset, and of food so beautiful, flavorful, and nourishing that it left an herbivore flushed with gratitude, and his omnivorous relatives feeling that they hadn't missed a thing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the course of some recent outings to Fort Mason—for art fairs, open studios, and the odd beer-quenched afternoon at \u003ca href=\"https://www.7x7.com/first-taste-radhaus-beer-hall-fort-mason-2597192826.html\">Radhaus\u003c/a>—it occurred to me that Greens and I were due for a reunion. Coincidentally, Greens, which turns 40 this July, was at a pivotal juncture, having just emerged from a protracted closure, with a new chef in the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_132352\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132352\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x.jpg\" alt=\"Looking outside from inside Greens\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">\"When you walk in the door and have that beautiful experience of space, looking out at the bridge and the headlands and the bay, you really do feel transformed,\" said longtime chef Annie Somerville of Greens' interior. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Considering how radical it seemed in the early '90s, one wonders what SF made of Greens when it opened on the site of a former military base in 1979. The restaurant was founded by the San Francisco Zen Center, an organization that encompasses three Soto Zen Buddhist practice communities—at Green Gulch Farm in Marin, City Center in San Francisco, and Tassajara in the Ventana Wilderness. The vegetarian food at Tassajara—which invites members of the public for retreats in spring and summer—was very popular with visitors from the Bay Area, and the community surmised that the same food could attract a following in the city. A restaurant could serve as a place for Zen trainees to work and practice together, and if it succeeded, could help support the Zen Center financially.\u003c/p>\n\u003cp>Green's executive chef, Annie Somerville, came to the restaurant in 1981 after working in the kitchen at the Zen Center in SF, and as the head cook at Tassajara. \"When I came to Greens,\" she said with a note of amusement, \"it was supposed to be just a short stint.\" She worked alongside the restaurant's first chef, Deborah Madison, who established a culinary tone that continues to this day. \"I give credit to Deborah Madison for that—taking produce and turning it into something very beautiful on the plate.\"\u003c/p>\n\u003cp>Somerville emphasized that the success of the restaurant also owed much to its location. \"A lot of the experience of Greens is not just the food. When you walk in the door and have that beautiful experience of space, looking out at the bridge and the headlands and the bay, you really do feel transformed. At that point, 50 percent of our job is done.\"\u003c/p>\n\u003cp>Early last year, Somerville began gradually reducing her involvement in the restaurant's day-to-day operations. \"I've worked at Greens for 37 years,\" she said. \"It's very much a part of my life. But I can just say that at some point you know it's time for change. It was time for me to step back, and it was time for the restaurant for me to step back.\" To that end, in the middle of last year, Greens hired Denise St. Onge, an experienced young chef, as its chef de cuisine. When I met with St. Onge recently, she talked about her personal connection to Greens.\u003c/p>\n\u003cfigure id=\"attachment_132353\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132353\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-1.jpg\" alt=\"Greens' new chef de cuisine, Denise St. Onge, at Green Gulch Farm in Marin.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Greens' new chef de cuisine, Denise St. Onge, at Green Gulch Farm in Marin. \u003ccite>(Nader Khouri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>St. Onge, who is half-Thai, was raised Buddhist and grew up both in Thailand and in the Oakland hills. \"My mother was a chef in Oakland, at the Vulcan Cafe,\" she said, \"and my sister and I traveled a lot as kids, and became foodies naturally through that experience. My mom passed away from cancer in 1998, and during that journey with her, we started a vegetarian macrobiotic diet, did a lot of meditation, and came to Greens a lot. It was probably 1995. I always thought it was a really beautiful restaurant and institution, and a very peaceful place.\"\u003c/p>\n\u003cp>After studying international relations at SF State, St. Onge decided she wanted to cook. \"I started off as a stage at Michael Mina,\" which at the time was one of only two two-Michelin-star restaurants in the city, \"and worked for free until they hired me.\" In the years that followed, she worked at a number of the city's most highly regarded restaurants, including Gary Danko, SPQR, Prospect, and Atelier Crenn. Greens, as it happened, would prove to be something of a baptism by fire.\u003c/p>\n\u003cp>On June 20, shortly after St. Onge was hired, a blaze broke out in the kitchen's ventilation system. Greens announced that it would be \"closed for a few weeks\" to repair the damage. Fire inspectors, however, discovered a number of issues, which led to a decision to replace the entire kitchen, and a closure that would ultimately last four months. The reopening in mid-October, in the midst of a socially conscious investing conference at Fort Mason, was anything but soft. Greens' general manager, Min Kim, described the scenario: \"Denise had to execute a full dining room and 26 other private events in three and a half days. After that, we were ready for anything.\"\u003c/p>\n\u003cp>On an evening in mid-December, Greens seemed to be fully back in its groove. The only discernible difference was that the dining room looked especially snappy, its new chairs and carpets, and a fresh coat of paint a fringe benefit of the four-month closure. The sun had not quite set, and from our table by the window, my wife and I could just make out the fog-cloaked towers of the bridge and the masts of the sailboats lilting gently in the nearby marina. The mood was serene, the lighting soft, a refreshing respite from the glare of the halogens favored by so many restaurants in an age of social media.\u003c/p>\n\u003cp>As we took turns nipping into a bowl of almonds that had been tossed in olive oil and sea salt and slow-roasted to a brilliant crunch, I sipped a brisk, bright negroni—a blend of Botanist Islay dry gin, Carpano Antica sweet vermouth, and the bitter apéritif liqueur, Gran Classico.\u003c/p>\n\u003cfigure id=\"attachment_132354\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132354\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-2.jpg\" alt=\"A carrot-ginger soup garnished with a plump falafel.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">On a recent evening, dinner began with a carrot-ginger soup garnished with a plump falafel. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a first course, I chose carrot-ginger soup. Delightfully colorful, a rich orange-ocher, it was garnished with a single, plump falafel and some juicy micro greens—radish or arugula, possibly. Warm, sweet, and savory with a subtle gingery kick, it was comforting, fortifying, and invigorating all at once.\u003c/p>\n\u003cp>We then shared a wonderfully sweet and juicy Warren pear, poached in white wine and mulling spices, charcoal-grilled, and garnished with spicy greens in a tangy vinaigrette and a scattering of toasted hazelnuts. Equally scrumptious was a dish of griddle cakes—gently seared, delicately savory rounds made from a batter of cheddar cauliflower florets, egg yolk, feta cheese, chili flakes, scallions, and the Mexican corn flour masa harina.\u003c/p>\n\u003cp>For the main, we divvied up a pizza, a handsome pie with a crisp-crumbly crust—made from a mix of cornmeal and ultra-finely-ground 00 flour—topped with roasted squash, caramelized onion, Asiago and goat cheese, and an assertively flavorful pesto made from pine nuts, scallions, Parmigiano-Reggiano, garlic, and olive oil.\u003c/p>\n\u003cp>Of the five enticing desserts, we chose two: a warm and fragrant apple galette à la house-made butter pecan ice cream; and a spot-on butterscotch pot de crème topped with a delectably crisp and buttery-sweet cacao nib tuile.\u003c/p>\n\u003cp>If the food felt familiar, and reassuringly so, it's because St. Onge is as keenly interested in where Greens came from as where it's going. \"I've been studying the Greens cookbooks,\" she said, \"and looking through all of our files of past menus,\" studying the influences that Madison first brought to the kitchen, and the way the food had evolved during Somerville's tenure. \"I personally have a lot of ideas about where we can grow on the menu, incorporating more vegan options, and also incorporating Zen Buddhist heritage.\"\u003c/p>\n\u003cfigure id=\"attachment_132355\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132355\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-3.jpg\" alt=\"Cauliflower griddlecakes.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Cauliflower griddlecakes. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somerville, who still shops for the restaurant at the Ferry Plaza farmers' market and makes herself available for menu ideas and other consultations, expressed a deep trust in St. Onge's instincts. \"Denise is much younger than I am, and has worked in a number of great restaurants,\" she said. \"We're lucky to have someone there who has a sense of the place and respects it. We're a time-honored place, and at the same time, people want change. It's good to let things evolve. If a dish clicks, the customers will tell us. And we listen to them.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/greens-restaurant-celebrates-40-years-2627114758.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>by \u003ca href=\"https://www.7x7.com/community/nickczap\">Nick Czap\u003c/a>\u003c/i>\u003c/p>\n\u003cp>Of the six paramitas—or perfections—of practice in Zen Buddhism, the first is generosity. Within the context of Buddhism, there's a curious twist to generosity, because when you consider an act of generosity in light of the interconnectedness of all things, it follows that there is no difference between the giver, the gift, and the receiver.\u003c/p>\n\u003cp>And while I'm not a Buddhist myself, a recent evening at Greens, on which I felt a particular oneness with the food, leads me to think there may be some truth to the idea.\u003c/p>\n\u003cp>There was another element at work as well, a longstanding affection for a San Francisco landmark that early on had shaped my perception of just how powerful the experience of eating at a restaurant could be, while demonstrating that vegetarian cuisine was as worthy of respect and reverence as any other.\u003c/p>\n\u003cp>As a newly minted San Franciscan, my first visit to \u003ca href=\"https://greensrestaurant.com/\">Greens\u003c/a> in the early 1990s was a revelation. A strict vegetarian at the time, my outlook on restaurants of the genre—shaped by leftist food co-op cafes, various Hare Krishna establishments, and the no-longer-extant British chain, Cranks—was correspondingly bleak. Imagine, then, the thrill of that long-ago summer evening in a vast, airy dining room, elegantly furnished and brilliantly illuminated by a Golden Gate sunset, and of food so beautiful, flavorful, and nourishing that it left an herbivore flushed with gratitude, and his omnivorous relatives feeling that they hadn't missed a thing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the course of some recent outings to Fort Mason—for art fairs, open studios, and the odd beer-quenched afternoon at \u003ca href=\"https://www.7x7.com/first-taste-radhaus-beer-hall-fort-mason-2597192826.html\">Radhaus\u003c/a>—it occurred to me that Greens and I were due for a reunion. Coincidentally, Greens, which turns 40 this July, was at a pivotal juncture, having just emerged from a protracted closure, with a new chef in the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_132352\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132352\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x.jpg\" alt=\"Looking outside from inside Greens\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">\"When you walk in the door and have that beautiful experience of space, looking out at the bridge and the headlands and the bay, you really do feel transformed,\" said longtime chef Annie Somerville of Greens' interior. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Considering how radical it seemed in the early '90s, one wonders what SF made of Greens when it opened on the site of a former military base in 1979. The restaurant was founded by the San Francisco Zen Center, an organization that encompasses three Soto Zen Buddhist practice communities—at Green Gulch Farm in Marin, City Center in San Francisco, and Tassajara in the Ventana Wilderness. The vegetarian food at Tassajara—which invites members of the public for retreats in spring and summer—was very popular with visitors from the Bay Area, and the community surmised that the same food could attract a following in the city. A restaurant could serve as a place for Zen trainees to work and practice together, and if it succeeded, could help support the Zen Center financially.\u003c/p>\n\u003cp>Green's executive chef, Annie Somerville, came to the restaurant in 1981 after working in the kitchen at the Zen Center in SF, and as the head cook at Tassajara. \"When I came to Greens,\" she said with a note of amusement, \"it was supposed to be just a short stint.\" She worked alongside the restaurant's first chef, Deborah Madison, who established a culinary tone that continues to this day. \"I give credit to Deborah Madison for that—taking produce and turning it into something very beautiful on the plate.\"\u003c/p>\n\u003cp>Somerville emphasized that the success of the restaurant also owed much to its location. \"A lot of the experience of Greens is not just the food. When you walk in the door and have that beautiful experience of space, looking out at the bridge and the headlands and the bay, you really do feel transformed. At that point, 50 percent of our job is done.\"\u003c/p>\n\u003cp>Early last year, Somerville began gradually reducing her involvement in the restaurant's day-to-day operations. \"I've worked at Greens for 37 years,\" she said. \"It's very much a part of my life. But I can just say that at some point you know it's time for change. It was time for me to step back, and it was time for the restaurant for me to step back.\" To that end, in the middle of last year, Greens hired Denise St. Onge, an experienced young chef, as its chef de cuisine. When I met with St. Onge recently, she talked about her personal connection to Greens.\u003c/p>\n\u003cfigure id=\"attachment_132353\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132353\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-1.jpg\" alt=\"Greens' new chef de cuisine, Denise St. Onge, at Green Gulch Farm in Marin.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Greens' new chef de cuisine, Denise St. Onge, at Green Gulch Farm in Marin. \u003ccite>(Nader Khouri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>St. Onge, who is half-Thai, was raised Buddhist and grew up both in Thailand and in the Oakland hills. \"My mother was a chef in Oakland, at the Vulcan Cafe,\" she said, \"and my sister and I traveled a lot as kids, and became foodies naturally through that experience. My mom passed away from cancer in 1998, and during that journey with her, we started a vegetarian macrobiotic diet, did a lot of meditation, and came to Greens a lot. It was probably 1995. I always thought it was a really beautiful restaurant and institution, and a very peaceful place.\"\u003c/p>\n\u003cp>After studying international relations at SF State, St. Onge decided she wanted to cook. \"I started off as a stage at Michael Mina,\" which at the time was one of only two two-Michelin-star restaurants in the city, \"and worked for free until they hired me.\" In the years that followed, she worked at a number of the city's most highly regarded restaurants, including Gary Danko, SPQR, Prospect, and Atelier Crenn. Greens, as it happened, would prove to be something of a baptism by fire.\u003c/p>\n\u003cp>On June 20, shortly after St. Onge was hired, a blaze broke out in the kitchen's ventilation system. Greens announced that it would be \"closed for a few weeks\" to repair the damage. Fire inspectors, however, discovered a number of issues, which led to a decision to replace the entire kitchen, and a closure that would ultimately last four months. The reopening in mid-October, in the midst of a socially conscious investing conference at Fort Mason, was anything but soft. Greens' general manager, Min Kim, described the scenario: \"Denise had to execute a full dining room and 26 other private events in three and a half days. After that, we were ready for anything.\"\u003c/p>\n\u003cp>On an evening in mid-December, Greens seemed to be fully back in its groove. The only discernible difference was that the dining room looked especially snappy, its new chairs and carpets, and a fresh coat of paint a fringe benefit of the four-month closure. The sun had not quite set, and from our table by the window, my wife and I could just make out the fog-cloaked towers of the bridge and the masts of the sailboats lilting gently in the nearby marina. The mood was serene, the lighting soft, a refreshing respite from the glare of the halogens favored by so many restaurants in an age of social media.\u003c/p>\n\u003cp>As we took turns nipping into a bowl of almonds that had been tossed in olive oil and sea salt and slow-roasted to a brilliant crunch, I sipped a brisk, bright negroni—a blend of Botanist Islay dry gin, Carpano Antica sweet vermouth, and the bitter apéritif liqueur, Gran Classico.\u003c/p>\n\u003cfigure id=\"attachment_132354\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132354\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-2.jpg\" alt=\"A carrot-ginger soup garnished with a plump falafel.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">On a recent evening, dinner began with a carrot-ginger soup garnished with a plump falafel. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a first course, I chose carrot-ginger soup. Delightfully colorful, a rich orange-ocher, it was garnished with a single, plump falafel and some juicy micro greens—radish or arugula, possibly. Warm, sweet, and savory with a subtle gingery kick, it was comforting, fortifying, and invigorating all at once.\u003c/p>\n\u003cp>We then shared a wonderfully sweet and juicy Warren pear, poached in white wine and mulling spices, charcoal-grilled, and garnished with spicy greens in a tangy vinaigrette and a scattering of toasted hazelnuts. Equally scrumptious was a dish of griddle cakes—gently seared, delicately savory rounds made from a batter of cheddar cauliflower florets, egg yolk, feta cheese, chili flakes, scallions, and the Mexican corn flour masa harina.\u003c/p>\n\u003cp>For the main, we divvied up a pizza, a handsome pie with a crisp-crumbly crust—made from a mix of cornmeal and ultra-finely-ground 00 flour—topped with roasted squash, caramelized onion, Asiago and goat cheese, and an assertively flavorful pesto made from pine nuts, scallions, Parmigiano-Reggiano, garlic, and olive oil.\u003c/p>\n\u003cp>Of the five enticing desserts, we chose two: a warm and fragrant apple galette à la house-made butter pecan ice cream; and a spot-on butterscotch pot de crème topped with a delectably crisp and buttery-sweet cacao nib tuile.\u003c/p>\n\u003cp>If the food felt familiar, and reassuringly so, it's because St. Onge is as keenly interested in where Greens came from as where it's going. \"I've been studying the Greens cookbooks,\" she said, \"and looking through all of our files of past menus,\" studying the influences that Madison first brought to the kitchen, and the way the food had evolved during Somerville's tenure. \"I personally have a lot of ideas about where we can grow on the menu, incorporating more vegan options, and also incorporating Zen Buddhist heritage.\"\u003c/p>\n\u003cfigure id=\"attachment_132355\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132355\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-3.jpg\" alt=\"Cauliflower griddlecakes.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Cauliflower griddlecakes. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somerville, who still shops for the restaurant at the Ferry Plaza farmers' market and makes herself available for menu ideas and other consultations, expressed a deep trust in St. Onge's instincts. \"Denise is much younger than I am, and has worked in a number of great restaurants,\" she said. \"We're lucky to have someone there who has a sense of the place and respects it. We're a time-honored place, and at the same time, people want change. It's good to let things evolve. If a dish clicks, the customers will tell us. And we listen to them.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/greens-restaurant-celebrates-40-years-2627114758.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Chris Cosentino's Grilled Cheese",
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"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>I loved grilled cheese sandwiches as a kid, and I still love them, so I decided to feature them on the menu at Cockscomb right from the start. But this isn’t Grandma’s grilled cheese sandwich, this is a decadent version with all the trimmings to make it an indulgence.\u003c/p>\n\u003cp>Creamy Taleggio cheese melts perfectly and has just enough of that funky cheese flavor to make it wonderfully interesting. Italian Taleggio takes its name from the valley of Taleggio. It’s a semi-soft, saltwater washed-rind cheese that smells stronger than it tastes and dates back to Roman times. For me, gilding the sandwich with a fried duck egg and topping it with freshly shaved truffles makes for perfection!\u003c/p>\n\u003ch2>Grilled Cheese, Duck Egg & Honey\u003c/h2>\n\u003cp>\u003ci>Serves 1\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132327\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132327\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/DSCF4316-e1549317914751.jpg\" alt=\"Chris Cosentino's decadent, next level grilled cheese.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chris Cosentino's decadent, next level grilled cheese. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 slices white sourdough bread\u003c/li>\n\u003cli>4 ounces Taleggio cheese\u003c/li>\n\u003cli>2 ounces unsalted butter\u003c/li>\n\u003cli>1 duck egg\u003c/li>\n\u003cli>1 teaspoon honey\u003c/li>\n\u003cli>Fresh truffle slices, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Slice the cheese and gently flatten it so that it fits the surface of one slice of bread. Top with the second slice of bread.\u003c/li>\n\u003cli>Heat a nonstick pan over medium heat, add half of the butter and when melted, add the sandwich. Cook until golden brown then turn and cook the other side.\u003c/li>\n\u003cli>In a separate pan, melt the remaining butter; gently break the egg into the pan and cook until the white is set and the yolk is still runny. Using a spatula, set the egg on the cooked sandwich and place on a warm plate.\u003c/li>\n\u003cli>Season the yolk with salt and drizzle the honey over the egg and sandwich. Shave truffle slices over the top to garnish, if available. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>I loved grilled cheese sandwiches as a kid, and I still love them, so I decided to feature them on the menu at Cockscomb right from the start. But this isn’t Grandma’s grilled cheese sandwich, this is a decadent version with all the trimmings to make it an indulgence.\u003c/p>\n\u003cp>Creamy Taleggio cheese melts perfectly and has just enough of that funky cheese flavor to make it wonderfully interesting. Italian Taleggio takes its name from the valley of Taleggio. It’s a semi-soft, saltwater washed-rind cheese that smells stronger than it tastes and dates back to Roman times. For me, gilding the sandwich with a fried duck egg and topping it with freshly shaved truffles makes for perfection!\u003c/p>\n\u003ch2>Grilled Cheese, Duck Egg & Honey\u003c/h2>\n\u003cp>\u003ci>Serves 1\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132327\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132327\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/DSCF4316-e1549317914751.jpg\" alt=\"Chris Cosentino's decadent, next level grilled cheese.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chris Cosentino's decadent, next level grilled cheese. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 slices white sourdough bread\u003c/li>\n\u003cli>4 ounces Taleggio cheese\u003c/li>\n\u003cli>2 ounces unsalted butter\u003c/li>\n\u003cli>1 duck egg\u003c/li>\n\u003cli>1 teaspoon honey\u003c/li>\n\u003cli>Fresh truffle slices, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Slice the cheese and gently flatten it so that it fits the surface of one slice of bread. Top with the second slice of bread.\u003c/li>\n\u003cli>Heat a nonstick pan over medium heat, add half of the butter and when melted, add the sandwich. Cook until golden brown then turn and cook the other side.\u003c/li>\n\u003cli>In a separate pan, melt the remaining butter; gently break the egg into the pan and cook until the white is set and the yolk is still runny. Using a spatula, set the egg on the cooked sandwich and place on a warm plate.\u003c/li>\n\u003cli>Season the yolk with salt and drizzle the honey over the egg and sandwich. Shave truffle slices over the top to garnish, if available. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chefs Recipes: Chris Cosentino’s Whole Roasted Petrale Sole with Brown Butter & Chanterelles",
"title": "Celebrity Chefs Recipes: Chris Cosentino’s Whole Roasted Petrale Sole with Brown Butter & Chanterelles",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>One of the highlights of my moving to San Francisco was finding all of the amazing fish available for cooking, and for me, Petrale sole is among the best fishes for eating. Whether whole or filleted, the firm flesh is mild in flavor and delicious when simply prepared with brown butter and lemon. It’s also the perfect foil for partnering with other ingredients, and one of my favorites is with the woodsy flavor of chanterelles. I first tasted the two together with my friend, the French chef Pierre Koffmann.\u003c/p>\n\u003cp>When preparing the whole fish, remove all of the scales from the Petrale, remove the guts and trim the fins, or have your fishmonger do it for you. Then, wipe down the fish again to make sure it is clean and dry. I also like to score the fish to ensure even cooking — it allows the butter and all of the flavors from the pan to better penetrate the flesh.\u003c/p>\n\u003cp>This is a quick recipe to make and is an elegant dish when presented on a large platter.\u003c/p>\n\u003ch2>Whole Roasted Petrale Sole with Brown Butter & Chanterelles\u003c/h2>\n\u003cp>\u003ci>Makes 1-2 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/sole-final.jpg\" alt=\"Chris Cosentino’s Whole Roasted Petrale Sole with Brown Butter & Chanterelles\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-132266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chris Cosentino’s Whole Roasted Petrale Sole with Brown Butter & Chanterelles \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 whole Petrale sole, head on, scaled and cleaned, about 10 ounces to 1 pound \u003c/li>\n\u003cli>4 ounces unsalted butter\u003c/li>\n\u003cli>4 ounces chanterelles\u003c/li>\n\u003cli>1 shallot, thinly sliced\u003c/li>\n\u003cli>8 mint leaves, torn into small pieces\u003c/li>\n\u003cli>1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>¼ teaspoon freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 450℉. Using paper towels, pat the fish dry and season with salt and pepper. Trim the fins and score the fish along the backbone on each side.\u003c/li>\n\u003cli>Heat a large non-stick saute pan over high heat and add the butter. When it is melted and begins to bubble, add the Petrale sole, presentation side down. \u003c/li>\n\u003cli>Cook, basting with the butter in the pan until skin is golden and the butter begins to brown, about 2 minutes. \u003c/li>\n\u003cli>Turn the fish and baste again. Sprinkle the shallots and chanterelles in the butter next to the fish. Transfer the pan to the oven and cook until the fish is just opaque, about 4 minutes. \u003c/li>\n\u003cli>Remove from the oven and carefully remove any small fin bones with tweezers. \u003c/li>\n\u003cli>Using a large spatula, remove the fish from the pan and place on a large platter. You can serve as is or, if you wish, you can remove the large bones, head and tail, carefully, keeping each filet whole.\u003c/li>\n\u003cli>In the same pan, stir the remaining chanterelles, shallots and butter together. Add the mint leaves and squeeze lemon juice into the hot pan, stirring to make the sauce. Taste and adjust the seasoning. \u003c/li>\n\u003cli>Carefully spoon the sautéed chanterelles over the fish and pour over the lemon butter sauce. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>One of the highlights of my moving to San Francisco was finding all of the amazing fish available for cooking, and for me, Petrale sole is among the best fishes for eating. Whether whole or filleted, the firm flesh is mild in flavor and delicious when simply prepared with brown butter and lemon. It’s also the perfect foil for partnering with other ingredients, and one of my favorites is with the woodsy flavor of chanterelles. I first tasted the two together with my friend, the French chef Pierre Koffmann.\u003c/p>\n\u003cp>When preparing the whole fish, remove all of the scales from the Petrale, remove the guts and trim the fins, or have your fishmonger do it for you. Then, wipe down the fish again to make sure it is clean and dry. I also like to score the fish to ensure even cooking — it allows the butter and all of the flavors from the pan to better penetrate the flesh.\u003c/p>\n\u003cp>This is a quick recipe to make and is an elegant dish when presented on a large platter.\u003c/p>\n\u003ch2>Whole Roasted Petrale Sole with Brown Butter & Chanterelles\u003c/h2>\n\u003cp>\u003ci>Makes 1-2 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/sole-final.jpg\" alt=\"Chris Cosentino’s Whole Roasted Petrale Sole with Brown Butter & Chanterelles\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-132266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chris Cosentino’s Whole Roasted Petrale Sole with Brown Butter & Chanterelles \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 whole Petrale sole, head on, scaled and cleaned, about 10 ounces to 1 pound \u003c/li>\n\u003cli>4 ounces unsalted butter\u003c/li>\n\u003cli>4 ounces chanterelles\u003c/li>\n\u003cli>1 shallot, thinly sliced\u003c/li>\n\u003cli>8 mint leaves, torn into small pieces\u003c/li>\n\u003cli>1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>¼ teaspoon freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 450℉. Using paper towels, pat the fish dry and season with salt and pepper. Trim the fins and score the fish along the backbone on each side.\u003c/li>\n\u003cli>Heat a large non-stick saute pan over high heat and add the butter. When it is melted and begins to bubble, add the Petrale sole, presentation side down. \u003c/li>\n\u003cli>Cook, basting with the butter in the pan until skin is golden and the butter begins to brown, about 2 minutes. \u003c/li>\n\u003cli>Turn the fish and baste again. Sprinkle the shallots and chanterelles in the butter next to the fish. Transfer the pan to the oven and cook until the fish is just opaque, about 4 minutes. \u003c/li>\n\u003cli>Remove from the oven and carefully remove any small fin bones with tweezers. \u003c/li>\n\u003cli>Using a large spatula, remove the fish from the pan and place on a large platter. You can serve as is or, if you wish, you can remove the large bones, head and tail, carefully, keeping each filet whole.\u003c/li>\n\u003cli>In the same pan, stir the remaining chanterelles, shallots and butter together. Add the mint leaves and squeeze lemon juice into the hot pan, stirring to make the sauce. Taste and adjust the seasoning. \u003c/li>\n\u003cli>Carefully spoon the sautéed chanterelles over the fish and pour over the lemon butter sauce. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chefs Recipes: Chris Cosentino’s Beef Tartare with Sprouts and Crusty Bread",
"title": "Celebrity Chefs Recipes: Chris Cosentino’s Beef Tartare with Sprouts and Crusty Bread",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Beef for most of us refers to young steers or boy cattle because most people don’t think about the meat from dairy cows. Dairy cows are aged to about seven years and they are coddled, loved and cared for which leads to marbled meat that is mature and full of flavor. Dry aging that meat removes much of the moisture and develops the flavor even more...I call it Antique Beef. It’s delicious and perfect for my version of beef tartare, although you can choose a more traditional lean cut for this dish.\u003c/p>\n\u003cp>Aged beef doesn’t always look pretty but once you cut away the dry, oxidized, outer layer it reveals a dark mahogany version of the steak inside. To make tartare, many chefs like to cut the meat into small dice, but, for me, it makes the final dish too chewy. I want the full flavor to be released and a soft mouthfeel — that means grinding the meat. Make sure that the meat is cold, the grinder is chilled in the freezer, and all of the utensils are cool. This ensures that the fat doesn’t melt into the meat.\u003c/p>\n\u003cp>I like to serve my tartare with toasted bread that has been rubbed with the skin side of a lemon, flavoring the bread lightly with the lemon oil. Mixing the egg yolk into the meat and stirring it together with everything on the plate, then spreading it over the bread makes a decadent sandwich that you can really get your teeth into...a great meal!\u003c/p>\n\u003ch2>Beef Tartare with Sprouts and Crusty Bread\u003c/h2>\n\u003cp>\u003ci>Serves 2\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132215\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/DSCF4296-e1548178869798.jpg\" alt=\"Chris Cosentino's beef tartare made with antique beef.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-132215\">\u003cfigcaption class=\"wp-caption-text\">Chris Cosentino's beef tartare made with antique beef. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>8 - 10 ounces lean, dry-aged beef such as top sirloin, trimmed of fat\u003c/li>\n\u003cli>1 shallot, minced\u003c/li>\n\u003cli>2 tablespoons nonpareil capers\u003c/li>\n\u003cli>2 tablespoons minced chives\u003c/li>\n\u003cli>1/4 teaspoon finely grated lemon zest\u003c/li>\n\u003cli>Pinch freshly ground black pepper\u003c/li>\n\u003cli>Pinch Aleppo pepper\u003c/li>\n\u003cli>Smoked sea salt flakes\u003c/li>\n\u003cli>1 tablespoon extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Ingredients for serving:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 egg yolks\u003c/li>\n\u003cli>Aleppo chile\u003c/li>\n\u003cli>Smoked sea salt flakes\u003c/li>\n\u003cli>Alfalfa & mixed sprouts\u003c/li>\n\u003cli>Chive blossoms\u003c/li>\n\u003cli>Finely grated lemon zest\u003c/li>\n\u003cli>Freshly grated horseradish\u003c/li>\n\u003cli>4 slices of toasted hearty, whole grain bread\u003c/li>\n\u003cli>1 lemon, for flavoring the bread\u003c/li>\n\u003cli>Lemon wedges, optional\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Trim the beef, removing any fat and silverskin, and cut into long strips.\u003c/li>\n\u003cli>In a chilled meat grinder fitted with a large grinding plate/dye, grind the beef into a large chilled bowl. Gently stir in the shallots, capers, chives, lemon zest, pepper, Aleppo pepper, and salt. Drizzle in olive oil, then squeeze in a little lemon juice, stirring carefully.\u003c/li>\n\u003cli>To serve the tartare: Set two metal rings on two serving plates and fill each with the tartare. Make a small divot in the surface of the meat and gently place an egg yolk in each of the divots. Sprinkle with Aleppo pepper, black pepper, and salt. Garnish with sprouts, chive blossoms, lemon zest, and a light grating of fresh horseradish.\u003c/li>\n\u003cli>Serve immediately with toasted bread, rubbed with the skin of the lemon, and lemon wedges.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Beef for most of us refers to young steers or boy cattle because most people don’t think about the meat from dairy cows. Dairy cows are aged to about seven years and they are coddled, loved and cared for which leads to marbled meat that is mature and full of flavor. Dry aging that meat removes much of the moisture and develops the flavor even more...I call it Antique Beef. It’s delicious and perfect for my version of beef tartare, although you can choose a more traditional lean cut for this dish.\u003c/p>\n\u003cp>Aged beef doesn’t always look pretty but once you cut away the dry, oxidized, outer layer it reveals a dark mahogany version of the steak inside. To make tartare, many chefs like to cut the meat into small dice, but, for me, it makes the final dish too chewy. I want the full flavor to be released and a soft mouthfeel — that means grinding the meat. Make sure that the meat is cold, the grinder is chilled in the freezer, and all of the utensils are cool. This ensures that the fat doesn’t melt into the meat.\u003c/p>\n\u003cp>I like to serve my tartare with toasted bread that has been rubbed with the skin side of a lemon, flavoring the bread lightly with the lemon oil. Mixing the egg yolk into the meat and stirring it together with everything on the plate, then spreading it over the bread makes a decadent sandwich that you can really get your teeth into...a great meal!\u003c/p>\n\u003ch2>Beef Tartare with Sprouts and Crusty Bread\u003c/h2>\n\u003cp>\u003ci>Serves 2\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132215\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/DSCF4296-e1548178869798.jpg\" alt=\"Chris Cosentino's beef tartare made with antique beef.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-132215\">\u003cfigcaption class=\"wp-caption-text\">Chris Cosentino's beef tartare made with antique beef. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>8 - 10 ounces lean, dry-aged beef such as top sirloin, trimmed of fat\u003c/li>\n\u003cli>1 shallot, minced\u003c/li>\n\u003cli>2 tablespoons nonpareil capers\u003c/li>\n\u003cli>2 tablespoons minced chives\u003c/li>\n\u003cli>1/4 teaspoon finely grated lemon zest\u003c/li>\n\u003cli>Pinch freshly ground black pepper\u003c/li>\n\u003cli>Pinch Aleppo pepper\u003c/li>\n\u003cli>Smoked sea salt flakes\u003c/li>\n\u003cli>1 tablespoon extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Ingredients for serving:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 egg yolks\u003c/li>\n\u003cli>Aleppo chile\u003c/li>\n\u003cli>Smoked sea salt flakes\u003c/li>\n\u003cli>Alfalfa & mixed sprouts\u003c/li>\n\u003cli>Chive blossoms\u003c/li>\n\u003cli>Finely grated lemon zest\u003c/li>\n\u003cli>Freshly grated horseradish\u003c/li>\n\u003cli>4 slices of toasted hearty, whole grain bread\u003c/li>\n\u003cli>1 lemon, for flavoring the bread\u003c/li>\n\u003cli>Lemon wedges, optional\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Trim the beef, removing any fat and silverskin, and cut into long strips.\u003c/li>\n\u003cli>In a chilled meat grinder fitted with a large grinding plate/dye, grind the beef into a large chilled bowl. Gently stir in the shallots, capers, chives, lemon zest, pepper, Aleppo pepper, and salt. Drizzle in olive oil, then squeeze in a little lemon juice, stirring carefully.\u003c/li>\n\u003cli>To serve the tartare: Set two metal rings on two serving plates and fill each with the tartare. Make a small divot in the surface of the meat and gently place an egg yolk in each of the divots. Sprinkle with Aleppo pepper, black pepper, and salt. Garnish with sprouts, chive blossoms, lemon zest, and a light grating of fresh horseradish.\u003c/li>\n\u003cli>Serve immediately with toasted bread, rubbed with the skin of the lemon, and lemon wedges.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chefs Recipes: Chris Cosentino’s “Taste the Rainbow” Burrata Salad",
"title": "Celebrity Chefs Recipes: Chris Cosentino’s “Taste the Rainbow” Burrata Salad",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Burrata is one of those wonderful ingredients that people love to order in restaurants but don’t always know what to do with it at home. My salad makes for a luxurious lunch or appetizer to share. It’s a flavorful, colorful, pretty and easy to assemble salad (using the best fruit in season) that contrasts beautifully with my simple but delicious mitsuba pesto.\u003c/p>\n\u003cp>Burrata is a pillow of fresh mozzarella filled with curds, or stracciatella, and cream making it soft, rich and buttery. The name burrata actually translates as “buttery” in Italian, and its origins are from the Apulia region of Italy. In Italy, it is often found wrapped in asphodel leaves, and fresh green leaves indicate the freshness of the cheese. Here in the US, we tend to find it wrapped in plastic. Eat your burrata within 48 hours of purchase for the best, freshest flavor.\u003c/p>\n\u003cp>I love the flavor of mitsuba which is sometimes known as Japanese parsley. It is said to have a subtle flavor mix of Italian parsley and celery leaves, although it really isn’t related to either. Every part of the plant — leaves, stems, seeds, and roots — is edible and it’s enjoyed in a variety of dishes in Japan. Add it fresh and don’t cook it too long or it will become bitter.\u003c/p>\n\u003ch2>“Taste the Rainbow” Burrata Salad\u003c/h2>\n\u003cp>\u003ci>Serves 2 or more\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132148\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/DSCF4281-e1547509660437.jpg\" alt=\"Chef Chris Cosentino's delicious "Taste the Rainbow" burrata salad.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-132148\">\u003cfigcaption class=\"wp-caption-text\">Chef Chris Cosentino's delicious \"Taste the Rainbow\" burrata salad. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>½ cup Thomcord grapes\u003c/li>\n\u003cli>½ cup mixed color cherry tomatoes\u003c/li>\n\u003cli>½ cup cape gooseberries\u003c/li>\n\u003cli>½ cup blueberries\u003c/li>\n\u003cli>1 teaspoon freshly squeezed lemon juice\u003c/li>\n\u003cli>1 teaspoon red wine vinegar\u003c/li>\n\u003cli>¼ teaspoon freshly ground black pepper\u003c/li>\n\u003cli>¼ teaspoon Jacobsen sea salt or other flake salt\u003c/li>\n\u003cli>3 tablespoons extra virgin olive oil\u003cb>*\u003c/b>\u003c/li>\n\u003cli>2 burrata balls\u003c/li>\n\u003cli>Mitsuba pesto, for garnish (see recipe below)\u003c/li>\n\u003cli>Extra flake salt\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>Chive flowers, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In a large bowl combine the grapes, tomatoes, gooseberries, and blueberries.\u003c/li>\n\u003cli>In a small bowl, whisk the lemon juice, vinegar, salt, and pepper together. Drizzle in the oil, whisking lightly to combine.\u003c/li>\n\u003cli>Spoon 2 or 3 tablespoons of the vinaigrette over the fruit and stir to coat lightly.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Spoon about ¼ cup of the pesto onto two large plates, and gently place the burrata on top. Using a sharp knife, carefully cut the surface of the cheese to expose the creamy interior. Season each cheese with salt and pepper. Spoon half of the dressed fruit mixture on top and scatter chive blossoms over the fruit. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003ch2>Mitsuba Pesto\u003c/h2>\n\u003cp>\u003ci>Makes about 1 ½ cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132151\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132151\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/mitsuba.jpg\" alt=\"Chris Cosentino's pesto is made with mitsuba, which is sometimes known as Japanese parsley. \" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chris Cosentino's pesto is made with mitsuba, which is sometimes known as Japanese parsley. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>8 ounces mitsuba leaves\u003c/li>\n\u003cli>¾ cup extra virgin olive oil, divided\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>½ teaspoon freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In a large pot of boiling salted water, blanch the mitsuba leaves until the water just comes back to a boil, but no longer than about 30 seconds.\u003c/li>\n\u003cli>Transfer the leaves to a bowl of salted ice water. Remove from the ice water and squeeze out all excess moisture.\u003c/li>\n\u003cli>In a blender, combine the blanched mitsuba, half of the oil, salt and pepper. Blend until reduced to a paste, then slowly drizzle in the remaining oil until the pesto is smooth and emulsified.\u003c/li>\n\u003cli>Store in a sealed glass container and refrigerate. Good for up to 3 days.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cb>\u003ci>*Olive Oil vs Monocultivar Olive Oil\u003c/i>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_132152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132152\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/monocultivaroil.jpg\" alt='This \"Taste the Rainbow\" burrata salad uses monocultivar oil in the vinaigrette.' width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This \"Taste the Rainbow\" burrata salad uses monocultivar oil in the vinaigrette. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just as a winemaker blends wine from different grapes to make fine wine, some olive oils are blended from several olive varieties to make a blended oil. Other olive oil producers press oils from a single estate or a single olive variety making a monocultivar olive oil. Some of these artisanal, single-estate oils are made in small quantities and are among the world’s best.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When buying olive oil you should know that not all olive oils are created equal. Terroir or place of growth, treatment and handling make for different qualities and flavors. First, Extra Virgin Olive Oil is the finest grade — it means that the oil was made from the first pressing, usually cold pressed. Virgin Olive Oil is, for all purposes, the same as Extra Virgin Olive Oil but has a higher acidity although it must be below 4%. Fine Virgin Oil, Superfine Oil, Olive Oil, and Pure Olive Oil are all lesser grade oils and can be used for cooking.\u003c/p>\n\u003cp>When you taste olive oil, take note of the:\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Fruitiness:\u003c/b> Should have the aroma of fresh fruit with a fresh and fruity smell.\u003c/li>\n\u003cli>\u003cb>Bitterness:\u003c/b> Olives are bitter when first picked from the tree. So often fresh, high-quality olive oil has a bitter element.\u003c/li>\n\u003cli>\u003cb>Pungency:\u003c/b> is that cough-inducing sting at the back of the throat. It’s caused by the phenolic compounds iin the olive oil. High quality oil has more of these compounds.\u003c/li>\n\u003c/ul>\n\u003cp>Next, taste for:\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Complexity:\u003c/b> The best olive oils smell and taste complex evoking a veritable bouquet.\u003c/li>\n\u003cli>\u003cb>Harmony:\u003c/b> The best oils are balanced reflecting fruit, bitter and pungent flavors without any one dominating.\u003c/li>\n\u003cli>\u003cb>Persistence:\u003c/b> The best oil, like wine lingers on the palate reflecting all of the subtleties in the oil.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>Choose olive oil carefully, reserving the very best for drizzling over dishes.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Burrata is one of those wonderful ingredients that people love to order in restaurants but don’t always know what to do with it at home. My salad makes for a luxurious lunch or appetizer to share. It’s a flavorful, colorful, pretty and easy to assemble salad (using the best fruit in season) that contrasts beautifully with my simple but delicious mitsuba pesto.\u003c/p>\n\u003cp>Burrata is a pillow of fresh mozzarella filled with curds, or stracciatella, and cream making it soft, rich and buttery. The name burrata actually translates as “buttery” in Italian, and its origins are from the Apulia region of Italy. In Italy, it is often found wrapped in asphodel leaves, and fresh green leaves indicate the freshness of the cheese. Here in the US, we tend to find it wrapped in plastic. Eat your burrata within 48 hours of purchase for the best, freshest flavor.\u003c/p>\n\u003cp>I love the flavor of mitsuba which is sometimes known as Japanese parsley. It is said to have a subtle flavor mix of Italian parsley and celery leaves, although it really isn’t related to either. Every part of the plant — leaves, stems, seeds, and roots — is edible and it’s enjoyed in a variety of dishes in Japan. Add it fresh and don’t cook it too long or it will become bitter.\u003c/p>\n\u003ch2>“Taste the Rainbow” Burrata Salad\u003c/h2>\n\u003cp>\u003ci>Serves 2 or more\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132148\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/DSCF4281-e1547509660437.jpg\" alt=\"Chef Chris Cosentino's delicious "Taste the Rainbow" burrata salad.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-132148\">\u003cfigcaption class=\"wp-caption-text\">Chef Chris Cosentino's delicious \"Taste the Rainbow\" burrata salad. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>½ cup Thomcord grapes\u003c/li>\n\u003cli>½ cup mixed color cherry tomatoes\u003c/li>\n\u003cli>½ cup cape gooseberries\u003c/li>\n\u003cli>½ cup blueberries\u003c/li>\n\u003cli>1 teaspoon freshly squeezed lemon juice\u003c/li>\n\u003cli>1 teaspoon red wine vinegar\u003c/li>\n\u003cli>¼ teaspoon freshly ground black pepper\u003c/li>\n\u003cli>¼ teaspoon Jacobsen sea salt or other flake salt\u003c/li>\n\u003cli>3 tablespoons extra virgin olive oil\u003cb>*\u003c/b>\u003c/li>\n\u003cli>2 burrata balls\u003c/li>\n\u003cli>Mitsuba pesto, for garnish (see recipe below)\u003c/li>\n\u003cli>Extra flake salt\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>Chive flowers, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In a large bowl combine the grapes, tomatoes, gooseberries, and blueberries.\u003c/li>\n\u003cli>In a small bowl, whisk the lemon juice, vinegar, salt, and pepper together. Drizzle in the oil, whisking lightly to combine.\u003c/li>\n\u003cli>Spoon 2 or 3 tablespoons of the vinaigrette over the fruit and stir to coat lightly.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Spoon about ¼ cup of the pesto onto two large plates, and gently place the burrata on top. Using a sharp knife, carefully cut the surface of the cheese to expose the creamy interior. Season each cheese with salt and pepper. Spoon half of the dressed fruit mixture on top and scatter chive blossoms over the fruit. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003ch2>Mitsuba Pesto\u003c/h2>\n\u003cp>\u003ci>Makes about 1 ½ cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132151\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132151\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/mitsuba.jpg\" alt=\"Chris Cosentino's pesto is made with mitsuba, which is sometimes known as Japanese parsley. \" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chris Cosentino's pesto is made with mitsuba, which is sometimes known as Japanese parsley. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>8 ounces mitsuba leaves\u003c/li>\n\u003cli>¾ cup extra virgin olive oil, divided\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>½ teaspoon freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In a large pot of boiling salted water, blanch the mitsuba leaves until the water just comes back to a boil, but no longer than about 30 seconds.\u003c/li>\n\u003cli>Transfer the leaves to a bowl of salted ice water. Remove from the ice water and squeeze out all excess moisture.\u003c/li>\n\u003cli>In a blender, combine the blanched mitsuba, half of the oil, salt and pepper. Blend until reduced to a paste, then slowly drizzle in the remaining oil until the pesto is smooth and emulsified.\u003c/li>\n\u003cli>Store in a sealed glass container and refrigerate. Good for up to 3 days.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cb>\u003ci>*Olive Oil vs Monocultivar Olive Oil\u003c/i>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_132152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132152\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/monocultivaroil.jpg\" alt='This \"Taste the Rainbow\" burrata salad uses monocultivar oil in the vinaigrette.' width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This \"Taste the Rainbow\" burrata salad uses monocultivar oil in the vinaigrette. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just as a winemaker blends wine from different grapes to make fine wine, some olive oils are blended from several olive varieties to make a blended oil. Other olive oil producers press oils from a single estate or a single olive variety making a monocultivar olive oil. Some of these artisanal, single-estate oils are made in small quantities and are among the world’s best.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When buying olive oil you should know that not all olive oils are created equal. Terroir or place of growth, treatment and handling make for different qualities and flavors. First, Extra Virgin Olive Oil is the finest grade — it means that the oil was made from the first pressing, usually cold pressed. Virgin Olive Oil is, for all purposes, the same as Extra Virgin Olive Oil but has a higher acidity although it must be below 4%. Fine Virgin Oil, Superfine Oil, Olive Oil, and Pure Olive Oil are all lesser grade oils and can be used for cooking.\u003c/p>\n\u003cp>When you taste olive oil, take note of the:\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Fruitiness:\u003c/b> Should have the aroma of fresh fruit with a fresh and fruity smell.\u003c/li>\n\u003cli>\u003cb>Bitterness:\u003c/b> Olives are bitter when first picked from the tree. So often fresh, high-quality olive oil has a bitter element.\u003c/li>\n\u003cli>\u003cb>Pungency:\u003c/b> is that cough-inducing sting at the back of the throat. It’s caused by the phenolic compounds iin the olive oil. High quality oil has more of these compounds.\u003c/li>\n\u003c/ul>\n\u003cp>Next, taste for:\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Complexity:\u003c/b> The best olive oils smell and taste complex evoking a veritable bouquet.\u003c/li>\n\u003cli>\u003cb>Harmony:\u003c/b> The best oils are balanced reflecting fruit, bitter and pungent flavors without any one dominating.\u003c/li>\n\u003cli>\u003cb>Persistence:\u003c/b> The best oil, like wine lingers on the palate reflecting all of the subtleties in the oil.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>Choose olive oil carefully, reserving the very best for drizzling over dishes.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Emily Luchetti's Wild Blueberry Lemon Tart",
"title": "Celebrity Chefs Recipes: Emily Luchetti's Wild Blueberry Lemon Tart",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>I like wild blueberries as they are jam-packed with blueberry flavor. Even though they are much smaller than regular blueberries, they have twice the intensity. Plus, since 99 percent of the wild blueberry crop is frozen at harvest, they are available year-round. Their small size keeps their texture and flavor when frozen. I love the combination of lemon and blueberries, and I'd rate the flavors up there with the best.\u003c/p>\n\u003cp>[contextly_sidebar id=\"EF0R4zU6IpwtiufeIuKtxnPsUkZSb3gL\"]\u003c/p>\n\u003cp>As a pastry chef, I will often take shortcuts in the kitchen to save time, but buying tart dough is not one of them. It’s just not worth it. Making your own dough is so much better than store bought — even when you’re starting out and learning how to make it, it just tastes better. When you learn to make dough focus on the steps and keep everything cold...and practice a couple of times. Before you know it, you will be rolling out dough like a pro.\u003c/p>\n\u003ch2>Wild Blueberry Lemon Tart\u003c/h2>\n\u003cp>\u003ci>Makes one, 9-inch tart\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131974\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/DSCF4625-e1546967517769.jpg\" alt=\"Wild blueberries and lemon make this tart a real treat.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-131974\">\u003cfigcaption class=\"wp-caption-text\">Wild blueberries and lemon make this tart a real treat. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients for the tart dough:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 ¼ cups all-purpose flour\u003c/li>\n\u003cli>1 ½ tablespoon granulated sugar\u003c/li>\n\u003cli>¼ teaspoon kosher salt\u003c/li>\n\u003cli>6 ounces cold unsalted butter, cut into small pieces\u003c/li>\n\u003cli>3-4 tablespoons ice water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Ingredients for the filling:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 ¼ cups wild blueberries, fresh or frozen\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>⅔ cup granulated sugar\u003c/li>\n\u003cli>⅓ cup whole milk\u003c/li>\n\u003cli>3 tablespoons heavy cream\u003c/li>\n\u003cli>2 teaspoons lemon juice\u003c/li>\n\u003cli>3 tablespoons unsalted butter, melted\u003c/li>\n\u003cli>Grated zest of 2 lemons\u003c/li>\n\u003cli>2 tablespoons unbleached all-purpose flour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In the bowl of a food processor, combine the flour, sugar, salt, and butter. Using the pulse button, pulse the mixture until the butter is the size of small peas, 5 to 10 short pulses. This will happen very quickly, do not overmix it.\u003c/li>\n\u003cli>Add 3 tablespoons of ice water, then pulse just until the dough is crumbly. Stop the machine and gently squeeze about ⅓ cup of dough in your hand. If it comes together without any dry pieces, you’ve added enough water. If it’s still floury, add another tablespoon of water, pulse a couple more times, and test it again.\u003c/li>\n\u003cli>Continue to mix, using longer pulses, until the dough forms small clumps. Do not process it to the point where it forms a ball. Press the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.\u003c/li>\n\u003cli>On a lightly floured surface, roll the dough into an approximately 13-inch circle. Transfer carefully to a 9-inch tart pan with a removable bottom. Fold the approximately 1-inch overhang of dough into the pan and press against the sides of the pan. You will have a single thickness of dough on the bottom of the pan, and a double thickness on the sides. Trim the top edge even with the pan.\u003c/li>\n\u003cli>Refrigerate or freeze the tart shell for at least one hour.\u003c/li>\n\u003cli>Preheat the oven to 375°F. Line the tart shell with parchment paper and fill with pie weights, rice or beans. Bake the tart shell until the edges begin to brown, about 20 minutes. Remove the parchment and weights and continue to bake until the bottom is lightly browned, about 10 minutes more. Set aside.\u003c/li>\n\u003cli>Reduce the oven temperature to 350°F.\u003c/li>\n\u003cli>Scatter the blueberries in the baked tart shell.\u003c/li>\n\u003cli>In a medium bowl, whisk the eggs and sugar together until well blended. Whisk in the milk, cream, and lemon juice. Whisk in the melted butter, lemon zest, and flour until everything is evenly combined. Pour the filling over the blueberries.\u003c/li>\n\u003cli>Bake until the filling is set, 25-30 minutes.\u003c/li>\n\u003cli>Serve the tart warm or at room temperature (it's delicious with \u003ca href=\"https://www.kqed.org/bayareabites/131685/celebrity-chefs-recipes-emily-luchettis-pumpkin-upside-down-cake\">chantilly cream\u003c/a>). Keep at room temperature for a few hours or refrigerated overnight covered with plastic wrap. If refrigerating, bring to room temperature before serving.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131973\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/DSCF4629-e1546967418248.jpg\" alt=\"Emily Luchetti with a slice of her Wild Blueberry Lemon Tart.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-131973\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti with a slice of her Wild Blueberry Lemon Tart. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>I like wild blueberries as they are jam-packed with blueberry flavor. Even though they are much smaller than regular blueberries, they have twice the intensity. Plus, since 99 percent of the wild blueberry crop is frozen at harvest, they are available year-round. Their small size keeps their texture and flavor when frozen. I love the combination of lemon and blueberries, and I'd rate the flavors up there with the best.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>As a pastry chef, I will often take shortcuts in the kitchen to save time, but buying tart dough is not one of them. It’s just not worth it. Making your own dough is so much better than store bought — even when you’re starting out and learning how to make it, it just tastes better. When you learn to make dough focus on the steps and keep everything cold...and practice a couple of times. Before you know it, you will be rolling out dough like a pro.\u003c/p>\n\u003ch2>Wild Blueberry Lemon Tart\u003c/h2>\n\u003cp>\u003ci>Makes one, 9-inch tart\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131974\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/DSCF4625-e1546967517769.jpg\" alt=\"Wild blueberries and lemon make this tart a real treat.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-131974\">\u003cfigcaption class=\"wp-caption-text\">Wild blueberries and lemon make this tart a real treat. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients for the tart dough:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 ¼ cups all-purpose flour\u003c/li>\n\u003cli>1 ½ tablespoon granulated sugar\u003c/li>\n\u003cli>¼ teaspoon kosher salt\u003c/li>\n\u003cli>6 ounces cold unsalted butter, cut into small pieces\u003c/li>\n\u003cli>3-4 tablespoons ice water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Ingredients for the filling:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 ¼ cups wild blueberries, fresh or frozen\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>⅔ cup granulated sugar\u003c/li>\n\u003cli>⅓ cup whole milk\u003c/li>\n\u003cli>3 tablespoons heavy cream\u003c/li>\n\u003cli>2 teaspoons lemon juice\u003c/li>\n\u003cli>3 tablespoons unsalted butter, melted\u003c/li>\n\u003cli>Grated zest of 2 lemons\u003c/li>\n\u003cli>2 tablespoons unbleached all-purpose flour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In the bowl of a food processor, combine the flour, sugar, salt, and butter. Using the pulse button, pulse the mixture until the butter is the size of small peas, 5 to 10 short pulses. This will happen very quickly, do not overmix it.\u003c/li>\n\u003cli>Add 3 tablespoons of ice water, then pulse just until the dough is crumbly. Stop the machine and gently squeeze about ⅓ cup of dough in your hand. If it comes together without any dry pieces, you’ve added enough water. If it’s still floury, add another tablespoon of water, pulse a couple more times, and test it again.\u003c/li>\n\u003cli>Continue to mix, using longer pulses, until the dough forms small clumps. Do not process it to the point where it forms a ball. Press the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.\u003c/li>\n\u003cli>On a lightly floured surface, roll the dough into an approximately 13-inch circle. Transfer carefully to a 9-inch tart pan with a removable bottom. Fold the approximately 1-inch overhang of dough into the pan and press against the sides of the pan. You will have a single thickness of dough on the bottom of the pan, and a double thickness on the sides. Trim the top edge even with the pan.\u003c/li>\n\u003cli>Refrigerate or freeze the tart shell for at least one hour.\u003c/li>\n\u003cli>Preheat the oven to 375°F. Line the tart shell with parchment paper and fill with pie weights, rice or beans. Bake the tart shell until the edges begin to brown, about 20 minutes. Remove the parchment and weights and continue to bake until the bottom is lightly browned, about 10 minutes more. Set aside.\u003c/li>\n\u003cli>Reduce the oven temperature to 350°F.\u003c/li>\n\u003cli>Scatter the blueberries in the baked tart shell.\u003c/li>\n\u003cli>In a medium bowl, whisk the eggs and sugar together until well blended. Whisk in the milk, cream, and lemon juice. Whisk in the melted butter, lemon zest, and flour until everything is evenly combined. Pour the filling over the blueberries.\u003c/li>\n\u003cli>Bake until the filling is set, 25-30 minutes.\u003c/li>\n\u003cli>Serve the tart warm or at room temperature (it's delicious with \u003ca href=\"https://www.kqed.org/bayareabites/131685/celebrity-chefs-recipes-emily-luchettis-pumpkin-upside-down-cake\">chantilly cream\u003c/a>). Keep at room temperature for a few hours or refrigerated overnight covered with plastic wrap. If refrigerating, bring to room temperature before serving.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131973\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/DSCF4629-e1546967418248.jpg\" alt=\"Emily Luchetti with a slice of her Wild Blueberry Lemon Tart.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-131973\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti with a slice of her Wild Blueberry Lemon Tart. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Sustainable (M)eats in Downtown Healdsburg",
"title": "Sustainable (M)eats in Downtown Healdsburg",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">I've never butchered an animal before. But not that long ago I watched as third-generation Yucatan butcher Mateo Granados expertly trimmed away the fat of a slab of beef in the chilly backroom of his Healdsburg restaurant, \u003ca href=\"https://www.sonomacounty.com/restaurants/mateos-cocina-latina\">Mateo’s Cocina Latina\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The makeshift butchery of his seven-year-old restaurant is cooler than fall’s brisk outside temperature—perfect drinking weather. Someone hands me a Yucatan-inspired cocktail made of tequila and spices\u003c/span>\u003cspan style=\"font-weight: 400\">, and \u003c/span>\u003cspan style=\"font-weight: 400\">I'm immediately transported to an exotic paradise. That’s when Mateo passes me a thinly sliced piece of the freshly trimmed tartare, my senses recognizing grass, dirt and muscle as I swallow the piece whole. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130756\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003cimg class=\"size-full wp-image-130756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_9500-e1539125773600.jpg\" alt=\"A cocktail in the kitchen with Mateo.\" width=\"480\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9500-e1539125773600.jpg 480w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9500-e1539125773600-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9500-e1539125773600-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9500-e1539125773600-375x500.jpg 375w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003cfigcaption class=\"wp-caption-text\">A cocktail in the kitchen with Mateo. \u003ccite>(Meaghan Tiernan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\"I have a 700-pound beef hanging in the walk-in,\" Mateo tells me on a follow-up visit. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mateo butchers every single piece of meat that makes its way into his kitchen.\u003c/span>\u003cspan style=\"font-weight: 400\"> “Everything comes [to the restaurant] whole—from the kidneys to the tongue,” says Mateo. \u003c/span>\u003cspan style=\"font-weight: 400\">And like \u003c/span>\u003cspan style=\"font-weight: 400\">his father before him, Mateo uses every part of the animal—from the blood to the bones. \u003c/span>\u003cspan style=\"font-weight: 400\">“Everything is usable,” he says.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Mateo is unique in many ways, including that he purchases an entire carcass and breaks it down himself,” says Pamela Torliatt, co-founder and partner at \u003ca href=\"http://www.progressivepastures.com/\">Progressive Pastures\u003c/a>, the Petaluma-based farm that exclusively raises animals for Mateo. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sourcing only locally raised, grass-fed meat, Mateo doesn't skimp on great ingredients. It shows. His menu is a unique reflection of the French techniques he learned while cooking at Masa’s and \u003ca href=\"https://drycreekkitchen.com/\">Dry Creek Kitchen\u003c/a>, combined with the resourcefulness of a butcher’s son. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">An “honest” man, Mateo grew up watching his father rise at 2am to butcher animals in the family’s manzana before walking off to sell it in the mercado by 6am. It was the family business where Mateo learned not to waste a thing—something that he continues to practice today in his own kitchen, a rarity among chefs who often don’t have the time nor the knowledge to butcher every protein they use on their menu. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130640\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/IMG_6409-e1538510190588.jpg\" alt=\"Mateo and father in the butchery\" width=\"1920\" height=\"1410\">\u003cfigcaption class=\"wp-caption-text\">Mateo and father in the butchery \u003ccite>(Mateo Granados)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Butchering is the most important part of the kitchen,” he says. “I wanted to do my own butchering because I don’t think it’s really done anymore—it’s done by machine.” That means you can find Mateo most days in his kitchen. There, or picking vegetables from his half-acre garden at home that’ll eventually get used in his kitchen. It’s not an easy job, he admits, to source locally and sustainably, but it’s how he was raised. “I grew up using local ingredients, and that’s why I decided to practice it,” he says.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Growing up in what he calls the “bread basket” of the Yucatan, about an hour from Merida, Mateo was raised by two generations of butchers. His father and all six uncles “owned the majority of the butcher stores in town” and taught him to respect the animal. That’s why the chef makes it a point to visit every farm from which he sources his meat. The mass-produced stuff, where there’s more fat than meat, just isn’t for him. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130660\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003cimg class=\"size-full wp-image-130660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans.jpg\" alt=\"Slow braised suckling pig belly with black beans\" width=\"768\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans-520x650.jpg 520w\" sizes=\"(max-width: 768px) 100vw, 768px\">\u003cfigcaption class=\"wp-caption-text\">Slow braised suckling pig belly with black beans \u003ccite>(Mateo Granados)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mateo will make a point to trek out to Petaluma to visit Progressive Pastures, or \u003ca href=\"https://fpfarm.com/acorn-ranch/\">Acorn Ranch\u003c/a> in Anderson Valley to check on how the pigs are being raised. “He picked that first animal himself,” Pamela tells me about the first time they met in September 2013. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s also why you won’t currently see any chicken on his menu. His former poultry producer was slaughtering their animals overseas, and once Mateo learned of this practice, just couldn’t continue to use the product. “It’s not what we do; it’s not what we support,” he says. His last shipment of chicken was eight months ago. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That change didn’t really hurt Mateo, but only drove his creativity. Since his menu is always changing with the season, he’s learned to adapt quickly by what arrives each morning. So if you fell in love with that slow-braised oxtail with capers and olives during your last visit, don’t expect to see it on his menu again (or at least for a while). Instead, Mateo makes it a point to turn irregular dishes that aren’t on many menus, or part of many American diets, into favorites. Pamela says her favorite dish is the beef heart, which she says he prepares as tender as filet mignon. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Everything from blood sausage to chicharrones has appeared on his menu, which is a unique reflection of Mateo himself – blending his Yucatan upbringing as a butcher’s son with the French techniques he learned in the decade he spent at Masa’s. There are French, Spanish, Lebanese and Maya influences in dishes like salbuches, empanadas, and cochinita pupil. He fondly refers to his cuisine as “Yucatan food using my French technique with ingredients made in America.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130755\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_9506-e1539125478983.jpg\" alt=\"Filet mignon from Mateo's Cocina Latina\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Filet mignon from Mateo's Cocina Latina \u003ccite>(Meaghan Tiernan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">While his butchering style might reflect a humbler man, Mateo is anything but. Once you get him talking about his food, he can’t help but brag; of course, there’s reason to. His cuisine is an amplified version of the farm-to-table movement our palates in the Bay Area have come to love, from the farm-fresh vegetables to the sustainably raised meats. “People have no idea what this restaurant does,” he tells me. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Childlike in his enthusiasm for great food and even better conversation, it’s hard not to fall in love with Mateo. And guaranteed he’ll be there in the kitchen, butchering something for the night’s menu, when you stop by. \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">I've never butchered an animal before. But not that long ago I watched as third-generation Yucatan butcher Mateo Granados expertly trimmed away the fat of a slab of beef in the chilly backroom of his Healdsburg restaurant, \u003ca href=\"https://www.sonomacounty.com/restaurants/mateos-cocina-latina\">Mateo’s Cocina Latina\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The makeshift butchery of his seven-year-old restaurant is cooler than fall’s brisk outside temperature—perfect drinking weather. Someone hands me a Yucatan-inspired cocktail made of tequila and spices\u003c/span>\u003cspan style=\"font-weight: 400\">, and \u003c/span>\u003cspan style=\"font-weight: 400\">I'm immediately transported to an exotic paradise. That’s when Mateo passes me a thinly sliced piece of the freshly trimmed tartare, my senses recognizing grass, dirt and muscle as I swallow the piece whole. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130756\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003cimg class=\"size-full wp-image-130756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_9500-e1539125773600.jpg\" alt=\"A cocktail in the kitchen with Mateo.\" width=\"480\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9500-e1539125773600.jpg 480w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9500-e1539125773600-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9500-e1539125773600-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9500-e1539125773600-375x500.jpg 375w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003cfigcaption class=\"wp-caption-text\">A cocktail in the kitchen with Mateo. \u003ccite>(Meaghan Tiernan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\"I have a 700-pound beef hanging in the walk-in,\" Mateo tells me on a follow-up visit. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mateo butchers every single piece of meat that makes its way into his kitchen.\u003c/span>\u003cspan style=\"font-weight: 400\"> “Everything comes [to the restaurant] whole—from the kidneys to the tongue,” says Mateo. \u003c/span>\u003cspan style=\"font-weight: 400\">And like \u003c/span>\u003cspan style=\"font-weight: 400\">his father before him, Mateo uses every part of the animal—from the blood to the bones. \u003c/span>\u003cspan style=\"font-weight: 400\">“Everything is usable,” he says.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Mateo is unique in many ways, including that he purchases an entire carcass and breaks it down himself,” says Pamela Torliatt, co-founder and partner at \u003ca href=\"http://www.progressivepastures.com/\">Progressive Pastures\u003c/a>, the Petaluma-based farm that exclusively raises animals for Mateo. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sourcing only locally raised, grass-fed meat, Mateo doesn't skimp on great ingredients. It shows. His menu is a unique reflection of the French techniques he learned while cooking at Masa’s and \u003ca href=\"https://drycreekkitchen.com/\">Dry Creek Kitchen\u003c/a>, combined with the resourcefulness of a butcher’s son. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">An “honest” man, Mateo grew up watching his father rise at 2am to butcher animals in the family’s manzana before walking off to sell it in the mercado by 6am. It was the family business where Mateo learned not to waste a thing—something that he continues to practice today in his own kitchen, a rarity among chefs who often don’t have the time nor the knowledge to butcher every protein they use on their menu. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130640\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/IMG_6409-e1538510190588.jpg\" alt=\"Mateo and father in the butchery\" width=\"1920\" height=\"1410\">\u003cfigcaption class=\"wp-caption-text\">Mateo and father in the butchery \u003ccite>(Mateo Granados)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Butchering is the most important part of the kitchen,” he says. “I wanted to do my own butchering because I don’t think it’s really done anymore—it’s done by machine.” That means you can find Mateo most days in his kitchen. There, or picking vegetables from his half-acre garden at home that’ll eventually get used in his kitchen. It’s not an easy job, he admits, to source locally and sustainably, but it’s how he was raised. “I grew up using local ingredients, and that’s why I decided to practice it,” he says.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Growing up in what he calls the “bread basket” of the Yucatan, about an hour from Merida, Mateo was raised by two generations of butchers. His father and all six uncles “owned the majority of the butcher stores in town” and taught him to respect the animal. That’s why the chef makes it a point to visit every farm from which he sources his meat. The mass-produced stuff, where there’s more fat than meat, just isn’t for him. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130660\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003cimg class=\"size-full wp-image-130660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans.jpg\" alt=\"Slow braised suckling pig belly with black beans\" width=\"768\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans-520x650.jpg 520w\" sizes=\"(max-width: 768px) 100vw, 768px\">\u003cfigcaption class=\"wp-caption-text\">Slow braised suckling pig belly with black beans \u003ccite>(Mateo Granados)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mateo will make a point to trek out to Petaluma to visit Progressive Pastures, or \u003ca href=\"https://fpfarm.com/acorn-ranch/\">Acorn Ranch\u003c/a> in Anderson Valley to check on how the pigs are being raised. “He picked that first animal himself,” Pamela tells me about the first time they met in September 2013. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s also why you won’t currently see any chicken on his menu. His former poultry producer was slaughtering their animals overseas, and once Mateo learned of this practice, just couldn’t continue to use the product. “It’s not what we do; it’s not what we support,” he says. His last shipment of chicken was eight months ago. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That change didn’t really hurt Mateo, but only drove his creativity. Since his menu is always changing with the season, he’s learned to adapt quickly by what arrives each morning. So if you fell in love with that slow-braised oxtail with capers and olives during your last visit, don’t expect to see it on his menu again (or at least for a while). Instead, Mateo makes it a point to turn irregular dishes that aren’t on many menus, or part of many American diets, into favorites. Pamela says her favorite dish is the beef heart, which she says he prepares as tender as filet mignon. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Everything from blood sausage to chicharrones has appeared on his menu, which is a unique reflection of Mateo himself – blending his Yucatan upbringing as a butcher’s son with the French techniques he learned in the decade he spent at Masa’s. There are French, Spanish, Lebanese and Maya influences in dishes like salbuches, empanadas, and cochinita pupil. He fondly refers to his cuisine as “Yucatan food using my French technique with ingredients made in America.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130755\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_9506-e1539125478983.jpg\" alt=\"Filet mignon from Mateo's Cocina Latina\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Filet mignon from Mateo's Cocina Latina \u003ccite>(Meaghan Tiernan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">While his butchering style might reflect a humbler man, Mateo is anything but. Once you get him talking about his food, he can’t help but brag; of course, there’s reason to. His cuisine is an amplified version of the farm-to-table movement our palates in the Bay Area have come to love, from the farm-fresh vegetables to the sustainably raised meats. “People have no idea what this restaurant does,” he tells me. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Childlike in his enthusiasm for great food and even better conversation, it’s hard not to fall in love with Mateo. And guaranteed he’ll be there in the kitchen, butchering something for the night’s menu, when you stop by. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"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. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"masters-of-scale": {
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},
"mindshift": {
"id": "mindshift",
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"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>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"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?",
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"order": 11
},
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
"id": "perspectives",
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"order": 14
},
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
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